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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