Perfect Paleo Prime Rib Au Jus Recipe - Dairy and Grain Free (2024)

FAQs

What is prime rib au jus made of? ›

Prime Rib drippings from : those precious drippings are the most important part of this recipe! beef broth: use a high-quality beef broth – this is not the time to skimp! dry red wine: it really helps round out the flavors.

But most of all, they are defined by how they are served, with broth either a meal in its own right or something you turn into other things, while the purpose of au jus is to serve as a sauce for roasts or prime rib, through dipping or pouring over the meal.

“If microwaving is your choice, we recommend you slice the meat first. Reheat it one slice at a time for even cooking,” Brekke says. It's also wise to avoid reheating prime rib in an air fryer or deep fryer, since "these methods can easily result in a rubbery, dry, and flavorless prime rib,” Anthony adds.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Carefully slice the meat off the bones and rub kosher salt all over the prime rib. Refrigerate, uncovered, for at least 24 hours. Let the prime rib come to room temperature before searing it in an oiled skillet.

Jus is a specific type of sauce, made from meat juice that has typically been derived from a roast. It's thus typically served as an accompaniment to meat, especially roast beef, which is then known as beef "au jus".

Recipes for Au Jus

Methods vary for creating au jus for such dishes as roast rib of beef -- sometimes called prime rib. Poultry, lamb, and veal can also be served au jus. A thickened version of jus called "jus lié" -- or "fond lié -- is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked.

Alternatively, you can use pre-made beef bouillon granules. Combine Ingredients: In a mixing bowl, combine the beef bouillon granules (or crushed cubes), onion powder, dried parsley flakes, white pepper, garlic powder, and celery salt. Use a whisk or a fork to ensure that all the ingredients are evenly mixed.

Is there a difference between au jus and au jus gravy? ›

Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy.

Start on the right foot by letting your prime rib sit at room temperature for a full 3 hours before roasting it.

Reheat it in a steamer

Giving the meat a quick steam session is a nice, gentle way to warm up sliced prime rib. To make it happen, grab a steamer basket (or a plate and some tin foil, or an aluminum pie plate), put it in a pot with a few tablespoons of water in the bottom, and bring the liquid to a simmer.

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in butcher paper. Roasts should be brought close to room temperature before they go into the oven to ensure more even cooking.

Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl. Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.

Cook until a thermometer inserted into the thickest part of the prime rib registers 130 degrees F for medium rare, 35 to 45 minutes of cooking time per pound. An 8-pound roast will take about 5 1/2 to 6 hours.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.