Prime Rib Roast with Cabernet Au Jus

Published on September 10, 2013 | In American | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 240 Minutes
- Difficulty Level

I’m a carnivore and it’s no secret. Prime rib has always been my favorite cut of beef and if you like a hearty cut of beef that has long lasting flavor you will love my prime rib roast with Cabernet ah jus. In my family we celebrated Christmas Eve (because my mothers birthday was Christmas Eve) at a restaurant that was famous for their succulent prime rib, which had this amazing crustation on the outside.

A key to making a great prime rib roast is not only a quality cut of beef but also searing it to lock in the juices then roasting it low and slow until it is done to your liking. Rare is 125 degrees, medium rare is 130-135 degrees, medium, 135-140 degrees, medium well 140-150 degrees and well done is 160 degrees. Just always remember beef will continue to cook once you remove it from the oven. For this reason it is best to remove your beef 5-10 degrees less than your desired eating temperature. For best results, steak and any kind of beef is best when it is removed and undisturbed for 10-12 minutes to rest then sliced.

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Recipe Rating

(6 Rating)

Ingredients

1 bone-in prime rib roast (4 ribs) about 8 lbs
2 1/4 cups water
1 cup Cabernet
Sea salt
Coarse fresh ground pepper
2 beef bouillon cubes
onion powder
Ground dried garlic
2 garlic cloves minced
3 tablespoons grape seed oil or canola oil
Tuscan bread sliced 3/4 inch think and lightly toasted

Instructions

1. Pat prime rib with paper towel and score prime rib with 1/2 inch slits to insert minced garlic, about 12-15 various locations
2. Using your hands massage entire prime rib with oil
3. Sprinkle generously with sea salt, garlic powder and onion powder
4. Crumble 2-beef bouillon cubes into powder massaging into entire prime rib
5. Grind coarse pepper onto prime rib, wrap entire roast with plastic wrap and refrigerate 12-24 hours
6. Remove prime rib from refrigerator 60-minutes prior to roasting allowing to come to room temperature
7. Preheat oven to 550 with rack as high as possible giving about 4 inches of space between coils and top of prime rib
8. Place in oven on a roasting rack fat side up adding 1 1/4 cup water and roast for 12-16 minutes or until prime rib has a nice brown crust formed
9. Reduce heat to 200 degrees and roast until center reaches 116 degrees
10. Remove prime rib from oven and turn oven to broil for 3-minutes to get good and hot
11. Add prime rib back in oven and broil for 3-minutes to obtain a deeper outer crust
12. Remove from oven, transfer to cutting board, cover loosely with foil allowing to rest for 15-minutes before carving as prime rib will continue to cook until internal temperature reaches 125-130 degrees for rare to medium rare
13. Meanwhile, place roasting pan with drippings over medium high heat
14. Add 1 cup water, 1 cup Cabernet and reduce by 1/3 and transfer to a gravy bowl
15. Slice prime rib to your desired thickness placing on top of a piece of Tuscan bread
16. Pour 1/4 cup of au jus over meat and serve

Servings : 6
Ready in : 280
Course : Entrée
Recipe Type : Beef
Ingredient : Beef

Instructions

1. Pat prime rib with paper towel and score prime rib with 1/2 inch slits to insert minced garlic, about 12-15 various locations
2. Using your hands massage entire prime rib with oil
3. Sprinkle generously with sea salt, garlic powder and onion powder
4. Crumble 2-beef bouillon cubes into powder massaging into entire prime rib
5. Grind coarse pepper onto prime rib, wrap entire roast with plastic wrap and refrigerate 12-24 hours
6. Remove prime rib from refrigerator 60-minutes prior to roasting allowing to come to room temperature
7. Preheat oven to 550 with rack as high as possible giving about 4 inches of space between coils and top of prime rib
8. Place in oven on a roasting rack fat side up adding 1 1/4 cup water and roast for 12-16 minutes or until prime rib has a nice brown crust formed
9. Reduce heat to 200 degrees and roast until center reaches 116 degrees
10. Remove prime rib from oven and turn oven to broil for 3-minutes to get good and hot
11. Add prime rib back in oven and broil for 3-minutes to obtain a deeper outer crust
12. Remove from oven, transfer to cutting board, cover loosely with foil allowing to rest for 15-minutes before carving as prime rib will continue to cook until internal temperature reaches 125-130 degrees for rare to medium rare
13. Meanwhile, place roasting pan with drippings over medium high heat
14. Add 1 cup water, 1 cup Cabernet and reduce by 1/3 and transfer to a gravy bowl
15. Slice prime rib to your desired thickness placing on top of a piece of Tuscan bread
16. Pour 1/4 cup of au jus over meat and serve

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...