Paleo Prime Rib Au Jus Recipe
Have you ever found yourself patiently waiting in a long line at a buffet waiting for your turn to get a slice of fresh prime rib and a ramekin of au jus for dipping? It was likely the highlight of your dinner plate, with all other meats paling (literally) in comparison.
As with most anything, I prefer to DIY everything I can. Not only is it satisfying to be able to successfully make something that you would otherwise have to buy at the store, but you have more control over what your family is using and consuming. And generally speaking, it’s almost always cheaper as well.
Another benefit is that there’s no wait to get what you need (or in the case of prime rib, what you want). Can you even imagine prime rib on demand?! No lines, no expensive restaurant, no tipping the server (though I imagine a kiss for the home chef wouldn’t be a bad idea), just delicious prime rib any day of the week in the comfort of your own home.
Our household is divided on whether our meals should be spicy, so we compromise and I make non-spicy food and the spicy eaters add hot sauce. The mustard rub for this prime rib has optional spiciness added (via crushed red pepper flakes) so add them at your own risk (or add more if you like it hot).
Best Prime Rib Recipe Ever
This method of cooking a prime rib will give you perfectly cooked meat. Don’t be worried if you see smoke coming out of the oven at first, or hear sizzling, crackling sounds. And when you finally get to peek into the oven and see some black charring on the outside (as shown in the photo above), don’t think that all is lost. You’re cooking a big chunk of beef at 500°F, it’s bound to get a little toasty in there. The meat will still be perfectly cooked and those charred bits can be discarded.
Let It Rest
Cutting into a prime rib for the first slice is a little like Christmas, seeing that perfectly cooked medium-rare meat, swirled with melt-in-your-mouth fat that is just loaded with flavor. Just be sure that you give the prime rib a chance to rest after you take it out of the oven. If you cut into it right away, you’ll release all those juices that make the meat so tender and flavorful. While the meat is resting, that’s the perfect time to make the au jus.
We like to serve our prime rib au jus with a side of green veggies (typically Crispy Bacon Broccoli) or a salad, some mashed potatoes, and Yorkshire Puddings (recipe coming soon). It has the feel and flavors of a 5-star restaurant, but littered with kids and dishes that you have to clean afterward…
How to Cook Prime Rib
Information listed in recipe details below (as well).
- Remove the ribeye from the refrigerator and let it rest at room temperature for 4 hours. Don’t skip this step. Cooking meat at such a high temperature straight out of the fridge will result in tougher meat.
- Preheat oven to 500°F.
- Combine all the ‘Prime Rib Rub’ ingredients in a bowl. Coat all sides of the ribeye with the rub mixture. Place the ribeye, fat side up, in a roasting pan (or on a rack set in a rimmed baking pan/sheet).
- Cook in the preheated oven for 5 minutes per pound (so a 5 pound ribeye would cook for 25 minutes).
- Turn off the oven and leave the door closed (seriously, no peeking!!) for 2 hours. After the 2 hours is up, insert a thermometer in the center of the roast. It is done when it reads 135°F – 140°F. If it’s not quite there, turn the oven on to 375°F and cook until it reaches the desired temperature.