Imagine a gravy so rich, so luxurious, that it transforms an ordinary prime rib roast into a restaurant-worthy culinary experience. This Burgundy Thyme Gravy is not just a sauce – it's a flavor explosion that will have your dinner guests begging for your secret recipe. Combining the deep, complex notes of Burgundy wine with aromatic fresh thyme, this gravy is about to become the star of your next dining event.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups beef broth
- 1 cup red wine (Burgundy)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Remove butter from refrigerator and allow to soften at room temperature for about 10 minutes.
- In a medium saucepan, melt butter over medium heat until it becomes fully liquefied and starts to shimmer slightly.
- Sprinkle all-purpose flour over melted butter, whisking continuously to create a smooth roux. Cook the roux for 2-3 minutes to eliminate raw flour taste, stirring constantly to prevent burning.
- Slowly pour in beef broth, whisking vigorously to prevent lumps from forming. Maintain steady whisking to create a smooth, consistent mixture.
- Add red Burgundy wine to the broth mixture, continuing to whisk to incorporate fully.
- Increase heat to medium-high and bring the gravy to a gentle simmer, stirring occasionally to prevent scorching.
- Reduce heat to low and allow gravy to thicken for approximately 10-12 minutes, stirring periodically.
- Finely chop fresh thyme leaves and add to the gravy, stirring to distribute evenly.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Remove from heat and transfer to a gravy boat or serving container. Allow to rest for 2-3 minutes before serving alongside the herb and garlic crusted prime rib roast.
Tips
- Use a high-quality Burgundy wine for the most authentic and rich flavor profile.
- Whisk continuously when adding flour and liquid to prevent lumps from forming.
- Cook the roux (butter and flour mixture) thoroughly to eliminate any raw flour taste.
- Let the gravy simmer gently – rushing the process can result in a thin, watery sauce.
- Taste and adjust seasoning carefully, as the wine and broth already contain some saltiness.
- For an extra smooth gravy, strain through a fine-mesh sieve before serving.
- If the gravy becomes too thick, thin it with a little additional beef broth.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 3g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 7mg
