Method

Natural Jus (Au Jus)

Collecting juices

If you have a freshly roasted prime rib, pour pan drippings into a heatproof container and let fat rise. Skim off and reserve about 1 to 2 tablespoons of the fat for flavor; discard excess fat or reserve separately. Measure out 3 cups total of drippings plus beef stock; if insufficient, add beef broth to equal 3 cups.

Sauté aromatics

In a medium saucepan over medium heat, add 1 tablespoon of reserved fat or 1 tablespoon neutral oil. Add the minced shallot and crushed garlic; sauté 2–3 minutes until softened and fragrant but not browned.

Deglaze & simmer

Pour in 1 cup dry red wine (or an extra cup of beef stock) to deglaze the pan, scraping any browned bits from the bottom. Allow wine to reduce by about half, 3–4 minutes.

Combine & flavor

Add the 3 cups beef drippings / stock to the saucepan along with 2 thyme sprigs, 1 bay leaf, 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

Finish & strain

Remove from heat. Discard thyme stems and bay leaf. Strain the jus through a fine-mesh sieve into a bowl to remove shallot/garlic solids. Taste and adjust seasoning.

Optional thickening

If you prefer a slightly thicker jus, make a slurry: whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Return strained jus to saucepan, bring to a simmer, whisk in slurry, and cook 1–2 minutes until slightly thickened. Keep warm until serving.

Prime Rib & Sandwich

Prepare beef

If the prime rib is cold, warm the sliced meat gently: place slices in a single layer on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for 8–10 minutes until warmed through but not overcooked. Alternatively, warm slices briefly in a skillet with a few tablespoons of jus.

Prepare rolls

Split the rolls lengthwise. Spread about 1/2 teaspoon of softened butter on the cut sides of each roll and, if using, 1/2 teaspoon mustard on the bottom halves.

Assemble & melt cheese

Divide warmed prime rib slices evenly among the rolls. Top the meat on each sandwich with 2 sliced pieces of Swiss cheese. Place assembled sandwiches on a baking sheet and put under a broiler or in a 375°F (190°C) oven for 2–4 minutes until the cheese is melted and the rolls are lightly toasted. Watch closely to avoid burning.

Finish

Remove sandwiches, garnish with chopped parsley. Transfer each sandwich to a plate with a small bowl or ramekin of warm au jus for dipping.

Prime Rib French Dip Recipe