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I don't see much in the way of drippings with this cook.
Here is a great recipe for au jus to use over the prime rib-
2 can Concentrated Campbell's Beef Consomme
1 envelope Lipton Onion Soup
3 Tbs butter
While the meat is cooking mix the consomme, butter, and onion soup mix in a pot and heat it until it simmers.
Strain the mixture through a strainer to remove the onion bits.
from SANTA CLARA, CA
Little Steven said:
Your store or butcher will likely give you cap fat if you ask for it. It is loaded with streaks of meat. If you cut the meaty bits out and put them in the drip pan you will get loads of fond. You will have to separate the fat.
I recall, VI, you were going to drag your rotisserie unit out of storage semi-recently.....