Boneless Prime Rib Recipe with Au Jus

Boneless Prime Rib with Au Jus

  • Author: Amy @ The Blond Cook
  • Prep Time: 2 hours
  • Cook Time: 2 hours 43 minutes
  • Total Time: 4 hours 43 minutes
  • Yield: 6-8 servings 1x
  • Category: Main Course
  • Method: Roast
  • Cuisine: American
  • Scale


 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
  • 11/2 tablespoons browning sauce
  • 13/4 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


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 1 hour.  Remove roast from oven and reduce temperature to 250 degrees F.  I open my oven door about 6 inches for approximately 4 minutes which reduces my temperature to 250 degrees F (ovens may vary).
  9. Return roast to oven and bake 14 minutes per pound (84 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 15 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.


  • Inspired by Allrecipes
  • Cook time includes time it takes oven temperature to decrease to 250 degrees F and resting time.
  • Cooking times vary depending on how chilled roast is when going into oven and shape of roast.