This easy, homemade beef gravy is chock full of delicious beef drippings, red wine, and seasonings.
If you’re planning to cook prime rib on a smoker or rotisserie, you need to make this simple beef gravy! While this recipe uses few ingredients, it more than makes up in flavor. Those fantastic prime rib juices add a full-bodied, umami flavor to the gravy. We love serving this luscious sauce over Yorkshire puddings, mashed potatoes, smoked brisket, and smoked chuck roast!
What is the best way to collect beef juices?
The best way is to fill your roasting or aluminum drip pan with 1 cup of low-sodium beef broth or water. As the meat cooks, the juices will fall into the solution. The additional liquid will prevent the natural juices from drying and turning bitter. Once you’ve collected the beef juices, we recommend placing them into a gravy separator. This will force all the oil to the top, which is then discarded after pouring out the beef juices.
Beef gravy ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2-2 1/4 cups low-sodium beef broth
- 1/2 cup beef drippings (the jus/ juice)
- 1/4 cup red wine
- Salt and black pepper to taste
How to make homemade beef gravy
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for approximately 30-45 seconds.
- Combine beef juices with broth and wine. Slowly pour liquid into the pan and whisk it together with the flour mixture.
- Let the gravy simmer until it has thickened. Taste and season with salt and pepper as needed.
- Carefully pour the beef gravy into a serving dish or gravy boat, and serve immediately.
Storing leftovers
- Store the gravy in an airtight container in the refrigerator for up to 4 days. Reheat in a pot on the stovetop for best results.
- If the gravy thickens after refrigeration, add a little beef broth or water to the pot to thin it out.
Homemade Beef Gravy
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2-2 1/4 cups low-sodium beef broth
- 1/2 cup beef drippings the jus/ juice
- 1/4 cup red wine
- Salt and black pepper to taste
Instructions
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for approximately 30-45 seconds.
- Combine drippings with broth and wine. Slowly pour liquid into the pan, whisking it together with the flour mixture.
- Let the gravy simmer until thickened—taste and season with salt and pepper as needed.
- Carefully pour the homemade beef gravy into a serving dish or gravy boat, and serve immediately.
- Store leftover gravy in an airtight container in the refrigerator for up to 4 days.
- Reheat in a pot on the stovetop for best results.
- If the gravy thickens after refrigeration, add a little beef broth or water to the pot to thin it out.
