Amazing Ribs Beef Gravy

You can make a fine gravy with just the meaty trimmings from the roast, but it will be better if you add some bones. If you removed the bones from a rib roast use them. If not, ask your butcher for some beef bones. Throw the bones on a grill in indirect heat at about 325°F, or in a smoker, or in the oven until they are brown on the outside. If you have a bandsaw, cut the bones in half lengthwise so more marrow is exposed or have your butcher do it. Get a big pot and put all the bones in it. Add the meaty trimmings with the fat attached. Don't throw all the fat in. Add the veggies. If there is no leftover rub, add some of thyme, rosemary, and garlic powder.

If you are cooking it indoors, turn the pot on low and let it simmer for about 3 hours, lid off. Occasionally skim off any foamy scum. Don't worry about skimming the fat yet. And don't worry about alcohol, most of it boils off. Nobody will get tipsy. Your kids won't be led down the path of degradation.

After about 3 hours strain out the bones and any other large solids and discard them. Then run the stock through a mesh strainer. Taste it and cook it down if it tastes too bland. When it is the right intensity, then you can adjust the seasonings. Refrigerate it. After several hours the fat will rise to the top and form a thick hard layer. Peel it off and discard it. If you have one of those fat separator cups you can use that. Back in the fridge it goes for now. What remains is a fine beef stock.