If you’re craving a sauce that perfectly complements your succulent prime rib, then you have to try this Easy Prime Rib Au Jus Sauce Recipe. It’s a beautifully rich, flavorful, and incredibly simple sauce that elevates every bite of your roast, bringing together the juices, herbs, and a touch of wine in perfect harmony. This recipe captures that juicy essence and aroma while being straightforward enough to whip up in just half an hour. Once you taste this, your prime rib dinners will never be the same again!
Ingredients You’ll Need
Each ingredient in this Easy Prime Rib Au Jus Sauce Recipe plays a crucial role in building layers of flavor and texture. From the savory beef broth to the aromatic herbs, it’s a simple but essential lineup that transforms pan drippings into liquid gold.
- 1 1/2 cups beef broth or stock: Provides the rich, hearty base that carries all the flavors together.
- 1/2 cup prime rib drippings: The star ingredient packed with savory meaty goodness straight from your roast.
- 1 tablespoon Worcestershire sauce: Adds a subtle tang and depth that elevates the sauce’s complexity.
- 1/4 cup red wine (optional): Introduces a lovely acidity and richness, enhancing the sauce’s aroma and flavor.
- 1 clove garlic, minced or 1/2 teaspoon garlic powder: Gives a gentle kick and savory undertone without overpowering.
- 2 tablespoons finely chopped shallots or onions: Brings a sweet, mellow flavor that softens the boldness of the beef.
- 1/2 teaspoon black pepper: Provides a gentle heat and spice, balancing the sauce’s savory notes.
- Salt to taste: Essential to bring out the full range of flavors without oversalting.
- 1 tablespoon butter (optional): Adds a lush, glossy finish and smooth mouthfeel to the final sauce.
- 1 sprig thyme or rosemary (optional): Infuses the sauce with herbaceous fragrance and a subtle woodsy note.
How to Make Easy Prime Rib Au Jus Sauce Recipe
Step 1: Collect and Separate the Pan Drippings
Right after roasting your prime rib, be sure to gather all those juicy pan drippings. Pour them into a fat separator if you have one, then carefully skim off the excess fat. Reserve about a quarter to half a cup of those flavorful juices—you’re going to build your au jus sauce around this concentrated, meaty essence.
Step 2: Sauté Shallots and Garlic
In a medium saucepan over medium heat, melt the butter if you’re using it. Add the finely chopped shallots or onions, letting them soften and become translucent. This step unlocks their sweetness and creates a savory base. Toss in the minced garlic or garlic powder and cook for an additional minute to release that warm, aromatic punch.
Step 3: Deglaze with Red Wine
Pour in the red wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom—they’re packed with flavor! Let the wine simmer for 2 to 3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. This adds a lovely depth and richness to your sauce.
Step 4: Add Broth and Reserved Drippings
Now, it’s time to add your beef broth along with the reserved prime rib drippings. Stir everything together and bring the mixture to a gentle boil. This combination blends the hearty beefy flavors with the bright undertones from the wine and aromatics, creating a well-rounded sauce base.
Step 5: Simmer and Concentrate Flavors
Reduce the heat to low and let your sauce gently simmer for 10 to 15 minutes. This slow reduction thickens the sauce slightly and allows all those delicious flavors to meld together beautifully. You’ll notice the aroma begin to fill your kitchen—a sure sign of something exceptional in the works.
Step 6: Season and Add Herbs
Stir in Worcestershire sauce, black pepper, and salt to taste. If you have fresh herbs like a sprig of thyme or rosemary, toss them in now for an herbal lift. These final touches balance the savory, tangy, and spicy notes, making the sauce irresistible.
Step 7: Strain and Finish
If you prefer a smooth au jus, strain the sauce through a fine mesh sieve to remove shallot bits and herbs. Off the heat, swirl in a tablespoon of butter for a velvety, glossy finish that will make your prime rib slices shine on the plate.
How to Serve Easy Prime Rib Au Jus Sauce Recipe
Garnishes
Fresh herbs like finely chopped thyme or rosemary sprinkled on top not only add a pop of color but also enhance the aroma right before serving. A little cracked black pepper on the sauce can add visual interest and a subtle bite that complements the meat.
Side Dishes
This Easy Prime Rib Au Jus Sauce Recipe pairs wonderfully with classic sides such as creamy mashed potatoes, roasted root vegetables, or even a simple buttered baguette to soak up every last drop. A fresh green salad or steamed asparagus can provide a crisp contrast to the richness of the sauce and meat.
Creative Ways to Present
Pour the sauce into individual mini gravy boats for an elegant touch at your dinner table, allowing each guest to add as much as they like. For a rustic presentation, serve the prime rib slices atop a wooden board with the au jus ladled around to encourage dipping and sharing.
Make Ahead and Storage
Storing Leftovers
Leftover au jus sauce can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to preserve its full flavor and prevent spoilage.
Freezing
This sauce freezes beautifully, making it perfect for meal prep. Pour the cooled sauce into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Freeze for up to 3 months and thaw overnight in the fridge when you’re ready to use it.
Reheating
Reheat your au jus gently on the stove over low heat, stirring occasionally. Avoid boiling as it can alter the flavor and texture. If the sauce thickens too much upon cooling, simply add a splash of beef broth or water to loosen it up.
FAQs
Can I make this Easy Prime Rib Au Jus Sauce Recipe without red wine?
Absolutely! The red wine adds extra depth and acidity, but if you prefer to skip it, just increase the beef broth slightly and the sauce will still be delicious and full of flavor.
What’s the best way to collect prime rib drippings?
After roasting, pour the pan drippings into a fat separator to easily separate the fat from the juices. If you don’t have one, let the drippings sit for a few minutes and spoon off the fat from the top carefully.
Can I use garlic powder if I don’t have fresh garlic?
Yes, garlic powder works well and provides a subtle garlic flavor. Use about half a teaspoon if you want a slightly stronger kick or adjust to your taste.
Is it necessary to strain the sauce?
Straining is optional but recommended if you want a silky smooth sauce. If you prefer a bit of texture and rustic feel, you can skip this step.
How far in advance can I make the sauce?
You can prepare the sauce a day ahead and refrigerate it. Just reheat gently before serving. This makes holiday or special occasion cooking much easier and less stressful.
Final Thoughts
This Easy Prime Rib Au Jus Sauce Recipe is a game changer for any roast dinner. It’s simple, quick, and packs an incredible flavor punch that will have everyone asking for seconds. Whether it’s a festive occasion or a cozy family meal, this sauce brings that restaurant-quality touch right into your kitchen. I can’t wait for you to try it and savor every luscious drop alongside your perfectly roasted prime rib!
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Easy Prime Rib Au Jus Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 serving (enough to accompany one roast or several slices)
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
This Easy Prime Rib Au Jus Sauce is a flavorful, savory accompaniment perfect for enhancing the taste of prime rib or other roasted beef. Made with pan drippings, beef broth, and optional red wine, this sauce is simmered to concentrate flavors and finished with butter for a rich, glossy texture.
Ingredients
Au Jus Sauce Ingredients
- 1 1/2 cups beef broth or stock
- 1/2 cup prime rib drippings (reserve 1/4 to 1/2 cup after skimming fat)
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine (optional)
- 1 clove garlic, minced or 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped shallots or onions
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon butter (optional)
- 1 sprig thyme or rosemary (optional)
Instructions
- Collect and Prepare Drippings: After roasting your prime rib, pour the pan drippings into a fat separator. Skim off the fat and reserve 1/4 to 1/2 cup of flavorful drippings for the sauce.
- Sauté Aromatics: In a saucepan over medium heat, melt the butter and sauté the chopped shallots or onions until they become soft and translucent. Add the minced garlic and cook for an additional minute to release its aroma.
- Deglaze the Pan: Pour in the red wine, if using, to deglaze the pan. Scrape up any browned bits stuck to the bottom of the pan and let the wine simmer for 2 to 3 minutes to allow the alcohol to evaporate.
- Add Broth and Drippings: Stir in the beef broth and the reserved prime rib drippings. Bring the mixture to a gentle boil, combining all flavors.
- Simmer to Concentrate: Reduce the heat and let the sauce simmer gently for 10 to 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Season and Add Herbs: Stir in Worcestershire sauce, black pepper, and salt to taste. Add the sprig of thyme or rosemary, if desired, to impart additional aroma.
- Strain Sauce: For a smooth and refined texture, strain the sauce through a fine mesh sieve to remove solids.
- Finish with Butter: Remove the sauce from heat and swirl in a tablespoon of butter. This step enriches the sauce and gives it a glossy, luxurious finish.
- Serve Warm: Serve the au jus sauce hot alongside slices of prime rib or use it as a dipping sauce to complement your meal.
Notes
- If you prefer a non-alcoholic version, omit the red wine and add a splash of additional beef broth instead.
- Skimming the fat from the drippings prevents the sauce from becoming greasy and ensures a smoother taste.
- Use fresh herbs such as thyme or rosemary to add depth and freshness to the sauce.
- Straining the sauce is optional but recommended for a smooth texture.
- Adjust seasoning at the end to suit your taste preferences.
