PAN SAUCE--FOR PRIME RIB, TRI-TIP OR ANY ROAST BEEF
This is a great pan sauce for Prime Rib, Tri-tip or any Roast Beef. Made from the drippings of the roast you prepare. Once you make it, you will never have roast beef again without it! Enjoy!
- the drippings in the pan from prime rib or any roast beef
- heaping teaspoon minced garlic from jar
- cup of beef broth
- cup of wine
- teaspoon dried leaf thyme
- tablespoon dijon mustard
- cracked black pepper to taste
- salt to taste
How to Make PAN SAUCE--FOR PRIME RIB, TRI-TIP OR ANY ROAST BEEF
- 1Place the pan with the drippings in it on the burner over medium heat. There should be some juices and brown bits in the bottom of the pan. If there isn't any drippings, add 2 or 3 pats of butter to the pan and it will still pick up the flavor from the roasted meat.
- 2Add the garlic, stir for a minute, then add the broth and the wine, bring to a boil, stir again, scraping up any brown bits from the bottom of the pan. Let it reduce slightly. Using a whisk, blend in the mustard, thyme,and add salt and pepper to taste.
- 3Place the sliced meat on the platter or dinner plate, and ladle the sauce over it to serve, or furnish a small dish of sauce at each plate. We prefer it ladeled over ours.
- 4If you prepare roast beef and some guests like their beef well done, here is how to give them what they like: Just lower their slice of prime rib into the pan sauce for about 15 seconds per side just until the red is gone, and remove to the dinner plate and and serve. The well-done meat will still be tender and juicy. Enjoy!
- 5Cook's Tip: There is no need to thicken as this makes a wonderful pan sauce for beef wihtout the extra calories. However, it could be thickened as a gravy.
Update: Gotta share! We had the leftover Prime Rib for lunch. I heated the pan sauce and then lowered the cold meat into it and heated it up but made sure it didn't boil. I then put the hot slices of beef on top of a slice of french bread and ladled the pan sauce over the top. Open faced sandwiches! The only thing missing was mashed potatoes, and I think the pan sauce would have been great on those, too. It doesn't have to be thickened. (less calories!) It was the most delicious beef I have ever put in my mouth. No kidding. This is a keeper. I add this to my recipe so people will know there is a good way to use leftover prime rib or roast beef. Enjoy!
About PAN SAUCE--FOR PRIME RIB, TRI-TIP OR ANY ROAST BEEF
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