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Woodfire English Sunday Roast

Woodfire English Sunday Roast Dinner

This Woodfire English Sunday Roast Dinner brings smoky ribeye, creamy gravy, maple glazed carrots, and golden Yorkshire puddings together in one meal. A first attempt that turned out rich, flavorful, and worth every bite.
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Course: Main Course
Cuisine: English
Keyword: ninja woodfire
Calories: 6591kcal
Author: Dad

Equipment

  • Ninja Woodfire
  • Ninja Woodfire Flattop Accessory
  • Half Sheet Pan with Wire Insert
  • Knife, Cutting Board
  • Deep Pan
  • 2 Quart Containers
  • Butcher's twine
  • Aluminum Foil
  • Whisk
  • Tongs

Ingredients

The Roast

  • 3 LB Ribeye Roast
  • 3 teaspoon Sea Salt About 1% by weight
  • 2 tablespoon Avocado Oil Estimated
  • Dad Dust 50% granulated garlic, 50% granulated onion, pinch of MSG
  • 1 tablespoon Brisket Pepper Estimated
  • 2 tablespoon Herbes de Provence Just Enough to Give a Nice Coating
  • 3 tablespoon Beef Tallow For searing

The Gravy

  • 32 OZ Beef Stock
  • 4 OZ Sliced mushrooms Small Can
  • 4 Cloves Garlic Crushed
  • 6 tablespoon Unsalted Butter Reserve 2 tablespoon for the end
  • 4 tablespoon All Purpose Flour
  • 2 teaspoon Sea Salt To taste
  • ¼ Cup Heavy Cream about ⅛–¼ cup

Maple Glazed Carrots

  • 8 Whole Carrots peeled, tops and tails removed, flattened slightly to lay flat
  • 4 tablespoon Unsalted Butter Melted
  • 2 tablespoon Dad Dust 50% granulated garlic, 50% granulated onion, pinch of MSG
  • 1 teaspoon Sea Salt More if needed to taste
  • 1 teaspoon Black Pepper
  • 2 tablespoon Maple Syrup

Yorkshire Puddings

  • 4 Large Eggs
  • 175 G Whole Milk
  • 25 G water
  • 2 G Sea Salt
  • 150 G All-Purpose Flour
  • 12 teaspoon Beef Tallow Just enough to put a little in each cup

Instructions

The Roast

  • Cover roast with sea salt (about 1% by weight). Place it on a half sheet pan with a wire rack and put it uncovered in the fridge overnight.
  • Coat roast lightly with oil. Season generously with Dad Dust, brisket pepper, and Herbes de Provence.
  • Tie roast with butcher’s twine to hold its shape.
  • Fill the Woodfire with smokin pecan pellets and set Woodfire to the SMOKER setting, 180°F (82°C) and 3 Hours. If you have the connected version insert a probe and set the Woodfire up as a Thermometer Cook, Manual, 120°F (49°C). Keep the roast on the sheet pan, so it can catch the drippings, and place it in the woodfire to smoke.
  • When the roast reaches an internal temp of 120°F (49°C) remove it and then remove strings. Set the Woodfire to GRILL HI and allow it to preheat fully, about 10 minutes. Add the beef tallow to the grill plate and sear the roast on all sides until crust develops (about 4 minutes).
  • Tent with foil and rest while cooking the other parts of the dinner.

The Gravy

  • Add broth, mushrooms, and crushed garlic to saucepan. Bring to a boil, then simmer for about 10 minutes so it can reduce. Transfer to a container and wipe out the pan.
  • In the same pan, melt 4 tablespoon butter over medium-low heat. Add 4 tablespoon flour, whisking constantly. Cook 3–4 minutes until nutty brown.
  • Slowly whisk in reduced beef stock, a little at a time, until smooth.
  • Taste and season with 1–2 teaspoon salt.
  • Stir in 2 tablespoon butter and a splash of cream at the end. Transfer to container until ready to serve.

Maple Glazed Carrots

  • Peel carrots, trim ends, and slice on sides so they lay flat.
  • Place carrots in a container with melted butter, Dad Dust, salt, pepper, and maple syrup. Toss to coat.
  • With the Woodfire still set to GRILL HI, sear carrots on the Woodfire flat top with beef tallow for 2 minutes per side (with the lid closed). Give the Woodfire flattop a quick clean with water and a silicone scraper.
  • Transfer to air fry basket. Set the Woodfire to AIRCRISP, 400°F (204°C) and 25 minutes. Cook for the 25 minutes.

Yorkshire Puddings

  • Whisk together eggs, milk, water, salt, and flour. Cover and rest for 30 minutes, or refrigerate overnight.
  • Preheat oven with popover tin inside to 400°F (204°C).
  • Add beef drippings or tallow to each well of the tin.
  • Fill each well halfway to three-quarters with batter.
  • Bake 20–25 minutes until tall, golden, and puffed.

Nutrition

Calories: 6591kcal | Carbohydrates: 263g | Protein: 355g | Fat: 466g | Saturated Fat: 237g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 177g | Trans Fat: 8g | Cholesterol: 2093mg | Sodium: 18604mg | Potassium: 8563mg | Fiber: 26g | Sugar: 66g | Vitamin A: 90234IU | Vitamin C: 39mg | Calcium: 1045mg | Iron: 51mg
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