Au Jus , Red Wine , Drippings , Prime Rib
Best for: Spooning over C01 smoked prime rib at Christmas dinner.
A warm pitcher of red wine au jus makes each slice of Christmas prime rib feel complete. This thin, savory sauce puts the roast’s drippings to work without turning the platter into a heavy gravy supper.
Grill: Saucepan over moderate heat on a grill side burner or stovetop; no additional smoke needed. Equipment: Fat separator or spoon, saucepan, fine-mesh strainer, heatproof measuring cup, whisk.
Ingredients
20–25 Minutes Total: 30–35 minutes.
- 1 tablespoon unsalted butter
- 1/4 cup finely minced shallot
- 1 cup dry red wine
- 2 cups unsalted beef stock, divided, plus up to 1/2 cup for final yield adjustment
- 1/2 cup defatted, unscorched beef roast drippings, or 1/2 cup additional unsalted beef stock
- 1 fresh thyme sprig
- 1/4 teaspoon black pepper
- 1/4 teaspoon Diamond Crystal kosher salt (0.7 g), optional, only if the finished jus needs it
Directions
Collect the pan juices from C01, separate or skim away the fat, and measure 1/2 cup liquid. Discard blackened or bitter drippings and use the specified additional stock instead; keep the clean drippings ready for immediate cooking.
Melt butter in a saucepan over moderate heat, add shallot, and cook for 2–3 minutes until softened without browning.
Add the wine and simmer for 7–10 minutes until reduced to approximately 1/3 cup, scraping the pan with a wooden spoon as needed.
Add 1 1/2 cups stock, the measured drippings, thyme, and pepper. Bring to a full rolling boil, then simmer for 8–10 minutes to blend the flavors; do not add uncooked drippings after this boiling step.
Strain into a heatproof measuring cup, discard solids, and return the liquid to the pan. Add the remaining 1/2 cup stock, then enough of the adjustment stock to make about 2 cups if needed; bring back to a simmer and add the optional salt only after tasting.
Pour into a warmed pitcher and serve with C01 prime rib and C16 Creamy Horseradish Sauce. Refrigerate unused jus within 2 hours and bring it to a rolling boil when reheating.
Grilling tip: Unsalted stock leaves room for the concentrated seasoning already present in the roast drippings.
Made to serve alongside Smoked Prime Rib with Garlic-Herb Crust.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
