Garlic Herb Prime Rib with Au Jus

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 23.

	this recipe	typical
fat	4%	1%
salt	1%	0%
aromatics	5%	1%
liquid	36%	0%
vegetables and beans	3%	0%

Where it stands out

• #21 of 23 for flavour depth

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3175 g	1 bone-in standing rib roast (6–8 pounds) (ribs removed and tied to the roast)
23 g	2 tablespoons kosher salt
114 g	1/2 cup unsalted butter (softened)
12 g	2 tablespoons finely-chopped fresh rosemary
6 g	1 tablespoon finely-chopped fresh thyme
9 g	3 large cloves garlic (very finely minced)
9 g	2 teaspoons Dijon mustard
5 g	2 teaspoons freshly-ground coarse black pepper
3 g	1 teaspoon onion powder
1 g	1/2 teaspoon smoked paprika
240 g	1 cup beef stock or water
150 g	1 medium yellow onion (peeled and quartered)
61 g	1 medium carrot (roughly chopped)
40 g	1 rib celery (roughly chopped)
10 g	3 –4 large garlic cloves (lightly smashed)
177 g	3/4 cup dry red wine (such as Cabernet Sauvignon or Chianti)
720 g	3 cups beef stock
1 g	1 sprig fresh thyme or 1 small sprig rosemary
1 g	1 bay leaf
	fine sea salt and freshly ground black pepper (to taste)
8 g	1 tablespoon cornstarch
15 g	1 tablespoon cold water

Method: 9 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Although this sounds really delicious, and I plan to use your recipe Wednesday, there is a repeated distraction. “au Jus” translates to “with juice or sauce.” Your title says “Prime Rib with with jus.” You make jus, not au jus. Picky? Maybe, but you are publis” — a cook

“I am making this recipe with a 4 bone 12 lb standing rib roast. How do I adjust the ingredients and cooking time. Thank you” — a cook