Ingredients
3/4 cup meat drippings1 cup chopped carrot1 cup chopped celery1 cup chopped onion1/2 cup dry red wine2-1/2 cups beef stock1/2 teaspoon salt1/4 teaspoon coarsely ground pepper
Preparation
In a roasting pan, heat meat drippings over medium-high heat. Add carrot, celery and onion; cook and stir until vegetables are lightly browned and tender, 3-5 minutes, scraping brown bits from bottom of roasting pan. Add wine; simmer until reduced slightly, 3-5 minutes.
Add beef stock; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain through a fine sieve. Season with salt and pepper. Serve with prime rib or other cooked beef.
