Simple Steps to Easy Roast Beef Gravy

Gather the ingredients. The Spruce / Diana Chistruga Place the roasting pan with the pan juices on the stovetop over high heat until the meat juices begin to bubble, taking care not to burn the juice as it bubbles up quickly. The Spruce / Diana Chistruga Pour in the red wine and scrape all the bits from the bottom of the pan with a wooden spoon or spatula. The Spruce / Diana Chistruga Allow this mixture to bubble until it is reduced to a sticky, concentrated glaze. Do not leave the pan unattended, as the reduction happens very quickly and can quickly burn. The Spruce / Diana Chistruga Add the stock to the sauce and stir thoroughly to incorporate the stock into the reduced glaze. The Spruce / Diana Chistruga Once it is fully mixed, strain the gravy through a fine sieve into a saucepan. Bring this mixture to a gentle boil over medium-high heat and reduce it by one-third. The Spruce / Diana Chistruga Once the gravy is reduced, add the butter in tiny pieces, shaking the pan gently until all the butter is melted and fully incorporated into the sauce. Adding the ice-cold butter not only adds flavor and richness, but it also gives the gravy a glossy shine. The Spruce / Diana Chistruga Check the resting meat to see if it has given up any more meat juices (beef and lamb often will as the meat relaxes). Add these juices to the gravy and give it another quick boil. The Spruce / Diana Chistruga Keep the gravy warm until needed, then strain into a gravy boat or bowl and serve. The Spruce / Diana Chistruga