Extraordinary Beef Gravy? 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 more juices out of the beef.  I enjoyed just having leftover mashed potatoes and gravy from this roast, so I don’t even need a roast to come along with the gravy!

What made the gravy so good? What tecnique can I use to replicate this type of gravy?
It's probably less to do with the amount of juices that came out of the rib roast and more to do with the extended caramelisation of those juices produced by overcooking. Those burnt, caramelised bits left in the bottom of the pan are full of flavour and it's probably that, that added so much more flavour to your gravy than you're used to.

Just replicate it the next time you make a rib roast. Once the roast is done, take it out, cut a slice or two of the meat off, chop it up into small pieces, put it back in the pan and continue cooking until the pieces are burnt and caramelised. Make your gravy as before.