Easy Au Jus Recipe
Updated Oct 10, 2026
Homemade Au jus made without wine from beef drippings, stock, onion, and thyme in 30 minutes. An easy gravy for prime rib, roast beef, or dip sandwiches
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I usually make au jus right after cooking a prime rib, using the drippings left in the pan. There’s already so much flavor in there, so I’m just adding onions, stock, and thyme and letting it reduce on the stove. I’ll serve it with the roast, then use the leftovers for French dip sandwiches. I make my au jus without wine, so if that’s what’s kept you from trying it, you don’t need it here. The drippings are what I like using, but the same amount of butter works too if there aren’t any.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
When I took the au jus off the stove too early, it tasted watered down, so I let it keep simmering. It took about 20 to 25 minutes to reduce by two-thirds, and the flavor was much better at that point. It was still thin, which is what I wanted, but it didn’t taste weak anymore.
I tested this with a pretty basic beef stock, and it wasn’t my favorite version. Since the stock is such a big part of the au jus, I’d use a good beef stock or bone broth here, something you actually like the taste of on its own.
Happy Cooking!
– Yumna
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Au Jus Ingredients
- Drippings from prime rib: The amount of drippings collected at the bottom of your pan will vary depending on the fat content of your roast, but it should be between ¼ cup and ½ cup. Any type of beef drippings work here. If you don’t have drippings, butter works just fine as a 1:1 swap.
- Onion: Just roughly chop a yellow onion. No need to be precise, since you’ll strain it out at the end!
- Stock and seasoning: You’ll also need beef stock, fresh thyme, salt, and black pepper. I recommend low-sodium beef stock so you can control the salt as the au jus reduces. Low-sodium broth also works. If you don’t have fresh thyme, use ½–¾ teaspoon dried thyme.
How to Make Au Jus
These step-by-step photos walk you through how to make Au Jus. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Au Jus recipe below
1. Cook the onion in the drippings
Add the chopped onion to the pan with the drippings and cook until the onion starts to take on some color. If you made my prime rib recipe, you can also add the remaining shallots from the pan here.
2. Add the stock and thyme
Pour in the beef stock and add the whole thyme sprigs. Scrape up the browned bits from the bottom of the pan as the mixture comes to a boil.
3. Simmer until the au jus reduces
Lower the heat and let the liquid gently bubble. It should reduce by two-thirds, meaning about one-third of the starting liquid remains.
4. Strain out the aromatics
Taste the reduced liquid and add salt and pepper as needed. Pour through a fine-mesh strainer into a gravy boat or serving vessel, then discard the onions, shallots (if using), and thyme.
Full Au Jus Recipe
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Easy Au Jus Recipe
Ingredients
- ¼ cup to ½ cup drippings from Prime Rib Roast or butter
- 1 onion roughly chopped
- 3 cups beef stock
- 3 sprigs fresh thyme
- salt to taste
- black pepper to taste
Instructions
- If you used a stove-top safe roasting pan, add onion to the drippings (and shallots remaining in the pan, if you made my prime rib recipe) and cook over medium heat for 3–4 minutes, or until the onions start to take on some color.
- Add beef stock and thyme, and bring to a boil. Reduce heat to a simmer and cook until the liquid is reduced by two-thirds, about 20 to 25 minutes.
- Taste the drippings and see if you need additional salt and pepper. Strain through a fine-mesh strainer and transfer to a gravy boat or serving vessel.
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Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Garlic. Stir in 2 minced garlic cloves during the last 30 seconds of cooking the onion, then add the stock.
- Mushrooms. Add ½ cup thinly sliced cremini mushrooms with the onion. Cook until the mushrooms soften and the onion starts to brown, then continue with the recipe. Strain them out at the end.
Recipe Tips
- Deglaze the pan. After roasting prime rib, deglaze the pan with a little bit of stock after removing the meat. Scrape up the flavorful bits from the bottom of the pan and add this liquid to your au jus for an extra boost of flavor.
- Use low and slow simmering. Simmer the au jus over low heat for the best possible flavor. The longer it cooks, the thicker and more concentrated it will get.
- Season after reducing. The stock and drippings become more concentrated as they simmer. Adding salt at the beginning can leave the finished sauce too salty.
Serving Ideas
- Spoon over beef: You’ll need to make this prime rib to get the drippings for this au jus recipe. They taste so good together!
- Add sides: To round out a holiday meal, serve the prime rib and au jus with my massaged kale salad, garlic mashed potatoes, and green beans with almonds.
- Serve with sandwiches: I like this au jus recipe for French dip sandwiches made with thinly sliced beef and toasted rolls. Give everyone a small bowl of warm sauce for dipping so the bread doesn’t get soggy before they eat.
Troubleshooting
Traditionally, au jus sauce is meant to be thin, as it’s not thickened with any flour or starches like traditional gravy. However, if you want to thicken it, you can add a few tablespoons of slurry (a blend of cornstarch and water). Whisk the cornstarch slurry into the simmering au jus until it reaches the desired thickness.
Stir in water, 1 tablespoon at a time, tasting after each addition. Once it tastes balanced, stop reducing it or the salt will become concentrated again.
Yes! Melt ¼ cup of unsalted butter in a saucepan and cook the onion in it before adding the stock and thyme. The recipe allows up to ½ cup, but start with the smaller amount. Without roast drippings, the beef stock you choose matters more.
Comments
I don’t understand why you would go to all the trouble of making a rib roast and then not make gravy.
I prefer the simplicity of Au Jus, but you could use the drippings to make a quick gravy as well.