Sunday Roast Beef

Beef Rib Roast

The Sunday roast is a traditional large meal served as an afternoon lunch or early supper. Roast beef is usually served with gravy or wine sauce, roasted vegetables, Yorkshire pudding, and horseradish. The tradition goes back to a time when several generations of family in the United Kingdom would gather on the weekend to enjoy food and companionship; in other words, it’s their grandmother’s roast. Leftovers would often be used on weeknights to make dishes such as bubble and squeak.

Recipe Servings: 8

Prep Time

15 minutes

Cook Time

4 hours 30 minutes

Total Time

4 hours 45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 (8-lb/3.5-kg) beef rib roast
4 oz (113 g) beef fat
Salt, to taste
Ground black pepper, to taste
2 Tbsp (30 ml) all-purpose flour
1½ cups (350 ml) red wine
1 cup (240 ml) water or beef broth

Directions

Preheat oven to 325°F (160°C).
Place beef and beef fat into a roasting pan and season it well with salt and black pepper.
Roast beef for 3–4½ hours, basting occasionally with drippings, until it reaches the desired temperature (120°F/48°C for rare, 130°F/54°C for medium rare, 140°F/60°C for medium).
When beef is done, remove from pan and transfer to a carving board or platter.
Cover with foil.
Pour off all but 3 tablespoons (45 ml) of pan drippings and put pan onto the stove.
Over medium heat, add flour and cook, stirring, for about 1 minute.
Pour in wine and simmer for about 8 minutes, allowing wine to lift any browned bits from pan, until sauce becomes thick.
Stir in water or broth and meat juices from the platter.
Simmer gravy for 3–4 minutes.
Slice roast and serve topped with gravy.