If you have read a , and are looking for a delicious , go no further. This will give you the necessary insights to make a delicious with no problems at all. Au Jus is a French term meaning with juice. The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices that were produced as drippings while the meat was being cooked. It is not thick like a typical sauce or gravy. While the meat is standing this is a great time to make the . Pour out most of the fat from the roasting pan and discard, or reserve if making Yorkshire puddings. Place the roasting pan on two burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. A good recommendation is to add some red wine which goes really well with this sauce. Bring to a boil and cook until the stock is slightly reduced, about 2 minutes. Season to taste with salt and pepper. Next put the contents into a gravy bowl. The au jus will only be as good as your stock (and also the red wine you use), so the best stock to use would definitely be beef stock. If you must use canned stock, buy the best you can find, but forget about using salty, artificially-flavored bouillon cubes. An would be great to read to go along with these instructions. The details of this is available at www.efoodschool.com as well as many other great free recipe ideas. You can also find a lot of other great food products on this growing website.