Best Red Wine Jus Recipe for Beef or Lamb | Red Wine Gravy

Best Red Wine Jus Recipe

A good red wine just recipe can really complement your roast beef or lamb. If you are looking for a red wine shallot au jus recipe the following is especially good. It is a little time consuming to prepare and you need some expensive ingredients to make it, but this red wine jus really hits it out of the park. It is great if you are catering for a special occasion and really want to wow your dinner guests.

This recipe assumes you will be roasting some meat, because one of the main ingredients is the drippings (or fat) from the roast. This goes into the reduced wine mixture to round out the flavor. You will be able to taste the flavor of the wine in the finished red wine au jus so make sure you pick something out you like; it doesn’t have to be an expensive one.

Try this red wine gravy with beef or lamb, as you prefer. It is certainly special enough for a special occasion such as Christmas or a wedding anniversary. Consider making prime rib or roast lamb shoulder. This recipe makes 8 generous servings but don’t halve it if you’re making plenty of meat because the next day you can enjoy prime rib or lamb sandwiches with a dipping jus!

What Else to Serve with the Best Red Wine Jus Recipe

Add your favorite vegetables to the plate. Perhaps roasted potatoes and carrots, or maybe parsnips or green beans are more your thing. Either way, the highlight of the meal will certainly be the amazing red wine gravy, and don’t be surprised if people ask you for the recipe.


Best Red Wine Jus Recipe for Beef or Lamb

A rich red wine based jus or dark gravy goes so well with dark meats such as beef or lamb, and this is the best red wine jus if you are going all out to impress.

  • Author: Victoria Haneveer
  • Prep Time: 15 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Sauces
  • Method: Stove
  • Cuisine: French



2 750ml bottles Cabernet Sauvignon

4 cups (1 liter) beef stock or broth

2 cups (500ml) ruby Port

1 quartered large shallot

3 peeled halved large garlic cloves

2 bay leaves

Drippings from roasted meat


Mix the wine, port, beef stock, garlic cloves, bay leaves and shallot in a pan.

Bring the mixture to a boil and keep boiling for an hour or until the mixture has reduced down to 2 cups.

You can do this step up to a couple days ahead if you like and keep it covered and refrigerated.

Cook a beef or lamb roast with garlic and thyme, then pour all the fat from the roasting pan into a pan over a moderate heat.

Bring the wine mixture and boil, scraping any brown bits up.

Add salt and black pepper to taste and pour into a large gravy boat.

Discard the bay leaves and serve this red wine jus.

Keywords: red wine jus, red wine gravy