A good Prime Rib Au Jus Sauce can do some seriously amazing things to just about any cut of beef, but what it does to prime rib -- now that is something truly spectacular. If you're looking for a simple prime rib Au Jus recipe to take your holiday roast to the next level this year, this is the recipe for you.
Today, in addition to an easy recipe for the best prime rib Au Jus (one that can be made in less than 10 minutes), we'll also cover what it is that differentiates it from a stand-alone beef broth and traditional brown gravy, how to make it without beef drippings if needed, why Au Jus seasoning should be kept simple, plus, what you can serve it with...besides prime rib!
Love gravies and sauces? Bookmark this easy Homemade Gravy Recipe for the next time your serving poultry or pork!
TRANSLATION AND PRONUNCIATION
Au Jus is a French word that directly translates "with juice," and refers to a cut of meat served either in the juices obtained from roasting or the juices that the meat has cooked in. Now you know what it means, but do you know how to say it like a pro? If you're wondering how to pronounce the word, the video below will quickly sum things up for you...
https://www.youtube.com/watch?v=9sEJDxmX9j8
WHAT IS AU JUS SAUCE?
We know how it's served, but what is it exactly? A classic Au Jus sauce begins with fat. But not just any fat -- beef fat. Pan drippings to be more specific. This, in combination with beef broth, gives it an over the top beefy flavor that takes meat to a whole 'nother level of savory.
For another delicious and savory sauce try our easy Bearnaise!
AU JUS VS. BEEF BROTH
Because Au Jus sauce is thinner than your typical gravy, it is often mistaken for beef broth and nothing more. But, make no mistake -- it is more than just broth.
AU JUS SAUCE VS. BROWN GRAVY
Au Jus, like gravy, begins with a fat and a thickener (i.e. flour or cornstarch). However, you'll find traditional brown gravy to be quite a bit thicker than an Au Jus sauce would be. Gravy tends to hold its own as a condiment, clinging to and/or smothering a cut of meat, whereas a good Jus sort of becomes one with meat, enhancing its flavors with beefy goodness, and pouring over the sides.
HOW TO MAKE PRIME RIB AU JUS SAUCE
- Add beef drippings or butter to a saucepan and melt.
- Add flour and whisk.
- Whisk in beef broth.
- Simmer 4-5 minutes to reduce slightly.
1. HEAT BEEF DRIPPINGS
As previously mentioned, the sauce typically begins with beef pan drippings (i.e. the liquid accumulated in the bottom of a pan from a prime rib roast). See the note below if you do not have any (or enough) pan drippings.
HOW TO MAKE AU JUS WITHOUT THE PAN DRIPPINGS
If you do not have enough beef drippings, you can substitute butter for the beef fat in your sauce. However, note that beef drippings are preferable as they will intensify the beefy flavor and overall savoriness of your sauce.
2. COMBINE BEEF DRIPPINGS AND FLOUR
The fat is added to a saucepan over medium heat and melted down to liquid form (if needed). Then, the flour is sprinkled over the fat and whisked together. The flour to broth ratio is such that the sauce will have body to it, but not so thick that it would be classified as a traditional "gravy."
3. ADD BEEF BROTH AND SEASONING
Once the fat and flour are combined, beef broth is slowly added to the mix, whisking all the while. After all of the broth has been incorporated, the seasoning goes in. The seasoning for Au Jus sauce is as follows: soy sauce, Kosher salt, and black pepper. All of these ingredients will enhance the beefy quality of the sauce. You don't need to overcomplicate the seasoning when it comes to Au Jus. Its sole purpose is to enhance a cut of meat, not overpower it.
4. SIMMER
Allowing the sauce to simmer will help it to thicken ever so slightly and intensify flavors. This will take 4-5 minutes on the stovetop, and then, it's time to serve!
TROUBLESHOOTING | HOW TO THICKEN AU JUS SAUCE
While Au Jus may not be intended to be a gravy, if you'd like it thicker, you can certainly make that happen. To thicken your sauce further, melt 1 tablespoon of butter in a microwave-safe bowl. Add a 1 tablespoon of flour, and whisk to combine. Then, add about 2 tablespoons of the prepared Au Jus sauce to the butter/flour mixture. Whisk to combine, and add it all back to the saucepan. Bring to a simmer over medium-high heat, stirring until thickened.
AU JUS FOR PRIME RIB...AND SO MUCH MORE!
This sauce is often served with prime rib, but is certainly not limited to prime rib alone! It's a classic pairing with French dips and steak sandwiches alike. You could also use pan drippings from either a tri-tip roast or roasted beef tenderloin to make this recipe, or go the butter route and beef up the flavor for any of the following cuts of meat:
- Pork Tenderloin
- Pork Loin Roast
- Grilled Ribeye Steaks
- Roasted Lamb
Another tasty, easy sauce for steak is Peppercorn Sauce!
Au Jus is a versatile sauce and wonderful for topping so many things! It's most definitely a recipe worth getting under your belt...especially when you consider just how seriously easy it is to make. If you've got 10 minutes, you've got time to take your meaty entrees to the next level with a ladle full of beefy goodness. Enjoy!
4 MORE STEAK SAUCES YOU'LL LOVE
- Creamy Horseradish Sauce takes less than 5 minutes and requires only two ingredients: prepared horseradish and sour cream!
- Authentic Chimichurri Sauce is the perfect blend of parsley, cilantro, jalapeños, and lime. It's great for topping proteins, as a salad dressing, and can even be used as a marinade!
- Easy Blender Béarnaise Sauce is like Hollandaise sauce on steroids, amped up with fresh tarragon and perfect for topping both vegetables and beef!
- Gorgonzola Sauce is a rich and decadent sauce perfect for smothering steaks and even pasta! It's made with minced shallots, crumbled blue cheese, and cream.
A quick and easy recipe for prime rib au jus sauce featuring beef drippings, beef broth, and a quick simmer.
- 2 tablespoons beef drippings, butter, or a combination of the two
- 2 tablespoons all-purpose flour
- 3 cups unsalted or low-sodium beef broth
- ¾ teaspoon soy sauce
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
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Add the beef drippings (or butter) to a large saucepan over medium heat and all to melt, if needed. Sprinkle the flour over the fat and whisk for 30-45 seconds.
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Add 1 cup of the beef broth a splash at a time, whisking after each addition. Slowly pour in the remaining beef broth, whisking all the while. Add the soy sauce, Kosher salt, and pepper and increase the heat to medium-high.
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Simmer for 4-5 minutes, allowing to reduce slightly. Serve and enjoy.
Sources: Meriam-Webster, Dictionary.com
Wilhelmina says
Au Jus is so versatile and delicious, it definitely takes a meal to that next level of flavor!
Kelly Anthony says
I totally agree, Wilhelmina!
Sonal says
Have never heard of it before. You have done a great job explaining the recipe with so many faqs. Thank you so much.
Kelly Anthony says
That's what I'm here for!
Colleen says
Prime Rib is on the NYE dinner menu, and your Au Jus recipe is the best one I've seen. Thanks for sharing!
Kelly Anthony says
Aw, thanks, Colleen! Ours too 😉
Tisha says
This sounds delicious! Perfect for a Christmas meal!
Kelly Anthony says
Thank you, Tisha!
Bec says
In a nutshell, I want to drink this au jus from a straw! Seriously though, this will be awesome to serve with our holiday beef roast. THANK YOU!
Kelly Anthony says
I don't blame you, Bec 😉 Thank you so much!
Sues says
Is it bad that I just want to pick that bowl up and drink the au jus?? Because it looks THAT good!! It's totally true though how important a good au jus is and I'm loving this tutorial!
Kelly Anthony says
Ha! Of course not 😉 Thank you so much, Sues!
Annissa says
This sauce sounds so full of flavors! Perfect for any meat roast on the Christmas table!
Kelly Anthony says
Thank you, Annissa!
Claudia Lamascolo says
we love this type of sauce for our roast beef sandwiches to dip in this looks marvelous!
Beth Neels says
That looks so delicious! I really want some right now! I thought that the au jus served was just beef stock. Great post explaining the difference! Thanks!
Danielle says
I've only ever seen au jus on restaurant menus - never even considered making it myself! You make it look easy!
Claudia Canu says
I really feel I have just learned some interesting stuff! I'll definitely try to practice everything and I hope I can make some sauce that looks as tasty as yours!
Kelly Anthony says
Thank you so much, Claudia 🙂
Luci says
This au jus could be used for any holiday meal. Yummy.
Sonia says
This looks and sounds so delicious! Can't wait to give it a try this weekend!yum
Emily says
I had no idea that au jus had soy sauce in it! What a great recipe. Thanks for all the info!
Adriana says
This meal is perfection, and that jus must be so flavorful. This recipe is a very nice idea for the Easter Menu. I am pining for doing it later.
Kelly Anthony says
Perfect for Easter! Thank you, Adriana!
Chris Collins says
Prime rib is my all time FAVE so it's like this post is made for me thanks so much for sharing!
Morgan Eisenberg says
what a great hack with the butter! ill have to remember this in a pinch.
Lisa | Garlic & Zest says
Your method for au jus sounds very similar to my pan gravy. I always thought au jus didn't have any thickener and that it was pan drippings augmented with stock or wine. You've taught me something new!
Meghna says
A brilliant and very informative post. I'll have absolutely no difficulties while making this one at home. Thanks much 🙂
Beth Neels says
Oddly enough, I have never made an Au jus before! Now I have all of the information I need to make my own! Very informative post, as usual! Thanks!
Edyta says
Au Juice is delicious. Thanks for all the tips and tricks. Very helpful.
Annissa says
Great recipe sounds so full of flavors! Thanks for sharing!
Mary says
This recipe sounds fantastic and so simple. I will be making this for Easter Sunday dinner to accompany my prime rib. Thank you !
Chef Dennis says
This looks really delicious. The Au Jus Sauce is definitely perfect for Prime Rib. I will have to try this for my family to taste.
Amanda M says
Can this be made ahead (like day before)?
Kelly Anthony says
Yes, that wouldn't be an issue!
Paula Richard says
Made this last night. Easy and delicious.
Belinda Carlin says
Your “AU JUS SAUCE” was the bomb!!!
Thanks again
Jenny Q. says
Very good! Probably one of the best au jus I’ve ever had ... not as thin and lots of flavor. Super easy and quick to make! I made it for a roast beef I air fried! It was even better the next day when we we had roast beef sandwiches and this au jus to dip.
Michelle says
If using butter instead of pan drippings can this be made the day before and refrigerated? Then heated up right before serving?
Kelly Anthony says
Yes, it can!
Geetanjali Tung says
This looks so good! Love how beautifully you have explained it. Thanks for all the tips and tricks!
Frederick Rijos says
Amazing, easy and quick Au Jus Sauce. My wife and I love it. It is now our must have with our Prime Rib everytime we make it. Thank you so much for sharing this recipe!
Kelly Anthony says
Thank you so much! I'm so glad yall enjoyed it 🙂
Kelly Beauchamp says
Made this with our Christmas prime rib today. Super easy and delicious!
RFN says
This is exactly the same recipe I use to make beef gravy, including the soy sauce.