Introduction
Au jus, a French term meaning “with juice,” is a thin sauce made from cooked meat juices, typically beef. It is often served with prime rib or roast beef or used as a dip for sandwiches. Three recipes for au jus include Ultimate au Jus, which uses beef drippings or butter, flour, red wine, stock, Worcestershire sauce, shallot, garlic, beef broth base, Dijon mustard, fresh thyme, and dried porcini mushrooms.
How to make prime rib au jus recipe?
There are many ways to make prime rib au jus, but the basic idea is to use the drippings from the roasted prime rib and some beef broth to create a rich and flavorful sauce.
- Preheat the oven to 450°F and season a standing beef rib roast with butter, salt, and pepper. Place it in a large roasting pan and cook for 20 minutes to sear the outside.
- Reduce the oven temperature to 325°F and roast until the desired doneness is reached, about 15 minutes per pound for medium-rare. Transfer the roast to a platter and tent with foil. Let it rest for 30 minutes before carving.
- To make the au jus, place the roasting pan over medium-low heat on the stovetop. Whisk in 2 tablespoons of all-purpose flour and cook for 5 minutes, scraping up the brown bits from the bottom of the pan.
- Whisk in 4 cups of cold beef broth, 2 teaspoons of Worcestershire sauce, and some salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Strain the sauce and serve in a gravy boat or a pourable bowl.
- Enjoy your prime rib au jus with your favorite side dishes, such as mashed potatoes, steamed asparagus, or roasted carrots.
What is Au Jus Recipes?
Au jus recipes are a delicious way to enhance the flavor of your dishes. Made from flavorful meat juices, typically beef, au jus is a thin sauce that adds a rich and savory element to your meals. Whether you’re serving it with prime rib or using it as a dip for sandwiches.
Au jus is the secret ingredient that elevates your dishes to the next level. Try different variations, like the Ultimate au Jus recipe, which incorporates red wine, stock, Worcestershire sauce, shallot, garlic, Dijon mustard, and more, for a truly mouthwatering experience.
Au jus is a thin sauce or gravy that typically accompanies beef, lamb, or chicken dishes. It is usually made from the natural drippings or juices from cooking meat, hence its origin from the French word meaning “with juice”.
Au Jus Recipe Serving Suggestions
Au jus is a delicious sauce that can be served with various dishes, especially those involving beef. Here are some serving suggestions for au jus:
- Pairing with the perfect roast. Au jus is a classic accompaniment to roast beef, but did you know it can also be served with lamb, chicken, or turkey? Just use the appropriate broth and drippings for the sauce and enjoy the juicy flavor.
- Accompanying side dishes. While au jus is a delicious sauce on its own, it also pairs perfectly with various side dishes. Some of the most popular ones are mashed potatoes, steamed asparagus, roasted carrots, or green beans. You can also serve au jus with bread or rolls for dipping.
- Creative ways to use au jus. If you have leftover au jus, you can use it in many creative ways. For example, you can make a French dip sandwich by toasting some bread, adding sliced roast beef and cheese, and dipping it in warm au jus. You can also use au jus to make a beef and vegetable soup, a beef and noodle casserole, or a beef and mushroom pie.
Can I freeze leftover au jus?
Yes, you can freeze leftover au jus for later use. Freezing au jus is a convenient way to have it on hand whenever you need it, without the need to make it from scratch every time. However, there are a few things to keep in mind when freezing au jus to ensure the best quality and flavor
Tips to make au jus recipe
Making au jus is a great way to enhance the flavor of your roast beef or French dip sandwiches. Here are five tips to help you make a delicious au jus sauce:
Use quality beef broth: The broth is the main ingredient of au jus, so make sure it is flavorful and not too salty. You can use store-bought broth, homemade broth, or even the liquid from a slow cooker roast.
Deglaze the pan: After roasting your meat, use the drippings in the pan to make the au jus. Whisk in some water, wine, or broth to loosen the brown bits from the bottom of the pan. These bits add a lot of flavor and color to the sauce.
Simmer and reduce: Bring the sauce to a boil and then lower the heat to a simmer. Cook the sauce until it is slightly thickened and reduced by about half. This will concentrate the flavor and make the sauce richer and glossier.
Season to taste: Taste the sauce and adjust the seasoning as needed. You can add salt, pepper, Worcestershire sauce, garlic powder, onion powder, or any herbs or spices you like. You can also add a splash of vinegar or lemon juice to brighten up the sauce.
Strain the sauce: For a smooth and clear au jus, strain the sauce through a fine mesh sieve or a cheesecloth. This will remove any solids or impurities from the sauce. You can also skim off any excess fat from the surface of the sauce.
Conclusion
A delectable au jus recipe requires a thoughtful combination of key ingredients, including meat drippings, broth, aromas like onions, garlic, and herbs, and seasonings like salt and pepper. This versatile sauce complements various dishes and offers culinary creativity. Pairing it with beef, chicken, lamb, or vegetarian options, au jus is a time
