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Perfect Red Wine Au Jus Recipe for Prime Rib and Beef Roasts

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A quick and easy red wine au jus sauce that enhances the flavor of prime rib and beef roasts with a rich, savory, and silky texture.

Ingredients

Scale
  • Beef drippings from roast (about 2 tablespoons reserved)
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1 cup low sodium beef broth or stock
  • 2 tablespoons finely minced shallots
  • 2 cloves garlic, minced
  • 2–3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon olive oil
  • Optional: 1 teaspoon balsamic vinegar for a slightly sweeter profile

Instructions

  1. After roasting your prime rib or beef roast, transfer the meat to a resting plate. Pour the pan drippings into a fat separator or let it sit for a few minutes. Skim off excess fat, leaving about 2 tablespoons for flavor (about 5 minutes).
  2. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add minced shallots and garlic, stirring for 2-3 minutes until softened and fragrant but not browned.
  3. Pour in 1 cup of red wine, stirring to scrape up any browned bits stuck to the pan. Bring to a simmer and reduce by half, about 7-8 minutes.
  4. Stir in 1 cup beef broth and add thyme sprigs. Let simmer gently for another 5 minutes. Remove thyme if desired.
  5. Pour reserved drippings into the sauce, stir to combine. Add butter and whisk until melted and sauce is glossy. Season with salt and pepper to taste. Add more broth if sauce is too thick.
  6. Optional: Strain the sauce through a fine mesh sieve for a smooth finish.
  7. Serve warm alongside prime rib or beef roast.

Notes

Use a good-quality dry red wine for best flavor. Avoid cooking wines. Slowly reduce the wine to avoid bitterness. Skim excess fat but leave some for richness. Taste and season at the end to avoid oversalting. Straining the sauce gives a silky texture. For dairy-free, omit butter or substitute with dairy-free margarine or olive oil. Can add balsamic vinegar for sweetness or Dijon mustard for tang.

Nutrition

Keywords: red wine au jus, prime rib sauce, beef roast sauce, easy au jus, red wine sauce, gravy, beef drippings sauce

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