Indulge in a culinary masterpiece with our Prime Rib with Mushroom Au Jus recipe. This tender and flavorful roast is expertly seasoned and slow-cooked to perfection, ensuring every bite is juicy and rich. The accompanying mushroom au jus adds a savory depth, enhancing the overall dining experience. Perfect for special occasions or family gatherings, this recipe is easy to follow and guarantees impressive results. Discover tips for achieving the ideal doneness and serving suggestions that will delight your guests. Elevate your next dinner with this classic dish that’s sure to impress.
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Prime Rib with Mushroom
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Discover the ultimate Prime Rib with Mushroom Au Jus recipe, perfect for special occasions or family gatherings. This tender, juicy roast is seasoned and slow-cooked to perfection, while the rich mushroom au jus adds a savory depth to each bite. With easy-to-follow instructions and tips for achieving ideal doneness, this dish guarantees impressive results that will delight your guests. Elevate your next dinner with this classic, mouthwatering recipe.
Equipment
Roasting Pan: For cooking the prime rib in the oven.
Meat Thermometer: To check internal temperature for perfect doneness.
Cutting Board: For resting and slicing the prime rib.
Chef’s Knife: For carving the roast.
Skillet or Saucepan: For preparing the mushroom au jus.
Whisk: For stirring the au jus and incorporating ingredients.
Basting Brush: For applying any seasonings or fats to the prime rib.
Aluminum Foil: To tent the roast while it rests.
Tongs: For handling the roast safely.
Serving Platter: For presenting the sliced prime rib.
Ingredients
8 -10 lb. prime rib roast 3.5 – 4.5 kg
3 garlic cloves , crushed 3
Mushroom Au Jus:
1 1/2 oz. pkg. onion soup mix 40 g
10 oz. can beef consomme 284 mL
10 oz. can sliced mushrooms, undrained 284 mL
2 cups water 500 mL
Instructions
1
Bring roast to room temperature before proceeding and preheat the oven to 425°F (220°C).
2
Place the roast, fat side up, in a large heavy roasting pan. Rub crushed garlic all over the top and sides.
3
Sprinkle the roast liberally with at least 2 tbsp. (30 mL) of DLS. The top of the roast should be well covered.
4
Roast, UNCOVERED, for 15 minutes at 425°F (220°C). Reduce the temperature to 325°F (160°C) and continue to roast 20 minutes per pound for rare, 25 minutes per pound for medium and 30 minutes per pound for well.
5
Remove the roast from the roaster and let it rest for 10 minutes before carving. While it is resting, prepare the Mushroom Au Jus, below.
6
TO MAKE THE Mushrooms Au JuS
Skim the grease from the roasting pan as best you can. It doesn’t hurt to leave some behind.
7
To the roaster add the onion soup mix, beef consomme, mushrooms with liquid and the water. Simmer on low while you carve the roast.