Cabernet Jus for Roast

Recipe by Julesong
READY IN: 1hr 10mins


  • 1
    (750 ml) bottle cabernet sauvignon wine
  • 2
    cups beef stock or 2 cups broth
  • 1
    cup ruby port
  • 2
    large garlic cloves, peeled and slightly crushed
  • 1
    large shallot, peeled, halved
  • 1
    teaspoon dried thyme
  • 14 - 13
    cup de-fatted roast dripping, to taste (depending on strength of drippings)
  • salt & freshly ground black pepper, to taste


  • In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
  • Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
  • (You should be cooking your roast during this time, too.).
  • Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
  • Pour the jus through a sieve into a sauceboat, pressing down on the solids.
  • Serve on the side with your roast.
  • Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
  • To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.