This standing rib roast au jus recipe has brought me success in both personal and professional cooking. This recipe is written for a 10-pound prime rib roast, but it can be scaled if your roast is a different size. The finished roast has a flavorful crust and meat so tender, it'll most likely leave you wanting more.
Ingredients
- 1 (10 pound) prime rib loin roast
- 2 cups concentrated beef base (paste)
- 1 clove garlic, minced
- ½ cup chopped fresh thyme
- ½ cup dried oregano
- ½ cup whole black peppercorns
- 2 teaspoons salt
- 2 ½ cups water
- 1 tablespoon concentrated beef base (paste)
- 2 tablespoons dry red wine
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ medium white onion, coarsely chopped
- ½ medium carrot, peeled and coarsely chopped
- 1 stalk celery, quartered
Directions
- Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
- Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
- Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
- Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.