Slow-Roasted Prime Rib with Natural Jus

18 January, 2022

            Slow-Roasted Prime Rib with Natural Jus

Prep Time: 30 minutes

Cook: 3 hours

Ready In: 4 hours

(Serves 8-10)


Ingredients For Prime Rib

  • ½ cup Dijon mustard
  • ¼ cup Worcestershire sauce
  • 2 Tbsp. chopped garlic
  • ½ of a boneless Nolan Ryan Beef prime rib (an average prime rib weighs 14-16 pounds; buy a whole prime rib if cooking for a large crowd and double this recipe)
  • ½ cup Nolan Ryan Steak Seasoning


For The Jus:

  • ¼ cup vegetable oil
  • 2 celery ribs, cut into chunks
  • 1 medium carrot, peeled and cut into chunks
  • 1 medium yellow onion, peeled and quartered
  • 4 cups water
  • 1 bay leaf
  • 1 Tbsp. beef base



  1. Preheat the oven to 300˚F.
  2. In a small bowl, combine the Dijon mustard, Worcestershire sauce and chopped garlic.
  3. Place the prime rib in a large roasting pan and rub the beef with the mustard sauce. Season the meat with the steak seasoning.
  4. Roast the prime rib for 2 ½ hours. Increase the oven temperature to 400°F and cook until the internal temperature of the beef reaches 115°F (medium-rare) to 120°F (medium), about 30 minutes more.
  5. Transfer the beef to a cutting board, upside-down so the juices flow back in and let it rest for 15 minutes while you make the jus.
  6. In the same roasting pan, heat the vegetable oil over medium- high heat. Sauté the celery, carrot and onion until the vegetables are caramelized.
  7. Add the water and bring to a boil. Add the bay leaf, reduce the heat, and let simmer for 15 minutes. Stir in the beef base. Strain the jus through a fine-mesh sieve into a gravy boat.
  8. Flip the prime rib over again and slice it across the grain. Transfer the slices to a platter and drizzle with a little jus, passing the remainder separately.