How to make Prime Rib Roast au Jus

Prime Rib Roast au Jus


Indulge in the flavors of a Creekstone Farms 3-bone Prime Rib Roast, prepared with Bear & Burton's W Sauce. The roast is generously slathered with The W Sauce and adorned with the bold notes of Cattleman’s Grill Lone Star Brisket Rub. Searing to perfection in Cornhusker Kitchen Beef Tallow, the roast is then pampered with a rich butter baste, featuring a blend of unsalted butter, horseradish, garlic, and more W Sauce! Roasted directly over the flame on the Yoder Smokers YS640s Pellet Grill to an internal temperature of 130ºF ensures a melt-in-your-mouth experience. The finishing touch is an exquisite au jus crafted from a marriage of beef stock, red wine, and Bear & Burton’s W Sauce. Rested to let the juices redisperse, this prime rib is served with a side of the flavorful skillet sauce, inviting you to savor each sumptuous bite.



Comments (7)

  • Comment Author: Kevin K

    Thanks for the timing feedback. I did it exactly as Chef Tom did on the video using the same ingredients purchased from ATBBQ. I did have a 7Lb roast and it was SPOT ON. Initially I was skeptical about the timing as my roast started out at 69 degrees, and temp was not increasing very quickly. I was sure it was going to take at least an hour longer than expected. But at about 98 degrees it began to gain ground and it timed at 2.5 hours to 130 degrees….. perfect! I did rotate it end to end on the wire rack at about the 2 hr mark. Fantastic recipe and another cook from Chef Tom that is awesome! Thanks guys!

  • Comment Author: Admin

    Jed Moore: The Prisoner. It’s a Napa red blend that has always been my go-to bottle. Papillon from Orin Swift is another, but only for special occasions. You can’t go wrong with either.

  • Comment Author: Jed Moore

    Hi. Any suggestions on the wine?

  • Comment Author: Admin

    Jimmy: You will cook at 450 degrees the entire way through.
    Kevin K: About 2 – 2.5 hours roasting. You are correct on the setup. Yes, you can spin it about an hour into the cook to help cook evenly.

  • Comment Author: Kevin K

    After searing, about how long did it take for your 7lb roast get to @ 130? Trying to figure out when to get it on the Yoder for a 5pm dinner time. It is my understanding that you did leave the diffuser door plate out, and did close the lid for cook. Did you rotate the roast at all during cook?

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