Prime Rib Gravy – Deep, Beefy, Velvety Sauce from Pan Drippings
Prime Rib Gravy is made from roast drippings.Rich, deep, and full of beef flavor.Thickened with a simple roux.Enhanced with herbs and seasoning.Perfect for holiday meals and special dinners.Smooth, savory, and restaurant-quality.
Ingredients
- 2 cups pan drippings from prime rib (with fat separated)
- 2 tablespoons beef fat or butter
- 2 tablespoons all-purpose flour
- 1–2 cups beef broth (as needed)
- 1 teaspoon fresh thyme (optional)
- 1 teaspoon Worcestershire sauce (optional)
- Salt and black pepper to taste
Instructions
- Pour the pan drippings into a bowl and let the fat rise to the top.
- Skim off about 2 tablespoons of fat and set aside.
- In a saucepan, heat the reserved fat over medium heat.
- Add flour and whisk to form a roux; cook for 2–3 minutes until lightly browned.
- Gradually add the defatted drippings while whisking.
- Add beef broth as needed to reach desired consistency.
- Stir in thyme and Worcestershire sauce if using.
- Simmer for 5–7 minutes until thick and smooth.
- Season with salt and pepper, then strain if desired for a silky finish.
Notes
- Use drippings for the most authentic flavor.
- Skimming excess fat prevents greasy gravy.
- Adjust thickness with broth.
- Fresh herbs enhance aroma.
- Straining gives a smoother texture.
- Avoid high heat to prevent burning.
- Taste before adding salt.
- Serve immediately for best quality.