Best Prime Rib Au Jus Recipe (With or Without Drippings) + Gravy!
The very best prime rib au jus combines rich beef drippings from your roast with beef stock, Worcestershire, and seasoning. It's a savory part of serving a fantastic prime rib dinner for your Christmas or holiday meals! This incredibly flavorful DIY beef sauce is easy to make - just as easy as starting with a store-bought packet.
Servings: 8 servings
Calories: 103kcal
Prep 5 minutes
Cooking 20 minutes
Total Time 25 minutes
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Ingredients
Au Jus Ingredients (with or without the drippings)
- ½ cup prime rib beef drippings (or butter if not using drippings)
- 2 cups beef stock
- 1 tablespoon beef broth paste (Better Than Bouillon Beef Base)
- 1 tablespoon Worcestershire sauce (optional, you can also use soy sauce)
- salt & pepper (to taste) (add seasoning when cooking process is finished to taste)
Gravy Ingredients (optional)
- ½ cup prime rib beef drippings (or butter if not using drippings)
- 2 tablespoon all-purpose flour (use gluten free all-purpose flour if desired)
- 2 cups beef stock
- 1 tablespoon beef broth paste (Better Than Bouillon Beef Base)
- 1 tablespoon Worcestershire sauce (optional, you can also use soy sauce)
- salt & pepper (to taste) (add seasoning when cooking process is finished to taste)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
Au Jus (with or without the drippings)
- Add the ½ cup prime rib beef drippings (or butter) to a sauce pan. Melt over medium-high heat.
- Pour in the 2 cups beef stock, add the 1 tablespoon beef broth paste, and optional 1 tablespoon Worcestershire sauce. Whisk.
- Bring mixture to a boil, then reduce heat to a low simmer. Simmer uncovered for 15 minutes as the jus will reduce and concentrate the flavors.
- Taste and adjust seasoning with salt & pepper (to taste).
- Remove from heat and serve. Or allow to cool completely and store for later.
To Make Prime Rib Gravy (optional)
- Add the ½ cup prime rib beef drippings (or butter) to a sauce pan. Melt over medium-high heat, add the 2 tablespoon all-purpose flour, and whisk until thoroughly blended.
- Pour in the first ½ cup of 2 cups beef stock, add the 1 tablespoon beef broth paste, and optional 1 tablespoon Worcestershire sauce. Whisk very well; no clumps should be in the gravy. Once combined, pour in the remaining 1½ cups of 2 cups beef stock and whisk until smooth again.
- Bring the mix to a boil, then reduce heat and continue whisking while simmering. Gravy should thicken in 2 to 3 minutes.
- Remove from heat, adjust seasoning with salt & pepper (to taste), and serve.
Notes
*Nutrition data is for the au jus only.
Nutrition
Calories: 103kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg (10%) | Sodium: 251mg (11%) | Potassium: 6mg | Sugar: 1g (1%) | Vitamin A: 355IU (7%) | Calcium: 4mg | Iron: 1mg (6%)
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