I’m so excited to share my prime rib roast beef gravy recipe with you. This dish has been a staple in our household for years, and for good reason – it’s absolutely delicious!
The rich flavor of the prime rib paired with the savory gravy is a match made in heaven. I’ve tried many different recipes over the years, but this one remains my favorite.
It’s perfect for special occasions like holidays or family gatherings, but it’s also a great option for a weeknight dinner. My kids love it when I serve it with roasted vegetables and mashed potatoes, and it’s a great way to get them to eat their veggies.
One of the best things about this recipe is that it’s relatively easy to make, even for a busy weeknight dinner. The key is to use high-quality ingredients and to cook the prime rib to perfection.
I’ve found that using a meat thermometer is essential for ensuring that the prime rib is cooked to the right temperature. Once you’ve got the prime rib cooked to perfection, you can easily make the gravy by deglazing the pan with some red wine and then adding in some beef broth and flour.
It’s really that simple! The result is a delicious, comforting meal that’s sure to become a favorite in your household too.
Prime Rib Roast Beef Gravy
4.6 from 1682 votes
A rich and savory gravy made from the drippings of a prime rib roast, thickened with a classic roux and enhanced with beef broth and red wine. This gravy is the perfect accompaniment to your roast beef dinner, adding depth and flavor to every bite.
1After removing the prime rib roast from the roasting pan, pour the pan drippings through a fine-mesh strainer into a heatproof measuring cup.
2Let the drippings sit for a minute to allow the fat to rise to the top, then skim off 1/4 cup of the clear fat and set it aside.
3Discard the remaining fat or reserve for another use.
4Place the roasting pan over two burners on medium-high heat.
5Add the reserved 1/4 cup of fat drippings and the flour, then whisk constantly to form a smooth paste, scraping up any browned bits from the bottom of the pan.
6Cook the roux for 2 to 3 minutes until it turns a light golden brown and smells nutty.
7Slowly pour in the beef broth and red wine while whisking vigorously to prevent lumps from forming.
8Add the Worcestershire sauce and dried thyme, then bring the mixture to a gentle boil over medium-high heat, whisking occasionally.
9Reduce the heat to medium-low and let the gravy simmer for 5 to 7 minutes until it thickens enough to coat the back of a spoon.
10Taste the gravy and season with salt and freshly ground black pepper as needed.
11If the gravy is too thick, whisk in a little more beef broth or water until it reaches your desired consistency.
12Serve the gravy hot over sliced prime rib roast.
For a smoother gravy, strain it through a fine-mesh sieve before serving. If you don’t have red wine, you can substitute an equal amount of additional beef broth.
Watch Video Of How Prime Rib Roast Beef Gravy Works
This prime rib roast beef gravy is always a good idea for any occasion, whether it is a holiday feast or a simple family dinner. It brings together the rich flavors of the roast and makes every bite more satisfying.
I love how it works perfectly for family gatherings, because everyone can drizzle as much as they want on their meat and potatoes. For storing leftovers, let the gravy cool completely and keep it in a sealed container in the fridge for up to three days.
To reheat, warm it on the stove over low heat, adding a little broth or water if needed. You can also freeze it for up to three months.
Serve it over sliced prime rib, mashed potatoes, or even Yorkshire puddings for a classic combination that never gets old.
❓ Frequently Asked Questions About Prime Rib Roast Beef Gravy
Q: What type of meat should I use for this recipe?
A: For this recipe, I recommend using a prime rib roast. You can use either a bone-in or boneless roast, depending on your preference. If you’re using a bone-in roast, make sure to remove the bones before cooking.
Q: How long should I cook the prime rib?
A: The cooking time will depend on the size of your roast and your desired level of doneness. A good rule of thumb is to cook the roast for 13-15 minutes per pound. Use a meat thermometer to ensure that the internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. In fact, I recommend making it ahead of time so that the flavors have time to meld together. Simply cook the prime rib and let it rest before slicing it thinly against the grain. Then, make the gravy by deglazing the pan with some red wine and then adding in some beef broth and flour. You can store both the prime rib and the gravy in separate containers in the refrigerator for up to 3 days or freeze them for up to 2 months.
Q: Is this recipe suitable for vegetarians or vegans?
A: No, this recipe is not suitable for vegetarians or vegans due to its reliance on beef broth and red wine.
Q: Can I substitute beef broth with chicken broth?
A: While chicken broth can be used as a substitute in an emergency situation, beef broth is recommended as it adds depth and richness to the dish.
Q: How do I store leftover prime rib and gravy?
A: Leftover prime rib can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Leftover gravy should be stored separately from leftover prime rib.
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