Classic British Sunday Roast

Ingredients

• 3.5 pounds bone-in beef rib roast (prime rib or rib roast)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 6 cloves garlic cloves, whole and unpeeled
• 2 tablespoons beef or vegetable oil with high smoke point
• 2 pounds large Maris Piper or Russet potatoes
• 2 cups beef or chicken stock (low-sodium)
• 1 tablespoon tomato paste
• ½ cup red wine (optional, dry red wine)
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, unsalted

Instructions

1. 1

   Remove your 3.5-pound beef rib roast from the refrigerator 45 minutes before cooking — bringing it to room temperature ensures even cooking throughout and a more tender result. Pat the beef completely dry with paper towels, rubbing over every surface including the bone and any crevices.

2. 2

   Season the entire roast generously with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper on all sides, pressing gently so the seasoning adheres. This early seasoning allows the salt to penetrate the meat.

3. 3

   Position an oven rack in the lower third of your oven and preheat to 450°F. Place a large roasting pan (about 14 x 10 inches) in the oven as it preheats — a hot pan creates an immediate sear on the beef.

4. 4

   While the oven preheats, cut your 2 pounds of Maris Piper potatoes into 3-inch chunks — uniformity matters so they roast at the same rate. Leave the skin on for texture. Set aside in a bowl.

5. 5

   Carefully remove the preheated roasting pan from the oven. Pour 2 tablespoons of oil into the pan, then immediately place the beef fat-side up in the center. Scatter 6 unpeeled garlic cloves, 4 fresh rosemary sprigs, and 4 fresh thyme sprigs around the roast. The hot pan will sear the beef and release savory aromas — you want an immediate, confident sizzle.

6. 6

   Roast uncovered at 450°F for 20 minutes — this high heat creates a golden, caramelized crust. Listen for gentle sizzling from the fat; if it's popping violently, your pan is too hot, but gentle sizzle is correct.

7. 7

   After 20 minutes, reduce the oven temperature to 325°F and carefully add the potato chunks to the pan around the beef, stirring them so they're coated with the beef fat and pan juices. This fat is liquid gold and makes the potatoes crispy. Continue roasting.

8. 8

   For medium-rare beef, continue roasting until an instant-read thermometer inserted into the thickest part (avoiding the bone) reads 120-125°F, about 50-60 minutes total. Stir the potatoes halfway through roasting (around the 30-minute mark after adding them) so they cook evenly on all sides. The potatoes are done when deep golden-brown and crispy outside, tender within.

9. 9

   Transfer the roast to a warm cutting board or serving platter and tent loosely with foil. Let rest for 15-20 minutes — during this time, carryover heat will raise the internal temperature another 5°F, and resting allows the muscle fibers to relax and reabsorb juices so the meat stays tender and moist when carved. Use a slotted spoon to transfer the roasted potatoes to a serving bowl and keep warm.

10. 10

    While the beef rests, make the gravy. Place the roasting pan on the stovetop over medium heat. You'll see the browned bits and fat in the bottom — these are pure flavor. If there's excess fat, carefully pour off all but 2 tablespoons, leaving the browned bits behind.

11. 11

    Sprinkle 2 tablespoons of all-purpose flour over the pan, stirring constantly with a wooden spoon for 1-2 minutes, scraping up every browned bit from the pan bottom. The flour will absorb the fat and create a sandy paste — this is your roux base for the gravy.

12. 12

    Pour in 0.5 cup of dry red wine (if using) and scrape the pan aggressively with a wooden spoon, dissolving all the caramelized bits stuck to the bottom — this is called deglazing. Simmer for 2 minutes until the wine reduces by half and smells less acidic.

13. 13

    Add 2 cups of beef or chicken stock and 1 tablespoon of tomato paste, stirring well to combine. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5-8 minutes until the gravy thickens enough to coat the back of a spoon — you should be able to draw a line through it with your finger.

14. 14

    Taste the gravy and adjust seasoning with a pinch of salt and pepper if needed. Finish by whisking in 1 tablespoon of cold unsalted butter — this adds shine and a silky mouthfeel. Strain through a fine-mesh strainer into a gravy boat if you prefer a smoother texture, or leave it with the bits for more rustic appeal.

15. 15

    Carve the beef by slicing perpendicular to the bone, creating slices about 1/2-inch thick. For the most tender slices, cut against the grain — you'll notice the grain direction changes slightly around the bone. Arrange the slices on a warm platter.

16. 16

    Serve the carved beef on warm plates with a generous portion of roasted potatoes and a spoonful of the rich gravy. A traditional Sunday roast is often accompanied by Yorkshire pudding, steamed vegetables like broccoli or carrots, and pickled onions or horseradish sauce on the side for those who want it.

Tools you’ll need

• 14 x 10-inch roasting pan
• instant-read thermometer
• sharp carving knife
• wooden spoon
• fine-mesh strainer
• meat thermometer
• tongs
• paper towels
• chef's knife
• cutting board
• gravy boat
• aluminum foil

More recipes like this

• 

  Oi Sobagi (Korean Cucumber Salad)

  25 min

• 

  Chicken Gyro with Tzatziki

  25 min

• 

  Tafelspitz: Viennese Boiled Beef

  90 min

• 

  Korean Dakbal (Spicy Chicken Feet)

  55 min