For the last three years, we have Prime Rib for Christmas dinner. My mom has a fail-proof recipe that turns out perfectly every single time. I’ll eventually get it posted here. When it isn’t Christmas and the prime rib is a distant memory this au jus is just as delicious over a filet or even a pot roast.
- 2 cups beef broth
- 1 cup cabernet sauvignon or whatever you are drinking with the meal
- 1/2 cup prime rib roast drippings we use as much as we can pour off, it is worth it, I promise
- 2 Tbsp unsalted butter
- 1 sprig fresh rosemary
- 1 pinch ground sage fresh works really well, as does rosemary
- salt & pepper to taste
- Combine all ingredients in a medium saucepan and bring to a rolling boil over medium-high heat. Reduce heat to low and allow to simmer for at least 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus. Remember the sauce is designed to be thinner than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor. The original recipe suggests straining the au jus, we don't bother.
Christmas Prime Rib Red Wine Au Jus
The perfect finishing touch to a decadent and rich prime rib.