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

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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)

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Prime Rib Au Jus

Prep Time

5 mins

Cook 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

What is the secret to tender prime rib? ›

Let it REST, As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your roast without letting it rest, the juices will rush out then the meat will be chewy.

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 prime rib au jus made of? ›

Au jus is a thinner sauce than gravy, based on the combination of meat drippings, beef broth, and optional flavorings like soy or Worcestershire sauce. You won't see thickeners like cornstarch, flour, or arrowroot starch in this sauce usually because it's intended to stay much thinner.

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 does soaking prime rib in milk do? ›

It's milk.

A steak that marinates in an acidic or enzymatic liquid too long, such as citrus juice or cola, becomes tough or mushy. But the acid in milk is so mild that you can soak beef in it long enough to tenderize it effectively, without damaging the proteins on the surface.

Do you use butter or olive oil for prime rib? ›

Butter: Unsalted butter helps the spices stick and adds a rich, buttery flavor to the roast. Garlic: Adds an earthy flavor and a pungent aroma. Olive Oil: Helps the spices stick to the roast and helps prevent them from burning in the oven.

How do you get the best flavor on prime rib? ›

Rub a good quality kosher salt all over the meat the day before you want to cook it. Now, place it in the refrigerator overnight, UNCOVERED in order to enhance the beefy flavor while dissolving some of the proteins, which yields a buttery-tender, juicy roast.

How to get flavor inside a prime rib? ›

You don't want to use a concoction of flavors that is going to hide the deliciousness the meat already possesses. A dry rub is commonly used on prime rib to help develop the crispy crust and to lock in juice. Black pepper, kosher salt, and garlic powder are usually all the flavors you want with a prime rib.

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 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".

What is au jus sauce made of? ›

Au jus sauce is made from the drippings of a beef roast, Worcestershire sauce, beef broth, and red wine. I also like to throw in a sprig of fresh herbs like rosemary or thyme for added flavor, but this isn't traditional and is completely optional.

What is the difference between a jus lie and an au jus? ›

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Should I sear prime rib before roasting? ›

In the end, the thicker crust that we got from the final sear was not worth the vast swaths of rosy pink meat that were lost. We recommend a low, slow cook preceded by a good sear. Whatever crust you may get from the final sear is just not worth the risk to the rest of this exquisite cut of meat.

Do you cook prime rib covered or uncovered? ›

Leaving prime rib roast uncovered while roasting allows the meat to develop a nice brown crust. You should only cover the roast with aluminum foil if it is becoming too brown.

Should I sear prime rib before roasting in the oven? ›

Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.

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.

How do you get a perfect prime rib cooked? ›

Instructions
  1. Remove the roast from the fridge 2 hours before cooking and season with salt. ...
  2. Make the horseradish sauce (optional). ...
  3. Heat the oven to 500°F. ...
  4. Oven-sear the roast for 15 minutes. ...
  5. Reduce the oven temperature to 325°F and cook for 13 minutes per pound. ...
  6. Rest the roast before carving. ...
  7. Carve the roast.

Why is my prime rib always tough? ›

Overcooking the Prime Rib

That's why prime rib is so expensive: it's a huge piece of extremely good beef. Therefore, it's important not to cook it beyond medium-rare. Going past that temperature means the roast will no longer be tender.

Why do you salt prime rib before cooking? ›

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

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