We are going to talk about Au jus, what it is and how you get it.
A literal translation of Au jus is with juice and it really means the juice of anything.
You can have juice from chicken, you can juice from pork, you can have juice from beef.
America is typically the juice that is served with roast beef.
In this case I am working with a beautiful certified Angus beef brand prime rib.
Here is the problem if you are dealing with prime rib roast, you don't get a lot of juices
if you have roasted off your roast correctly, mainly because you have created that beautiful
crust, and the juices stay on the inside, that is where we want them, but we want something
to just highlight that pretty roast.
Here's what we are going to do.
Before I started roasting my prime rib I gave the pan a lining of tinfoil or aluminum foil
and sprayed it really lightly with cooking spray.
If you have a much smaller roast than I do, mine is a monster, and your roasting pan will
actually fit on your stove-top you can skip one of these steps.
You can take your roasting pan straight to the stove-top and put your broth right in
there.
Mine wasn't going to fit.
The other thing is if your using salt crest on your prime rib your drippings are going
to be way to salty, and you don't want to do that to your Au jus, it will throw it off.
So here's what we do.
Well we had a train, we had a memory card issue, we have dead batteries, and toddlers
and I don't know what all.
Anyway, here's what we are going to do, can you see all this?
This is all the stuff that fell to the bottom and this where all the juices went and it's
fabulous, but like I said it's way too salty.
Here's how we are going to get Au jus without killing ourselves with the salt
Over here I have two cups of beef broth now if you can use homemade it's way better but,
even I admit it's a little tricky to make homemade beef broth.
Now you are going to take some, now not all of this is salt remember we've got the peppercorns,
we've got garlic, we've got the juicy drippings, and all the [fond] the brown crusty bits,
and we're going to add several teaspoons right in here, and we're going to have this simmer
for just a few minutes.
Here's the other thing we are going to do.
Because we do have commercial beef broth, we're going to wake it up, and we're going
to give it a shot of a nice red wine.
I don't know, that was probably a quarter of a cup.
I need a spoon, I need to taste.
It's about a quarter of a cup, so here's what you want to do.
Can you manage get me a spoon?
We're going to bring this up to a boil, and then we're going to simmer it down until it's
reduced by about a third.
Let's make sure we got the right flavors in here.
Oh Lord, that's exactly right.
You don't have to watch me sit and simmer.
Actually, I'm not going to throw this away, I'm going to make some more Au jus because
that roast is so big, we're going to make French Dips later, but golden here.
Give me a minute, we're going to simmer and reduce, and then I'll show you what this looks
like, and how it should look on your prime rib.
We've reduced and that lets that raw alcohol taste kind of come off of it.
Check this out; we're going to put it in here, just because that's what I have so that you
all can see it.
Wow, that was smooth.
You see all those little bits?
Those are the peppercorns, and the garlic, little salt.
but salt may have dissolved.
My toddlers are trying to kill each other, but that right there is how you make Au jus.
Now wasn't that easy?
Let's have some prime rib, and fix the kid.