Au Jus Recipe for Prime Rib

Au Jus Recipe for Prime Rib Roast

The Spruce 

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 2 cups (8 - 10 servings)
Nutritional Guidelines (per serving)
28 Calories
0g Fat
5g Carbs
2g Protein
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Nutrition Facts
Servings: 2 cups (8 - 10 servings)
Amount per serving
Calories 28
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 199mg 9%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Protein 2g
Calcium 22mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Au jus (pronounced "oh-ZHOO") is a simple sauce for roasted meats that is made from the meat's natural juices along with the added stock.

This au jus recipe is great for roast beef dishes like prime rib.

(By the way, technically it's correct to call it a jus recipe, not an au jus recipe, but the au jus usage is so common that there's no point getting pedantic about it; after all, we're here to help you cook it, not to correct your French.)

In any event, this au jus recipe assumes you have just roasted a large beef roast, as the meat juices and the little roasty 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, like from 11 pounds all the way up to 18 pounds. 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 it so that it comes out tender and juicy. Which means that (unlike turkey gravy) your jus is more for adding flavor than providing moisture.


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  • 3 cups brown stock (i.e. beef stock)
  • 1 medium onion (peeled and chopped)
  • carrots (chopped)
  • 2 celery stalks (chopped)
  • Salt (to taste)
  • Black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Au Jus Recipe
     The Spruce
  2. Remove the roast from the roasting pan and let it rest, covered with foil, on a cutting board someplace warm. If there is a lot of fat left in the pan, pour most of it off, but take care not to lose any of the meat juices.

  3. Place the roasting pan on the stovetop, across two burners, and add the chopped carrots, celery, and onion.

    Au Jus Recipe
     The Spruce
  4. 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.

    Au Jus Recipe
     The Spruce
  5. Now 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.

    Au Jus Recipe
     The Spruce
  6. Now 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 one-third.

    Au Jus Recipe
     The Spruce
  7. Now 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.

    Au Jus Recipe
     The Spruce
  8. 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.

    Au Jus Recipe
    The Spruce 
  9. Serve each portion of meat with 1 1/2 to 2 ounces of au jus sauce.

    Au Jus Recipe
     The Spruce


  • A fat separator like this one 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.

Recipe Variations

Use this recipe to make au jus for roasted chicken, veal or lamb simply by substituting the appropriate stock for beef stock.