Type what you have

Ingredients

• ✓ beef rib bone
• balsamic vinegar
• cayenne
• black pepper
• kosher salt
• beef stock
• all-purpose flour
• beef fat
• brown mushroom
• butter
• water
• beef broth
• beef bone broth
• celery
• carrot
• onion
• butter

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Strain broth and let cool to room temp.
5. 5 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.
6. 6 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
7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8. 8 Serve and enjoy!

By John Mitzewich