This simple homemade beef gravy is packed with delicious beef drippings and red wine. It’s super versatile and can be used in a variety of dishes.
Our homemade gravy not only adds a savory touch to classic dishes like roast beef and mashed potatoes, but it also works as a delicious sauce for pasta, pot pies, or open-faced roast beef sandwiches!
If you’re planning to cook prime rib on a smoker or rotisserie, you should definitely make this homemade beef gravy recipe. It calls for just five flavor-packed ingredients, and the delicious juices from the prime rib add a rich, umami flavor. Serve this luxurious gravy over Yorkshire puddings, mashed potatoes, smoked brisket, and even smoked chuck roast.
What is the best way to collect beef juices?
To effectively collect beef drippings, first, fill your roasting pan or aluminum drip pan with 1 cup of low-sodium beef broth or water. As the meat cooks, the juices will fall into the liquid and prevent the natural juices from becoming too concentrated and turning bitter. Once you’ve collected the beef juices, pour them into a gravy separator. This will force the oil to the top, which you can then discard after pouring out the beef juices.
Beef gravy ingredients
- All-purpose flour
- Unsalted butter
- Low-sodium beef broth (sub with beef stock)
- Beef pan drippings (the jus/ juice)
- Red wine (cabernet sauvignon)
- Salt and black pepper
How to make homemade beef gravy
- The roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for approximately 45 seconds.
- Add liquids: Combine beef drippings with broth broth and red wine. Slowly pour liquid into the pan and whisk it together with the roux.
- Simmer: Let the gravy simmer until it has thickened. Taste and season with salt and pepper.
- Transfer: 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 fridge for up to 4 days. Reheat in the microwave, or in a saucepan on the stovetop for best results.
- If the gravy thickens after refrigeration, add a little beef broth or water to the pan to thin it out.
Ways to use beef gravy
- Use it as a topping for mashed potatoes, roast beef, Salisbury steak, pork chops, or meatloaf.
- It can also be used as a base for pot roast, stews and soups or as a flavor enhancer for casseroles.
- Use this homemade beef gravy as a dipping sauce for fries or rissoles, add it to poutine, or pour over biscuits for a savory treat. The possibilities are endless!
More recipes!
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.
