No standing rib roast is complete without a gravy boat of hot, luscious gravy on the side, and our latest gravy recipe is one of our favorite ones ever because it is so delicious and easy to make. While this might look like an ordinary pan gravy, we added a touch of sherry vinegar, which adds a hint of tanginess and gives the gravy a more complex flavor. When making gravy, be sure to stir constantly when you add the flour to the hot drippings and onions to prevent lumps from forming. Our recipe calls for all-purpose flour, but if you have it, you can also use Wondra Flour for an even lighter and smoother gravy. After the flour has been incorporated into the drippings and onions, gradually add stock and continue to whisk for the smoothest texture. This gravy is designed to pair with our Peppercorn Crusted Standing Rib Roast (and is made with drippings from the roast) and buttery Cornmeal Popovers, but it would be equally delicious served with roasted chicken, pot roast, or over mashed potatoes.
Yields: Serves 8 to 10 (serving size: 1/2 cup)
Active time: 15 minutes
Total time: 15 minutes
Ingredients
1/2 cup drippings from Peppercorn-Crusted Standing Rib Roast
1/2 cup chopped yellow onion (from 1 onion)
1/2 cup all-purpose flour
4 to 5 cups beef broth
1 1/2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
Heat pan drippings in a medium saucepan over medium. Add onions, and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle flour over onions, stirring constantly; cook, stirring constantly, until flour is golden brown, about 2 minutes.
Gradually whisk in 4 cups of the broth. Cook, stirring often, just until mixture comes to a boil and is smooth and thick, about 5 minutes. If mixture is too thick, add up to 1 cup broth, 1/4 cup at a time, until mixture reaches desired consistency. Stir in sherry vinegar, salt, and pepper. Serve with roast and vegetables.
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