Best Prime Rib Roast With Red Wine Au Jus Recipes

TWO PRIME RIB AU JUS RECIPES (CLASSIC BEEF AND RED WINE)

Steps:

• 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.
• 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.

PRIME RIB RED WINE AU JUS

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!).

PRIME RIB ROAST WITH RED WINE AU JUS

Steps:

• Preheat the oven to 450 degrees F. In a small bowl combine a generous amount of salt and pepper. For a roast this size you can easily use 2 tablespoons of salt and 1 tablespoon of pepper, more or less, according to personal taste. Add the garlic salt, and onion salt to the bowl as well. Mix well. Sprinkle the seasoning over all sides of the beef, making sure to coat as much of it as possible. You want to season the top, bottom, sides- the entire surface should get a hit of seasoning. Place the roast fat-side-up on a rack inside of a roasting pan. Place the pan in the oven and cook for 30 minutes at 450 degrees F. Then turn oven down to 350 degrees F and continue to cook for about 1 1/2 hours. I used a meat thermometer on mine and took my roast out of the oven at 135 degrees F. That will cook it to medium rare. If you like yours cooked to medium, your thermometer should read 140 degrees F. Remove the roast once it hits 135 to 140 degrees, depending on your preference. Place the roast on a cutting board or platter and tent it loosely with foil. Allow to rest for about 10 to 15 minutes. (Hint: If you're making Yorkshire Pudding to go with the roast, you'll want to reserve any pan drippings to help make that recipe. If you don't have enough pan juices, you can use beef stock.) While the meat is resting, place your roasting pan on the stovetop. See if you can place it so it covers two burners. Turn the stove on medium heat and add the butter and onions, then begin to scrape the bottom of the pan with a wooden spoon. This will loosen all the good bits of roast on the bottom of the pan. That's where all that great flavour is. Don't be shy, scrape like crazy. Once the onions begin to turn brown add the garlic and continue cooking for 1 to 2 minutes- just enough time to allow the garlic to become fragrant. Now add the beef stock and red wine to the pan, cook on medium-high until the liquid is reduced by half. This will take between 15 to 20 minutes. Add salt and pepper to taste. Grab a large measuring cup and place a small strainer, or sieve, over the top. Pour the liquid over it so the strainer holds all the onions and garlic. Discard those. Use the Red Wine Au Jus as a dipping sauce for the rib roast. Au jus is thinner than gravy but just as delicious- just in case you weren't sure. Carve your roast into slices. Serve with red wine au jus. Enjoy!