This jus accompanied my boneless prime rib recipe, but also works well with chicken.

• 1/2 bottle of Cabernet Sauvignon
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 Tbs Better Than Bouillion - Organic Chicken Base
• 3 cups water
• 3 tsp dried thyme
• 2 bay leaves
• 1 bag of sliced white mushrooms

Combine all ingredients in a saucepan and boil until reduced to 2 cups, about 1 hour.  Add the drippings from your prime rib roast, if making at the end for added flavor. The jus can be made ahead, covered and refrigerated for up to 2 days.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.