On Line Cookbook
Prime Rib Au Jus
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Angela Creighton


  • 6 lbs (2.7 kg). prime rib roast, at room temperature
  • salt and freshly ground pepper, to taste
  • Pan Sauce:
  • 2 cups (475 ml) beef stock or canned beef broth
  • 1 Sprig of thyme or 1/2 tsp (2 ml) dried thyme
  • Worcestershire sauce, to taste
  • salt and freshly ground pepper, to taste
  • Preheat oven to 425 degrees (225 C.).
  • Season roast with salt and pepper.
  • In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees (175 C.).
  • Continue to roast for 2 hours more or until meat thermometer registers desired doneness.
  • Transfer to platter and let rest, covered, for 20 minutes before slicing.
  • For the pan sauce, skim off fat from pan drippings and add stock and thyme to drippings.
  • Bring to a boil and simmer 10 minutes.
  • Season with Worcestershire and salt and pepper to taste.
  • Serve alongside roast.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.