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Classic Au Jus

After roasting prime rib, don't throw out those pan juices! Those drippings are the key to making this flavorful au jus recipe to serve with tender slices of beef. —Rashanda Cobbins, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    1-1/4 cups

Ingredients

  • 3/4 cup meat drippings
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/2 cup dry red wine
  • 2-1/2 cups beef stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

  • 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.
Nutrition Facts
2 tablespoons: 154 calories, 15g fat (6g saturated fat), 15mg cholesterol, 275mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

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