GROUND - Make-Ahead Gravy for Prime Rib

By Unblond1

Xmas 2017 - Made for gravy for prime rib for Christmas dinner.

Ingredients

• FOR GRAVY:
• 1 small onion, roughly, chopped
• 1 small carrot, peeled and roughly chopped
• 8 ounces mushrooms, halved
• 2 cloves garlic, peeled
• 1 tablespoon olive oil
• 8 ounces ground beef (I used half ground beef and half ground pork because I had it on hand already measured)
• 1 tablespoon tomato paste
• 2 cups red wine
• 4 cups beef broth (I used 1 litre of Campbell's low sodium beef broth and 1 pint of Campbell's Beef Stock for cooking)
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons black peppercorns
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• up to 6 cups beef broth from above

Preparation

Step 1

Chop the vegetables into 1/2" cubes and set aside.

Heat oil in Dutch oven over medium-high heat; add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes, adding a pinch of sea salt. Add vegetable mixture and another pinch of salt and cook, stirring occasionally, until any released moisture has evaporated, about 8 minutes.

Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add beef broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, uncovered, occasionally scraping bottom and sides of pot, skimming fat from surface, until reduced, about 2 hours.

Strain mixture through fine-mesh strainer, pressing on solids with rubber spatula to extra as much liquid as possible (I was left with about 6 cups of stock).