Au Jus for Prime Rib

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Remove 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.

3. Step 3

   Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, onion, and celery.

4. Step 4

   Cook 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.

5. Step 5

   Pour 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.

6. Step 6

   Pour 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.

7. Step 7

   Pour 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.

8. Step 8

   By 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.

9. Step 9

   Add salt and pepper to taste.

10. Step 10

    Each portion of meat should get 1 1/2 to 2 ounces of au jus sauce.

11. Step 11

    Serve warm and enjoy.