Bone In Prime Rib with Garlic and Green Onion Au Jus

  • by Suzanne Henricksen
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This super luxurious bone in prime rib with green onion and garlic au jus is the perfect meal for family dinners or special occasion get togethers and comes together with minimal effort.


Did you grow up in a household with where Sunday dinners were a thing? A time when the whole family would get together and share a meal, no matter how busy everyone was or what was going on. Sunday dinner was a constant at my house. And now that I’m an adult and married, I’m lucky enough to have married into a family that continues the tradition of Sunday dinners.


Sunday evenings, if you’re looking for me, chances are pretty high you’ll find me over at my in-laws. They generously cook and make the most amazing meals. Wanting to do something nice for them and provide THEM with dinner, a dinner that they would appreciate for its quality and deliciousness, I could think of nothing more fitting for the occasion than a prime rib from Omaha Steaks.


When picking a prime rib, I always like to get ones with the ‘bone-in.’ The bone imparts incredible amounts of flavor and juiciness. When you sear and slow roast the premium Private Reserve Bone-In Rib Roast, then create an au jus out of the meat juices, you’ll be serving a super impressive cut of meat. And just in case you were wondering, an ‘au jus’ is French for referring to ‘with {its own} juice’, so you’re making the garlic and green onion au jus with the prime rib natural meat juices.




To make the prime rib you’re going to sear and slow roast it. The prime rib prep and sear are steps that are crucial to sealing in the flavors and juices, so you don’t want to skip over this step. There are several tips that can really step up your prime rib game. First off, always pre salt the meat, pat the meat with simple seasonings (salt, garlic salt, and Omaha steak seasoning). Meat that has been salted after cooking tastes like that – like it has been salted after and doesn’t bring out any of the complexities of a well-seasoned and browned prime rib. The next tip is to oil the meat, not the roasting pan, this will help the meat form a beautiful brown crust. Lastly, you never want to use a fork to poke into the prime rib while cooking and turning it while searing, because the meat juices will burst out, you want to use tongs.



Next time you have a family dinner or need to entertain guests, serve the Private Reserve Bone-In Rib Roast and top it with a garlic and green onion au jus and watch everyone be impressed by the meal you prepared!

Bone In Prime Rib with Garlic and Green Onion Au Jus

Author Philia Kelnhofer


For the Au Jus:

  • 1/2 cup beef stock
  • 4 garlic cloves, pressed
  • 2 green onions


  1. Remove roast from packaging and lightly pat dry with a paper towel.

  2. Pour half the olive oil over the roast and pat it so that all sides are covered in oil, then press seasonings to all sides (you could pour the seasonings in a shallow dish and then roll the roast around in it).

  3. Pat remaining oil onto the roast.

  4. Now place the roast into a Dutch oven and sear each side of the roast.

  5. The best way to do this is to just leave it sitting on one side for 3-5 minutes until a nice little brown forms, then rotate the roast with tongs.

  6. Brown all sides of the roast.

  7. Preheat oven to 250.

  8. Place Dutch oven with the roast skin side up into the oven, and allow to cook until the internal temperature of the roast is 130 degrees for medium rare (it will take about 3 hrs and 30 minutes, cook longer until your desired level of doneness is reached).

  9. When roast is done cooking, carefully transfer it to a cutting board with tongs and allow it to rest for 10-15 minutes before slicing.

  10. Make the au jus while the roast is resting.

  11. With the juices that remain in the Dutch oven add the beef stock, garlic cloves and green onions and turn heat to high.

  12. Whisk while cooking, and cook until the mixture comes to a boil.

  13. Strain au jus into a gravy boat or serving container, making sure to remove any bits that are not liquid (the flavors will still be in the au jus!)

  14. Makes about 1 cup of au jus

  15. To serve, cut the meat into slices and then pour a tablespoon or more of the au jus on top of the meat.