There’s something magical about that first bite of tender prime rib dipped into rich, savory au jus. If you’ve ever dined at the legendary House of Prime Rib in San Francisco, you know their au jus is pure perfection.
This copycat house of prime rib au jus recipe brings that same restaurant-quality experience to your home kitchen. Whether you’re preparing a holiday feast or simply craving that deep, beefy flavor, learning how to make au jus for prime rib is easier than you think.
With just a handful of pantry staples and about 15 minutes, you’ll create the best prime rib au jus recipe that rivals any steakhouse.
What Does This Au Jus Taste Like?
This prime rib au jus delivers rich, concentrated beef flavor with layers of complexity. The red wine adds subtle fruity notes and depth, while Worcestershire sauce brings umami and a hint of tanginess.
Unlike thin, watery versions, this au jus recipe for prime rib has a silky, slightly thickened consistency that coats your meat beautifully. The butter creates a luxurious mouthfeel, and the roux gives it body without being gravy-heavy.
You’ll taste savory, meaty goodness with a perfectly balanced saltiness and a gentle black pepper kick. It’s the ideal companion for prime rib, elevating every bite.
House of Prime Rib Au Jus Recipe Ingredients You’ll Need
For the Au Jus:
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup beef broth + 1 teaspoon balsamic vinegar
- 2 cups beef broth (high-quality or homemade preferred)
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- Black pepper (to taste)
Essential Kitchen Utensils
- Medium saucepan or skillet
- Whisk or wooden spoon
- Measuring cups and spoons
- Small serving dish or gravy boat
- Ladle
Preparation and Cooking Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6-8 servings (approximately 2 cups)
How to Make Au Jus for Prime Rib: House of Prime Rib Au Jus Recipe Instructions
Step 1: Create the Roux Base
Melt the 4 tablespoons of butter in a medium saucepan over medium-high heat. Once fully melted and bubbling, add the 2 tablespoons of flour. Whisk or stir thoroughly to combine until no dry flour remains.
Step 2: Cook the Roux
Continue cooking the butter-flour mixture for about 1 minute, stirring constantly. This removes the raw flour taste and creates the foundation for your au jus.
Step 3: Add the Beef Broth & Balsamic
Pour in ¼ cup beef broth and 1 teaspoon balsamic vinegar, stirring immediately to fully incorporate. Cook for about 2 minutes, stirring frequently, until the mixture thickens into a paste-like consistency and develops a deep, rich color. This step concentrates the savory flavor and adds balanced depth to the au jus.
Step 4: Incorporate the Beef Broth
Add the 2 cups of beef broth to the pan. Stir well to combine, scraping up any flavorful bits from the bottom. Bring the mixture up to a gentle simmer, stirring as needed to prevent lumps.
Step 5: Season and Finish
Once simmering, stir in the 1 tablespoon of Worcestershire sauce. Let the au jus simmer for about 5 minutes to develop flavor and thicken slightly. Taste and adjust seasoning add salt if needed and freshly ground black pepper to your preference.
Step 6: Serve
When done, ladle the warm au jus into a small serving dish or gravy boat. Serve immediately alongside your prime rib, French dip sandwiches, steak, or roasted beef.
Customization and Pairing Ideas for Your Prime Rib Au Jus
1. Prime Rib Drippings Version
For an even more authentic flavor, learn how to make au jus from prime rib drippings by replacing 1 cup of beef broth with the pan drippings from your roasted prime rib. Skim off excess fat first, then proceed with the recipe. This creates an intensely beefy au jus that captures the essence of your specific roast.
2. French Dip Sandwich Companion
This easy au jus recipe is phenomenal with French dip sandwiches. Thinly slice leftover prime rib, pile it onto crusty rolls with melted provolone, and serve with individual ramekins of warm au jus for dipping. The combination is absolutely addictive.
3. Herb-Infused Variation
Add fresh thyme sprigs or rosemary to the simmering au jus for an aromatic twist. Remove the herbs before serving. This works beautifully when you’ve used similar herbs to season your prime rib.
4. Garlic Lover’s Enhancement
Sauté 2-3 minced garlic cloves in the butter before adding flour. This creates a more robust, savory au jus that pairs exceptionally well with garlic-crusted prime rib or steaks.
5. Savory Dinner Essentials
Pair house of prime rib roast recipe with creamy house of prime rib mashed potatoes recipe and airy house of prime rib yorkshire pudding recipe, creating a hearty, flavorful dinner perfect for special occasions.
6. Mushroom Au Jus
Sauté sliced cremini or button mushrooms in the butter before making the roux. This adds earthy depth and makes the au jus heartier perfect for serving over mashed potatoes alongside your prime rib.
7. Golden Comfort Sides
Serve house of prime rib yorkshire pudding recipe alongside tender roast and rich au jus, offering a traditional, satisfying combination that highlights classic textures and enhances the overall steakhouse dining experience.
8. Horseradish Cream Pairing
Serve your prime rib au jus alongside homemade horseradish cream. The combination of warm, savory au jus and cool, spicy horseradish creates a steakhouse-worthy experience with contrasting flavors and temperatures.
9. Creamy Indulgence Plate
House of prime rib mashed potatoes recipe balances savory au jus and perfectly roasted beef, while yorkshire pudding adds light crispiness, making every bite indulgent and ideal for a memorable dinner spread.
10. Yorkshire Pudding Drizzle
Don’t limit this easy prime rib au jus recipe to just meat. Drizzle it over Yorkshire puddings for an elevated side dish that soaks up all that delicious flavor. It’s a traditional British pairing that absolutely works.
Expert Tips for the Best Prime Rib Au Jus Recipe
1. Use High-Quality Beef Broth
The key to a flavorful House of Prime Rib au jus recipe starts with the broth. Choose a high-quality, low-sodium beef broth or homemade beef stock to create a rich, savory base. Better broth delivers deeper flavor and keeps the au jus well-balanced without wine.
2. Replace Wine with Balanced Acidity
In this no-wine au jus recipe, a small amount of balsamic vinegar combined with beef broth replaces red wine beautifully. This substitution adds depth and gentle acidity, helping recreate the complexity found in classic steakhouse au jus.
3. Maintain Proper Cooking Temperature
Controlling heat is essential when preparing au jus for prime rib. Cook the roux over medium-high heat to fully develop flavor without burning. Proper temperature ensures a smooth texture and prevents bitterness in the finished sauce.
4. Stir Constantly for a Smooth Au Jus
When adding beef broth and balsamic vinegar to the roux, stir continuously to avoid lumps. This technique creates a glossy, well-emulsified au jus with the rich consistency expected from a House of Prime Rib copycat recipe.
5. Let It Simmer
Don’t rush the final simmering step. Those 5 minutes allow flavors to marry and the au jus to reach the perfect consistency. If you’re making this easy au jus recipe without beef drippings, this simmering time is especially important for developing depth.
6. Taste Before You Salt
Different beef broths have varying sodium levels, and Worcestershire sauce adds saltiness too. Always taste your au jus before adding salt. You can always add more, but you can’t take it away. Season conservatively, then adjust at the end.
7. Keep It Warm, Not Hot
If serving the au jus alongside a meal, keep it warm over very low heat or in a warm gravy boat. Avoid boiling it after it’s finished, as this can cause it to reduce too much and become overly concentrated or develop an unpleasant texture.
Storage and Reheating Guidance
Store leftover prime rib au jus in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of beef broth if needed to restore the original consistency.
House of Prime Rib Au Jus Recipe
There’s something magical about that first bite of tender prime rib dipped into rich, savory au jus. If you’ve ever dined at the legendary House of Prime Rib in San Francisco, you know their au jus is pure perfection.
Ingredients
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ cup beef broth + 1 teaspoon balsamic vinegar
- 2 cups beef broth (high-quality or homemade preferred)
- 1 tablespoon Worcestershire sauce
- Salt (to taste)
- Black pepper (to taste)
Instructions
Step 1: Create the Roux Base
Melt the 4 tablespoons of butter in a medium saucepan over medium-high heat. Once fully melted and bubbling, add the 2 tablespoons of flour. Whisk or stir thoroughly to combine until no dry flour remains.
Step 2: Cook the Roux
Continue cooking the butter-flour mixture for about 1 minute, stirring constantly. This removes the raw flour taste and creates the foundation for your au jus.
Step 3: Add the Beef Broth & Balsamic
Pour in ¼ cup beef broth and 1 teaspoon balsamic vinegar, stirring immediately to fully incorporate. Cook for about 2 minutes, stirring frequently, until the mixture thickens into a paste-like consistency and develops a deep, rich color. This step concentrates the savory flavor and adds balanced depth to the au jus.
Step 4: Incorporate the Beef Broth
Add the 2 cups of beef broth to the pan. Stir well to combine, scraping up any flavorful bits from the bottom. Bring the mixture up to a gentle simmer, stirring as needed to prevent lumps.
Step 5: Season and Finish
Once simmering, stir in the 1 tablespoon of Worcestershire sauce. Let the au jus simmer for about 5 minutes to develop flavor and thicken slightly. Taste and adjust seasoning add salt if needed and freshly ground black pepper to your preference.
Step 6: Serve
When done, ladle the warm au jus into a small serving dish or gravy boat. Serve immediately alongside your prime rib, French dip sandwiches, steak, or roasted beef.
Notes
Store leftover prime rib au jus in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of beef broth if needed to restore the original consistency.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 100
Common Questions About Making Au Jus for Prime Rib
Here, we’ve got you covered with some common questions about the House of Prime Rib Au Jus Recipe that people often ask.
Can I make au jus without wine?
Yes, you can make this easy au jus recipe without wine. Simply replace the ¼ cup red wine with an equal amount of beef broth plus 1 teaspoon of balsamic vinegar. The vinegar adds the acidity and depth that wine would normally provide, though the flavor will be slightly different from the traditional version.
What’s the difference between au jus and gravy?
Au jus is thinner and more broth-like than gravy, though this prime rib au jus recipe has a slightly thicker consistency due to the roux. Traditional au jus is made purely from meat drippings and broth, while gravy is thickened with flour or cornstarch and is much thicker. Au jus is meant for dipping and drizzling, while gravy is meant to coat and cover.
Can I make this au jus ahead of time?
Absolutely! This is one of the beauties of this easy prime rib au jus recipe. Make it up to 2 days ahead and refrigerate in an airtight container. Reheat gently before serving. The flavors actually deepen overnight, making it even more delicious the next day.
How do I make au jus from prime rib drippings?
After roasting your prime rib, pour the drippings from the roasting pan into a fat separator or measuring cup. Let the fat rise to the top, then skim it off. Use these defatted drippings in place of 1 cup of the beef broth in this recipe. This creates an incredibly flavorful au jus that tastes exactly like your specific roast.
What can I serve with prime rib au jus besides prime rib?
This versatile au jus for prime rib works beautifully with any beef dish ribeye steaks, beef tenderloin, French dip sandwiches, roast beef, or even pot roast. You can also serve it over mashed potatoes, drizzle it on Yorkshire puddings, or use it to enrich beef stew. It’s a multipurpose sauce that elevates simple dishes.
Why is my au jus lumpy?
Lumps form when the flour isn’t properly incorporated into the butter or when liquid is added too quickly. To fix lumpy au jus, pour it through a fine-mesh strainer into a clean pan. To prevent lumps, whisk constantly when making the roux and when adding liquids, and add the broth gradually while stirring.
Can I freeze leftover au jus?
Yes, this au jus recipe for prime rib freezes beautifully for up to 3 months. Let it cool completely, then pour into freezer-safe containers or ice cube trays for portion control. Thaw overnight in the refrigerator and reheat gently. The texture may separate slightly upon thawing, but whisking while reheating will bring it back together.
What type of red wine is best for au jus?
Dry red wines work best Cabernet Sauvignon, Merlot, Pinot Noir, or Zinfandel are all excellent choices. Avoid sweet wines or cooking wines, which can make your au jus taste off. Use a wine you’d enjoy drinking; the quality directly impacts the final flavor of your sauce.
How can I make my au jus thicker or thinner?
If your au jus is too thin, let it simmer uncovered for a few extra minutes to reduce and concentrate. For a thicker consistency, make a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then whisk it into the simmering au jus. If it’s too thick, simply whisk in more beef broth until you reach your desired consistency.
Is au jus gluten-free?
This particular recipe contains flour in the roux, so it’s not gluten-free. However, you can make an easy au jus recipe without the flour by simply whisking together melted butter, wine, beef broth, and Worcestershire sauce. It will be thinner but still delicious. Alternatively, use gluten-free flour or cornstarch as a thickener.
This copycat house of prime rib au jus recipe proves that restaurant-quality flavor is absolutely achievable in your own kitchen. The rich, savory sauce takes just 15 minutes but transforms ordinary prime rib into an extraordinary dining experience.
Whether you’re making au jus from prime rib drippings or this easy au jus recipe without beef drippings, the results are consistently delicious. Serve it warm, dip generously, and watch your guests reach for seconds. Your prime rib deserves this perfect companion!
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