Au jus is just a fancy name for making a beef gravy without adding any flour or cornstarch for thickening. This simple garlic and herb seasoning enhances the rich beef flavour of a Rib Eye Roast which is optimized by a quick oven sear and low-and-slow roasting technique.
Oven Roast Beef Au Jus
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: Serves 10 1x
Ingredients
4 lb (2 kg) Beef Rib Eye Oven Roast, tied (see Note*)
3 cloves garlic, minced
2 tsp (10 mL) chopped fresh thyme or rosemary (or 1 tsp/5 mL crushed dried)
Coarse sea salt and fresh ground pepper
Dry red wine (optional)
2 cups (500 mL) reduced-sodium beef broth
Instructions
- Pat roast dry with paper towel. Rub garlic, thyme and salt and pepper to your taste all over roast. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding fat.
- Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart for timing estimates for all types and sizes of beef roasts.
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
- Meanwhile, pour roasting pan drippings into a glass measuring cup and skim off any excess fat that rises to the top; discard fat. Pour drippings back into pan. Heat in roasting pan over medium heat on stovetop; stir in a splash of red wine (if using), stirring and scraping up any brown bits from pan. Stir in broth and bring to a boil; reduce heat and boil gently until reduced by about a third. Strain if desired. Season with salt and pepper to taste.
- Cut twine from roast, if necessary, and discard. Carve roast across the grain into slices. Serve hot jus over thinly sliced roast beef.
Notes
*Roasts are often tied with twine by the butcher to keep it evenly shaped which helps with even roasting. If the roast you purchase is not tied, there is no need to tie it. If the roast is tied, remove it after roasting, just before carving. Snip each piece of twine with kitchen scissors, then pull off of the roast, pulling carefully if the roast has a seasoned crust so you don’t pull off the crust with the twine.
Our time-test results are based on a roast that was about 7-in (17.5 cm) long x 5-in (12.5 cm) wide x 4-in (10 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
When buying a boneless beef oven roast, buy 6 to 8 oz (175 to 250 g) beef per person.
Per 1 cooked portion: about 350 Calories, 37g Protein, 20g Fat, 0g Carbohydrate, 230mg Sodium
Excellent Source of: Riboflavin, Niacin, Vitamin B12, Zinc, Selenium
