Easy Au Jus Recipe
Homemade au jus without wine for prime rib, French dip, and roast beef. Made on the stovetop with beef drippings, beef stock, onion, and fresh thyme.
Servings: 2 cups
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.
Notes
Note: The nutrition label reflects 1 cup of broth. The recipe makes about 2 cups.
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 fridge. Reheat in a small saucepan over medium heat, stirring occasionally, until warmed through.
Freezing: 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.
Nutrition
Calories: 78kcal | Carbohydrates: 11g | Protein: 9g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 834mg | Potassium: 866mg | Fiber: 1g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg
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