There's something about a roast that slows everything down. The house fills with the kind of smell that makes people wander into the kitchen. The table gets set properly. Everyone sits down at the same time.
The Sunday roast isn't just a meal, it's a ritual. And it starts at your local Ribeye Butcher Shop.
Choosing the Right Cut
At Ribeye, we carry several roasting cuts depending on the season and what you're feeding. For a classic Sunday roast with impressive presentation and deep beefy flavour, the tenderloin roast is hard to beat. It carves cleanly, holds up beautifully during a long oven roast, and looks stunning on a board.
For larger gatherings (think holidays, long weekends, Easter Sunday), a prime rib roast is the showstopper. But regardless of cut, the principles are the same.
Don't Skip The Dry Brine
Season your roast generously with coarse salt the night before or at minimum, four hours before cooking. Leave it uncovered in the fridge. This draws moisture to the surface, which then gets reabsorbed into the meat as a seasoned brine. The result is deeply flavoured, more tender beef.
Pat it dry before it goes in the oven. A dry surface = a better crust.
The Roasting Method
Start hot, finish low. Blast your roast at 450°F for the first 15–20 minutes to develop a crust, then drop the oven to 275°F and cook low and slow until your internal temperature hits 125°F for medium-rare. Use a thermometer, as guessing is how roasts get ruined.
Once it's out of the oven, tent it loosely with foil and rest it for a minimum of 20–30 minutes. A large roast can rest up to 45 minutes and still be hot enough to serve. This resting time is where the magic happens — the juices redistribute, the temperature evens out, and carving becomes effortless.
How Much Should I Buy?
A bone-in roast: plan for 1 lb per person. The bone takes up weight.
A boneless roast: plan for 0.5–0.75 lb per person.
Cooking for 6? Grab a 4–5 lb boneless roast and you'll be well covered with leftovers for sandwiches the next day. (Roast beef sandwiches the next morning: genuinely one of the great joys in life.)
Don't Forget The Sides
Don't overthink it. Yorkshire pudding if you want tradition. Roasted potatoes with duck fat if you want indulgence. Horseradish cream, au jus from the drippings, and a simple green salad. The roast is the centrepiece, everything else is the supporting act.
Come see us before the weekend. We'll help you pick the right cut and the right size. This is what we do.
