Au Jus for Beef 01
There are simpler ways to make Au Jus, and I’ll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Prime Rib, Top Round, Bottom Round, Eye Roast, etc… This is a must for Prime Rib, Rib Eye Steak or a French Dip Sandwich. Upfront Tips: 1) If you cooked your beef product over or surrounded by a mixture of vegetables, herbs and spices, leave those in the pan, but try to remove any excess fat. 2) One way the remove a almost all the excess fat, if you have the time and space, is to refrigerate the entire pan after removing the beef. In about an hour or 2 all of the fat and grease will collect and solidify over top of any other liquid. At that point, simple skim it off or pull off sheets of the fat and discard. Put the pan on the stove and proceed with the Au Jus making.
Servings Prep Time
124 oz. servings 30minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
124 oz. servings 30minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
Instructions
  1. NOTE: Follow “Upfront Tip: 2)” above to remove excess fat for best results.
  2. Heat the pan, scrapping the bottom (add a bit of oil is necessary… the goal is to brown everything, not burn it)
  3. Add the Thyme, Bay Leaf, Parsley, Onion, Celery, Carrots, Garlic and Peppercorns.
  4. Stir and brown the veggies; cook for 10-15 minutes.
  5. Add the Beef Broth and Worcestershire Sauce, deglazing and scrapping the bottom of the pan.
  6. Bring to a boil and simmer for 10-15 minutes.
  7. Remove from heat, strain, and serve.
Recipe Notes

NOTE: When I deglaze almost anything that will eventually contain Worcestershire Sauce, I deglaze first with the Worcestershire Sauce, the wine or other liquids… It’s a myth and legend that is just stuck in my head, so work with my here people.