Roasted Bone Prime Rib Gravy

Method

1. 01

   Preheat oven to 450°F. Place chopped onion (with skins), celery, and carrots onto a buttered baking pan. Arrange the beef rib bones over the vegetables. Roast for 1 hour until the bones are deeply browned and the onions have charred.

   

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2. 02

   Transfer the roasted meat and vegetables to a large saucepan using tongs, leaving the rendered fat behind in the pan. Pour the rendered fat into a small bowl and refrigerate for later use.

   

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3. 03

   Add beef bone broth and cold water to the saucepan. Bring to a boil, then reduce heat to low. Simmer gently for at least 4 hours, skimming any fat that rises to the surface and adding it to your reserved fat bowl. The meat should be falling off the bone and the vegetables should be flavorless.

   

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4. 04

   Strain the broth through a fine-mesh strainer into a clean container, pressing on the solids to extract all liquid. Let the fortified broth cool to room temperature or refrigerate if making ahead.

   

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5. 05

   Melt 2 tablespoons of butter in a saucepan over medium-high heat. Add sliced mushrooms and a pinch of salt; cook until beautifully browned. Stir in 2 tablespoons of the reserved beef fat followed by the all-purpose flour. Cook the roux, stirring constantly, for about 3 minutes to remove the raw flour taste.

   

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6. 06

   Whisk in the cooled beef broth all at once. Bring the mixture to a boil while whisking to prevent scorching. Once thickened, reduce heat to medium-low and simmer, stirring occasionally, until it reaches your desired consistency.

   

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7. 07

   Stir in the balsamic vinegar, salt, black pepper, and cayenne pepper. Taste and adjust seasonings before serving in a warm gravy boat.

   

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