January 28, 2015

Slow-Roasted Prime Rib Au Jus

Recipe: Eric Vellend

For this roast, it’s worth splurging on dry aged beef for its deep, rich flavor. Demi-glace is reduced beef or veal stock, and can be found frozen at better butcher shops.



  • 1 3-bone center-cut prime rib roast, trimmed, tied (about 6 to 7 lb.)
  • Kosher salt and fresh pepper, to taste


  • 1 cup dry red wine
  • 2 cups demi-glace, thawed
  • 1 tsp whole black peppercorns
  • 1 large sprig thyme
  • Coarse sea salt and cracked pepper, for serving



Yield: Serves 8

  1. Pat beef dry with paper towel. Let sit at room temperature 2 hours.
  2. Preheat oven to 200 °F. (Important: Use an oven thermometer to gauge the temperature accurately and adjust accordingly.) Season beef aggressively with salt and pepper. Place fat-side-up on rack fitted inside roasting pan. Cook in lower third of oven until instant-read thermometer inserted in middle registers 120°F for medium-rare, 3 to 4 hours. Remove from oven. Rest 30 minutes.
  3. While beef is cooking, make jus. Bring wine to boil in saucepan over high heat. Reduce to simmer. Cook until reduced to 1/4 cup,
    keeping a close eye on it. Add demi-glace, peppercorns and thyme. Simmer 5 minutes. Strain into second saucepan. Season to taste.
  4. Raise oven heat to 500 °F. Cook beef until brown and crisp, 8 to 10 minutes. Remove from oven. Cut off bones and cut into individual ribs. Slice meat. Reheat jus and transfer to gravy boat. Serve beef with jus, sea salt and cracked pepper.

Donna Griffith


House & Home November 2013