This recipe gives you everything you need to make a killer au jus for prime rib! Whether you have drippings or not, you will end up with a beefy and silky liquid to drizzling over basically anything.
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Best Au Jus Ingredients
- Beef Drippings or Unsalted Butter: If you’ve got drippings from a roast, use them boos! That’s free flavor right there. If you don’t have drippings, unsalted butter works just fine. For extra depth, throw in a beef bouillon cube.
- All-Purpose Flour: If you need a gluten-free option, cornstarch works. Just mix a teaspoon with a little cold broth before adding it in.
- Dry Red Wine: White wine will also do.
- Beef Broth: Go for a good-quality one, homemade if you got it. Beef bone broth is the best move. Chicken stock also works.
- Worcestershire Sauce: None around? Try a mix of soy sauce and a splash of balsamic vinegar.
- Salt: Add to taste. Start small y’all!
How to make au jus
Heat the Drippings and Scrape the Pan
Step 1: Start with the remaining drippings in a roasting pan over medium-high heat (or, if using butter, place in medium saucepan).
Step 2: Sprinkle flour over fat and whisk together. Allow flour to cook.
Step 3: Slowly pour in the red wine.
Step 4: Whisk vigorously, scraping the brown bits from the bottom of the pan (if you used drippings). This will make a reddish paste.
Add the Broth, Bring the Sauce to a Boil and Whisk it Up
Step 5: Slowly pour in beef broth, continually whisking to ensure your sauce is smooth. Stir in Worcestershire sauce.
Step 6: Bring to a boil, then reduce heat and cook until slightly thickened and glossy. Taste and add salt according to taste.
Au Jus Recipe {With or Without Drippings}
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Equipment
Ingredients
- 4 tablespoons beef drippings or unsalted butter if there aren’t enough drippings, supplement the remaining amount with butter
- 1 ½ tablespoons all-purpose flour
- ¼ cup dry red wine
- 2 cups beef broth room temperature
- 1 tablespoon Worcestershire sauce
- Salt
Instructions
- Start with remaining drippings in roasting pan over medium-high heat (or, if using butter, place in medium sauce pan).
- Sprinkle flour over drippings or butter and whisk together. Allow flour to cook for 1 minute.
- Slowly, pour in red wine, while whisking vigorously, scraping the brown bits from the bottom of the pan (if you used drippings). This will make a reddish paste.
- Slowly pour in beef broth, continually whisking to ensure your sauce is smooth. Stir in Worcestershire sauce.
- Bring to a boil, then reduce heat to medium and cook until slightly thickened and glossy, about 6-8 minutes. Taste and add salt according to taste.
- Spoon over prime rib or dip a roast beef sandwich for a French Dip. Leftovers can be stored for up to 3 days.
Notes
How to store & reheat au jus
Pour any leftover Au Jus into an airtight container and pop it in the fridge. Just like you would store any leftover sauce or gravy. To reheat, simply pour the sauce into a saucepan and warm over low heat. Stir occasionally to make sure it heats evenly. If it thickens too much, add a splash of beef broth to thin it out.How long will au jus last in the fridge?
In the fridge, your Au Jus should stay tasty for up to 3 days. After that, it’s best to give it a taste test before serving, just to be on the safe side.Can I freeze au jus without drippings?
Yep, you can freeze Au Jus! Pour it into a freezer-safe container or zip-top bag, leaving some space for expansion. Label it with the date, and you can store it in the freezer for up to 2-3 months. To use, thaw it in the fridge overnight and reheat.Nutrition
Recipe tips
- Don’t stop movin’ that whisk. Especially when adding flour and broth. This keeps the au jus smooth and lump-free.
- Use a wine you’d actually drink. If it ain’t good enough for your glass, it ain’t good enough for your sauce. A decent red wine adds depth, and you can sip while you cook!
- Room temp broth is best. Cold broth can make the sauce seize up.
- Scrape up those browned bits at the bottom of the pan. That’s where the real flavor is hiding y’all.
Recipe Variations and Additions
- Add herbs. A sprig of fresh rosemary or thyme adds a subtle, earthy flavor. Just pull it out before serving.
- Garlic it up. Mince a clove or two and sauté it in the fat before adding flour.
- Kick up the heat! A pinch of cayenne or a dash of hot sauce can add some spice.
- Make it extra beefy. Even if you’re using drippings, you can still stir in a little beef bouillon.
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Recipe help
It probably hasn’t reduced enough, or there’s not enough fat to give it body. Let it simmer longer to concentrate the flavors, or whisk in a little cornstarch slurry (cornstarch + cold water) while it simmers to thicken it up.
For sure! You can use extra beef broth with a splash of balsamic vinegar.
Au jus is a thin concentrated version of drippings while gravy is thicker and has more ingredients.
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I followed the recipe exactly and this was the best au jus I have ever tasted.
Thanks so much, doll!
Wow! This is so delicious and looks so easy to make. Thank you for sharing your step-by-step recipe with us. You made it easy for us to make this dish.
You’re so welcome!
Oh my, this is such a great-looking sauce! A perfect sauce for our dishes to pair! This sauce will boost the flavor and taste of our favorite dishes!
This au jus was so good and so easy to make, particularly with all the helpful tips. We’ll definitely be making this again soon!
Thanks so much, Claire!
Always wanted to make this to go with my meats and mashed potatoes. Can’t wait to try!