Christmas just wouldn’t be complete without this Boneless Prime Rib with Au Jus… it’s always the star of our holiday table!
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Roasting a prime rib can be
a little a LOT intimidating. It’s a pricey cut of meat (but soooo worth it) and the biggest mistake is overcooking it beyond medium rare. The method I’m sharing results in a perfectly medium rare prime rib with a crispy, deep brown crust.
My mom has always roasted a prime rib for our annual gathering every Christmas Eve and my recipe is based off of hers that she adapted from Allrecipes. I’ve made a few changes to it over the years to put my own twist on it (but I still love Mama’s!).
This method uses a flavorful marinade that is injected into the roast, which brings out the flavor in the meat without being overpowering. The drippings and marinade mixture help to make an incredible au jus that is prepared during the resting time of the roast.
3 important rules when roasting a prime rib:
- Allow to reach room temperature before roasting
- Use a digital instant read thermometer – a leave-in thermometer is best for ensuring 100% temperature accuracy
- Allow to rest after cooking
I always use a boneless prime rib because it’s easier (for me) to calculate how many pounds I’m going to need for my guests. A good rule of thumb is 3/4 pound per person. I’d rather have too much than not enough, so I personally calculate 1 pound per person. I mostly always have leftovers, but am content in knowing there will be enough for everyone (and who doesn’t love leftover prime rib?!).
This method starts at a high temperature to brown the crust, then the heat is reduced to retain juiciness. Since the roast will be removed at low temperature of 200 degrees F, you’ll need to remove it only 5 degrees before your desired temperature. For medium rare you will need to remove the prime rib at a temperature of 125-130 degrees F.
Allow to rest for 20 minutes loosely covered with foil on a cutting board or serving platter while preparing the au jus.
Prime Rib Temperatures:
- Rare: 120-125 degrees F
- Medium Rare: 130-135 degrees F
- Medium: 135-140 degrees F
- Well Done: 145+ degrees F
I hope you and your family enjoy this prime rib as much as we have over the years.Print
Recipe revised 7/25/19