Liberally season the meat with salt and pepper on all sides and loosely wrap it back up in the butcher paper. Let the prime rib sit on the counter and come to room …
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Then add 1 tablespoon of beef broth paste and 1 tablespoon of Worcestershire sauce, if using. Whisk to combine. Simmer. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes. The au jus will reduce during this time and the flavors will become more concentrated. Taste and serve.
Add beef broth gradually, whisking constantly, then increase heat to high and bring to a boil; season with salt and pepper to taste. I like to use beef fat drippings from a prime rib or other roast beef. Continue to boil for 1 or 2 minutes more if you prefer a slightly thicker au jus.
This au jus recipe, though, also uses a little red wine and Worcestershire to really put it over the top! You can make it with or without beef drippings! Sure, classic au jus starts from meat drippings, but you may not always have those handy, so it’s nice to have an alternative.
This au jus recipe is the most minimalist method for making a quick au jus for your prime rib of beef. Melt drippings in a skillet over medium-high heat. Whisk in flour and cook, whisking constantly, until the mixture thickens, about 3 minutes.