IMO, no matter if you use a bullion or a packaged mix, red wine is a key element for good au jus. Also, homemade au jus is just as easy to prepare:
Beef Au Jus (no drippings used)
2 c beef broth
1/4 cup red wine
1/4 cup chopped red onion
1 tel dill
2 tel butter
1 tsp Worcestershire sauce
1/4 tsp koshe salt
Pepper to taste
Sauté onions until soft, add red wine to deglaze the pan. Lower heat and add butter, wisk until melted. Whisk in beef broth, Worcestershire and kosher salt,
Bring to a boil on high and reduce 5 minutes. STRAIN and serve immediately.
Also, in my opinion, prime rib sliced thin is the only beef to use.
If you actually cook a prime rib, you can add 4 tbl of the drippings with a bit of flour, red wine, beef broth and Worcestershire, simmer until slightly thick.
Heck I might just have to make a 🍷Cocktail out of that !!!🤪
We have a local Farm as they call it in NC (Ranch in My mind from living in Texas 35+ years) that raise cattle with no weird stuff added and they’re also Certified Veterinarians for their own livestock that every week butchers/packages/sells beef and it’s not much more than grocery store $$$. If they would just Dry Age it that would be awesome but they don’t.