Published Dec 16th
Prep 25m Cook 310m Additional - Ready In 335m
Servings 4 Calories 730 kcal
A magnificent, beefy gravy with a rich flavor that can be served over prime rib, or even alone with some potatoes.
- 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
- 2 cups water
- 2 tablespoons unsalted butter
- 1 cup sliced brown mushroom
- 2 tablespoons reserved beef fat
- 0.33 cup all-purpose flour
- 3.5 cups reserved beef stock
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper to taste
- Cayenne to taste
- 1 teaspoon balsamic vinegar
- 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.
- Calories 730 kcal
- Carbohydrate 14 g
- Cholesterol 134 mg
- Fiber 1 g
- Protein 31 g
- Saturated Fat 27 g
- Sodium 1435 mg
- Fat 60 g