Au Jus

Au Jus, pronounced “oh zhu” is French for “with (it’s own) juice.” It is a specific term used to describe the juice that was produced by the drippings of meat during the cooking process, most commonly from prime rib roast, and the juice or “Au Jus” is served surrounding the meat on the plate on which it is served or in a separate container for pouring on or dipping. It is a thin juice that has not been thickened like gravy.

The best time to make the Au Jus is during the resting period of the roast.

The following method of making the Au Jus is more of a technique than a recipe. It takes a sense of feel or guess work which depends on how much juice you have to start with and how many guests you are serving.

If you search the internet you will find several different recipes for making Au Jus but I have found the one below to be the one I like best so it is the only one I will put here.

When adding the beef stock to the drippings, you will just have to guess at the amount you will need for serving each quest. The more natural drippings and less beef stock you have the better it will taste, but sometimes you need more stock to make enough.


Juice from pan of cooked Prime Rib
Beef broth or stock*
Red Wine**

* The au jus is only going to be as good as the red wine and beef stock you use, so it is always best to make your own beef stock, but if you do have to buy it, make sure you buy the very best you can find but DON’T use the salty, artificially flavored beef bullion.

** The red wine I use is always the one I have chosen to serve with the meal.

There will be a lot of fat floating on top of the juice so be sure and remove as much of that as you can with a large spoon and discard it, unless you intend to make Yorkshire puddings. In that case save it for later.

Place the roasting pan on a burner, and over medium heat pour in the beef stock stirring with a metal spatula while scraping the sides and bottom to release the browned bits from the pan. You can then add the red wine to taste, a little at a time.

Bring the juice to a boil and continue cooking until it is slightly reduced which takes about 5 minutes. Season to taste with salt and pepper and then place into a gravy boat or small containers for each guest.