Easy Au Jus Recipe
Updated Jan 07, 2026
Easy au jus recipe using prime rib drippings, beef stock, onion, and thyme. Simple stovetop method with flexible ingredient swaps.
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Homemade Au Jus is Soo Good!
I usually make au jus right after cooking a prime rib, using the drippings left in the pan. That’s really the whole idea here: fat plus stock reduced down into something pourable and beefy. If you don’t have prime rib drippings, any meat drippings work, and even butter does the job at a simple one-to-one swap. Au jus is not complicated, just onions, stock, thyme, and time on the stove until it reduces.
Happy Cooking!
– Yumna
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.
- Beef stock: Use unsalted or low-sodium beef stock so you can control the salt as the au jus reduces. Broth is fine if it’s low-sodium.
- Onion: Roughly chopped. There’s no need to be precise since it gets strained out at the end.
- Fresh thyme: You could use ½ to ¾ teaspoon of dried thyme, depending on how thyme-forward you want it. I’d start on the lower end since the au jus reduces and concentrates as it cooks.
- Salt and pepper: Use just enough to bring out the natural beef flavor.
How to Make Au Jus
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 and cook over medium heat for 3 to 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 additional salt and pepper is needed. Strain through a fine mesh strainer and transfer to a gravy boat or serving vessel.
Notes
- My Top Tip: Skim the fat after straining. This is optional but helps to maintain a balanced flavor and prevents the sauce from becoming too greasy. The best way to skim off excess fat from the au jus is to let it sit for a few minutes and allow the fat to naturally rise to the surface. Then, use a large spoon to scoop out as much as desired.
- Storage: Store au jus in an airtight container like a mason jar in the refrigerator. To reheat, transfer it to a small saucepan and warm on stovetop over medium heat, stirring occasionally, until heated through.
- To freeze: Transfer au jus sauce to a wide-mouth mason jar, leaving at least an inch of headspace to allow for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat per instructions.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
- Adjust seasonings as needed. The amount of salt needed will depend on how salty your drippings and the beef stock are. I like to add additional salt after the mixture has reduced as to not wind up with something way too salty.
Recipes to Serve Easy Au Jus With
- You’ll need to make this Prime Rib to get the drippings you need for this recipe, then the Au Jus makes the perfect sauce for the sliced meat.
- To round out a holiday meal, serve the Prime Rib and Au Jus with this Massaged Kale Salad, Creamy Mashed Potatoes and Green Beans with Almonds
- The Au Jus is also a great sauce for Roasted Chicken so if you freeze any excess, thaw it the next time you make one!
FAQs
Traditionally, au jus sauce is meant to be thin as it’s not thickened with any flour or starches like gravy is. However, if you want to thicken it, you can add a few tablespoons of slurry (a blend of cornstarch and water) to give it a little more definition. Whisk the cornstarch slurry into the simmering au jus until it reaches the desired thickness.
Absolutely. You can make au jus up to 4 days in advance and store it in the fridge until needed. When ready to serve, reheat it until it’s warmed through and transfer to a gravy boat or serving vessel.
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.