Looking forward to smoking my first prime rib this weekend. Anyone have a favorite recipe for au jus to accompany it?
12-27-2012 04:00 PM
Put the PR in a pan on a rack with 2 cups of beef stock 1 stalk of celery 1 carrot cut into 3-4 pieces and a 1/4ed onion when you take the PR off the pit add 1/2 cup of merlot to the stock and reduce by 1/2 add 2 tbl butter and whisk hell out of it.
12-27-2012 04:41 PM
Bludawgs recipe and method is a good one. I would use more beef stock, as I find jus goes fast. I prefer Merlot or Malbec as well. Salt and pepper to taste. Oh, I also put a small head of garlic, cut in half in the roasting pan
12-27-2012 07:44 PM
Take the usually minuscule amount of renderings you will get from a PR and add beef stock, some Worcestershire, a little red wine, garlic powder, salt, and pepper, bring to a good rolling boil to reduce it and viola.
12-27-2012 08:28 PM
It is pretty amazing that what I do is so similar to the above. I take the foil pan that my roast cooked in and put on the cooktop. Add 32Oz + unsalted beef stock and heat till I can get all the dried drippings melted. Then I add whatever big wine I have open, Cab, Zin, Merlot all good. Add some minced garlic and cook for awhile. Then add salt and pepper to taste.
12-27-2012 09:04 PM
Man... My au jus was completely HORRIBLE! Straight up poured it into the sink. Added too much worcestershire and it ended up tasting sour... Meh... I made horseradish cream instead. But up to that point I had onions, carrots, garlic, and mushrooms in the pan throughout the cook with salt free beef stock. It would have been fine if I didnt go crazy with the worsty...
12-28-2012 06:27 AM
You can also put some thyme and rosemary to your au jus to add some flavors.
Just let it reduce than strain it and than you add cold pieces of butter and whisk i t.
If you want to thicken up your au jus i recommend you to mix butter with flower and add this slowly to your jus .
12-28-2012 07:28 AM
There is a bagged mix that is pretty good with some doctoring.
Hawg Father of Seoul
12-28-2012 10:23 AM
Try a spoon full of sugar. Especially if you use the woster.
12-28-2012 05:51 PM
Thanks for all of the responses! Cooking tomorrow and can't wait to see how it comes out.