Sienna Miller's Sunday Roast (With Potatoes and Creamy Leeks)
ingredients
Sunday Roast
- 1 Stand Rib Roast About 5-7 pounds
- 10 Garlic Cloves Large cloves slivered
- 1 Bunch Fresh Thyme Leaves
- 3 Lbs Russett Potatoes Peeled and quartered
- 4 Tbsp Melted Butter
- 2 Tbsp Vegetable Oil
- 1 Bag Carrots Peeled and cut into 1-inch pieces
- 1-2 Tbsp Honey
- Kosher Salt and Freshly Ground Black Pepper
Gravy
- 3 Tbsp Butter
- 2 Tbsp Flour
- 1/4 Cup Red Wine
- 2 Cups Beef Stock
- 1-2 Tsp Worcestershire Sauce
- A Few Thyme Sprigs
- 1 Tbsp Dijon Mustard
- Squeeze Fresh Lemon
Leek Sauce
- 2 Tbsp Butter
- 1 Tbsp Flour
- 8 Medium Leeks White and light green parts only (cut in half lengthwise, then sliced)
- 1/2 Cup White Wine
- 1 Cup Milk
- 1/2 Cup Cream
- Freshly Grated Nutmeg
- Kosher Salt and Freshly Ground Black Pepper
prep
FOR THE ROAST:
• Preheat oven to 375F.
• Set the meat, bone-side-down, in a roasting pan.
• Rub all over with salt, pepper, olive oil and 2 Tbsp fresh thyme leaves.
• Make slits in meat and stuff with garlic.
• Roast the meat until an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium-rare).
• Turn heat to broil or 500F to brown the outside of the meat.
• Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.
• To serve, set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.
• Turn the roast right side up, carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.
• Pour warm gravy over the meat and serve at once.
• Serve roast with twice-cooked crispy potatoes, honey-roasted carrots and creamy leeks.
FOR THE GRAVY:
(While the roast is resting, make the gravy)
• Transfer pan juices to a measuring cup.
• In a large, high-sided pan, add butter and flour to make a roux.
• Add the red wine to deglaze and cook to reduce.
• Add the pan juices, stock or bouillon cubes, Worcestershire sauce and fresh thyme.
• Bring to a simmer and cook until thickened.
• Finish with Dijon mustard and lemon juice. Season to taste with salt and pepper.
FOR THE POTATOES:
• Boil for 15 minutes so they’re pretty soft.
• Once drained bash them about in the pan so they become fluffy.
• Ideally let them cool.
• Put a whole stick of butter, a big glug of vegetable oil - maybe 2 cups and 1 cup olive
• They will basically almost fry in the oil
• They need to cook for about an hour and 15 minutes.
• Stop to baste them a couple of times and turning them over
• Cook until they’re golden brown and crispy
FOR THE CARROTS:
• Transfer carrots to baking sheet,
• Drizzle with olive oil, 1Tbsp fresh thyme leaves, honey, salt and pepper.
• Bake until tender and slightly charred, about 20 minutes.
FOR THE CREAMY LEEKS:
• In a large, high-sided pan, melt butter over medium-high heat.
• Add leeks, season with salt and pepper, and cook until tender, about 5 minutes. Add flour and stir to coat and cook for 1-2 minutes.
• Deglaze with white wine and bring to a simmer.
• Add the milk and cream and bring to a simmer, cook until desired consistency, about 10 minutes.
• Season to taste with salt, pepper and a dash of freshly grated nutmeg, if desired.
