Prime Rib Roast with Red Wine Au Jus – a delicious recipe with Kosher salt, ground black pepper, butter, beef stock, red wine, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 450 degrees F.
2
Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes.
3
Turn down the oven temperature to 350 degrees F. and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours.
4
Transfer the meat to a platter and tent with foil to keep warm.
5
Place the roasting pan on top of the stove.
6
Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan.
7
Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes.
8
Whisk in the rosemary and season with salt and pepper.
9
Slice the meat between the bones into individual steaks and serve each with the red wine au jus.
219
kcal
Calories
23
g
Fat
3
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: One 6- to 7-pound bone-in prime rib roast, Kosher salt, Coarsely ground black pepper, 1 stick (8 tablespoons) unsalted butter, and more.
Yes, Prime Rib Roast with Red Wine Au Jus falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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