RRP - Question about your Au Jus recipe

Sweet100s · December 2015

Hello RRP,

I'm going to make your Au Jus recipe from this topic for Christmas day dinner:

"45 day prime rib epilogue"

http://eggheadforum.com/discussion/1013411/x/p1

>> RRP's Au Jus Recipe

1 14 oz can Swanson Beef Broth

1 10-1/2 ounce can of Campbell's French Onion soup

½ of the soup can cold water

½ teaspoon white sugar

2 teaspoons Worcestershire sauce

½ teaspoon of garlic salt

2 Wyler’s brand beef bouillon cubes

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then strain and discard onions. Serve au jus dipping sauce hot. Can be made 2 days ahead. Makes 3 cups.

Question -

Does your recipe really call for both

>> 2 Wyler’s brand beef bouillon cubes

and

>> 1 14 oz can Swanson Beef Broth

not either - or ?

Richard Fl · December 2015

Here are three progressive versions I have saved over the years.

Oct 2010
http://eggheadforum.com/discussion/1140806/reheating-prime-rib#latest

Dec 2014
http://eggheadforum.com/discussion/1174543/what-are-your-favorites-sides-to-serve-with-christmas-dinner-prime-rib#latest

April 2015
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1380483&catid=1

Hope it helps. Happy Holidays!!

Sweet100s · December 2015

Thanks RichardFL - it looks like @RRP intends for both the bouillon cubes and the broth to be in there.

RRP · December 2015

Sweet100s said:

Thanks RichardFL - it looks like @RRP intends for both the bouillon cubes and the broth to be in there.

That is correct and BTW I continue to hone that recipe...give me a few minutes to post my latest version. OK?

RRP · December 2015

As promised...

RRP’s au jus recipe - version 12-9-15

1 10.5 oz can Campbell’s French onion soup

14 oz Swanson beef broth

half a can of water

1 T Penzeys Old English PR Rub (optional)

1 T Worcestershire

1 tea garlic salt

1 tea ground garlic powder

1 Wyler’s beef bouillon cube

1 T Better Than Buouillon

1 tea soy sauce

Combine all ingredients in a sauce pan and bring to a boil for 1 minute.

Reduce to simmer for 30 minutes uncovered.

Strain into to a glass measuring cup.

Once cool pour into ice cube trays and freeze.

1 cube = 2T

8 cubes = 1 cup of au jus which is just right for our PR meals

Simple Horseradish Sauce

1/8 c sour cream

3/16 cup prepared horseradish

.25 tea salt

Combine ingredients, cover and refrigerate for at least 24 hours to develop flavors.

Sweet100s · December 2015

Thanks @RRP .
I s'pose this is obvious, but the Better Than Bouillon is definitely the beef flavored variety?

HeavyG · December 2015

3/16 cup????

Really???

RRP · December 2015

Sweet100s said:

Thanks @RRP .
I s'pose this is obvious, but the Better Than Bouillon is definitely the beef flavored variety?

Yes beef and it packs a punch.

RRP · December 2015

HeavyG said:

3/16 cup????

Really???

yup...that's 1/8 c + half of it again so that makes 3/16 cup.

HeavyG · December 2015

RRP said:

HeavyG said:

3/16 cup????

Really???

yup...that's 1/8 c + half of it again so that makes 3/16 cup.

Or...you could just say 3 Tablespoons.

SGH · December 2015

RRP said:
BTW I continue to hone that recipe...give me a few minutes to post my latest version. OK?

Ron every time I think that I have it down you go and change the recipe. You are killing me

RRP · December 2015

HeavyG said:

RRP said:

HeavyG said:

3/16 cup????

Really???

yup...that's 1/8 c + half of it again so that makes 3/16 cup.

Or...you could just say 3 Tablespoons.

Thanks!

RRP · December 2015

SGH said:

RRP said:
BTW I continue to hone that recipe...give me a few minutes to post my latest version. OK?

Ron every time I think that I have it down you go and change the recipe. You are killing me

It's kinda like nailing Jello to a tree, huh?

fishlessman · December 2015

RRP said:

SGH said:

RRP said:
BTW I continue to hone that recipe...give me a few minutes to post my latest version. OK?

Ron every time I think that I have it down you go and change the recipe. You are killing me

It's kinda like nailing Jello to a tree, huh?

we do that for the orioles, the oranges are for the florida folks vacationing here in the summer, helps them feel like they are at home