Try this luscious dark gravy for prime rib roast made with red wine and beef stock. This recipe is very easy, doesn’t require complicated ingredients and tastes delicious.
Is it the cold weather that makes us crave warm, comforting dishes made with red wine?
Cooking with Red Wine
Whenever we have had frosty weather and family gatherings lately we have been preparing rich and flavourful dinners like Coq au Vin, Braised Beef Shanks in Red Wine, Pasta with Bolognese Sauce and delicious Lamb Roasts (to be posted soon!).
Gravy for Prime Rib Roast
For our Christmas dinner this year, we made a delicious Prime Rib roast with Yorkshire Pudding. I marched around with head held high as the 8.5 pound 3 rib roast was spectacular, if I don’t say so myself – but shockingly, the scene stealer was the deep rich dark brown gravy…. Now we’ve been making gravy forever, with beef stock, a roux and drippings – and I have to say – we have it down pat. But this Christmas we shook things up with a splash of red wine.
We are not particular about what type of red wine to use – but ensure that it’s dry and one that you would enjoy drinking. This time around we used an Australian Cabernet Sauvignon – and yes – there was some left over for sipping!
How to Make Red Wine Gravy
After we had roasted our prime rib, we poured all of the fat and vegetables out of the pan. (We used the fat for our Yorkshire pudding). We took the stainless steel roasting pan, and placed it over two burners of our stove top.
We added in two cups of beef stock, one cup of red wine, and simmered the liquid over medium heat on both burners – scraping the drippings from the bottom of the pan with a wooden spoon. (There was some disagreement as to whether to use a wooden spoon or whisk – but we found the wooden spoon was most successful). After we had de-glazed the black bits from the pan, we poured the mixture into a sauce pan, added two bay leaves – and let the mixture simmer on low for about 15 minutes.
Tip: Make sure not to waste any of the juices that settle below the roast when preparing to carve – just pour into the gravy mixture.
Thickening the Gravy
The mixture will gradually become smoother and thicken slightly. To increase the thickness – add some (1/3 cup or so) of the liquid to a separate bowl – and whisk together with 1 tablespoon of softened butter 2 tablespoons of flour.
Our preferred thickness for this gravy is what could be described as a little “syrupy”. That is – thicker than an au jus – but still thin enough to pour easily over your meat and the “fixings”. Whisk the roux back into the gravy – just a little bit at a time – keeping in mind that the gravy will thicken a tad more if left to stand!
You may choose to season your gravy to taste with salt and pepper. We didn’t need to as we use a lot of salt and pepper to coat our roast.
Remove the bay leaves and get ready to be “wowed”.
Our red wine gravy was rich in flavour, and a gorgeous burgundy in colour. Who would have thought that something so simple to make could be so mouthwateringly opulent?
Cheers and stay warm!
Below is a printable recipe card from RecipesGenerator. Please give it a try!
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