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The last few times I tried to make gravy myself, I encounter a few issues:
1. There was very little of the black "scum" in the dripping; the pan was like 99% clear fat
2. Much of the salt I put on the rib fell into the pan too and is in the oil; my gravy turned out very salty
3. When the beef comes out of the oven, we are all ready to eat; I don't really want to have to wait for gravy to be cooked
So, I thought maybe I try some ready-made gravy from the supermarket this time.
Go slow with salt on your roast!
The roast has to sit once it comes out of the oven. Cool your heels! That gives you the 5-10 minutes for gravy. Use starch instead of flour. Dissolve in cold water and use the slurry.
If you buy very lean grade rib roast … or overcook the roast
It can be dry
I buy a choice or prime grade rib eye roast- roast at 325 f til it reaches 125
Internal temperature.. then take out let it set for 20-25 minutes
With NO foil
Shouldn’t need gravy!!
Unless you make it for the potatoes
Update -- so yesterday I was unprepared, so I had to give it another try making it myself.
After the roast was done, there was once again all clear oil and very little black/brown residue. I believe the black/brown dripping is mainly the blood from meat, and I always pad the meat dry before cooking.
In any case, I took just 3 spoonful of that oil, whisk in some corn starch, then just added beef stock. In another word, the gravy was mainly beef stock. And it turned out OK actually.
Update -- so yesterday I was unprepared, so I had to give it another try making it myself.
After the roast was done, there was once again all clear oil and very little black/brown residue. I believe the black/brown dripping is mainly the blood from meat, and I always pad the meat dry before cooking.
In any case, I took just 3 spoonful of that oil, whisk in some corn starch, then just added beef stock. In another word, the gravy was mainly beef stock. And it turned out OK actually.
I have to hand it to you for persisting in your pursuit of learning to cook well. The pizza you made looked wonderful, for example.
Yes, a lot of the defining flavor of meat gravy comes from the, well, the icky parts of raw meat. Blood and fat! That’s why most restaurant gravy these days tastes insipid to me. They rely too much on other ingredients besides blood and fat. Some gravy is more like fat-free sauce made from boullion cubes. BLAH, and it always tastes like onion powder with MSG boosting it.
Also, a lot of supermarket meat now is flabby, low in fat, and injected with saline solution. AFAIK that has not been done yet to beef roasts, but it’s common in pork and chicken. I refuse to buy that stuff, because it does not even pan-fry well. Double BLAH!
If you buy very lean grade rib roast … or overcook the roast
It can be dry
I buy a choice or prime grade rib eye roast- roast at 325 f til it reaches 125
Internal temperature.. then take out let it set for 20-25 minutes
With NO foil
Shouldn’t need gravy!!
Unless you make it for the potatoes
Thanks for the details. I made beef roast once according to my very old Fannie Farmer cookbook, 7th edition (1942). Well, she called for searing it first in a 500-degree oven before turning heat down to 300. It turned out OK but kinda tough. After that, I didn’t feel like risking the $$ on another roast.
FF’s directions specified a roast should be well marbled AND covered with a thick layer of outer fat, too. Oh, man, times changed decades ago already...and not for the better in this case.
I would love to eat roast beef with Yorkshire pudding done the old-fashioned, artery-nasty way with the pudding squares swimming in bubbling-hot beef fat. Maybe they still cook it that way in England???
Update -- so yesterday I was unprepared, so I had to give it another try making it myself.
After the roast was done, there was once again all clear oil and very little black/brown residue. I believe the black/brown dripping is mainly the blood from meat, and I always pad the meat dry before cooking.
In any case, I took just 3 spoonful of that oil, whisk in some corn starch, then just added beef stock. In another word, the gravy was mainly beef stock. And it turned out OK actually.
that's just what I was going to suggest!
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