Is there anything better than homemade gravy? Put the effort in, and you can achieve gloriously glossy, rich and delicious gravy that is perfect for roast meat dishes like this standing rib roast, sausages and mashed potatoes.
This red wine gravy recipe is so easy to make and will become a staple at your Sunday roast. It takes just 20 minutes, but lingers on the taste buds for long after.
Why you'll love this red wine gravy
- Deep rich flavors that go way beyond shop-bought gravy.
- The perfect pairing for a steak dinner.
- A rich sauce with so much flavor – perfect for a roast, Christmas dinner or other holiday dinners.
- Super quick to make.
- You can make a big batch and store it to use later.
Equipment needed
- Roasting pan – you'll need this to roast your meat before making the gravy. Everything happens in one pan to get the maximum flavor.
- Mixing spoon– a good quality wooden spoon is needed to stir up your gravy and scrape the sticky bits off the bottom of the pan.
- Colander – if you want a silky smooth gravy, use a colander to strain it at the end of the cooking process.
- Gravy boat – a gorgeous gravy deserves to be served up in style. I love a traditional gravy boat. How about you?
How to make red wine gravy
Recipe tips
- Whisking a tablespoon of cold butter into the gravy before serving gives it a glossy finish.
- If the gravy is too acidic, adding a teaspoon of redcurrant or apple jelly can balance the flavor.
How to use red wine gravy
- Rich meat dishes such as roast beef, lamb, turkey, and chicken are made even more delicious with the addition of this gravy.
- The British classic sausages and mashed potatoes, otherwise known as bangers and mash, is an excellent dish for this gravy.
- You can even add it as a stock to beef mince when making a hearty dish such as cottage pie.
Popular variations
- Flavor boosters such as redcurrant jelly, Worcestershire sauce, or fresh herbs can enhance the gravy's profile.
- Add a splash of balsamic vinegar for an extra tanginess.
Substitutions
- Swap out the beef stock for chicken stock if you prefer.
- Red wine gravy can be made without meat drippings by using butter instead.
What's the secret to good gravy?
Deglazing. This involves using red wine to lift the caramelized bits (fond) stuck to the roasting pan. When you deglaze, you get all that wonderful flavor.
What's the best red wine for gravy?
It's really up to your personal preference. Having said that, the choice of wine used in gravy should be dry and of a quality that is enjoyable to drink. In my opinion, Pinot Noir is probably the best red wine for gravy.
When is it best to add red wine to beef gravy?
For this recipe, after you've cooked the shallots and garlic for a few minutes.
Is this gravy gluten free?
Yes. This recipe is made without flour, making it completely gluten free.
If you want to thicken the gravy with flour, but still want to keep it gluten free, I recommend using a flour such as arrowroot or tapioca.
Does red wine cook off in gravy?
Yes, the alcohol evaporates after a few minutes.
How much red wine should I put in gravy?
This recipe calls for one cup – essentially one glass of wine.
Do I need onions for this gravy?
Yes. Sautéing shallots or onions adds flavor before incorporating wine into the gravy. Caramelizing onions is essential for creating the rich flavor you get with the best gravies.
How do you get the best texture for red wine gravy?
Reduce the gravy further if it is too thin, or add a starch-based thickening agent if it is too thick. Gravy can also be thickened using a roux made from flour and fat, or with cornstarch mixed with water.
How do you store leftover gravy?
Red wine gravy can be stored in the refrigerator for up to five days in an airtight container. If you want to keep it for longer, red wine gravy can also be frozen for up to three months.
How do you reheat red wine gravy?
Red wine gravy can be reheated on the stove over medium-low heat.
More gravy and sauce recipes
A great gravy or sauce can elevate a meal to a whole new level. Here are some of my favorites:
- Onion gravy – simple yet so delicious, onion gravy can be used with all kinds of dishes, from a traditional roast dinner to classic bangers and mash.
- Simple turkey gravy – the best turkey gravy is the homemade kind! Make this easy turkey gravy for your Sunday lunch, Thanksgiving or Christmas dinner... you won't regret it!
- Turkey giblet gravy – don't waste those parts of the turkey that normally get thrown away... Use them to make this amazing gravy!
- Adobo sauce – made from dried ancho and guajillo chillies, vinegar, garlic, herbs and a variety of spices, this beautiful sauce works as a marinade for meat or a sauce to serve with your favorite Mexican dish.
- Romesco sauce – a traditional Catalan sauce made with extra virgin olive oil, smoked paprika, smoky peppers, toasted almonds and garlic.
📖 Recipe
Red Wine Gravy Recipe
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Rich, velvety red wine gravy made with pan drippings, stock and a splash of wine. A deep, savoury flavour that complements hearty dinners.
Ingredients
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2 tablespoons unsalted butter
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1 shallot, finely chopped
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1 clove garlic, minced
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1 cup dry red wine
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Drippings and browned bits from the rib roast pan
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Several sprigs fresh thyme
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1 cup beef broth
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1 tablespoon cornflour
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2 tablespoons cold water
Instructions
- After removing the roast, place the roasting pan over a medium heat on the stovetop. Add the shallot and garlic to the drippings and cook for 2–3 minutes, stirring, until softened and fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, 4–5 minutes.
- Stir in the beef broth and thyme, then bring the sauce to a gentle simmer on a medium low heat.
- In a small bowl, mix the cornstarch with the cold water until smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for 1–2 minutes, until thickened.
- Remove from the heat, melt butter and whisk it in until you achieve desired thickness. Season with salt and black pepper to taste.
- Strain if you want a smooth finish, then serve warm with the rib roast.
Notes
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Melt the butter in a saucepan or the rib roast pan over medium heat. Add shallot and garlic. Cook until softened, 2–3 minutes.
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Pour in the wine and scrape up the browned bits. Bring to a boil and reduce by half, about 4–6 minutes.
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Add the drippings, thyme, and beef broth. Simmer for 5–8 minutes to concentrate the flavor.
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Mix the cornflour and cold water in a small bowl. Slowly stir into the pan and simmer until thickened, 1–2 minutes.
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Taste and adjust salt and pepper as needed. Strain if you want a smooth finish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 148
- Sugar: 0.3 g
- Sodium: 136.8 mg
- Fat: 7.9 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 4.3 g
- Fiber: 0.1 g
- Protein: 4.4 g
- Cholesterol: 27.2 mg
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