Rib Roast Gravy

After you take your perfectly roasted rib roast and place it on a cutting board to rest pour the drippings in a measuring cup. Let it settle for a few minute, the fat will rise to the top, skim off that fat and put aside.

Now you’re ready to make roux. In a suace pan (or that roasting pan with all the other goodies) put on medium heat - sprinkle 4 table spoons of flour stir in your roasting pan and brown not burn it and continuosly until it no longer smells like flour. Be careful here and watch closly, you want it browned a little not black or even near black. Now add 4 tablespoons of that fat drippings Use a wooden spoon or spatula to stir if using roasting pan to break up all the goodies in the bottom of the pan. If using a sauce pan use a whisk during this cooking time and then a wooden spoon to get the goodies off the bottom of the roasting pan and put into sauce pan. Those brown bits in the roasting pan are gravy gold, adding that delicious roast flavor to your gravy. Stir with wooden spatula or spoon until well mixed and not too lump - your preference. Now grab that measuring cup you settled the grease out of and bring to 1 cup bring then put that into the pan stirring it in, add another 2 cups of water. Continue heating and stirring until it is at a thickness you like. Here is where you want to taste it and if too strong add a little water until you have the flavor profile you like.

Now your creativity can be put to use. Add your favorite spice/s to the mix. Rosemary, thyme, black pepper, bay leaf, what ever suits your taste buds. You can also boost the flavor with mustard, balsamic vinegar, wine or even camelized vegetables. Add a little at a time as some of these can be over powering. Be creative as you do not know until you try it. You may just created a materpiece ! Take a chance, teach yourself and your children - cooking can be fun.

Hope you all have a Merry Christmas and Happy New Year.