So here’s the deal: Prime rib is awesome, right? But what really makes it a home run is a good Au Jus. Today, I’m gonna walk you through how to whip up the best Au Jus recipe that’s perfect for my latest prime rib recipe or even a French dip sandwich. The best part? You can make this au jus recipe with or without drippings, and it’s super simple! You probably have most of the ingredients in your kitchen already.
Recipe by Lindsay Autry
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Now, if you’ve made a roast, you’ll probably have those tasty drippings left in the pan. Perfect—use ’em in your au jus! But if not, no big deal. A little butter works just fine in place of drippings. Either way, this Au Jus recipe is so darn tasty that it should probably come with a warning label for how addictive it is. So, stick around, and let’s make this gravy!
Why you’ll love this au jus recipe
- Versatile Ingredients: Whether you’ve got pan drippings from a roast or you’re working with good ol’ butter, this recipe has got you covered. You can make it au jus either way, and it’ll still taste like a dream.
- Quick and Easy: Seriously, this gravy comes together in under 15 minutes. It’s the kind of recipe you can make while chatting with friends in the kitchen!
- Elevates Your Dish: This easy Au Jus isn’t just any sauce; it’s a game-changer. Drizzle it over your prime rib or dunk your French dip sandwich in it, and you’ll instantly take your meal from good to “Can I have seconds?”
- Fridge-Friendly: Made too much? No problem. This Au Jus keeps well in the fridge for several days. So you can keep enjoying it without feeling like you have to use it all at once.
Ingredients to make the best au jus gravy
- Beef Drippings or Unsalted Butter: If you’ve got drippings from a roast, perfect—use them for an extra beefy kick. If not, unsalted butter will do the trick. It’ll give you that rich, smooth base you’re looking for.
- All-Purpose Flour: Just a bit is all you need to help thicken the best au jus recipe.
- Dry Red Wine: This adds a touch of depth and a hint of acidity. It also helps to deglaze the pan, capturing all those bits stuck to the bottom. Don’t worry; the alcohol will cook off!
- Beef Broth: Go for a good-quality beef broth. Whether it’s store-bought or homemade, a beef bone broth is your best bet for full-bodied flavor.
- Worcestershire Sauce: Just a tablespoon adds a complex, tangy twist.
- Salt: A pinch or two to taste. You’ll want to balance out all the flavors, so start small—you can always add more.
How to make the best au jus
- Start with the remaining drippings in a roasting pan over medium-high heat (or, if using butter, place in medium saucepan).
- Sprinkle flour over fat and whisk together. Allow flour to cook.
- Slowly, pour in red wine.
- Whisk 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 and cook until slightly thickened and glossy, about 6-8 minutes. Taste and add salt according to taste.
Tips for making the best au jus gravy
- Don’t Stop Whisking: Consistency is key. Keep that whisk moving, especially when adding the flour and liquids. This prevents lumps and ensures a silky, smooth Au Jus.
- Use a Wine You Enjoy: If you wouldn’t drink it, don’t cook with it! A decent red wine enhances the depth of your Au Jus. Plus, you can enjoy a glass while cooking—win-win!
- Deglaze: Those brown bits at the bottom of the pan after cooking your roast? That’s concentrated flavor! Make sure to scrape them up into your sauce. If using butter, consider adding a beef bouillon cube to mimic those rich, roasted flavors.
- Room Temperature Broth: Starting with room temperature or slightly warm beef broth makes it easier to incorporate into the Au Jus recipe. It helps the sauce thicken more evenly and prevents sudden temperature changes that could affect the texture.
Popular substitutions & additions
- Red Wine Vinegar: Out of red wine? A splash of red wine vinegar can also provide that needed acidity and depth of flavor. Use about half the amount and add more to taste.
- Cornstarch: If you want to make your sauce gluten-free without guessing which flour blend will work, cornstarch is your buddy. Make sure to make a slurry by mixing it with a bit of cold water first, then add it to your sauce for thickening.
- Gluten-Free Worcestershire Sauce: Don’t forget that traditional Worcestershire sauce usually contains gluten. If you’re keeping things gluten-free, opt for a certified gluten-free alternative.
- Rosemary or Thyme: For an herbal note, consider adding a sprig of fresh rosemary or thyme while the sauce is simmering. Just remember to remove it before serving.
- Chicken Broth: In a pinch and out of beef broth? Chicken broth can also work. The flavor profile will be a bit different but still delicious. You might want to up the Worcestershire sauce to bring back some of that deep, meaty taste.
- Garlic Power: If you’re a garlic lover, feel free to mince a clove or two and sauté it in the fat before adding the flour. It’ll infuse the Au Jus with an extra layer of aromatic goodness.
What to serve with au jus recipe
- Honestly, this easy Au Jus recipe and my Prime Rib Recipe are a match made in heaven. Spoon some of that glossy sauce over a slice of perfectly cooked prime rib, and you’ll see why it’s a dinner party favorite!
- Craving a sandwich that’s out of this world? Make a French Dip by stuffing a hoagie roll with thinly sliced roast beef and generously ladling on the Au Jus. It is also really good with my Italian Beef Grilled Cheese!
- While this isn’t a food pairing, a glass of red wine (like Cabernet Sauvignon) is a delightful accompaniment to dishes drizzled with Au Jus.
How to store & reheat au jus
Pour any leftover Au Jus into an airtight container and pop it in the fridge. It’s as simple as storing 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. In a few minutes, it’ll be just as delicious as when you first made it. If it thickens too much upon reheating, feel free to 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 just?
Yep, you can freeze Au Jus! If you find yourself with a lot left over, 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.
Frequently asked questions
Why is my Au Jus so thin?
If your Au Jus turns out too thin, you can thicken it by making a slurry with cornstarch and cold water. Slowly whisk the slurry into the simmering Au Jus until it reaches your desired consistency.
Can I use white wine instead of red?
Yes, you can use white wine, but it will give a lighter, less robust flavor than red wine. The sauce will also be lighter in color. If you’re going to make the swap, consider using a dry white wine like Sauvignon Blanc.
Can I make this ahead of time?
Absolutely! You can make Au Jus up to 2 days ahead of time. Just store it in an airtight container in the fridge and reheat it on the stove when you’re ready to serve.
From its rich, meaty flavor to the various tweaks and twists you can add, this Au Jus recipe truly is a versatile addition to (almost) any meal. It always has your back, whether you’re planning a festive holiday meal, hosting a weekend dinner party, or just looking to elevate a good ‘ol sandwich. Trust me, once you’ve tried making it at home, those store-bought versions just won’t cut it anymore!
More Sauce & Gravy Recipes
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Au Jus {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.
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This was such. handy tutorial for making au jus. Bookmarked it to refer back to when needed – thanks!
You’re so welcome!
Wow, I love this! I like how easy it is to make and I will definitely be trying out this recipe. Thanks for sharing!
Love that this includes instructions for both with and without drippings. Can’t wait to make this for all of the roasts!
This au jus was perfect with French dip sandwiches last night. Everyone loved it, thank you for sharing.
A good au jus is the best part of prime rib in my opinion and this version certainly did not disappoint. It was so full of flavor and amazing.
I couldn’t believe how easy it was to make my own gravy – it’s simply perfect for elevating any dish.
New recipe for me, looks delicious, my daughter will love this. Will make it soon. Thanks for sharing 🙂
Au just makes the whole beef dinner even better! What a great idea to make it without drippings.
I could just drink this by the bowlful lol – so yummy!
I’m glad I can make au jus without the drippings. Mine usually comes out burnt so I end up using butter instead. Thanks for the this tip!