How to make Prime Rib With Au Jus Recipe and Horseradish Sauce?

This quick prime rib with au jus and a creamy horseradish sauce is ideal for the holidays or Christmas.

This recipe is incredibly simple (really!) and yields a delicious medium-rare, tender roast that everyone will enjoy.

Why Is This Recipe So Delicious?

• This show-stopping main meal takes only 5 minutes to prepare!
• The rich au jus and creamy horseradish sauce are the perfect complements.
• It’s ideal for feeding a large group, and the leftovers are fantastic in sandwiches!
• You don’t need to plan hours ahead of time because it’s that simple!

How to Prepare Prime Rib With Au Jus

1. To make the horseradish sauce, just combine all of the ingredients in a mixing bowl and chill for at least an hour, preferably longer.
2. Preheat the oven to 450°F and season the prime rib on all sides with salt and freshly cracked black pepper. Spread softened butter on top.
3. Place the prime rib in the oven in a roasting pan. Reduce the heat to 325o F after 15 minutes. Insert a meat thermometer into the roast’s middle and cook until the internal temperature reaches 113-115 degrees F for very medium-rare. Don’t worry, the prime rib will keep cooking even after you remove it from the oven.
4. Baste the prime rib with the fat that has dripped into the pan every 30 minutes, and when the roast has reached the correct temperature, remove it to a chopping board. Allow resting for 20 minutes while preparing the au jus.
5. Place the roasting pan over medium-low heat on the stove. Reduce by roughly a quarter by adding Worcestershire sauce and red wine. Simmer until the beef broth has slightly reduced to the desired consistency. Skim the extra fat floating on top of the roasting pan by tilting it.
6. Carve your prime rib and serve it with plenty of au jus and a creamy horseradish sauce.

How long should I cook a medium-rare prime rib?

Thanks to the use of a meat thermometer, this quick prime rib dish is extremely soft and medium-rare. It goes like this: put it in the oven at one temperature, turn it down, and take it out when the thermometer beeps.

Isn’t that as straightforward as it gets? Before refining this easy prime rib recipe, I tried a few other methods, and I can guarantee you that this is the most tender and all-around greatest prime rib I’ve ever had at home. Or perhaps… anywhere? Quite a claim!

So pay attention to the thermometer rather than the time it takes to cook this prime rib! Cook the prime rib for 15 minutes at 450°F before lowering the heat to 325°F.

For extremely medium-rare, cook it until the internal temperature reaches 113-115o F.

When you remove the roast from the oven and set it aside for 20 minutes while you make the au jus, the roast will continue to cook. Ready-to-serve roasted prime rib

Prime Rib with Au Jus Sauce

The au jus to accompany this simple prime rib recipe is just as simple: combine a few ingredients, simmer for a few minutes, and voila: a rich and fragrant au jus to serve alongside your roast.

A good au jus is something I could drink, and this au jus recipe is very simple, quick, and flavorful.

You may be used to buying au jus in a small bottle from the shop, but it’s so much nicer produced at home.

How Do You Make Homemade Au Jus?

This au jus recipe is much simpler than creating a small packet. After removing the prime rib from the pan, add Worcestershire sauce and red wine and reduce by about 1/4.

Continue to cook until the beef broth has reduced to the desired consistency. Carefully tilt the roasting pan and scrape off any extra fat floating on top with a spoon. Carve the roast and serve it with the au jus!

Sauce with horseradish

This homemade horseradish sauce is far superior to store-bought versions and comes together in no time.

I chilled the sauce for a few hours and it was delicious, but 24 hours later? It was on another level.

I recommend chilling the sauce for at least 1 hour before serving, but if you can’t wait that long, chill it for at least 1 hour. When you try the thing, you’ll understand!

Chef’s Advice

• Make the horseradish the night before if possible for the best flavor.
• Use a meat thermometer for the best results.
• For a delicious roast, baste the prime rib every 30 minutes throughout cooking.
• Allow 20 minutes for the prime rib to cook before dishing.

Prime Rib With Au Jus

Easy prime rib recipe with au jus and creamy horseradish sauce that turns out medium-rare.

Ingredients

Easy Prime Rib

• 1 prime standing rib roast
• ¼ cup unsalted butter
• sea salt
• freshly cracked black pepper
• 2-3 cloves garlic minced, optional
• 1 tablespoon fresh rosemary minced, optional

Au Jus

• 1 tablespoon Worcestershire sauce
• ½ cup red wine
• 1 ½ cups beef broth

Perfect Creamy Horseradish Sauce

• 1 8-ounce container sour cream
• ½ cup mayonnaise
• 1 tablespoon finely chopped green onion
• 3 teaspoon prepared horseradish
• 1 tablespoon chopped fresh dill
• 2 teaspoon Dijon-style mustard
• 2 teaspoon white wine vinegar
• ¼ teaspoon sea salt

Instructions

1. Make the horseradish sauce ahead of time by mixing all of the ingredients together and chilling for at least one hour, ideally overnight.
2. It is not necessary to bring the roast to room temperature. Preheat the oven to 450 degrees Fahrenheit. Season generously with salt and freshly cracked black pepper on all sides. If using the garlic-rosemary crust, combine softened butter or ghee, minced garlic, and rosemary in a small bowl, then press evenly over the roast. If you don’t want to use a crust, simply spread softened butter over the roast.
3. Place in a roasting pan and bake for 30 minutes. Reduce heat to 325o F after 15 minutes of cooking. Cook until the internal temperature of the roast reaches 113-115o F for very medium-rare. After removing the roast from the oven, it will continue to cook. Use a cooking brush to baste the roast every 30 minutes with the fat that has dripped into the pan. Remove the roast from the oven when it reaches the proper temperature, carefully transfer it to a chopping board, and set aside for 20 minutes while you make the au jus.
4. Place the roasting pan over medium-low heat on the stove. Reduce by about 1/4 by adding Worcestershire sauce and red wine. Continue to cook until the beef broth has reduced to the desired consistency. Carefully tilt the roasting pan and scrape off any extra fat floating on top with a spoon. Carve the roast and serve it with a horseradish sauce and au jus.

Nutrition Information

Serving: 1serving, Calories: 906kcal, Carbohydrates: 2g, Protein: 32g, Fat: 83g, Saturated Fat: 34g, Cholesterol: 174mg, Sodium: 534mg, Potassium: 621mg, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 1.7mg, Calcium: 66mg, Iron: 3.7mg, Net Carbs: 2g