Beef Au Jus - Au Jus Beef Juice
Yields: serves many
Prep time: 15 min
Bake time: 3 hr
Prime Rib Roast (standing rib roast), at room
temperature (very important)
2 tablespoons butter, room
Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime
rib roast) dry with paper towels or napkins. Smear the cut ends only of
the roast with the butter.
Do NOT salt the
outside of your prime rib roast, as salt draws out moisture from the meat while
cooking. You can use other seasonings, if desired, but I find it is not
necessary. I know that some people do salt their prime rib roast before cooking,
but trust me and don't salt - the result will be a juicy, delicious roast to
serve your family and guests!
Place the roast, ribs down or fat side up,
in a heavy stainless-steel Roasting Pan or other metal roasting pan.
Select a roasting pan that has
sides at least 3-inches deep. (I do not recommend using nonstick pans, as
these pans yield fewer of the cooked-on bits that make the tasty au jus
juice or gravy.) The rib bones are a natural rack; you will not need a metal
Sear the rib roast (prime rib) for 15 minutes
at the higher oven temperature (450 degrees F.), then turn the oven to the
lower temperature (325 degrees F.) for the rest of the cooking time.
Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in
the roasting pan. Do Not Cover the roast.
About 45 minutes before the estimated end of
the roasting (bake) time, begin checking the
internal temperature (use a good instant-read digital
Play it safe and start checking early, as you don't want anything to go
wrong. This is even more important if you are adjusting for High Altitude Baking.
NOTE: If you ignore every other bit of
advice I've given, please pay attention to this - For a perfectly cooked rib
roast, invest in a good meat thermometer.
Internal temperature, not time, is the best test for doneness and you don't want to blow this meal!
When checking the temperature of your prime rib roast, insert meat thermometer so tip is in
thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or
your desired temperature). Remove from oven, cover loosely with aluminum
foil, and let sit approximately 15 to 20 minutes.
Cutting into the meat too early will cause a
significant loss of juice.
Do not skip the resting stage.
Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The
internal temperature will rise to 125 degrees F. to 130 degrees F. (medium rare) in approximately 15 to 20 minutes. If allowed to rest as long as an
hour, the internal temperature will rise even higher. So,
pay attention to how long you let the cooked prime rib roast sit.
Using a Convection Oven: Using a convection oven can cut as much as 25% off the cooking times
listed for the regular oven.
It is also easier for your roast to dry out and cook too much in
the convection oven. Watch the roast carefully and please use a
cooking thermometer to know when the roast is done and should be
taken out of the oven.
Holding Cooked Rib Roast:
To hold cooked roast until serving
time, immediately turn off the oven and leave door ajar after
Let roast sit 15 minutes on
counter and then return roast to the oven, door closed, for
up to an hour or even 2 hours for the biggest roasts.
Check the temperature every 15
minutes. If will rise approximately 10° F at first, then
What Size of Prime Rib/Standing Rib Roast to Buy?
A full prime rib/standing rib roast is seven
(7) ribs, close to 15 to 18 pounds, and enough to feed a crowd of 14 or more
people (depending on how big of eaters they are). The term "standing" means
the bones are included in the roast, thus the roast can stand by itself. A
rib roast comprises of seven ribs starting from the shoulder (chuck) down
the back to the loin.
Don't even bother with less than a three-rib roast, any less than that is
not a roast but rather a thick steak and would be better treated as such.
For a generous serving of roast, figure on
two people per rib. That means if you plan to serve:
six (6) people - three (3) rib roast
eight (8) people - four (4) rib roast
ten (10) people - five (5) rib roast
twelve (12) people - six (6) rib roast
fourteen (14) people - seven (7) rib roast
How To Purchase A Prime Rib Roast:
Elijah, Brooklyn NY
Jeff Altzner,Melbourne, FL
First of all, let’s dispel a common myth: The term
prime rib does not necessarily indicate a rib roast is prime grade, and
in most cases, it probably is not. Prime is an official USDA designation
of grade and few supermarkets display this elite grade of beef because of its
high cost relative to other grades. Prime Rib has become more a style of
cooking the meat than of the quality of the cut. This is also why you rarely see
this cut labeled as Prime Rib at the supermarket but rather as Beef Bone-In
Rib Roast because the USDA requires that a cut of beef must be officially
graded as Prime before it can be so labeled.
you get a rib roast that is actually Prime grade is well worth the effort. Less
than 2% of all industry beef merits this designation from the USDA. You will
likely have to ask your butcher to special order a true Prime grade rib roast
for your occasion, but when the forks hit the plate, your family and guests will
notice the difference and then some!
One universal truth of the meat world is that fat means flavor! But of course,
many prefer a leaner cut, and the whole beef rib (where rib roasts are
portioned) was kind enough to offer both. The whole piece is divided roughly in
half, a large end and a small end. The large end is defined by the
presence of more fat pockets throughout the meat, while small end rib roasts
contain a single, intact muscle and are leaner. Whether one is better than the
other is really never more than a matter of personal taste and how much fat your
diet will tolerate. In choosing between them and determining which will better
suit your palate, it may help some of you to know that the small end is where a
butcher produces boneless rib eye steaks, and the large end yields Delmonico
Fat Cap or Lid:
Some rib roasts are sold with the thick fat cap on top of the
meat intact, and some are trimmed. I prefer to have most of the
fat cap intact and trimmed to an even layer approximately
1/4-inch to 1/2-inch thickness. Most butchers will trim the fat
down for you. You could trim the trim the fat yourself by using
a sharp thin knife to trim the fat on the top of the roast to
So - it is up to you if you want the fat cap left on your prime
rib or if you want it removed.
Photo show fat cap intact on
uncooked prime rib roast.
Photo by the Barkers in West
Photo shows fat cap intact on this cooked prime rib roast.
by Perrin Kliot, Berkerley, CA.
A whole standing rib roast (prime rib roast)
consists of ribs 6 through 12. Most GOOD butchers recommend that you request
a rib roast from the small end toward the back of the rib section,
which is leaner and gives you more meat for your dollar. This cut is
referred to as the first cut, the loin end, or sometimes the
small end, because the meat and ribs get larger as they move up
toward the shoulder.
I do NOT recommend purchasing a boneless rib roast, as roasting with the
bones adds flavor. But, if you do purchase a boneless prime rib roast, cook
using the same guidelines as a roast with ribs. Usually the weight is
figured without the bones. If in doubt, weight your roast before cooking it.
Be sure and check the date the prime rib was packaged. This is an indicator
as to how long it has been sitting around in the store. Look at the color of
the prime rib; it should have a bright red color and no dry or brown edges.
Check for any damage to the packaging and wrapping.
The Bones: Have the butcher cut off the chine bones
from the bottom of the roast and the rib bones from the meat just along the bone
line but do not discard them. They can be cut off in separate pieces
or the chine bones can be cut off as one piece with the rib bones. Have the meat
placed back on the rib bones and wrap them along with the chine bones to take
home to cook along with the roast. Your butcher will also tie the bones back on
the roast, if you ask. Having the bones cut away from the meat before
cooking will make carving the finished prime rib a lot easier.
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Optional - Dry Aging the
Aging is optional, but if you have the time and the space in your
refrigerator, you can dry age the rib roast for several days to bring out
additional flavor and produce a more buttery texture in prime rib roast
(aging allows the natural enzymes to break down some of protein in the
Dry-aged beef can be expensive to purchase and
hard to come by. Some top-quality butchers will offer already dry-aged
roasts for sell. If you can find one and can afford one (as they are
pricey), purchase the roast.
safety note: Home refrigerators aren’t as
consistent or as cold as commercial meat lockers. Before
aging meat at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40°F.
How to dry-age beef at home - The good news is that you
can dry-age beef at home:
Only the top grades of
beef can be dry aged successfully. Use USDA Prime or
USDA Choice from the best meat source in your area. Buy
a whole prime rib roast or rib-eye roast.
Unwrap the beef (do
not trim), rinse it well with cold water, allow the meat
to drain, and pat then pat the meat dry with paper
Wrap the roast loosely in
a triple layer of immaculately clean cheesecloth or
plain white cotton dish towels (this will help to draw
moisture away from the meat) and set it on a rack over a
rimmed baking sheet or other tray. Place the wrapped
roast on the bottom shelf of the refrigerator (which is
the coldest spot in your refrigerator). Refrigerate for
7 to 10 days (the longer the beef ages, the tastier it
gets). After the first day, carefully unwrap and then
rewrap with the same cheesecloth to keep the cloth
fibers from sticking to the meat.
When ready to roast,
unwrap the meat and, with a sharp knife, shave off and
discard the hard, dried outer layer of the meat. Shave
away any dried areas of fat, too, but leave behind as
much of the good fat as possible.
NOTE: There can be much waste as the dried and sometimes
moldy meat needs to be trimmed away before cooking and
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