aju sauce?

[buzzard]

howdy all, long time since i have been on here but i am back now almost full time. missed all of you. gosh this site has gotten big since i have been gone...i see the otbs is up to 125+!!!! that is amazing....i love it.

so here is my story.

i got me a new home and me and this woman finally worked things out and are living together (im loving it), she has some kids that live with thier fathers (she has more then one, not one kid with more then one father). we get them for the few days before x-mas. i want to make them the best x-mas dinner they will have this year. i know i want to do prime rib/standing rib roast what ever you want to call it. it will be my first time doing this but i think i can handle it (thanks to all of the awsome recipies on here)

my delima is this. you have to have aju sauce with prime rib but i have not been able to find a good homemade recipie. i have looked on several of my cooking sites to no avail (supprisingly not even on here?). do any of you know how to make aju sauce? i really do not want to get that stuff in a packet, but if i have to i will :(

i am guessing its the dripping from the meat, with garlic and onion but i am not sure. if you want to share your experience on how to cook the prime rib i will listen. (type of wood, cooking temp, meat temp...you know the good stuff) im not a big fan of heavy smoke tast so i am most likely using green pine to cook with including the needels, or maybe if i can find it some pecan and oak like i usually do.

im glad to be back and can not wait to meet all my new friends

 

[richtee]

Pleezed to finally meet ya Buzzard! I'm thinking the pine needles/wood would definately make a rib to remember! Add the cones for a nice fireworks display!

Au Jus is literally the juices from cooking. Rub meat with a simple type rub, Kosher, CBP, maye a bit of dried rosemary. I'd do your light smoke <Pecan sounds wonderful!> just heating the meat thru. Maybe to 100° or so. Remove from smoker and into roasting pan with standoff, keeping the roast off the bottom. After all we're roasting, not boiling. Mop roast a bit with a mix of red wine, Worchester, and soy sauces, <Approx 1/2 RW, 1/4 each soy, W> ON EDIT: Go lighter on W sauce! to make about a cup> coating whole surface. Dump remainder into bottom of pan. Slice an onion and a couple garlic coves and toss into the pan.

Roast COVERED to near desired doneness <The kids are prolly gonna want medium...endcuts can be gotten there while still having a nice medium-rare inside.> Remove cover to firm up/brown roast surface for the last 20 min or so. Remove the roast to rest tented, and pour off the juice, or Au Jus! into a sauce pan, including the cooked down garlic and onion. Deglaze roaster with a small bit of water... JUST enough to break up fond. Add to sauce pan.

If you feel you need more, add a bit of water. If this thins it too much, just add some beef stock<best> or a bullion cube <OK>. You could give it a grind or two of pepper, and test for saltiness. Some prefer a salty Au Jus, I'd add a couple more drops of soy for this, or you can add pinches of Kosher to get it right. Low simmer/mixing for Au Jus, while ya slice roast, and serve it piping hot in a small side bowl. BTW, Au Jus is NOT a thickend sauce.

Other stuff to consider : lightly Injecting roast with a salt/garlic/butter mix- plugging roastwith split garlic cloves- adding horseradish to injection. But prime can stand <heh> pretty well on it's own...don't over season.

Merry Christmas!

 

[vlap]

Rich you are pretty much right on. I guess when it boils down to it au jus is just stock and pan drippings with seasoning.
Take the pan drippings, skim the fat, add beef stock, and add seasoning. Reduce it slightly to thicken and intensify flavor. Seasoning can include crumbled rosemary, thyme and garlic.