Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine) (2024)

FAQs

What is prime rib au jus made of? ›

Classic Prime Rib Au Jus: 1/4th cup of meat juices and drippings from the roasting pan. 2 cups of beef broth. 1 tablespoon of Worcestershire or soy sauce (optional)

A full bottle of wine goes into the pot. The best wine for a sauce like this is a dry red. I typically cook with Montepulciano d'Abruzzo, a relatively inexpensive Italian DOP red that is also great paired with food.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

It is important to understand that a “prime rib” does not necessarily mean that the meat is USDA graded prime beef. “Prime rib” refers to the cut, not the grade. So a “prime rib” may be USDA graded prime, choice or select. Ribeye steaks are more straightforward.

INGREDIENTS: DEXTROSE, HYDROLYZED CORN, SOY, AND WHEAT PROTEIN , SUNFLOWER OIL, CORNSTARCH, SALT, SUGAR, YEAST EXTRACT, CANOLA OIL, SILICON DIOXIDE (TO PREVENT CAKING), ONION, PAPRIKA, NATURAL FLAVOR, BEEF FAT WITH TOCOPHEROL, CARAMEL COLOR.

Cabernet Sauvignon: Often considered the king of red wines, this grape variety is a classic pairing for prime rib. Typically Cabernet Sauvignon brings bold, dark fruit flavors, structured tannins and a touch of herbaceousness making it an ideal pairing for the meat's richness.

While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.

As they do in Tuscany, you can dip your biscotti into rich red wines, especially those on the sweeter side. Marsala wine and Vin Santo are the wines of choices for dipping. Most connoisseurs on either side of the pond agree that dipping biscotti into a sweet Italian wine is the perfect end to a hearty Italian meal.

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.

How do you get the best flavor on prime rib? ›

Rub a good quality kosher salt all over the meat the day before you want to cook it. Now, place it in the refrigerator overnight, UNCOVERED in order to enhance the beefy flavor while dissolving some of the proteins, which yields a buttery-tender, juicy roast.

Here, one of the most classic ways to cook prime rib: the reverse sear method. You'll cook the prime rib low and slow in the oven, then crank up the heat at the end to achieve a crisp outside.

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

When you see au jus on a menu, you'll know the dish it's describing comes in a very light sauce. Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French.