recipe

Prime Rib Roast with Red Wine Au Jus

5.0

Ingredients

For the Prime Rib
6-8
pounds bone-in prime rib
1 1/2
sticks unsalted butter, softened
1
garlic clove, minced
1/2
shallot, minced
1
tablespoon fresh parsley, chopped
1/2
tablespoon red pepper flakes
1 1/2
tablespoons coarse sea salt
2
teaspoons black pepper
1/2
tablespoon dijon mustard
For the Red Wine Au Jus
2
tablespoons unsalted butter
1/2
cup beef drippings
1 1/2
tablespoons all-purpose flour
1/3
cup red wine
1 3/4
cup beef broth
1/4
teaspoon black pepper

Directions

1
2

Whisk softened butter with garlic, shallots, parsley, red pepper flakes, coarse sea salt, black pepper and dijon mustard.

3

Brush prime rib on all sides with seasoned butter to form an even layer.

4

Place roast into The Big Easy and cook 1 to 2 hours, or until an internal temperature reaches desired doneness: 125°F for medium-rare, 135°F for medium, 145°F for medium-well and 155°F for well-done

5

Remove roast from The Big Easy fryer and let rest for 20 minutes. Keep beef drippings for the Au Jus.

6

In a pre-heated saucepan, whisk butter and flour together to make a roux. Add all remaining ingredients and boil for 10 minutes.

7

Slice roast between bones and serve with Red Wine Au Jus.

Hot Tip: For smaller portions: first remove bones from prime rib, then slice roast into desired thickness. 
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