Ingredients:
- 2 tablespoons reserved fat from roasted meat, strained (30 ml)
- 2 tablespoons all-purpose flour (optional, for thickening if needed) (15g)
- 1 medium yellow onion, finely chopped (about 1 cup) (150g)
- 2 cloves garlic, minced (about 1 teaspoon) (6g)
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot) (240 ml)
- 4 cups beef broth (low sodium preferred) (960 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 teaspoon dried thyme (2g)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter, cold (optional, for finishing) (14g)
Instructions:
- After roasting the meat, carefully remove it from the roasting pan and let it rest. Tilt the pan and skim off the fat, reserving 2 tablespoons. Use a fat separator if you have one.
- Place the roasting pan over medium heat (or transfer to a saucepan if needed). Add the reserved fat. Sauté the chopped onion until softened and translucent, about 5-7 minutes, scraping up any browned bits (fond) from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.
- If desired, sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the gravy. Skip this step for a thinner au jus.
- Pour in the red wine, scraping up any remaining fond from the bottom of the pan. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
- Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
- Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has reached your desired consistency. Stir occasionally.
- Remove the bay leaf. Strain the gravy through a fine-mesh sieve into a clean saucepan. Discard the solids. Return the strained gravy to the saucepan. If desired, whisk in the cold butter for added richness and shine. Season with salt and pepper to taste.
- Serve hot with your roasted meat, French dip sandwiches, or Yorkshire puddings.