Transforming an ordinary day into an extraordinary occasion is effortlessly achieved with a classic Sunday roast. Jamie Oliver’s rendition of this beloved tradition elevates the experience, making it a truly memorable meal that deserves a place at your table, whether for a grand celebration or simply to make a regular weekend feel special. This isn’t just a meal; it’s an event, a culinary journey that promises tender, succulent beef and potatoes so crisp they’ll redefine your expectations.
There’s an undeniable magic to a Sunday roast, and Jamie Oliver’s version, in particular, captures the essence of comforting indulgence. While it’s certainly a splurge worthy of a holiday feast or significant milestone, its inherent deliciousness means you don’t need a special reason to prepare it. Life, after all, is a tapestry woven from memorable moments, and this magnificent roast is designed to create one such unforgettable experience. With its rich flavors and impressive presentation, it’s a dish that will have everyone at the table talking long after the last bite. The secret lies in the meticulous preparation, from the aromatic herb rub to the perfectly crisp potatoes, all culminating in a show-stopping centerpiece that celebrates the joy of sharing good food.–Renee Schettler Rossi
Mastering the Art of Carving a Rib Roast for the Ultimate Experience
Traditional rib roast carving often involves slicing between the bones, presenting each diner with a substantial steak-like portion. This typically includes four distinct elements: the perfectly medium-rare, meaty eye of the rib; the richly marbled, well-done outer fatty section; the delightfully gnawable bone ends; and any crispy-edged fatty bits. While there’s nothing inherently wrong with this classic approach, Jamie Oliver’s method for carving a rib roast offers a more refined and customizable dining experience. This recipe guides you through dissecting the entire roast into these individual components and arranging them separately on a platter or cutting board. This innovative presentation allows each guest to indulge in their preferred parts, whether it’s the tender eye, the flavorful fat, or the satisfying bones, ensuring every palate is perfectly pleased. It’s a method that promises to make knees wobbly and taste buds sing.
Jamie Oliver’s Ultimate Sunday Roast
By David Leite
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Video Guide
A video tutorial for this recipe would typically appear here.
Ingredients
- One (5-pound) rib roast of beef, bone-in
- 1/2 bunch fresh rosemary (about 5 sprigs)
- 1 heaping teaspoon sea salt, plus more to taste
- 1 heaping teaspoon white or black peppercorns
- Olive oil
- 2 1/2 pounds russet potatoes
- 1 pound turnips (or substitute more potatoes)
- 3 1/2 tablespoons (1 1/2 oz) unsalted butter, at room temperature
- 2 tablespoons runny honey
- 1 whole head garlic, separated into cloves but not peeled
- 20 bay leaves (yes, 20—though they can be optional)
- 6 tablespoons red wine vinegar or cider vinegar
- Prepared horseradish
- English mustard
Instructions
- Take the beef out of the fridge about 30 minutes before you intend to cook it to allow it to come to room temperature. This ensures more even cooking.
- Preheat your oven to a high 475°F (246°C). Place your largest, sturdiest roasting pan inside the oven to heat up thoroughly. A hot pan helps create a beautiful crust on the roast.
- Prepare the aromatic rub: Bash the leaves from 2 sprigs of rosemary into a paste with a heaping teaspoon each of sea salt and peppercorns. A mortar and pestle work wonderfully for this, or finely chop them. Add a drizzle of olive oil to the paste and rub it generously all over the beef. Carefully place the seasoned beef straight into the screaming hot roasting pan, fatty side up. Roast, uncovered, for 50 minutes for a rare to medium-rare result. If you prefer your roast medium, add a little extra time. Remember, the internal temperature of the roast will continue to rise as it rests.
- While the beef roasts, bring a large pan of salted water to a rolling boil. Peel the potatoes and turnips, then halve or quarter them, cutting them into roughly 1-inch chunks. Add them to the boiling water and cook until they are somewhat tender, which usually takes about 10 minutes. Drain the root vegetables thoroughly in a colander. Toss them a few times to rough up their edges and expel any excess moisture, then let them dry completely. This step is crucial for achieving a super crisp exterior. They can sit aside until needed.
- Once the initial roasting time is complete, carefully transfer the beef roast to a clean plate and set the roasting pan aside, keeping the oven on. Dot about half of the unsalted butter (approximately 2 tablespoons, no need for extreme precision) on top of the meat. Using the remaining rosemary sprigs, brush the runny honey all over the roast. This adds a subtle sweetness and beautiful glaze. Cover the meat with a double layer of aluminum foil and a kitchen towel to keep it warm and allow it to rest for at least 30 minutes. The rosemary sprigs can be set aside for later use.
- While the meat rests, prepare your vegetables for their second roast. Quickly bash the unpeeled cloves from the whole head of garlic to release their aroma. Add these to the rendered fat in the hot roasting pan, along with the remaining butter and all 20 bay leaves. Pour in the red wine or cider vinegar. Place the pan over 1 or 2 burners set to medium-high heat. Add the par-cooked potatoes and turnips. Keep everything moving, stirring and tossing the vegetables to coat them in the flavorful pan juices. Season well with additional salt and pepper. Once everything is sizzling, return the roasting pan with the vegetables to the hot oven for another 30 minutes, or until they are delightfully crisp and golden brown.
- As the vegetables are nearing perfection, it’s time to carve the beef. If your butcher tied the meat, remove any string. Collect any precious juices that have accumulated on the resting plate and pour them into a small, heatproof dish. Place this dish in the oven alongside the vegetables to keep warm. Grab a sharp carving knife. First, detach the roast from its bones in a single, fluid swoop by sliding the knife carefully between the rib bones and the roast. Next, trim the upper cap, which is the fattier portion of the roast. Discard any excessively fatty parts of this cap and thinly slice the remaining meaty section. Now, slice the main roast into individual chops, cutting between where the rib bones were. Finally, chop the meaty ends of the ribs from the rib bones.
☞ TESTER TIP: For ease and presentation, consider having two cutting boards ready—one dedicated to carving the roast and another clean one for serving.
- Before serving, use the rosemary sprig brushes (saved from earlier) to paint the various cuts of meat with the rich, flavorful juices left on the carving board. This infuses the meat with a final burst of herbaceous flavor. Serve the magnificent roast immediately with the hot, crisp-edged vegetables, the dish of warm juices, and generous dollops of prepared horseradish and English mustard for an authentic British experience.
Adapted From
Jamie Oliver’s Great Britain
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Nutrition Facts (per serving)
Calories: 1175 kcal
Carbohydrates: 50 g
Protein: 46 g
Fat: 88 g
Saturated Fat: 38 g
Monounsaturated Fat: 37 g
Trans Fat: 0.3 g
Cholesterol: 200 mg
Sodium: 586 mg
Fiber: 5 g
Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
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Insights from Our Recipe Testers
Our team of dedicated recipe testers embraced the challenge of Jamie Oliver’s Sunday Roast, providing invaluable feedback and enthusiastic endorsements. Here’s what they had to say about this impressive dish:
Martha T.
Martha T. described the roast as an immediate hit, with both human and canine palates eagerly anticipating the meal. Despite initial confusion about creating a rosemary paste and leaving garlic peels on, she followed the instructions with “blind faith,” which ultimately paid off with excellent flavors. She noted that her roast yielded less fat for the potatoes than expected, prompting her to supplement with olive oil. Martha also suggested that red or fingerling potatoes might be a better choice than turnips for future preparations.
Cindy Zaiffdeen
Cindy Zaiffdeen found the recipe to be “fairly easy to put together” and was particularly pleased with the perfectly medium-rare meat and vegetables. She appreciated the pre-cooking of the potatoes and turnips, noting that tossing them in the colander created “lovely crisp bits” when baked. However, Cindy expressed a dislike for the honey, finding its sweetness didn’t complement the beef to her taste. She also mentioned that brushing the meat with rosemary sprigs didn’t enhance the flavor significantly, suggesting a regular basting brush would suffice.
Amy Iacopi
For Amy Iacopi, this was her first attempt at making prime rib, and she described the result as “pretty spectacular.” She highlighted the initial shock of the meat’s price but deemed it worth it for a celebratory meal. Amy noted that her roast was quite rare after the initial 50 minutes and required an additional 10 minutes at a slightly lower temperature (425°F) to reach a perfect medium-rare. She eagerly anticipated enjoying the leftovers in a sandwich, emphasizing the dish’s versatility and deliciousness.
Kate H. Knapp
Kate H. Knapp praised the recipe as a “lovely Sunday evening meal” that is simple to prepare and provides a hearty start to the week, especially with the generous leftovers from a five-pound roast. She found the potatoes and turnips to be a delicious accompaniment, having soaked up all the meat’s flavors. Kate advised future cooks to check the roast’s internal temperature before resting to avoid undercooked meat. Beyond that, she lauded the recipe’s flavors, ease, and overall impressive outcome.
Lori Widmeyer
Lori Widmeyer was “thrilled” to find her roast perfectly medium-rare inside, with only the fatty outer edge appearing overcooked. She noted the honey butter imparted a “mild” and “lovely tiny hint of sweetness.” Her vegetables were also perfect, crisp on the outside and soft within. Lori initially worried her roast might be overcooked but followed the instructions, finding the meat cooled considerably during the vegetable cooking time. She pondered if combining some cooking steps could keep the meat hotter, but still concluded it was a “great recipe.”
Helen Doberstein
Helen Doberstein enthusiastically declared this a “great recipe” that her family raved about, characterizing it as a simple yet “really, really good one” typical of Jamie Oliver. She was pleasantly surprised by the subtle taste imparted by the honey and butter added after initial roasting. Lacking specified vegetables, Helen improvised with beets and parsnips, finding them equally delicious. Despite using a generous amount of garlic and bay leaves, she found none of the flavors overpowering. She did note the “very sharp” smell of vinegar while cooking and recommended opening a window, ultimately resulting in “some of the nicest roast vegetables” she had ever made.
Natalie Reebel
Natalie Reebel praised the unique quality of this rib roast, particularly the “whole new dimension” added by the honey with its “hint of rosemary and sweetness,” making the flavor truly memorable. She found the turnips and potatoes to be the “perfect sidekick,” especially enjoying the potatoes. Using 5 sprigs of rosemary in total, she found it sufficient. Natalie advised not to be alarmed by sizzling sounds during high-heat roasting and emphasized having vegetables prepped before removing the meat from the oven for a “stress-free” process.
Why Jamie Oliver’s Sunday Roast Stands Out
What makes Jamie Oliver’s approach to the classic Sunday roast so exceptional? It’s a combination of clever techniques and thoughtful flavor pairings that elevate the entire meal. Firstly, the initial high-heat roast creates a magnificent crust, locking in the juices and developing a deep, rich flavor profile. The innovative carving method, which separates the roast into its distinct components, allows for a personalized dining experience, catering to individual preferences for meat doneness and texture. This thoughtful presentation transforms a simple meal into a shared culinary adventure.
Furthermore, the inclusion of honey and butter brushed onto the resting roast introduces a subtle sweetness and a tenderizing effect that beautifully complements the savory beef. The aromatic blend of rosemary, sea salt, and peppercorns forms a simple yet potent rub that permeates the meat with fragrant notes. And let’s not forget the vegetables – par-boiling and roughing up the potatoes and turnips ensures they become incredibly crisp and golden when roasted in the flavorful pan drippings, a perfect contrast to the tender beef. This holistic approach ensures every element of the meal is optimized for maximum flavor and enjoyment.
Tips for Roasting Success
- Temperature is Key: While the recipe provides cooking times, using a meat thermometer is the most reliable way to achieve your desired doneness. For medium-rare, aim for 125-130°F (52-54°C) before resting, as the temperature will rise an additional 5-10 degrees.
- Don’t Skip the Rest: Allowing the roast to rest for at least 30 minutes (or even up to 45 minutes) is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful outcome.
- Pan Drippings are Gold: Don’t discard the juices that collect in the roasting pan or on the carving board. These are packed with flavor and make an excellent accompaniment, especially when warmed slightly.
- Customize Your Veggies: While potatoes and turnips are suggested, feel free to experiment with other root vegetables like carrots, parsnips, or sweet potatoes. Ensure they are cut to a similar size for even cooking.
- Ventilation for Vinegar: As one of our testers noted, the vinegar can create a sharp aroma as it cooks. Ensure good ventilation in your kitchen by opening a window or using a range hood.
Jamie Oliver’s Sunday Roast is more than just a recipe; it’s an invitation to create culinary memories. With its irresistible blend of flavors, tender textures, and impressive presentation, it promises to be a meal that delights and satisfies. Whether you’re a seasoned chef or new to roasting, this guide empowers you to craft a magnificent centerpiece that will earn rave reviews and become a cherished tradition in your home.