Slow Roasted Prime Rib with Au Jus & Horseradish
Melt-in-your-mouth prime rib with a slow-roasted crust, served with a rich au jus and fresh horseradish.
Servings: 10 people
Calories: 903kcal
Equipment
- 1 Roasting Pan with rack
- tongs
- 1 Skillet if searing on the stovetop
- baking sheet with aluminum foil
- 1 large heavy bottom pot for au jus
- strainer
- Bowl
Ingredients
Prime Rib
- 8-10 lb ribeye roast
- kosher salt ½ teaspoon per pound
- black pepper to taste
- avocado oil for searing
Au Jus
- 4 beef bones
- 4 short ribs
- 4 oz tomato paste
- 1 tbsp olive oil
- 2 shallots sliced
- 1 large onion sliced
- 1 ½ tbsp white miso paste
- 2 tbsp soy sauce
- 1 ½ cup red wine
- 1 bunch parsley whole
- 2 tbsp peppercorns
- 1 garlic head whole
- 2 celery ribs
- 1 large carrot
- 8 cups water + more as needed
Creamy Horseradish
- ¾ cup sour cream
- 3 tbsp prepared horseradish
- ½ tsp worcestshire sauce
- ½ tsp red wine vinegar
- 3 tbsp mayo
Prepared Horseradish
- 1 horseradish root about 4-6 inches, grated
- 2 tbsp red wine vinegar
- 3-4 tbsp water
- ¼ tsp salt
Instructions
Salt Brine (day before):
- Liberally season the roast with kosher salt and black pepper, then refrigerate it uncovered for 12–24 hours. Before roasting, bring it to room temperature for 2–3 hours.8-10 lb ribeye roast, kosher salt, black pepper
Au Jus (start 3–4 hours before serving):
- Preheat your oven to 400°F. Rub the beef bones and short ribs with tomato paste and place them on a foil-lined baking sheet. Roast for 10–12 minutes.4 beef bones, 4 short ribs, 4 oz tomato paste
- Meanwhile, heat the oil in a large heavy-bottom pot. Add the sliced shallots and onions and let them slowly caramelize for about 45 minutes, stirring frequently.1 tbsp olive oil, 2 shallots, 1 large onion
- Once the onions and shallots are caramelized, add the roasted bones, short ribs, white miso paste, soy sauce, red wine, parsley, peppercorns, garlic head, celery ribs, carrot, and 8 cups of water. Let the mixture simmer gently for 2–4 hours, adding more water as needed to keep everything submerged. Strain and keep warm.4 beef bones, 4 short ribs, 1 ½ tbsp white miso paste, 2 tbsp soy sauce, 1 ½ cup red wine, 1 bunch parsley, 2 tbsp peppercorns, 1 garlic head, 2 celery ribs, 1 large carrot, 8 cups water
Creamy Horseradish
- Combine the ingredients. Store in an airtight container in the fridge. This can be made several days in advance.¾ cup sour cream, 3 tbsp prepared horseradish, ½ tsp worcestshire sauce, ½ tsp red wine vinegar, 3 tbsp mayo
Prepared Horseradish
- Combine the ingredients. Store in an airtight container in the fridge. This can be made several days in advance.1 horseradish root, 2 tbsp red wine vinegar, 3-4 tbsp water, ¼ tsp salt
Prime Rib – Regular Sear:
- Preheat your oven to 250°F and position a rack in the center. Heat a large pan over high for 2–3 minutes, then lower the heat to medium-high. Add avocado oil and sear the roast on all sides until well browned, about 10–15 minutes.avocado oil
- Transfer the roast to a roasting rack inside a roasting pan. Roast at 250°F for 24–26 minutes per pound, until the internal temperature reaches 130–135°F for perfect medium-rare (I pull mine at 120°F since it rises while resting). Let it rest for 30 minutes before slicing.
- Prime Rib – Reverse Sear:
- Preheat your oven to 250°F and position a rack in the center. Place the room-temperature roast on a roasting rack inside a roasting pan. Roast at 250°F for 24–26 minutes per pound, pulling it at 120°F for medium-rare. Let it rest for 30 minutes.
- After resting, you can either:– Increase the oven to 475–500°F and return the roast for 6–10 minutes until a golden crust forms, or– Sear it in a hot pan with avocado oil until browned on all sides (about 10–15 minutes).
Notes
For medium-rare (my recommended doneness), roast the prime rib at 250°F for 24–26 minutes per pound, then let it rest for 30 minutes. Because ovens vary, using a meat thermometer is essential for perfect results.
Doneness Guide:
- Rare: 120–125°F - bright red center fading to pink toward the edges
- Medium-rare: 130–135°F - warm pink center with a slightly red middle
- Medium: 135–140°F - evenly pink/mauve throughout
- Well-done: 145°F and above - little to no pink, mostly brown
Nutrition
Calories: 903kcal | Carbohydrates: 10g | Protein: 76g | Fat: 60g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 234mg | Sodium: 1015mg | Potassium: 1299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1855IU | Vitamin C: 13mg | Calcium: 85mg | Iron: 8mg