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
Scale
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.
