Beef/ Dinner for Two/ Low Carb

Best Standing Prime Rib Roast with Au Jus Recipe

Two Prime Rib Roast steaks with a side of horseradish

This slow roasted Standing Prime Rib Roast is easy to prepare! This impressive cut of beef is melt in your mouth tender and juicy served with homemade Au Jus for dipping.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Scroll to the bottom for a full recipe card.

Roasting at a low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but the result will be well-done on the outside of the roast with a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare.

How to cook a Standing Prime Rib Roast:

For the Prime Rib:

For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature.

Preheat the oven to 200 degrees F (93.33 C).

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Using kitchen twine, tie the roast parallel to the rib bones at each end and between each pair of ribs. Click for kitchen twine.

a raw standing rib roast tied with kitchen twine

Heat a large skillet on the stove until hot over medium heat. Add the cooking oil.

Place the roast in the skillet and sear for three minutes on each side.

a standing rib roast searing in a frying pan

Remove from heat and season heavily with salt and pepper.

Place on a wire rack that fits inside your roasting pan.

Insert the probe of your digital meat thermometer into the roast so that the probe is approximately in the middle of the roast and not touching a bone. Click for a meat thermometer.

a standing rib roast on a roasting rack with a meat thermometer inserted

Set the meat thermometer for 145 degrees F for a medium-rare roast. Any higher and it’s overdone.  You might as well be serving a cheaper piece of beef.

Position the roasting pan on an oven rack in the lowest position of the oven.

When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least 20 minutes.

For the Au Jus:

Over low heat, deglaze the roasting pan by pouring in 1/2 cup beef broth and bring to a boil, scraping the bottom of the pan to get the bits.

Season the Au Jus with salt and pepper and carefully pour it into small serving bowls or a gravy boat.

To slice the roast, first cut the rib bones out, if desired, and then lie the roast on the cut side to carve large slices off the roast.

Serve the prime rib slices with the Au Jus for dipping.

Best Standing Prime Rib Roast with Au Jus

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Yield: 4 servings

Standing Prime Rib Roast

Standing Prime Rib Roast

This slow roasted Standing Prime Rib Roast is EASY to prepare! This impressive cut of beef is melt in your mouth tender and juicy served with homemade Au Jus for dipping.

Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Rest Time- Divided 50 minutes
Total Time 4 hours 10 minutes

Ingredients

For the Standing Prime Rib Roast:

  • 3 - 5 lb loin standing rib roast, thawed (mine 3.6 lbs approx 2 hour and 45 min)
  • Salt to taste
  • Pepper to taste
  • 1/2 Tablespoon cooking oil

For the Au Jus:

  • Rib roast drippings
  • ½ cup beef broth
  • Salt to taste
  • Pepper to taste

Instructions

For the Prime Rib:

  1. For the best result let the standing rib roast sit on the counter for 30 minutes up to 2 hours to come to room temperature.
  2. Preheat the oven to 200 degrees F (93.33 C).
  3. Using kitchen twine, tie the roast parallel to the rib bones at each end and between each pair of ribs. Click for kitchen twine.
  4. Heat a large skillet on the stove until hot over medium heat. Add the cooking oil.
  5. Place the roast in the skillet and sear for three minutes on each side.
  6. Remove from heat and season heavily with salt and pepper.
  7. Place on a wire rack that fits inside your roasting pan.
  8. Insert the probe of your digital meat thermometer into the roast so that the probe is approximately in the middle of the roast and not touching a bone. Click for a meat thermometer.
  9. Set the meat thermometer for 145 degrees F for a medium-rare roast. Any higher and it's overdone. You might as well be serving a cheaper piece of beef.
  10. Position the roasting pan on an oven rack in the lowest position of the oven.
  11. When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least 20 minutes.

For the Au Jus:

  1. Over low heat, deglaze the roasting pan by pouring in 1/2 cup beef broth and bring to a boil, scraping the bottom of the pan to get the bits.
  2. Season the au jus with salt and pepper and carefully pour it into small serving bowls or a gravy boat.
  3. To slice the roast, first cut the rib bones out, if desired, and then lie the roast on the cut side to carve large slices off the roast.
  4. Serve the prime rib slices with the au jus for dipping.

Notes

  • Roasting at a low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but the result will be well-done on the outside of the roast with a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1749 Total Fat: 146g Saturated Fat: 60g Trans Fat: 0g Unsaturated Fat: 69g Cholesterol: 382mg Sodium: 686mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 101g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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