aujus

[Gobbledot]

Can someone shoot me in the dirrection to making good aujus for rib roast? I am going to attempt one this weekend for my SweetHearts and they have requested some aujus to go with it and I am a little on how to make it.. Cowgirl told me how in the other playground but guess what it isnt there anymore.. Thanks.. All of this is going to happen if I find a good roast..

[Richtee]

Au Jus is typically just the juices from the cooking of the roast, and the deglazed pan. To this sometimes Bullion/stock is added and some light seasonings if desired.

When I make it, I use a hearty red wine to deglaze the roasting pan, and add a bit of beefstock and powdered onion to the stock/juice mix and heat to a gentle simmer in a saucier pot. Remember to de-fat the juice a bit. Some fat is good, but you don't want a layer of it on top of the sauce.

[Fatback Joe]

Quite often I will do something similar to what Rich posted except I don't really deglaze the pan since it is usually still in use while I am making my Au Jus.

2 parts beef broth/stock (I use homemade)
1 part red wine

Reduce by 1/3 to 1/2 over a low heat. I do scrape out what I can from the pan when it comes available and add that to the mix along with S & P to taste and keep it reducing until ready to serve. Also, like Rich said, defat the juice you use from the meat........it makes a ton of difference IMO.

Don't use a sub par wine.........a chitty wine makes for a chitty au jus.

Good luck

[Gobbledot]

Thanks guys. FB what would be a good wine? I am no wine drinker so I wouldnt know a good one from a bad one. Another thing I get from readng this is you dont cook the roast directly on the grate you use a pan with a rack in it?

[Fatback Joe]

Thanks guys. FB what would be a good wine? I am no wine drinker so I wouldnt know a good one from a bad one. Another thing I get from readng this is you dont cook the roast directly on the grate you use a pan with a rack in it?

I am not a wine drinker either........a good one is whatever one my wife tells me to get. LOL

I have gone in a roasting pan, but generally go directly on the rack, but if I am after juices/drippings, I will put a pan on the rack below to catch them with a little moisture added to make sure the drippings don't just burn up before they really accumulate.

[Richtee]

Gobs... I like using cabernet, or a merlot. Pay at least 8-10 bux for the bottle should guarentee a decent one. You'll only need a cup or so, but the stuff keeps well...cork it and into a cool area.