English Sunday Roast
A classic English Sunday Roast featuring a herb-crusted bone-in rib roast with garlic and rosemary for a tender, juicy interior and crackling crust.
Ingredients
For the Roast
- 5 pound bone-in rib roast
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 sprig fresh rosemary chopped
- 4 clove garlic minced
Instructions
Roast Preparation
- Remove the rib roast from the fridge 1 hour before cooking to reach room temperature.
- Preheat the oven to 450°F. Pat the roast dry to ensure a crisp crust.
- Make shallow slits across the fat cap and tuck minced garlic into each slit for fragrant pockets of flavor.4 clove garlic
- Rub the roast with olive oil, then season with salt, pepper, and chopped rosemary, pressing the mixture to adhere.2 tablespoon olive oil, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 2 sprig fresh rosemary
- Place the roast on a rack in a roasting pan, fat side up, and roast at 450°F for 15 minutes.
- Lower the oven temperature to 325°F and continue roasting until an instant-read thermometer registers 125°F in the thickest part—about 15 minutes per pound (roughly 1 hour for a 5-pound roast).
- Remove the roast, transfer to a cutting board, tent loosely with foil, and rest for 30 minutes so juices redistribute.
- Carve into thick slices and serve immediately with your favorite sides.
Notes
In my first test, letting the roast rest uncovered in the fridge overnight deepened the crust and added extra crispiness.
During my second roast, scoring the fat more deeply (without cutting into the meat) helped render more fat and intensified the crackling texture.
For make-ahead prep, season the roast and refrigerate uncovered; bring to room temperature before roasting to ensure even cooking.