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Prime Rib Au Jus Recipe

   
 

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     Prime Rib Au Jus

Category   Sauces
Sub Category   None
Servings   10-
Preptime   Overnight

Ingredients
One 32oz carton of Swanson full salt beef stock
1 onion, halved
Half a carrot, big chunks
3 bay leaves (if available)
1 garlic clove, whole
2 stalks of celery
2 ts Better than Bouillon beef base
Prime rib meat drippings, strained
Mesh strainer
 
NOTE- DO NOT USE BEEF BROTH. USE BEEF STOCK

Instructions
This is enough au jus plus leftovers for a 10-11 lb rib roast. Boil all ingredients besides the meat drippings in a medium pot, covered. Let simmer for an hour for ingredients to incorporate. If possible, prepare the night before. Strain and discard the remnants.
Take rib roast out of roasting pan. Pour dripping through a strainer into a fat separator. Pour out as much of the beef fat into a container and save for other use such as Yorkshire pudding.
Add the dark liquid drippings back into the rib roast pan. Add several ladles of beef broth and scrape bottom for the bits. Strain the beef drippings again. Then add a little at a time into the au jus beef stock. Taste and continue to add the remaining beef drippings into the au jus to liking and let boil. Serve hot.


Originally Submitted
12/28/2012





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