Classic Pan Gravy for Prime Rib Roast

  • Prep Time 10 min
  • Total Time 50 min
  • Makes: 3 cups (750 mL)


  • 3 tbsp unsalted butter 45 mL
  • 1 onion, thinly sliced
  • 3 cloves garlic, sliced
  • 2 tbsp tomato paste 30 mL
  • 1 pkg reduced sodium beef broth 900 mL
  • 4 tsp all-purpose flour 20 mL
  • pan drippings from Sterling Silver® Prime Rib Roast (approx. 1/4 cup/60 mL)


  • Step 1

    Melt butter in large skillet over medium heat. Cook onion and garlic 10 min. until soft and tender. Stir in tomato paste. Cook 2 to 3 min. Stir in beef broth; bring to a boil. Reduce heat to medium; simmer until liquid is reduced by about one-third.

  • Step 2

    Whisk together flour and 3 tbsp (45 mL) water until smooth. Whisk flour slurry into broth mixture; bring back to a boil. Reduce heat to medium; simmer about 6 min. until thickened.

  • Step 3

    Meanwhile, skim fat from pan drippings, discarding fat. (Note: If pan drippings are stuck to roasting pan, add 1/4 cup (60 mL) hot water and scrape with wooden spoon to release.) Strain drippings and add to gravy. Bring back to a simmer; check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Serve with roast.


If pan drippings are not available, this gravy is also delicious made without them.

During simmering, add a splash of red wine, beer, port, sherry or brandy for added flavour.

Nutrition Facts

  • Nutrition Description Per serving (2 tbsp/30 mL):
  • Calories 15
  • Fat 1 g
  • Saturated Fat 0.5 g
  • Carbs 1 g
  • Sugar 0
  • Protein 0.3 g
  • Cholesterol 0
  • Fibre 0
  • Sodium 70 mg