Au ju

"Au jus" is a French expression which means "with broth" or "with juice" so "with au jus" means "with with juice," which of course is redundant. However, in Los Angeles they have "The La Brea Tar pits," which, when translated from Spanish means "the the tar tar pits." So I guess you can't overstate a thing in Los Angeles.

Thank thank you you

lol, now since you cant use the drippings from the smoker is there a good recipe for au jus that will complement a piece of smoked beef?

GelyserQ, when we pull our prime from the smoker and put in the shaam to rest for 5-6 hours we get some juice in the pan,pour in into sauce pan at water and AU JUS mix (dry) keep adding to taste you like. boil to mix well.

Dave
HogWild BBQ&Grill

You would need to use a beef(veal) stock and season it to you tastes. if you add a little flour you would call this gravy though.

Thanks cook & Tom. Whenever I make Pot roast I always use all the drippings for gravey, but next time I think I'll reserve 1/2 of it and freeze for future use as au jus just in case the prime rib doesnt yield much juice from the rest period.
I just had an idea! What if I just made some french onion soup (I have a good recipe for that) and then strain all the solids from a bowl of it? Close enough you think?

A simple method.

If you have pan drippings (from the smoker is probably too strong) take the drippings, add a can of beef stock and a couple of cups of red wine. Simmer until it reduces.