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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