1/2 cup low sodium beef broth Instructions To prepare the chaffle, whip the egg white until frothy. Add the sour cream and almond flour and blend well. Mix in the cheese. …
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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.
Whisk well and cook for 1-2 minutes, whisking continuously. Then whisk in the beef broth and wine (if using), making sure there are no clumps. Bring to a simmer as you continue to whisk. Once the au jus is as hot and as thick as you like it, turn off the heat.
For the Au Jus: As the prime rib rests on the baking sheet, it will produce drippings. Collect the juices and measure out ½ cup, or as much as you can get. You can add more drippings to the au jus after you slice the meat if needed. Place the drippings in a small sauce pot and set over medium heat.
Prime rib roast – you can use bone-in or boneless in this recipe, although we prefer boneless for the smoker Au jus is a luxurious beef gravy that can be served ultra thin, or slightly thicker so it sticks to the meat. Just a few key ingredients are needed to make a perfectly savory Au Jus beef gravy: