I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot ...
We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. What is the best method of turning this into a nice natural gravy?