Sarasotas Last Minute Au Jus And More Recipes
SARASOTA'S LAST MINUTE AU JUS AND MORE
Ever roast a great piece of meat and end up with no drippings? So what will be the gravy? Well I hate to admit it, but yes. This recipe came from a small local church cook book back in the 80's ... I think. I still love this recipe. What I enjoy most, is that I can make french dip sandwich any time and enjoy a great au jus to go with it. Also, I always have a back up if I don't have any drippings after my standing rib roast is done. But this sauce can also be used over skirt steak and garlic mashed potatoes or a grilled strip steak; or any cut of beef. It is easy quick and inexpensive, but it is a great alternative to a heavier gravy.
Provided by SarasotaCook
Categories Sauces
Time 13m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sauce -- In a small sauce pan on medium heat add all the ingredients except the pepper. Note: If you don't want to use red wine, you can use all water. Cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. Taste for seasoning and add any pepper if needed and remove the bay leaf.
- Option -- I add mustard because I enjoy the tang it gives. This is completely up to you. After it is done cooking is when I add the mustard if you want.
- Serve -- Let it rest off the heat for 1-2 minutes. I serve this as is, but for prime rib, I often strain it for a clear au jus. It is all personal preference. As I mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. You can use it over anything, even a good pot roast.
- JUST ENJOY !
Nutrition Facts : Calories 31.8, Fat 0.9, SaturatedFat 0.1, Cholesterol 0.4, Sodium 626.5, Carbohydrate 3.1, Fiber 0.3, Sugar 1.3, Protein 2.1
BEEF AU JUS
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 2.3 g, Cholesterol 17.5 mg, Fat 1.1 g, Fiber 0.1 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 439.8 mg
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