Au jus from prime rib drippings

I'm excited to show you how to make au jus using beef drippings! My recipe for au jus sauce makes the perfect pairing for beef and more.

Learn how to make au jus with or without drippings in this easy recipe! Serve with prime rib or French dip. You can't go wrong with a good au jus!

Au jus, pronounced “ah-zhoo,” is a French culinary term meaning “with juice.” It is a light broth or gravy made from the juices secreted from cooked meat. In traditional French recipes, au jus is used to bring out the flavor in main courses containing beef, chicken, or lamb. Au jus is meant to be less thick than gravy, yet perfect for drizzling over special cuts of meat, such as beef tenderloin or prime rib. Feel free to use either bone-in or boneless prime rib roast with lots of marbling.

For the most beautiful, tender, succulent prime rib, a sous vide prime rib is the way to go. Seasoned with compound butter and served with a simple au jus.

Wondering what sauces go well with prime rib besides horseradish and au jus? I’ve got you covered with this handy guide.

A quick and easy recipe for prime rib au jus sauce, featuring beef drippings, beef broth, and a quick simmer.

A simple Au Jus recipe that pairs perfectly with your rump roast!

This delicious Au Jus is made with red wine, pan drippings, beef stock, and more flavorful ingredients. A perfect complement to prime rib.

This Garlic Butter Prime Rib recipe, with an herb crust and au jus gravy, is simple to prepare for a special and delicious holiday dinner!

Learn how to make the best au jus gravy in no time! This quick recipe is perfect for French dip sandwiches or a rich sauce for roast beef—no drippings required! It’s simple, flavorful, and ready in minutes.