Sunday Roast Dinner Recipe

Make rhubarb vinaigrette

In a small saucepan over medium heat combine 1 cup chopped rhubarb, 1/2 cup granulated sugar and 3 tbsp apple cider vinegar. Bring to a gentle simmer and cook 6–8 minutes until rhubarb breaks down and syrupy. Remove from heat, cool 5 minutes, then stir in 1 tbsp minced shallot, 1 tsp whole-grain mustard and 1 tsp lemon juice if using. Slowly whisk in 3 tbsp neutral oil until emulsified. Season to taste with salt and pepper. If you prefer a smooth vinaigrette, blitz briefly in a blender or strain out solids.

Assemble salad

Thinly slice 1/2 cup cucumber and 2 optional radishes. In a large bowl combine 6 cups mixed spring greens, sliced cucumber and 1/4 cup chiffonaded mint. Toss lightly with 2 tablespoons extra-virgin olive oil, a pinch of salt and 1/2 tsp freshly ground black pepper. Dress the salad with rhubarb vinaigrette (start with 2–3 tbsp; add more to taste) just before serving so greens remain crisp.

Prepare roast

Remove prime rib from refrigerator 2 hours before roasting to come to room temperature. Preheat oven to 475°F (245°C). Pat roast dry. Mix 2 tbsp kosher salt, 1 tbsp freshly ground black pepper, 4 tsp minced garlic and 2 tbsp chopped rosemary with 2 tbsp olive oil to make a paste. Rub evenly over the roast. Place roast bone-side down on a rack in a roasting pan. Roast at 475°F for 20 minutes to develop a crust, then reduce oven to 325°F (160°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare, about 12–15 minutes per pound (adjust to desired doneness). For a 4-lb roast this will be roughly 1 hour–1 hour 15 minutes after the initial sear. Remove roast, tent loosely with foil and rest 20–25 minutes; carryover will raise temp to medium-rare. Reserve pan drippings for the jus.

Make caramelized shallot & red wine jus

While roast rests, pour off excess fat from roasting pan leaving browned bits. Place pan over two burners set to medium (or transfer bits to a saucepan). Add 3 tbsp unsalted butter and 6 oz thinly sliced shallots. Cook gently, stirring, until shallots are deeply golden and caramelized, about 12–15 minutes. Stir in 1 tbsp tomato paste and cook 1 minute. Deglaze with 1 cup dry red wine, scraping up browned bits; reduce by half. Add 2 cups beef stock, 1 bay leaf and 3 thyme sprigs; simmer until sauce coats the back of a spoon, 10–15 minutes. Remove bay and thyme, whisk in remaining 1 tbsp butter, season with salt and pepper. If you prefer thicker jus, mix 1 tsp cornstarch with 1 tsp cold water, whisk in and simmer 1–2 minutes.

Prepare duchess potatoes

Bring a large pot of salted water to a boil and cook 2 lbs peeled and chunked russets until very tender, 15–20 minutes. Drain well and return to pot over low heat 1 minute to dry. Mash until smooth or pass through a ricer. Stir in 6 tbsp unsalted butter, 1/2 cup heavy cream, 3 egg yolks, 1/4 tsp grated nutmeg, 1 tsp salt and 1/2 tsp pepper until fluffy and cohesive. Transfer potato mixture to a piping bag fitted with a large star tip. Preheat oven to 400°F (200°C). Pipe 12-16 2-inch mounds on a parchment-lined baking sheet; brush lightly with beaten egg. Bake 18–22 minutes until golden and slightly crisp at edges. Keep warm.

Make Yorkshire puddings

Make batter at least 30 minutes in advance: whisk together 1 cup plain flour, 1 cup milk and 3 large eggs with a pinch of salt until smooth. Let batter rest at room temperature. Preheat oven to 450°F (230°C). Put 1 tsp vegetable oil in each cup of a 12-cup muffin tin and heat in oven until smoking hot, about 5 minutes. Carefully remove tin, pour batter to fill each cup about halfway, and return to oven. Bake 18–22 minutes without opening the oven until puddings have risen and are deep golden and hollow inside. Serve immediately.

Glaze carrots

While potatoes are baking, place 1 lb carrot batons in a sauté pan with 2 tbsp butter, 1 tbsp brown sugar and 2 tbsp fresh orange juice. Cook over medium heat, stirring occasionally, until carrots are tender and glazed, 10–12 minutes. Season with 1/2 tsp salt and stir in 1 tbsp chopped parsley just before serving.

Finish and plate

Carve prime rib against the grain into slices. Reheat jus if needed and spoon over roast or serve on the side. Plate slices with 2 duchess potatoes, 1–2 yorkshire puddings and a portion of glazed carrots. Sprinkle parsley over potatoes and carrots and serve immediately.

Make lavender-infused cream

Lightly crush 1 tsp culinary dried lavender. In a small saucepan heat 1/2 cup heavy cream with the lavender over low heat until just steaming (do not boil). Remove from heat, cover and steep 10–15 minutes. Strain to remove buds and chill cream completely. In a chilled bowl, whip remaining 1.5 cups heavy cream with 3 tbsp powdered sugar, 1 tsp vanilla extract and 1 tsp lemon zest to soft peaks. Fold in 1/2 cup mascarpone (if using) and the chilled lavender-infused cream for a smooth lavender cream. Taste and adjust sweetness.

Assemble trifle

If using, warm 2 tbsp apricot jam and brush onto 6 cups sponge cubes lightly to moisten. Optionally sprinkle 2 tbsp kirsch or fruit liqueur over the sponge for extra flavor. In a trifle bowl or individual glasses layer one-third sponge, one-third seasonal fruit (reserve some for topping), and one-third lavender cream. Repeat to create three layers, finishing with a generous layer of lavender cream and decorate with reserved fruit and a tiny sprinkle of lavender buds for garnish. Chill at least 2 hours to let flavors meld — overnight is fine.

Serve

Spoon trifle into serving dishes, ensuring each portion gets sponge, fruit and cream. Serve chilled and store leftovers covered in the refrigerator up to 2 days.