Prime Rib (Foolproof ) With Au Jus Gravy

READY IN: 1hr 35mins
Recipe by Shawn C

A Christmas dinner tradition in my family accompanied with twice baked potatoes, rolls, green beans, fruit and great desserts! And the left overs are even better. Find roasts on sale?--have butcher give you the twine and place the seasonings on the roast, tie and freeze. Will marinate itself while you thaw it.

Top Review by Shawn C

Oh and for a additional meal with the leftovers try it blackened style! Use paul prodome's blackend redfish magic, a cast iron skillet and a little butter and oh what a meal! served some leftover ajus and your in for a treat!

Ingredients Nutrition


  1. Have butcher cut ribs away from roast.
  2. Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt, pepper, marjoram, thyme and basil. Drizzle with Worcestershire.
  3. START IN EARLY AM (6 OR 7).
  4. Let rib roast stand for at least 2 hours until room temperature.
  5. Place meat in iron skillet, fat side up.
  6. Place in cold oven; turn on to 350° for one hour.
  7. Turn off oven.
  9. For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.
  10. Med Rare- 1 hour before serving turn on for 30 minutes, leave in oven for 30 minutes Well- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes Gravy: Remove meat from skillet.
  11. Put all gravy ingredients into skillet except cornstarch and water.
  12. Scrape bottom of skillet to remove bits from pan.
  13. When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.

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