Whisk to mix thoroughly. Store in an airtight container in a cool dry place for up to 6 months. In a small saucepan over medium-high heat, heat 2 cups of water or beef drippings leftover from cooking a roast. Add 5 teaspoons of the homemade au jus mix to the liquid and whisk until combined.
Scaling The Au Jus Recipe. Scaling the au jus recipe is straightforward. To double the recipe for larger gatherings, simply double each ingredient: use 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and 2 cups of red wine. Conversely, to make a smaller batch, halve the ingredients: 1/2 cup of beef broth, 1/2 tablespoon of Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly. See Photo. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes. Strain broth and then return it to pot See Photo. Add flour, if using, and simmer an additional 5 minutes.Include some tapioca starch to make your sauce a bit thicker. Measure out 1½ tsp (2.54 g) of tapioca starch and stir it directly into the sauce. If the consistency still isn’t thick enough, feel free to add more as needed. This works especially well with gravy. For a gluten-free option, try using potato starch instead.
Preheat your oven to 450°F and pat your boneless rib roast dry with paper towels. Generously season your roast with sea salt and black pepper. Give it a good coating. Place the roast fat-side up on a pan with a roasting rack. Add it to the oven and cook for 15 minutes at 450°F. Pour in half the beef broth, whisking constantly. Once it's well incorporated and beginning to thicken, add the remaining broth and the Worcestershire sauce, whisking well. Bring the mixture to a boil and cook for five minutes. During this time, the beef au jus will thicken further. .