Prime Rib Gravy

A magnificent, beefy gravy with a rich flavor that can be served over prime rib, or even alone with some potatoes.

• Preparation Time: 25 mins
• Cooking Time: 5 hr 10 mins
• Total Time: 5 hr 35 mins
• Calories: 730 Calories

Ingredients

• 2 cups water
• 2 tablespoons unsalted butter
• freshly ground black pepper to taste
• 1 teaspoon balsamic vinegar
• 1 teaspoon kosher salt, or to taste
• 0.33 cup all-purpose flour
• 1 teaspoon butter for greasing pan
• 0.5 onion, unpeeled, sliced
• 0.5 cup roughly chopped carrots
• 0.5 cup roughly chopped celery
• 2 beef rib bones
• 4 cups beef bone broth or high quality, low-sodium beef broth
• 1 cup sliced brown mushroom
• 2 tablespoons reserved beef fat
• 3.5 cups reserved beef stock
• Cayenne to taste

Recipe Instructions

Step 1

Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.

Step 2

Strain broth and let cool to room temp.

Step 3

Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.

Step 4

Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more

Step 5

Serve and enjoy!

Step 6

Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.

Step 7

Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.

Step 8

Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.