One joint, carved in the room
The Sunday Roast, Elevated
A rib of beef or a whole turbot, roast potatoes that take three stages, one green vegetable, a proper gravy, and a pudding that arrives while the plates are still warm.
Preparation
What happens when
- The day beforeStock for the gravy made from bones, pudding baked or assembled, potatoes peeled and kept in water.
- The dayMeat out two hours ahead, potatoes parboiled early, oven at full heat an hour before the joint goes in.
Service
How to serve it
Carve in the room. Everything else waits on the sideboard in hot dishes, and the gravy goes round twice. Plates hot enough to be uncomfortable to hold.
At home
Rib of beef for eight with real roast potatoes
Two thermometers of attention and the rest is timing.
- Take a 3 kg two bone rib out of the fridge two hours ahead and salt it. Roast at 240 degrees for 20 minutes, then at 160 until the core reads 52 degrees, about 60 to 75 minutes. Rest 30 minutes.
- Potatoes: parboil 2 kg floury potatoes 10 minutes, drain, shake them roughly in the pan, then roast in very hot fat for 50 minutes, turning twice.
- Gravy: deglaze the roasting tin with 200 ml red wine, add 600 ml beef stock, reduce by half, strain, finish with the resting juices.
- Serve with a green vegetable cooked at the last minute and horseradish cream made with real horseradish.
Editor’s tip: Rest the beef for half an hour in a warm place. It will not go cold and it will carve completely differently.
Plan it
Quantities and timing
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Where this menu belongs
Format
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Where it eats best
Market
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Market
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