Say Goodbye To Drippings: How To Make Prime Rib Au Jus Like A Pro

Prime rib au jus is a classic dish that tantalizes taste buds with its tender, juicy meat and rich, flavorful gravy. Traditionally, au jus is made using the drippings from the roasted prime rib. However, what if you don’t have any drippings? Don’t worry, with this guide, you’ll discover how to create a mouthwatering prime rib au jus without the drippings.

Ingredients

• 1 (3-4 pound) boneless prime rib roast
• 2 cups unsalted beef broth
• 1 cup dry red wine
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped celery
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Prime Rib: Preheat oven to 450°F (230°C). Season the prime rib with salt and pepper. Roast for 20 minutes, then reduce heat to 325°F (160°C). Continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F (57°C) for medium-rare.
2. Make the Au Jus: While the prime rib is roasting, prepare the au jus. In a large saucepan, combine the beef broth, red wine, onion, carrots, celery, Worcestershire sauce, Dijon mustard, tomato paste, thyme, rosemary, salt, and pepper.
3. Simmer: Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the sauce has reduced by about half.
4. Strain: Strain the sauce through a fine-mesh sieve into a clean saucepan. Discard the solids.
5. Serve: Once the prime rib is cooked to your desired doneness, let it rest for 15 minutes before slicing. Serve the prime rib with the au jus.

Tips for the Perfect Au Jus

• Use a rich beef broth: The quality of the beef broth will greatly impact the flavor of the au jus. Choose a broth that is full-bodied and flavorful.
• Add a touch of acid: The dry red wine adds depth and complexity to the au jus. If you don’t have red wine, you can substitute it with white wine or beef stock.
• Don’t overcook: The au jus should be cooked just until it has reduced by about half. Overcooking can result in a sauce that is too thick or bitter.
• Season to taste: Taste the au jus before serving and adjust the seasonings as needed.

Variations

• Herb-Infused Au Jus: Add a handful of fresh herbs, such as rosemary, thyme, or parsley, to the au jus while it is simmering.
• Roasted Vegetable Au Jus: Roast some vegetables, such as carrots, onions, and celery, along with the prime rib. Add the roasted vegetables to the au jus for extra flavor.
• Garlic Au Jus: Add some minced garlic to the au jus while it is simmering.

Serving Suggestions

• Roasted Potatoes: Roasted potatoes are a classic side dish for prime rib au jus.
• Asparagus: Steamed or roasted asparagus is a light and refreshing side dish that complements the richness of the prime rib and au jus.
• Horseradish Cream: Serve horseradish cream alongside the prime rib for a tangy and spicy accompaniment.

Wrapping Up (Conclusion)

Making prime rib au jus without drippings is not as daunting as it may seem. With a few simple ingredients and some patience, you can create a flavorful and satisfying sauce that will elevate your prime rib meal. So, next time you’re craving prime rib au jus, don’t let the lack of drippings hold you back. Give this recipe a try and enjoy the taste of a classic dish without the hassle.

Common Questions and Answers

Q: Can I make the au jus ahead of time?
A: Yes, you can make the au jus up to 3 days ahead of time. Simply store it in an airtight container in the refrigerator. When you’re ready to serve, reheat the au jus over medium heat until warmed through.

Q: What if I don’t have dry red wine?
A: You can substitute the dry red wine with white wine or beef stock.

Q: How do I know when the prime rib is cooked to medium-rare?
A: Insert an instant-read thermometer into the thickest part of the meat. If it reads 135°F (57°C), the prime rib is cooked to medium-rare.