Imperial Sunday Roast Recipe

Temper and season

Remove the rib roast from the refrigerator at least 2 hours before cooking so it comes to near-room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, freshly ground black pepper, minced garlic and chopped rosemary. Rub the roast all over with olive oil, then smear Dijon mustard over the surface and press the salt-herb mixture evenly onto the roast. Tie the roast with kitchen twine every 3–4 cm if not already tied to ensure even cooking.

Initial high-heat sear

Preheat oven to 240°C (460°F). Place a rack in a roasting pan and set the roast bone-side down (fat cap up) on the rack. Roast at 240°C for 20 minutes to develop a crust.

Roast to temperature

After 20 minutes, reduce oven temperature to 160°C (325°F). Insert an instant-read probe into the thickest part of the meat, not touching bone. Roast until internal temperature reaches 50°C (122°F) for rare, 55°C (131°F) for medium-rare, or 60°C (140°F) for medium — about 12–15 minutes per 500 g at 160°C for medium-rare with this size (roughly 1–1¼ hours). Remove roast when 5°C (9°F) below your target as it will carry over. Transfer roast to a cutting board, tent loosely with foil and rest for 20–30 minutes.

Reserve drippings

Pour any pan drippings through a mesh sieve into a heatproof bowl. Allow fat to rise and skim off excess if desired. Reserve about 120 ml of the flavorful juices and fat mixture for the gravy; refrigerate any excess fat for another use.

Parboil potatoes

While the roast is resting or during the last 45 minutes of roast cooking, parboil the potato chunks in salted boiling water for 8–10 minutes until the edges begin to soften but centers remain firm. Drain well and shake the pot or toss gently to rough up the edges—this helps create crispiness.

Roast vegetables

Preheat oven to 200°C (390°F) if not already at that temp from earlier. On a large baking tray, toss parboiled potatoes, carrots, parsnips and red onion with olive oil, thyme sprigs, salt and pepper. Spread in a single layer. Roast for 35–45 minutes, turning halfway, until vegetables are golden and tender. If doing potatoes for extra crispness, place them in a hot tray with a little extra oil and roast at 220°C for the first 10 minutes.

Make batter

At least 30 minutes before baking, whisk together eggs, flour, milk and salt until smooth. Let batter rest at room temperature for 30 minutes; this helps them rise better.

Heat tins and bake

Preheat oven to 220°C (430°F). Put 1 tsp vegetable oil into each cup of a 12-cup muffin tin and place the tin in the oven until the oil is smoking hot, about 5–7 minutes. Quickly stir the batter, pour about 60 ml (1/4 cup) batter into each hot cup and immediately return to oven. Bake for 20–25 minutes without opening the oven until puddings are well risen and golden. Remove and keep warm.

Sauté shallot and make roux

Place a medium saucepan over medium heat. Add unsalted butter. When melted, add minced shallot and sauté until softened, about 2–3 minutes. Sprinkle in the 2 tablespoons of flour and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Deglaze and reduce

Carefully add the red wine to deglaze, scraping up any browned bits. Bring to a simmer and reduce by about half, 6–8 minutes.

Finish gravy

Gradually whisk in the reserved beef drippings and beef stock until smooth. Add Worcestershire sauce and thyme leaves. Simmer gently for 6–10 minutes until the gravy thickens to coating consistency. Taste and season with salt and pepper. If too thin, simmer a little longer; if too thick, thin with a splash of stock.

Carve the rested roast: slice between the ribs (or remove bones then slice) into 1–1.5 cm thick slices across the grain. Arrange meat on a warmed platter.

Remove thyme sprigs from roasted vegetables, toss vegetables with chopped parsley and transfer to serving dishes.

Warm the gravy if necessary, then strain through a fine mesh for a smooth finish. Spoon gravy into a jug.

Serve the roast with Yorkshire puddings, roasted vegetables and a dollop of horseradish cream on the side. Garnish with extra chopped parsley and a few thyme sprigs.