Au Jus

Au Jus is a simple but delicious sauce that is usually paired with roasted meats. This recipe is made from the meat’s natural juices together with added stock. Au Jus is great for roast beef dishes like prime rib. Although, you can can also use this recipe to make au jus for roasted chicken, veal or lamb. In order to do that, you only need to use the most appropriate stock.

In creating this au jus recipe, you have to cook a large beef roast, since the meat juices from the beef and the little roasty bits at the roasting pan are needed in this recipe.

You can use any meat like beef, chicken, veal or lamb to roast using the prime rib recipe.


3 cups brown stock (eg. beef stock)

1 medium peeled and chopped onion

2 chopped carrots

2 chopped celery stalks

salt to add taste

black pepper to add taste

How to make it:

The roast left from the roasting pan should be removed. Let it rest, cover it with foil on a cutting board, and keep it in a warm place. If there is a lot of fat left in the pan, you can pour most of it off, but make sure not to lose any of the meat juices.

Place the roasting pan on the stovetop, across two burners, then add the chopped carrots, celery, and onion. Cook it in a high temperature for a minute. Stir everything around with a wooden spoon. Cook until the vegetables are finally brownish and if almost all of the liquid has cooked off. Make sure not to let anything burn.

Pour in half of the stock and cook for another minute in high heat. Scrape all the toasty bits away from the bottom of the pan with a wooden spoon. Set in high heat.

Pour the essence of the roasting pan in a big saucepan with the remaining stock. Let simmer for about 20 minutes or until the liquid is reduced. Then pour the remaining liquid through a strainer. For a couple of minutes, you should let it sit and then you can take off any fat that will rise at the top.

Your roast should now have finished resting. Cut it carefully. Stir the roast into the au jus. Serve each portion of meat with 2 ounces of au jus sauce.