Homemade Au Jus Recipes

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

PRIME RIB AU JUS

Steps:

• Preheat the oven to 350 degrees F.
• Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to 15 minutes.
• To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

EASY HOMEMADE AU JUS SAUCE

Steps:

• Place the roasting pan from cooking roast beef on the stove over low heat after removing the roast from the pan. Alternatively, you can use another pan to cook the au jus sauce. Whisk Worcestershire Sauce and Red Wine into the dish along with drippings from the beef. If using the roasting pan, scrape up any brown bits from the bottom of the pan. A wooden spoon works best for this.
• Add beef broth or juices from the roast beef. Bring to a simmer. Serve hot with sliced roast beef.

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

EASY HOMEMADE AU JUS RECIPE

Steps:

• In a medium saucepan bring water to a boil.
• Reduce heat to medium-low and whisk in the beef base, garlic powder, onion powder, Worcestershire sauce, balsamic and pepper.
• Pour 1/4 cup of cold water into a measuring cup. Add 1 teaspoon cornstarch and whisk until smooth. Add to simmering broth mixture in pan. Whisk, turn up heat to medium high.
• Add 1 tablespoon butter to hot au jus, whisk until melted. Serve while hot.

CLASSIC AU JUS

Steps:

• In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes. , Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.

SIMPLE AU JUS GRAVY

Steps:

• Place the water in a medium sauce pan and bring to a boil.
• Reduce heat to low; whisk in the beef bouillon.
• Whisk in the soy sauce, garlic powder and salt and pepper to taste.
• If you like a thicker Au Jus gravy, you can also whisk in a little flour to thicken it.

HOMEMADE AU JUS

Steps:

• NOTES ABOUT AU JUS: 1. First things first -- "au" is French for "with". You don't make "au jus." You make jus (literally, juice). You serve the prime rib au jus, not "with au jus". I'm not trying to be obnoxious or snobby -- lots of people call it that -- but it sounds odd to be making "with juice". Au jus is really just beef stock. 2. Even if you buy a boneless prime rib, I assure you that there were bones in it at some point. Make sure your butcher includes them with your purchase. (There shouldn't be an additional charge.) You'll use these bones to make the au jus. Or personally, if I was making in advance, I would buy a short rib & roast it as well. It's got a lot of cartilage which will make a rich, gelatinous stock. After braising, strain the sauce into a smaller saucepan & boil it down to reduce it somewhat. You don't want to reduce it to a thick sauce or glaze, as a jus should be "juicy." 3. AFTER it's reduced, add salt (boy, I've made the mistake of salting first & it just concentrates the salt in the remaining liquid - ugh), pepper, & if you like, soy or worcestershire sauce.
• IF MAKING HOMEMADE AU JUS - MAKE THIS FIRST - A DAY IN ADVANCE: 1. Toss oil through shallots together so that the olive oil coats everything well. Also coat the rib bones & any trim from the roast with olive oil. 2. Put them together in a roasting pan & roast in a preheated oven at 400 degrees F. for about 45 minutes turning every fifteen minutes or so. The bones should turn brown but not black. Adjust your oven accordingly. 3. From the oven put them in a large (16 qt) stock pot, fill with cold water to a couple of inches over the bones, then add thyme through peppercorns. 4. Deglaze the roasting pan by putting it on the stove top on low heat. Add a cup of red wine (can use water instead). Using a spatula scrape the scraps in the bottom of the pan into the wine & then pour it into the stock pot. Heat the stock to a good simmer (about 200 degrees F.) but not to a full boil. Cover it, put on the back burner for about the next 4 - 6 hours & let it simmer, periodically skimming the fat off of the top. 5. When you determine it is ready (at least the 4 hours) strain it through cheese cloth or a fine strainer into another pot, season with salt & pepper to taste. If it doesn't have a beefy enough flavor you can finish it off with a little beef base (I recommend "Herb Ox Sodium Free Beef Bullion" - made by Hormel - but be sure to adjust your salt accordingly because bases are often salty. 6. Choice two (to buy a mix or au jus base) by the way can be enhanced by skipping the roasting process & just simmering everything & adding beef base to round out the flavor. While it is still good, the roasting of the bones releases the marrow which adds great flavor to your stock.

FRENCH DIP AU JUS

Steps:

• Combine beef base and thyme; rub over roast and place in a 5-qt. slow cooker. Combine the onion, soy sauce, garlic, bay leaf and pepper; pour over roast. Add water., Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a cutting board; cool slightly. Strain cooking juices, reserving onion; skim fat from juices. Discard bay leaf. Thinly slice meat., To assemble sandwiches, spread mustard over bread. Top each bottom with three slices cheese; layer with beef, remaining cheese, mushrooms and reserved onion. Replace tops. Cut each loaf into four slices; serve with reserved juices.

FRENCH DIP AU JUS

Steps:

• Add all ingredients into sauce pan.
• Leave the celery and onion in big chunks for easy removal.
• Simmer until the vegetables are done.
• Strain, place in small bowls and enjoy.