“This special sauce is adapted from one used in a Bon Appétit recipe for Prime Rib With Cabernet Jus - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions.”
1hr 10mins
2 1/2 cups jus, approx

Ingredients Nutrition

  • 1 (750 ml) bottle cabernet sauvignon wine
  • 2 cups beef stock or 2 cups broth
  • 1 cup ruby port
  • 2 large garlic cloves, peeled and slightly crushed
  • 1 large shallot, peeled, halved
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 14-13 cup de-fatted roast dripping, to taste (depending on strength of drippings)
  • 1 cup chicken broth
  • salt & freshly ground black pepper, to taste


  1. In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
  2. Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
  3. (You should be cooking your roast during this time, too.).
  4. Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
  5. Pour the jus through a sieve into a sauceboat, pressing down on the solids.
  6. Serve on the side with your roast.
  7. Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
  8. To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.

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