How to make the best au jus for baron of beef
This is my favorite jus recipe:
http://www.epicurious.com/recipes/food/views/prime-rib-with-cabernet-jus-971
I add a few sprigs of rosemary on top of the meat when roasting, but be careful to remove them before deglazing the pan, as it can easily overpower the jus.
Make sure to pour off as much fat from the roasting pan as possible Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude