Beef au Jus

This au jus recipe is full of rich, meaty flavor and will pair perfectly with your next prime rib roast.

What Is Au Jus?

Au jus (pronounced “oh zhoo”) is a French term that means “with juice.” The sauce is typically used to enhance meat’s flavor and is made from the meat itself. It’s commonly paired with prime rib or French dip sandwiches. Au jus can be served on or in the main dish or alongside the food for dipping.

How to Make Au Jus

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Au Jus Ingredients

These are the ingredients you'll need to make from-scratch au jus:

· Beef drippings: Of course, this perfect au jus starts with beef drippings.· Flour: All-purpose flour thickens the beef au jus.· Broth: Use store-bought or homemade beef broth.· Seasonings: This flavorful au jus is simply seasoned with salt and pepper.

How to Make Au Jus for Prime Rib (or Anything Else)

Here's a brief overview of what you can expect when you make this homemade au jus recipe: Melt the drippings in a skillet, whisk in the flour until thick, then stir in the broth and season to taste.

Serve this au jus alongside Chef John’s Perfect Prime Rib.

How to Store Au Jus

If you have leftover au jus, you can transfer it to an airtight container and store it in the refrigerator for up to three days.

Can You Freeze Au Jus?

Yes, au jus freezes well — and freezing it is a great make-ahead move. Simply pour it into a freezer-safe container (make sure to leave enough room at the top for expansion) and freeze for up to three months. You can also freeze it in ice cube trays if you think you'll use just a bit at a time. Reheat the au jus gently on the stove.

Cookdap Community Tips and Praise

“Made this pretty much as-is, but I did add maybe a tablespoon of soy sauce,” says Grumpy77. “It was absolutely fantastic!”

“I made this to go along with a prime rib roast as well as a horseradish sauce,” according to Judy Corrado. “Very tasteful and easy to make and will make again.”

“Wonderful,” raves Cheeseball. “I used this on mini cheesy beef sandwiches. The beef I had was pre-packaged and pre-cooked and this recipe really brought it back to life.”