Hello, my lovely readers!
As the weekend rolls around and we find ourselves craving that quintessential British comfort food, nothing quite compares to the time-honored tradition of a Sunday Roast. It’s the kind of meal that brings the family together, crowding around the dining table, eagerly awaiting that juicy, sumptuous centerpiece—today, it’s a herb-crusted prime rib. My mouth is watering just writing about it!
When it comes to cooking for my gang—my lovely wife and our four little taste testers—I love to pull out all the stops with a meal that not only fills the stomach but also warms the heart. There’s something profoundly nurturing about preparing a roast. The aromas that fill the house as it cooks are a sort of culinary hug, aren’t they?
So, onto my Sunday labor of love. My prime rib is seasoned with a delightful array of fresh herbs. As you know, I have a little herb garden which I’ve become quite proud of. Plucking the thyme and rosemary straight from the plant gives me a little chef’s thrill every time. I mix these with garlic, salt, pepper, and olive oil to create a crust that’s simply divine. As the roast gently cooks, the flavours infuse into the meat, promising a taste that is robust yet perfectly balanced.
While the star of the show is roasting, I get to work on accompaniments worthy of the main attraction: glorious Yorkshire puddings and a medley of seasonal vegetables. Let’s just say, I’ve had my fair share of Yorkshire pudding trials and tribulations. But through all the trials—collapsed puds, chewy puds, you name it—I’ve arrived triumphantly at the perfect recipe. It’s less about the ingredients and more about the technique—the heated oil and blast of high heat are game changers.
The vegetables—well, they’re the colorful supporting acts. Lightly tossed in olive oil, with a pinch of salt and a grind of pepper, I roast them to tender perfection.
Now the grand finale: the gravy. Made with pan drippings that are laden with flavour, thickened into glossy perfection, something to drizzle (or douse, I won’t judge!) over everything on your plate.
The first slice of the prime rib is akin to a crowning moment—after resting, the meat is tender, succulent, and paired with sides that are a testament to the simple beauty of home-cooked fare.
My dearest wife always teases me about the gravity with which I approach the Sunday Roast. But as we sit around the table, the kids diving in with gusto, her hand gently squeezing mine, I know the effort is always worth it. Time slows down just a little. We share stories of the past week. We laugh. We savor. And for a moment, all is right in the world.
So, what are your Sunday traditions? Do you have a roast recipe that has been passed down through generations, or are you the pioneer of Sunday feasts in your family? I would love to hear your stories and your go-to recipes.
Until next time, wishing you the happiest and heartiest of dining experiences, with love from my kitchen to yours.
Cheers,
Al
Ingredients
– 1 prime rib roast (approximately 2-2.5kg or 4.5-5.5 lbs)
– 3 tablespoons olive oil
– 2 tablespoons kosher salt
– 1 tablespoon freshly ground black pepper
– 2 tablespoons fresh thyme leaves, finely chopped
– 2 tablespoons fresh rosemary leaves, finely chopped
– 4 cloves garlic, minced
– 2 large onions, cut into thick slices (for the roast to sit on)
For the Yorkshire puddings:
– 4 large eggs
– 200ml whole milk
– 200g all-purpose flour
– 1 teaspoon salt
– Sunflower oil or beef drippings (for cooking)
For the vegetables:
– 500g carrots, peeled and sliced
– 500g parsnips, peeled and sliced
– 300g Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
For the gravy:
– Pan drippings from the roast
– 2 tablespoons plain flour
– 500ml beef stock
– Salt and pepper, to taste
Method
1. Preheat your oven to 220°C (425°F, gas mark 7). Place the sliced onions at the bottom of a large roasting tin, creating a bed for the prime rib.
2. Prepare the herb crust for your prime rib by mixing together the olive oil, salt, pepper, chopped thyme, rosemary, and minced garlic in a bowl to create a paste.
3. Rub the herb paste generously over the prime rib. Place the prime rib on top of the bed of onions in the roasting tin, fat side up.
4. Roast the prime rib in the preheated oven for 20 minutes at the high heat to create a crust. After 20 minutes, reduce the oven temperature to 160°C (325°F, gas mark 3) and continue to roast. Calculate the remaining cooking time at approximately 20 minutes per 450g (1 lb) for medium-rare. Use a meat thermometer to achieve your preferred doneness (medium-rare is typically 60°C/140°F internal temperature).
5. While the roast is in the oven, prepare the batter for the Yorkshire puddings. In a mixing bowl, beat the eggs, then whisk in the milk. Gradually add the flour and 1 teaspoon of salt, whisking until the batter is smooth. Let the batter rest until it’s time to cook the puddings.
6. When the prime rib is cooked to your liking, remove it from the oven. Transfer it to a cutting board, cover with foil, and let it rest for at least 20 minutes before carving. This allows the juices to settle.
7. While the meat rests, increase the oven temperature to 230°C (450°F, gas mark 8). In a muffin tin or a Yorkshire pudding tin, add a small amount of sunflower oil or beef drippings to each well. Place the tin in the oven for about 5 minutes until the oil is very hot.
8. Carefully remove the hot tin from the oven. Divide the Yorkshire pudding batter evenly among the wells. Return the tin to the oven and bake for approximately 20 to 25 minutes until the puddings are puffed up and golden brown. Do not open the oven door during the initial 20 minutes of cooking to ensure a good rise.
9. For the vegetables, toss the carrots, parsnips, and Brussels sprouts with olive oil, salt, and pepper. Roast in the oven alongside the Yorkshire puddings for about 20 minutes, or until tender and slightly caramelized.
10. For the gravy, pour off all but about 3 tablespoons of fat from the roasting tin (keeping the onions and any meat juices in the tin). Place the tin over medium heat and sprinkle the flour over the remaining fat and juices. Stir and cook for a few minutes to create a roux. Gradually add beef stock, whisking continuously until the gravy thickens. Simmer for a few minutes, then season with salt and pepper to taste. Strain before serving if desired.
To serve, carve the rested prime rib and arrange the slices on a serving platter. Serve with the hot Yorkshire puddings, roasted vegetables, and the gravy. Enjoy your traditional British Sunday roast!
