Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine)

Close up picture of rare prime rib sliced on a black cutting board. Au jus is next to it in a white cup.

Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine)

Two Quick and Easy Prime Rib Au Jus Recipe's - the perfect accompaniment to our Melt-in-Your-Mouth Prime Rib Recipe and Smoke Prime Rib Recipe. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.

Course Condiments

Cuisine American

Keyword Beef, Prime RIb, Sauce

Prep Time 5

Total Time 5

Servings people

Calories 58kcal

Author Darcey Olson

Cost $2.50

Ingredients

Classic Prime Rib Au Jus:

2 tbsp Beef Drippings or Unsalted Butter *Note 1
2 tbsp All-purpose Flour
3 Cups Beef Consommé or Stock
½ tsp Soy Sauce or Worcestershire sauce
Sea Salt, To Taste *Note 2
Black Pepper, To Taste

Red Wine Au Jus:

1 tbsp Beef Drippings or Unsalted Butter *Note 1
¼ Cup Dry Red Wine *Note 3
¼ Cup Finely Diced Shallots
1 tbsp All-purpose Flour
1.5 Cup Beef Consommé or Stock
1 Sprig Fresh Thyme
1 Dried Bay Leaf
Sea Salt, To Taste (*Note 2)
Black Pepper, To Taste

Instructions

Classic Beef Prime Rib Au Jus:

Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.

Red Wine Au Jus:

Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
Add the shallots and cook for 30 seconds, stirring occasionally.
Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
Sift the flour over the red wine mixture and whisk for one minute.
Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you’ve tasted the reduced sauce.
Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.

Notes

Note 1: You can use 100% beef dripping from the prime rib, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor, however prime rib doesn't give off a ton of drippings, unlike other large beef roasts.

Note 2: The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the au jus until the very end after you've tasted it to gauge the saltiness. It's also important to keep in mind the salt level of the prime rib crust when salting.

Note 3: We love using Pinot Noir when making the red wine au jus. Any bold dry red wine will work, however.

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