Roast Prime Rib Au Jus

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga


  • 1 three-rib prime roast, trimmed and tied (ask butcher to do)
  • 4 cloves garlic, minced
  • 1/2 cup (120 mL) fresh thyme leaves finely chopped
  • 1/4 cup (60 mL) olive oil
  • pepper and salt
  • 4 cups (950 mL) beef stock [look for allergen-free brand]
  • 2 cups (475 mL) red wine [if you prefer not to use wine, replace with same amount of allergen-free beef stock]
  • 2 shallots, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves

Recipe Tips

This is Chef Simon’s preferred method for cooking a medium-rare prime rib roast. For a 2-rib roast, cook at 500° F for 30 minutes; for a 4-5 rib roast, cook at same temperature for one hour. For any size roast, follow with the 2 hours in closed oven with temperature off. (No peeking!)


  1. Heat oven to 500° F. Meanwhile bring the roast to room temperature.
  2. In a small bowl, combine garlic, thyme, oil, pepper and salt. Rub mixture over the roast, coating well.
  3. Place beef, fat side up, into roasting pan. Cook for 45 minutes at 500° F.
  4. Turn oven off, do not open oven door for two hours* (This maintains a steady, decreasing temperature, so the roast will be cooked.)
  5. Meanwhile, combine remaining ingredients into a medium saucepan.
  6. Boil until reduced to 2 cups. Remove bay leaves and serve this “jus” over sliced roast beef.

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