Quick and easy 10 minute homemade au jus sauce for prime rib. This beef au jus is made without pan drippings. It has a simple beef broth base that still delivers a rich and savory flavor to go perfectly with your prime rib, french dip or roasted chicken!
If you’re anything like my husband, sauce is a must with all dishes! When we make our oven roasted prime rib it does not yield any pan drippings, so this recipe has been a great alternative which still yields a delicious au jus. Pour it over your favorite dish to give it a flavor boost!
Jump to:
Ingredients & Notes
I wanted to get a flavorful sauce by adding aromatics and seasoning to develop as much flavor into it as possible as there are no beef pan drippings.
Beef broth - Gives a rich and savory flavor.
Red wine - For a subtle hint of acidity.
Butter - Because we don’t have the fat from the beef juices, butter is used for the fat.
Red onion - Aromatics like red onion will give the au jus a hint of sweetness.
Worcestershire sauce - This adds additional umami flavor.
Kosher salt & ground pepper
Instructions
- Caramelize the red onions on med-high heat, about 5 minutes.
- Then add the red wine to deglaze the pan.
- Lower heat to medium and melt the butter. Add the beef broth, Worcestershire sauce, and salt.
- Take the sauce up to a boil on high heat for 5 minutes and reduce the sauce slightly for a more concentrated flavor. Strain the sauce and add additional salt and pepper to taste.
Serve right away! Easy peasy right?
Pro Tips
- If you do have beef drippings, I recommend using it instead of butter!
- Au jus is perfect for a rib roast or French dip sandwiches!
- No need to get fancy with the wine, a cheaper bottle will work well for this sauce!
- If you’re planning for a big feast, make this ahead of time and store it in the fridge for up to 3 days.
Frequently Asked Questions
Au jus comes from the french culinary term meaning “with juice”. It is a light broth typically served with meat. It’s made from the fat and juices obtained from the roasted meat.
Au jus is not thickened by a roux (a combination of flour and butter).
Au jus is more like a light broth as it typically does not require flour.
Serve au jus with
Love a recipe you've tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That'll make my day!
Let's be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
Homemade Au Jus for Prime Rib
Equipment
- Medium sauce pan
- whisk
Ingredients
- 2 cups beef broth
- ¼ cup red wine
- ¼ cup red onion, chopped
- 1 tablespoon oil
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- salt and pepper, to taste
Instructions
- In a medium saucepan, heat oil on medium high heat. Add red onions and saute until soft, about 5 minutes.
- Add the red wine, using a wooden spoon to deglaze the pan.
- Lower heat to medium and add the butter and whisk until melted. Whisk in the beef broth, worcestershire sauce and salt.
- Bring au jus sauce to a boil on high heat, and let it reduce for 5 minutes.
- Strain the sauce and add additional salt and pepper to taste.
- Serve immediately.
Notes
- If you do have beef drippings, use it instead of butter.
- Au jus is perfect for a rib roast or roast beef sandwiches!
- No need to get fancy with the wine, a cheaper bottle will work well!
- If you’re planning for a big feast, make this ahead of time and store in an airtight container in the fridge for up to 3 days.
Ellen DeLeon
If you cook your roast over a bed of vegetables under the rack you have drippings for your ajou .
Kaylie
Amazing! thanks for the tip!