Garlic Studded Prime Rib with Wine and Rosemary Au Jus

Yield: 8 servings

Garlic Studded Prime Rib with Wine and Rosemary Au Jus


For the Prime Rib
  • 6 lb. standing rib roast, fat cap removed and discarded, and bones removed and set aside for au jus
  • 6 whole peeled garlic cloves, but in quarters
For the Au Jus
  • beef bones from roast
  • 2 cups water
  • 2 cups beef stock
  • 1 cup red wine
  • 1 medium onion, sliced
  • 2 carrots, peeled and cut into 1” pieces
  • celery stalk with leaves on
  • 2 button mushrooms
  • 2 sprigs rosemary
  • 6 sprigs thyme
  • 1 teaspoon Worcestershire
  • 1 teaspoons coconut aminos
  • 1 teaspoons salt, plus more to taste


For the Prime Rib
  1. Remove fat cap and discard. Remove bones and set aside. Season liberally with salt, pepper, and Montreal steak seasoning.
  2. Use knife to cut hole through beef, then stuff with garlic pieces. Use bakers twine to secure the beef in a uniform shape.
  3. Heat oven to 225. Place beef on wire rack with roasting pan beneath. Bake until internal temperature reaches 110-115 for medium rare. Let rest for 15 minutes under a foil tent; the meat will continue to cook to 125 F. During this time, heat grill to extra high heat to sear on all sides, or bring oven to a broil and broil for 60-90 seconds on each side.
For the Au Jus
  1. Put all ingredients in medium pot. Bring to a boil, then reduce to a simmer, leaving it uncovered. Let reduce for 3 hours. It should reduce significantly. Strain out all solids and discard. Serve with beef.
Created using The Recipes Generator
Dinner, BeefKarissa Long