Prime Rib Roast with Rosemary & Thyme au Jus

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.

Omaha Steaks Frenched Bone-In Prime Rib Roast 1 Piece 4 lbs

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$162.49 | save 50%

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Omaha Steaks Bone-In Prime Rib Roast 1 Piece 6 lbs

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Try our delicious Prime Rib roast recipe with rosemary & thyme au jus for a meal worthy of any special occasion. Learn more tips on how to cook the perfect holiday roast and explore our favorite holiday side dishes.

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Prime Rib Roast with Rosemary & Thyme au Jus

How to cook a prime rib roast and au jus for an impressive and flavorful meal

Course: Main Course

Cuisine: American

Keyword: prime rib

Ingredients

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

Instructions

• 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.