Herb-Crusted Prime Rib with Classic Au Jus

Name: Herb-Crusted Prime Rib with Classic Au Jus
Prep time: 20 min
Cook time: 3 h 25 min
Total time: 3 h 45 min
Yield: 20 servings
Cuisine: American
Ingredients: 2 cups Beef Base; 0.5 cup Black Peppercorns; 0.5 whole Carrot; 1 stalk Celery; 0.5 cup Dried Oregano; 0.5 cup Fresh Thyme; 1 clove Garlic; 0.5 tsp Garlic Powder; 2 tbsp Red Wine; 1 whole Rib Roast; 2 tsp Salt; 2.5 cups Water; 0.5 whole White Onion

Dinner 🍽️Lunch 🥪 American Low-Carb Gluten-Free Carnivore 🥩Clean Eating

Herb-Crusted Prime Rib with Classic Au Jus features a peppery thyme-oregano crust that seals in rich, buttery beef. The pan drippings and vegetables simmer into a deep, restaurant-style jus with a hint of red wine and garlic. Serve for holiday dinners or special occasions when you want a showstopping roast with bold, beef-forward flavor.

Prep20 mins
Cook3 hrs 25 mins
Serves20
DifficultyMedium

1

To make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim away any thick, dense, hard fat from the roast, but leave the smaller patches of fat in place.
2

Combine beef base and garlic in a bowl. In a separate bowl, combine thyme, oregano, peppercorns, and salt. Rub the beef base mixture generously all over the roast, then sprinkle on the herb mixture. Set the roast in a heavy roasting pan.
3

Roast in the preheated oven until a brown crust forms, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should register 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let it rest while you make the sauce; the temperature will increase by 5 to 10 degrees F as it rests.
4

To make the au jus: Whisk water and beef base in a saucepan over medium-low heat until the base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, reduce the heat, and simmer, stirring frequently, until the sauce reduces by about half, 20 to 30 minutes. Strain the au jus and discard the vegetables. Serve with the roast.