Classic Pan Gravy for Prime Rib Roast

Prep time: 10min
Total time: 50min
Makes: 3 cups (750 mL)
3 tbsp
unsalted butter
45 mL
onion, thinly sliced
onion, thinly sliced
2 tbsp
tomato paste
30 mL
1 pkg
reduced sodium beef broth
900 mL
4 tsp
all-purpose flour
20 mL
pan drippings from Sterling Silver® Prime Rib Roast (approx. 1/4 cup/60 mL)
Per serving (2 tbsp/30 mL):
1 g
saturated fat
0.5 g
1 g
0.3 g
70 mg


  1. Melt butter in large skillet over medium heat. Cook onion and garlic 10 min. until soft and tender. Stir in tomato paste. Cook 2 to 3 min. Stir in beef broth; bring to a boil. Reduce heat to medium; simmer until liquid is reduced by about one-third.

  2. Whisk together flour and 3 tbsp (45 mL) water until smooth. Whisk flour slurry into broth mixture; bring back to a boil. Reduce heat to medium; simmer about 6 min. until thickened.

  3. Meanwhile, skim fat from pan drippings, discarding fat. (Note: If pan drippings are stuck to roasting pan, add 1/4 cup (60 mL) hot water and scrape with wooden spoon to release.) Strain drippings and add to gravy. Bring back to a simmer; check that gravy registers 74˚C (165˚F) on an instant-read thermometer. Serve with roast.


1. If pan drippings are not available, this gravy is also delicious made without them.
2. During simmering, add a splash of red wine, beer, port, sherry or brandy for added flavour.