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**TheMeatGuyJapan** · December 21, 2015, 04:07 AM

I start out by roasting whole wheat flour in a large frying pan. Just sprinkle the flour into the dry pan with a medium flame and stir it about until it toasts up golden brown, then I add an equal amount of butter until I've got a nice roux. Add in the drippings, any scrapings, and any of the fat from the cap that has fallen off. Season with fresh ground pepper and a dash of soy sauce. For extra liquid I like some dark beer, water is fine but adding water doesn't feel like I'm cooking, whereas adding beer makes it feel like I'm some sorta chef. Simmer on low until you can draw a trail through it with a spoon, but not so long that it stands up on its own. Finish with salt until you can taste the salt, it will be balanced once it's on the beef.

If you really want to punch of the flavor, crack some whole peppercorns and heat them in the butter before mixing the butter and flour.

**Dr ROK** · December 21, 2015, 08:11 PM

I don't typically make a gravy for Prime Rib, but opt for an au jus. Beef broth with a little cabernet and the pan drippings from the smoked prime rib makes a decent dip for the prime rib with very little effort.

If you want to make one from scratch, here's a good resource - http://www.seriouseats.com/recipes/2...us-recipe.html

**Ernest** · December 22, 2015, 11:26 AM

Saute some shallots and sliced garlic in ghee or butter
pinch of salt and chipotle pepper
add flour to make a roux
add cold beef stock and some red wine. (drippings if you have any)
bring to a boil until preferred thickness. Reduce heat and simmer.
Strain and taste for seasoning, finish with a dab of butter.

TIPS:
use kitchen Bouquet if you like dark colored gravy. I know I do.
Kick up the gravy game with sauteed mushrooms. Add the after straining.
Get a Fresh thyme stock in there.

**Ernest** · December 22, 2015, 11:51 AM

Ya might want to be careful if you smoke your prime rib and want to use the drippings. They might come out way too smokey.

**Brewmaster** · December 24, 2015, 03:20 PM

Here is a recipe I have used for all kinds of gravy, substitute meat bones for turkey bones. Gravy
New York Times published about 2011. Easy but slow. Make at least 1 day in advance. In really clean glass Canning jars, this gravy can be chilled and stored for up to a week.

Roast at 350 in an open shallow pan with a rim, in any order: chicken or turkey legs, wings, necks. Also sliced onion, carrot and celery, salt pepper, bit of sage, a few tb of olive oil on top.
Brown slowly over 1-2 hours until the meats are a deep golden brown. Add water to the pan a few times so that the juices stay moist as they brown - don't let the juices (or anything) burn.

When the color of the whole roasted meat/vegetables is the same medium or dark shade of brown that you wish your future gravy to be, transfer all roasted items-- scraping juices too -- into a large stock pot. Add water just to cover.

Place on lowest simmer, cover on at first, until meat falls off the bone 1-2 hours. Uncover and continue to simmer another hour until the stock has reduced in volume to the approximate volume of gravy you desire.

Strain out vegetables and meat for another use. Chill stock, skim fat. Reheat. and check for salt and flavor. May need to reduce amount further, but reduce gently, not boiling.

The gravy should be a good robust brown color, but maybe not as thick as you might like. Some bone stocks give good thickness by themselves, other bone stocks need thickening added.
Thicken: Make roux from butter + corn starch/flour 50/50. Add to gravy slowly and thicken as needed.