Prime Rib Au Jus: The Perfect Sidekick

Let’s be honest: a good prime rib deserves a rich, velvety au jus that’s bold enough to keep up. And yes, we’re using demi-glace because we’re not playing around with mediocrity.

Ingredients:

  • 2 cups beef stock or broth (low sodium if you’re sensible)

  • 1/2 cup dry red wine (or drink it, your call) Cabernet Savignon

  • 2 Tbsp pan drippings (or butter if you skipped drippings—don’t tell me)

  • 1/4 cup demi-glace (don’t skimp, this is the secret weapon)

  • 1 small onion, finely chopped (your knife skills are about to shine)

  • 2 garlic cloves, minced (the more, the merrier)

  • 2–3 sprigs fresh thyme (or a pinch of dried if your fridge betrayed you)

  • 1 sprig fresh rosemary (optional, but highly recommended)

  • Kosher salt and freshly cracked black pepper (to taste, like a pro)

Instructions:

  1. Drip, Drip, Hooray - After roasting your prime rib, pour those gorgeous pan drippings into a bowl. Skim off the fat unless you like your au jus greasy (no judgment).

  2. Get Sizzling - Heat the drippings (or butter, sigh) in a medium saucepan over medium heat. Add the onion and let it do its thing—soften and caramelize, about 5 minutes. Stir in garlic for one magical, fragrant minute. Do not burn it unless you love bitter regret.

  3. Wine Time - Pour in the wine. Let it simmer and reduce slightly, about 2–3 minutes. Scrape up the browned bits from the pan. These are flavor gold—don’t let them go to waste.

  4. Demi-Glace to the Rescue - Stir in the beef stock and demi-glace, watching the liquid turn into pure culinary luxury. Add the thyme and rosemary, because herbs = sophistication. Simmer for 10–15 minutes, stirring occasionally.

  5. Strain to Impress - Strain the au jus through a fine-mesh sieve into a heatproof bowl. Toss the solids; their job is done. Season the liquid masterpiece with salt and pepper, but taste first—demi-glace is rich and salty already.

  6. Serve Like a Pro - Warm your au jus before serving. Pour it into a gravy boat (or whatever vessel makes you feel fancy). Bask in the compliments as people drown their prime rib in your creation.

Pro Chef Hacks:

  • No Demi-Glace? Don’t even start. (Okay, fine. Use Worcestershire sauce and reduce it with butter, but it’s not the same.)

  • Make Ahead: You can refrigerate this and reheat gently. It’s even better the next day—like most brilliant things.

  • Customize: Add a splash of soy sauce or a dab of Dijon mustard if you’re feeling wild. No one will stop you.

Congratulations, you’ve just made the au jus that will haunt your guests’ dreams in the best way possible. You’re welcome.