Post by steve on Apr 25, 2011 20:03:38 GMT -5
I only make prime rib on special occasions. I really hate packaged instant gravies & au jus cause they literally make me heave for some reason. Having a nice au jus is very important to me so I will tell you all how I make mine. This one I can't really give you exact measurements but I will try to figure them out next time & post cause I make it by taste & smell.
Take off all but a couple tablespoons of fat from the drippings using same pan you roasted the prime rib in. Add maybe 3-4 cups of beef broth. I find using a beef base tastes better than bullion cubes. Add a glass of good red wine like a cabernet or merlot. Cheap red wine doesn't do it for me. Bring it to a boil whisking all the gunk off the bottom of the pan. Go back down to simmer & reduce slightly. Every few minutes take a good whiff to see if the alcohol has burned off. When you don't smell the alcohol you are almost finished. Taste & see how it is. If its too salty for you add up to a cup of water & simmer/reduce a little longer. You can strain it in cheese cloth if ya like but personally at my house I don't care. Goes great with the french dip sandwiches for the leftovers.
Take off all but a couple tablespoons of fat from the drippings using same pan you roasted the prime rib in. Add maybe 3-4 cups of beef broth. I find using a beef base tastes better than bullion cubes. Add a glass of good red wine like a cabernet or merlot. Cheap red wine doesn't do it for me. Bring it to a boil whisking all the gunk off the bottom of the pan. Go back down to simmer & reduce slightly. Every few minutes take a good whiff to see if the alcohol has burned off. When you don't smell the alcohol you are almost finished. Taste & see how it is. If its too salty for you add up to a cup of water & simmer/reduce a little longer. You can strain it in cheese cloth if ya like but personally at my house I don't care. Goes great with the french dip sandwiches for the leftovers.