I have a few dishes under my belt that I classify as “I’ve got this just right and I’m not messing with it”. Some of the dishes in that category include Blackberry Cobbler, High-Rise Buttermilk Biscuits, Beef Pot Roast with Onion Gravy. I’ll stop there lest I get accused of being boastful, but there are lots more! And now, I can add Foolproof Prime Rib Roast with Au Jus to the club.
When you’re dealing with a hunk of meat as expensive as prime rib, you better have a foolproof method. We catch them on sale at Publix for $6.99/pound. Even on sale, they’re expensive.
If you can get past the budget issue, Foolproof Prime Rib Roast with Au Jus is perfect for entertaining and any special occasion. For one, it’s foolproof. That’s important. You can cook with the confidence of Kings….well, perhaps with the confidence of the folks who cooked for Kings.
Secondly, most people think it’s very hard to cook prime rib to the right temperature and not overcook. There’s a whole big ol’ WOW factor that goes along with serving your guests a prime rib roast cooked to the perfect internal temperature.
Ha! Just between you and me, we’ll keep it under wraps just how easy it really is.
Well, you can keep it under wraps. I’m about to share a foolproof method with the world. Or anyone who reads my blog post ,which is considerably fewer people than the whole world.
The absolute worse thing you can do to a prime rib roast is to overcook it. Don’t ever make that mistake. Please! If you don’t think you can tolerate a prime rib roast cooked to medium rare or rare, you’re better off heating Hamburger Helper. Nothing against Hamburger Helper, but a prime rib roast overcooked is a waste of anywhere from $7.00 to $10.00 a pound, at least. Buy you a pound of ground beef instead.
Man, that stuff used to be cheap. Not anymore!
So, let’s get down to business here.
Tips for Foolproof Prime Rib Roast:
- Cook the roast on the bone. Don’t ever get suckered into using a boneless prime rib. The trend now is to let the butcher cut off the ribs and tie the back on. I see no need to do this. The meat is very easy to cut away from the ribs after it’s cooked. You need the ribs for flavor and heat conduction. Don’t do it….don’t let anybody talk you into a boneless rib roast.
- The night before you cook the roast, break open the package and let it air dry in the refrigerator overnight. The dry surface with help the seasoning stick.
- Bring the roast to room temperature before cooking. Don’t be afraid. Let it sit out of your refrigerator for several hours – 3 to 4. It won’t spoil. However, if you have a pet, be sure to put the roast “in the top of the house” (my grandmother’s expression), or you will have one happy pet and several sad and disappointed humans.
- As soon as you take the roast out of the refrigerator, go ahead and season it up and let the seasoning start working.
- Keep the seasoning simple. The meat doesn’t need lots of fancy flavors. It’s delicious on its own..
- Sprinkle with more seasoning than you think you need. This is a big hunk-o-meat.
- You need a roasting pan. A baking sheet won’t do. No need for a rack. The ribs serve as a rack.
- For serving size, figure 2 servings per rib. Don’t cut yourself short and wind up without leftovers. You need to get some French Dip Sandwiches out of this thing, too.
- Now….here’s the most important part. Read this bullet point 7 times before you start. Preheat the oven to 500 degrees. Yes, 500 degrees. Calculate 5 minutes per pound at 500 degrees. My roast weighed 8.89 pounds x 5 minutes = 44.45 minutes. So, I shall cook my roast for 44 minutes at 500 degrees. After the calculated cook time for 500 degrees, TURN OFF THE OVEN AND DO NOT OPEN THE DOOR FOR 2 HOURS.
- To recap, cook the roast at 5 minutes per pound on 500 degrees. Then, turn off the oven, do not open the door, for 2 hours.
- After 2 hours, no resting is required for the meat. It can be sliced right away.
The only thing left to do is to look for sales on prime rib roasts, buy one and cook it. You won’t be sorry. Oh, you might want to try it with this Horseradish Mayo.
Y’all come us!
Foolproof Prime Rib Roast with Au Jus
preheat oven to 500 degrees
yield: two servings per rib
For roast:
prime rib or standing rib beef roast
olive oil or vegetable oil for coating
4-1-1 seasoning or just salt and pepper
Remove plastic wrap from roast and let dry in refrigerator overnight.
Remove from refrigerator and bring to room temperature before cooking. While the roast is coming to room temperature, rub with olive or cooking oil. Generously sprinkle with 4-1-1 seasoning.
Preheat oven to 500 degrees. Cook at 500 degrees for 5 minutes per pound.
Turn off oven for 2 hours. Do not open the door during the 2 hour period.
After 2 hours, remove from oven and carve.
Serve with au jus.
Au Jus
drippings from prime rib roast, remove as much grease as possible
1 cup red wine
4 cups beef stock
After most of the grease has been removed, place the roasting pan over a burner turned on high.
Add red wine to deglaze the pan. Stir to remove all the bits from the bottom of the pan.
Add beef stock. Continue to cook on high, stirring frequently, until the liquid as reduced by about 1/4 to 1/3.
Foolproof Prime Rib Roast with Au Jus
Ingredients
- prime rib or standing rib beef roast
- olive oil or vegetable oil for coating
- 4-1-1 seasoning or just salt and pepper
- drippings from prime rib roast remove as much grease as possible
- 1 cup red wine
- 4 cups beef stock
Instructions
- To cook the roast remove plastic wrap from roast and let dry in refrigerator overnight.
- Remove from refrigerator and bring to room temperature before cooking. While the roast is coming to room temperature, rub with olive or cooking oil. Generously sprinkle with 4-1-1 seasoning.
- Preheat oven to 500 degrees. Cook at 500 degrees for 5 minutes per pound.
- Turn off oven for 2 hours. Do not open the door during the two hour period.
- Remove from oven and carve.
- Serve with au jus.
- To make the au jus, remove most of the grease and place the roasting pan over a burner turned on high.
- Add red wine to deglaze the pan. Stir to remove all the bits from the bottom of the pan.
- Add beef stock. Continue to cook on high, stirring frequently, until the liquid as reduced by about 1/4 to 1/3.
Hermosabeef says
I just brought home a 6 bone rib roast – 16.5 pounds. I am a little concerned since this is larger. It would be 16.5×5=82.5 minutes at 500 degrees. That scares me a bit as it’s an hour 22 minutes at 500 ! I have used this method but I think it was for a 4 bone. Any thoughts would be appreciated.
Jackie Garvin says
I can’t offer advice on whether or not the cooking time should be scaled for a roast that size. The largest roast I cooked with this method was a 5 bone. Can’t remember the weight but it turned out perfect.
Hermosabeef says
Well, I went ahead and made the 6 bone 16.5 pound roast as described. 500 degrees for 82 minutes etc etc. It came out PERFECT. It was terrifying to hear the sizzling for an hour twenty- two minutes at 500. The ends were perfectly well done, a farther in it was medium and center was rare/medium rare.
Jackie Garvin says
Oh my heavenly days! God bless you for the courage to risk an expensive piece of meat. I’ll be sure to reference this comments when readers ask about the feasibility of using this method on a larger roast. I can’t thank you enough for sharing this.
Hermosabeef says
Now a year later, made this again with a 5 bone 14 pound roast. Again worked great. Pulled out of fridge 5 hours prior. 70 mins at 500 degrees and then oven off for two hours. Came out perfect.
Jackie Garvin says
Thank you!
Donna Mundinger says
Glad I came across this website. Sounds interesting and I’m going to try it tomorrow on Christmas Day and husband Birthday Day! Thank you. Merry Christmas.
Jackie Garvin says
Merry Christmas and Happy Birtbday!
Lori says
What red wine do you suggest? I’m not a wine drinker or a fancy cook! I’m stepping out of my comfort zone and trying this today. I found this roast at $4.99/lb., I couldn’t pass up the deal! Thanks for all your advice.
Jackie Garvin says
Lori,
You don’t need a premium wine for good jus. Purchase any reasonably priced red wine. Don’t buy cooking wine. It’s too high in sodium. Get a table wine. You should be able to find a bottle for 6 or 7 dollars.
Mike Donner says
What about sides.
I have three sides that need about 20-25 minutes in the oven
Can I let the prime rib rest that long after the two hours”?
Jackie Garvin says
This cooking method poses a challenge for sides that require oven time. My recommendation is to slice the roast while the sides cook and rewarm by gently simmering the slices in beef broth or jus prior to serving.
Bernie herring says
If I cook 2 9 lb prime ribs is the 500’ cooking time going to be 45 minutes?
Tina says
So we just tried this yesterday for Christmas Day dinner. My husband and I were a little nervous about cooking a 17.5 lbs roast like this for the first time. It cooked perfectly. Everyone raved about how good it was.
Jackie Garvin says
Thank you for sharing this feedback. I’ve never cooked one that large using this method. Readers frequently ask about size limits. I’m happy to report your results.
Tracy says
Absolutely the BEST recipe! Be sure to follow the directions! Comes out perfect every time! Yummm!
Jackie Garvin says
❤️❤️❤️
Gwen says
My favorite recipe. I do one thing differently. I roll my roast in ice cream salt AFTER seasoning with a rub of garlic, salt, pepper and butter.
Jackie Garvin says
That’s a great tip! Thanks for sharing.
Julie M says
We thoroughly enjoyed this! My husband doesn’t like his meat rare so I placed his piece in the pan of au jus to cook a minute or two and it came out perfect. I’ll definitely be making this recipe again. Thank you!!!