Spiced Prime Rib with Red Wine Au Jus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A prime rib roast rubbed with warm spices and roasted to medium rare, complemented by a rich red wine au jus that enhances its bold flavors. This American-inspired Christmas recipe, ready in about 125 minutes, pairs prime rib roast, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 110 min Serves 6 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder.
  2. Step 2: Pat 5 lbs prime rib roast dry and rub all over with 2 tablespoons olive oil, then evenly coat with the spice mixture.
  3. Step 3: Place the roast on a rack in a roasting pan and roast at 425°F for 20 minutes to develop a crust.
  4. Step 4: Reduce oven temperature to 325°F and roast for 1 hour 30 minutes or until internal temperature reaches 130°F for medium rare.
  5. Step 5: Remove the roast and transfer to a plate; tent with foil and rest for 20 minutes.
  6. Step 6: Pour off excess fat from the roasting pan and place pan over medium heat. Add 1 cup dry red wine and 2 cups beef broth, scraping browned bits from the pan; simmer for 8 minutes until slightly thickened.
  7. Step 7: Strain the au jus and serve alongside thinly sliced prime rib.

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