After serving Prime Rib for Christmas, I was asked for my Au Jus recipe and have been emailing it, so I thought I would share it here as well:

Drippings
1 cup Red Wine (something you would drink)
2 cups Beef Stock
1/2 tbs fresh thyme leaves, finely chopped
Salt and Pepper to taste


After you remove your prime, place your roasting pan on the stove top and deglaze with the wine. Reduce the wine by half, then stir in the beef stock and reduce again. Once this is reduced a bit, stir the thyme in. Salt and pepper to taste.



Its a simple recipe but it tends to get rave reviews.

Thank you! I was just thinking about this. A little to late though as the pan has long been cleaned.

� cup soy sauce
5 1/4 cups water
2 Tablespoons �Beef base�
1/2 Tablespoon Garlic (powder or granulated)
1/4 teaspoon black pepper, med to fine grind
1/4 teaspoon , Whole Celery Seed
Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). add the celery seed and black pepper. Cover and set aside 3hrs/over nite. Just before using bring back to a boil stir well to get pepper off botom heat to a simmer�.

Wow. That sounds good. I've always liked a good au jus, but never knew how it was made. I'm going to try that.

The amount I listed is about perfect for a 6lbs prime, the recipe is easily scaled up for larger primes

Tag

wth is this tag stuff?

Sounds good and I wanna try it?

So why type tag? Save it to your watch list, copy and paste it to a word doc...I just don't get tag...how does that help you save it?

It's easy when you don't have 30 thousand posts...

Still doesn't make sense and there are better /easier ways to do it. Post count is not a factor. I wouldn't look through a 100 posts for something.

When I find a recipe I like here, I just copy it and save it.

But whatever works for you guys that do it. I am just trying to see the logic in it.

I will most likely be in the minority here, but I never did like wine in cooking. Of course even back in my drinking days I did not like wine, of any kind. I don't want any onion soup mix put into anything either. miles

I like a much simpler au jus. Adding in all sorts of ingredients does not make a sauce that pleases me.
after removing the roast from the pan, I'll drain most of the fat, but keep all the juices.
The old fashioned stuff, carrots, celery, and onions are what I like. I'll put those in the roast pan, chopped. I cook that down until the veggies are browned. This adds the flavor. All that is left is the veggies, the fat, and drippings. Do NOT burn it. Has to be watched carefully.
Next, pour your stock (for God's sake, NO bullion cubes) into the pan, and deglaze. Scrape all the goodness from the bottom. I don't use wine as a general rule, but am not against it. If you do like wine, try to use a robust red, not something 'fruity'. Do not use a large amount.
Put all that in a pan, and cook down by about a quarter. Strain the sauce. I sometimes use a cloth lining in the strainer. Next, season with just salt and black pepper. While I don't use a recipe, this is the way I have made au jus for about 40 years now.

What do you do with the au jus? Dip bread?

or pour over the meat, potatoes, bread.......