Au Jus

Name: Au Jus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 cups
Ingredients: 2 tablespoons avocado or olive oil; 2 medium carrots, chopped (1 cup); 2 stalks celery, chopped (1 cup); 1 onion, chopped (red, yellow, or white) (2 cups); 2 to 4 cloves garlic; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 4 cups beef broth or stock; 1 tablespoon Worcestershire; 1 tablespoon soy sauce or Tamari; Pan drippings from Prime Rib or other roast, optional; 2 to 4 tablespoons cornstarch, for thickening, optional; Kosher salt, as needed; Freshly ground black pepper, as needed

Mandy Tanner

Servings

2 cups

Prep Time

10 minutes

Cook Time

30 minutes

Category

Prime Rib

Au Jus means with juice, and it is a delicious accompaniment to a holiday Prime Rib or roast. It can be made in the roasting pan while cooking, or on the stovetop which strays slightly from tradition but is still a fantastic sauce. We’re using beef broth for simplicity, and Worcestershire and soy sauce or Tamari for depth of flavor. Using pan drippings will enhance and fortify the sauce, but it can be made without them in a pinch. Au Jus can be thickened into a gravy if desired with a cornstarch slurry, which is simply cornstarch and cold water mixed together to avoid any lumps. The au jus reduces by half, so if you are feeding a large crowd, plan on doubling it and cooking it for a bit longer if using the stovetop method.

Ingredients

2 tablespoons avocado or olive oil
2 medium carrots, chopped (1 cup)
2 stalks celery, chopped (1 cup)
1 onion, chopped (red, yellow, or white) (2 cups)
2 to 4 cloves garlic
2 sprigs fresh thyme
1 sprig fresh rosemary
4 cups beef broth or stock
1 tablespoon Worcestershire
1 tablespoon soy sauce or Tamari
Pan drippings from Prime Rib or other roast, optional
2 to 4 tablespoons cornstarch, for thickening, optional
Kosher salt, as needed
Freshly ground black pepper, as needed

Directions

In a large pot over medium-high heat, add the oil, carrots, celery, onion, and cook until translucent, 3 to 4 minutes. Add the garlic cloves, thyme, and rosemary and continue cooking until the vegetables begin to caramelize, 5 to 6 minutes.
Add the beef stock, Worcestershire, and soy sauce, and bring to a simmer. Reduce the heat as needed and simmer until reduced by half, about 20 minutes. Strain the vegetables and herbs and return the au jus to the pan.
Add the pan drippings, if available, and whisk to combine. Taste for seasoning, and adjust with additional salt, and pepper as needed. Au jus should be kept warm for serving, or can be thickened as desired. Enjoy!