Prime Rib Au Jus

Name: Prime Rib Au Jus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: pan drippings from the prime rib; 1 small shallot (finely minced); 1 garlic clove (lightly crushed); 1/2 cup dry red wine; 2 cups good-quality low-sodium beef stock; 1 tsp Worcestershire sauce; 1 tsp soy sauce; 2 sprigs fresh thyme; 1 bay leaf; 1/2 tsp freshly cracked black pepper; 1 tbsp cold unsalted butter; kosher salt (only if needed)

A clean, intensely beefy au jus built from prime rib drippings, red wine, and stock — no flour, just a long reduction.

Part of Prime Rib Dinner

INGREDIENTS

6 SERVINGS

pan drippings from the prime rib
1small shallot, finely minced
1garlic clove, lightly crushed
1/2 cupdry red wine
2 cupsgood-quality low-sodium beef stock
1 tspWorcestershire sauce
1 tspsoy sauce
2 sprigsfresh thyme
1bay leaf
1/2 tspfreshly cracked black pepper
1 tbspcold unsalted butter
kosher salt, only if needed

INSTRUCTIONS

8 STEPS

Remove the prime rib from the roasting pan and let it rest.
Pour the drippings into a measuring cup and let the fat rise to the top, then spoon off most of it. Reserve 1 tablespoon of the beef fat.
pan drippings from the prime rib
Set the roasting pan over medium heat. Add the reserved beef fat and shallot and cook for about 2 minutes, until softened. Add the garlic and cook for about 30 seconds more.
small shallot · garlic clove
Pour in the red wine and scrape up every browned bit from the bottom of the roasting pan — those drippings and browned bits are the foundation of the jus. Reduce the wine by roughly two-thirds, until you have concentrated wine flavor without a strong raw alcohol taste.
dry red wine
Add the beef stock, Worcestershire sauce, soy sauce, thyme, bay leaf, black pepper, and any defatted meat juices collected while the prime rib rests.
good-quality low-sodium beef stock · Worcestershire sauce · soy sauce · fresh thyme · bay leaf · freshly cracked black pepper
Bring to a gentle simmer and reduce for 10 to 20 minutes, until you have roughly 2 cups and the beef flavor tastes concentrated.
10–20 MIN
Strain through a fine-mesh strainer, then return to low heat. Whisk in the cold butter. Taste before adding salt — the roast drippings, stock, Worcestershire, and soy sauce may already provide enough.
cold unsalted butter · kosher salt
Serve hot alongside the sliced prime rib.

Notes

The key changes from a classic flour-thickened gravy: no flour, more wine, more stock, Worcestershire plus a touch of soy sauce, garlic, and a longer reduction — flour dulls the clean, intensely beefy quality you want from a prime rib jus.
If you're making the prime rib specifically for this recipe, put roughly chopped onion, carrot, and celery beneath the roast while it cooks. Let them brown in the drippings, then deglaze that same roasting pan when you make the jus — it gives a much deeper base without turning the jus into gravy.

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