rib roast gravy recipe

Written ByJenny Smyth Posted on
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The Best rib roast gravy recipe

I’m so excited to share with you my family’s favorite rib roast gravy recipe. This dish has been a staple in our household for years, and I’m convinced it’s the perfect comfort food for any occasion. The tender, fall-apart texture of the rib roast paired with the rich, savory flavor of the gravy is a match made in heaven. My kids love helping me in the kitchen, and this recipe is always a hit with them.

It’s easy to see why this dish has been passed down through generations in our family – it’s a true classic. I remember my grandmother making it for family gatherings and holidays, and now I continue the tradition with my own family. The best part? It’s ridiculously easy to make and requires minimal effort, making it perfect for busy weeknights or special occasions alike.

I’ve tweaked the original recipe to suit our tastes, but the core ingredients and technique remain the same. The result is a mouthwatering, satisfying meal that’s sure to become a staple in your household too. The key to this recipe lies in the slow cooking process that allows the meat to tenderize and absorb all the flavors of the gravy. I use a combination of beef broth, red wine, and herbs to create a deep, rich flavor profile that complements the natural taste of the meat perfectly.

My secret ingredient? A dash of Worcestershire sauce adds an unmistakable depth of flavor that elevates this dish from good to great. One of my favorite things about this recipe is how versatile it is. Serve it over mashed potatoes, egg noodles, or even as a standalone main course – it’s up to you!

And don’t even get me started on leftovers – this dish only gets better with time, making it perfect for meal prep or special occasions. As we dive into this recipe together, I want you to know that I’m not just sharing a recipe – I’m sharing a piece of our family history. So grab your apron, fire up your oven, and let’s get cooking!

Rib Roast Gravy

Rib Roast Gravy

4.7 from 1572 votes

A rich, savory gravy made from the drippings of a rib roast, thickened with flour and enhanced with beef broth and aromatics. This classic sauce is perfect for pouring over sliced roast beef, mashed potatoes, or Yorkshire pudding.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Gravy

1/4 cup rib roast drippings (fat and juices)
1/4 cup all-purpose flour
2 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1After removing the rib roast from the roasting pan, pour the drippings through a fine-mesh strainer into a heatproof measuring cup.
2Let the drippings settle for 2 minutes, then skim off the fat, reserving 1/4 cup of the fat and all the juices.
3Place the roasting pan or a large skillet over medium-high heat.
4Add the reserved 1/4 cup of fat and sprinkle in the flour, whisking constantly for 2 minutes until the mixture turns a deep golden brown and smells nutty.
5Slowly pour in the beef broth and red wine (if using) while whisking vigorously to prevent lumps.
6Add the Worcestershire sauce and dried thyme, then bring the gravy to a gentle boil over medium-high heat, whisking often.
7Reduce the heat to medium-low and let the gravy simmer for 5 to 7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
8Season with salt and pepper to taste, then serve immediately.

🔧Equipment

Large skillet or roasting pan
Whisk
Measuring cups and spoons
Fine-mesh strainer (optional)

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 400mg🌾Total Carbs: 7g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 3g

📝Notes

For a smoother gravy, strain through a fine-mesh sieve before serving. If the gravy is too thick, whisk in additional beef broth 1 tablespoon at a time until desired consistency is reached.

Watch Video Of How Rib Roast Gravy Works

This rib roast gravy recipe is truly a classic – simple yet elegant enough for any occasion. One thing I’ve learned over years of serving this dish is that leftovers only get better with time; if you’re planning ahead or looking for meal prep ideas, consider making double batches so you can enjoy leftovers throughout the week.

For storage and reheating ideas – simply transfer your cooled leftover rib roast and gravy into an air-tight container or zip-top baggies. Store them in your fridge at room temperature within 2 hours after cooking then refrigerate immediately.

If freezing leftover ribs then thaw them overnight in refrigerator when needed simply reheat them using your choice method such as oven toaster pan skillet microwave.

❓ Frequently Asked Questions About Rib Roast Gravy

Q: What type of rib roast should I use for this recipe?

A: For this recipe, you’ll want to use a bone-in rib roast with plenty of marbling – that means fat flecks throughout the meat. This will help keep the roast moist and flavorful during cooking.

Q: Can I make this recipe without red wine?

A: While red wine adds depth and richness to the gravy, you can substitute it with beef broth or even chicken broth if you prefer.

Q: How do I ensure my rib roast stays tender?

A: To prevent overcooking and ensure your rib roast stays tender, use a meat thermometer to check for doneness. You’re aiming for an internal temperature of 135°F (57°C) for medium-rare or 150°F (66°C) for medium.

Q: Can I make this recipe ahead of time?

A: While it’s best served fresh, you can prepare the gravy base ahead of time and store it in an airtight container in the fridge for up to three days or freeze it for up to two months.

Q: Do I need any special equipment for this recipe?

A: A large Dutch oven or heavy pot with a lid is ideal for slow-cooking this rib roast – but if you don’t have one, you can use any large pot or Dutch oven that fits your stovetop.

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