Hearty, rich, and packed with beefy flavor doesn't even come close to describing this wonderful Prime Rib Red Wine Au Jus! This easy-to-make beef sauce elevates your prime rib roast so beautifully that it should be served with every roast beef dinner!
Red Wine Au Jus {Cabernet Jus or Red Wine Jus Recipe}
My super easy to make red wine jus is the perfect pairing for your delicious holiday roasts!
While no prime rib roast is ever complete without au jus, I always suggest serving your red wine 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! In a pinch, my favorite to use for jus is the Better Than Bouillon jarred products.
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!
How To Make Red Wine Jus
- 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.
- Pour through a sieve or cheesecloth and strain (optional step) and serve in individual bowls for each of your guests (and save the leftover au jus for sandwiches tomorrow!).
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📖 Recipe Card
Prime Rib Red Wine Au Jus
Ingredients
- 2 cups beef broth
- 1 cup cabernet sauvignon (or your choice red wine)
- ½ cup prime rib roast drippings
- 2 tablespoon unsalted butter
- 1 sprig fresh rosemary
- 1 pinch ground sage
- salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- 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!).
Notes
Nutrition
Dianne says
What can I use instead of drippings?
Angela @ BakeItWithLove.com says
You can use butter as a fat substitute to make this au jus without drippings, enjoy!
Teresa says
How much butter would you use in place of the 1 cup of prime rib drippings?
Angela @ BakeItWithLove.com says
You can use a blend of broth and butter, but in general, I replace the drippings with an equal amount of butter. Thanks for asking!
Erin says
Can you make this the day before you serve it?
Angela @ BakeItWithLove.com says
Hi Erin! Yes, this is a great jus to make in advance. The flavors come together really well after a day of being refrigerated. Enjoy!
Anonymous says
What can I add to the beef drippings if I don’t have 1 cup of drippings? Butter?
Angela @ BakeItWithLove.com says
Yes, butter is perfect as a drippings substitute. Enjoy!
Britt says
Can I use cooking red wine? Hate to buy a btl of wine we wont drink.
Angela @ BakeItWithLove.com says
Yes, you can just make sure that you do a little taste of the wine before using. If you don't like the flavor, I would skip the red wine completely.
Clancy says
For me personally, I wouldn’t recommend using store-bought cooking red wine, or any type of cooking wines, (sherry, white, sweet, etc.), for a couple of reasons. Look at the ingredients on the label, huge amounts of salt (180+ 2 tblsp.) and it contains preservatives, which aren’t the healthiest. I have to wonder why anyone would use cooking wine for any recipe, especially when alcohol is always cooked off? Plus, imo again, I wouldn’t want to ruin an expensive cut of beef by not following the recipe instructions. I buy a 6-pack of screw-top red wines, Cabernet to be exact. In Florida they cost $7.99 for 6 small bottles and you can replace the tops to use in other recipes. I hope I have not offended anyone. I admit, for years I used cooking wines only to be told by a professional chef to read the ingredients and decide for myself. As told to me, “only cook with any wine you would consider drinking, not what yiy would not drink.”