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Melt butter or drippings in a skillet over medium-high heat. Sprinkle over the flour and whisk well until a paste forms; it will not be super thick.
Pour in the red wine and whisk vigorously. The mixture will become a gooey, purple mess; don't worry. Continue cooking the mixture over medium-high heat for 2 minutes or until the sharp alcohol smell is gone.
Slowly pour in about 1/2 cup of the beef broth and whisk vigorously to combine. Once the beef broth is incorporated, pour in the remaining broth and Worcestershire sauce. Bring to a boil and cook 5 minutes or until slightly thickened. Season with plenty of salt and pepper and serve with prime rib, French dip sandwiches, or whatever else you like.