Au Jus for Prime Rib
A versatile au jus complements roasted meats such as beef, chicken, lamb, or veal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Remove the roast to a foil-tented platter for resting, then pour off most fat from the roasting pan, preserving meat juices.
-
Place the roasting pan on two stovetop burners. Add chopped carrots, onion, and celery.
-
Cook vegetables on high heat, stirring until browned and liquid evaporates, about 1 minute.
-
Add 1 1/2 cups beef stock to the pan and cook on high, scraping up browned bits for 1 minute.
-
Transfer pan contents to a saucepan with the remaining 1 1/2 cups beef stock. Simmer for 20 minutes until reduced by 1/3.
-
Strain the liquid, optionally through cheesecloth for a smoother sauce, then skim any fat.
-
Once the roast has rested, carve it and stir any accumulated platter juices into the sauce.
-
Season the au jus with salt and pepper to taste.
-
Serve the sauce with the sliced meat.