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An Amazing Au Jus Recipe
Chef Jean-PierreHello There Friends, This is a follow-up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! 4.15 from 261 votes Print Recipe Pin Recipe Facebook Share by Email Calories
Recipe Video
Recipe Ingredients 1x2x3x
2tablespoonsGarlic Olive Oil
4large Onions chopped into big chunks
6 - 7Whole Garlic Cloves
5 to 6springs Fresh Rosemary roughly chopped
5 to 6springs Fresh Thyme roughly chopped
1Stalk of Celery chopped into 1 inch pieces
3poundsof Carrots chopped into 1 inch pieces
3 ½QuartBeef Stock or Broth
Salt and Pepper to taste
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Recipe Instructions
In a large pot, heat the Olive Oil, once hot, sauté the onions until golden brown. This could take 10 to 15 minutes minimum. Add the fresh herbs and garlic. When the garlic is fragrant a couple minutes later, add the vegetables. Add enough stock to barely cover the vegetables the Chef used 3 quarts in his large pot.
Cook at a very low heat not covered for at least 2 ½ to 3 hours.
Remove all the vegetables and reserve the delicious Au Jus and season with salt and pepper to taste.
Pro-Tips
For the Garlic Olive Oil: click hereFor the Stab French Oven: click hereFor the Reduction / Saucier Pan: click here
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Chef Jean-PierreChef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn. Latest posts by Chef Jean-Pierre (see all)
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7 Comments
Eric on December 22, 2023 at 3:05 pm
That is a lot of stock/broth to start with. Is that the right quantity?
Arturo on December 18, 2023 at 1:52 am
Hi, does anyone know how much au jus comes out of this recipe?
Oscar G on December 29, 2022 at 6:23 pm
What sauce would you make using the au jus? In your video, you said you can use this to make more sauces – can you suggest what other sauces you would make after making the au jus ?
Kristi Frodsham on December 23, 2022 at 7:31 pm
I used your recipe to make beef stock. I then used it in your au jus recipe. It seemed like a repetitive process of adding vegetables and simmering for hours. Is that what you recommend for a really flavorful au jus?
Chef Jean-Pierre on December 24, 2022 at 6:01 pm
Yes! simmering for hours is best! 😊
Michael Buchholtz on December 22, 2022 at 11:08 am
Can this be made ahead of time and refrigerated?
Chef Jean-Pierre on December 24, 2022 at 6:09 pm
Yes! 😊
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Chef Jean-Pierre Hello There Friends, This is a follow-up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! 4.15 from 261 votes Print Recipe Pin Recipe Facebook Share by Email Calories 
Get Recipe Ingredients Cook ModePrevent your screen from going dark 
Eric on December 22, 2023 at 3:05 pm
Arturo on December 18, 2023 at 1:52 am
Hi, does anyone know how much au jus comes out of this recipe?Oscar G on December 29, 2022 at 6:23 pm
Kristi Frodsham on December 23, 2022 at 7:31 pm
Chef Jean-Pierre on December 24, 2022 at 6:01 pm
Michael Buchholtz on December 22, 2022 at 11:08 am