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.
Christmas Prime Rib Red Wine Au Jus
The perfect finishing touch to a decadent and rich prime rib.
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)
DirectionsCombine 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.