Two Quick and Easy Prime Rib Au Jus Recipe's - the perfect accompaniment to Prime Rib. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.
Ingredients
Classic Prime Rib Au Jus
2tablespoons beef drippings (or unsalted butter)
2tablespoons all purpose flour
3cups beef consommé (or stock)
1/2teaspoon soy sauce (or worcestershire sauce)
sea salt (to taste)
ground black pepper (to taste)
Red Wine Au Jus
1tablespoons beef drippings (or unsalted butter)
1/4cup red wine, dry
1/4cup shallots (finely diced)
1tablespoons all purpose flour
1 1/2cups beef consommé (or stock)
1sprig thyme, fresh
1dried bay leaf
sea salt (to taste)
ground black pepper (to taste)
Instructions
Classic Beef Prime Rib Au Jus:
1
Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
You can use 100% beef dripping from the prime rib, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor, however prime rib doesn't give off a ton of drippings, unlike other large beef roasts.
2
Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the au jus until the very end after you've tasted it to gauge the saltiness. It's also important to keep in mind the salt level of the prime rib crust when salting.
3
Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
Red Wine Au Jus:
4
Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
You can use 100% beef dripping from the prime rib, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor, however prime rib doesn't give off a ton of drippings, unlike other large beef roasts.
5
Add the shallots and cook for 30 seconds, stirring occasionally.
6
Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
We love using Pinot Noir when making the red wine au jus. Any bold dry red wine will work, however
7
Sift the flour over the red wine mixture and whisk for one minute.
8
Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you’ve tasted the reduced sauce.
The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the au jus until the very end after you've tasted it to gauge the saltiness. It's also important to keep in mind the salt level of the prime rib crust when salting.
9
Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed
