Prime Rib GRAVY!




This gravy was AMAZING, and made me want to pour it all over everything.  I’m thinking of putting it over eggs tomorrow…  It is shockingly easy and requires NO thickeners AT ALL.  You can use bacon fat or lard to make this as well. Also, chicken broth may be substituted for the beef broth.

Save your drippings from your prime rib ( ).  Put them in a bowl and refrigerate overnight.  The fat and other solids will separate.  Since I cook the prime rib at such high heat initially, there are little burnt pieces from the outside of the prime rib rub.  I do not want those in my gravy.  The next day, I remove the fat off the top for use in this gravy.


  • 1/3 cup of the prime rib fat (bacon fat or lard can be substituted)
  • 1 large onion, diced
  • 1.5 cups organic beef broth (or chicken broth)
  • sea salt
  • black pepper


Heat the fat in a skillet. Add the onion and simmer for 30 minutes.  Make sure that the onions do not burn.  Caramelizing them adds a great flavor to the dish. After simmering for 30 minutes, add the beef broth, 2 pinches of sea salt (if desired), black pepper, and simmer again for another 30 minutes. If you want a very thick gravy, simmer until the mixture is reduced more. Put the mixture into a vitamix or other blender and blend until smooth.  If it is too thick for you, add a bit more broth to the gravy until desired consistency.

This is great over veggies and the actual prime rib leftovers!


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