Prime Rib Red Wine Au Jus
Hearty, rich, and packed with beefy flavor doesn’t even come close to describing this wonderful Prime Rib Red Wine Au Jus that elevates your prime rib roast so beautifully! While no prime rib roast is ever complete without au jus, I always suggest serving your au jus on the side and also want to point out that your au jus can only be as good as your ingredients. So, use a ‘better than your average cooking wine’ in this scrumptious treat of a meal 😉
I also suggest using homemade beef broth, if possible. If not, use the best beef broth that you can get your hands on as these two core ingredients make a world of difference in the end result!
The easy part of prime rib red wine au jus is that half the work is done while your roast is in the oven…all of your fragrant spices and seasoning will be a part of the drippings that are used in your au jus. Let your prime rib rest, and mix up your au jus (and don’t forget your Yorkshire puddings and creamy horseradish sauce!) while you wait for your tender prime rib roast!
Last Updated: December 24th, 2016
No prime rib roast is ever complete without a hearty au jus!
- 2 cups beef broth
- 1 cup cabernet sauvignon (or your choice red wine)
- 1/2 cup prime rib roast drippings
- 2 Tbsp unsalted butter
- 1 sprig fresh rosemary
- 1 pinch ground sage
- salt & pepper (to taste)
Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus.
Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor. Strain and serve in individual bowls for each of your guests (and save the leftover au jus for sandwiches tomorrow!).