Slow-Roasted Prime Rib with Au Jus

Ingredients:

• 1 (5–6 lb) prime rib roast
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp salt
• 1 tbsp cracked black pepper
• 1 tbsp onion powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Au Jus:

• 2 cups beef broth
• 1/2 cup red wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tbsp butter

Instructions:

1. Prep: Let prime rib sit at room temp for 2 hours.
2. Season: Mix olive oil, garlic, and all dry seasonings. Rub over the roast generously.
3. Roast: Preheat oven to 500°F (260°C) and roast for 15 minutes to sear.
4. Slow cook: Reduce oven to 325°F (165°C) and continue roasting about 15–20 minutes per pound, or until internal temp reaches:

• 125°F (rare)
• 135°F (medium-rare)
• 145°F (medium)

1. Rest: Transfer roast to a cutting board, cover with foil, and rest 30 minutes.
2. Make the Au Jus:

• Pour drippings into a pan.
• Add beef broth, wine, and Worcestershire sauce.
• Simmer for 10 minutes, then whisk in butter for a glossy finish.

Serve: Slice and drizzle with warm au jus for that steakhouse flavor perfection 🥩✨