Sale
Sunday Roast
Sunday Roast
A proper roast for the table: a standing rib of beef, a rolled brisket or a rack of pork, with the gravy bones and dripping to go with it. We trim and tie every joint at the counter and write the cooking times on the label.
The plan: Slow oven, sharp knife, plenty of gravy
The rules
- 01
Allow about a pound of bone-in beef per person, or 8 ounces boneless.
- 02
Bring the joint to room temperature for an hour before it goes in the oven.
- 03
Use a probe thermometer: 125F for rare, 135F for medium rare, 145F for medium.
- 04
Rest the roast under foil for at least 20 minutes and make the gravy while it waits.
The cuts
What to order for sunday roast
Another occasion