Smoked Au Jus for Whole Ribeye Prime Rib
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This smoked au jus will take your whole smoked ribeye (prime rib) to another level.
I take the bones from a whole ribeye and smoke them with some of my AP Seasoning on the outside to form a bark. The ribs go on the pit at 275° using post oak wood for smoke flavor.
Once the bark is set (about 1.5 hrs), transfer the ribs to a large aluminum pan and add onions, garlic, and rosemary for extra flavor along with beef broth and a little beef concentrate for the liquid.
Cover the pan with foil and keep cooking until the meat breaks down and the fat renders. Then strain the liquid and reduce it on the stove over medium high heat for 15-20 minutes to concentrate the flavor.
It’s a simple au jus that has a ton of flavor; it’s excellent served along with my sliced whole smoked ribeye. Just slice the ribeye thick and dip it in the warm au jus. The meat will melt in your mouth!
Smoked Au Jus Ingredients:
– 1 slab of beef back ribs from whole ribeye (substitute and cut of beef on the bone)
– 1 onion sliced thick
– 2 Tablespoon Killer Hogs TX Rub
– 2 Tablespoon Killer Hogs AP Seasoning
– 6-8 cloves of garlic smashed
– 1-2 sprigs of rosemary* optional
– 1 Tablespoon beef concentrate
– 4 cups beef broth
Directions:
1. Prepare smoker for indirect cooking at 275°F using post oak wood
2. Season the beef ribs with a good dose of TX Rub and AP Seasoning
3. Place the ribs on the smoker and cook for 1.5 hrs until a bark forms on the outside.
4. Add the ribs to a large size aluminum pan along with the onion, garlic, rosemary, beef broth, and beef concentrate. Cover the pan and continue to cook until the ribs reach 200 degrees internal (about 2 more hours).
5. Place a wire strainer over a medium size bowl and carefully pour the liquid from the pan through the strainer into the bowl.
6. Place the strain au jus into a 2 quart size boiler and reduce over medium high heat for 15-20 minutes, remove from heat and keep warm until ready to serve.
7. To serve transfer the liquid to a small bowls and serve along with slices of whole smoked ribeye for dipping.
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