First Prime Rib

Discussion in 'Beef' started by whistlepig, Apr 6, 2012.

  1. They had prime rib on sale and I bought my first one to try on the smoker tomorrow. A five pounder. I have got a pretty good idea on how to cook the prime rib since I have done a roast before and it turned out very well. I also picked up the makin's for Chef JJ's au jus and had a few questions about the au jus. What's the best way to thicken the au jus if I wanted to do that? I was thinking that some mushrooms would be good cooked in the au jus. Has any one tried that? Is it better to smoke the meat on a rack over the au jus pan or could I lay the roast, rib side down, in the pan with the au jus.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    You can always thicken a sauce with corn starch or better yet just reduce it to the consistency you want. Smoke the meat on the rack above the au jus pan - mushrooms are always good 
  3. Au Jus isn't typically thickened, beyond a small bit of reducing.

    You, of course, can prepare any way you like.

    ~Martin :smile:
  4. tigerregis

    tigerregis Meat Mopper

    "au jus" means in its own juice. You can't have anything else in it or its not what it is. No matter how YOU slice it, it is gravy.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    As Gary said Corn Starch or Reduction or you can make Gravy by combining 1Tbs Flour and 1Tbs Butter for each cup of  Jus you have, plus 1tbs each in a seperate pan. Stir this Roux over med heat until it turns Blonde. Whisk one tablespoon of roux at a time into the strained, boiling Jus until desired thickness. Simmer 5 minutes to cook out the starch and serve with the Beef...JJ

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