Ruthy83 is right. There is no au jus. I used a can of campbells beef consumme or double strenght broth. I always use this method when I make this roast. There is really nothing in the bottom of the pan but very little rendered fat. No juice escapes from the roast. I have made this roast about 4 times since I read the recipe. The first time it is a leap of fate but when you see how it comes out it is worth the uncertainty. Way to go Barbara. You have developed a new way to cook a Prime rib and I will use this recipe agian and agian.

Reviewed On: Feb. 15, 2009