Prime Rib Roast with Red Wine Au Jus
recipe

Prime Rib Roast with Red Wine Au Jus

5.0

This Prime Rib Roast with Red Wine Au Jus may sound like it’s complicated but making it couldn’t be simpler. After all, easy entertaining is the ultimate goal. Even when you love cooking, wouldn’t you rather spend time hanging with your guests? Cook your next Prime Rib Roast in The Big Easy® for a juicy, tender rib roast that’s almost too easy. And...

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Ingredients

Serves 10-12
For the Prime Rib
1
(6-8 pound) bone-in prime rib roast
1 1/2
sticks unsalted butter, softened
1
garlic clove, minced
1/2
shallot, minced
1 1/2
tablespoons coarse sea salt
1
tablespoon fresh chopped parsley
1/2
tablespoon red pepper flakes
1/2
tablespoon Dijon mustard
2
teaspoons black pepper
For the Red Wine Au Jus
2
tablespoons unsalted butter
1/2
cup beef drippings
1 1/2
tablespoons all-purpose flour
1 3/4
cups beef broth
1/3
cup red wine
1/4
teaspoon black pepper

Directions

Prep: 5 Minutes, Cook: 1-2 Hours
1

Power up The Big Easy® Oil-Less Turkey Fryer.

Hot Tip: The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.
2

In a medium-size bowl, whisk together butter, garlic, shallot, black pepper, salt, parsley, red pepper flakes and Dijon mustard.

3

Spread an even layer of seasoned butter on all sides of the prime rib roast.

4

Place roast in the roaster basket and lower the basket into the cooking chamber. Insert a meat thermometer into the thickest part of the meat so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.

Hot Tip: To minimize sticking, coat the wire frame of the cooking basket with oil before inserting your prime rib roast.
5

Cook until the internal temperature reaches 110 to 115°F (10-15 degrees under your desired doneness), about 1 to 2 hours. Cook time varies based on weather conditions and the size of your roast.

Hot Tip: Cover the fryer with the wire mesh lid during the last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.
6

Lift the roaster basket out of the chamber and set it on a shallow sheet pan, leaving the meat thermometer in place. Allow the roast to rest for 10 to 15 minutes. Then, remove it from the basket.

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.  
7

Remove grease tray liner and keep beef drippings for the au jus.

8

In a medium saucepan, whisk butter, drippings and flour together to make a roux. Add beef broth, red wine and pepper. Boil for 10 minutes, stirring constantly.

9

Slice roast between bones and serve with red wine au jus.

Hot Tip: Call The Big Easy Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
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