rib roast au jus recipe

Written ByJenny Smyth Posted on
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The Best rib roast au jus recipe

I’m so excited to share with you my favorite rib roast au jus recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The rich, tender flavor of the beef paired with the savory au jus is just irresistible.

My family loves when I serve this for special occasions, but it’s also a great option for a weeknight dinner. Not only is it delicious, but it’s also incredibly easy to make. The key to a perfect rib roast is to cook it low and slow, allowing the meat to become so tender it just falls apart.

I’ve tried many different methods over the years, but this one remains my go-to. It’s perfect for feeding a crowd, and the leftovers are just as tasty as the original meal. Plus, it’s relatively healthy compared to other comfort foods out there, which makes me feel good about serving it to my family.

I’ve experimented with various seasonings and spices, but the classic combination of thyme and rosemary is my top choice. There’s something special about breaking into that perfectly browned crust and watching the juices flow out – it’s truly magical. I’ve served this at holidays, birthdays, and even just a regular Tuesday night, and every time it gets rave reviews.

My kids love helping me prepare the meal, from seasoning the meat to stirring the au jus on the stovetop. And when we sit down together as a family to enjoy this amazing dish, I know we’re all in for a treat.

Classic Rib Roast Au Jus

4.8 from 1571 votes

A succulent bone-in rib roast, slow-roasted to a perfect medium-rare and served with a rich, savory au jus. This impressive centerpiece is surprisingly simple to prepare, relying on high heat for a crust and gentle roasting for a tender interior.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Rib Roast

1 (4-5 pound) bone-in ribeye roast, trimmed
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For the Au Jus

1 cup beef broth, low sodium
1/4 cup dry red wine (optional)
1 tablespoon unsalted butter
1 shallot, finely diced
1 sprig fresh rosemary
Salt and pepper to taste

👨‍🍳Directions

1Remove the rib roast from the refrigerator 1 hour before cooking to bring it to room temperature.
2Pat the roast completely dry with paper towels to ensure a good sear.
3Preheat the oven to 450°F.
4In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried thyme.
5Rub the entire surface of the roast with olive oil, then coat evenly with the seasoning mixture.
6Place the roast bone-side down on a rack in a roasting pan.
7Roast at 450°F for 15 minutes to create a browned crust.
8Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour 45 minutes to 2 hours 15 minutes.
9Check the temperature with an instant-read thermometer inserted into the thickest part of the meat without touching bone.
10Remove the roast from the oven and transfer it to a cutting board.
11Tent loosely with aluminum foil and let it rest for 20 minutes.
12The temperature will rise to about 130°F during resting.
13While the roast rests, prepare the au jus.
14Pour off all but 2 tablespoons of fat from the roasting pan, leaving the browned bits.
15Place the pan over medium-high heat on the stovetop.
16Add the diced shallot and cook for 1 minute until fragrant.
17Pour in the beef broth and red wine, scraping up the browned bits with a wooden spoon.
18Add the rosemary sprig and bring to a simmer.
19Simmer the au jus for 5 minutes until slightly reduced and flavorful.
20Remove the rosemary sprig, then whisk in the butter until melted.
21Season with salt and pepper to taste.
22Strain through a fine-mesh sieve if desired for a clear jus.
23Carve the rested rib roast by slicing between the bones to separate them, then slice the meat against the grain into 1/2-inch thick pieces.
24Serve immediately with the warm au jus on the side.

🔧Equipment

Roasting pan with rack
Instant-read thermometer
Small saucepan
Chef’s knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 140mg🧂Sodium: 800mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 50g

📝Notes

For a medium roast, cook to an internal temperature of 135°F before resting. Letting the roast rest is essential for juicy meat. The au jus can be made ahead and reheated gently.

Watch Video Of How Classic Rib Roast Au Jus Works

This rib roast au jus recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need something hearty for yourself.

One thing that makes this recipe so versatile is its ease of storage and reheating – simply wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Rib Roast Au Jus

Q: What cut of beef is best for rib roast?

The best cut of beef for rib roast is typically a boneless or bone-in prime rib roast with a lot of marbling – that’s where you see those lovely white streaks throughout the meat.

Q: How do I cook the perfect au jus?

To get that rich, savory flavor in your au jus, you’ll want to use beef broth or stock as your base and then add some red wine (optional), browned bits from cooking your roast (deglazing), and some aromatics like onion and carrot.

Q: What temperature should I cook my rib roast at?

A good rule of thumb is to cook your rib roast at 325°F (160°C) for about 15 minutes per pound.

Q: Can I make this recipe ahead of time?

You can definitely prep your ingredients ahead of time – chop those onions and carrots early in the day if you want.

Q: How long does it take to reheat leftover rib roast?

Reheating leftover rib roast is easy – just place it in an oven-safe container at 275°F (135°C) until warmed through.

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