This au jus for prime rib is a rich, thin sauce made with dry red wine, skimmed pan drippings, beef stock and Worcestershire. A short wine reduction gives it depth before everything simmers together-no flour or cornstarch needed. Serve it hot alongside your Christmas roast, spoon it over sliced beef, or save some for dipping sandwiches.
Plan on 5 minutes of prep and 20-25 minutes of cooking for about 3 cups, or twelve ¼-cup servings. If you're making my Prime Rib Roast with Herb Garlic Crust, keep those pan drippings: they're the starting point for this sauce.
The small detail that makes a big difference is measuring the drippings after skimming the excess fat. You want the flavorful liquid from the roast, not a cup of the fat sitting on top.
Ingredients You'll Need
The flavor comes from red wine and beef drippings, with stock, beef base and Worcestershire rounding out the sauce. See the recipe card below for the measured amounts.
- Dry red wine: Reduce it before adding the other liquids.
- Prime rib pan drippings: Strain out solids and skim the excess fat.
- Beef stock: Preferably low-sodium, so you have more control over seasoning.
- Better Than Bouillon beef base: Whisk it in until completely dissolved.
- Worcestershire sauce: Adds savory depth.
- Kosher salt: Add only what the finished sauce needs.
- Freshly ground black pepper: Stir it in after simmering.
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Ingredient Notes & Substitutions
Skipping the wine? Replace it with ½ cup additional beef stock. Skip the wine-reduction step and combine the extra stock with the other liquids.
Short on drippings? Add enough stock to the skimmed drippings to make 1 cup. Measure the liquid after removing the surface fat so the balance stays consistent.
Using another beef bouillon paste? It can replace the concentrated beef base, but adjust the amount to the product's concentration and salt level. A tablespoon of one product may not taste the same as a tablespoon of another.
Tools That Make It Easier
A fine-mesh strainer, heatproof bowl, liquid measuring cup, measuring spoons, skimming spoon, medium saucepan, stovetop and whisk handle the prep and cooking. Choose a saucepan with room for the liquid to bubble; the starting mixture is a little over 3 cups.
Have a gravy boat or small serving pitcher ready for the table, plus shallow airtight containers if you'll be saving leftovers.
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Rubbermaid Brilliance Storage Containers
Buy Now →How to Make Au Jus for Prime Rib
Start with strained, skimmed drippings, reduce the wine, then simmer the sauce uncovered. Wait until the end to judge how much salt it needs.
Step 1 - Strain and skim the drippings. Pour the pan drippings through a fine-mesh strainer to remove any solids. Skim off excess surface fat, then measure 1 cup of the remaining liquid.
Step 2 - Reduce the wine. Heat the wine in a medium saucepan over medium-high heat. Let it bubble until approximately ¼ cup remains, about 3-5 minutes.
Step 3 - Whisk in the remaining liquids. Whisk in the strained drippings, stock, beef base, and Worcestershire sauce until the beef base dissolves.
Step 4 - Simmer uncovered. Bring to a gentle boil, then lower the heat. Cook uncovered at a steady simmer for 15 minutes, stirring occasionally.
Step 5 - Taste and season. Taste after simmering. Add the pepper and only as much salt as needed. If the flavor is too concentrated, stir in a little water or additional low-sodium stock.
Step 6 - Serve hot. Transfer the hot au jus to a gravy boat or small serving pitcher. Serve alongside sliced prime rib or portion into small bowls for dipping.
A Few Mistakes to Avoid
- Salting before the simmer: Drippings, beef base and Worcestershire all contribute seasoning. As liquid cooks off, that seasoning becomes more concentrated; taste the finished sauce before adding salt.
- Reducing it until it looks like gravy: Au jus is supposed to be thin. Stop after the directed simmer rather than cooking it down until it coats a spoon.
- Leaving it too strong: Stir in a little water or additional low-sodium stock if the flavor is too concentrated. Taste again before adding anything else.
Keeping Leftovers Fresh
Refrigerate leftover au jus in shallow airtight containers within 2 hours and use it within 3-4 days. Reheat only the portion you need, bringing it to a boil before serving.
For longer storage, freeze it in small airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator and reheat as directed above.
What to Serve with Au Jus for Prime Rib
Serve the hot jus with sliced prime rib or roast beef, then round out the plate with mashed potatoes and vegetables. These sides make an easy starting point for a Christmas dinner menu.
Homestyle Mashed Potatoes with Evaporated Milk
Sautéed Garlic Butter Green Beans
Honey-Dijon Glazed Carrots with Bacon
For another potato option, try Roasted Potatoes. A little au jus also works alongside roast beef sandwiches; my Slow Cooker French Dip Sandwiches are another way to enjoy beef with a savory dipping sauce.
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Recipe
PrintAu Jus for Prime Rib
This au jus for prime rib combines red wine, savory pan drippings and beef stock into a rich, thin sauce for holiday roasts, roast beef and French dip sandwiches.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 servings (about 3 cups, ¼ cup each) 1x
- Category: Sauce
- Method: Stovetop
Ingredients
- ½ cup dry red wine
- 1 cup prime rib pan drippings, excess fat skimmed off
- 2 cups beef stock, preferably low-sodium
- 1 tablespoon Better Than Bouillon beef base
- 1 tablespoon Worcestershire sauce
- Up to ½ teaspoon kosher salt, to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Pour the pan drippings through a fine-mesh strainer to remove any solids. Skim off excess surface fat, then measure 1 cup of the remaining liquid.
- Heat the wine in a medium saucepan over medium-high heat. Let it bubble until approximately ¼ cup remains, about 3-5 minutes.
- Whisk in the strained drippings, stock, beef base, and Worcestershire sauce until the beef base dissolves.
- Bring to a gentle boil, then lower the heat. Cook uncovered at a steady simmer for 15 minutes, stirring occasionally.
- Taste after simmering. Add the pepper and only as much salt as needed. If the flavor is too concentrated, stir in a little water or additional low-sodium stock.
- Transfer the hot au jus to a gravy boat or small serving pitcher. Serve alongside sliced prime rib or portion into small bowls for dipping.
Equipment
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Buy Now → Notes
Cook time: 20-25 minutes.
Substitutions: Replace the wine with ½ cup additional beef stock; skip the reduction step and combine it with the other liquids. If you have less than 1 cup of skimmed drippings, add enough stock to make 1 cup. Beef bouillon paste may replace the concentrated beef base; adjust the amount according to its concentration and salt level.
Serving Suggestions and Pairings: Serve with prime rib, roast beef, or French dip sandwiches. Pair with mashed potatoes, roasted potatoes, green beans, or roasted carrots.
Consistency: Au jus is a thin sauce. No flour or cornstarch is needed.
Storage: Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours. Use within 3-4 days. Reheat only the portion needed, bringing it to a boil before serving.
Freezing: Freeze in small airtight containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator, then reheat as directed above.
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