A savory, aromatic au jus with fresh herbs and red wine reduction, thickened with butter and flour, perfect for drizzling over roasted beef or prime rib.
Ingredients
1 (14.5-ounce) can beef broth (1¾ cups)*
1¾ cups dry red wine
2 fresh thyme sprigs
2 fresh parsley sprigs
2 fresh rosemary sprigs
1 bay leaf
2 tablespoons butter
1 tablespoon flour
Directions
- In a large skillet, combine broth, wine, herb sprigs and bay leaf. Bring to boiling; reduce heat. Gently boil for about 20 minutes or until mixture is reduced to about 2 cups. Remove from heat. Transfer to a large glass measuring cup; discard herbs.
- In the same skillet, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in broth mixture. Cook and stir over high heat until bubbly. Remove from heat.
*Note: For added flavor, skim fat from the pan juices and scrape up the little roasty bits from the roasting pan. Use juices and scrapings in place of some of the canned broth. Strain the reduced mixture before thickening.
