Au jus, a traditional sauce meaning 'with juice' in French, enhances prime rib, providing moisture and flavor without overwhelming the dish. It originated in the Middle Ages, utilizing natural drippings to create a simple yet rich sauce. Unlike thick beef gravy, au jus is lighter, typically seasoned without thickeners, and allows the prime rib’s flavor to shine. Its versatility extends beyond prime rib, pairing well with various proteins, including beef short ribs and roasted lamb, demonstrating its broad culinary applications.
A perfectly cooked prime rib is already a show-stopping feast that's deeply flavorful, incredibly tender, and delightfully savory on its own. But of course, no prime rib is complete without au jus.
Unlike your standard beef gravy, which is typically thickened using flour or corn starch, a rich au jus is lightly seasoned and reduced without heavy thickening agents.
As the years went on, au jus continued to be the perfect pairing for prime rib, although nowadays, the sauce can be supplemented using beef stock and aromatics.
The classic sauce, meaning 'with juice' in French, uses the natural drippings created during the prime rib's roasting process as its flavor base.
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