Sunday Roast Beef and Gravy

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I have a 7 year old tank (son who loves meat. I made this tonight and he wants it again tomorrow. My only issue was the wine/stock not reducing down quick enough...it turned out more like an au jou than gravy, but it was still tasty.

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Because I love to cook, I have never really cared how many ingredients are in something as long as it is good. However, since my hip replacement, I have had to simplify things and boy am I glad I started with Claire's recipes. She has proven to me that less is sometimes better. So far everything I have tried has worked. I also like the fact that she advises you to BYOC (Be Your Own Chef which I did by adding onion, bay leaf, garlic and thyme and this roast with gravy was divine. Make sure you scrape up the brown bits from the bottom called "fond" because it adds to the flavor of the gravy. Try not to turn you roast until it is completely seared (browned really well. As Anne Burrell says, "brown meat taste good". Reducing the gravy does take a while, but be patient because it is so worth the wait. Happy cooking

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So incredibly delicious! The sauce is just incredibly scrumptious. Remember, reduce, reduce, reduce! That is the key. Thanks Claire for the amazing recipe! My whole family loved it.

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Made this today with the Yorkshire Pudding and the gravy. Someone posted that the gravy "was to die for", I'll agree. It was REALLY good. Especially with the Yorkshire Pudding - which were great too. Personally, I thought the meat was not all that exciting. I've made the roast when you cook it for an hour and then don't open the oven until 30 minutes before serving. I too found that the meat cools down while trying to make everything else and serve it all at the same time.

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Is there a preferred type of Rib Roast such as Prime or Choice or does it matter?

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Simple, quick and awesome! Made this for Easter dinner and it was a big hit. Didn't even need the gravy so I didn't make it.

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Tasty. The meat was tender and juicy i made changes with the gravy. After reading some of the reviews before making i knew the gravy would take a while, so after taking roast out of the oven i removed roast from dutch oven and placed on top of stove. Over medium heat i added a can of stock and more oninons scraped bottom to get the goodness and make a rough and stirred it into my juices.Cooked until it was the consistency i wanted. Turned out great.

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The rib roast came out perfectly and the Yorkshire pudding was delish! However, by the time the gravy is what you need it to be, everything else is stone cold. Takes way too long to make the gravy. I ended up with au just, but it was tasty.

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Wicked yummy! Makes the house smell amazing too. The beef melts in your mouth and makes you very happy. Served with separately roasted root veggies; can't wait to try potatoes in the pot!

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This is the tastiest roast recipe! It was a little more work than we expected (the gravy took a while to cook, but it was so worth it.