Prime Rib Roast Beef with Jus

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Appears in Cook's Illustrated November/December 2002

We cooked more than 35 rib roasts to unlock the secrets of this forgotten classic.

SERVES10 to 12

TIME4½ to 5 hours, plus 2 hours standing

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WHY THIS RECIPE WORKS

When developing our prime rib recipe, we envisioned a roast beef with a browned, flavorful exterior complementing an evenly cooked, juicy, tender, and rosy red interior. The ideal jus, made from the beef drippings, would be rich in beef fla...

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