A magnificent, beefy gravy with a rich flavor that can be served over prime rib, or even alone with potatoes.
Ingredients
- butter for greasing pan: 1 tsp
- onion, unpeeled: 0.5 piece (sliced)
- carrots: 0.5 cup (roughly chopped)
- celery: 0.5 cup (roughly chopped)
- beef rib bones: 2 piece
- beef bone broth or high quality, low-sodium beef broth: 4 cups
- water: 2 cups
- unsalted butter: 2 Tbsp
- brown mushroom: 1 cup (sliced, optional)
- reserved beef fat: 2 Tbsp
- all-purpose flour: 0.33333 cup
- ½ cups reserved beef stock: 3 piece
- kosher salt: 1 tsp (to taste)
- black pepper: (to taste, freshly ground)
- cayenne: (to taste)
- balsamic vinegar: 1 tsp
Metric Conversion
Stages of cooking
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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. ALLRECIPES / NELLY CUANALO
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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. ALLRECIPES / NELLY CUANALO
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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. ALLRECIPES / NELLY CUANALO
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Strain broth and let cool to room temp. ALLRECIPES / NELLY CUANALO
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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. ALLRECIPES / NELLY CUANALO
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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 ALLRECIPES / NELLY CUANALO
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Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar. ALLRECIPES / NELLY CUANALO
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Serve and enjoy! ALLRECIPES / NELLY CUANALO
