Best Cabernet Jus For Roast Recipes

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PRIME RIB RED WINE AU JUS



Prime Rib Red Wine Au Jus image

Hearty, rich, and packed with beefy flavor doesn't even come close to describing this wonderful Prime Rib Red Wine Au Jus! This easy-to-make beef sauce elevates your prime rib roast so beautifully that it should be served with every roast beef dinner!

Provided by Angela

Categories     Condiments     gravy     Sauces

Time 30m

Number Of Ingredients 7

2 cups beef broth
1 cup cabernet sauvignon ((or your choice red wine))
1/2 cup prime rib roast drippings
2 Tbsp unsalted butter
1 sprig fresh rosemary
1 pinch ground sage
salt & pepper ((to taste))

Steps:

  • Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus.
  • Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor. Strain and serve in individual bowls for each of your guests (and save the leftover au jus for sandwiches tomorrow!).

Nutrition Facts : Calories 180 kcal, Carbohydrate 2 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 20 mg, Sodium 370 mg, ServingSize 1 serving

STANDING RIB ROAST WITH CABERNET AU JUS



Standing Rib Roast with Cabernet au Jus image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 6 to 9 servings

Number Of Ingredients 12

1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed
Fresh rosemary and thyme, roughly chopped
Kosher salt and freshly cracked black pepper
Olive oil
2 carrots, cut in chunks
2 potatoes, peeled and cut in chunks
1 onion, cut in half
2 cups Cabernet Sauvignon
Pinch sugar
1/4 cup water or beef drippings
2 tablespoons chopped parsley

Steps:

  • Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
  • Preheat oven to 325 degrees F. Place the roast, rib side down, in a large roasting pan. In a small bowl mash together garlic, rosemary, thyme, salt, pepper and olive oil to make a paste. Smear the paste generously over the entire roast. Scatter the vegetables around the meat and drizzle with olive oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 120 to 125 degrees F. for medium rare.
  • Remove the beef to a carving board and allow to rest for 20 minutes to let the juices settle. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator so you can use the broth for the au jus and save the fat for Yorkshire pudding. Place the roasting pan over medium-high heat. Add the cabernet and scrape up the brown bits in the bottom of the pan. Add sugar, water/beef drippings, reserved vegetables and parsley. Season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving.

PRIME RIB ROAST WITH RED WINE AU JUS



Prime Rib Roast with Red Wine Au Jus image

Provided by Nancy Fuller

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 7

One 6- to 7-pound bone-in prime rib roast
Kosher salt
Coarsely ground black pepper
1 stick (8 tablespoons) unsalted butter
4 cups beef stock
2 cups red wine
1 sprig fresh rosemary, leaves removed from stem and chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the prime rib roast liberally with salt and pepper, then place it on a rack set inside a roasting pan and roast for 30 minutes. Turn down the oven temperature to 350 degrees F and roast until an instant-read thermometer inserted into the thickest part of the roast reads 130 degrees F for medium-rare, about 1 1/2 hours. Transfer the meat to a platter and tent with foil to keep warm.
  • Place the roasting pan on top of the stove. Turn 2 burners to high heat, add the butter to the pan and use a wooden spoon to stir and scrape the bottom of the pan. Add the beef stock and red wine and cook until the liquid is reduced by half, about 20 minutes. Whisk in the rosemary and season with salt and pepper.
  • Slice the meat between the bones into individual steaks and serve each with the red wine au jus.

STANDING RIB ROAST WITH STOUT-MUSTARD JUS



Standing Rib Roast with Stout-Mustard Jus image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 11

10 cloves garlic (4 chopped, 6 smashed)
2 tablespoons chopped fresh thyme, plus 4 sprigs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3-bone beef rib roast (7 to 9 pounds)
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 large onion, cut into chunks
2 12-ounce bottles stout beer
3 cups low-sodium beef broth
1 tablespoon dijon mustard

Steps:

  • Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.
  • Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
  • Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
  • Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.

PRIME RIB WITH CABERNET JUS



Prime Rib With Cabernet Jus image

This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995.

Provided by Julesong

Categories     Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 (750 ml) bottles cabernet sauvignon wine
4 cups beef stock or 4 cups canned broth
2 cups ruby port
3 large garlic cloves, peeled and slightly crushed
1 large shallot, peeled, halved
2 bay leaves
1 teaspoon dried thyme
6 lbs boneless prime rib roast
4 large garlic cloves, pressed
2 teaspoons dried thyme, crushed in hand
salt & freshly ground black pepper
fresh parsley sprig, f or garnish

Steps:

  • In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme.
  • Simmer until mixture reduces to 2 cups, about 1 hour.
  • (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.).
  • Preheat oven to 450 degrees F.
  • Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper.
  • Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven).
  • (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.).
  • Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes.
  • About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat.
  • Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat.
  • Garnish the beef serving platter with sprigs of parsley.
  • Carve the beef and serve, passing the jus separately.

PRIME RIB WITH CABERNET JUS



Prime Rib with Cabernet Jus image

Categories     Beef     Roast     Christmas     Port     Red Wine     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2 750-ml bottles Cabernet Sauvignon
4 cups beef stock or canned broth
2 cups ruby Port
3 large garlic cloves, peeled
1 large shallot, peeled, halved
2 bay leaves
3 teaspoons dried thyme
1 6-pound boneless prime rib beef roast
4 large garlic cloves, pressed
Fresh parsley sprigs

Steps:

  • Combine first 6 ingredients and 1 teaspoon thyme in large non-aluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.)
  • Preheat oven to 450°F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes.
  • Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauce boat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately.

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