That picture has peppercorn sauce with the rib. Just on one side of the plate too and enough for a final mop up with the mash and the meat at the end.
I agree with shutree though when it comes to roasts; as much gravy as possible (and on your chippy chips too, of course) otherwise it's as dry as those American style steaks posters often put up on here. Btw, I didn't know nouvelle cuisine had made it as far as Smethwick.
This was the only Great British roast I had and I reckon this is the perfect amount (later with plenty of mint sauce added too- mint sauce with any roast dinner IMO otherwise it's just too bland).
I obviously made a complaint about the needless addition of greenery on top.
(The little bowls on the side contain a Yorkshire pudding with pígs in blankets and another portion of little piggies because why not?)