Joi Ito's Cooking

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Recipe
Red Wine Au Jus

For the original recipe and instructions, see: "Red Wine Au Jus" at foodieandwine.com

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Notes

Note 1: You can use 100% beef dripping from the prime rib, 100% butter, or a combo of the two. Using beef drippings will provide a beefier final flavor, however prime rib doesn't give off a ton of drippings, unlike other large beef roasts.

Note 2: The salt level in beef consommé and stock vary greatly by brand. DO NOT add salt to the au jus until the very end after you've tasted it to gauge the saltiness. It's also important to keep in mind the salt level of the prime rib crust when salting.

Note 3: We love using Pinot Noir when making the red wine au jus. Any bold dry red wine will work, however.

Ingredients

  • Classic Prime Rib Au Jus:
  • 2 tbsp Beef Drippings or Unsalted Butter (*Note 1)
  • 2 tbsp All-purpose Flour
  • 3 Cups Beef Consommé or Stock
  • ½ tsp Soy Sauce or Worcestershire sauce
  • Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste
  • Red Wine Au Jus:
  • 1 tbsp Beef Drippings or Unsalted Butter (*Note 1)
  • ¼ Cup Dry Red Wine (*Note 3)
  • ¼ Cup Finely Diced Shallots
  • 1 tbsp All-purpose Flour
  • 1.5 Cup Beef Consommé or Stock
  • 1 Sprig Fresh Thyme
  • 1 Dried Bay Leaf
  • Sea Salt, To Taste (*Note 2)
  • Black Pepper, To Taste