Prime rib gravy turns the browned bits and flavorful drippings left in the roasting pan into a smooth, savory sauce for beef. This method uses a measured amount of drippings, broth, and a simple flour roux, so the gravy is rich without becoming greasy or overly salty.
Ingredients
- 2 tablespoons unsalted butter, plus enough beef drippings to make 4 tablespoons total fat
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef broth, preferably warm
- 1/2 cup dry red wine, or additional beef broth
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme (optional)
Instructions
- Collect and measure the drippings. Once the roast is out of the oven, transfer it to a carving board and let it rest. Pour the drippings from the roasting pan into a heatproof measuring cup. Let them stand briefly so the fat rises, then spoon off the fat. Measure 4 tablespoons of fat; add butter as needed to reach that amount. Keep the flavorful juices beneath the fat. If the drippings are burnt or unusually salty, do not use them; start with butter instead.
- Deglaze the pan. If the roasting pan is suitable for the stovetop, set it over medium heat. Add the wine and scrape up the browned bits with a wooden spoon. Simmer for 2 to 3 minutes, until reduced by about half. If the pan is not stovetop-safe, pour the wine into a saucepan, scrape the pan separately with a little broth, and add that liquid to the saucepan. Skip wine by using broth.
- Make the roux. In a medium saucepan, melt the measured fat over medium heat. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly. The mixture should look smooth and smell lightly toasted, but should not turn dark brown or burn. This cooking step helps prevent a raw flour taste.
- Add the liquids gradually. Slowly whisk in the warm broth, a little at a time, making sure each addition is smooth before adding more. Whisk in the deglazed wine and the reserved meat juices. Bring the gravy to a gentle simmer; avoid a hard boil, which can make it splatter and may cause the sauce to reduce too quickly.
- Simmer and season. Cook for 5 to 8 minutes, whisking often, until the gravy lightly coats the back of a spoon. Stir in the Worcestershire sauce, pepper, and thyme if using. Taste before adding salt because drippings and broth vary in saltiness. If you prefer a very smooth gravy, pour it through a fine-mesh strainer.
- Adjust and serve. If it is too thick, whisk in warm broth a tablespoon at a time. If it is too thin, simmer gently for a few more minutes. Serve hot alongside sliced prime rib.
Tips
- Measure fat rather than guessing. Too much fat can leave a slick on the surface, while too little may make the roux pasty. Use 4 tablespoons of combined drippings fat and butter for this recipe.
- Use low-sodium broth. Pan juices concentrate as gravy cooks, so low-sodium broth gives you more control. Season only after the gravy has simmered and you have tasted it.
- Prevent lumps. Warm broth and gradual additions make whisking easier. If lumps do form, whisk vigorously or blend briefly with an immersion blender, taking care around hot liquid.
- Keep the roast’s resting juices. Add the juices that collect on the carving board to the gravy, but taste again afterward; they can add salt and richness.
Serving Suggestions
Serve the gravy in a warm jug or small bowl so everyone can spoon it over prime rib without soaking the whole roast. It pairs well with mashed or roasted potatoes, Yorkshire pudding, roasted carrots, green beans, and dinner rolls. For a neat presentation, slice the beef across the grain and pass the gravy separately; this lets guests choose how much sauce they want and helps keep any crisp outer crust from becoming soggy.
Variations
For a wine-free version, replace the red wine with the same amount of beef broth and deglaze with broth. For deeper flavor, add 1 teaspoon of tomato paste to the fat before whisking in the flour and cook it for about 30 seconds. To make a mushroom variation, sauté 1 cup of finely sliced mushrooms in a little butter until browned, then stir them into the finished gravy. For a gluten-free option, use a gluten-free all-purpose flour blend in the roux, following its package guidance; alternatively, thicken the hot broth with a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water, added gradually and simmered until clear and thickened. A cornstarch-thickened gravy will have a glossier, less roux-like texture.
Storage and Reheating
Refrigerate leftover gravy in a covered, shallow container within 2 hours of cooking, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Use it within 3 to 4 days. Reheat only the amount needed in a saucepan over medium-low heat, stirring frequently until steaming hot throughout; add a splash of broth or water if it has thickened. For food safety, reheat leftovers to 165°F (74°C). Avoid leaving gravy at room temperature for more than 2 hours in total. Gravy can be frozen in an airtight container for up to 3 months; thaw it in the refrigerator and whisk well while reheating. Its texture may separate slightly after freezing, but steady whisking usually brings it back together.
Frequently Asked Questions
Can I make prime rib gravy without drippings?
Yes. Use 4 tablespoons butter for the roux and 3 cups low-sodium beef broth. For a more roasted flavor, add a little Worcestershire sauce and a pinch of thyme. The gravy will still be savory, though it will not have the same concentrated flavor as one made with pan drippings.
What if I have less than 4 tablespoons of fat?
Measure what you have and make up the difference with butter. For example, if you have 1 tablespoon of usable drippings fat, add 3 tablespoons butter. Do not count the watery meat juices as fat; reserve those separately to stir into the gravy.
How can I fix gravy that is too salty?
Stir in unsalted broth or water a little at a time until the flavor is balanced, then simmer briefly to restore the texture. You can thicken it with a small amount of flour-and-water slurry if dilution makes it too thin. Avoid adding more Worcestershire sauce or salted broth.
How do I thicken gravy that is too thin?
First simmer it gently for a few minutes to reduce. If it still needs thickening, whisk 1 tablespoon flour with 2 tablespoons cold water until smooth, then whisk a little into the simmering gravy and cook for 2 to 3 minutes before judging the consistency. Add more only if needed; flour must cook through.
Can I make the gravy ahead?
Yes. Prepare it up to 3 days ahead, cool it promptly, and refrigerate it covered. Reheat it gently with a little broth to loosen it, then taste and adjust the seasoning. If you are making it before the roast is cooked, use broth and butter, then add any fresh, strained roast juices when reheating.
Why did my gravy turn lumpy?
Lumps usually form when liquid is added too quickly to the roux or the roux is not whisked thoroughly. Whisk in warm broth gradually next time. For the current batch, strain it or use an immersion blender, then return it to a gentle simmer and check the thickness.