There are sauces you forget as soon as the plate is cleared, and then there are sauces that linger in memory long after the meal. A good red wine jus firmly belongs in the latter category. It’s not flashy, nor does it demand hours of your time. Instead, it’s one of those quietly confident recipes that takes a simple steak and lifts it into something restaurant-worthy. Think of it as the ultimate steak companion: rich, bold, fragrant with herbs, and seriously delicious. But why does it work so well? 

Steak on its own is already indulgent, but the savoury depth of beef loves the acidity and fruitiness of wine. A red wine just amplifies what’s already on the plate. The red wine brings brightness, the beef stock adds body, rosemary or thyme lend earthiness, and a final knob of butter smooths it all into silk. Unlike a heavy gravy, this is glossy, flavour-packed, and spoon-coating without being cloying.

Now, here’s a guide to make a good red wine jus: 

The Basics: Ingredients You’ll Need

The good news? You probably have most of the essentials on hand:

• Garlic or shallots: the aromatic backbone.
• Red wine: choose a full-bodied bottle you’d happily drink. Cabernet Sauvignon, Shiraz, or Chianti are excellent.
• Beef stock: homemade if possible, though a good quality store-bought stock works too.
• Fresh rosemary or thyme: herbs that play well with both steak and wine.
• Butter to finish the sauce with richness.
• Cornstarch or flour: a little thickening agent, because this is sauce, not soup.

How to Make It

1. Sauté the aromatics. Heat oil or butter in a saucepan and cook garlic or shallots until golden.
2. Add the base. Stir in a little cornstarch, then whisk in red wine and beef stock slowly.
3. Simmer and reduce. Let it bubble gently for 10 minutes until it reduces by about a third. You want it glossy, not watery.
4. Finish with herbs and butter. Stir in fresh rosemary or thyme and a knob of butter until it melts into the sauce. Season with salt and black pepper.
5. Serve. Pour generously over your steak, lamb, or even roast chicken.

The result is a sauce that’s tangy, savoury, and indulgent without being heavy.

Some tips to note:

• Use a wine you’d drink. If you wouldn’t sip it, don’t cook with it.
• Give it time. Reducing is what develops depth, so don’t rush.
• Strain if you want elegance. For an ultra-smooth finish, pour through a fine sieve before serving.
• Make it ahead. This jus keeps in the fridge for three days and reheats beautifully.

Beyond the Home Kitchen

A good red wine jus is a reminder that steak deserves more than salt and pepper, it deserves a sauce that frames its flavour. Of course, if you’d rather skip the saucepan altogether, you can experience this level of pairing in style at Lawry’s The Prime Rib Jakarta. There, prime rib is served with the kind of accompaniments that make every bite feel complete, and the drinks menu is built to match, whether that’s a bold red wine echoing your jus or a carefully crafted cocktail.

Explore the Lawry’s menu, and book your seat for an evening where steak, sauces, and pairings come together in the best expression of fine dining Jakarta!