RECIPE FOR BEEF AU JUS RECIPES

BEEF PRIME RIB AU JUS RECIPE - FOOD.COM

Beef Prime Rib Au Jus Recipe - Food.com image

This recipe comes from, “I Hate to Cook” by Peg Bracken, a cookbook that dates back to the 60’s. A great recipe! I purchase my roasts (hotel style-deboned and tied) 2-3 days ahead, cover with wax paper and place in refrigerator to further age and tenderize the meat. This is the most requested recipe for anyone who is served this roast at our place.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 lbs prime rib roast (hotel style)
1 teaspoon peppercorn, freshly ground
1/2 teaspoon salt
2 (10 ounce) cans beef consomme, cold

Steps:

Anytime between 9:00AM and 12 noon, salt and pepper meat. Preheat oven to 350*. Roast meat uncovered for 1 1/2 hours.
Turn oven off. DO NOT OPEN oven door.
Very important for good results!
I always sealed the oven door with tape to make sure the boys did not accidentally open it.
An hour before serving, turn oven to 350* and roast meat 45 minutes more.
Remove from oven and let rest on counter top for 20 minutes before carving.
Bring pan juices to a boil, add consommé and heat.
Jus can be thickened it a bit with Veloutine*.
Tips:Serve with deep brown potatoes and a vegetable of your choice. Extra ”jus” and horseradish as accompaniments make the meal sublime.
For a 10 pound roast, increase second cooking period to 1 hour.
*Veloutine is an Instant Thickener made by Knorr.

Nutrition Facts : Calories 1678.6, FatContent 149.2, SaturatedFatContent 62.3, CholesterolContent 331.1, SodiumContent 756.1, CarbohydrateContent 3.7, FiberContent 1.1, SugarContent 0.1, ProteinContent 75.7

ONION BEEF AU JUS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Onion Beef au Jus Recipe: How to Make It - Taste of Home image

Garlic, onions, soy sauce and onion soup mix flavor the tender beef in these savory hot sandwiches served with a tasty, rich broth for dipping. The seasoned beef makes delicious cold sandwiches, too. —Marilyn Brown, West Union, Iowa

Provided by Taste of Home

Categories Dinner Lunch

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 beef rump roast or bottom round roast (4 pounds)
2 tablespoons canola oil
2 large sweet onions, cut into 1/4-inch slices
6 tablespoons butter, softened, divided
5 cups water
1/2 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 teaspoon browning sauce, optional
1 loaf (1 pound) French bread
1 cup shredded Swiss cheese

Steps:

Preheat oven to 325°. In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and, if desired, browning sauce. Pour over roast., Bake, covered until meat is tender, 2-1/2 hours., Let meat stand for 10 minutes, then thinly slice. Return meat to pan juices. Split bread lengthwise; cut into 3-in. sections. Spread with remaining butter. Place on a baking sheet., Broil bread 4-6 in. from the heat until golden brown, 2-3 minutes. Top with beef and onions; sprinkle with cheese. Broil until cheese is melted, 1-2 minutes. Serve with pan juices.

Nutrition Facts : Calories 422 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 1179mg sodium, CarbohydrateContent 24g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 38g protein.

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BEEF AU JUS SAUCE RECIPE - FOOD.COM

I can no longer abide the packet type au jus -- it's just too salty and the taste just seems to be off somehow. We used to spend hours baking trays of beef bones in the restaurant kitchen to make the best au jus, but who has the time (or the bones?) to do that at home? Anyway, I've been messing with alternative au jus recipes for years, to no avail until NOW. When I bake a beef roast, I elevate it above the bottom of my roasting pan/Dutch oven and then I pour in about 3/4 of a cup of water before I season the roast with salt and pepper. I rarely sear my roasts anymore because they are plenty juicy when I use this method, (e.g., 275 degrees F. for 4 1/2 hours for a 2# roast, covered). Anyway, this yields about 1 cup of drippings at the end, which I use to make my au jus. When I find a perfectly marbled roast, with not too much fat around the outside edges, I find that the drippings are excellent for this recipe because there is just enough fat in the drippings to add a good amount of flavor. In the end, you can use this au jus for anything up to, and including, prime rib -- it's just great. The key ingredients, I think, are the Mrs. Dash, garlic and herb blend, (something I just started using recently), in combination with the Kitchen Bouquet. A small amount of the latter goes a LONG way! I hope you enjoy the ease of preparation and the great flavor of this au jus as much as my own family does!
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 6 per serving

NOTE: Sometimes beef drippings can be really salty so add the seasoned salt ONLY after tasting the sauce.

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SLOW COOKER BEEF AU JUS RECIPE: HOW TO MAKE IT

It's easy to fix this roast, which has lots of onion flavor. Sometimes I also add cubed potatoes and baby carrots to the slow cooker to make a terrific meal plus leftovers. —Carol Hille, Grand Junction, Colorado
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Reviews 4.8
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Calories 188 calories per serving

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Total Time 720S
Category Sauce
Cuisine Europe, French
Calories 93 cal per serving

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