Two easy Prime Rib Au Jus recipes to serve alongside your buttery Oven Roasted Prime Rib Recipes, Smoked Prime Rib, Sous Vide Prime Rib or Smoked Beef Tenderloin. These roast beef au jus recipes create flavorful broths, in just five minutes, reflective of a high-end steakhouse au jus.
We also serve this prime rib sauce alongside leftover Prime Rib Sandwich and Horseradish Sauce for Prime Rib.
Prime Rib Recipes are what we’re known for around these parts, yet we’re just getting around to posting both our Prime Rib Rub recipe and these two prime rib au jus recipes. They all go hand in hand to make the an unparalleled prime rib roast. Decadence at its finest.
There are two type of au jus peeps – those who prefer a classic beef au jus and those who prefer an amped up red wine version. Both are the equivalent of liquid gold, so it’s personal preference. As such, we’re dropping 2 different au jus recipes on ya! Both are ready in only 5 minutes, so why not make both and let your guests decide? Booze or no booze. It’s like Sofie’s choice.
Table of Contents
How to Make Prime Rib Au jus
Prime rib au jus is the perfect accompaniment to tender, juicy beef as it’s light, brothy and savory. Au jus brings out the beef flavor and enhances the buttery texture of the prime rib.
Both recipes include instructions for au jus with beef drippings and au jus without beef drippings. We prefer to capture the beef drippings and putting them to good use. Stop buying au jus gravy mix and make your own! Here’s how to make au jus sauce for prime rib.
Prime Rib Au Jus Recipe
This Prime Rib Au Just Recipe only takes a handful of ingredients to make at home. It’s delicious and easy to prepare. It’s much better than the fan favorite Texas Roadhouse Au Jus Recipe. Here’s how to make au jus from scratch.
Make the Roux – Make a roux with beef drippings (or butter) and flour in a medium saucepan over medium heat.
Add Liquid and Spices- Add beef broth to the pan, bit by bit, and whisk to combine. Season with soy sauce and pepper. Grab a Substitute for beef brothif you need to.
Simmer –Reduce for 4 minutes. Taste and adjust seasonings as needed.
Red Wine Au Jus Recipe
Red wine au jus involves a few more ingredients than the classic version, but it’s an excellent option for lovers of red wine sauces.
Sauté the Onions- Add the beef drippings (or butter) to a medium saucepan and sauté over medium heat.
Add Wine and Reduce- Add the dry red wine and reduce by half.
Thicken The Sauce – Whisk in the flour to thicken the sauce.
Add Liquid and Spices – Add the beef stock and spices and whisk.
Simmer – Reduce for 3-4 minutes before removing the thyme and bay leaf. Taste and adjust seasonings as needed.
While it takes a few more ingredients to make, red wine standing rib roast au jus is still easy to cook, delicious, and hearty!
What is Beef Au Jus Made Of?
Au jus sauce is classically made with the drippings of a beef roast. It’s similar to gravy, in that it’s made from meat juices and is heavily concentrated with flavor, however gravy is much thicker vs brothy. It’s rounded out with Beef consommé (or beef stock), soy sauce (or Worcestershire sauce), black pepper and salt.
Red wine au jus sauce also includes shallots, dry red wine, and herbs.
What Red Wine Should You Use in Au Jus?
Any dry red wine that you would drink can be used. You want to use a wine that you like because it will impart flavors on your au jus. We like to use Pinot Noir, but the choice is yours! You can go for a bold red that will pair beautifully with your prime rib meal.
Au Jus Pronunciation
If you’re wondering how to pronounce au jus, you’re not alone! It’s a French culinary term pronounced “oh zhoo.” Au jus is a French word meaning “with juice”.
Roast Beef Au Jus Tips
How to Store Au Jus in the Fridge
Any leftover au jus sauce can be stored in an airtight container in the refrigerator for up to 3 days. Make sure you let the au jus cool to room temperature before storing.
How to Freeze Au Jus
Au jus is very freezer friendly. Store it in an airtight container. Alternatively, you could pour it into an ice cube tray, let it freeze, then transfer to a plastic food storage bag for easy access in smaller portions. Au jus keeps for 3 months in the freezer.
What Is Prime Rib Dip?
One of our favorite ways to use leftover prime rib is to made French Dipped Sandwiches to dunk into homemade Au Jus. It is truly the ultimate sandwich for all you meat lovers out there!
More Recipes To Use Prime Rib Au Jus
Instant Pot Roast Beef
Individual Beef Wellington
Philly Cheesesteak Sandwich
Roast Beef Sandwich
Oven Roasted Roast Beef
Two Prime Rib Au Jus Recipes (Classic Beef and Red Wine)
Two Quick and Easy Prime Rib Au Jus Recipe's – the perfect accompaniment to our Melt-in-Your-Mouth Prime Rib Recipe and Smoke Prime Rib Recipe. Your holiday dinner will be extra special with a butter soft prime rib roast and beef au jus.
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Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 6 people
Calories: 58kcal
Author: Darcey Olson
Cost: $2.50
Ingredients
Classic Prime Rib Au Jus:
- 2 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
- 2 tbsp All-purpose Flour
- 3 Cups Beef Consommé or Stock
- ½ tsp Soy Sauce or Worcestershire sauce
- Sea Salt, To Taste ((*Note 2))
- Black Pepper, To Taste
Red Wine Au Jus:
- 1 tbsp Beef Drippings or Unsalted Butter ((*Note 1))
- ¼ Cup Dry Red Wine ( (*Note 3))
- ¼ Cup Finely Diced Shallots
- 1 tbsp All-purpose Flour
- 1.5 Cup Beef Consommé or Stock
- 1 Sprig Fresh Thyme
- 1 Dried Bay Leaf
- Sea Salt, To Taste ( (*Note 2))
- Black Pepper, To Taste
Instructions
Classic Beef Prime Rib Au Jus:
Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings). Sift the flour over the drippings/melted butter and whisk for 30-45 seconds.
Add 1 cup of beef broth and whisk to combine. Slowly pour in the remaining beef broth while continuing to whisk. Increase the heat to medium-high and add the soy sauce, sea salt, and black pepper.
Simmer for 4 minutes, allowing to reduce. Taste and adjust seasonings, if needed.
Red Wine Au Jus:
Add the beef drippings (or butter) to a medium saucepan over medium heat (and melt if using butter or cold beef drippings).
Add the shallots and cook for 30 seconds, stirring occasionally.
Add the red wine and cook until the wine is reduced by about half (Tip- You should no longer smell the wine).
Sift the flour over the red wine mixture and whisk for one minute.
Add 1/4 cup of beef consommé and whisk. Add the rest of the beef consommé, thyme, bay leaf and black pepper. DO NOT add the salt until the end after you’ve tasted the reduced sauce.
Simmer on low for 3-4 minutes to further reduce the au jus. Fish out the thyme sprig and bay leaf and discard. Taste and adjust seasonings, if needed.
Notes
Note 1: You can use 100% beef dripping from the prime rib, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor, however prime rib doesn’t give off a ton of drippings, unlike other large beef roasts.
Note 2: The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the au jus until the very end after you’ve tasted it to gauge the saltiness. It’s also important to keep in mind the salt level of the prime rib crust when salting.
Note 3: We love using Pinot Noir when making the red wine au jus. Any bold dry red wine will work, however.
Nutrition
Calories: 58kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Calcium: 11mg | Iron: 1mg
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