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    Home » Recipes » Boneless Prime Rib with Au Jus

    By Amy · Published: Dec 18, 2018 · Updated: Jul 25, 2019 · This post may contain affiliate links. Please read my disclosure policy 19 Comments

    Boneless Prime Rib with Au Jus

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    Christmas just wouldn’t be complete without this Boneless Prime Rib with Au Jus… it’s always the star of our holiday table!  An emoji of a decorated Christmas tree.

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    A sliced boneless prime rib on a white serving platter garnished with fresh rosemary and cranberries.

    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.

    A boneless prime rib on a white serving platter with rosemary sprigs and cranberries.

    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.

    A prime rib on a platter beside a bowl of mashed potatoes and a gravy boat of au jus.

    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

    A slice of prime rib on a white plate with mashed potatoes, asparagus and au jus.

    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

    Overhead closeup of a partially carved prime rib roast on a white serving platter.

    I hope you and your family enjoy this prime rib as much as we have over the years.  A love face emoji - A smiling yellow face with heart eyes.

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    A sliced boneless prime rib on a white serving platter garnished with fresh rosemary and cranberries.

    Boneless Prime Rib with Au Jus


    ★★★★★

    5 from 5 reviews

    • Author: Amy @ The Blond Cook
    • Total Time: 5 hours 24 minutes
    • Yield: 6-8 servings
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    Ingredients

     For the prime rib:

    • 1 (6 pound) boneless prime rib roast
    • 1/3 cup soy sauce
    • 1/3 cup Worcestershire sauce
    • 3/4 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1–1/2 tablespoons browning sauce
    • 1–3/4 cups water
    • 2 teaspoons kosher salt
    • 1 tablespoon freshly ground black pepper
    • 2 tablespoons olive oil

    For the au jus:

    • 1/3 cup marinade and drippings mixture from roasting pan
    • 1 tablespoon + 2 teaspoons all-purpose flour
    • 2 cups beef broth

    Instructions

    For the prime rib:

    1. Place prime rib (fat side up) on a rack in a roasting pan.
    2. Whisk together soy sauce, Worcestershire sauce, garlic powder, onion powder, browning sauce and water in a medium bowl.
    3. Using a meat injector, inject approximately 3/4 cup of the marinade evenly throughout roast.
    4. Pour remaining marinade in bottom of roasting pan.
    5. Combine salt and pepper in a small bowl.  Rub the roast evenly with olive oil, then with salt and pepper mixture.
    6. Allow roast to come to room temperature by letting it sit 2 hours.
    7. After 1-1/2 hours have passed, preheat your oven to 450 degrees F (oven should be preheated by the time the roast has reached room temperature).  The oven rack should be on 2nd tier from the bottom and top rack should be placed with enough room for roasting pan to fit in oven, or remove top rack before preheating.
    8. Bake for 30 minutes.  Remove roast from oven and reduce temperature to 200 degrees F.  I open my oven door about 6 inches for approximately 6-7 minutes which reduces my temperature to 200 degrees F (ovens may vary).
    9. Return roast to oven and bake 24.5 minutes per pound (2 hours and 27 minutes for a 6 pound roast), or until internal temperature reaches 125-130 degrees F for medium rare (in the thickest part of roast with an instant read thermometer).
    10. Place roast on a cutting board or serving platter and loosely cover with foil.  Allow to rest for 20 minutes.  Prepare the au jus while roast is resting.

    For the au jus:

    1. Heat marinade and drippings mixture in a medium saucepan over medium high heat.
    2. Slowly add flour, while constantly whisking.  Mixture will become a paste-like consistency.
    3. Pour beef broth into pan and whisk to combine.  Increase heat to high and bring to a boil, whisking constantly.
    4. Boil until slightly thickened, whisking constantly (about 2-3 minutes).  Remove from heat.

    Notes

    • Inspired by Allrecipes
    • Cook time includes time it takes oven temperature to decrease to 200 degrees F and resting time.
    • Cooking times vary depending on how chilled roast is when going into oven and shape of roast.
    • Prep Time: 2 hours
    • Cook Time: 3 hours 24 minutes
    • Category: Main Course
    • Method: Roast
    • Cuisine: American

    Keywords: prime rib au jus, prime rib recipe, boneless rib roast

    Recipe revised 7/25/19

    Front view of a carved prime rib roast on a white platter with overlay text.

     

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
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    1. Scott says

      November 22, 2021 at 9:18 pm

      I make this every thanksgiving and Christmas. The marinade/injection is amazing. Best recipe ever and excited to make it in a couple days!

      Reply
    2. Carrie says

      January 01, 2021 at 2:39 pm

      This was my first time cooking a prime rib roast and it turned out perfectly! Thank you for such and easy to follow and delicious recipe!

      ★★★★★

      Reply
      • Nico B. says

        October 10, 2021 at 8:04 pm

        Tbis, indeed, is the best prime rib I’ve ever made. The marinade made all the difference. My husband is going to love it! Thanks for the recipe!!! 🙂

        ★★★★★

        Reply
    3. Pam says

      December 31, 2020 at 7:46 pm

      This was the best and easiest recipe I’ve ever tried. Thank you for sharing!

      Reply
    4. Craig says

      December 26, 2020 at 7:30 pm

      Can I use an electric turkey roaster for your boneless prim rib recipe?

      Reply
      • Amy says

        December 27, 2020 at 10:33 am

        Hi Craig, I’ve never tested this recipe using any type of roaster (only in the oven) so I can’t say. Let us know how it turns out if you try it!

        Reply
    5. Pat says

      December 26, 2020 at 6:26 pm

      I have made prime rib before. However I think your recipe seems to be a great one. I just do not know what a browning sauce is. Never mind I found it in an early question.

      Reply
      • David Carter says

        March 26, 2021 at 9:44 pm

        Try using Gravy Master!!! It is the only browning sauce I use (only when I don’t have the time to burn a slice of onion)

        Reply
    6. Lynn says

      December 26, 2020 at 12:57 pm

      Turned out perfectly! Thank you!!

      ★★★★★

      Reply
    7. Joseph says

      December 25, 2020 at 6:30 pm

      Today was the very first time I cooked a prime rib. I followed this recipe and oh my goodness it’s awesome. Thank you for sharing this.

      ★★★★★

      Reply
      • Amy says

        December 26, 2020 at 5:46 am

        Hi Joseph, thank you so much – I’m so happy hear you loved it… especially the first time making it! I hope you and your family had a great Christmas!

        Reply
    8. Beverly says

      December 13, 2020 at 2:44 pm

      Do I cook it covered or uncovered?

      Reply
      • Amy says

        December 14, 2020 at 11:14 am

        Hi Beverly, uncovered. I hope you enjoy it! 🙂

        Reply
    9. Kaylee says

      November 11, 2020 at 8:09 pm

      Made this tonight, and was amazing!! I added alittle bit extra an almost all the seasoning/liquids and it was so good! Juicy and flavorful! 10/10

      ★★★★★

      Reply
      • Amy says

        November 12, 2020 at 7:41 am

        Thank you so much, Kaylee – So happy to hear you enjoyed it!!

        Reply
    10. Julie says

      December 06, 2019 at 1:39 pm

      What is browning sauce

      Reply
      • Amy @ The Blond Cook says

        December 06, 2019 at 3:32 pm

        Hi Julie, here is a helpful article about browning sauce. Kitchen Bouquet is the brand that I normally use.

        Reply
    11. Amanda L Hatalski says

      April 20, 2019 at 9:16 pm

      I follow these instructions every Christmas and Easter. Perfect every time. Thanks A

      Reply
      • Amy @ The Blond Cook says

        April 21, 2019 at 7:13 am

        Thanks so much, Amanda… wishing you and your family a Happy Easter! 🙂

        Reply

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