I used a Prime Rib Roast (roll) and I think this might be a better, juicier and softer cut than topside.
Traditionally you will make a mirepoix to add flavor to the gravy but if you want to save some time & effort you can leave it out as I did below. The only difference is you might need to strain your braising liquid at the end to remove all the veggie bits with the herbs.
Preheat oven to 160 Celsius.
1. Use a casserole you can use stove-top and in the oven.
2. First put is on the stove and heat some oil in it to brown the meat. Don't forget the ends!
4. In a jug mix the following:
- 1 cup dissolved beef stock
- 1 cup red wine (you will use more later on)
- 2 tablespoons tomato paste (if you don't have at hand, tomato sauce will also do but will be a bit sweeter for the sensitive pallet)
- 1 - 2 teaspoons crushed garlic
- 1 bay leave
- A bunch of parsley
- A bunch of thyme
6. Top up the liquid with red wine until it reaches about halfway up the roast.
7. Do NOT add salt.
8. Bring the liquid to a light bubble on the stove top before transferring it to the oven.
9. To ensure that there is little evaporation you can cover the top of the pot with a layer of foil before putting the lid on.
10. Put in the oven & cook for at least 3 hours. If you're around you can turn the meat about halfway through. Salt all around at this stage if you turn it or at the end before covering with foil.
11. Once cooked, remove the roast and cover with foil to keep warm.
Making the gravy:
Put the casserole with the liquid back on the stove top & remove all the herbs (and mirepoix if used).
Bring to a rapid boil for about 5 minutes. Stirring occasionally with a WOODEN spoon.
Dissolve 2 heaped tablespoons of flour with at half a cup of water. Try to get rid of any lumps.
Turn the heat down to low.
Very gradually pour little bits of the flour mix into the liquid while whisking with a plastic whisk (not metal).
Carry on whisking and pouring until the gravy starts to thicken and keep on whisking. You might not use all the flour mixture if the gravy is the right consistency.
Cut the roast into slices and return to the simmering gravy. Taste and add salt if needed.