Non-VegetarianNevada Vegas Classic cuisine Main Course

Vegas Buffet Prime Rib au Jus

Name: Vegas Buffet Prime Rib au Jus
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: Nevada Vegas Classic
Ingredients: 6 lb Standing rib roast; 3 tbsp Kosher salt; 2 tbsp Black pepper; 6 clove Garlic; 2 tbsp Fresh rosemary; 3 tbsp Olive oil; 3 cup Beef broth; 1 cup Sour cream; 3 tbsp Prepared horseradish

A slow-roasted, deeply seasoned standing rib roast carved to order and served with rich pan jus and horseradish cream. It's the anchor dish of the classic Las Vegas casino buffet carving station.

🇺🇸United States· Nevada

Prep: 20 min
Cook: 150 min
Total: 170 min
Servings: 8
Difficulty: Medium
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

6 lb Standing rib roast — bone-in, 3-4 ribs
3 tbsp Kosher salt
2 tbsp Black pepper — coarsely ground
6 clove Garlic — minced
2 tbsp Fresh rosemary — chopped
3 tbsp Olive oil
3 cup Beef broth — for jus
1 cup Sour cream — for horseradish cream
3 tbsp Prepared horseradish

Equipment

•Roasting pan
•Meat thermometer
•Carving knife

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 48
carbs: 3
protein: 42
calories: 620

Instructions

1
Let the roast sit at room temperature for about 1 hour. Pat it dry completely.
2
Mix the salt, pepper, garlic, rosemary, and olive oil into a paste. Rub it all over the roast.
3
Place the roast fat-side up on a rack inside a roasting pan.
4
Roast at 450°F for 20 minutes to brown the crust.
5
Lower the oven to 325°F. Roast for about 90-100 minutes more until a meat thermometer reads 120-125°F for medium-rare.
6
Remove the roast and loosely cover it with foil. Let it rest for 20-25 minutes before slicing.
7
Pour off extra fat and place the pan over medium heat. Add beef broth, scrape up the browned bits, and simmer.
8
Whisk the sour cream and horseradish together to make the horseradish cream.
9
Cut the roast across the lines of the meat into thick slices. Serve with the pan juices and horseradish cream.

Chef's tips

Use a meat thermometer and take the roast out a few degrees early, since it keeps cooking while resting.

Storage

Refrigerate sliced meat and jus separately up to 4 days.

Reheating

Reheat slices briefly in warm jus on the stovetop to avoid drying out.

Common mistakes to avoid

•Slicing the meat right away without resting, which makes the flavorful juices run out.
•Keeping the oven heat too high the entire time, which dries out the outside of the meat.