Classic Pan Gravy for Prime Rib Roast

3 cups (750 mL)
Side Dishes


Nutritional Facts Per Serving

0.3 g
1 g
Show all nutrition facts

Nutritional Facts

2 tbsp
  • Amount For Serving % Daily Value
  • Calories 15
  • Lipides 1 g
    • Saturated fat  0.5 g
  • Sodium  70 mg
  • Carbs 1 g
  • Protein 0.3 g


  • 3 tbsp (45 mL) unsalted butter
  • 1 onion, thinly sliced
  • 3 cloves garlic, sliced
  • 2 tbsp (30 mL) tomato paste
  • 1 pkg (900 mL) reduced sodium beef broth
  • 4 tsp (20 mL) all-purpose flour
  • pan drippings from Sterling Silver® Prime Rib Roast (approx. 1/4 cup/60 mL)


  1. Melt butter in large skillet over medium heat. Cook onion and garlic 10 min. until soft and tender. Stir in tomato paste. Cook 2 to 3 min. Stir in beef broth; bring to a boil. Reduce heat to medium; simmer until liquid is reduced by about one-third.
  2. Whisk together flour and 3 tbsp (45 mL) water until smooth. Whisk flour slurry into broth mixture; bring back to a boil. Reduce heat to medium; simmer about 6 min. until thickened.
  3. Meanwhile, skim fat from pan drippings, discarding fat. (Note: If pan drippings are stuck to roasting pan, add 1/4 cup (60 mL) hot water and scrape with wooden spoon to release.) Strain drippings and add to gravy. Bring back to a simmer; check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Serve with roast.
If pan drippings are not available, this gravy is also delicious made without them.
During simmering, add a splash of red wine, beer, port, sherry or brandy for added flavour.

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