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Slow Roasted Prime Rib with Jus

Alright, friends, if you’ve ever dreamed of the perfect prime rib that’s tender, juicy, and bursting with flavor, this recipe is your new best friend. Slow roasting this beauty low and slow makes all the difference — it’s like magic in the oven that turns a big chunk of beef into a melt-in-your-mouth masterpiece. Plus, the rich, savory jus ties everything together so beautifully you’ll want to dunk every bite. Trust me, once you try slow roasting prime rib this way, you’ll never go back to those quick, super-hot roasts again. Ready to impress your family or dinner guests with a centerpiece that looks and tastes like it’s from a fancy restaurant? Let’s get cooking!

Quick Facts

Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Total Time: 3 hours

Ingredients

For the Main Dish:

1 (4-5 lb) prime rib roast, bone-in
3 tbsp olive oil
4 cloves garlic, minced
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
2 tsp fresh thyme leaves (or 1 tsp dried)

For the Jus:

1 cup beef broth
½ cup dry red wine (optional but recommended)
1 tbsp butter
1 tbsp all-purpose flour
Pan drippings from the roast
Salt and pepper to taste

How I Make It

Step 1:

Start by bringing your prime rib to room temperature — this usually takes about an hour. While it’s resting, mix together olive oil, minced garlic, salt, pepper, rosemary, and thyme to create a fragrant rub. Pat the roast dry with paper towels, then coat it evenly with the herb mixture, working it into every nook and cranny.

Step 2:

Preheat your oven to a low 275°F — this slow, gentle roast will keep the meat unbelievably tender. Place the prime rib on a rack in a roasting pan, fat side up, so the juices drip down and baste the meat as it cooks.

Step 3:

Roast uncovered for about 2.5 to 3 hours, until an instant-read thermometer inserted in the thickest part reads 125°F for medium-rare (adjust time if you prefer it more or less done). This slow roasting helps develop a beautiful crust and a rosy, juicy interior.

Step 4:

Once it hits your target temperature, remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for at least 20 minutes. This resting period is key to locking in all those gorgeous juices.

Step 5:

While the meat is resting, pour the pan drippings into a skillet over medium heat. Add the butter and flour, whisking constantly to make a roux. Slowly add in the beef broth and red wine, scraping up any browned bits. Simmer until slightly thickened into a rich jus, then season with salt and pepper.

Step 6:

Slice your prime rib into thick, juicy slices and serve with the warm jus on the side for dipping. That crust you worked for? You’ll want to savor every bite.

Variations & Tips

For extra flavor, rub in a teaspoon of Dijon mustard with the herbs.
If you prefer a crustier exterior, sear the roast in a hot skillet for 2 minutes per side before roasting.
Use fresh herbs when possible — they add a brighter, fresher flavor than dried.
Swap red wine in the jus for balsamic vinegar for a tangy twist.
For a crowd, double the sauce ingredients to ensure everyone gets plenty of jus.

How I Like to Serve It

This slow roasted prime rib makes the perfect holiday or Sunday dinner centerpiece. I love pairing it with creamy mashed potatoes, roasted root veggies, and a bright, fresh green salad to balance out the richness. And don’t forget crusty bread — you’ll want something to sop up all that luscious jus!

Notes

Leftovers keep well for 3 days in the fridge and reheat gently to avoid drying out.
If you can’t find prime rib, a standing rib roast works just as well.

Closing: This slow roasted prime rib with jus is a fail-safe recipe that turns any meal into a special occasion, and honestly, it tastes like a dream every single time.

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