- Rib Roast drippings
- 1 to 2 tablespoons of flour
- Water, milk, stock, cream or beer
- Salt and pepper and herbs.
To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cram or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs.