Description
This Prime Rib Au Jus is special because it brings out the natural beefy flavor without hiding it. While some gravies are thick and heavy, a true au jus is light, savory, and thin enough to soak into every nook and cranny of the meat. It is a foolproof addition to any roast dinner.
Ingredients
Scale
- 1/2 cup beef drippings (from the roasting pan)
- 2 cups beef broth or stock (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine (optional)
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Collect and Prep Drippings: Remove the roast from the pan and pour liquid into a measuring cup. Skim off the oily fat from the top to leave 1/2 cup of dark juices.
- Deglaze the Pan: Place the roasting pan on the stove over medium heat. Add red wine or a splash of broth and scrape up the brown bits with a wooden spoon.
- Add Aromatics: Add smashed garlic and fresh herbs. Cook for 1 minute until fragrant.
- Simmer: Stir in beef broth, pan juices, and Worcestershire sauce. Bring to a gentle bubble.
- Reduce: Simmer for 5 to 7 minutes until the liquid reduces by about a third.
- Strain and Serve: Pour through a fine-mesh strainer to remove solids. Season with salt and pepper if needed and serve very hot.
Notes
If your roast didn’t produce enough liquid, substitute the drippings with 2 tablespoons of melted butter. For a spicy kick, whisk in a teaspoon of prepared horseradish at the end. Make sure the sauce is served very hot to help it melt into the beef.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 1g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg