Classic Au Jus Recipe for Tender Roast Beef and Dipping Sauce

Stop buying packaged Au Jus mixes. This homemade beef Au Jus is fast and simple to prepare and pairs perfectly with French dip sandwiches, prime rib, or any roast. Made on the stovetop with butter or collected beef drippings, it gets its bold, savory character from red wine, beef broth, and a few pantry staples.

Why this recipe is so great:

Au jus literally means “with juice” and refers to the natural cooking juices from meat, most commonly beef. It’s traditionally served with French dip sandwiches or alongside a roast as a light, flavorful dipping broth.

• Control the ingredients: Store-bought packets often contain additives and high sodium. Making Au Jus at home lets you tailor flavors and control what goes into the sauce.
• Light broth, not heavy gravy: Authentic au jus is essentially the meat’s own cooking liquid. When you don’t have drippings—for example, if the meat was grilled or you’re using leftovers—this quick recipe recreates that bright, beefy broth without weighing it down.
• Use drippings or butter: If you roast, smoke, or grill, collect the pan drippings for the best depth of flavor. If drippings aren’t available, butter works well as a neutral, tasty base.

Ingredients needed:

Amounts are listed in the recipe card below. Here’s a quick overview:

• Butter or beef drippings and a little flour to build a light roux and slightly thicken the au jus.
• Red wine to deglaze and add depth.
• Beef broth — homemade stock is ideal, but store-bought works fine.
• Spicy brown mustard and Worcestershire sauce for a subtle tang and umami boost.
• Salt and freshly ground pepper to taste.

How to make Au Jus:

Full step-by-step directions appear in the recipe card below. Summary:

1. Make a roux: Melt butter or heat beef drippings in a saucepan over medium-high heat. Stir in flour and cook for a few minutes until it turns slightly brown to remove the raw flour taste.
2. Deglaze with wine: Add the red wine and whisk, letting it cook 1–2 minutes so the alcohol evaporates and the wine reduces slightly.
3. Finish the sauce: Add the beef broth, Worcestershire sauce, spicy brown mustard, salt, and pepper. Bring to a gentle simmer, taste, and adjust seasoning. Serve immediately or keep warm on low heat. If excess fat rises to the surface, skim it or use a fat separator.

Serve Au Jus with:

• Roasted prime rib
• Smoked prime rib
• French dip sandwiches
• Leftover prime rib sandwiches

If you try this recipe, share how it turned out in the comments—I love hearing from readers!