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Medium rare prime rib sliced on a board with au jus in a cup

Easy Prime Rib Recipe (with Au Jus and Creamy Horseradish Sauce)

mylifeinbalancegroup.com/easy-prime-rib-recipe-au-jus-paleo-whole30/
An easy prime rib recipe that comes out perfectly medium rare, with au jus and creamy horseradish sauce.
Prep 20 minutes
Cook 1 hour 30 minutes
Rest 20 minutes
Total 2 hours 10 minutes
Recipe Makes (Approximate): 8 servings

Ingredients

For the Horseradish Sauce

  • 1 8-ounce container full-fat sour cream
  • ½ cup full-fat mayonnaise
  • 1 tablespoon finely chopped green onion
  • 3 teaspoon prepared horseradish
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons Dijon-style mustard
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon sea salt (more or less to taste)

For the Prime Rib

  • 1 4-pound prime rib
  • sea salt (to taste)
  • freshly cracked black pepper (to taste)
  • ¼ cup unsalted butter (at room temperature)
  • 2-3 cloves garlic (minced; optional, for garlic-rosemary crust)
  • 1 tablespoon minced fresh rosemary (optional, for garlic-rosemary crust)

For the Jus

  • 4 tablespoons beef drippings (reserved from prime rib)
  • 4 tablespoons red wine (or low-sodium beef broth)
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • salt (to taste)
  • freshly cracked black pepper (to taste)

Instructions

For the Horseradish Sauce

  • Add 1 8-ounce container full-fat sour cream, ½ cup full-fat mayonnaise, 1 tablespoon finely chopped green onion, 3 teaspoon prepared horseradish, 1 tablespoon chopped fresh dill, 2 teaspoons Dijon-style mustard, 2 teaspoons white wine vinegar, and ¼ teaspoon sea salt to large mixing bowl.
  • Use large silicone spatula to mix all ingredients together until fully incorporated.
  • Cover bowl with lid or plastic wrap and place bowl in refrigerator. Chill horseradish sauce at least 1 hour, but preferably overnight.

For the Prime Rib

  • Preheat oven to 450° Fahrenheit. Place 1 4-pound prime rib on cutting board. Note: prime rib does not need to come to room temperature first.
  • Liberally season all sides of prime rib with sea salt, then season all sides with generous amount of freshly cracked black pepper.
  • If Using Rosemary-Garlic Crust: Add ¼ cup unsalted butter, 2-3 cloves garlic, and 1 tablespoon minced fresh rosemary to small bowl. Stir ingredients together with fork until well incorporated, then rub mixture onto prime rib, coating all sides of prime rib evenly.
  • If NOT Using Rosemary-Garlic Crust: Rub ¼ cup unsalted butter onto prime rib, coating all sides of prime rib evenly.
  • Place prime rib in large roasting pan, then place roasting pan in preheated oven. Roast prime rib 15 minutes at 450° Fahrenheit.
  • After 15 minutes, reduce oven temperature to 325° Fahrenheit. Insert oven-safe internal meat thermometer into center of prime rib.
  • Roast prime rib until internal temperature reaches 113° to 115° Fahrenheit. Important: Baste prime rib every 30 minutes by using basting brush to brush fat drippings in pan onto prime rib, covering roast completely.
  • When internal temperature reaches 113° to 115° Fahrenheit, remove roasting pan from oven. Transfer prime rib to large cutting board and set aside. Allow prime rib to rest 20 minutes. While prime rib rests, prepare au jus.

For the Jus

  • Place medium saucepan on stovetop over high heat. When saucepan is warm, add 4 tablespoons beef drippings, 4 tablespoons red wine, 2 cups low-sodium beef broth, and 1 tablespoon Worcestershire sauce.
  • Whisk ingredients together until incorporated, then bring mixture to boil. Once mixture begins to boil, reduce heat under saucepan to medium-low. Simmer mixture 5 minutes.
  • After 5 minutes, taste mixture and add salt and freshly cracked black pepper to taste. When satisfied with flavor, transfer jus into serving container. Note: if your drippings contained any remnants from the beef, strain the jus through a fine mesh sieve first, so you're left with a smooth liquid.

To Serve

  • Once prime rib has rested 20 minutes, carefully carve roast into slices of desired size and thickness. Serve carved roast immediately with prepared jus and horseradish sauce.

Nutrition Information (Approximate)

Serving Size: 1 serving prime rib with au jus and horseradish sauceCalories: 951calProtein: 33gFat: 88gSaturated Fat: 37gTrans Fat: 0.5gCholesterol: 190mgSodium: 415mgPotassium: 588mgTotal Carbs: 4gFiber: 0.2gSugar: 1gNet Carbs: 4gVitamin A: 559IUVitamin C: 1mgCalcium: 58mgIron: 4mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/easy-prime-rib-recipe-au-jus-paleo-whole30/