5-Minute 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)

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).

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

But with a roasted prime rib, you don't need such a bold wine. 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.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

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.

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!

You absolutely can use chicken broth or bouillon cubes. I'd go easy with the bullion though, it's usually salty. A couple of tips though: Start by searing the meat well on all sides to develop color and flavor. You'll also leave some fond in the pot, which you'll lift off and infuse into your cooking liquid.

Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch. But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.

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.

Do you season prime rib before cooking? ›

Rule #7: Season Well, and Season in Advance

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

When you're shopping for prime rib, ask for a standing rib roast. That's the name you'll see at the butcher counter. The standing rib roast unsurprisingly comes from the rib section of the cow.

Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.

Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth. Seasonings: This flavorful au jus is simply seasoned with salt and pepper.

Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked.

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.

Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.