How to Make Delicious Au Jus with Beef Stock

This easy au jus sauce is perfect for prime rib, roast beef, and French dip. It’s an easy, tasty sauce that can be made with or without drippings! To make a light sauce or gravy that goes well with any beef, lamb, or chicken recipe, all you need is beef broth, butter, and Worcestershire sauce.

These simple ingredients make this au jus recipe quick and easy. You don’t even need any drippings! We love this sauce on prime rib, French dip, roast beef or chicken, and steak!

The main ingredients in this homemade au jus are beef broth, butter and/or drippings, and Worcestershire sauce. The sauce is light, thin, and clear.

We added an option to the recipe to add flour for a consistency like thin gravy if you’d like a slightly thicker sauce. For a thicker, traditional gravy, try our Brown Gravy recipe!Fork and knife icon.

Au jus is a flavorful sauce made from the juices that are released when cooking meat, typically beef. It’s a French culinary term that literally translates to “with juice.” Au jus is commonly served alongside prime rib or used as a dipping sauce for French dip sandwiches. While au jus is traditionally made by drippings and fond from roasting beef you can easily make it using beef stock for an equally delicious sauce.

Why Make Homemade Au Jus?

There are several benefits to making your own au jus rather than using a store-bought version:

You can control the ingredients and quality. Store-bought au jus often contains preservatives artificial flavors and other additives. Homemade allows you to use fresh, natural ingredients.
It has an incredible depth of flavor. The sauce made from homemade beef stock and aromatics like red wine, garlic, and herbs is far superior in taste.
It’s more economical. Store-bought au jus can be expensive, especially for good quality. Homemade costs just a fraction of the price.
You can customize it. Play around with different herbs, spices, vegetables, or even mix of stocks to tweak the sauce to your taste preferences.
It’s incredibly easy to make. With just some simple ingredients and techniques, you can whip up a batch of gourmet au jus in 30 minutes.

Tips for Making Au Jus with Beef Stock

Follow these tips to end up with the perfect au jus using beef stock:

Use homemade beef stock. The better the stock, the better the end result. Make your stock using roasted beef bones for maximum flavor.
Cook aromatics first. Sauteeing shallots, garlic, thyme and other herbs and veggies provides a flavor base.
Deglaze with red wine. The wine adds acidity, fruitiness and complexity to the sauce.
Simmer and reduce. Letting the sauce simmer allows the flavors to meld and concentrate as the liquid reduces.
Strain out solids. Pour through a fine mesh strainer to yield a silky smooth consistency.
Finish with Worcestershire and herbs. A splash of Worcestershire and fresh herbs give it extra depth.
Season well. Be generous with salt and pepper to balance and amplify the flavors.
Make ahead. Store au jus in the fridge for up to 4 days or freeze for longer storage.

Easy Recipe for Au Jus with Beef Stock

This straightforward recipe results in a rich, restaurant-quality au jus with beef stock that takes just 30 minutes to prepare.

Ingredients:

3 tablespoons butter or beef drippings
1 shallot, diced
2 cloves garlic, minced
2 sprigs fresh thyme
1⁄4 cup dry red wine
2 cups beef stock
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Instructions:

Melt the butter or drippings in a skillet over medium-high heat. Add the shallots, garlic, and thyme sprigs. Cook for 2-3 minutes until fragrant.
Pour in the red wine, stirring constantly. Let cook for 1 minute.
Whisk in the beef stock, stirring to prevent lumps. Bring to a boil then reduce heat and let simmer for 10-15 minutes.
Remove from heat and stir in the Worcestershire sauce. Season generously with salt and pepper.
Pour the au jus through a fine mesh strainer before serving to remove the solids.

And that’s it! For an even richer flavor, add mushrooms, a bit of tomato paste, Dijon mustard, or other herbs. Use this simple homemade au jus on prime rib, French dip sandwiches, roasted chicken, pork chops, or even pasta.

More Tips for Using Au Jus

Let roasted meats rest before carving to maximize juicy drippings for au jus.
Pour au jus into a gravy boat or small pitcher for easy tableside serving.
For French dips, quickly dip the sliced sandwich into the jus. Don’t soak.
Frozen au jus portions can be thawed and reheated for quick use in future recipes.
If the au jus accidentally over-reduces, thin it out with a bit of beef stock.
For a lighter au jus, replace the butter/drippings with olive oil or broth only.

Frequently Asked Questions

Can I use chicken, vegetable, or other stock?

Beef stock is ideal to get an authentic, rich flavor. Other stocks can work but may result in a weaker tasting au jus.

Is flour needed to thicken the sauce?

Flour is optional. For a thinner dipping sauce, omit it. For a thicker gravy-like sauce, whisk in 1-2 tbsp flour.

How long does au jus last?

Properly stored in the fridge, au jus will keep for 3-4 days. It can be frozen for 2-3 months.

What herbs work best?

Common herbs include thyme, rosemary, oregano, parsley, bay leaf. Go easy on stronger herbs like sage.

Can I make it completely fat/dairy free?

Yes, simply omit the butter and sauté the aromatics in beef stock or broth only.

Homemade au jus is easy to whip up and tastes far superior to anything from a jar or can. With just some simple aromatics, beef stock, red wine and a few key techniques, you can create a rich, flavorful sauce that makes the perfect accompaniment for your favorite beef dishes.