Ingredients15 m servings 53
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 53 calories; 1.1 2.3 8 17 440 Full nutrition
ReviewsRead all reviews 129
A nice jus for any beef roast or beef sandwich.
A fine basic gravy, but not au jus in my opinion.
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 Sandwi...
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 l...
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 ca...
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...
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 a...