Classic Pan Gravy for Prime Rib Roast
Prep Time
Makes
Cooking Mode
3 tbsp unsalted butter
1 onion, thinly sliced
3 cloves garlic, sliced
2 tbsp tomato paste
1 pkg reduced sodium beef broth
4 tsp all-purpose flour
pan drippings from Sterling Silver® Prime Rib Roast (approx. 1/4 cup/60 mL)
3 tbsp unsalted butter
1 onion, thinly sliced
3 cloves garlic, sliced
2 tbsp tomato paste
1 pkg reduced sodium beef broth
4 tsp all-purpose flour
pan drippings from Sterling Silver® Prime Rib Roast (approx. 1/4 cup/60 mL)
Directions
1Melt 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.
2Whisk 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.
3Meanwhile, 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.
Tips
1
If pan drippings are not available, this gravy is also delicious made without them.
2
During simmering, add a splash of red wine, beer, port, sherry or brandy for added flavour.
Disclaimer
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Personal Note
Personal Note
