Don’t be intimidated by a bone-in prime rib roast or wonder how to make au jus! This easy, perfect-for-winter recipe will teach you how to do both with results that are both impressive and incredibly flavorful.
When a roast likes this sits at the head of the table, eyes widen and jaws drop. It’s well-marbled with big, beefy flavor and an excellent choice for Sunday dinner or a holiday meal.
Prime rib roasts are cut from the rib of the cow – the same primal where ribeyes are cut. That’s why the prime rib roast has the bold, beefy flavor you love when you enjoy a ribeye steak. Our bone-in prime rib roasts will have you set for holiday dinner success – the rib bones are Frenched in the traditional manner, so all you need to do is season and roast.
The bones aren’t just for looks – they insulate during cooking for even better, juicier prime rib flavor. Our Frenched Bone-In Prime Rib Roast makes the perfect solution for those that desire to serve impressive, bone-in cuts for your occasion. Pick the frenched bone-in prime rib roast that suits your needs with sizes ranging from 4 to 6 pounds and use the easy cooking instructions provided below.
Prime Rib Roast with Rosemary & Thyme au Jus
8 lb. Bone-In Prime Rib Roast
- 8 lb Bone-in prime rib roast Rest & Broil Time: 4:35 | Serves 8-10
- 2.35 oz. bottle Private Reserve Rub
- 1/4 cup olive oil
- 2 cups red wine
- 4 cups low-sodium beef broth
- 6 carrots 1 inch chopped
- 6 celery stalks 1 inch chopped
- 1 large onion chopped
- Finely chopped herbs: 2 tsp. fresh thyme & 2 tsp. fresh rosemary
6 lb. Bone-In Prime Rib Roast
- 6 lb Bone-in prime rib roast Rest & Broil Time: 3:50 | Serves 6-8
- 1/2 cup Private Reserve Rub
- 3 Tbsp. olive oil
- 1-1/2 cups red wine
- 3 cups low-sodium beef broth
- 5 carrots 1 inch copped
- 5 celery stalks 1 inch chopped
- 1 medium onion chopped
- Finely chopped herbs: 1-1/2 tsp. fresh thyme & 1 1/2 tsp. fresh rosemary
4 lb. Bone-In Prime Rib Roast
- 4 lb Bone-in prime rib roast Rest & Broil Time: 3:20 | Serves 4-6
- 1/3 cup Private Reserve Rub
- 2 Tbsp. olive oil
- 1 cup red wine
- 2 cups low-sodium beef broth
- 4 carrots 1 inch chopped
- 4 celery stalks 1 inch chopped
- 1 small onion chopped
- Finely chopped herbs: 1 tsp. fresh thyme & 1 tsp. fresh rosemary
Preheat oven to 250°F. Remove roast from packaging and pat dry with clean paper towels.
Coat outside of roast with olive oil and liberally season with Omaha Steaks Private Reserve Rub.
Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.
Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous coating.
Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.
Slice roast as desired and serve with the au jus.
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