This delicious au jus made with dry red wine is a perfect complement to prime rib.
You can prepare au jus while prime rib is resting.
I do not like to use the same roasting pan to cook au jus because it's hard to cook in a rectangle roasting pan over circular burner evenly. But, we still need to get all those great drippings out of the roasting pan.
Simply heat up the roasting pan over the largest burner, over medium heat. Preheat a different cooking pan over another burner on medium heat. (Make sure the pan is large enough to cook au jus.)
Add wine to the roasting pan, to deglaze and lift all the meat drippings. Use a wood spatula to scrape the bottom of the roasting pan and lift all the drippings from all parts of the pan.
Pour everything from the roasting pan into the preheated cooking pan.
Add beef stock, garlic powder, thyme, salt, and pepper. Bring it to simmer and let it simmer for about 15-20 minutes, until about half of the mixture is cooked out. Stir once in a while.
You can portion au jus into individual remekins for servings.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.