|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Au jus (from the French culinary canon, pronounced "oh-ZHOO") is a simple but sophisticated sauce that's thinner than a gravy and very concentrated in flavor. It's made from the meat's juices along with the added stock, and it's ideal for roasted meats and roast beef dishes like prime rib.
This au jus recipe assumes you have just roasted a large beef roast, as the meat juices and the little toasty bits at the bottom of the roasting pan are important components of the recipe.
Here's a traditional prime rib recipe, which is particularly well suited for cooking larger roasts that are about 11 to 18 pounds. Note that for smaller roasts up to 8 pounds, the closed-oven method will work quite well.
The nice thing about prime rib is that, unlike turkey, it's relatively easy to prepare so that it comes out tender and juicy. This means that, unlike turkey gravy, your jus is more for adding flavor than providing moisture.
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Gather the ingredients.
Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board in an area that's warm. If there is a lot of fat left in the pan, pour most of it off—you can refrigerate it in a Mason jar to add concentrated flavor and richness to soups, stocks, chilis, and even pasta. When pouring out the fat, take care not to lose any of the meat juices.
Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, celery, and onion.
Cook on high for a minute, stirring everything around with a wooden spoon until the veggies are a bit browned and most of the liquid has cooked off—but don't let anything burn.
Pour in about half of the stock and cook for another minute over high heat while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon.
Pour the contents of the roasting pan into a large saucepan along with the remaining stock. You can keep it in the roasting pan, but the saucepan is the better of the two options. Simmer for about 20 minutes or until the liquid has reduced by about a third.
Pour the liquid through a mesh strainer. For a finer strain, you can line the strainer with cheesecloth, but you don't have to. Let it sit for a couple of minutes so that you can skim off any fat that rises to the top.
By now, your roast will have finished resting and will be ready to carve. If the roast has thrown off any additional juices while it rested, stir these into the sauce.
Add salt and pepper to taste.
Each portion of meat should get 1 1/2 to 2 ounces of au jus sauce.
Serve and enjoy.
- A fat separator can be useful for separating the fat from the meat juices so that your jus isn't too greasy.
- Keep in mind that au jus is not a gravy, so don't expect a thick, heavy sauce.
Use this recipe to make au jus for roasted chicken, veal, or lamb simply by substituting the appropriate stock for beef stock.