I’m doing a smoked prime rib this evening. You folks have good au jus recipe you’d be….

I’ll definitely use that. Always keep some on hand.

Collect the drippings like everyone mentioned

Also, if you have some high quality, homemade beef stock - something that jiggles once it's been refrigerated, it really does need to have some gelatin in it - you could do this:

- Sautee shallots, or onions if thats all you have, in a pan with a some of the fat from the drippings for a couple of minutes until fragrant.

- Pour in half a cup to a cup of red wine (depends on how much you want to make). Simmer on meadium-high until reduced by at least half or 3/4ths. Just reduce it way down until it coats the back of a spoon and is almost sticky.

- Add 3/4 to cup of homemade beef stock (you could substitue the drippings here if that's all you have). Let that simmer over medium-high heat until it's redued by at least half or until it's glossy and almost sticky.

- Turn the heat off and whisk in some cold, unsalted butter. Once the butter is mounted to the sauce, season with salt and pepper to taste, unless the stock was already salty, in which case you probably won't need salt.

I like to strain out the shallots just to get a silky smooth jus, but it's not necessary if you don't want to.

This is essentially a demi glaze and no one will be disappointed in dipping their prime rib in this.

red wine reduction sauce

collect juices

get a pot and mix collected juice, red wine, herbs (i do thyme and/or rosemary), garlic, butter

bring to a light boil and reduce it until it gets to a sauce thickness