Prime Rib Roast with Red Wine Au Jus


For the Prime Rib

2.7 – 3.6 kgs bone-in prime rib
165 g unsalted butter, softened
1 garlic clove, minced
½ shallot, minced
1 tablespoon fresh parsley, chopped
½ tablespoon red pepper flakes
1½ tablespoons coarse sea salt
2 teaspoons black pepper
½ tablespoon Dijon mustard

For the Red Wine Au Jus

2 tablespoons unsalted butter
½ cup beef drippings
1½ tablespoons all-purpose flour
⅓ cup red wine
1 ¾ cup beef broth
¼ teaspoon black pepper


  1. Preheat The Big Easy® Oil-less Fryer to high.
  2. Whisk softened butter with garlic, shallots, parsley, red pepper flakes, coarse sea salt, black pepper and Dijon mustard.
  3. Brush prime rib on all sides with seasoned butter to form an even layer.
  4. Place roast into The Big Easy and cook 1 to 2 hours, or until an internal temperature reaches desired doneness: 50°C for medium-rare, 55°C for medium, 65°C for medium-well and 70°C for well-done
  5. Remove roast from The Big Easy fryer and let rest for 20 minutes. Keep beef drippings for the Au Jus.
  6. In a pre-heated saucepan, whisk butter and flour together to make a roux. Add all remaining ingredients and boil for 10 minutes.
  7. Slice roast between bones and serve with Red Wine Au Jus.
    HOT TIP – For smaller portions: first remove bones from prime rib, then slice roast into desired thickness.