How To Make Prime Rib Au Jus Without Drippings: A Step-by-step Guide

Prime rib au jus, a culinary masterpiece, tantalizes taste buds with its tender, juicy meat and flavorful sauce. However, the traditional method of making au jus relies on drippings from the roasting prime rib, which can be challenging if you don’t have enough drippings. This blog post unveils the secret to creating an exquisite prime rib au jus without relying on drippings, empowering you to savor this delicacy anytime.

Ingredients:

• 1 boneless prime rib roast (3-4 pounds)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 cup beef broth
• 1 cup dry red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water

Step-by-Step Instructions:

1. Season and Sear the Prime Rib: Preheat oven to 450°F (230°C). Season the prime rib with salt and pepper, then rub with olive oil. Heat a large skillet over medium-high heat and sear the prime rib on all sides until golden brown.
2. Roast the Prime Rib: Transfer the prime rib to a roasting pan and roast for 15 minutes at 450°F (230°C). Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
3. Create the Au Jus Base: In a saucepan, combine the beef broth, red wine (if using), Worcestershire sauce, soy sauce, and garlic. Bring to a simmer and reduce by half, about 15 minutes.
4. Thicken the Au Jus: In a small bowl, whisk together the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering au jus base until thickened.
5. Rest the Prime Rib: Remove the prime rib from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
6. Carve the Prime Rib: Carve the prime rib into thin slices and serve immediately.
7. Serve with the Au Jus: Pour the au jus over the prime rib slices and enjoy the symphony of flavors.

Substitutions:

• Beef Broth: If you don’t have beef broth, you can use chicken broth or vegetable broth.
• Red Wine: If you don’t have red wine, you can omit it or substitute it with more beef broth.
• Worcestershire Sauce: You can substitute Worcestershire sauce with soy sauce or fish sauce.
• Soy Sauce: You can substitute soy sauce with tamari or coconut aminos.

Tips:

• For a richer flavor, use a combination of beef broth and red wine in the au jus base.
• Don’t overcook the prime rib. Use an instant-read thermometer to ensure the desired doneness.
• Let the au jus simmer for a longer time to enhance its flavor.
• Serve the prime rib with your favorite sides, such as roasted potatoes, asparagus, or mashed cauliflower.

FAQs:

1. Can I make the au jus ahead of time? Yes, you can make the au jus base ahead of time and reheat it before serving.
2. Can I use a different cut of beef for this recipe? Yes, you can use a rib roast or a top sirloin roast.
3. How do I know when the prime rib is done roasting? Use an instant-read thermometer inserted into the thickest part of the roast to check the internal temperature.
4. Why is my au jus too thin? If your au jus is too thin, you can add more cornstarch slurry and simmer until thickened.
5. What is the best way to reheat the prime rib? You can reheat the prime rib in a preheated oven at 325°F (165°C) for 15-20 minutes or until warmed through.

Takeaways: Unlocking the Drippings-Free Prime Rib Au Jus Masterpiece

With this foolproof method, you can now relish the exquisite flavors of prime rib au jus without the need for drippings. The tender, juicy meat paired with the flavorful sauce creates a culinary experience that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, follow the step-by-step instructions, and prepare to indulge in a prime rib au jus masterpiece that will impress your family and friends alike.