Imperial Sunday Roast Recipe

Prepare the beef

Remove the rib roast from the refrigerator 1–2 hours before cooking to come to near room temperature. Pat dry with paper towels.

Preheat the oven to 230°C (450°F). Season the roast all over with kosher salt and freshly ground black pepper, rubbing the minced garlic, chopped rosemary and olive oil into the surface. Place the roast fat-side up on a rack in a roasting pan.

Roast at 230°C (450°F) for 15 minutes to develop a crust, then reduce oven temperature to 160°C (325°F). Insert a meat thermometer into the thickest part of the roast and continue roasting until the internal temperature reaches: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare. For a 2 kg roast expect roughly 60–80 minutes after the initial high-heat sear, but rely on thermometer for accuracy.

When desired temperature is reached, remove roast to a carving board, tent loosely with foil and rest for 20–25 minutes. Stir a few tablespoons of butter across the top before resting to melt into the crust. Reserve pan drippings for gravy (collect solids and juices).

About 30 minutes before the roast is done, make the batter. In a bowl, whisk together flour and salt. In a separate bowl, beat eggs and milk until combined. Gradually whisk the wet into the dry until smooth. Let the batter rest at room temperature for 20–30 minutes.

When ready to bake, place 12 standard muffin tin cups or a 12-hole popover tin in the oven and pour about 1/2 teaspoon vegetable oil into each cup. Heat until the oil is smoking hot (about 5 minutes).

Quickly pour batter into the hot oil cups, filling each about two-thirds full. Bake at 220°C (425°F) for 20–25 minutes without opening the oven door until well risen and golden. Remove and keep warm.

While the roast begins, bring a large pot of salted water to a boil. Add peeled potato chunks and parboil for 8–10 minutes until the edges are just tender. Drain and shake the pot to roughen the edges (this helps create a crisp exterior).

Preheat oven (or increase space if roast is already in oven) to 200°C (400°F). Toss parboiled potatoes with 3 tablespoons olive oil, 1 tsp sea salt and 1/2 tsp black pepper. Spread on a roasting tray in a single layer. Roast for 35–45 minutes, turning halfway, until deeply golden and crisp.

Toss carrots and parsnips with remaining 1 tablespoon olive oil, 1 tsp sea salt, 1/2 tsp black pepper and thyme sprigs. Add to the oven for the last 25–30 minutes of cooking, turning once, until tender and caramelized.

After removing roast from the pan, pour off excess fat leaving about 4 tablespoons drippings and any browned bits. Place the roasting pan over two burners set to medium heat (or transfer drippings to a saucepan).

Add 2 tablespoons plain flour to the drippings and cook, stirring, for 1–2 minutes to create a roux and remove raw flour taste.

Carefully deglaze the pan with 250 ml red wine, scraping up browned bits. Reduce by half over medium-high heat (about 3–5 minutes).

Add 500 ml beef stock gradually, whisking to combine. Simmer for 8–10 minutes until slightly thickened. Stir in Worcestershire sauce and season with black pepper. Taste and adjust salt if needed. Strain the gravy for a smooth finish if desired.

Carve the rested beef into thick slices against the grain. Arrange on a warm serving platter.

Reheat Yorkshire puddings, roast potatoes and vegetables briefly in a hot oven if needed. Spoon red wine gravy over the beef or serve in a gravy boat alongside. Garnish with chopped parsley and offer horseradish on the side.

Serve immediately with plates of sliced beef, Yorkshire puddings, roast potatoes and glazed carrots & parsnips.