A simple standing rib roast cooked uncovered at 275°F until the center reaches 124°F, then rested and served with a thin au jus made from the pan drippings and chicken stock.
Bone-In Standing Rib Roast with Au Jus
A simple standing rib roast cooked uncovered at 275°F until the center reaches 124°F, then rested and served with a thin au jus made from the pan drippings and chicken stock.
Ingredients
Equipment
Method
Roast
- Preheat the oven to 275°F. Set a rack in a roasting pan.
- Pat the roast dry. Season all over with salt, black pepper, garlic powder, and rosemary or thyme if using. If the roast was salted overnight, do not add much more salt.
- Place the roast bone side down on the rack. Insert a probe thermometer into the center, making sure the probe is not touching bone.
- Roast uncovered until the center reaches 124°F for a medium-rare to medium result after carryover cooking.
- Remove the roast from the oven and rest it uncovered on the rack for 20 to 25 minutes.
- Transfer the roast to a cutting board for carving. If needed, cut the meat away from the rib bones first, then slice across the roast.
Au Jus
- Spoon most of the fat off the drippings, leaving about 1 to 2 teaspoons for flavor.
- Pour 1/2 cup chicken stock into the hot roasting pan and scrape up the browned bits.
- Transfer that liquid to a saucepan. Add the mostly defatted drippings, the remaining 3/4 to 1 cup chicken stock, and Worcestershire if using.
- Bring to a gentle simmer and cook for 5 to 8 minutes.
- Taste and adjust with salt and black pepper as needed. Strain if desired.