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Prime Rib with Au Jus

Prime Rib with Au Jus

Laura Reichartz

"This has come out perfect every time I have made it. You need to get your hands greasy on this one, but it's well worth it! It's succulent and savory - just what a prime rib should be! Pan juices from the roast can be added to the Au Jus at the last minute if need be."
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2 h 45 m servings 410 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 11828 mg
  • 473%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 500 degrees F (260 degrees C). Place a rack on a shallow roasting pan.
  2. Coat entire roast with 1 cup softened butter. Set roast fat-side up on the rack.
  3. Mix salt, tarragon, allspice, and black pepper together in a bowl. Rub salt mixture all over roast.
  4. Bake roast in the preheated oven until outside is crisp and browned, about 50 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking roast until the internal temperature reaches 150 degrees F (65 degrees C), 35 to 40 minutes.
  5. Remove roast from oven. Spoon pan juices into a small bowl; set aside. Cover roast with aluminum foil and let rest before slicing, 15 to 20 minutes.
  6. Heat olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook until golden brown, about 5 minutes. Add mushrooms and cook until tender, about 10 minutes. Stir in water, beef broth base, and reserved pan juices. Simmer until flavors combine, 30 to 45 minutes. Serve au jus alongside roast.


  • Cook's Notes:
  • Substitute 4 cups beef broth for the 2 tablespoons beef broth base plus 4 cups water if desired.
  • Make sure you bake the roast at 500 degrees F (260 degrees C) for 5 minutes per pound. For example, if your roast is only 8 1/2-pound roast, that would be 42 1/2 minutes.
  • If making the roast ahead, set aside after baking at 500 degrees F (260 degrees C) until 50 minutes before you plan to serve it, at which point you can proceed with the second bake and rest.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

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