Au Jus for Prime Rib and a few other questions ?

Charcoal Mike

Hi all -[p]Doing my first 2-bone prime rib tonight. Planning to sear at 600 per side for a couple of minutes, then go at 350 indirect to an internal temp of 135. [p]I have a few questions for the experts:[p]How do you make the "Au Jus" sauce ? Normally my drippings for everything else I have ever cooked burn a bit if I don't add some type of liquid to the drip-pan. I'm not sure what the best way to go about this will be to make the sauce. Anyone have a tried and true method for this type of sauce on the Egg?[p]Also, it weighs around 3.75 pounds - any idea how long this should take after searing ?[p]Last one - do you cook bone up? Down? V-Rack ? Does it matter?[p]Thanks and cheers ![p]- Mike

IQ

Charcoal Mike,
This is one of my favorite cooks, I usually cook 325° to internal temp 126° let rest 30 minutes & the internal temp will increase by 5-8 degrees. I cook bone down directly on a raised grate & season the roast with Kosher salt & pepper.[p]For the Au Jus I place a drip pan with no liquids under the roast, the pan is sitting on a firebrick. Once the roast is done I drain the grease from the drippings adding 1 can of beef consme & scrape the pan to free the remaining drippings which are hard. I then pour everytinng into a small pot & reduce the broth by half. Then add about 1/2 cup red wine and season to taste. This is my tried & true method.[p]Lewis

Charcoal Mike

IQ,[p]Thanks for the quick reply! I need to run to the store for some broth now...[p]Do you have any idea how long this will take to finish for a 2 bone, 3.75 pound roast ?[p]And one more stupid question, if you may. When you sear the roast, do you just sear the sides, or the ends as well ? I'm thinking if I sear the ends it may turn out too well done on those parts....[p]Cheers to you and yours![p]- Mike

Unknown

Charcoal Mike,
At http://www.soupbase.com/ check Sauce Preps under PRODUCTS.

IQ

Charcoal Mike,
I know my reply will be too late to help but I do not sear when I cook on the Egg, the roast always come out great just cooked at 325°.[p]Reference on time is usually about 18 minutes a pound.[p]How did your cook turn out?[p]Lewis

Charcoal Mike

<p />IQ,[p]Hey! No worries, the cook came out great. I did sear on all sides (including the ends) for 2 minutes each. Then went between 325-350 for about an hour and a half to a temp of 135. Followed your steps for Au-Jus, which also came out great. I might cut the amount of wine a bit (wife's request), or maybe let it simmer longer next time. The wife says wine is for drinking not cooking. :-)[p]Only problem was that I pulled at 135, and then made the Au Jus, which took about 20 minutes. While making the Au Jus, the temp jumped to 146 on the roast. So it turned out medium instead of medium rare. Whoops! Next time I will go ahead and slice it when I pull it, or maybe pull at a lower temp like you suggested.[p]Anyway thanks for the help! Looks like this is a keeper - man was that a good meal....[p]Cheers![p]- Mike[p][p]