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Au Jus for Prime Rib

Dark red wine au jus in a white gravy boat beside sliced prime rib.
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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.

Ingredients

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Instructions

  1. 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.
  2. Heat the wine in a medium saucepan over medium-high heat. Let it bubble until approximately ¼ cup remains, about 3–5 minutes.
  3. Whisk in the strained drippings, stock, beef base, and Worcestershire sauce until the beef base dissolves.
  4. Bring to a gentle boil, then lower the heat. Cook uncovered at a steady simmer for 15 minutes, stirring occasionally.
  5. 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.
  6. 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

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.

Find it online: https://jennifercooks.com/au-jus-for-prime-rib/