Recipe By Chef John
Published Dec 16th
Prime Rib Gravy
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.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  2. 2 Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
  3. 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. 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. 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. 6 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar. Taste again, adjust, and serve.

Nutrition Facts

  • 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


  1. Well worth the time and effort , the gravy turned out fantastic and was a perfect compliment to a slice of prime rib
  2. Made this a day ahead for rib roast. Great flavor. Very solid recipe.
  3. Chef John, I made the roast and the gravy for Christmas and it was fantastic! The gravy tastes like the prime rib as well, just like you said! Everyone loved it!