Black Pepper Crusted Prime Rib With Au Jus

Total Time
3hrs 5mins
Prep 20 mins
Cook 2 hrs 45 mins

This is the most delicious, tender prime rib I have ever eaten. The garlic butter paste helps to hold in the juices. The au jus keeps it wonderfully moist on your plate and is so easy to prepare.

Ingredients Nutrition

  • 8 lbs standing rib roast, top fat trimmed
  • vegetable oil
  • 12 cup butter, at room temperature
  • 1 tablespoon McCormick's Montreal Brand steak seasoning
  • 3 cloves garlic
  • Au Jus

  • 2 tablespoons butter
  • 2 shallots, chopped fine
  • 2 tablespoons flour
  • 4 (10 3/4 ounce) cans beef consomme


  1. Place roast fat side up in roasting pan and brush exposed ends with vegetable oil.
  2. With food processor on, drop garlic cloves in until minced, then add steak seasoning and butter and process until combined well.
  3. Spread this mixture all over top of roast.
  4. Preheat oven to 350° and bake to medium rare or medium (will take about 2 hours and 45 minutes for medium rare).
  5. Remove roast from oven, cover loosely with foil and let rest for 30 minutes.
  6. To prepare au jus, melt butter in saucepan and saute shallots until soft.
  7. Add flour and whisk, then add consomme and simmer over low heat until ready to serve.
  8. Slice prime rib and serve the au jus in a separate bowl.
  9. Note: the au jus will not thicken, the flour just gives it a little body.


Most Helpful

Loved it! The only change I made was to use a sweet onion rather than shallots. The prime rib was perfectly done. Thanks for posting Marie! Please see my rating system.

puppitypup August 27, 2008

We did a 7 lb prime rib roast and cooked for 2 hours. We did not make the au jus.

karen in tbay April 16, 2007

Because I was really pressed for time, I tried another method for cooking the roast that was a good bit quicker. However, I used this 'topping' and au jus recipe. Sensational! I honestly couldn't taste much difference in the meat itself, but the butter, garlic and Montreal Seasoning made for some totally awesome pan juices! We combined them with the au jus ingredients. It was probably the best gravy I've ever tasted, much less made!! Thanks for sharing this superb recipe, Marie!

highcotton December 26, 2005

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