I don’t make prime rib terribly often, but have long been a fan of the reverse sear approach. The issue I’ve encountered is that I cannot reliably get a great au jus, due to the lack of pan drippings.
For me kenji’s oxtail red wine au jus in this recipe did not quite deliver. Could have been my execution. https://www.seriouseats.com/perfect-prime-rib-with-red-wine-jus-recipe
I’m sure it would be easier to just deglaze the pan of a traditionally prepared prim rib … just wanted to pulse check how folks are cooking their prime rib and how they have approached the topic of au jus
by Meinhard1
3 Comments
I’ve tried it and yes, the jus is difficult due to lack of drippings. I think next time I’ll try to use some nested pans to catch the drippings and hopefully limit the drippings drying out. Last time I added a bit of liquid to the roasting pan to try to keep the drippings in liquid then reduced it after the fact.
Yeah I usually make one around thanksgiving or Christmas depending on whats on sale.
I’ve never bothered with the au jus because it seems to fussy. I usually go with a horseradish cream sauce.
I haven’t done prime rib but I’ve done it for a few rib roasts and it’s amazing.