Peppered Prime Rib au Jus

Peppered Prime Rib au Jus
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1


  • 1

    stalk celery

  • 1

    onion, cut in 8

  • 2 1/2 lb
    (1 kg)

    prime rib

  • Salt

  • white pepper

  • 3 Tbsp.
    (45 mL)


  • 1/2 cup
    (125 mL)

    red wine

  • 1

    bay leaf

  • 1

    fresh thyme

  • 3

    cloves garlic

  • 1 cup
    (250 mL)

    concentrated beef broth


Place the vegetables and the bones from the prime rib if possible

in a dripping pan.

Generously season the prime rib and place it on top of the vegetables.

Bake at 500°F for 15 minutes.

Reduce the heat to 350°F and cook for 20 minutes.

Remove prime rib from the oven after cooking.

Add the salt and pepper, and brown.

Deglaze with the wine.

Pour the beef broth and add the herbs.

Simmer in the broth for 15 minutes.

Adjust the seasoning and strain.

Source: Chef José Trottier

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007