• 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 large onion, coarsely chopped
  • 3 parsley sprigs
  • 4 cups water
  • 4 beef-flavored bouillon cubes


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

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Submitted 6/13/05.
Source: McCall's Best Recipes:1990
Submitted By: Linda Wilson
Au Jus ( for Prime Rib)