Au Jus for Prime Rib
This au jus recipe is perfect for roasted beef recipes like prime rib. You can also modify the au jus to serve with roasted chicken, lamb or veal.
- Serves: 10 persons
- 1(11- to 18-pound) cooked beef roast
- 2carrots (chopped)
- 1medium onion (peeled and chopped)
- 2celery stalks (chopped)
- 3cups beef stock
- Salt (to taste)
- Black pepper (to taste)
Step 1Gather the ingredients.
Step 2Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board in an area that's warm. If there is a lot of fat left in the pan, pour most of it off—you can refrigerate it in a Mason jar to add concentrated flavor and richness to soups, stocks, chilis, and even pasta. When pouring out the fat, take care not to lose any of the meat juices.
Step 3Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, onion, and celery.
Step 4Cook on high for a minute, stirring everything around with a wooden spoon until the veggies are a bit browned and most of the liquid has cooked off—but don't let anything burn.
Step 5Pour in about half of the stock and cook for another minute over high heat while scraping all those toasty bits (called fond ) away from the bottom of the pan with your wooden spoon.
Step 6Pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about a third.
Step 7Pour the liquid through a mesh strainer. For a finer strain, you can line the strainer with cheesecloth. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top.
Step 8By now, your roast will have finished resting and will be ready to carve. If the roast has thrown off any additional juices while it rested, stir these into the sauce.
Step 9Add salt and pepper to taste.
Step 10Each portion of meat should get 1 1/2 to 2 ounces of au jus sauce.
Step 11Serve warm and enjoy.