Prime Rib Gravy

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

Prep Time:
25 mins
Cook Time:
5 hrs 10 mins
Total Time:
5 hrs 35 mins
Servings:
4
Yield:
2 1/2 cups

Prime Rib Gravy – Wonderful With or Without

The original idea for this video was to show a technique for making rich, beefy gravy using the bones from this famous holiday roast to serve alongside, but then I remembered not everyone has a corporate expense account, which is when it became a sauce that could be served instead of prime rib. Plan A is still to do both, but if you can't, this gravy was so beautiful and satisfying it's almost not fair to call it a Plan B.

You can use more bones for an even meatier gravy, but part of this effort was to see how much flavor we could extract from just two rib bones. The answer was, a lot. For best results, you need to use a very nice beef bone broth (as in one made with real, actual bones, and not some artificially flavored, MSG-laced Frankenfood), and since we're going to be reducing it down a bit, we'll also want to find something that's relatively low-sodium.

The method is simple, but you'll want to take your time with both the roasting of the bones step, and the low, slow simmering step. Like I said, the meat should be tasteless when it's strained out. If you are lucky enough to have the rib roast as well, you can deglaze the pan, and add those juices to the gravy as well. Just be careful, as they can be salty, so wait until they're in before adjusting the final seasoning. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients

Beef stock:

  • 1 teaspoon butter for greasing pan

  • ½ onion, unpeeled, sliced

  • ½ cup roughly chopped carrots

  • ½ cup roughly chopped celery

  • 2 beef rib bones

  • 4 cups beef bone broth or high quality, low-sodium beef broth

  • 2 cups water

Gravy:

  • 2 tablespoons unsalted butter

  • 1 cup sliced brown mushroom (Optional)

  • 2 tablespoons reserved beef fat

  • cup all-purpose flour

  • 3 ½ cups reserved beef stock

  • 1 teaspoon kosher salt, or to taste

  • Freshly ground black pepper to taste

  • Cayenne to taste

  • 1 teaspoon balsamic vinegar

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.

  2. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.

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

  4. 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. Strain broth and let cool to room temp.

  5. 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. 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

  6. Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar. Taste again, adjust, and serve.

    gravy in gravy boat
    Chef John

Nutrition Facts (per serving)

730 Calories
60g Fat
14g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 730
% Daily Value *
Total Fat 60g 77%
Saturated Fat 27g 137%
Cholesterol 134mg 45%
Sodium 1435mg 62%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 31g
Potassium 698mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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