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!
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!
You don't just teach cooking, Chef Pierre......YOU explain cooking. The difference between just reading instructions and making instructions come to life. I am different kind of cook after binge watching your videos! Thank you!
As an extra bonus for anyone on keto, this is actually the first high quality jus recipe I’ve seen that’s keto friendly without the need xantham gum to thicken the sauce.
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 UA-cam has done that. I can't thank you enough for what you're doing!!
I think my grandfather (who basically taught me to cook Italian) would have loved this channel. chef Jp's energy and sense of humor would have amused him. Pop loved his cooking shows... he passed before the internet existed.
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.
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. 😁
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.
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!
I really want to improve my cooking for my wife and daughters when I get out of the Rehab center so I have been watching everyone of your videos plus I really enjoy watching and listening to you talk about onyon
Outstanding! I made today ( Christmas 2022) a 3 rib, 6.30lb Prime Rib with his reverse sear recipe and I'm 65 and it was my 30th time preparing it for Christmas but THE BEST I EVER MADE- BEST I EVER ATE!! THANK YOU CHEF 👨🍳 you are The BEST ❤️💚❤️💚❤️ HAPPY NEW YEAR!!
I don't know about genius but he is an excellent cook. It's well in line with everything I know about cooking. He is far better than Gordon Ramsay and most so called "chefs" in every way that matters. His "absent mindedness" is mostly from attempting to explain what he is doing at the same time as he is doing it - multitasking in the kitchen is hard! It is critical to maintain good focus or there can be serious injuries. His approach to cooking also goes to show that most recipes aren't intended to be perfectly precise and butter does solve a lot of problems.
i tweaked it only a little by injecting liqued smoke to it and it is perfect...my smoker went out on me last week and i like the smoked flavor also so that is all i did just add a liqued smoke...i think i love you jean-pierre...lol have a merry xmas my favorite chef...
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.
@@aintgonnahappen LOL - I actually have a couple of canners (well a medium and a huge pressure cooker that I use for the task.) But since the stock will last "for 17 years in the freezer" (it won't actually be there that long as my wife and I will use it up and have to make another batch well before that!) I just bought a bunch of small plastic containers and pull them out of the freezer as needed. We are in violent agreement that the stock the chef taught us to make is a literal game-changer!
"And my wife and I do indeed have a fridge with a freezer in the garage." All refrigerators have a freezer. That's how a refrigerator actually stays cold. Some of the cold air from the freezer side is used to cool the refrigerator side. If you want to watch a 27 minute video on the topic, here you go: ua-cam.com/video/CGAhWgkKlHI/v-deo.html
i like how this is produced like a traditional TV show. and his personality really pulls you in. on a side note, this is a great example that no one is ever too old to pursue their dreams and share what they love to do.
Leftover beef roast sliced thin, check! Provolone and mozzarella cheese slices laid out ready to top beef, check! Baguette lightly buttered and pan toasted, check! Pot simmering on a low boil going on two and a half hours with some home made Au Jus ala chef Jean Pierre… CHECK! Omg the flavor this now has is truly amazing considering I started out using a meh store bought box of beef bone broth! TY chef! Annnnnd just like that I have about a gallon extra going into smaller tubs for the freezer! You WILL love this!
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!
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.
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!
By the magic of UA-cam, anyone can now attend J-P's cooking school. Anytime and for free! I love to watch this instructor because he is very skilled, but still forgets things and explains what happens if you screw up.
LOVE the way explain every recipe,Chef whit o lots of expirence good technigue i work whit chefs in the past from al over the world for 17 years Bonjour.
Ok Chef….. we’re sold, hook, line and butter! Oh man, that’s so good Au Jus! We made your beef stock recipe, followed it to the letter. Awesome! Then used it to make your Au Jus. This is the best Au Jus I’ve ever had. This will put you in the best happy place. Money can’t buy this… it’s just that good! 👍, subscribed and rang that bell! The best part is that you explain it in a way that everyone can understand and you have fun teaching it. It’s recipes anyone can afford too! I can’t say enough good things about your recipes and your channel!
I keep learning more and more great things from these posts. Thank you so much. And your wealth of cooking information makes you so valuable to us all.
This man cooks with so much excitement I had to pause and take a nap then come back! LOL ( just kidding) I'm going to make this, I'm retired and I have PLENTY of time to make this for my Prime Rib! MMMMMMMMMMM
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
Never seen an au jus that wasnt made from the pan drippings of the meat you were cooking it for. BUT, Ive also never cooked a prime rib, and actually had enough pan drippings to make an au jus. This seems like the perfect solution... Ill let you know how good it is in about 25 days... My turn to cook Christmas dinner, and this year its prime rib and garlic spuds!
Thank you chef for inspiring us all. I have a Prime Rib in the oven the Horseradish sauce in the fridge and the Au Jus finishing on the stove. Merci Beaucoup!
I keep a jar handy all the time. Sometimes you pick up roast beef slices at the supermarket they are dry and don't taste much. Heat a few slices with this au jus and it is a different thing altogether. Sometimes i will take a cup full and add some condiments and make a quick soup. Some
Thanks Chef I was looking for this recipe to go along with your video for prime rib . Your sense of humor cracks me up, you are too funny, I lkve hearing you say " onyo "❤
LOL.... Thank you so much for your passion and presence....I find myself watching a video or the same one again each day even if not cooking anything. Between the learning, the laughs and the enjoyment of just you teaching, it makes my days so much better....and I eat better
Amazing!All your cooking secrets and tips make a vasr difference. You explain so simply and clearly, a baby could do it. Keep going Chef! For minimim 17 years. Stefan, UK
How do I extend to you the highest compliment ? I have been blessed to dine at the table of some of the best chefs in France over my long life. Alain duCasse Paul Bocuse (God rest his soul) and Alain Passard to name only a few. This Au Jus, In my humble opinion..is the best. The Gold Standard.
Mmm... can't wait to try this! I was a cook in a little family owned cafe in the boondocks where we made prime rib every Friday. The au jus was made by adding a packet of onion soup mix and water to the drippings... It was awful, but the locals never complained since we were the only place to get prime rib for 100 miles lol! Wish i could go back in time and serve them this!
I wont make a bowl of cornflakes without checking how the chef does it. A brilliant man, that makes me look like im as brilliant as he is, and does it with class and style. Tre bon chef
Thanks for sharing all your knowledge of 50 plus years it is all very much appreciated and put to good use ! Merry Christmas to you and yours ! See you in '23 Tim
I remember we used to let the beef stock go for 2 days at The Left Bank!! That extra au jus that you make, you could easily turn that into French onion soup! That’s another one you should share JP! Well done!
My father was a Chef and watching Jean Pierre reminds me of him. I was watching and wondering where's the butter? And there you go, can't be a French cook without butter. I love cooking with butter or olive oil.
I am so enamored with your video's. Absolutely love your cooking techniques which feel like insider chef secrets. I'm binge watching your shows and THANKS so much for being on here for all of us to enjoy. I can't wait to make this recipe and especially your beef stock (just need to make some room in my freezer first). What I LOVE best is how unpretentious and natural you are. TV cooking shows has absolutely nothing on you!
Merci Chef. Votre joie de vivre, sens de l’humour et expertise sont infectieux! I did the stock with store bought and the result was surprising and amazing! Can’t wait to try this.
This guy is just amazing! he is funny, talented and the best teacher out there! never tire of watching him and enjoying every thing he makes! totally love him!
Mon pote............. C'est, bien sûr, sur le point........ Complètement sur le point ! Le beurre EST une condition requise. La sauce est tout. Merci comme d'habitude......... Il y a des moments où j'ajoute du romarin......, doucement....Oh ..... je tu souhaite un joyeux Noël à toi et à votre famille.........
Okay Chef, I made this along with the prime rib recipe you posted. Not only it did come out amazing, but my husband and I agreed that it was the best we've ever had! The Au Jus was perfect! And I think that instead of sugar plums, my hubby went to sleep with visions of prime rib leftovers in his head...he murmured "that prime rib though" as he drifted off to slumber. This is going to be a holiday favorite for us, and a new tradition. Thank you Chef Jean-Pierre! Xoxo
Thank you Chef, I cant wait to try it, I know it will be fantastic, everything I have made so far comes out remarkable, we love your teaching videos keep them coming, God Bless
I went out and bought a freezer chef! Stand alone, fridge style 13cf. I can make a lotta stock now 😊
Me too! Happy holidays!
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!
👍👍👍👍😀
Who knows maybe in a year or two its gonna be the wife :) Cooking connects people
@@Oldsah That's the dream! And I gotta say - I'm pretty sure she's the one!
Been cooking for my wife for 30 years; never better than the last year I’ve been watching the chef!
Way to go dude.
Chef Jean Pierre is teaching me how to make all the things I've wanted to try. It's the authenticity that I appreciate.
This guy deserves an Emmy Award for this channel. Best personality on UA-cam. LOVE THIS GUY. Just a pure talent!!!!!!!!!!
agree 100%!
I only recently discovered his channel and his enthusiasm makes me much more motivated to try new (to me) recipes. I couldn't agree more.
amazingly shitty cook though.
Agree❤
Agree he’s awesome!!
I am a chef of 30 years and own a catering company.Chef Pierre has been my go to.
🙏🙏🙏👍❤️
Your channel is much better then any TV
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!
17 YEARS!! I was waiting for it!!
🤣🤣🤣👍
You don't just teach cooking, Chef Pierre......YOU explain cooking. The difference between just reading instructions and making instructions come to life. I am different kind of cook after binge watching your videos! Thank you!
I'm so happy you're learning and enjoying! 👍
As an extra bonus for anyone on keto, this is actually the first high quality jus recipe I’ve seen that’s keto friendly without the need xantham gum to thicken the sauce.
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 UA-cam has done that. I can't thank you enough for what you're doing!!
by god, please look at at least one other channel before making a commitment like that
@@PLF... Leave him alone. He's fine.
I think my grandfather (who basically taught me to cook Italian) would have loved this channel.
chef Jp's energy and sense of humor would have amused him.
Pop loved his cooking shows... he passed before the internet existed.
I'm this chef's age... I'd pay to cook with this guy and I'd bring the wine!!! What a blast of a personality!
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.
Jackie?
@@gretelhance The editor. Lol. Idk if he's also the camera guy.
I could drink that alone, just a huge cup of it sitting by a fire. Looks so good! Thanks Chef!
Perhaps with a shot of whiskey. Lol.
I always drink alone
Amen to that. Big ol' coffee cup full of juice.
Ahh, juice...
You make so much because you share with your cameraman, he loves you too.
Je t'aime Jean Pierre!
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. 😁
Nothing better than an educational experience lead by a bit of a character ❤️❤️
Very great to watch. Thank you 🙏
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.
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!
One of my MOST TRUSTED culinary instructors >
Ontario Canada .
I really want to improve my cooking for my wife and daughters when I get out of the Rehab center so I have been watching everyone of your videos plus I really enjoy watching and listening to you talk about onyon
Always remember, if your guest says that there is too much butter in your cooking, never invite them too your house again.
😂😂😂
“Get out of my kitchen.”
Show them the exit!! 😂 Just kidding!
So my napkins made of butter *are* perfect. I told them.
Seven dollars a pound, bring your own damned butter.
Yet another Winner! Thanks
This guy is a national treasure, loved this video and Chef Jean-Pierre's whole channel.
🙏🙏🙏❤️
Outstanding! I made today ( Christmas 2022) a 3 rib, 6.30lb Prime Rib with his reverse sear recipe and I'm 65 and it was my 30th time preparing it for Christmas but THE BEST I EVER MADE- BEST I EVER ATE!! THANK YOU CHEF 👨🍳 you are The BEST ❤️💚❤️💚❤️ HAPPY NEW YEAR!!
I am obsessed with him lately. Made beef stock and bourguignon and it came out so good.
The Chef is the greatest .
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
I don't know about genius but he is an excellent cook. It's well in line with everything I know about cooking. He is far better than Gordon Ramsay and most so called "chefs" in every way that matters. His "absent mindedness" is mostly from attempting to explain what he is doing at the same time as he is doing it - multitasking in the kitchen is hard! It is critical to maintain good focus or there can be serious injuries. His approach to cooking also goes to show that most recipes aren't intended to be perfectly precise and butter does solve a lot of problems.
I’m classically trained but I still love to watch masters do it. ❤❤
i tweaked it only a little by injecting liqued smoke to it and it is perfect...my smoker went out on me last week and i like the smoked flavor also so that is all i did just add a liqued smoke...i think i love you jean-pierre...lol have a merry xmas my favorite chef...
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.
I Hope you don't mind that i linked the video
ua-cam.com/video/Whtbrb_--Hc/v-deo.html
That stock makes all the difference doesn't it; delicious. It inspired me to buy a large canner.
@@aintgonnahappen LOL - I actually have a couple of canners (well a medium and a huge pressure cooker that I use for the task.) But since the stock will last "for 17 years in the freezer" (it won't actually be there that long as my wife and I will use it up and have to make another batch well before that!) I just bought a bunch of small plastic containers and pull them out of the freezer as needed.
We are in violent agreement that the stock the chef taught us to make is a literal game-changer!
"And my wife and I do indeed have a fridge with a freezer in the garage." All refrigerators have a freezer. That's how a refrigerator actually stays cold. Some of the cold air from the freezer side is used to cool the refrigerator side. If you want to watch a 27 minute video on the topic, here you go: ua-cam.com/video/CGAhWgkKlHI/v-deo.html
i like how this is produced like a traditional TV show. and his personality really pulls you in.
on a side note, this is a great example that no one is ever too old to pursue their dreams and share what they love to do.
Leftover beef roast sliced thin, check! Provolone and mozzarella cheese slices laid out ready to top beef, check! Baguette lightly buttered and pan toasted, check! Pot simmering on a low boil going on two and a half hours with some home made Au Jus ala chef Jean Pierre… CHECK!
Omg the flavor this now has is truly amazing considering I started out using a meh store bought box of beef bone broth! TY chef!
Annnnnd just like that I have about a gallon extra going into smaller tubs for the freezer! You WILL love this!
What a good way to start the day listening to Jean-Pierre!
Chef Jean-Pierre just boosts my mood 😁
Your videos are so simple a child could appreciate them, and become a better cook.
Merci.
He is the BEST chef ever! thanks.
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!
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.
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!
Thank you for the wishes Doug May you and your family also I have the most amazing Christmas🙏
By the magic of UA-cam, anyone can now attend J-P's cooking school. Anytime and for free! I love to watch this instructor because he is very skilled, but still forgets things and explains what happens if you screw up.
Good luck with the rib roast, partner! Hope it's a hit.
7?? go hard or go home.... or go home with 7 rib roasts!!!
@@dl2one I believe they meant one roast with seven ribs, so quite a large roast
You rock Jean-y! Love to watch you teach quality.
My favorite cooking show by far. Learn more than I ever have. I watch at least one show. Such a positive show. Thxs chef
LOVE the way explain every recipe,Chef whit o lots of expirence good technigue i work whit chefs in the past from al over the world for 17 years Bonjour.
You get a thumbs up for that enthusiastic accent alone.
Ok Chef….. we’re sold, hook, line and butter! Oh man, that’s so good Au Jus!
We made your beef stock recipe, followed it to the letter. Awesome!
Then used it to make your Au Jus. This is the best Au Jus I’ve ever had. This will put you in the best happy place. Money can’t buy this… it’s just that good! 👍, subscribed and rang that bell!
The best part is that you explain it in a way that everyone can understand and you have fun teaching it. It’s recipes anyone can afford too!
I can’t say enough good things about your recipes and your channel!
I keep learning more and more great things from these posts. Thank you so much. And your wealth of cooking information makes you so valuable to us all.
This man cooks with so much excitement I had to pause and take a nap then come back! LOL ( just kidding) I'm going to make this, I'm retired and I have PLENTY of time to make this for my Prime Rib! MMMMMMMMMMM
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
i subscribed to you long time ago and just wanted you to know that every recipe ive tried is outstanding...thank you chef jean-pierre
I just love this guy! 🥰
Never seen an au jus that wasnt made from the pan drippings of the meat you were cooking it for.
BUT, Ive also never cooked a prime rib, and actually had enough pan drippings to make an au jus.
This seems like the perfect solution...
Ill let you know how good it is in about 25 days... My turn to cook Christmas dinner, and this year its prime rib and garlic spuds!
Thank you chef for inspiring us all. I have a Prime Rib in the oven the Horseradish sauce in the fridge and the Au Jus finishing on the stove. Merci Beaucoup!
I keep a jar handy all the time. Sometimes you pick up roast beef slices at the supermarket they are dry and don't taste much. Heat a few slices with this au jus and it is a different thing altogether. Sometimes i will take a cup full and add some condiments and make a quick soup.
Some
Thanks Chef I was looking for this recipe to go along with your video for prime rib . Your sense of humor cracks me up, you are too funny, I lkve hearing you say " onyo "❤
Chef- you, your food and your passion make me so happy. Thank you!
LOL.... Thank you so much for your passion and presence....I find myself watching a video or the same one again each day even if not cooking anything. Between the learning, the laughs and the enjoyment of just you teaching, it makes my days so much better....and I eat better
🙏🙏🙏
Amazing!All your cooking secrets and tips make a vasr difference. You explain so simply and clearly, a baby could do it. Keep going Chef! For minimim 17 years. Stefan, UK
I love this guy. Full of life!
Thank you 🙏 😊
Chef Jean-Pierre, watching your videos always make me happy and I learn a lot. Thank you sir!😁👍
🙏🙏🙏😀
I’ve been cooking for over 50 years & am amazed at the new tips I’ve picked up from Chef Jean❤️
Your the best chef ever 😎👍
How do I extend to you the highest compliment ?
I have been blessed to dine at the table of some of the best chefs in France over my long life. Alain duCasse Paul Bocuse (God rest his soul) and Alain Passard to name only a few.
This Au Jus, In my humble opinion..is the best. The Gold Standard.
Thank you Chef for elevating my cooking, my family thanks you too!
This man has single handedly done more work for my mental health than years of VA therapists. Thank you Jean.
🙏❤️
He is a treasure.
So nice to get away from all the negativity and insanity.
I lovet your videos.You explain very simple and you very funny.Thank you so much.Godbless you
Mmm... can't wait to try this! I was a cook in a little family owned cafe in the boondocks where we made prime rib every Friday. The au jus was made by adding a packet of onion soup mix and water to the drippings... It was awful, but the locals never complained since we were the only place to get prime rib for 100 miles lol! Wish i could go back in time and serve them this!
That's so sweet of you to want to do your past customers right. The world needs more who care.
come back, anytime! But , no more free moonshine, U son of a gun!
Love this guy he makes me laugh great cook,🎉
I wont make a bowl of cornflakes without checking how the chef does it.
A brilliant man, that makes me look like im as brilliant as he is, and does it with class and style.
Tre bon chef
NO HARD WORK !! THANK YOU JEAN PIERRE
Thanks for sharing all your knowledge of 50 plus years it is all very much appreciated and put to good use ! Merry Christmas to you and yours ! See you in '23 Tim
I remember we used to let the beef stock go for 2 days at The Left Bank!! That extra au jus that you make, you could easily turn that into French onion soup! That’s another one you should share JP! Well done!
Thank you Joe! Merry Christmas and Happy New Year!!!😀
Chef Jean Pierre makes everything so easy - Im going to make buckets of this!
PERFECT OLD SHOE LOVE IT !!!!!!!
Thank you. Enjoying this from South Africa
Ok you got my attention on this recipe. I'm a big prime rib fan. Thanks a bunch.
I love your humor and cooking lessons. I watch some tv series, and your videos beat them all. You and your family have a safe Holidays
Thank you and Merry Christmas and Happy holidays for you as well !😀
My father was a Chef and watching Jean Pierre reminds me of him.
I was watching and wondering where's the butter? And there you go, can't be a French cook without butter.
I love cooking with butter or olive oil.
We are making fruit salad today. I am adding just a little bit of butter. You certainly don't need to add butter to the fruit salad, but it helps...
I am so enamored with your video's. Absolutely love your cooking techniques which feel like insider chef secrets. I'm binge watching your shows and THANKS so much for being on here for all of us to enjoy. I can't wait to make this recipe and especially your beef stock (just need to make some room in my freezer first). What I LOVE best is how unpretentious and natural you are. TV cooking shows has absolutely nothing on you!
Thank you for the kind words! It is people like you that make it all worthwhile. I wish you a very merry Christmas and a happy new year🙏😊
Merci Chef. Votre joie de vivre, sens de l’humour et expertise sont infectieux! I did the stock with store bought and the result was surprising and amazing! Can’t wait to try this.
This guy is just amazing! he is funny, talented and the best teacher out there! never tire of watching him and enjoying every thing he makes! totally love him!
My go to chef!
Thank you again! We are blessed with 3 videos this week!
Glad you like them! 😀
@@ChefJeanPierre Of course, maestro!
You made my life so much easier with the stock video and with this one. Thanks
Chef JP with the classic beer commercial reference! One more reason why I love this channel.
Bellissimo... wonderful, yes I add butter to mine, but I also a little Lea& Perrins Worchestershire sauce... My husband loved it like that 😁
Mon pote............. C'est, bien sûr, sur le point........ Complètement sur le point ! Le beurre EST une condition requise.
La sauce est tout. Merci comme d'habitude......... Il y a des moments où j'ajoute du romarin......, doucement....Oh ..... je tu souhaite un joyeux Noël à toi et à votre famille.........
This looks good enough to drink out of a coffee mug or slap a little on as cologne! YUM! Thank you! and Merry Christmas Chef!
Oh yeah butter is good, it makes it taste so rich and thickens it up as well
Merry Christmas Chef, this was wonderful with my prime rib, thank you!🎄
Okay Chef, I made this along with the prime rib recipe you posted. Not only it did come out amazing, but my husband and I agreed that it was the best we've ever had! The Au Jus was perfect! And I think that instead of sugar plums, my hubby went to sleep with visions of prime rib leftovers in his head...he murmured "that prime rib though" as he drifted off to slumber.
This is going to be a holiday favorite for us, and a new tradition. Thank you Chef Jean-Pierre! Xoxo
Great comment! Thank you! 😊🙏
Hands down thee best chef 👨🍳 on UA-cam thank you for sharing your knowledge and love of food with us !
You are great! Enjoying every minute
Thank you Chef, I cant wait to try it, I know it will be fantastic, everything I have made so far comes out remarkable, we love your teaching videos keep them coming, God Bless
also i dont bother to look up other recipes because i used to do that and there is no need...everything perfect every time
So amazing!!!
I totally agree with the butter at the end!
Now I need to learn your beef stock! I make my own but I love new things! Wonderful days!
This au jus recipe takes the rule "must start wit da onyo" to a whole new level, Chef JP!