Au Jus Recipe

Collect pan juices

After roasting or searing beef, pour or skim off up to 1 cup of warm pan drippings (fat and browned bits). If you have more, measure out 1 cup. If you don't have drippings, use 1 cup beef stock and 1 tbs butter for richness.

Separate fat (if needed)

If the drippings contain an excessive amount of fat, let them sit briefly and spoon off most of the fat, leaving the browned bits (fond) in the pan. Reserve about 1–2 tablespoons of fat for sautéing the shallot and garlic.

Sauté aromatics

Place a medium skillet or saucepan over medium heat. Add reserved 1–2 tbs fat or 1 tsp butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze

Increase heat to medium-high and add the dry red wine (1 tbs) to the pan. Scrape the bottom with a wooden spoon to lift browned bits (fond). Cook until the wine has reduced by about half, about 1–2 minutes.

Combine liquids and season

Add the reserved pan drippings (or 1 cup beef stock) and the remaining 1 cup beef stock to the pan. Stir in soy sauce (1 tsp), Worcestershire sauce (1 tsp), and the thyme sprig. Bring to a gentle simmer over medium heat.

Simmer and reduce

Reduce heat to medium-low and simmer uncovered for 6–8 minutes, or until the liquid reduces slightly and flavors concentrate. Taste and adjust seasoning: add up to 1/4 tsp kosher salt if needed and a pinch more black pepper if desired.

Strain and finish

Remove from heat. Remove and discard the thyme sprig. Strain the au jus through a fine-mesh strainer into a small saucepan or serving vessel to remove shallot bits and any solids. Return pan to low heat and whisk in 1 tsp unsalted butter until glossy and slightly thickened (optional). Stir in chopped fresh parsley.

Serve

Keep au jus warm until serving. Spoon the hot au jus into a small bowl or gravy boat and serve alongside sliced roast beef or prime rib for dipping. Rewarm gently if necessary; avoid boiling which reduces the delicate flavor.