Beef Prime Rib Au Jus with Two-Stage Roasting
Hotel-style prime rib roasted using a distinctive two-stage method: initial searing at 350°F, extended rest with oven off, then finishing roast before resting and serving with pan jus. The technique produces meat while building flavorful gravy from beef consomme.
Ingredients
Instructions
- 1
Between 9 AM and noon, season prime rib with salt and freshly ground peppercorn
- 2
Preheat oven to 350 degrees and roast meat uncovered for 1 hour 30 minutes
- 3
Turn oven off and do not open door; let meat rest inside for 1 hour
- 4
Turn oven back to 350 degrees and roast for 45 minutes more
- 5
Remove from oven and rest on counter for 20 minutes before carving
- 6
Pour pan juices into a pot and bring to a boil
- 7
Add cold beef consomme to pan juices and heat through
- 8
Thicken jus with instant thickener if desired
Tips
Seal oven door with tape to prevent accidental opening during resting period
Serve with deep brown potatoes and vegetable of choice
Offer extra jus and horseradish as accompaniments
Good to Know
Refrigerate au jus in airtight container up to 3 days; freeze up to 2 months
Prime rib can be seasoned and refrigerated up to 24 hours before cooking; bring to room temperature before roasting
Slice against grain; serve hot with warm jus on the side alongside potatoes and vegetables
Common Mistakes
Open oven door during resting period to avoid releasing heat and uneven cooking
Skip the resting period after final roasting to avoid dry meat
Substitutions
cornstarch alternative
traditional method