Don't be intimidated by a bone-in prime rib roast or wonder how to make au jus! This easy, perfect-for-winter recipe will teach you how to do both with results that are both impressive and incredibly flavorful.


 6 lb. Bone-In Prime Rib Roast

• 1/2 cup Private Reserve Rub
• 3 Tbsp. olive oil
• 1-1/2 cups red wine
• 3 cups low-sodium beef broth
• 1-inch chopped vegetables: 5 carrots, 5 celery stalks & 1 medium onion
• Finely chopped herbs: 1-1/2 tsp. fresh thyme & 1 1/2 tsp. fresh rosemary

 Thaw roast completely in the refrigerator before cooking.

1. Preheat oven to 250°F. Remove roast from packaging and pat dry with clean paper towels.
2. Coat outside of roast with olive oil and liberally season with Omaha Steaks Private Reserve Rub.
3. Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous
4. coating.
5. Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
6. Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
7. After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
8. Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
9. Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
10. Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.
11. Slice roast as desired and serve with the au jus.

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