Making Gravy for Gourmet Ribs Recipe

Video Transcript

"Okay and I'm just straining, I'm pressing down on the solids to get all this good liquid. My heat was a little high, so I've moved it off the heat for a moment. Some people don't mind all the vegetables, but I just think a nice sauce is a lot prettier when it's been strained. Okay, that's kind of perfect and we've got a gorgeous, gorgeous sauce in our pan. I'm going to take this over to the garbage and throw this away. I suppose if you had some puppy dogs, they would love eating this. Wheat and veggies. We're going to put this over a medium high flame because I want to reduce this. And this is a gorgeous sauce and you can already see that it kind of coats the back of the spoon, but I think if I take this down another five minutes or so, it'll be much more concentrated and delicious. It's already delicious but it'll be even better. This is also a good time to do a little seasoning. A little bit of salt and a little bit of pepper because you remember we really didn't season this much with salt and pepper. Those are the two things that we left out, only did a little tiny bit of it."