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In a roasting pan, heat meat drippings over medium-high heat. Alternatively, you can pour the drippings into a saucepan to create the au jus. Scrape up any bits from the bottom of the pan.
Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender. It will take about 3 to 5 minutes. Keep scraping brown bits from the bottom of the roasting pan with a wooden spoon.
Add the wine and stock into the roasting pan or saute pan. Simmer until slightly thickened and aromatic, about 5 to 7 minutes. Whisk continuously while cooking to create a smooth sauce. Test Kitchen Tip: For optimal flavor, use a high-quality wine. We suggest a malbec or merlot. If you want to add a boost of flavor to your homemade au jus, use homemade beef stock!
Strain through a fine mesh sieve.
Season with salt and pepper and serve with prime rib or other cooked beef. Test Kitchen Tip: To thicken your au jus slightly, you can mix together equal parts corn flour and water and pour slowly into the sauce.