A Sunday roast is the perfect meal for any special occasion. Whether it’s a birthday, holiday, or just a family get together, a roast is a classic and traditional way to get everyone around the table enjoying a fantastic meal.
I came across this recipe a while back, and I’ve done some variations on it – in the end, I always come back to using the same recipe I found years ago. It’s one of the best ways I’ve ever cooked a roast, and one of the most delicious ways to get the money out of a roast.
I know roasts can get quite expensive, but if it’s a special occasion in your house or you’re having guests over, then this would be the perfect recipe to serve! Though I served with broccoli, I highly suggest serving this with some Roasted Pecan Green Beans – it would be a match made in heaven 🙂
The fat on this roast literally melts in your mouth. It’s so delicious together with the almost fall apart meat that you’ll be asking yourself why you never cooked a roast like this before. Seriously, you can cut this meat with a fork – it’s THAT tender!
Yields 8 Servings
The Preparation
- 80 ounces beef rib roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
The Execution
1. In a roasting pan, let the 5 lb. Roast sit at room temperature for 60 minutes.
2. Preheat your oven to 375F. Begin mixing the spices together in a small bowl.
3. Rub the roast down with the seasonings, making sure the whole top is liberally covered.
4. Now, for the hard part. Let the roast sit in the oven for 1 hour. After 1 hour, turn off the oven completely. Let the roast sit in the oven for 3 hours. Do NOT open the oven door – you want the residual heat to continue cooking the meat.
About 30-45 minutes before serving the meat, turn the oven back on to 375F.
5. Remove the roast from the oven and cover with foil. Let it rest for 10 minutes additionally.
6. Slice the roast as thick as you’d like it. We got 2 large slices per person, serving 8 people total with some leftovers.
7. Serve! I had this with a side of broccoli with ranch and hot sauce.
This makes a total of 8 servings of Perfect Sunday Roast. Each serving comes out to be 997 calories, 79.7g fats, 0.4g net carbs, and 64.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 80 ounce beef rib roast | 7961 | 637.5 | 0 | 0 | 0 | 516.4 |
| 2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| Totals | 7976 | 637.6 | 3.6 | 0.8 | 2.8 | 517.2 |
| Per Serving (/8) | 997 | 79.7 | 0.5 | 0.1 | 0.4 | 64.6 |
Perfect Sunday Roast
Ingredients
- 80 ounce beef rib roast
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- In a roasting pan, let the roast sit at room temperature for 60 minutes.
- Preheat the oven to 375F. Mix the spices together in a small bowl.
- Rub the roast down with the seasonings, making sure the whole top is liberally covered.
- Now, for the hard part. Let the roast sit in the oven for 1 hour. After 1 hour, turn off the oven completely. Let the roast sit in the oven for 3 hours. Do NOT open the oven door – you want the residual heat to continue cooking the meat. Remove the roast from the oven and cover with foil. Let it rest for 10 minutes additionally.
- Slice the roast as thick as you’d like it. Serve! I had this with a side of broccoli with ranch and hot sauce.
This looks good. I’m a huge fan of prime rib, and wondering if this is how you make prime rib or if this taste like it? Some Au ju and horse radish with this would be even better! Is this a recommened time for rare? Or is this medium done?
Andy,
This comes out about medium-rare, but I am also a fan of rare meat and this was perfect for me. The texture is melt in your mouth – give it a try, definitely worth it 🙂
Hi guys,
I absolutely love this recipe. It is my go-to meal most time. The roast comes out beautifully and I just love it! But, ive been having difficulty finding a 5 lb roast. I actually have a roast laid out to cook later on today to make “sunday” but its a 2 lb roast so how would the times change
It should be around the same time. I’ve done roasts from 3 lbs to 8 lbs with similar times and it’s come out very nicely cooked each time. Not 100% sure it’ll work for a 2 lb. roast, but it’s worth a shot!