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Boneless Prime Rib Roast with Au Jus

An exquisite dish featuring tender, juicy boneless prime rib paired with a flavorful au jus, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the seasoning
  • 3 tbsp brown sugar Adds a touch of sweetness.
  • 1 tbsp smoked paprika Offers a deep, smoky aroma.
  • 2 tsp kosher salt Essential for flavor.
  • 1 tsp onion powder Infuses the roast with aroma.
  • 1 tsp sweet paprika Provides color and subtle sweetness.
  • 1 tsp cumin Adds warmth and earthiness.
  • 1/2 tsp garlic powder Classic flavor that complements beef.
  • 1/2 tsp chili powder Introduces spice and depth.
For the roast
  • 4 lb Boneless Prime Rib The star ingredient.
  • 1 cup water Maintains moisture during roasting.
  • 1 cup Beef stock Creates the base for au jus.
For finishing
  • 1/4 cup Unsalted butter Helps create a crispy crust.
  • 1 tbsp Worcestershire sauce Enhances umami in au jus.

Method
 

Preparation
  1. Combine all spices in a small bowl to create the seasoning blend.
  2. Preheat your oven to 450°F.
  3. Pat the prime rib dry with paper towels and rub softened butter all over.
  4. Sprinkle the seasoning mix over the roast and rub it in well.
  5. Place the roast on a rack in a roasting pan and add water to the pan.
Cooking
  1. Roast at 450°F for 15 minutes.
  2. Lower the temperature to 325°F and cook for an additional 45 minutes to 1 hour, until a thermometer reads 135°F for medium-rare.
  3. Remove from oven and tent with foil. Let rest for 20 minutes.
Making Au Jus
  1. Use the drippings from the roasting pan on the stovetop with beef stock, heating for 2 minutes.
  2. Strain the drippings to remove fat.
  3. Simmer the strained liquid with Worcestershire sauce until reduced by half.
Serving
  1. Slice the prime rib into half-inch thick pieces and serve with au jus.

Notes

Do not skip resting the meat; it ensures juiciness. Use a meat thermometer for accuracy and consider searing the roast for a richer crust.