How to Make An Amazing Au Jus | Chef Jean-Pierre

Hello There Friends, This is a follow up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! Let me know how you did in the comments below.

RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
------------------------------------------------
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:

[luxintenebris]

This man's tips, tricks, and tasty foods have improved my home cooking so incredibly much. As a single man I decided that I would focus on my culinary skills so that one day I could impress a date. Well Chef, my girlfriend of 8 months has been blown away by my cooking many times and I owe a lot of that to you sir! Thank you!

[brentwebber]

This guy deserves an Emmy Award for this channel. Best personality on Youtube. LOVE THIS GUY. Just a pure

[WAALLAANK]

This man has single handedly done more work for my mental health than years of VA therapists. Thank you Jean.

[conradkappel]

Studied French over 55 years ago in college, but "Tout simplement fantastique Au Jus"! You're English is much better than my French and your knowledge of cooking is unquestionably on another planet from mine. Over the last year, or so, your channel has not only sparked a latent interest in cooking for me, but has cultivated a love for it. No other cooking channel on YouTube has done that. I can't thank you enough for what you're doing!!

[schnizdawg]

I could drink that alone, just a huge cup of it sitting by a fire. Looks so good! Thanks Chef!

[doctordonutdude]

I have to say, Jackie, doesn't get enough praise. The subtle touches of humor that get thrown in season these videos perfectly. They're always so unexpected but, that's part of what make them so hilarious.

[themechanic]

I made this for Christmas dinner with prime rib and it was a hit! I made a smaller batch just for Christmas… Definitely going to make a larger batch and freeze it for 17 years. 😁

[kendavis]

Your beef broth from "store bought" was a world-changer. And my wife and I do indeed have a fridge with a freezer in the garage. I divided the broth into 1/2 cup measures, and have used it several times to make more tasty cooking.

[brandychristenson]

Always remember, if your guest says that there is too much butter in your cooking, never invite them too your house again.

[dk.fresh]

Just ordered a 7 rib roast and will be serving on Christmas day! Love you Chef! You are the best ... wish I had attended your school! And don't forget everyone reading this ... watch the blooper reel! We get the best culinary instruction with plenty of laughs! It is good to eat and laugh!!! Cheers and Merry Christmas and Happy Holidays!

[lesbians]

I've tried six of your recipes so far, and I can say not only are the recipes delicious, these videos and your style of teaching have given me so much more confidence in the kitchen and have made me a better cook! Looking forward to trying more 😁

[richardprice]

Chef Pierre makes the greatest beef and chicken stock, everything Chef Pierre cooks is a simple, genius, and amazingly/beautifully prepared, Chef Pierre is my hero Chef. God bless America and God bless you and your families.
I'm not a rich man and barely can pay my bills, however my family eats very well, thank you Chef Pierre for helping make my cooking experience more enjoyable, you're an amazing, good hearted friend.

[suegiaccone]

Chef, I couldn’t wait to have my cooking class with you this morning with a fire going and a cup of coffee. I was hoping it was going to be Au Jus! Last night I was up until 1 am making your beef stock, found beef neck bones at my local grocery store. Going to make this today. I’m so grateful to you for sharing all your amazing talents. Ordering my Prime Rib today. Thank you Thank you

[christieheyblom]

Nothing better than an educational experience lead by a bit of a character ❤️❤️
Very great to watch. Thank you 🙏

[tedpytlik]

Chef, picked up my 16 lb five bone rib roast yesterday, made your horseradish sauce and both are in fridge. Making a big pot of your au jus today and can’t wait to treat everyone to a prime rib feast tomorrow. Thanks so much for making it look so easy. Not quite sure if “even a child could do this”, but certainly anyone who can walk and chew gum at the same time, should be able to master these. Have a very merry Christmas and Bon Appetit!

[bluechristmasbabywit]

I am a chef of 30 years and own a catering company.Chef Pierre has been my go to.

[burjiss]

Chef Jean I have tried a few of your recipes and they have all turned out AMAZING!
For Valentines Day I made your Steak au poivre and Thanks to you my wife loves me even more after 34 years!!
Chef you’re the best!

[mikemcgowan]

Jean Pierre is a genius! His absent mindedness is like an old friend, his love of butter legendary and every recipe I try turns out perfectly

[Viccus]

I am an hour into the Au Jus, WOW! “Smells amazing” is the understatement of the century.
Thank you again for what will be an amazing Christmas dinner.

[akasgsvirgil]

What a great video. This is how its done, folks. This is how the pros make au jus. However, for those of you who don't have the time to spend in a kitchen making the ingredients to make a good au jus, here's a cheat for you.

Bring a can of beef consume with an equal part of beef broth (Swanson, College Inn etc) to a gentle boil with some red onion, herbs of your choice and perhaps some garlic. Essentially, add any combination of aromatics/herbs that you want. Experiment. Try different combinations. When the liquid has reduced to about half or less of its original volume, add some good red wine. Don't skimp on this part. If you won't drink it, don't cook with it. Choose a good red that you like. If you like Cab, use a Cab. If you like Pinot Noir, use a good Pinot Noir and so on. Let that simmer until the liquid reduces to about a quarter of the volume. Remove from the heat, strain out the aromatics and viola! Au jus!

FYI....the key to that "restaurant" flavor of prime rib is spent coffee grounds. Find some good coffee. Make a pot and then, mix the spent grounds with some onion powder, garlic powder, salt and pepper. Don't be stingy with the seasonings. Rub that all over the roast and blast it in a 500'f oven for 6-7 minutes per pound for bone-in and 5 minutes per pound for boneless. At the end of the time, just shut off the oven and leave the roast in to finish cooking. DO NOT OPEN THE OVEN DOOR. This cooking method will produce an evenly cooked roast that has the same level of doneness at the edges as it does in the middle. If your oven runs out of heat before the roast reaches an internal temp of roughly 132'f, just turn it back on and set it at 200'f. When your roast reaches an internal temp of 132-135'f remove it, let it rest for 15-20 minutes and enjoy!

Cheers!