Easy Recipe for Au Jus with Red Wine: Elevate Your Roast Dinner

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine elevating your next roast dinner with an elegant, flavorful au jus that boasts the deep, rich notes of red wine. This classic French sauce adds a touch of sophistication to any meal and is surprisingly simple to prepare. Whether you’re hosting a special occasion or just looking to make your weeknight dinners more exciting, this recipe will impress.


To create a rich and savory au jus with red wine, you will need a combination of basic ingredients and additional flavor enhancers.

Au Jus Base Ingredients

  • 1 cup beef broth: Ensure it is low-sodium for better control over seasoning.
  • 1 cup red wine: Choose a dry red wine such as Cabernet Sauvignon or Merlot.
  • 2 tablespoons unsalted butter: Helps to enrich the sauce.
  • 2 tablespoons all-purpose flour: Used for thickening the sauce.
  • 1 clove garlic, minced: Adds depth to the flavor.
  • 1 teaspoon Worcestershire sauce: Provides umami and enhances meat flavors.
  • 1 sprig fresh thyme: Adds an aromatic touch; can be substituted with ½ teaspoon dried thyme if unavailable.
  • Salt and pepper to taste: Season according to your preference.

Required Tools and Equipment

To prepare your delicious au jus with red wine, you will need the following tools and equipment. Make sure to have these items ready before you begin cooking to ensure a smooth and efficient process:

Essential Tools

  • Saucepan: A medium-sized saucepan is essential for combining and reducing the ingredients.
  • Whisk: A whisk helps in blending the flour into the butter smoothly, preventing lumps.
  • Wooden Spoon: Use a wooden spoon for stirring the sauce as it cooks.
  • Measuring Cups and Spoons: Accurate measurements are crucial for consistency in flavor.
  • Fine Mesh Strainer: A fine mesh strainer helps remove any solids from the sauce, ensuring a smooth texture.
  • Garlic Press: If you prefer finely minced garlic without much effort, a garlic press can be handy.
  • Thermometer: An instant-read thermometer can help ensure your sauce reaches the desired temperature.

Having these tools on hand will make preparing your red wine au jus easier and more enjoyable.


In this section, you will learn how to prepare the ingredients for your red wine au jus. Follow these steps to ensure everything is ready before you start cooking.

Chopping and Measuring

  1. Garlic: Peel and finely chop 3 cloves of garlic using a garlic press or knife.
  2. Onion: Dice 1 medium onion into small pieces.
  3. Red Wine: Measure out 1 cup of dry red wine using a measuring cup.
  4. Beef Broth: Measure 2 cups of beef broth using a separate measuring cup.
  5. Butter: Cut 2 tablespoons of unsalted butter into small cubes for easy melting.

Cooking the Au Jus

  1. Heating Beef Broth: In a medium saucepan, heat the beef broth over medium heat until it starts to simmer gently.
  2. Sautéing Aromatics: In another pan, melt the cubed butter over medium heat until it begins to foam slightly. Add the diced onion and chopped garlic, sautéing them until they become translucent and fragrant (about 5 minutes).
  3. Combining Ingredients: Slowly pour in the measured red wine into the pan with onions and garlic while continuously whisking to mix well.
  4. Simmering Sauce: Reduce the heat to low-medium after combining all ingredients, allowing the sauce to simmer gently for about 15-20 minutes until it reduces by half.

Cooking Process

This section guides you through creating the perfect red wine au jus to complement your roast dinner. Follow these steps for a rich, flavorful sauce.

Browning the Meat

  1. Heat a large saucepan over medium-high heat.
  2. Add 1 tablespoon of olive oil and let it warm up.
  3. Place your meat or beef trimmings into the pan.
  4. Cook until all sides are evenly browned, about 5-7 minutes.

Deglazing and Adding Red Wine

  1. Once the meat is browned, remove it from the pan and set aside.
  2. Reduce heat to medium.
  3. Pour in 1 cup of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this process is called deglazing).
  4. Let the wine simmer for about 3 minutes until it reduces by half.

Creating the Au Jus

  1. Add in 4 cups of beef broth to the reduced wine mixture.
  2. Stir in chopped garlic and onions that were prepared earlier.
  3. Return the browned meat or trimmings back into the saucepan.
  4. Bring everything to a gentle boil, then reduce heat to low and let it simmer for approximately 30 minutes.
  5. Strain out solids using a fine mesh strainer, leaving you with smooth au jus.

Assembling and Serving

Once your red wine au jus sauce has reduced to perfection, it’s time to prepare it for serving. This final step ensures a smooth and elegant presentation.

Straining the Sauce

  1. Place a fine mesh strainer over a clean saucepan or bowl.
  2. Carefully pour the sauce through the strainer, using a wooden spoon to press down on the solids.
  3. Discard the solids left in the strainer.
  4. Transfer the strained sauce back into a saucepan if needed, keeping it warm over low heat until ready to serve.

Adding the Finishing Touches

  1. With Roast Beef: Drizzle generously over sliced roast beef or prime rib for an elevated dining experience.
  2. As A Dipping Sauce: Serve in small bowls alongside French dip sandwiches for dipping.
  3. Over Mashed Potatoes: Pour over creamy mashed potatoes as a rich gravy alternative.
  4. On Vegetables: Add flavor by drizzling lightly over roasted vegetables.

Make-Ahead Tips

  1. Prepare Ingredients Ahead: Chop garlic and onions, measure out the beef broth and red wine, and have all seasonings ready in advance. Store prepped ingredients separately in airtight containers in the refrigerator.
  2. Cook Sauce In Advance: You can cook the entire au jus up to two days before serving. Follow all preparation steps until the straining process.
  3. Storage:
  • Once cooked, let the sauce cool completely.
  • Transfer it into an airtight container or a mason jar.
  • Refrigerate for up to two days.
  1. Reheating:
  • Reheat the au jus over low heat on the stovetop.
  • Stir occasionally to maintain consistency.
  • Do not boil; gentle warming will preserve its texture and flavor.
  1. Freezing Option: If you wish to store it longer, freeze the cooled au jus in a freezer-safe container or heavy-duty freezer bags for up to three months. Thaw overnight in the refrigerator before reheating as described above.
  2. Enhancing Flavors Upon Reheating: To refresh flavors during reheating, consider adding a splash of fresh red wine or beef broth along with a bit of freshly chopped garlic or herbs if desired.

Preparing your red wine au jus ahead of time can save you stress and enhance the flavors. Follow these tips to make sure your sauce is ready when you need it.


Creating a red wine au jus sauce adds elegance and depth to your roast dinners. By following the simple recipe and utilizing make-ahead tips, you can effortlessly enhance your meals. Proper storage and reheating techniques ensure that the sauce retains its rich flavor and velvety texture. Whether you’re preparing it fresh or using frozen portions, adding a touch of fresh ingredients will elevate its taste. Enjoy the sophistication and convenience of this delicious addition to your culinary repertoire.

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