By Bone Man on December 03, 2006
Photo by KateL
Photo by KateL
"I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!"
Serving Size: 1 (49 g)
Servings Per Recipe: 10
"I am a HUGE french dip fan and this au jus recipe is the bomb! I encourage you try it with a thin sliced prime rib, grilled sweet yellow onions and pepperjack cheese"
"Very useful, easy, yet delightful. I started with the juice from elk tenderloin cooked with Recipe #471181 #471181 in a 2-1/2-qt covered baking dish, used Better Than Bouillon with water instead of beef broth, omitted the seasoned salt, and added a swig of dry sherry at the end. My photo represents this juice for Recipe#468646 #468646. I had tried the dried au jus powder mix last night, and had gagged. This did not take much longer than the dry packet mix, either. However, my sauce was rather salty, so I may try More Than Gourmet's beef base in the future. Tonight we ate like royalty, it seemed."
"This was great! I used Better than Boullion and water for the stock. The beef drippings were mostly fat and didn't come up to 1 cup but I used what there was."
"This was great. Thanks a lot."
"I made Tender Pot Roast Recipe #22137 and used the drippings for this recipe. Delicious, Bone Man. The au jus was enjoyed with Our Favorite Italian Beef Recipe #20266."
"We have been making standing rib roasts for awhile now and each time we try to make an au jus with the drippings and each time we end up throwing in a packet of au jus to make it taste good...until now. Last night we made a 13 lb. standing rib roast for Christmas dinner and made this au jus with our yummy drippings and it was just so wonderful, everyone loved it. My husband adds water to the bottom of the roasting pan and then drowns our meat in soy and worcestershire and covers it in salt and pepper, so our drippings were filled with all of those great flavors. We yeilded about 2 1/2 cups of drippings, but just used the cup called for in the recipe. I made beef broth with better than boulion beef base. I only had the Mrs. Dash original, but it was great. I did not even think of adding the seasoning salt because of all the salt my husband added to the meat. We ended up adding a little more cornstarch and water to get it just a little thicker. I know au jus is supposed to be thin, but I wanted to get it just a little thicker, but still thin. I think there was about 3 1/2 cups of sauce and we had 14 people using it. We still have about 1 1/2 cups left over. I am thinking we will be having roast beef sandwiches this week! Thank you Pat, you have solved our au jus problems forever and made our really great standing rib roast really outstanding! Thanks again!"