Beef Au Jus
No prime rib or beef roast is complete without Chef John's perfect simple au jus.
I made this to dip our roast beef sandwiches in but personally we, my husband & I, thought it was too thick. It made a great gravy. Next time I will just use a bullion cube & water & maybe some gravy master & pepper.
I used all the drippings, which was more than 1/4 cup, about 1 1/2 cups, so that means I need more flour and beef broth. I just eyeballed the consistency of the gravy and it was the best I've ever made. That recipe is a keeper! I didn't change anything but the amount. I got great compliments from my picky eater kids!
Beef is marinated in Irish stout and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender, delicious, and has a robust flavor.
Chef John, you rock! This was easy peasy to make after roasting my prime rib, and it tasted wonderful! I like a little zing in my au jus, so I added a dash of Worcestershire Sauce. Otherwise, I treated this like gospel. So delicious!
Very easy. I didn't have beef drippings, so used margarine, and used water and Better than Bullion for the beef broth. Takes 5 minutes, and was good with the Beef and Roasted Red Pepper Sandwiches I made it for. I ended up with more than I needed, so I just tossed the remainder in a soup I'm putting together for the crock pot. If you added more flour, this would also make some beef gravy. Thanks for the recipe!
This is especially good with a prime rib that has been seasoned well and has garlic inserted throughout. We used a pre-seasoned prime rib roast from Costco this Christmas. This au juice recipe was delicious, very easy and a definite keeper. I strained the juice before serving to remove the clusters of seasoning and garlic pieces..
This is a good recipe for beginning cooks. It is very average in taste and quick to prepare. If you plan on using the "au jus," make sure that your roast has NO FAT on it. Otherwise, you're either going to have to prepare it in advance so that you can refrigerate the liquids to solidify the fat or have a fat separator or something. I probably won't make it again.