Collect the drippings: After roasting beef, tilt the pan and spoon off 2 tablespoons of the fat. Reserve another 2 tablespoons of the flavorful juices. If you’re not using drippings, use butter for the fat and Worcestershire for some of that roasty flavor.

Sauté the aromatics: In a medium saucepan over medium heat, add the fat. Stir in the shallot and cook 2–3 minutes until soft. Add the garlic and cook 30 seconds, just until fragrant.

Build the base: Stir in the tomato paste and cook 30–60 seconds to caramelize slightly. This step adds color and depth without making the jus thick.

Deglaze with wine: Pour in the red wine, scraping the pan to pull up any browned bits. Let it simmer for 2–3 minutes until the alcohol cooks off and the liquid reduces by about half.

Add stock and herbs: Stir in the beef stock, thyme, bay leaf, soy sauce, and the 2 tablespoons of pan juices (if using). Bring to a gentle simmer.

Simmer and reduce: Keep it at a light simmer for 8–10 minutes, uncovered, until the flavors concentrate and the jus tastes rich. It should still be thin and pourable.

Strain for smoothness: Remove the bay leaf. Strain the jus through a fine-mesh sieve into a clean bowl or saucepan, pressing on solids to extract flavor.

Adjust seasoning: Taste and add black pepper and salt as needed. If it needs more brightness, add a splash of red wine vinegar. If it needs more body, simmer 2–3 minutes more.

Serve warm: Pour into a small pitcher or ramekin. Serve alongside sliced roast beef, French dip sandwiches, or prime rib.