au jus? spelling?

Unknown · March 2008

Ok, so thanks to all who responded to me to help give me some ideas on the 2 (8 lb) standing rib roasts that i'm doing on Sunday. One more question, my mother is a big fan of having to have au jus with her prime rib. Any ideas or suggestions on making good au jus to go with these prime ribs would be greatly appreciated.

DynaGreaseball · March 2008

Just use your drip pan to capture the juices while it's cooking and make your au jus from that. You should get more than enough.

Unknown · March 2008

thanks, what do I put with the drippings?

Richard Fl · March 2008

I have been known to deglaze the drippings with red wine and beef stock, depending on how much deglazing you start with I also sometimes use McCormicks or Knoor's Au Jus. Like making gravy, play with it.

DynaGreaseball · March 2008

Some beef stock. As Richard says a lot of folks put in some red wine, but that's optional. Au Jus is really only beef stock mixed in with the drippings and "yum yums" (as Emeril calls them) left in the bottom of a pan. Add some salt and fresh ground pepper to taste.

Unknown · March 2008

Thanks for the help!

Fidel · March 2008

I would make sure your drip pan is elevated off the plate setter to prevent scorching the drippings. I would also prime the drip pan with a little water or beef broth. You can crumple a few balls of foil to use in a pinch to elevate it, or use the little green feet, or copper plumbing elbows, etc. RTD uses butter knives I believe.

Buckethead · March 2008

You may want to 1/4 and onion and add to your stock. The au jus should have the taste of french onion soup without the particulates. This will add great flavor.
Best Doug

Rascal · March 2008

What's the fancy name that restaurants call a dipping sauce for beef, usually served in a cup on the side? It's very much like an "au jus" but the name just won't come to me...

Richard Fl · March 2008

I have had madeira sauce and also creamy horseradish.

Rascal · March 2008

Thank you, Richard. I found what I was thinking of on an old menu from a place named "The Seafood Shack" here on the Sun Coast. It was a sandwich offering called "French Dip Au Jus". Funny, even if a favorite eatery closes, I never discard their menus. Often times they kindle memories of some happy times 8 - )!

Rascal

Richard Fl · March 2008

If you use soy sauce it is called "Oriental Dip" Au Jus.
Judt kidding!

au jus? spelling?

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