Au Jus for Smoked Prime Rib

BBQ_Steve · 12-27-2012, 03:52 PM

Looking forward to smoking my first prime rib this weekend. Anyone have a favorite recipe for au jus to accompany it?

Thanks!

Bludawg · 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.

landarc · 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

jasonjax · 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.

martyleach · 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.

TIMMAY · 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...

fijuur · 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 .

Enjoy

Captain Dave · 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.

BBQ_Steve · 12-28-2012, 05:51 PM

Thanks for all of the responses! Cooking tomorrow and can't wait to see how it comes out.

12-27-2012, 03:52 PM	#1
BBQ_Steve Is lookin for wood to cook with. Join Date: 12-27-12 Location: Cypress, TX Downloads: 0 Uploads: 0	Au Jus for Smoked Prime Rib Looking forward to smoking my first prime rib this weekend. Anyone have a favorite recipe for au jus to accompany it? Thanks! __________________ Knowing just enough to be dangerous Weber Performer Oklahoma Joe Offset Masterbuilt 40

12-27-2012, 04:00 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	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. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-27-2012, 04:41 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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 __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-27-2012, 08:28 PM	#5
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	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. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

12-28-2012, 07:28 AM	#8
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Beechgrove, Tn. 37018 Downloads: 0 Uploads: 0	There is a bagged mix that is pretty good with some doctoring. __________________ Thanks for noticing

12-27-2012, 07:44 PM	#4
jasonjax is one Smokin' Farker Join Date: 12-20-07 Location: Jax, Fl. Downloads: 0 Uploads: 0	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, 09:04 PM	#6
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Columbia SC Downloads: 0 Uploads: 0	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	#7
fijuur Found some matches. Join Date: 12-08-12 Location: Phoenix, az Downloads: 0 Uploads: 0	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 . Enjoy

12-28-2012, 10:23 AM	#9
Hawg Father of Seoul is one Smokin' Farker Join Date: 09-14-10 Location: Rogers, AR Downloads: 0 Uploads: 0	Try a spoon full of sugar. Especially if you use the woster.

12-28-2012, 05:51 PM	#10
BBQ_Steve Is lookin for wood to cook with. Join Date: 12-27-12 Location: Cypress, TX Downloads: 0 Uploads: 0	Thanks for all of the responses! Cooking tomorrow and can't wait to see how it comes out. __________________ Knowing just enough to be dangerous Weber Performer Oklahoma Joe Offset Masterbuilt 40