Prep Time::25 mins
Cook Time:: 5 hrs 10 mins
Total Time:: 5 hrs 35 mins
Servings::4
Yield::2 1/2 cups
Ingredients
Beef stock:
1 teaspoon butter for greasing pan
½ onion, unpeeled, sliced
½ cup roughly chopped carrots
½ cup roughly chopped celery
2 beef rib bones
4 cups beef bone broth or high quality, low-sodium beef broth
2 cups water
Gravy:
2 tablespoons unsalted butter
1 cup sliced brown mushroom (Optional)
2 tablespoons reserved beef fat
⅓ cup all-purpose flour
3 ½ cups reserved beef stock
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
Cayenne to taste
1 teaspoon balsamic vinegar
Directions
Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
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Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
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Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
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Strain broth and let cool to room temp.
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Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
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Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
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Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
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Serve and enjoy!
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