Prime Rib Gravy
Description
A magnificent, beefy gravy with a rich flavor that can be served over prime rib, or even alone with some potatoes.
Ingredients
•
1 teaspoon butter for greasing pan
•
1/2 onion, unpeeled, sliced
•
1/2 cup roughly chopped carrots
•
1/2 cup roughly chopped celery
•
2 beef rib bones
•
4 cups beef bone broth or high quality, low-sodium beef broth
•
2 cups water
•
2 tablespoons unsalted butter
•
1 cup sliced brown mushroom
•
2 tablespoons reserved beef fat
•
1/3 cup all-purpose flour
•
3 1/2 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
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.
2
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.
3
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.
4
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.
6
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
7
Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8
Serve and enjoy!