Classic Roast Prime Rib of Beef Au Jus

Roast prime rib rib beef au jus

The Spruce / Chosen Posture

Prep: 10 mins
Cook: 3 hrs
Standing and Resing Time: 2 hrs 30 mins
Total: 5 hrs 40 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
3535 Calories
282g Fat
2g Carbs
232g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 3535
% Daily Value*
Total Fat 282g 361%
Saturated Fat 114g 572%
Cholesterol 859mg 286%
Sodium 1596mg 69%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 232g
Vitamin C 0mg 0%
Calcium 145mg 11%
Iron 25mg 139%
Potassium 3384mg 72%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A prime rib served with au jus made from the meat's dripping is a perfect family meal. While it may seem intimidating at first, this recipe is actually quite simple. The perfect prime rib is an easy undertaking if you follow a few key steps. The most important one is using an accurate digital thermometer. This is the only way to ensure it reaches the desired doneness, which hopefully is a perfectly pink medium-rare when the flavor and texture are at their best.

This prime rib recipe will work no matter what size roast you're cooking. A great rule of thumb to follow is that each rib will feed two guests. If you are ordering a larger prime rib, check with your butcher ahead of time so you get the size you need.

Serve alongside rosemary baby potatoes or mashed potatoes, steamed asparagus, or your favorite side dish.


Click Play to See This Classic Roast Prime Rib of Beef Au Jus Recipe Come Together


For the Prime Rib:

  • 1 standing beef rib roast, 4 to 7 ribs, 9 to 18 pounds

  • 2 to 3 tablespoons unsalted butter, softened

  • 2 to 3 teaspoons kosher salt (or other larger grain, flake-style salt)

  • Fresh coarsely ground black pepper, to taste

For the Au Jus:

  • 2 tablespoons all-purpose flour

  • 1 quart (4 cups) beef broth, cold

Steps to Make It

Roast the Prime Rib

  1. Gather the ingredients.

  2. Remove the prime rib from the refrigerator and place it in a large roasting pan with at least 3-inch sides.

  3. Rub the entire surface of the roast with the butter and coat evenly with salt and pepper. Let the prime rib stand at room temperature for 2 hours.

  4. Preheat the oven to 450 F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes, reduce the oven temperature to 325 F and roast until the desired internal temperature is reached (see below). For medium-rare meat, this will take approximately 15 minutes per pound.

  5. Transfer the roast to a large platter and loosely tent it with foil. Let it rest for 30 minutes before serving.

Make the Au Jus

While the prime rib is resting, you can make the au jus sauce

  1. Gather the ingredients for the au jus.

  2. Pour off all but 2 tablespoons of the fat from the roasting pan and place the pan on the stovetop over medium heat.

  3. Add the flour. Cook, while stirring, for 5 minutes to form a roux or paste.

  4. Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly.

  5. Adjust the seasoning, strain, and serve alongside the prime rib in a gravy boat or pourable bowl.


  • If your prime rib is larger or smaller than what's suggested in the recipe, simply adjust a couple of the ingredients: use 1/2 teaspoon each of salt and butter per rib of beef.
  • No roasting rack is needed, as the rib bones form a natural rack and will keep the prime rib off the bottom of the pan.
  • Cutting into the meat too early will cause a significant loss of juice. Plan ahead so you give the prime rib a good 30 minutes to rest.
  • Keep in mind that au jus is not a gravy, so don't expect a thick, heavy sauce.

Internal Temperature Guide

Depending on how done you like your prime rib, refer to this guide for internal temperatures. Remember, these are the temperatures to remove the beef and not the final temperature. The roast will continue to cook after it's removed, this is called sitting time.

  • Rare Meat: Remove the roast when the internal temperature reaches 110 F. The final temperature will be about 120 F.
  • Medium-Rare Meat: Remove the roast when the internal temperature reaches 120 F. The final temperature will be about 130 F.
  • Medium Meat: Remove the roast when the internal temperature reaches 130 F. The final temperature will be about 140 F.

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