A Very Special, But Oh So Simple Meal – Prime Rib Au Jus


A Very Simple, But Oh So Special Meal - Prime Rib With Au Jus || Worthing CourtPin

There have been many times in my married life, that my sweetie and I have opted to enjoy a date night at home as opposed to going out on a special occasion.  Early on, it was usually because of a lack of a babysitter or lack of money that kept us at home.  

How to make prime rib roast with au jus. You will be amazed at just how easy it is to prepare this very special dish! || Worthing CourtPin

But, over the years, I actually began to prefer staying at home instead of putting up with crowded, intimate-less restaurants on special days such as Valentine’s Day.  I still want a special meal on those occasions though – I just don’t want to put a ton of effort into it or spend a lot of time in the kitchen. 

A meal featuring prime rib au jus hits all the marks.  It’s a very special dish, but my friends, it’s sooo easy to prepare with very little effort and without spending much of the evening in the kitchen.  I use this recipe from Nancy Fuller of Farmhouse Rules on the Food Network and I was amazed at how easy it was the first time that I made it.



Easy Prime Rib Au Jus

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An elegant, savory and delicious prime rib that is easy to prepare and makes any meal a special one.
Author Worthing Court Blog


  • One 6 - 7 lb. bone in prime rib roast
  • Kosher Salt
  • Coarsely ground black pepper
  • 1 stick unsalted butter
  • 4 cups beef stock
  • 2 cups red wine
  • 1 sprig fresh rosemary with leaves removed from stem and chopped



  • Preheat oven to 450 degrees F.
  • Season the roast liberally with salt and pepper.
  • Set the roast on a rack inside a roasting pan and roast for 30 minutes. Do not cover the roast.
  • Turn the oven temperature down to 350 degrees F and continue roasting until an instant thermometer inserted into the thickest part of the meat registers 130 degrees F, for medium rare, about 1 1/2 hours.
  • Transfer the meat to a platter and tent with tin foil to keep warm.
  • Do not slice the roast at this point. Allow the roast to rest for at least 10 minutes.


  • Place the roasting pan across two burners on the stove and turn them to high.
  • Add the entire stick of butter to the pan and use a wooden spoon to scrape the bottom of the pan to loosen the cooked-on bits.
  • Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes.
  • Whisk in the rosemary and season with salt and pepper.


  • Slice the meat between the bones, into individual steaks and serve each steak with the red wine au jus.


Preheat oven to 300 degrees F.
Place desired amount of prime rib into a pan, add a few tablespoons of beef broth and cover tightly with tin foil.
Heat until the meat reaches 160 degrees, when measured with an instant thermometer.
Adapted from Nancy Fuller of Farmhouse Rules on the Food Network

DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.
Tried this recipe?Mention @worthingcourtblog or tag #worthingcourtblog!

Don’t be like me – I was intimidated for several years by the idea of preparing something that I thought of as being so “fancy”.  I encourage you to give this a fabulous dish a try, my friends!  

A Very Simple, But Oh So Special Meal - Prime Rib With Au Jus || Worthing CourtPin




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  1. Looks amazing! Thx for sharing!

  2. Sounds super easy!!! But, I’m a terrible “meater,” in that I don’t like a lot of red in my meat. I know! Chefs cringe when I order steaks and such! How long do you think I can continue cooking without TOTALLY ruining the meat to remove most of the red???

    1. Hi Lauren. If you want the entire roast to be well done, I would cook the roast until the internal temperature reaches 145 – 150 degrees. Remove the roast from the oven, tent it with tin foil and allow it to rest for about 20 – 30 minutes. It will continue to “cook” while it is resting, but removing it from the oven a little early will help to hold more of the juices inside the roast. You could also cook the roast as described in the recipe, but then microwave the piece that you are going to eat until it reaches your desired level of done-ness, but you make sacrifice some of the tenderness of the prime rib.

  3. Anne Marie says:

    Wow this is delicious looking!!

    1. This looks yummy, I will give it a try.

  4. This sounds like a recipe that my husband would enjoy. I will pin this and give it a try. Thanks.

  5. Christy C says:

    It looks delicious!

  6. Mary Geldreich says:

    I’ve been craving prime rib but was afraid to spend the money on something I had no confidence in cooking. However, this looks incredibly easy and delicious. Just in time for Valentine’s day.

  7. sharon yanaitis says:

    oh, I am drooling….thanks for sharing!

  8. Yum! Looks delicious and so easy. Definitely a recipe I’ll be trying.

  9. Kelly Middleton says:

    Can’t wait to try it!

  10. Great idea for Valentine’s Day dinner!! Thanks!!!

  11. Linda Huth says:

    Yummy!! Can not go wrong with one of Nancy’s recipes.

  12. mattsgramma says:

    I like mine more well done than my hubby. What do you suggest?

    1. I think you could do one of two things: 1) remove the roast from the oven when the internal temperature reaches 130 degrees F and cut the amount of medium rare roast that you want off of each end, for your husband. Then return the roast to the oven and continue cooking until the internal temperature reaches no higher than 150 degrees F (that would be well done) OR 2) cook the entire roast per the instructions in the recipe, then microwave your portion until it reaches the desired level of done-ness. Be sure to add several tablespoons of beef stock if you try this method to help keep the meat moist.

  13. Looks wonderful! Especially interested in the au jus. I made a prime rib for Christmas…my oven was a mess afterwards. It was delicious…my au jus failed. So, I’m curious….was your oven a mess afterwards too? Thanks! 😉

    1. Hi Donnamae. Yeah – there’s no getting around the bits of splatter in the oven. Thank goodness for the self clean cycle! 😀

  14. Carol Elkins says:

    I have never made Prime Rib at home! Thanks for sharing your recipe.

  15. This looks AMAZING! My husband would probably die if I made this for him! lol

  16. Mildred Hoppe says:

    Sounds easy and delicious

  17. I have made prime rib once, and my oven was a mess for sure! How do you keep it from ruining a clean oven??

    1. Hi Tina. Since the roast is cooked uncovered, I don’t think there’s any way to avoid splatter. As I mentioned in a comment to someone else, thank goodness for the self clean cycle! 😀 If my oven didn’t have that, I’d probably wait until it was about time for me to clean the oven anyway.

  18. I appreciate your encouragement! I’m going to give it a try! Thanks!