AU JUS ...belly up men.....

[atvlaska]

AU JUS RECIPE > this is how it done folks,belly up and do it rite...

Do not waste any money buying the store pkgs this is the chit!!!!!!.....and its where most of the flavor comes from!!! This must be made at least 3 hours before using; any left over can be kept refrigerated and is great for French Dip sandwiches.

Always stir before using or dividing into separate containers because pepper does not dissolve and will settle to the bottom.

Ingredients: ½ cup soy sauce

5 ¼ cups water

2 Tablespoons Beef base (any brand)

½ Tablespoon Garlic (powder or granulated)

¼ teaspoon black pepper

¼ teaspoon Whole Celery Seed

Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). Then add the celery seed and black pepper. Cover and set aside. Just before using bring back to a boil shut her down and serve. ......... IMO.........This stuff is so good....... u will hang it in a bag.......and run a hose in your arm > on drip feed ! lol

[ishy]

Thanks. I always run out when we make a Christmas Prime rib.. I will give this a try..Honestly, I cannot wait for the sammies the following day. I think I prefer them over the actual Christmas meal, maybe it is because everyone is gone?

[Todd Caswell]

Mother in law did a rib roast on Sunday, I made your Au Jus, it was a hit. Thanks

[smurfy]

i'm gonna try this. got 1 question though.

is that 5---1/4 cups of water or its equivelent 1 and a 1/4 cups water????? or 5 1/4 cups water. my thoughts is the first scenerio! thanks

[hockeybc69]

I used the Au jos yesterday for sliced tri tip.... fabulous.

I cut the recipe in half and that was way more than needed for a 4 lb tri tip.

PS - I used 2.5 cups of water smurfy.

[atvlaska]

5 cups water + 1/2 cup soy sause(if u have a good brand/tasty soy imo).....there is no such thing as leftover au jus...drink it up!!!

[smurfy]

thanks guys for clearing that up!!!!!!!!!!!!!

[gonefishing70]

I did a 6 lb. Prime rib last night for the first time and made this Au Jus it is the best I have ever had and so easy to make. Thank you to atvlaska for posting this recipe. I did the prime rib in the oven I started by putting sliced garlic cloves into the meat The smearing the whole thing in real butter I buy the seasoning from a local butcher shop, Put the seasoning on it thick. Baked it in the oven at 500 for 30 min. Then 300 for 30 min. Let it rest for 30 min. No need for me to go out for prime rib ever again. That is the only way to go.

[ThunderLund78]

This was a good recipe. THANKS! Was a great compliment to the Prime Rib on New Years and made for awesome french dip panini sandwiches yesterday and today. Definitely going to hold on to this one.

[huntnfish]

I made this as well for the New Years prime rib and it was awesome! Thanks for the recipe.

[Beegreen111]

Fishing 70, I have a quick question on the cooking of the roast. When you let it rest for 30 mins that is out of the oven covered correct? not in the turned off oven or anything like that.

That sure looked good.

Thanks

[tacklejunkie]

AU JUS RECIPE > this is how it done folks,belly up and do it rite...

Do not waste any money buying the store pkgs this is the chit!!!!!!.....and its where most of the flavor comes from!!! This must be made at least 3 hours before using; any left over can be kept refrigerated and is great for French Dip sandwiches.

Always stir before using or dividing into separate containers because pepper does not dissolve and will settle to the bottom.

Ingredients: ½ cup soy sauce

5 ¼ cups water

2 Tablespoons Beef base (any brand)

½ Tablespoon Garlic (powder or granulated)

¼ teaspoon black pepper

¼ teaspoon Whole Celery Seed

Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). Then add the celery seed and black pepper. Cover and set aside. Just before using bring back to a boil shut her down and serve. ......... IMO.........This stuff is so good....... u will hang it in a bag.......and run a hose in your arm > on drip feed ! lol

How would this go with a venison roast?

[BobT]

AU JUS RECIPE > this is how it done folks,belly up and do it rite...

Do not waste any money buying the store pkgs this is the chit!!!!!!.....and its where most of the flavor comes from!!! This must be made at least 3 hours before using; any left over can be kept refrigerated and is great for French Dip sandwiches.

Always stir before using or dividing into separate containers because pepper does not dissolve and will settle to the bottom.

Ingredients: ½ cup soy sauce

5 ¼ cups water

2 Tablespoons Beef base (any brand)

½ Tablespoon Garlic (powder or granulated)

¼ teaspoon black pepper

¼ teaspoon Whole Celery Seed

Bring Soy Sauce and water to a boil. Remove from heat and add beef base to taste - add more beef base depending on your salt taste (Au Jus should be a little on the salty side). Then add the celery seed and black pepper. Cover and set aside. Just before using bring back to a boil shut her down and serve. ......... IMO.........This stuff is so good....... u will hang it in a bag.......and run a hose in your arm > on drip feed ! lol

How would this go with a venison roast?

Try it and report back!

[atvlaska]

IT TASTES GOOD ON TOOTHPASTE..................

[gonefishing70]

Atvlaska yes take it out of the oven cover with foil and let it sit for 30 min, watch the internal temp if you kept it in the oven a little to long shorten the rest time. I am ready to do another one many for the Superbowl.

[huntnfish]

IT TASTES GOOD ON TOOTHPASTE..................

I think this would be about right. I've been making smaller batches and mixing it into ground beef before making patties and putting them on the grill. Turned out excellent! Also made a meat loaf the same way and it turned out awesome also. The options are endless.

[tacklejunkie]

Try it and report back!

OK...I tried it yesterday with venison roast and it was very good!!!

Thanks to the OP for this recipe

[MNHunter65]

Tried this out the other night with a venison roast and it was excellent!

[LittleHuck]

IT TASTES GOOD ON TOOTHPASTE..................

Literally LOL'd... Classic!

[PurpleFloyd]

I did a 6 lb. Prime rib last night for the first time and made this Au Jus it is the best I have ever had and so easy to make. Thank you to atvlaska for posting this recipe. I did the prime rib in the oven I started by putting sliced garlic cloves into the meat The smearing the whole thing in real butter I buy the seasoning from a local butcher shop, Put the seasoning on it thick. Baked it in the oven at 500 for 30 min. Then 300 for 30 min. Let it rest for 30 min. No need for me to go out for prime rib ever again. That is the only way to go.

That is awesome

[hockeybc69]

I just made it with a venison backstrap roast.... diving in soon.

[LindellProStaf]

I am glad I found this au jus recipe. I am making a prime rib and wanted to use this. Thanks for posting it.... Sounds great. Like you said I could drink good au jus right up....

[MNHunter65]

The last time I made this, I made french onion soup with the leftovers... so good!

[POPS57]

We do x-mas on sat. Tried this when it first was posted. Can't say anything more then. I made it tonight so it's ready for sat.

[LindellProStaf]

My prime rib turned out great. I bought myself one of those probe thermometers and had it in the meat during the cooking time. If I hadn't used it I would have overcooked it. When I had it resting it went up almost 20 degrees. It was so nice to know exactly what was going on instead of guessing. AND I didn't want to open the door when cooking to check the temp. Now I am looking forward to smoking some pork loin with the probe so I know how it is doing.

Thanks to all who post on here. It is a great collection of knowledge. Merry Christmas to all. Today is chicken wild rice soup....