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Au Jus ( for Prime Rib) Recipe | |
French Sauces | |
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Ingredients:
1 carrot, coarsely chopped1 celery stalk, coarsely chopped 1 large onion, coarsely chopped 3 parsley sprigs 4 cups water 4 beef-flavored bouillon cubes
Directions:
In saucepan, combine carrot, celery, onion, parsley and water. Bring to boiling; stir in bouillon cubes until dissolved. Simmer until vegetables are tender, about 25 minutes. Strain broth and reserve; discard vegetables. Pour off and reserve drippings from roast;* pour broth into pan. Bring to boiling; stirring to loosen brown bits; simmer 5 minutes. Serve with prime rib.Note: The reserve drippings were used to make ""Wild Rice Yorkshire Pudding"" of which there was a recipe for | |