Rich Prime Rib Gravy

Gather all necessary components.

Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius). Cover a baking sheet with aluminum foil. Arrange sliced onions, chopped carrots, and diced celery in an even layer on the prepared baking sheet. Place rib bones atop the vegetables.

Roast until the bones have turned a deep brown color and the onions are almost completely blackened, taking around 1 hour. Utilize a flat utensil or tongs to transfer the bones and vegetables into a saucepan. Discard any excess liquid from the baking sheet, reserving the remaining fat for later use in the gravy.

Add a sufficient amount of broth and water to the saucepan, causing it to reach a rolling boil on high heat. Gradually decrease the heat to a low setting and allow it to simmer for approximately 4 hours, or until the meat has fallen off the bone and is devoid of flavor. Skim any excess fat from the surface, setting it aside for later use in the gravy.

Strain the broth and allow it to cool down to room temperature.

Melt butter in a saucepan over medium-high heat and sauté sliced mushrooms until they are well browned. Add 2 tablespoons of the reserved rendered beef fat and stir until it has melted. Add flour and cook for a short period of time.

Whisk in the strained broth, causing it to reach a gentle simmer. Continue cooking, stirring occasionally, for around 5 minutes. Gradually decrease the heat to a medium setting and allow it to simmer until the gravy has reached your desired consistency, taking an additional 5-10 minutes.

Adjust the seasoning to taste and add a pinch of freshly ground black pepper, cayenne, and balsamic vinegar for added flavor.

Serve the dish and indulge!