“Oh ju” (fr. Au jus) is a culinary term that French means “with juice” and most often refers to roast beef with sauce made from stand out meat juice. Take a piece cut from the back of the carcass, it is considered one of the most tender and baked mostly always on the bone. Hold the cut with room temperature. Then grate the meat with spices, put on put the frypot with the wire rack and put it in the oven. When the meat is ready, boil the highlighted juices with red wine and thyme and serve вкусный соус к нарезанной говядине. 
Time: 2 час. 40 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of beef ribs from the central upper part (2.7-3.2 kg.)
- 8 garlic cloves, finely chopped
- 2 tbsp. red wine
- 4 tbsp. beef broth
- 1 tbsp. l chopped fresh thyme leaves
Recipes with similar ingredients: beef, red wine, garlic, тимьян
Recipe preparation:
- 30 minutes before frying, remove the meat from the refrigerator and leave at room temperature.
- Preheat the oven to 175 ° C.
- Make small cuts throughout the cut and fill each incision with a slice of garlic. Rub meat heavily with salt and coarsely ground pepper, put on a wire rack mounted on brazier.
- Bake for about 2 hours until medium-wide or until a thermometer inserted in the center of the meat will not show a temperature of 57 ° C. Transfer meat to a dish and cover with foil so that it does not has cooled down.
- Place the roasting pan on the 2 burners of the stove and turn on a strong fire. Add wine to the roasting pan with melted fat and cook on a strong fire, until the liquid is partially evaporated, scraping with wood with a spoon from the bottom of the roasting pan adhered pieces. Add the broth and cook, until it evaporates halfway. Stir in thyme, salt and pepper to taste.
- Cut the ribs with the meat down, and serve “oh ju” with Yorkshire pudding.
