Recipe Note
Other Recipes You Might Enjoy:
Chateaubriand Bacon Wrapped Green Beans
Bacon Wrapped Sweet Potatoes
Recipe Highlights and Insights:
The term "au jus" is French, translating to "with juice" in English. In culinary contexts, it refers to a sauce or gravy made from the natural juices released by meat during cooking. The history of au jus is closely tied to French cuisine and traditional methods of serving meats.
1. French Culinary Roots:
The concept of serving meats with their natural juices dates back to classical French cuisine. French chefs have long appreciated the flavors that develop during the cooking process, and they sought to capture and enhance those flavors in the final presentation.
2. Early Usage:
The practice of serving meat au jus became more formalized in the 19th and early 20th centuries. It was especially associated with roast meats, where the pan drippings and juices would be collected and used to create a simple, yet flavorful sauce.
3. Classic Techniques:
In classic French cooking, chefs would often use a roasting pan to cook meats. After roasting, the meat would be removed to rest, and the pan would be deglazed with liquid, such as wine or stock, to create a rich and savory sauce. This sauce, enhanced with the natural juices and caramelized bits from the pan, was then served alongside the meat.
4. Evolution in American Cuisine:
The concept of serving meats au jus found its way into American cuisine, where it became particularly popular in dishes like the French Dip sandwich, where thinly sliced roast beef is served on a roll, and the jus is used as a dipping sauce.
5. Modern Variations:
Today, the term "au jus" is not limited to French or formal culinary settings. It has become a more general term used to describe any dish served with its natural juices or a light, flavorful sauce. It can be applied to various meats, including prime rib, beef, lamb, and more.
In essence, au jus reflects a culinary philosophy that values the natural flavors of meat and seeks to present them in a simple and delicious way, adding depth and moisture to the dish.
Thanks for the timing feedback. I did it exactly as Chef Tom did on the video using the same ingredients purchased from ATBBQ. I did have a 7Lb roast and it was SPOT ON. Initially I was skeptical about the timing as my roast started out at 69 degrees, and temp was not increasing very quickly. I was sure it was going to take at least an hour longer than expected. But at about 98 degrees it began to gain ground and it timed at 2.5 hours to 130 degrees….. perfect! I did rotate it end to end on the wire rack at about the 2 hr mark. Fantastic recipe and another cook from Chef Tom that is awesome! Thanks guys!
Jed Moore: The Prisoner. It’s a Napa red blend that has always been my go-to bottle. Papillon from Orin Swift is another, but only for special occasions. You can’t go wrong with either.
Hi. Any suggestions on the wine?
Jimmy: You will cook at 450 degrees the entire way through.
Kevin K: About 2 – 2.5 hours roasting. You are correct on the setup. Yes, you can spin it about an hour into the cook to help cook evenly.
After searing, about how long did it take for your 7lb roast get to @ 130? Trying to figure out when to get it on the Yoder for a 5pm dinner time. It is my understanding that you did leave the diffuser door plate out, and did close the lid for cook. Did you rotate the roast at all during cook?