Learn How To Cook The Perfect Prime Rib Au Jus Without Drippings!

Indulge in the exquisite flavors of prime rib au jus without the hassle of drippings. This delectable dish offers all the rich and savory goodness of traditional au jus, but with a simplified preparation process. Discover the secrets to crafting this culinary masterpiece, even when you lack the usual drippings from a prime rib roast.

Ingredients

For the Prime Rib:

• 3-4 pound prime rib roast
• Salt and black pepper, to taste
• Olive oil, for searing

For the Au Jus:

• 2 cups beef broth
• 1 cup red wine (optional)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

Prepare the Prime Rib

1. Preheat oven to 450°F (230°C).
2. Season the prime rib liberally with salt and black pepper.
3. Heat a large skillet over medium-high heat. Add olive oil and sear the prime rib on all sides until browned.
4. Transfer the prime rib to a roasting pan and roast for 15 minutes at 450°F (230°C).

Reduce the Heat and Roast

5. Reduce the oven temperature to 325°F (160°C).
6. Continue roasting the prime rib for 45-60 minutes per pound, or until it reaches your desired doneness. A meat thermometer inserted into the thickest part of the roast should read 135°F (57°C) for rare, 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
7. Let the prime rib rest for 30 minutes before slicing and serving.

Make the Au Jus

8. While the prime rib roasts, prepare the au jus.
9. In a large saucepan, combine all the ingredients for the au jus: beef broth, red wine (if using), onion, celery, carrots, tomato paste, Worcestershire sauce, thyme, oregano, garlic powder, salt, and black pepper.
10. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are soft and the sauce has thickened.

Strain and Serve

11. Strain the au jus through a fine-mesh sieve into a serving bowl.
12. Serve the prime rib with the au jus on the side.

Tips

• For a richer flavor, use a combination of beef broth and red wine in the au jus.
• If you don’t have red wine, you can substitute with an equal amount of additional beef broth.
• Season the au jus to taste. You may need to adjust the amount of salt, black pepper, or herbs to suit your preferences.
• Let the prime rib rest before slicing and serving to allow the juices to redistribute, resulting in a more tender and juicy cut of meat.
• Serve the prime rib with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.

Variations

• Horseradish Au Jus: Add 1/4 cup of grated horseradish to the au jus for a spicy kick.
• Garlic Au Jus: Add 2-3 cloves of minced garlic to the au jus for a more garlicky flavor.
• Herb Au Jus: Add 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or oregano, to the au jus.

Benefits of Making Prime Rib Au Jus Without Drippings

• Less Mess: No need to deal with the hassle of collecting and straining drippings from the prime rib.
• Easier Cleanup: The simplified preparation process results in fewer dishes to wash.
• Control Over Ingredients: You can customize the au jus to your liking by adjusting the herbs, spices, and other ingredients.
• Time-Saving: You don’t have to wait for the prime rib to rest before making the au jus, saving you time.

Final Note: Savor the Flavors

Elevate your dining experience with the delectable flavors of prime rib au jus without drippings. This culinary masterpiece offers all the rich and savory goodness of traditional au jus, but with a simplified preparation process. Whether you’re hosting a special occasion or simply craving a gourmet meal, this dish is sure to impress.

Questions We Hear a Lot

Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use other cuts of beef, such as a rib roast or a top sirloin roast. However, the cooking times may vary.

Q: How do I know when the prime rib is done roasting?
A: Insert a meat thermometer into the thickest part of the roast. The internal temperature should be 135°F (57°C) for rare, 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.

Q: Can I make the au jus ahead of time?
A: Yes, you can make the au jus up to 3 days in advance. Simply store it in an airtight container in the refrigerator. Reheat it over medium heat before serving.