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Prime Rib with Au Jus

Cuisine Canadian
Author Mary Tang

Ingredients

  • Prime Rib
  • Vegetable oil
  • Salt and pepper
  • 8 sprigs of fresh thyme - remove the stems for 4 and leave 4 sprigs whole
  • 1/2 bottle of red wine
  • 1 cup of water
  • 3/4 of a 946 ml box of beef stock
  • 3 carrots - peeled and cut into 2 inch pieces
  • 2 onions- peeled and quartered
  • 2 celery-cut into 2 inch pieces
  • 6 white mushrooms-remove stems but leave whole

Instructions

  1. The night before cooking the prime rib, leave the meat uncovered in the fridge.
  2. On the day of cooking, take out the meat 2 hours before cooking. Salt and pepper the meat generously and leave sitting on the counter.
  3. Add the carrots, celery, onions, mushrooms, red wine, beef stock, water, and 4 sprigs of thyme into the bottom of the roasting pan
  4. Add fresh thyme all over the meat and add olive oil to make sure the meat is moist.
  5. Preheat the oven to 250 degrees F.
  6. Place the meat on a roasting rack on top of the roasting pan and roast for about 5.5 hours or until the center of the roast registers 125 degrees F (51 C) for medium-rare.
  7. Check periodically to make sure the meat is not dried out (baste it with olive oil, salt, pepper and thyme if needed) and make sure there is enough liquid in the pan.
  8. Remove the meat from the oven and pour the ingredients in the roasting pan through a fine mesh strainer. Reduce the liquid in the pan for the au jus. Taste and adjust with salt as needed.
  9. About 20 minutes before you plan to serve the meat, turn the oven to 500 to 550 degrees F and place the prime rib on a rack with the fat cap facing up and cook for about 6 minutes to brown the skin all over.
  10. Remove from the oven, let the meat rest for about 10 minutes, carve and serve with the au jus.