|Name:||Prime Rib Gravy||Contributor:||Rick McKee|
|Description:||Prime Rib Gravy||Posted:||2004-12-27|
|Key words:||gravy beef||Category:||Sauces|
|Ingredients:||1 stalk celery
1 c red wine
1 c water
4-6 dashes of Worchestershire
1 can beef consume
1 c potato water
2 Tbsp flour
1/2 c water
salt & pepper to taste
|Preparation:||Before placing roast beast on rack in roasting pan, coarsly chop: 1 stalk celery, 1 carrot, 1/2 onion. Toss into bottom of roasting pan.
Remove the Beast from roasting pan & drain most of the fat.
Place pan over med-hi heat on stove and deglaze with red wine and water. Bring to boil & reduce by 1/3 to 1/2 (scraping fond from bottom of pan and abusing the veggies) about 7-10 minutes.
Remove abused veggies and add about Worchestershire sauce, beef consume and a couple shakes of garlic salt. Add potato water and salt & pepper to taste.
Bring to light boil and add flour slurry (about 2 Tbsp flour and 1/2 c cold water) and wisk well for a couple minutes. Add more to desired thickness (it takes about 2 minutes of boiling for flour to reach maximum thickening power). Final S&P to taste.