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Roast Prime Rib of Beef, Au Jus inspired by Anthony's Pier 4
Inspired by Anthony's Pier 4
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Roast Prime Rib of Beef, Au Jus

Main Course
This classic preparation showcases prime beef with a simple seasoning approach that enhances its natural flavor. The roasting technique produces a flavorful crust while maintaining a perfect internal temperature. Accompanied by rich natural jus, this centerpiece dish exemplifies traditional American steakhouse cooking at its finest.
Prep Time 20 mins
Cook Time 180 mins
Inactive Time 60 mins
Total Time 260 mins
Servings 6

Ingredients

  • 6 lbs Standing prime rib roast (3-bone rib roast, preferably USDA Prime)
  • 2 tbsp Kosher salt
  • 1 tbsp Black pepper (Freshly ground)
  • 4 cloves Garlic (Minced)
  • 2 tbsp Fresh rosemary (Finely chopped)
  • 2 tbsp Fresh thyme (Finely chopped)
  • 2 tbsp Olive oil
  • 2 cups Beef stock (Low-sodium)
  • 1/2 cup Red wine (Dry, such as Cabernet Sauvignon)
  • 1 tsp Worcestershire sauce
  • 2 tbsp Unsalted butter (Cold, cut into small pieces)
  • 1/4 cup Horseradish (Prepared, for serving)

Tools You'll Need

  • Roasting pan with rack
  • Instant-read meat thermometer
  • Small mixing bowl
  • Aluminum foil
  • Carving knife and fork
  • Fine-mesh strainer
  • Saucepan for jus

Chef's Tip

For the most accurate results, use a digital meat thermometer inserted into the center of the roast. The temperature will continue to rise 5-10°F while resting, so remove the roast from the oven when it's 5°F below your desired final temperature.

Instructions

  1. Remove roast from refrigerator 1 hour before cooking to bring to room temperature.
  2. Preheat oven to 500°F with rack in lower third position.
  3. In a small bowl, combine salt, pepper, garlic, rosemary, thyme, and olive oil to create a paste.
  4. Pat roast dry with paper towels. If roast is tied, leave string in place. Rub herb paste all over the meat and bones.
  5. Place roast bone-side down in a large roasting pan with a rack.
  6. Roast at 500°F for 15 minutes, then reduce temperature to 325°F without opening the oven door.
  7. Continue roasting until an instant-read thermometer inserted into thickest part reads 120°F for rare, 130°F for medium-rare, or 140°F for medium, about 15-17 minutes per pound after the initial high-heat roasting.
  8. Transfer roast to a cutting board, tent loosely with foil, and let rest for 20-30 minutes.
  9. While roast rests, make au jus: Pour off excess fat from roasting pan, leaving brown bits. Place pan over two burners on medium heat.
  10. Add wine and simmer, scraping up brown bits with wooden spoon. Add beef stock and Worcestershire sauce, bring to a boil, then reduce to simmer for 10 minutes.
  11. Strain jus into a saucepan and keep warm. Just before serving, whisk in cold butter pieces until melted.
  12. Slice meat across the grain to desired thickness, removing bones if still attached.

Plating

Arrange 1-2 slices of prime rib on warmed dinner plates. Ladle a small amount of au jus onto the plate, not directly over the meat. Serve with a dollop of horseradish cream on the side, a Pier 4 baked potato, and seasonal vegetables.

Storage & Reheating

Leftover prime rib can be refrigerated in an airtight container for up to 3 days. To reheat, wrap slices in foil and warm in a 300°F oven until just heated through, about 15 minutes. Au jus can be refrigerated separately for up to 3 days and reheated gently on the stovetop.

About This Recipe

This prime rib was a signature offering at Anthony's Pier 4, where diners could select their preferred doneness. The simple, classic preparation lets the quality of the meat shine through, while the rich au jus enhances its natural flavors. Though the restaurant was known for seafood, this dish represented their commitment to providing exceptional land options as well.

How did it turn out?

We'd love to hear about your experience making this recipe!