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Slow-Roasted Prime Rib au Jus Recipe

kept byRenata_Lam
recipe byChow

Difficulty: Easy | Total Time: 8 hrs, plus 8 hrs seasoning time | Makes: 6 to 8 servings

Most roasted prime rib recipes start by browning the roast on the stovetop (a messy, awkward endeavor), or in a hot oven, which leaves the outside layer of meat overdone by the time the roast is cooked through. A better way? Do the opposite: Slow-roast the prime rib at a low temperature until it’s medium-rare in the center, rest it, then put it back into a superhot oven to quickly produce a crispy browned exterior. You’ll wind up with a deeply flavored crust on the outside and evenly medium-rare pink meat in the center. Since slow-roasting doesn’t produce drippings for a classic jus, we’ve included a quick, easy recipe here using browned and simmered beef bones.

Serve this impressive prime rib with creamed spinach and horseradish-cream sauce for the classic steakhouse experience. Leftovers, if there are any, make a delicious French dip sandwich.

Special equipment: You will need butcher’s twine for this recipe.

What to buy: For the meaty beef bones needed to make the jus, ask your butcher for the bones used to make beef stock, such as marrow or knuckle bones, as they probably will not be displayed in the case.

Game plan: The rib roast is seasoned the night before roasting and takes 4 to 6 hours to roast, so plan accordingly. The jus can be made up to 1 day ahead;... read more


For the prime rib:
1 (3-bone) standing beef rib roast (about 6 to 8 pounds)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
4 medium garlic cloves, finely chopped
For the jus:
3 1/2 to 4 pounds meaty beef bones, cut into 2- to 3-inch pieces
2 tablespoons vegetable oil
3/4 cup dry red wine
2 1/2 cups low-sodium beef broth
1 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground black pepper, plus more as needed



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