How to Deglaze Drippings From Beef Ribs
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01/13/2013
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!
08/14/2012
A nice jus for any beef roast or beef sandwich.
07/14/2012
Amazing!! My Husband could not get enough of this!!
12/24/2013
A ribeye prime rib roast will render a lot of fat out. Not wanting to use that much fat, I lifted the meat out of pan and poured all the drippings into a tall narrow plastic cup. I was able to ladle the fat off very easily. I then used just two tbls of the fat (discarding rest) in a skillet and proceeded to follow this recipe. I only used one can of good beef broth as I had a lot of meaty drippings despite having gotten rid of all the fat (about a cup or more!). The results were magnificent and still rich and decadent despite losing all that fat. It made an ample amount of the most delicious "jus" you've ever tasted. Not a real thick gravy, not a real thin pure jus either, but fantastic nonetheless.
01/02/2013
Made this for New Years Day dinner w/Chef John's Prime Rib recipe......it was fantastic!!! Word to the wise tho....I keep a baking stone in my oven and it retained too much heat and my roast came out Medium instead of Med-Rare. Lesson learned!! Just gives me an excuse to try it again tonight!! This Au Jus was delicious with the roast and I will be making it also tonight ;-) Thanks Chef John!!!!
12/23/2013
A fine basic gravy, but not au jus in my opinion.
01/18/2013
When my six year old finished his prim rib he picked up his Au Jus sauce bowl and drank it, then said "mom, can I have more of this soup?" Everyone laughed and laughed, awesome moment. Thank you Chef John!
12/27/2013
This is delicious and simple to make. I was cooking a nice prime rib and I hadn't any au jus packages and so I went to the internet to see what I could find. This was better than any package and it is my go to recipe now. I use the beef broth in the carton. What I don't use I freeze in 1 cup tupperware for use another day.
01/01/2013
We made this for roast beef sandwiches. We didn't have beef drippings so we just used the same amount of butter instead and it still came out great.
09/29/2014
Easy, solid recipe. I didn't have to add many seasonings, as the meat drippings from my roast beef were very flavorful. I did deglaze with a splash of sherry before adding beef stock, threw in a pinch of thyme, finished with a tbsp of butter. I wasn't sure if I wanted to skip the roast and just drink the jus!
12/01/2014
I hate gravy. As a result, I have never made it. Not once. Not ever. This year, I made it. Using this recipe. It was amazing, and it couldn't have been easier. I used GF flour instead of regular all-purpose flour, and it still came out great.
12/26/2013
A true au jus does not have flour in it. But that being said this is wonderful for dipping sandwiches. Mad Chef John's Prime Rib and having French dip sandwiches for lunch today. I did add a bit of herbs du provence I had made for the roast. Yummie!!!!!!!
12/26/2013
Perfect accompaniment to our prime rib and Yorkshire pudding! I did use a little more beef broth than called for but only because I had more people and I added a little extra beef drippings as well. No salt added either.
12/26/2012
From the mouth of my 8 yr old, "This gravy is yummy gravy". I thickened it for more of a gravy than Au Jus. I also like using Cornstarch rather than flour.
03/27/2016
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!
06/24/2014
Fabulous....used it with Chef John's prime rib and just to die for. Got it nice and boiling hot to offset the room temperature beef. Couldn't have been more perfect!
05/19/2013
I just made Chef John's Prime Rib and this au jus with the drippings - excellent!!!!!
11/26/2013
Wonderful Recipe! One of the best prime ribs we've ever had
12/27/2013
I prepared this recipe for our immediate family gathering for Christmas, 2013. It served as both au jus for our prime rib and gravy for our garlic mashed potatoes. It's not a thick gravy, which is fine; as far as I know, au jus should be on the thin side, though the flour does provide a little body, which is nice. This one is smooth and easy and only needed a little salt and pepper. It's just what we had in mind.
01/01/2014
Delicious topping for potatoes too!
01/08/2013
I thought this was good. I'm not a big fan of au jus but the other people thought it was great. Tasting it on beef, I thought it was good. Tasting it alone, I thought it was bland but again, I'm not a big fan of au jus. I just knew I had to make it for the meal I was serving so this recipe was great for that.
01/10/2017
I omitted the flour and added a tsp of kitchen boquet for more depth and flavor.
12/28/2016
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!
04/19/2013
Had this with Chef John's prime rib recipe. Went together beautifully.
01/07/2015
it turned out so amazing, will do this again
07/17/2016
Have to say this is a very tasty au jus...and super easy too. I made a prime rib roast for a special dinner last week (my first). It turned out pretty wonderful and gave me just enough drippings to use in the au jus base. I made my own decked-out mashed potatoes and Parmesan asparagus ~served the prime rib with the au jus and creamy hot horseradish and dinner was a hit! I appreciate this site so much--you can find find almost any recipe here and reviews/suggestions to help you out too! Thanks all--and specially you Chef John!!
12/25/2013
Easy and basic. I made Chef John's Perfect Prime Rib, so I had glorious beef drippings to make this sauce with. Mine didn't need any additional salt because my drippings had plenty. People wanted to drink this!
01/04/2018
This is really, really good. As true with so many of his recipes, Chef John did not disappoint. I would; however, agree with the reviewer that noted this is more of a gravy over a true au jus. That being said, the flavors are so fantastic that I'm going to try to make it next time w/out the thickening element because it was certainly an added star to our Prime Rib dinner. (My one, minor complaint would be that because you're using the beef fat, it does congeal when it cools and gets a little "greasy" when heated up. But not a big enough complaint to deter us from making this a repeat in our house!)
12/28/2017
This isn't what I think au jus is. This came out as gravy. I know how to make gravy. Misunderstood I guess.
12/24/2013
a good gravy recipe, not au jus.
04/21/2019
Has decent taste but it's not au jus. It's more of a gravy. An au jus is just juice and has no flour
12/30/2016
Easy and perfect result.
12/25/2018
Very good thin gravy, but definitely not au jus.
12/27/2016
Yes, it's not a true Au Jus of course, but everyone at the table loved it. Oh, and it tasted so good!
03/06/2017
ABSOLUTELY PERFECT! No Lie, this is the real deal here! I made it EXACTLY as written, using the pan drippings from my prime rib and it was PERFECTION! My ONLY thing was that I felt like I should have used more salt, but that's TOTALLY ON ME! :-) It is so good, so easy to make, and, AGAIN, Oh, so good! I HIGHLY recommend that you try this recipe. As ALWAYS, Chef John NEVER disappoints ! Thanks Chef John; you've done it again
12/26/2016
Oh my gaaaah, so perfect. Followed recipe exactly, served it with prime rib at Christmas.
12/25/2016
I used this recipe" what do you expect? it was perfect, I have also applied this method to a Costco Prime rib, Perfect, I was nervous searing a 10 lb piece of Prime grade standing rib roast for 50 minutes, However there is NO way Chef John is going to let you down,, I might get the courage to up it up and attempt a 15 lb next time
01/04/2017
Super simple and tasted great
01/17/2016
Quick easy and delicious. I didnt have any fat from roast so I substituted with butter and it came out great.
12/26/2016
Easy. Delish. No guesswork! Perfect with Chef John's standing rib roast recipe.
01/04/2019
My wife loved it! She can be picky, and she was astounded.
12/28/2016
I made this to go with Chef John's prime rib. It was perfect!
12/27/2012
Perfect spot on.
12/27/2012
excelent
01/05/2016
I made this for New Years eve dinner and everyone loved it and thought it was even better than the best restaurant.
12/31/2015
Disappointed! This isn't au jus, it's gravy. While the recipe tastes okay for gravy, I was trying to make au jus to go with our Christmas Prime Rib.
01/16/2016
Made it with Chef John's Perfect Prime Rib. We all loved it, it's a keeper.
01/02/2016
Did exactly as written. It was good but needed a little stronger flavor to compliment the prime rib. I took the little bit of juice after cutting into the roast and added it to the mixture. Tasty!
12/20/2016
This was ok/so so, this recipe is more like a thick gravy to me and not au jus. Tasty bland so I added more pan drippings.
02/01/2013
It was just O.K. A 101 recipe for Au Jus base.
01/01/2014
I made this with my Prime Rib for Christmas and to be honest it was not good. Served it along side the Prime Rib and nobody used it. I tried it and it is just not au jus.
01/03/2020
I made the sauce I didn't have beef stock so I used chicken stock instead so it's not as dark also added mushrooms, but all I can say is yummy yummy and I cannot wait for dinner my husband will enjoy thank you chef John for the inspiration!
04/10/2019
A simple recipe which was flavorful and smooth! The consistency was more attuned to a gravy so I needed it a bit thinner for the au jus. I took a bit of beef stock, added some organic molasses and the prepared recipe (didn't measure but needed only s small amt. so guesstimate would be 1/2 c. stock, 1 T. prepared recipe and about a teaspoon of molasses. Gave great color and still preserved the terrific flavor, yet was a thinner consistency for a French dip sandwich.
03/03/2019
I'm sorry Chef John. All your recipes have been great, but I disagree with you on this one. There is no flour in au jous. That would make it a gravy.
03/26/2016
This was so flavorful. The Au Jus thickened just enough that we also used it as a gravy on our potatoes. I can't wait to eat the leftovers!
01/06/2013
This was good. I used beef broth that my husband had made and frozen.
12/26/2014
Made this yesterday (as written) to serve with the "Foolproof Rib Roast". Would definitely omit the salt because rib roast rubs in general are salty. There was also a comment in the recipe to refer to the "footnote", but I couldn't find it. Also didn't care for the "cloudy" look of the au jus--used to a clear one. The taste over all was very good. Next time will either reduce or eliminate the flour. Overall though a very good recipe!!
12/05/2019
I made this more or less as specified in the recipe. I used beef bone stock that I made myself from bones from the butcher and a roast we had earlier, so the stock was REALLY good. I'm not sure if it was the bone stock or the recipe, but in any case it was terrific.
12/31/2019
The Au Jus was very good.
04/18/2017
Easy and delicious. I used it with leftover Brisket, everyone loved it.
01/06/2018
I just made the Au Jus to go with the Prime Rib my boyfriend made tonight and it turned out perfect! Thank you Chef John!
12/26/2015
Kind of amazing... Served with prime rib on Christmas Day and everyone loved it. And it couldn't be any easier to prepare. Yum. Yum. Thank you for the recipe!
09/22/2019
I made a prime rib roast using Chef John's 'Method X' recipe. The coating I used was the Garlic Prime Rib recipe from this website. This au jus was so good, yum! It went perfectly with the meat. Thank you, Chef John, for another fabulous recipe!
07/07/2019
I've made this recipe for years.
05/24/2017
excellent au jus!!!
12/26/2016
Perfect! Made this with Chef John Prime rib today for Christmas dinner and it was a huge hit. I served the au jus n ramekins along side of the prime rib. Excellent!
12/29/2017
Perfection!
05/07/2015
Wasn't crazy about this. Thought it was very bland.
01/14/2019
All I can say is YUM!
01/22/2018
after this i think my husband was ready to marry me all over again... followed this to the T... wowwwww!!!!
12/26/2019
Very good, very basic. For people who just want the simple flavor of the beef without any fancy "extracurriculars". The only trouble I had was that the flour and fat kind of bunched up into a few blobs before I added the broth. I was afraid that it would turn into a disastrous lumpy gravy. Maybe there wasn't quite enough fat left in the pan? Anyway, once I added the broth and started whisking, the flour began to dissolve and everything turned out ok. The gravy got very positive reviews. Phew.
12/26/2017
Used a bone in 4 lb roast. I did leave it cook for 5 extra minutes at 500 (25 min total) as we like our meat a little more well done. It turned out perfect, delicious! Made the au jus as well. great meal!
12/25/2018
My husband, who is the chef in this household, could not stop complementing me on this jus. I've never made something like this, but it's super easy to do. I used prime rib scraps for "drippings", frying them in a cast iron skillet since we were smoking the prime rib on the Traeger, then added some beef concentrate for a little stronger flavor. Delicious!
12/27/2021
Wonderful! Perfect with the prime rib!!
09/02/2021
I added red wine to bottom of pan while roasting the meat. Have a great taste!
12/25/2021
This was my first ever prime rib. It was shockingly expensive so I did a lot of research and landed on this recipe. I am SO GLAD that I did. This was absolutely delicious. We wanted it more between medium rare and medium well so I added 10 minutes to my cook time before turning off the oven. It was more medium well but it was still perfectly moist. We have a newer oven with a fan so we did as another commenter suggested and shut off the breaker to the oven at the end of our 500 degrees cook time.
12/27/2021
We loved it. Perfect pair for the prime ribs. Made this for Christmas dinner, my daughter keep dipping the Yorkshire pudding in it.
04/18/2022
Made as recommended. Very good; it a keeper!
05/10/2021
This Beef Au Jus recipe is fantastic! I used beef broth, butter, cornstarch, salt and pepper, onion and garlic powder with some low sodium soy sauce. It turned out beautifully. Thank you Chef John again!
02/14/2021
It was amazing, my partner and I couldn't get enough! I used butter instead of fat though.
11/27/2020
I made this jus after making Chef John's Perfect Prime Rib. It was amazing. The best jus of and jus in all the jus if the world. That's a testament more to how flavorful the prime rib is since the drippings came from there. This was awesome. I loved it. I will make this always.
12/16/2017
I have a couple of questions. I have a convection oven. If I use that feature do I have to change anything about Chef John's instructions? And I am having the butcher cut the bone off and tying them back on. Will that change anything?
12/20/2015
Used broth from slow cooked beef roast. Added salt, pepper and cilantro to taste, very good.
12/07/2015
Great simple recipe. Chef John does it again. Watch the video.... Easier to execute the recipe if you watch the video.
01/07/2020
Along with the standing rib roast this was beyond belief wonderful. Selfishly of me, I'm glad I didn't invite anyone to eat with us as we were able to make two meals out of it. I followed the recipe word for word and it turned out exactly as it was meant to. It was bursting with flavor and easy peasy to make.
12/25/2014
I baked the custard. Went exactly by the instructions. The pudding before the oven was delicious! Then I baked it. It wasn't as great afterwards.
12/27/2014
It was amazing!! I made an 8 lb prime rib roast for Christmas Day. Saved the fat drippings and made this lovely Au-Jus tonight. Used it to make french dip sandwiches from the leftover roast pieces. I have saved this recipe and will use it from now on. Thanks Chef John!!
12/22/2018
I made it exactly as written and it was very good. Two comments though. The recipe refers to a footnote which I could not find. So I recommend watching the video on how to make it. In the video it explains that the 1/4 fat drippings is in addition to the meat juices in the pan which is not clear in the given directions or ingredients. I think it would make quite a difference in the outcome. If you make it according to the recipe as stated, the outcome is more gravy-like as some other reviewers have stated. It was good, but not as good as it would have been had I made it according to the video.
12/29/2018
Very yummy
01/02/2015
Perfect, even after I had to modify. I was out of beef broth so used 1 cup of chicken broth and 1 cup Merlot. The Fond, juices and fat were enough to give it a very beefy flavor. Everyone loved it. After the beef was gone I used the leftovers to make a gravy by mixing with a bit more roux. I use this method for all my gravies now. Super simple, super tasty.
01/08/2020
Awesome recipe. I need to say this though... since I am French Canadian :-) "au" pronounces like "oh" . ;-)
08/18/2018
I followed it with a 3.5lb beef tender roast and my kids, who do not eat any type of "gravy looking" sauce, devoured it!! I have NEVER attempted anything like that and if I can successfully do it, anyone can!! Great step by step and easy to follow directions
12/20/2018
As usual another winner of John's.
08/07/2018
I used left over bacon oil instead of steak oil Yummy.
10/11/2018
Very Good Gravy!!! Also very easy to make and will make this often....
12/21/2020
So simple and so delicious!
02/24/2021
I didn't have beef drippings, just a deli package of thin sliced uncooked beef but I used beef broth and a seasoned flour mixture and simmered it, then I stuffed the beef in hot dog buns that I needed to use, covered with swiss for him and Colby + Monterrey jack cheeses for me and zapped them in the micro for a minute. Put them in a large shallow bowl for each with a potato with garlic butter on it and then spooned the lovely Au Ju over the potatoes and dipped our cut sandwiches in it - favorite new dish!! I almost never eat this many carbs in one meal but we worked all day with no lunch so we deserved the treat!
03/20/2021
Delicious and easy!?
01/03/2021
Made this pretty much as is but did add maybe a tablespoon of soy sauce. It was absolutely fantastic!
Source: https://www.allrecipes.com/recipe/221957/beef-au-jus/
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