Best Prime Rib Roast with Au Jus – A Holiday Masterpiece

There’s something truly special about serving a prime rib roast with au jus during the holidays. The aroma of slow-roasted beef filling the kitchen, the sound of the carving knife slicing through a perfectly crusted exterior, and the joy of gathering around the table all make it a dish worth celebrating. This is the kind of centerpiece that turns a meal into a memory.

The first time I made a holiday prime rib, I was both nervous and excited. It’s a cut of beef that looks intimidating at first, but once you learn the secrets, like seasoning generously, roasting low and slow, and letting it rest, it becomes surprisingly simple to master. The result? A tender, juicy roast that’s rich in flavor and perfectly complemented by a silky pan-dripped au jus.

This recipe is everything you want in a Christmas dinner prime rib. The crust is beautifully browned, the inside is rosy and succulent, and the au jus is light yet deeply flavorful, perfect for spooning over each slice. It’s a dish that feels luxurious without being overly complicated, making it just right for festive gatherings.

What I love most about cooking a standing rib roast is the way it brings everyone together. As it roasts, the anticipation builds, and when you finally place that platter on the table, there’s always a little hush before the first bite. It’s a true showstopper that never fails to impress, whether you’re cooking for family or hosting a larger celebration.

If you’ve been looking for a reliable beef roast holiday recipe, this one will become your go-to. With simple steps and a little patience, you’ll have a prime rib that’s juicy, flavorful, and worthy of the holiday spotlight. Serve it with roasted vegetables, creamy mashed potatoes, and a glass of red wine, and you’ll have a meal everyone will remember.

What You’ll Need To Make Prime Rib Roast with Au Jus

1. Standing Rib Roast

• The star of the show, also known as a prime rib roast.
• Bone-in cuts deliver more flavor and keep the meat juicy during roasting.
• The marbling (fat running through the meat) is what creates that tender, melt-in-your-mouth texture.
• If you want a truly special centerpiece, this is the cut to choose.

2. Fresh Garlic

• Garlic infuses the roast with deep, savory flavor.
• Fresh is always better than pre-minced for maximum punch.
• As the roast cooks, garlic caramelizes and mellows, adding richness without overpowering.

3. Unsalted Butter

• Butter helps create that golden-brown crust.
• Blends with garlic and herbs to form a rich rub that clings beautifully to the meat.
• Adds a hint of creaminess to every bite.

4. Olive Oil

• Olive oil helps spread the seasoning evenly across the roast.
• It ensures the butter doesn’t burn too quickly at high temperatures.
• Adds another subtle layer of flavor.

5. Fresh Rosemary

• Rosemary is a classic pairing with beef, its piney, aromatic notes balance the richness.
• Fresh sprigs make a noticeable difference over dried.
• Adds a festive fragrance that feels just right for holiday roasts.

6. Fresh Thyme

• Thyme adds earthiness and depth to the seasoning blend.
• Works beautifully with rosemary and garlic as part of the herb rub.
• A key player in balancing flavors without overpowering the beef.

7. Kosher Salt

• Salt is essential for seasoning inside and out.
• It enhances all the natural flavors of the roast.
• Kosher salt sticks better than table salt and doesn’t taste harsh.

8. Freshly Cracked Black Pepper

• A must-have for balancing the richness of the beef.
• Freshly cracked pepper is far more aromatic than pre-ground.
• Gives the crust that subtle kick and complexity.

9. Beef Stock

• Forms the base of the au jus.
• Low sodium gives you more control over seasoning.
• Adds depth, body, and a savory backbone to the sauce.

10. Red Wine

• Used to deglaze the pan and build flavor in the au jus.
• Brings a luxurious, restaurant-style richness.
• Reduces down into a silky, robust sauce that perfectly complements beef.

11. Worcestershire Sauce

• A little secret ingredient that layers in tangy, umami flavor.
• Balances the richness of the beef stock and wine.
• Adds complexity without being overpowering.

12. Shallot

• Shallots lend a sweet, mild onion flavor.
• They melt into the au jus, creating depth without sharpness.
• A refined touch compared to standard onions.

13. Cornstarch

• Used if you want a slightly thicker au jus.
• Keeps the sauce silky without turning it into gravy.
• Optional, since classic au jus is more on the thin side.

Quick Tips for the Best Prime Rib Roast

• Always let the roast come to room temperature before cooking.
• Use a meat thermometer for accuracy. Guessing can ruin a roast this special.
• Resting the roast is non-negotiable, it keeps juices locked in.
• Save the bones! They make an incredible beef stock or can be roasted again for a rustic meal.

Equipment For Making Prime Rib Roast with Au Jus

• Roasting pan with rack
• Meat thermometer (digital recommended)
• Carving knife and fork
• Saucepan for au jus
• Foil for resting

Why You’ll Love This Prime Rib Roast with Au Jus

• High-quality protein supports muscle repair and energy.
• Rich in iron, essential for red blood cell production.
• Provides B vitamins, particularly B12, which boosts metabolism and brain health.
• When paired with vegetables, it balances as part of a festive but nourishing meal.
• Restaurant-Quality at Home: With its buttery crust, tender juicy slices, and flavorful au jus, this dish rivals anything you’d order at a fine steakhouse.
• Surprisingly Simple: Despite its impressive look, the method is straightforward and doesn’t require complicated techniques. A good rub, the right temperature, and some patience do the magic.
• Crowd-Pleasing Flavor: The blend of garlic, rosemary, and thyme pairs beautifully with the richness of the beef, while the red wine au jus brings everything together.
• Perfect for Special Occasions: Whether it’s Christmas, New Year’s, or a milestone dinner party, this roast sets the tone for a memorable meal.
• Customizable: You can adjust the herbs, use a different wine, or even thicken the au jus slightly to match your family’s preferences.

Conclusion

A prime rib roast with au jus isn’t just dinner, it’s an experience. The rich, tender beef paired with a flavorful, velvety sauce is a true holiday masterpiece. It gathers families, sparks conversations, and creates memories around the table. With the right technique and a little patience, you’ll serve a classic holiday roast that will be remembered long after the last slice is gone.

✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.

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Best Prime Rib Roast with Au Jus – A Holiday Masterpiece

This prime rib roast with au jus is the ultimate holiday prime rib recipe for Christmas, New Year’s Eve, or any special celebration. With a garlic herb butter rub, slow roasting method, and a silky red wine au jus, this standing rib roast delivers unmatched tenderness and flavor. Perfect as a holiday meat centerpiece, it’s a dish that guarantees compliments and second helpings.

Delicious

Author: Lia Agbor Cooking Method: Baking, Roasting Cuisine: American, French Courses: Dinner Recipe Keys: Gluten Free High Iron High Protein Keto Low Carb

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Prep Time 20 mins Cook Time 2 hrs Total Time 2 hrs 20 mins Difficulty: Intermediate Cooking Temp: 230  C Servings: 8 Calories: 620

Ingredients

Scale

1/2x 1x 2x 3x

For the Prime Rib

• 1 5–7 pound) standing rib roast (prime rib, bone-in)
• 4 cloves fresh garlic, minced
• 3 tbsp unsalted butter, softened
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp kosher salt
• 2 tsp black pepper, freshly cracked

For the Au Jus

• 2 cups beef stock (preferably low sodium)
• 1 cup red wine (cabernet sauvignon works beautifully)
• 2 tbsp drippings from the roast
• 1 tsp Worcestershire sauce
• 1 small shallot, minced
• 1 tsp cornstarch (optional, for thickening)

Instructions

1. Prepare the Roast

   • Remove your prime rib from the fridge at least 2 hours before roasting so it reaches room temperature. This ensures even cooking.

   • Pat it dry with paper towels. A dry surface helps achieve that golden, flavorful crust.

   
   Mark as complete

1. Make the Garlic Herb Butter

   • In a small bowl, mix softened butter, olive oil, garlic, rosemary, thyme, salt, and pepper.

   • Rub this mixture all over the roast, pressing it into every crevice. Don’t be shy here, flavor is key.

   Mark as complete

1. Roast the Prime Rib

   • Preheat oven to 230°C (450°F).

   • Place the roast bone-side down in a roasting pan fitted with a rack.

   • Roast at 230°C (450°F) for 20 minutes to create a crust, then reduce the oven to 160°C (325°F).

   • Continue roasting until the internal temperature reaches your desired doneness:

     • Rare: 49°C (120°F)

     • Medium Rare: 54°C (130°F)

     • Medium: 60°C (140°F)

   • Remove from the oven, tent with foil, and let it rest for 20–30 minutes before carving.

   Mark as complete

1. Make the Au Jus

   • While the roast rests, place the roasting pan with drippings on the stovetop.

   • Add shallots and cook until softened.

   • Pour in red wine to deglaze, scraping up all the flavorful bits.

   • Add beef stock and Worcestershire sauce, simmering for 10–15 minutes until slightly reduced.

   • For a thicker au jus, whisk in a bit of cornstarch slurry (optional).

   • Strain before serving for a silky finish.

   
   Mark as complete

Nutrition Facts

Servings 8

Serving Size approximately 8–10 ounces of cooked beef with a splash of au jus

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 48g74%

Saturated Fat 20g100%

Trans Fat 1g

Cholesterol 160mg54%

Sodium 680mg29%

Potassium 750mg22%

Total Carbohydrate 3g1%

Sugars 1g

Protein 45g90%

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Vitamin A 50 IU

Vitamin C 1 mg

Calcium 25 mg

Iron 4.5 mg

Vitamin D 6 IU

Vitamin E 1.2 IU

Vitamin K 3 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Don’t skip the high-heat sear at the beginning — it creates flavor and texture.
• Use fresh herbs, not dried, for the most aromatic rub.
• Carve against the grain for tender slices.
• Always serve with warm au jus, it elevates the entire experience.