Posted: 12/23/2025 9:38:27 PM EDT
So Prime Rib is great.  Last years, I made one using a combination of ideas gleaned from posts here, and it came out amazing. Unfortunately I never wrote anything down.  But I think I recall that the au jus recipe I used called for a small amount of Dijon mustard in addition to Worcestershire sauce. I remember it being really fantastic. Can anyone point me to a good au jus recipe using the pan drippings that incorporates a little Dijon mustard? Or is it the sort of thing where I just need to wing it and it will come out okay? |
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Okay, I decided to wing it. This recipe is really a lot of "taste as you go" for now, rather than any concrete amounts, but here it is. If you're not tasting your food as you go, you're not doing it right anyway.  ETA this ended up making a really fantastic au jus. I'll do this again if I cook another prime rib.  |
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