Master the Art of Prime Rib Au Jus: The Drippings-Free Method

Prime rib is a luxurious cut of beef that is perfect for special occasions. It is typically roasted in the oven and served with a flavorful au jus sauce. However, what if you don’t have any drippings to make the au jus? Not to worry! Here is a simple and delicious recipe for prime rib au jus without drippings.

Ingredients:

• 1 (3-4 pound) prime rib roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1/4 cup dry red wine (optional)
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions:

1. Preheat oven: Preheat oven to 450°F (230°C).
2. Season prime rib: In a small bowl, combine salt and pepper. Rub the mixture evenly over the prime rib.
3. Sear prime rib: Heat olive oil in a large skillet over medium-high heat. Sear the prime rib on all sides until browned.
4. Roast prime rib: Place the seared prime rib on a wire rack set over a roasting pan. Roast for 15-20 minutes per pound, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium, 155°F for medium-well).
5. Make au jus: While the prime rib is roasting, make the au jus. In a medium saucepan, combine beef broth and red wine (if using). Bring to a simmer and reduce heat to low.
6. Thicken au jus: In a small bowl, whisk together cornstarch and cold water to form a slurry. Gradually add the slurry to the simmering au jus, stirring constantly until thickened.
7. Serve: Remove the prime rib from the oven and let it rest for 10-15 minutes before carving. Slice the prime rib and serve with the au jus.

Tips:

• For a more flavorful au jus, use a flavorful beef broth, such as a beef bone broth or a beef demi-glace.
• If you don’t have dry red wine, you can substitute it with an equal amount of beef broth.
• The amount of time you roast the prime rib will depend on the size of the roast and the desired doneness. Use a meat thermometer to check the internal temperature of the roast.
• Let the prime rib rest before carving to allow the juices to redistribute, resulting in a more tender and juicy roast.

Variations:

• Herb-infused au jus: Add fresh herbs, such as rosemary, thyme, or sage, to the simmering au jus for extra flavor.
• Garlic-infused au jus: Add minced garlic to the olive oil before searing the prime rib for a delicious garlic flavor.
• Horseradish au jus: Serve the au jus with a dollop of prepared horseradish for a spicy kick.

Troubleshooting:

• Au jus is too thin: If the au jus is too thin, add more cornstarch slurry until it reaches the desired consistency.
• Au jus is too thick: If the au jus is too thick, add a little bit of water or beef broth until it reaches the desired consistency.
• Au jus is too bland: If the au jus is too bland, add more salt and pepper to taste.

In a nutshell:

Making prime rib au jus without drippings is a simple and delicious way to enjoy this classic dish. With just a few ingredients, you can create a flavorful and satisfying au jus that will complement your prime rib perfectly. So next time you’re craving prime rib, don’t be afraid to give this recipe a try.

Frequently Asked Questions

Q: Can I make this recipe with a different cut of beef?
A: Yes, you can use this recipe with other cuts of beef, such as rib eye or strip steak. However, the cooking times may vary depending on the cut of beef.

Q: Can I make the au jus ahead of time?
A: Yes, you can make the au jus ahead of time and reheat it when you’re ready to serve. Simply store the au jus in an airtight container in the refrigerator for up to 3 days.

Q: How can I make a vegetarian version of this recipe?
A: To make a vegetarian version of this recipe, substitute the beef broth with vegetable broth and use a plant-based meat substitute for the prime rib.