Beef Beef Gravy

Beef Beef Gravy

All good roast beef roast deserve a great gravy.
This beautiful marbled hunk of prime rib will be sitting pretty on the plate smothered in a tasty au jus!
I started with roasting some of the beef fat trim added to two meaty beef bones for …one hour at 400 degrees.
I removed the rendered down beef fat and held it for my Yorkshire pudding’s and some to add to the roast later.
Then after about another hour I added some celery, carrots, onions, garlic with some bay leafs and pepper corns.
Make sure that you season and toss the mixture to coat with all the juicy flavours.
I returned this to the hot oven and continued to roast for another hour.
I made a some fresh beef stock using some low sodium beef base paste and made about 60 ounces which I poured over the bone mixture along with a cup of good cooking wine. It was returned to the hot oven for another 2 hours.
 I strained off the bones and veggies and saved the carrots for a tasty veg.
The au juice was now ready to be further reduced and with the added juices from the roast will make it the sauce flavour well worth the effort..