Prime Rib au Jus

1. Remove the prime rib from the refrigerator and season generously on all sides with salt and pepper. Allow this to sit at room temperature for 2 hours.
2. Preheat the oven to 450°F. Place the prime rib, fat side up, into a roasting pan fitted with a metal rack. Place the roast on the bottom ⅓ of the oven and roast for 25 minutes.
3. Lower the oven temperature to 325°F and continue roasting until an instant-read thermometer reaches 120°F, about 1 hour and 30 minutes. If you haven’t reached 120°F continue roasting, checking the temperature every 10 minutes.
4. Transfer the roast to a cutting board to rest and tent with aluminum foil. Pour the drippings from the pan into a fat separator. Place the roasting pan over medium-high heat on the stove and add the wine. Using a wooden spoon, deglaze the pan to get up all those browned bits on the bottom of the pan. Once the fat has separated, add the drippings that have settled at the bottom without any of the fat. Cook, stirring constantly, until reduced by half, about 5 minutes. Strain through a fine mesh strainer and season to taste with salt and pepper. Serve the au jus alongside the carved prime rib.

Ask the butcher to tie the roast for you. They will remove the bones and tie them back onto the bottom of the roast.

Bones are removed to make it easier to carve. But you tie the bones back because it helps to keep the roast moist and it adds flavor.

It is imperative to let the roast sit at room temperature before it goes into the oven because it’s very cold in the middle. Bringing the roast to room temperature will ensure even cooking.

You do not need to use an expensive wine to make a fantastic jus.

When you check the temperature of any large cut of meat, remove the pan from the oven, place the roast on top of the stove and close the oven door. You don’t want the oven temperature to drop while you are checking the temperature.

120°F will give you a rare roast. If you prefer medium-rare, cook until 125° – 130°F.