Roast Prime Rib of Beef, au Jus

JWU College of Culinary Arts

Minimum internal temperature 145°F

10 servings

Serving Size
4 to 6 ounces (115 to 170 grams)

Recipe ID

US standard
Beef rib eye, trimmed, boneless
5 pounds
2.3 kilograms
As needed
As needed
Black pepper
As needed
As needed
Garlic cloves, peeled, mashed
4 to 6 each
4 to 6 each
Mirepoix, cut macédoine
1 pound
454 grams
Brown beef stock
1 quart (32 ounces)
948 milliliters
Meat glaze
4 ounces
118 milliliters
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 300°F (149°C).
  3. Rub the seasonings onto the beef evenly.
  4. Place the beef in a roasting pan on the bed of mirepoix, place in the oven.
  5. Roast the beef to the desired degree of doneness (145°F/63°C), testing for internal temperature with an accurate thermometer.
  6. When done, remove the roast from the oven, remove from the roasting pan, and let rest before carving to allow for carry over cooking.
  7. Place roasting pan on stove on medium heat. Add beef stock and meat glaze to de-glaze the pan for the au jus. Simmer the jus, adjust the seasonings, strain into a bain-marie, and hold for service.
  8. Carve the beef to order, serving with a generous ladle of au jus.