Red Wine Au Jus

Choose a wine that you enjoy drinking to make the sauce.

Makes 21/2 cups

Total time: 30 minutes

Rib-Eye Roast pan and drippings cup each diced carrots, celery, and onions

Tbsp. minced garlic cups dry red wine (such as Cabernet Sauvignon) cups low-sodium beef broth sprig rosemary

Salt and black pepper to taste

Drain excess fat from Rolled Rib-Eye Roast drippings.

Place roasting pan and drippings over two burners over high heat. Add carrots, celery, and onions; sauté until vegetables browned, about 10 minutes. Add garlic; cook until fragrant, 1 minute.

Deglaze pan with wine, scraping up any brown bits. Add broth and rosemary sprig; simmer

10 minutes.

Strain Au Jus through a cheesecloth-lined fine-mesh-sieve; season with salt and pepper.

Per Tbsp: 37 cal; 2g total fat (0g sat); 0mg chol;

11mg sodium; 1g carb (0g fiber, 0g total sugars);

1g protein