Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (2024)

Jump to Recipe Print Recipe

A good Prime Rib Au Jus Sauce can do some seriously amazing things to just about any cut of beef, but what it does to prime rib -- now that is something truly spectacular. If you're looking for a simple prime rib Au Jus recipe to take your holiday roast to the next level this year, this is the recipe for you.

Today, in addition to an easy recipe for the best prime rib Au Jus (one that can be madein less than 10 minutes), we'll also cover what it is that differentiates it from a stand-alone beef broth and traditional brown gravy, how to make it without beef drippings if needed, why Au Jus seasoning should be kept simple, plus, what you can serve it with...besides prime rib!

Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (1)

Love gravies and sauces? Bookmark this easy Homemade Gravy Recipe for the next time your serving poultry or pork!

TRANSLATION AND PRONUNCIATION

Au Jus is a French word that directly translates "with juice," and refers to a cut of meat served either in the juices obtained from roasting or the juices that the meat has cooked in. Now you know what it means, but do you know how to say it like a pro? If you're wondering how to pronounce the word, the video below will quickly sum things up for you...

https://www.youtube.com/watch?v=9sEJDxmX9j8

WHAT IS AU JUS SAUCE?

We know how it's served, but what is it exactly? A classic Au Jus sauce beginswith fat. But not just any fat -- beef fat. Pan drippingsto be more specific. This, in combination with beef broth, gives it an over the top beefy flavor that takes meat to a whole 'nother level of savory.

For another delicious and savory sauce try our easy Bearnaise!

AU JUS VS. BEEF BROTH

Because Au Jus sauce is thinner than your typical gravy, it is often mistaken for beef broth and nothing more. But, make no mistake -- it is more than just broth.

AU JUS SAUCE VS. BROWN GRAVY

Au Jus, like gravy, begins with a fat and athickener (i.e. flour or cornstarch). However, you'll find traditional brown gravy to be quite a bit thicker than an Au Jus sauce would be. Gravy tends to hold its own as a condiment, clinging to and/or smothering a cut of meat, whereas a good Jus sort of becomes one with meat, enhancing its flavors with beefy goodness, and pouring over the sides.

HOW TO MAKE PRIME RIB AU JUS SAUCE

  1. Add beef drippings or butter to a saucepan and melt.
  2. Add flour and whisk.
  3. Whisk in beef broth.
  4. Simmer 4-5 minutes to reduce slightly.

1. HEAT BEEF DRIPPINGS

As previously mentioned, the sauce typically begins with beef pan drippings (i.e. the liquid accumulated in the bottom of a pan from a prime rib roast). See the note below if you do not have any (or enough) pan drippings.

HOW TO MAKE AU JUS WITHOUT THE PAN DRIPPINGS

If you do not have enough beef drippings, you can substitute butter for the beef fat in your sauce. However, note that beef drippings are preferable as they will intensify the beefy flavor and overall savoriness of your sauce.

2. COMBINE BEEF DRIPPINGS AND FLOUR

The fat is added to a saucepan over medium heat and melted down to liquid form (if needed). Then, the flour is sprinkled over the fat and whisked together. The flour to broth ratio is such that the sauce will have body to it, but not so thick that it would be classified as a traditional "gravy."

3. ADD BEEF BROTH AND SEASONING

Once the fat and flour are combined, beef broth is slowly added to the mix, whisking all the while. After all of the broth has been incorporated, the seasoning goes in. The seasoning for Au Jus sauce is as follows: soy sauce, Kosher salt, and black pepper. All of these ingredients will enhance the beefy quality of the sauce. You don't need to overcomplicate the seasoning when it comes to Au Jus. Its sole purpose is to enhance a cut of meat, not overpower it.

4. SIMMER

Allowing the sauce to simmer will help it to thicken ever so slightly and intensify flavors. This will take 4-5 minutes on the stovetop, and then, it's time to serve!

TROUBLESHOOTING | HOW TO THICKEN AU JUS SAUCE

While Au Jus may not be intended to be a gravy, if you'd like it thicker, you can certainly make that happen. To thicken your sauce further, melt 1 tablespoon of butter in a microwave-safe bowl. Add a 1 tablespoon of flour, and whisk to combine. Then, add about 2 tablespoons of the prepared Au Jus sauce to the butter/flour mixture. Whisk to combine, and add it all back to the saucepan. Bring to a simmer over medium-high heat, stirring until thickened.

AU JUS FOR PRIME RIB...AND SO MUCH MORE!

This sauce is often served with prime rib, but is certainly not limited to prime rib alone! It's a classic pairing with French dips and steak sandwiches alike. You could also use pan drippings from either a tri-tip roast or roasted beef tenderloin to make this recipe, or go the butter route and beef up the flavor for any of the following cuts of meat:

  • Pork Tenderloin
  • Pork Loin Roast
  • Grilled Ribeye Steaks
  • Roasted Lamb

Another tasty, easy sauce for steak is Peppercorn Sauce!

Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (3)

Au Jus is a versatile sauce and wonderful for topping so many things! It's most definitely a recipe worth getting under your belt...especially when you consider just how seriously easy it is to make. If you've got 10 minutes, you've got time to take your meaty entrees to the next level with a ladle full of beefy goodness. Enjoy!

4 MORE STEAK SAUCES YOU'LL LOVE

  • Creamy Horseradish Saucetakes less than 5 minutes and requires only two ingredients: prepared horseradish and sour cream!
  • Authentic Chimichurri Sauceis the perfect blend of parsley, cilantro, jalapeños, and lime. It's great for topping proteins, as a salad dressing, and can even be used as a marinade!
  • Easy Blender Béarnaise Sauceis like Hollandaise sauce on steroids, amped up with fresh tarragon and perfect for topping both vegetables and beef!
  • Gorgonzola Sauce is a rich and decadent sauce perfect for smothering steaks and even pasta! It's made with minced shallots, crumbled blue cheese, and cream.

4.07 from 145 votes

Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (4)

Print

Prime Rib Au Jus

Prep Time

5 mins

Total Time

10 mins

A quick and easy recipe for prime rib aujus sauce featuring beef drippings, beef broth, and a quick simmer.

Course:Condiment

Cuisine:French

Keyword:Au Jus Sauce

Servings: 12

Calories: 25 kcal

Author: Kelly Anthony

Ingredients

  • 2 tablespoonsbeef drippings, butter, or a combination of the two
  • 2tablespoonsall-purpose flour
  • 3cups unsalted or low-sodium beef broth
  • ¾teaspoon soy sauce
  • 1teaspoon Kosher salt
  • ½teaspoonblack pepper

Instructions

  1. Add the beef drippings (or butter) to a large saucepan over medium heat and all to melt, if needed. Sprinkle the flour over the fat and whisk for 30-45 seconds.

  2. Add 1 cup of the beef broth a splash at a time, whisking after each addition. Slowly pour in the remaining beef broth, whisking all the while. Add the soy sauce, Kosher salt, and pepper and increase the heat to medium-high.

  3. Simmer for 4-5 minutes, allowing to reduce slightly. Serve and enjoy.

Nutrition Facts

Prime Rib Au Jus

Amount Per Serving

Calories 25Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 341mg15%

Potassium 120mg3%

Carbohydrates 1g0%

Protein 1g2%

Vitamin A 60IU1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (5)

Sources: Meriam-Webster, Dictionary.com

Prime Rib Au Jus Recipe - So EASY! - The Anthony Kitchen (2024)

FAQs

How do restaurants make prime rib so tender? ›

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

What is the best temperature to cook a prime rib roast? ›

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

What gives prime rib its flavor? ›

Fresh Herbs: In addition to fresh garlic, fresh herbs like rosemary and thyme really give this prime rib its perfect flavor. Onion Powder: A dash of onion powder is simple, easy, and really kicks this prime rib up a notch.

How do you keep prime rib moist? ›

Storing your prime rib correctly is crucial to your leftovers staying as juicy and tasty as day one. First things first, wrap leftover prime rib tightly in plastic wrap, preferably keeping it intact rather than slicing it. This will help keep as much moisture inside as possible.

What is au jus gravy mix made of? ›

Ingredients. MALTODEXTRIN, FOOD STARCH, HYDROLYZED SOY AND CORN PROTEIN, SALT, BEEF STOCK, ONION POWDER, BLEACHED WHEAT FLOUR, PALM OIL, CONTAINS 2% OR LESS OF GARLIC POWDER, SOYBEAN OIL, CARAMEL COLOR, YEAST EXTRACT, CORN SYRUP SOLIDS, SPICES, XANTHAN GUM, SODIUM CASEINATE (A MILK DERIVATIVE), NATURAL FLAVORS.

What is the difference between jus and au jus? ›

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".

Do you thicken au jus? ›

Although au jus is not intended to be gravy, you can thicken the sauce by melting 1 tablespoon of butter in a microwave-safe bowl, adding 1 tablespoon of flour, and whisking these together. Then, add about 2 tablespoons of the prepared au jus sauce to the butter-flour mixture.

Is it better to cook prime rib at 325 or 350? ›

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!

Do you cook prime rib covered or uncovered? ›

Do you cover prime rib roast when cooking? You can cover rib roast when cooking after searing it to help it retain some of its moisture, but it's not necessary. For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting.

Should I sear prime rib before roasting? ›

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

What is the most important thing to do before roasting a prime rib roast? ›

Look for a well-marbled and bone-in Prime Rib roast for the best flavor and tenderness. Bring the Meat to Room Temperature: Remove the Prime Rib from the refrigerator at least 1-2 hours before cooking. Letting it come to room temperature ensures more even cooking.

Should you salt prime rib the night before? ›

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Is it better to cook prime rib slow or fast? ›

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

What is the rule for prime rib? ›

The rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Also, be sure to consider how many side dishes you plan to serve. If you are preparing a large holiday meal with plenty of other food you could plan on ½ – ¾ pound prime rib per person.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Arielle Torp

Last Updated:

Views: 6332

Rating: 4 / 5 (41 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Arielle Torp

Birthday: 1997-09-20

Address: 87313 Erdman Vista, North Dustinborough, WA 37563

Phone: +97216742823598

Job: Central Technology Officer

Hobby: Taekwondo, Macrame, Foreign language learning, Kite flying, Cooking, Skiing, Computer programming

Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.