For generations, a roast for Sunday dinner was a popular tradition in the U.K. and other countries including Canada. Today, families are busy and many cooks feel they don’t have the time or energy to put into a large meal. However, a delicious roast with gravy does not have to be difficult or time consuming to prepare.
Selecting the Roast
Look for a small bone-in roast labeled “Prime Rib Oven Roast” that weighs about 1 kilogram (2.2 lbs). It will cook quickly yet still yield enough meat for 4 to 6 people and the bone will help keep the meat juicy and flavourful. Prime rib oven roasts are available at many supermarkets and butchers and may also be labeled as a ‘Standing Rib Roast’.
Don’t Overcook the Meat
Dry, gray meat is not appealing so be careful not to overcook the roast. Cooking it to medium-rare will ensure the meat is still juicy and will appeal to the widest range of diners. A medium-rare roast should read 155 degrees Fahrenheit on a meat thermometer inserted into the middle of the roast. However, meat needs to rest for about 15 minutes after coming out of the oven so take it out when the reading is slightly below (145 to 150 degrees). The meat will continue to cook while resting. However, if you prefer meat well done or more rare, adjust the cooking time accordingly.
Making Good Gravy
Gravy is a key component to a delicious roast beef dinner and there are a few secrets to making it flavourful. Use stock instead of water and add aromatics such as onions, garlic and herbs for a rich and complex gravy. Wine is optional but will give the gravy more depth of flavour. Soy sauce is the secret ingredient that adds a bit of salt and umami. Strain the thickened gravy before serving to ensure that it is smooth and free of lumps.
Prime Rib Oven Roast with Gravy
Serves 4 to 6 people
- 1 kg. (2 .2 lb.) bone-in, prime rib oven roast (sometimes called a standing rib roast)
- ¼ cup vegetable oil
- Salt and pepper
- 1 large onion, peeled and cut into large chunks
- 2 cups beef broth
- 2 cloves garlic, peeled and cut into quarters
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 Tablespoon sodium-reduced soy sauce
- 2 Tablespoons dry red wine (optional)
- 6 Tablespoons beef broth OR water
- 2 Tablespoons flour
- Salt, to taste
- Preheat oven to 325 degrees Fahrenheit.
- In a small roasting pan or 5.5 quart enameled cast iron pot, add vegetable oil. Pat the roast dry with clean paper towels and season with a sprinkling of salt and pepper. Place the beef in the pot and sprinkle the onion chunks around the bottom.
- Roast for 20 minutes. After 20 minutes, remove pot from the oven and add beef broth, garlic, rosemary, thyme, soy sauce and red wine.
- Return pot to the oven and roast uncovered for another 50 to 55 minutes. Remove roast from the pot and set on a plate. Cover loosely with foil and let rest 15 minutes.
- While the meat is resting, make the gravy. Place the pot with drippings on a burner and turn the heat to medium-high. In a mixing cup or mug, combine 6 Tablespoons beef broth with 2 Tablespoons of flour and whisk with a fork until thoroughly combined with no lumps. Pour into the pot of drippings and stock.
- Cook gravy over medium-high heat until it begins to thicken, about 12 minutes. Strain gravy through a sieve or cheesecloth, pressing on the solids to extract all juices. Season with salt and pepper to taste.
- Slice beef and serve with gravy and mashed potatoes if desired.
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