Prime rib is an elegant and fancy main course that is often served around holidays like Christmas. The beef is traditionally cooked medium rare and served along with au jus, horseradish sauce and yorkshire pudding. While it's quite easy to order prime rib at your favorite upscale restaurant, this guide explains how to make prime rib au jus easily at home.

Before you begin cooking, you'll want to select and purchase a prime rib. Select the size depending on how many people you plan to feed, figuring about one rib per two people. A full roast is seven ribs, while smaller versions, going down to two or three ribs, can be purchased as well.http://www.lobels.com/recipe/ribroast101.htm#estimating

After you have your meat, it's important to bring it to room temperature before cooking. As prime rib is generally prepared medium rare, allowing it to come to room temperature will ensure it cooks evenly. Generally, prime rib will need to be cooked about 15 minutes per pound for medium rare, but it's highly recommended that a high-quality meat thermometer be used to judge doneness.http://whatscookingamerica.net/Beef/ClassicPrimeRib.htm

The au jus, or simple gravy, that accompanies the cooked beef, is prepared after the prime rib is roasted, using the drippings and other tasty bits that are left over in the roasting pan. Making the au jus is quick and easy to do, and can be completed while the roast cools.http://recipes.epicurean.com/recipe/1565/au-jus-%28-for-prime-rib%29.html

To prepare prime rib au jus easily at home, you'll need to gather all of your ingredients, cook the prime rib, then prepare the au jus and serve.

• 1. Rinse the roast in cold water and pat dry. Lightly cover and allow to sit until it reaches room temperature.
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• 2. Trim excess fat off the roast, removing any area in which the fat is thicker than an inch.
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• 3. If the roast is not tied, use kitchen twine to tie the roast parallel to the bones.
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• 4. Preheat your oven to 350 degrees F.
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• 5. Rub the softened butter or olive oil over the roast, then season with salt and pepper.
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• 6. Place the meat in the roasting pan. A wire rack is not necessary, but can be placed under the meat if desired.
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• 7. Place the pan in the oven and cook uncovered until it reaches your desired doneness.
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• 8. About 15-20 minutes before the roast should be ready, insert the meat thermometer into the thickest part of the meat. Be sure it's not touching fat or bone for the best reading. When the internal temperature reaches the proper number, remove the roast from the oven.
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• 9 Carefully remove the roast and set it on a serving platter to cool for about 20-30 minutes. Allow the liquid and bits in the roasting pan to sit for use in the au jus.
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• 10 Using a carving knife, slice the roast into individual serving portions. This can also be done at the table in front of your guests, just before eating.

1. After the roasting pan with the liquid and browned bits has sat for a few minutes, the fat should rise to the top. Use a shallow spoon to remove the vast majority of the fat. Discard the fat.
2. Place the roasting pan over two burners on your stove.
3. Light both burners to high and heat until it begins to bubble.
4. Add in the red wine to deglaze the pan. Stir, using the wooden spoon or rubber spatula, and scrape the browned bits from the bottom of the pan.
5. Continue to cook, stirring constantly until the mixture thickens slightly.
6. If you feel you have enough sauce, you can season it with salt and pepper, then transfer to a serving dish. If you would like to add more volume, stir in up to four cups of the beef stock.
7. Continue to cook as the sauce will reduce, stirring constantly.
8. Season with salt and pepper, then transfer to a serving dish.
9. Serve the prime rib and au jus and enjoy!