What's Cooking America » Cooking Articles » Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes » Beef Sauces » Beef Au Jus Recipe
- Recipe
- Comments
Beef Au Jus (prounced oh-ZHOO) is a French term meaning “with juice.” The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy. No prime rib roast is complete without this perfect, but simple to make Au Jus.
Learn how to prepare andcook The Perfect Prime Rib Roast.
Check out my award-winning and popular Prime Rib Recipe Tutorial on cooking the perfect prime rib roast. Learn how to purchase, prepare, and cook your perfect prime rib roast. A Prime Rib Roast is also often referred to as Standing Rib Roast. It is very tender, flavorful, and usually expensive. You will not be sorry!
While the cooked prime rib roast is standing or resting for the required resting period, make the “au jus” sauce.
Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving. Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served.
I wish I could give you exact directions, but it is impossible to have an exact recipe for this.
Beef Au Jus Recipe:
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:Sauce
Cuisine:French
Keyword:Beef Au Jus Recipe
Author: What's Cooking America
Ingredients
- Beef juicesfrom cooked Prime Rib Roast
- Beef brothor stock*
- Red wineof your choice**
Instructions
Pour off all but2 tablespoons of the fat(leaving the beef juices in the pan)from the roasting pan and discard the remaining fat (or reserve if makingYorkshire Pudding).
Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir and scrape the bottom of the pan to release any browned bits in the pan. Add red wine of your choice.
Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. Au jus is not thick like a typical sauce or gravy.
Season to taste with salt and pepper.
Transfer to a gravy boat or serve in small individual containers for each guest.
Leftovers:Use any left over Prime Rib and Au Jus for makingFrench Dip Sandwichesfor your family the next day. So good!
Recipe Notes
* The beef au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemadeBeef Stock, if possible. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes.
** I like to add some of the same red wine that I will be serving with the meal.
Related Recipes
Categories:
Beef Sauces Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes
Comments and Reviews
10 Responses to “Beef Au Jus Recipe”
-
Steven Baird
Interesting that you don’t specify any quantities for your ingredients. I guess it’s easy to “wing it” but I’m a bit apprehensive about too much red wine.
Reply
-
Linda Stradley
Like I say in the recipe – Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving. Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served. Only add as much wine as you desire. This way you can not add too mulch.
I wish I could give you exact directions, but it is impossible to have an exact recipe for this.Reply
-
Vee
I recommend using a 2-1 ratio for the stock/wine: 2 cups of stock to every 1 cup of wine. That ratio always works for me.
Reply
-
Josh
That is a tad bit too much for most palates. Although Julia Childs would probably agree with you. I made this recently with the drippings and juice from a 6 pound prime rib. Half a cup of merlot was plenty to give the au jus an amazing, added dimension of flavor. Next time I make au jus, I will try a zinfandel. And then the other reds. This might take a while to perfect.
Reply
-
-
-
Dennisse Smith
You cook like I do, by feel, it’s hard to give a recipe and my family knows that so they quit asking for recipes and now ask for ingredients and an estimate, Ha! I did not use red wine on my last attempt in making Au Jus, now I know. Thank you!
Reply
-
dean kilgore
in early sixties as a cook for the 327th infantry of the 101st airborne I made gravy from the juice of beef roasted for Christmas . my mess Sargent unbeknown to the company commander supplied me with a bottle of red wine . it was a success and I was complimented many times over . I used no recipe just this advice from SGT. Colbert . when it tastes good to you , it’s ready
Reply
-
Cherry. Davis
I was adding some baby carrots to the roast and was So hungry,just smelling it. I grabbed a hand full of carrots and put it in a cup.with about a table spoon of the juices and put in the micro wave for about 2 mi items, they were so.
good. Some were. Little firm the smaller ones were nice and tender. hit the spot.and took my hung.Reply
-
Stephanie
I’m about to put mine in the oven!!!! Wish me perfection! Lol My very first one in 54 years. Peace Out
Reply
-
Vic
A cup of wine is no problem as long as you cook off the alcohol. You can always add a dash of lemon to brighten it up if needed.
Reply
Leave a Reply
- What’s Cooking America ©2004-2023 by Linda Stradley
- What’s Cooking America Privacy Policy and Disclosures
