For some people, cooking a beef roast is a sign of a special dinner, when they have plenty of time in advance to prepare the meat and garnishes. Sometimes you might want to keep it simple and serve a roast with store-bought gravy, but there’s nothing like preparing a sauce made from the juices — or jus — that collect while the meat cooks.
Considering that French cuisine is the source of many of the terms we regularly use in the kitchen, meat served with its juices is described as au jus in French.
To be clear, the sauce itself is the jus, but as you’ll need to cook a beef roast to make this recipe, chances are you’ll be serving it alongside, or au jus.
For this recipe, you’ll need beef roast drippings (which pretty much means you’ll need to cook a beef roast first).
Next, get red wine (a wine you enjoy, as you’ll be drinking the rest of the bottle) and beef stock. The jus is seasoned with fresh thyme sprigs and salt and pepper to taste.
Ingredients
Beef roast drippings
1 cup red wine
3 cups beef stock
2 sprigs fresh thyme
Salt and pepper to taste
Directions
Pour the drippings from your roasting pan into a ramekin, making sure to scrape up any brown bits.
Remove excess fat if necessary.
Add the drippings, wine, beef stock, and thyme to a medium saucepan.
Bring the contents to a boil, then simmer for 15 minutes.
Remove the thyme sprigs and season with salt and pepper to taste.