How to Make Prime Rib with Rich Steakhouse Au Jus

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more affordable but less tender.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness and acidity of wine.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Homemade broth can be more economical and healthier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Start with a 3 bone prime rib from Creekstone Farms.

Season the prime rib with a water binder, then apply a brisket rub made of salt, black pepper, garlic, and celery seed, pressing it in.

Heat the Yoder Smokers Ys 640s pellet grill to 450°F (232°C) with the diffuser door out for direct heat.

In a hot skillet, add a couple tablespoons of beef tallow for searing the prime rib.

Sear the presentation side of the prime rib first until a nice crust forms, then sear the bottom and ends.

Transfer the seared prime rib to a roasting rack.

In the skillet, add ½ cup of red wine to deglaze the pan, allowing it to burn off.

Add 2 cups of beef stock to the pan, and about 1 tablespoon of Worcestershire sauce to build the flavor base for the au jus.

Place the roasting rack with the prime rib over the sauce in the pan to catch drippings.

Prepare horseradish butter by mixing 1 stick of butter, 1 tablespoon of horseradish, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of finely grated garlic.

Slather the horseradish butter all over the prime rib.

Cook the prime rib indirectly until it reaches an internal temperature of 125-130°F (52-54°C).

Remove the prime rib from the grill and let it rest for 20 minutes to redistribute juices.

Remove the bones from the prime rib and slice it thinly.

Serve the sliced prime rib with the warm au jus.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens