Two easy Prime Rib Au Jus recipes to serve alongside your buttery Oven Roasted Prime Rib Roast Recipe or Smoked Prime Rib. These roast beef au jus recipes create flavorful broths, in just five minutes, reflective of a high-end steakhouse au jus.
Prime Rib Recipes are what we’re known for around these parts, yet we’re just getting around to posting both our Prime Rib Rub recipe and these two prime rib au jus recipes. They all go hand in hand to make the an unparalleled prime rib roast. Decadence at its finest.
There are two type of au jus peeps – those who prefer a classic beef au jus and those who prefer an amped up red wine version. Both are the equivalent of liquid gold, so it’s personal preference. As such, we’re dropping 2 different au jus recipes on ya! Both are ready in only 5 minutes, so why not make both and let your guests decide? Booze or no booze. It’s like Sofie’s choice.
Prime rib au jus is the perfect accompaniment to tender, juicy beef as it’s light, brothy and savory. Au jus brings out the beef flavor and enhances the buttery texture of the prime rib.
Both recipes include instructions for au jus with beef drippings and au jus without beef drippings. We prefer to capture the beef drippings and putting them to good use. Stop buying au jus gravy mix and make your own! Here’s how to make au jus sauce for prime rib.
This Prime Rib Au Just Recipe only takes a handful of ingredients to make at home. It’s delicious and easy to prepare. It’s much better than the fan favorite Texas Roadhouse Au Jus Recipe. Here’s how to make au jus from scratch.
Make the Roux – Make a roux with beef drippings (or butter) and flour in a medium saucepan over medium heat.
Add Liquid and Spices- Add beef broth to the pan, bit by bit, and whisk to combine. Season with soy sauce and pepper.
Simmer – Reduce for 4 minutes. Taste and adjust seasonings as needed.
Red wine au jus involves a few more ingredients than the classic version, but it’s an excellent option for lovers of red wine sauces.
Sauté the Onions- Add the beef drippings (or butter) to a medium saucepan and sauté over medium heat.
Add Wine and Reduce- Add the dry red wine and reduce by half.
Thicken The Sauce – Whisk in the flour to thicken the sauce.
Add Liquid and Spices – Add the beef stock and spices and whisk.
Simmer – Reduce for 3-4 minutes before removing the thyme and bay leaf. Taste and adjust seasonings as needed.
While it takes a few more ingredients to make, red wine standing rib roast au jus is still easy to cook, delicious, and hearty!
Au jus sauce is classically made with the drippings of a beef roast. It’s similar to gravy, in that it’s made from meat juices and is heavily concentrated with flavor, however gravy is much thicker vs brothy. It’s rounded out with Beef consommé (or beef stock), soy sauce (or Worcestershire sauce), black pepper and salt.
Red wine au jus sauce also includes shallots, dry red wine, and herbs.
Any dry red wine that you would drink can be used. You want to use a wine that you like because it will impart flavors on your au jus. We like to use Pinot Noir, but the choice is yours! You can go for a bold red that will pair beautifully with your prime rib meal.
If you’re wondering how to pronounce au jus, you’re not alone! It’s a French culinary term pronounced “oh zhoo.” Au jus is a French word meaning “with juice”.
Any leftover au jus sauce can be stored in an airtight container in the refrigerator for up to 3 days. Make sure you let the au jus cool to room temperature before storing.
Au jus is very freezer friendly. Store it in an airtight container. Alternatively, you could pour it into an ice cube tray, let it freeze, then transfer to a plastic food storage bag for easy access in smaller portions. Au jus keeps for 3 months in the freezer.
One of our favorite ways to use leftover prime rib is to made French Dipped Sandwiches to dunk into homemade Au Jus. It is truly the ultimate sandwich for all you meat lovers out there!
I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).
