Please help/advise me to make perfect gravy tomorrow for my "prime 4 bone" prime rib. I plan to make the gravy this afternoon, and then put in a drip pan below my dry-brined and O'Learyrubbed boneless and mostly fat-less boneless rib roast. Here's the question:
Meathead's gravy instructions call for adding the pre-browned rib bones, beefy scraps, veggies, spices , mushrooms, O'Leary rub and 1 cup of red wine to an uncovered stockpot for a 3 hour simmer. I fear that without lots of water or stock, there won't be nearly enough liquid to make a liquid gravy properly.
As water is NOT mentioned in Meathead's recipe, can you advise me as to how much liquid should be added to the simmer? And of course, after the reduction and removal of fat, the gravy mixture will be heated and placed in a drip pan directly underneath the roast in my 225 degree WSM. Thanks for help and Merry Christmas to all Pit Masters and Pit members! Best, Richard
Meathead's gravy instructions call for adding the pre-browned rib bones, beefy scraps, veggies, spices , mushrooms, O'Leary rub and 1 cup of red wine to an uncovered stockpot for a 3 hour simmer. I fear that without lots of water or stock, there won't be nearly enough liquid to make a liquid gravy properly.
As water is NOT mentioned in Meathead's recipe, can you advise me as to how much liquid should be added to the simmer? And of course, after the reduction and removal of fat, the gravy mixture will be heated and placed in a drip pan directly underneath the roast in my 225 degree WSM. Thanks for help and Merry Christmas to all Pit Masters and Pit members! Best, Richard
Comment