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.
Kay Kay says
Jackie, So glad to see this recipe. It’s exactly the one my mother used 50 years ago. No one ever believed how simple yet perfect — her recipe produced perfect roast beef every time. And she used it for all roast beef, not just prime rib, though she lowered the temp to 450 for boneless roasts. Hope others will take your advice and rediscover that simplicity is perfection. Love all your posts…This one brought back many wonderful memories of dinners long gone by.
Jackie Garvin says
KayKay,
Thank you so much for your comment. I’m delighted to hear that this recipe stirred up a wonderful food memory and made you feel closer to your mama.
One of my 2017 goals is to perfect a cooking technique for leaner cuts of beef roasts. I’ve got pot roasts and prime rib down pat. But, I’ve never turned out lean beef roasts that met my satisfaction. They’re always tasty, but I haven’t nailed the texture yet. Your tip about your mama using this cooking technique for other beef roasts is very timely! Thank you for sharing. I’ll start recipe testing after the first of the year.
I wish you the best in 2017. Happy New Year!
Kay Kay says
Wishing you a bright 2017!
My mom has been gone for almost 16 years now. But your recipe brought her right back to my elbow this morning, just like she was in the kitchen, encouraging, coaching me, and turning me loose as she did so many years ago.
Sure brought me smiles today!
Jackie Garvin says
You’re so sweet! I know your mama is mighty proud of you. She lives on through your heart and in your memory.
Rita says
Is this recipe for a gas oven? And can it be done this way in an electric oven?
Jackie Garvin says
I have an electric oven but either can be used.
Pam says
Does this recipe produce the roast at medium rare?
Jackie Garvin says
It will be medium rare in the center.
Candi says
I gave this to a friend for anew Year’s Eve party. It was fabulous!! My family is preparing it for my birthday tomorrow. I am already salivating!!
Jackie Garvin says
Happy birthday, Candi!
Fred Nonterah says
Jackie, I love your recipe but I’m not a fan of rare or medium rare meat, does that mean I’ll waste my money if I got it? I’m sure if I add a few habaneros it would bring it alive. What say you?
Jackie Garvin says
Fred,
I wouldn’t spend the money for prime rib if you want well done beef. In my opinion, you’re better off with a less expensive cut of beef that needs to be cook well done to get tender. If you’re cooking for a group of people who might have temperature preferences for anything from medium rare to well done, you can cook prime rib using my method. Then, to achieve different temperatures, simmer slices of medium well roast in au jus until the desired temp is obtained.
Andrea Broom says
Jackie, I have wanted to make prime rib for sometime now and don’t know why I shy away from making it. You have literally given me the courage to try it out finally. It might be making an appearance soon on my dinner table! 🙂
Jackie Garvin says
Andrea,
I hope you give my method a try. I’ve done this several times and it’s perfect every time. Additionally, I’ve gotten feedback from several others who rave about the end results. If you go for it, please let me know how it turned out.
Azlin Bloor says
It looks perfectly cooked, Jackie! The colour is simply perfect and I love the “simple” combination for the jus. Bookmarked!
Jackie Garvin says
Thank you, Azlin. I hope you give it a try.
Nicole Shillings says
Wow! This looks amazing!!!!!!!! When I was a kid, my parents made prime rib every Christmas. It was always such a special treat. I haven’t had it in years, but I think I’m going to have to make it this year.
Jackie Garvin says
Nicole,
Prime rib makes a special occasion even special-er.
Emily says
I’m so glad I stumbled across this recipe, the meat looks absolutely perfect. I can’t wait to try it out for a good old family Sunday roast.
Jackie Garvin says
Let me know how it turns out for you, Emily.
Amy Wells says
I’ve always wanted to make prime rib but afraid too because of cost; i love the stuff lol however with this recipe i’m going to have to give it a try; I do have 1 question on the seasonings though; you put 4-1-1 what does that mean?
Jackie Garvin says
4-1-1 is what I call my all-purpose house seasoning. If you follow my instructions, you will be successful. This method has been tested countless times by different people with different levels of cooking experience. Please let me know how it turns out for you. Remember, do not open the oven door during the 2 hour period. No peeking.
Kristen says
I would like to know what is in your all purpose house seasoning? If I may ask.
Jackie Garvin says
Here it is. I call it 4-1-1 seasoning. https://syrupandbiscuits.com/4-1-1-seasoning/
Marie says
This looks so delicious! Perfectly tender and medium rare… my favourite! The Au Jus sounds fabulous too.
Jackie Garvin says
Thank you, Marie. It really is splendid. Thanks for stopping by.
Brian Jones says
Oh my that looks fantastic, beef is very much a rarity here and much more expensive that it appears to be in the US.
Jackie Garvin says
Thank you, Brian. Beef is expensive here, too. Even ground beef is no longer cheap. Thanks for stopping by.
Cindy Rodriguez says
I’ve always struggled with making a prime rib and I can’t believe i’ve been doing it wrong when it’s so easy. Thank you sooo much! I have to try this right away!
Jackie Garvin says
Please let us know how it turns out, Cindy.
Nicola @ Happy Healthy Motivated says
When it comes to any kind of beef, I always eat it at a restaurant because I’m terrible at cooking it. You’ve given such incredibly clear instructions, that I think I might just be able to pull it off this time. Wish me luck! 🙂
Jackie Garvin says
Best of luck, Nicola. Please let us know how it turns out.
Veena Azmanov says
Now that looks like a perfectly cooked Beef!! I love when it’s nice and rare in the center. Love how thinly you sliced it. Saving for later.
Jackie Garvin says
Thank you, Veena!
Paul genho says
I have been cooking prime rib at 500 degrees, 5 minutes per pound for at least 30 years. It is one of my fool proof recipes. I use Lawery Seasoning Salt, black pepper and garlic powder (not garlic salt) ad libitum. Have had many request for recipe. Incidentally eye of the round cooked the same way is a taste lean beef recipe and I cook these a couple of times a month.
Jackie Garvin says
Paul,
This is a great cooking method that everyone, who cooks beef rib roasts, needs to have in their arsenal. That’s a great tip for eye of round. I’ve never used that cut. Thanks for the inspiration!
Samuel Scalf says
Do you have any experience with this method and larger whole roasts?
Jackie Garvin says
Samuel,
The largest I’ve personslly cooked was 5 bones. I can’t remember the exact weight but that’s a pretty good size roast. It was perfect! I’ve never seen advice against using this method on any size.
Mark says
What if I like it medium not medium rare?
Jackie Garvin says
Mark,
The best advice is to cook to medium rare. Slice the roast and simmer in stock or jus to desired temp. That’s the how restaurants are able to serve prime rib at different temps
Brenda says
I’ve always had a problem with prime rib being tough and I do cook it medium rare, any suggestions?
Jackie Garvin says
Brenda,
I don’t know why your rib roast would be tough if you’re cooking to medium rare unless it has to do with the quality of beef.
Pat Launer Harris says
Jackie…I’ve been cooking prime rib at 550 for years, but did not know the trick about turning the oven off and leaving it for 2 hours. I’m getting ready to cook another for Christmas next week and can’t wait to try your method. My family tends to prefer rare meat rather than medium rare. It always seems that my prime rib is overcooked for most of them. Do you have any suggestions on altering the recipe in order to achieve a roast that is rare at the center? I’m planning on cooking about a 10 pound roast. According to your recipe, I would roast it at 500 for 5 minutes per pound or 50 minutes. What do you think the result would be if I roasted it for 4 (40 minutes) or 4.5 (45 minutes) per pound?
Jackie Garvin says
I can’t recommend a modification to the cook time without testing it. What I have discovered is that slicing as soon as you remove the roast from the oven results in more rare pieces in the center. You might give that a try.
Merry Christmas!