how to make au jus for prime rib

To make a classic au jus for prime rib, you use the pan drippings from the roast, add beef broth and a splash of red wine and Worcestershire, then simmer briefly until flavorful and slightly reduced. It should be thin, savory, and perfect for spooning over slices of prime rib rather than thick like gravy.

What is au jus?

Au jus is a light, intensely beefy sauce made from the natural juices released by meat during roasting.
Unlike gravy, it is not thickened with flour or cornstarch and stays broth-like and pourable.

Core ingredients

Most prime rib au jus recipes follow a similar pattern:

• Pan drippings from roasted prime rib (fond + fat)
• Beef broth or stock (often low-sodium so you can control salt)
• Dry red wine (Cabernet, Merlot, or Pinot Noir) for depth
• Worcestershire sauce for umami and savoriness
• Kosher salt and black pepper to finish

Optional flavor boosts some cooks add:

• Aromatics: onion, carrot, celery, garlic, thyme, bay leaf
• Tomato paste for extra richness
• Beef bones roasted and simmered separately for a stronger base

Simple pan au jus (quick method)

This is a straightforward version using your roasting pan after the prime rib is done.

1. Remove the roast
   • Take the prime rib out of the roasting pan and set it aside to rest.
   • Pour off some fat if there is a thick layer; leave 2–4 tablespoons plus all the browned bits.
2. Deglaze the pan
   • Place the roasting pan over medium heat on the stovetop.
   • Add about 1/2 cup dry red wine (or extra beef broth if you prefer no alcohol).
   • Scrape up the browned bits with a wooden spoon as the liquid simmers.

3. Add broth and seasoning
   • Pour in 1½–2 cups low-sodium beef broth.
   • Add about 1 tablespoon Worcestershire sauce.
   • Bring to a gentle boil, then reduce to a simmer.

4. Simmer and adjust
   • Let it simmer 5–10 minutes, until it tastes rich and slightly reduced.
   • Skim excess fat from the top with a spoon.
   • Season with salt and freshly ground black pepper to taste.

5. Strain and serve
   • Strain through a fine mesh sieve into a small pitcher or gravy boat.
   • Serve warm alongside sliced prime rib for dipping or spooning.

Deeper, restaurant-style au jus

If you want something more robust, you can build a separate pot of au jus while the roast cooks.

• Brown meaty beef bones (neck bones, oxtails) in oil in a Dutch oven until well colored.
• Add onion, carrot, celery, and tomato paste; cook until lightly caramelized.

• Add red wine, beef stock, and herbs like thyme and bay leaf; simmer until the roast is done.
• Strain, then deglaze the roasting pan with a ladle of this liquid and pour the drippings back into the pot.

• Taste, adjust salt and pepper, and serve as your au jus.

Small HTML recipe table

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<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>Action</th>
      <th>Key Details</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>1</td>
      <td>Collect drippings</td>
      <td>Reserve 2–4 Tbsp fat and all browned bits from prime rib pan.[web:1][web:9]</td>
    </tr>
    <tr>
      <td>2</td>
      <td>Deglaze</td>
      <td>Add ~1/2 cup red wine or broth; scrape up browned bits over medium heat.[web:1][web:3]</td>
    </tr>
    <tr>
      <td>3</td>
      <td>Build liquid</td>
      <td>Add 1½–2 cups beef broth plus 1 Tbsp Worcestershire sauce.[web:1][web:3][web:9]</td>
    </tr>
    <tr>
      <td>4</td>
      <td>Simmer</td>
      <td>Boil, then simmer 5–10 minutes until flavorful; skim excess fat.[web:1][web:3]</td>
    </tr>
    <tr>
      <td>5</td>
      <td>Finish</td>
      <td>Strain, taste, and adjust salt and pepper; serve warm with prime rib.[web:3][web:5]</td>
    </tr>
  </tbody>
</table>

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Learn how to make au jus for prime rib using pan drippings, beef broth, red wine, and Worcestershire sauce, plus tips for a richer restaurant-style version and simple serving ideas.

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