AU JUS SAUCE FOR PRIME RIB RECIPES

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PRIME RIB AU JUS RECIPE | SANDRA LEE - FOOD NETWORK



Prime Rib Au Jus Recipe | Sandra Lee - Food Network image

Provided by Sandra Lee

Total Time 2 hours 55 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Number Of Ingredients 8

1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
  • To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

ROAST PRIME RIB WITH THYME AU JUS RECIPE | BOBBY FLAY ...



Roast Prime Rib with Thyme Au Jus Recipe | Bobby Flay ... image

Bobby Flay's Roast Prime Rib with Thyme au Jus recipe, from Boy Meets Grill on Food Network, makes for an impressive holiday main course.

Provided by Bobby Flay

Categories     main-dish

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves

Steps:

  • Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
  • Preheat oven to 350 degrees F.
  • Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
  • Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
  • Slice meat as desired and serve with thyme au jus.

More about "au jus sauce for prime rib recipes"

BEEF AU JUS SAUCE RECIPE - FOOD.COM
I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 6 per serving
  • NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.
See details


BEEF AU JUS SAUCE RECIPE - FOOD.COM
I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 6 per serving
  • NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.
See details


EASY BEEF AU JUS SAUCE FOR FRENCH DIP ... - KITCHEN DREAMING
Classic Beef Au Jus Gravy is perfect for a French Dip sandwich or to accompany roasted meat like Prime Rib of Beef. It can also be thickened to make rich beef gravy.
From kitchendreaming.com
Reviews 4.8
Total Time 15 minutes
Category au jus, gravy, Sauce, stock
Cuisine American, French
Calories 12 kcal per serving
  • If desired. thicken into a rich gravy by adding corn starch into 1/4 water and stirring into a slurry. Pour into the boiling Beef Stock to thicken. Corn starch needs to heat to a boil to activate the thickening agent.
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Reviews 4.9
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CLASSIC AU JUS RECIPE: HOW TO MAKE IT - TASTE OF HOME
After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful juice to serve with tender slices of beef. —Rashanda Cobbins, Milwaukee, Wisconsin
From tasteofhome.com
Total Time 35 minutes
Category Side Dishes
Calories 154 calories per serving
  • In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.
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DELECTABLE PRIME RIB AND AU JUS RECIPE | ALLRECIPES
I only made the au jus, and it was excellent! Prime rib does not create many drippings, so this recipe for a broth was necessary! If you are making a large prime rib, I would double the au jus recipe. Serve next to some horseradish, and you are set to enjoy the prime rib.
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Jul 13, 2021 · The au jus works well with a traditional prime rib recipe. Note that for smaller roasts up to 8 pounds, the closed-oven method works quite well. A fat separator can be useful for separating the fat from the meat juices so that your jus isn't too greasy. Keep in mind that au jus is not a gravy, so don't expect a thick, heavy sauce.
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Mar 24, 2021 · A prime rib served with au jus made from the meat's dripping is a perfect family meal. While it may seem intimidating at first, this recipe is actually quite simple. The perfect prime rib is …
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Mar 24, 2021 · A prime rib served with au jus made from the meat's dripping is a perfect family meal. While it may seem intimidating at first, this recipe is actually quite simple. The perfect prime rib is …
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