Step 1

Roast bones in the oven at 425° for about 45 minutes or until brown. Combine veggies and the bones, roast an additional 20 minutes until everything is well browned. Place bones and veggies into the pressure cooker.

Step 2

Deglaze your roasting tray and get all the brown bits into your pressure cooker. (Drizzle some water on the tray and scrape those bits! That there is all flavor!)

Step 3

Add the remaining ingredients to the pressure cooker. Add enough water to come to the max line of your pressure cooker. Set cooker for 2 hours. When finished, let the cooker do a natural release of pressure.

Step 4

Strain ingredients into a large bowl. Take broth and add to a separate container and let sit overnight. The next day you will have an easy time removing the excess fat (Save some of that fat to make your roux the next day!) The gelled broth that remains is pure gold!

Step 5

Optional: If you don't have a pressure cooker, add your roasted bones and veggies to a large covered pot and fill it with water. Cook on low-medium heat for at least 8 to 10 hours. Make sure your water doesn't evaporate too much. The water level needs to stay above the bones.

Step 6

Place ingredients of your roux in a large saucepan for 15 to 20 minutes over medium-low heat. Continuously stir your roux as not to scorch the bottom. Wooden spoons work great. You want your roux to look a little lighter than peanut butter.

Step 7

Take off the heat and use it as a thickener for your sauce and gravy needs. You definitely will have extra. Place in refrigerator to use later to thicken your sauces and gravy. (You can half the ingredients needed if you don't need or want extra roux.)

Step 8

Add butter and shallots to your saucepan. Cook for a couple of minutes. Add your port wine to the pan.

Step 9

Turn your heat up to a low boil. Whisk, and continue to cook until reduced in half.

Step 10

Add broth and roux. Whisk until combined. Leave your heat stay at a low boil to cook out the flour for a few minutes.

Step 11

Add the remaining gravy ingredients, stir and bring your heat down to medium-low. Reduce till you get your desired consistency. If your gravy is too thick; add more broth. If too thin; add more roux. (If you need to add more roux, turn up your heat to cook out the flour; then reduce your heat back to medium-low after a couple of minutes of high heat. Salt and pepper to taste.)

Step 12

Use this gravy on any of your steak recipes. It is especially good on my recipe for poutine. Check here for the recipe!