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This easy au jus sauce is perfect for prime rib, roast beef, and French dip. It’s a simple, flavorful sauce that can be made with or without drippings! All you need are basic ingredients like beef broth, butter, and Worcestershire sauce for a light sauce or gravy that pairs perfectly with any beef, lamb, or chicken recipe.
This au jus recipe is easy to make and ready in just five minutes with simple ingredients that don’t require any drippings! It’s our go-to sauce for prime rib, French dip, and roast beef or chicken, and steak!
What is au jus?
Au jus is a thin sauce or gravy that typically accompanies beef, lamb, or chicken dishes. It’s typically made from the natural drippings or juices that come from cooking meat, hence its origin from the French term “with juice”.
This homemade au jus produces a light, thin, and clear sauce that is made primarily from beef broth, butter and/or drippings, and Worcestershire sauce.
If you’d prefer a slightly thicker sauce, we added an option to the recipe to add flour for a consistency similar to thin gravy. For a thicker, traditional gravy, try our Brown Gravy recipe!
Ingredients
- Beef broth – Use a good quality beef broth. I find beef bone broth to have the best flavor.
- Butter – This gives the au jus a rich, fatty flavor that replaces the drippings. If you happen to have drippings, you can use that as well and supplement it with butter if needed.
- Worcestershire sauce – This adds a salty, slightly tangy, umami flavor to the au jus, adding the perfect balance of flavors.
- Flour – Flour is optional if you’d prefer a thicker consistency, similar to that of a thin gravy. Use all-purpose flour and add it along with the butter or drippings.
- Garlic powder – A pinch of garlic or onion powder adds the flavor you’d get from pan drippings.
How to Make Prime Rib Au Jus
- Add the butter and/or drippings to a pan. If using flour and garlic powder, add that now and let it cook for 1 to 2 minutes.
- Next, add the beef broth and whisk everything together.
- Add the Worcestershire sauce, salt, and pepper to taste until well seasoned.
- Bring it to a boil and serve immediately. It should thicken slightly if you added flour.
Au Jus Serving Suggestions
Our favorite way to serve au jus is with prime rib. You can serve it piping hot on a side to dip or pour it over a slice or prime rib to let the meat soak up that delicious sauce.
Other ways to serve this light gravy include ladling over roast beef or chicken, with any cut of steak, or in a small bowl for dipping French dip sandwiches.
Tips
- Use high-quality beef broth or beef bone broth for the best flavor.
- Use drippings if available; otherwise use butter with a pinch of garlic and onion powder to add more flavor.
- Add a tablespoon of flour for a slightly thicker version.
More recipes:
Easy Au Jus (No Drippings Needed)
Ingredients
- 2 cups beef broth
- 2 tablespoons butter, and/or beef drippings
- ½ tablespoon Worcestershire sauce, or soy sauce
- salt & pepper, to taste
- ⅛ teaspoon garlic & onion powder, (optional)
- 1 tablespoon flour, (optional) for a thicker au jus
Instructions
- Add butter or drippings: Over medium heat, melt the butter and/or drippings in a saucepan. If using, add the flour and garlic & onion powder and stir together for 1 to 2 minutes.2 tablespoons butter, 1 tablespoon flour, ⅛ teaspoon garlic & onion powder
- Add beef broth: Add the beef broth and Worcestershire sauce, and whisk to combine. Bring it to a boil over high heat. Note: It should thicken slightly if using flour.2 cups beef broth, ½ tablespoon Worcestershire sauce
- Season and serve: Taste and season with salt and pepper. Serve with prime rib, roast beef, or French dip.salt & pepper
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I LOVE that the measurements are right under the instructions! Scrolling up and down constantly is so annoying. Thank you!
This is the perfect au jus recipe. I have made it with and without flour. My personal preference is with flour. Remember, though, to use real genuine butter and not margarine.
Thanks Gary! So happy to hear that!