Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine) (2024)

FAQs

What is prime rib au jus made of? ›

Classic Prime Rib Au Jus: 1/4th cup of meat juices and drippings from the roasting pan. 2 cups of beef broth. 1 tablespoon of Worcestershire or soy sauce (optional)

Low and slow. Put a probe into the smaller one, take it out when it hits temperature, then put the probe into the large one and do the same. Put them both back in together and blast them at 500 to put a crust on them. I've been doing roasts this way since I saw Alton Brown do it and I've never gone back to the old way.

Beef broth is made by simmering beef bones, mirepoix (typically onion, carrots, and celery), hearty herbs, and spices in water, to extract flavor into the liquid. Au jus is basically beefed up beef broth. Amplify the savory flavor of beef broth by simmering it with drippings from roast beef (double beef flavor).

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

Prime rib's name is a misnomer because it contains the word "prime." All prime rib is not prime grade steak, the highest rating assigned to steak based on heavy, even marbling (which makes for incredibly tender results). You can buy prime grade prime rib at a premium from high-end butchers.

Best red wine for cooking beef - Merlot

Red wine and beef are a match made in heaven. While most medium-dry red wine varietals work well in beef dishes; a Merlot, with its medium tannins and moderate body is an excellent choice.

But with a roasted prime rib, you don't need such a bold wine. While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely. My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts.

As Eorl Renato Sven rightly says, it's an "ancient" custom. Now someone dips sweets and biscuits, not bread. For example, a Tuscan custom is to dip cantucci, a famous type of biscuit, in the vino santo (I don't know if there is an English term for this wine. Literary translation is “holy wine”).

Cook Time and Temperature:

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

To estimate the total cooking time, allow about 11 to 12 minutes per pound for rare and 13 to 15 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven.

How long to cook two prime ribs? ›

Timing is Everything. Cooking perfection requires adherence to a strict timetable. For medium-rare prime ribs, cook for approximately 20 minutes per pound. Keep a close eye on the meat thermometer to ensure you hit that sweet spot of 135°F (57°C).

Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch. But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.

Can you use brown gravy instead of au jus? Yes! A 1 ounce packet of brown gravy mix can be used in place of the au jus mix. The flavor may be slightly different because there is a different amount of sodium and a different seasoning base, but it shouldn't change the recipe much and it will still be delicious!

'Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour. Jus is made from the same juices that has been refined and condensed to get a clear liquid naturally thickened.

Au Jus Ingredients

Beef drippings: Of course, this perfect au jus starts with beef drippings. Flour: All-purpose flour thickens the beef au jus. Broth: Use store-bought or homemade beef broth. Seasonings: This flavorful au jus is simply seasoned with salt and pepper.

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Various kinds of meat are often served au jus in French cuisine. The phrase au jus literally means "with the juice" in French. In cooking and dining, it refers specifically to the "juices" that are released when you cook a piece of meat.

Au jus is basically a concentrated version of drippings, whereas gravy is the same thing, only it gets thickened using a roux or another type of thickening agent. In terms of flavor, the difference lies with the cook's personal preference for herbs and spices, which dictate how the meat drippings are seasoned.