Au Jus while smoking Prime Rib idea? thoughts?

[tcrane]

Hi All
I'll be smoking a 7-8lb Rib Roast in my weber kettle, I typically use the snake method, with a water tray as a heat sink - always works great.

My questions is, or what I'm looking for thoughts on is....

Instead of a tray 1" deep of water that i typically use as a heat sink, i was thinking of using beef stock, some chopped carrot/onion/celery, and let the prime rib drip into that pan while it cooks, in attempt to get a good base for an AuJus to serve with it. However I'm worried that it might make the AuJus base a bit too smoky (though i wont be using too much wood for this one). I figure if i strain it out, and reduce it with a bit more added stock i should be able to get rid of most of the smokey-ness in the AuJus.

What are your thoughts/suggestions? How do you capture the drippings while smoking? and do you get too over-powered a smokey flavor?

Cheers,
Tim

 

[Bearcarver]

Somebody else will have to help you with this one:
I use an electric smoker & I smoke my Prime Ribs with 220° Smoker temp, therefore I don't get any drippings for Au Jus, because all of the juices stay inside my Roast, from beginning to end.

Bear
Link:
Smoked Prime Rib with Apple Dust (July 2019)

 

[crazzycajun]

Can’t go wrong post#5

French dip

Daughter is wanting french dip sandwich. What cut of meat is normally used in a sliced sandwich from a restuarant. What cut would be the best.

www.smokingmeatforums.com

 

[SmokinAl]

Gotta have au Jus with PR. I put carrots, onion, garlic & celery in the pan with a can of French onion soup, then I put the PR on top of all the veggies. Run the smoker at around 220-225 & don't let the PR get past 120 IT, unless you don't like rare to med/rare.
They all cook together & when the PR is done I just strain the broth, De fat it & add some red wine to the AuJus. Bring it to a boil & let it simmer for 10 to 15 minutes. By then the PR has rested enough to cut & just dip the meat in the AuJus! Awesome meal!!!
Al

 

[tcrane]

Gotta have au Jus with PR. I put carrots, onion, garlic & celery in the pan with a can of French onion soup, then I put the PR on top of all the veggies. Run the smoker at around 220-225 & don't let the PR get past 120 IT, unless you don't like rare to med/rare.
They all cook together & when the PR is done I just strain the broth, De fat it & add some red wine to the AuJus. Bring it to a boil & let it simmer for 10 to 15 minutes. By then the PR has rested enough to cut & just dip the meat in the AuJus! Awesome meal!!!
Al

Perfect, thank you my friend and enjoy your holidays!

 

[jcam222]

I always use a pan of Minors beef or Minors Au jus in my water pan. I put in some spices including rosemary and thyme. It’s amazing as au jus but often needs to be cut some with fresh broth as it may get too salty depending on your rub on the meat. I freeze all the juice I have left to use at other times.

 

[noboundaries]

If you want to continue to use the water pan as a heat sink, put a little cooling rack over the water pan. Then put a drip pan on the cooling rack to catch the dripping lusciousness. Best of both worlds.

 

[tcrane]

If you want to continue to use the water pan as a heat sink, put a little cooling rack over the water pan. Then put a drip pan on the cooling rack to catch the dripping lusciousness. Best of both worlds.

Yes i like that idea, i was thinking of something similar!

 

[chef jimmyj]

This is what I use...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

[motocrash]

The guys have you well covered, however, you should also have a jar of this on hand.

 

[chef jimmyj]

Just got a New Jar today. Nothing better for Shrimp Cocktail and Beef. I also love Inglehoffer with Kielbasa and Ham...JJ

 

[texomakid]

Gotta have au Jus with PR. I put carrots, onion, garlic & celery in the pan with a can of French onion soup, then I put the PR on top of all the veggies. Run the smoker at around 220-225 & don't let the PR get past 120 IT, unless you don't like rare to med/rare.
They all cook together & when the PR is done I just strain the broth, De fat it & add some red wine to the AuJus. Bring it to a boil & let it simmer for 10 to 15 minutes. By then the PR has rested enough to cut & just dip the meat in the AuJus! Awesome meal!!!
Al

THIS is just what I needed................................. I'm all over this like a fat kid in a candy store.
Thank you Al!