Sunday Roast: Eating the UK

by Karen on Friday, November 26, 2010

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The tradition of Sunday roast usually involves any kind of roasted meat, so I decided to go with a beautiful rib roast, but you can easily make a good roast with other cuts like top roast, just make sure it has a lot of fat marbled throughout.  If you buy a rib roast, ask your butcher to french and tie it.  Traditionally in the UK, beef roast is accompanied with Yorkshire pudding, a side that is made with beef fat drippings that is just delicious!

Rib Roast

I'm not going to provide a recipe with measurements because you'll most likely use this recipe in varying amounts, but here are rules of thumb to go by.  And everyone could benefit from a little math, no?

Amount of meat:
– For 6 people, buy about 5-6 pounds of meat with bone (without bone you can buy 3 pound)

– For rare: 11 minutes per pound
– For medium: 14 minutes per pound
– For well done: 16 minutes per pound

OR, you can test with a thermometer:
– For rare: 120 degrees
– For medium: 140 degrees
– For well done: 160 degrees

A few more tips:
1) Make sure your beef is at room temperature.  Leave it out for at least 40 minutes.
2) Salt your meat liberally, you may think it's too much, but it's not.  Trust me.
3) Rest the meat for 30 minutes before carving into it.

Preheat your oven to 475 degrees with the rack on the middle rack.  Pat your rib roast dry with towels and rub olive oil on it and sprinkle with generous amounts of good salt.  Crack some fresh pepper over the rib roast.  Place on a rack in a roasting pan with the fat cap facing up.  If you don't have this you can place the roast directly on the oven rack and place a large pan to catch the drippings underneath.  Just make sure its large enough so nothing gets on the bottom of your oven (grease fires: NO GOOD).

After 30 minutes roasting, turn down the heat to 375 degrees and cook the rest of the time to your liking of doneness.

Let the joint rest for 30 minutes with a foil tented over it.  Reserve the beef drippings for Yorkshire pudding or gravy.  To carve, slice the ribs off (and enjoy separately- they're my favorite part!) and slice the round roast thinly and serve with Yorkshire pudding, some veggies of your liking and creamed horseradish.

Creamed horseradish

– 7.5 oz container of crème fraiche
– prepared horseradish, drained well
– 1 tbsp of lemon juice
– kosher salt

Mix 2-3 heaping spoonful of drained horseradish, lemon juice and salt, and mix into the creme fraiche.  Add more if you enjoy more heat!

Brussels sprouts

– 2-3 pounds of brussels sprouts, washed and dried
– 4 slices of bacon, cut into thin strips
– 1/4 cup of chicken stock or water
– salt to taste

Cut the brussels sprouts down the middle through the stem so the leaves stay in tact.  In a large saute pan and over medium high heat, cook the bacon until browned and crispy.  With a slotted spoon, remove the bacon onto paper towels and pour out all but about 2 tablespoons of grease.  Turn the heat up to high and throw in the brussels sprouts.  Saute them until they start to lightly brown, about 5 minutes, and pour the chicken stock in and cover with a lid.  Steam for about 5 minutes.  Add some salt and the bacon back in.  Don't forget the bacon is already salty, so just a pinch of salt will do.  Mix to incorporate and serve.

Assemble this beautiful spread and enjoy on a lovely Sunday afternoon… or any day of the week!



tasteofbeirut November 27, 2010 at 1:20 pm

I don’t know of anyone who can look at such a meal and not feel hunger pangs! this is the epitoze of comfort food, British style!

Kulsum at JourneyKitchen November 30, 2010 at 12:12 am

its early morning! ok not so early morning here and I want to eat that plate! Such incredible British food, my hearts on the creamed horseradish and brussels sprouts in particular! No thts a lie. My heart is all over tht plate 🙂

Valerie November 30, 2010 at 8:36 pm

This was soooooooo yummy and everything complimented each other brilliantly. A delicious Thanksgiving treat!

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