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Mastering the Woodfire English Sunday Roast Dinner: An American’s First Culinary Adventure

Embarking on the culinary journey of preparing a traditional Woodfire English Sunday Roast Dinner can sound like a daunting task, especially when it’s an American tackling this iconic British meal for the very first time. Yet, when the community asks, Dad delivers! While I may not have grown up with the comforting aromas of perfectly roasted beef and fluffy Yorkshire puddings filling our Sunday home, that certainly didn’t deter me from pouring every ounce of effort and passion into recreating this cherished classic.

The magnificent feast that emerged from the Woodfire grill was nothing short of spectacular: a roast bursting with deep smoky flavor, generously complemented by a rich, velvety homemade gravy, sweet and tender maple-glazed carrots, and those wonderfully iconic Yorkshire puddings – which, I must admit, were an entirely new and absolutely delightful culinary discovery for me.

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Your Comprehensive Guide to the Woodfire English Sunday Roast Dinner

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Woodfire English Sunday Roast Dinner

This Woodfire English Sunday Roast Dinner harmoniously blends smoky ribeye, a rich homemade gravy, sweet maple-glazed carrots, and perfectly puffed golden Yorkshire puddings into a truly unforgettable meal. My first attempt resulted in a dish that was robust, incredibly flavorful, and utterly satisfying with every single bite.

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Course: Main Course

Cuisine: English

Keyword: ninja woodfire, sunday roast, roast beef, english cuisine

Calories: 6591 kcal

Author: Dad

Equipment

Ninja Woodfire Outdoor Grill
Ninja Woodfire Flattop Accessory
Half Sheet Pan with Wire Insert
Knife, Cutting Board
Deep Pan (for gravy)
2 Quart Containers
Butcher’s Twine
Aluminum Foil
Whisk
Tongs
Popover Tin or Muffin Tin (for Yorkshire puddings)
Silicone Scraper (for cleaning flattop)

Ingredients

The Roast

3 LB Ribeye Roast
3 teaspoon Sea Salt (approximately 1% by weight of the roast)
2 tablespoon Avocado Oil (estimated for light coating)
Dad Dust (A blend of 50% granulated garlic, 50% granulated onion, with a pinch of MSG)
1 tablespoon Brisket Pepper (estimated for generous seasoning)
2 tablespoon Herbes de Provence (enough for a nice, even coating)
3 tablespoon Beef Tallow (for searing the roast)

The Gravy

32 OZ Beef Stock (high quality recommended)
4 OZ Sliced Mushrooms (small can, drained)
4 Cloves Garlic (crushed for maximum flavor)
6 tablespoon Unsalted Butter (reserve 2 tablespoons for finishing)
4 tablespoon All-Purpose Flour (for making the roux)
2 teaspoon Sea Salt (or to taste)
¼ Cup Heavy Cream (about ⅛–¼ cup, for richness)

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 (as described above)
1 teaspoon Sea Salt (more if needed to taste)
1 teaspoon Black Pepper (freshly ground is best)
2 tablespoon Maple Syrup (pure maple syrup for best flavor)

Yorkshire Puddings

4 Large Eggs
175 G Whole Milk (measured by weight for precision)
25 G Water (measured by weight)
2 G Sea Salt (measured by weight)
150 G All-Purpose Flour (measured by weight)
12 teaspoon Beef Tallow (just enough to put a little in each cup of the tin)

Instructions

The Roast: Smoked & Seared Perfection

Dry Brine the Roast: Generously cover your ribeye roast with sea salt, aiming for approximately 1% of its total weight. Place the roast on a half sheet pan fitted with a wire rack. Refrigerate it, uncovered, overnight. This crucial dry brining step draws out moisture, concentrates the beef’s flavor, and prepares it for an exceptional crust.
Season the Roast: The next day, lightly coat the roast with avocado oil. Then, liberally season all sides with “Dad Dust” (your garlic, onion, MSG blend), coarse brisket pepper, and a generous coating of Herbes de Provence.
Tie the Roast: Using butcher’s twine, securely tie the roast at regular intervals. This helps it maintain an even, compact shape throughout the cooking process, promoting uniform doneness.
Smoke in the Woodfire: Fill your Ninja Woodfire grill with smoking pecan pellets. Set the Woodfire to the SMOKER setting at 180°F (82°C) for an initial cooking time of 3 hours. For precise temperature control, especially with a connected model, insert a temperature probe and set the Woodfire for a Thermometer Cook, aiming for an internal temperature of 120°F (49°C). Place the roast, still on its sheet pan (to catch delicious drippings), into the Woodfire to begin smoking.
Sear for a Golden Crust: Once the roast’s internal temperature reaches 120°F (49°C), carefully remove it from the Woodfire and snip off the butcher’s twine. Increase the Woodfire setting to GRILL HI and allow it to preheat fully, which typically takes about 10 minutes. Add 3 tablespoons of beef tallow to the grill plate. Sear the roast on all sides until a beautiful, rich crust develops, usually around 4 minutes per side.
Rest the Roast: Tent the seared roast loosely with aluminum foil and allow it to rest. Resting is essential for the juices to redistribute throughout the meat, ensuring a tender and flavorful slice. Rest it while you prepare the remaining components of your dinner.

The Gravy: Rich & Flavorful

Reduce the Stock: In a saucepan, combine the beef broth, drained sliced mushrooms, and crushed garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This reduction process intensifies the flavors. Transfer the reduced liquid to a separate container and quickly wipe out the saucepan.
Make the Roux: In the same clean saucepan, melt 4 tablespoons of unsalted butter over medium-low heat. Gradually add 4 tablespoons of all-purpose flour, whisking constantly to create a smooth roux. Cook the roux for 3-4 minutes, stirring continuously, until it reaches a fragrant, nutty brown color.
Thicken the Gravy: Slowly whisk in the reduced beef stock, adding a small amount at a time to prevent lumps. Continue whisking until the gravy thickens to your desired consistency.
Season to Taste: Taste the gravy and season with 1-2 teaspoons of sea salt, adjusting as necessary to achieve perfect balance.
Finish with Cream & Butter: Just before serving, stir in the reserved 2 tablespoons of butter and a splash of heavy cream. This adds an extra layer of richness and a silky smooth finish. Transfer the gravy to a serving vessel and keep it warm.

Maple Glazed Carrots: Sweet & Savory Crunch

Prepare Carrots: Peel the carrots, trim both ends, and then slice them lengthwise or on the sides to create a flat surface. This ensures they lay flat and cook evenly.
Season Carrots: In a container, combine the prepared carrots with melted butter, Dad Dust, sea salt, black pepper, and maple syrup. Toss thoroughly to ensure every carrot piece is evenly coated.
Sear on Woodfire Flattop: With the Woodfire still set to GRILL HI, place the Woodfire flat top accessory on the grill. Add a small amount of beef tallow. Sear the seasoned carrots on the flat top for 2 minutes per side, keeping the lid closed to trap heat and flavor. After searing, quickly clean the Woodfire flat top using water and a silicone scraper.
Air Crisp to Perfection: Transfer the seared carrots to the air fry basket. Set the Woodfire to AIRCRISP at 400°F (204°C) for 25 minutes. Cook until the carrots are tender-crisp and beautifully caramelized.

Yorkshire Puddings: Light & Puffed Wonders

Prepare Batter: In a bowl, whisk together the eggs, whole milk, water, sea salt, and all-purpose flour until a smooth, lump-free batter is formed. Cover the bowl and allow the batter to rest at room temperature for at least 30 minutes, or for optimal results, refrigerate it overnight.
Preheat Oven & Tin: Preheat your conventional oven to a scorching 400°F (204°C) with a popover tin (or a deep muffin tin) placed inside. The tin needs to be screaming hot for the puddings to rise correctly.
Add Hot Tallow: Carefully remove the hot tin from the oven. Add a small amount of beef drippings or beef tallow (approximately 1 teaspoon) to each well. The fat should sizzle immediately.
Fill & Bake: Quickly fill each well halfway to three-quarters full with the rested Yorkshire pudding batter. Immediately return the tin to the hot oven.
Bake Until Puffed: Bake for 20-25 minutes, or until the puddings are impressively tall, gloriously golden brown, and wonderfully puffed. It’s crucial to resist the urge to open the oven door during baking, as this can cause them to deflate.

Nutrition Facts (Estimated per serving)

Calories: 6591 kcal

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: 90234 IU

Vitamin C: 39mg

Calcium: 1045mg

Iron: 51mg

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The Journey to a Perfect Woodfire Roast Beef

From the very outset, this entire cooking endeavor was about embracing a significant culinary challenge. My strategy for the ribeye roast centered on the revered reverse sear method, a technique I wholeheartedly endorse for beef roasts. There’s truly nothing that matches the culinary magic of a slow, controlled smoke followed by an intense, high-heat sear; it’s the ultimate combination for achieving an incredibly tender, juicy interior and an irresistible, deeply flavored crust. For this authentic English Sunday Roast, I carefully selected pecan pellets for the Ninja Woodfire. Pecan delivers a wonderfully balanced smoky essence, robust enough to permeate the meat with complex notes without imparting any harsh bitterness, creating a subtle yet profound depth of flavor.

The integrated temperature probe in the Woodfire was my trusted companion throughout the smoking phase, ensuring meticulous temperature control and keeping the entire process perfectly on target, removing all guesswork. The foundation of a truly flavorful and tender roast begins long before it ever sees heat. My chosen 3-pound ribeye roast underwent a dry brine overnight, a simple yet remarkably powerful step. Dry brining pulls moisture from the surface of the meat, concentrating its natural flavors and making it incredibly receptive to seasoning. This preparation primes the meat, guaranteeing maximum flavor penetration and an exceptionally juicy outcome, ensuring every slice is a delight.

The seasoning blend I chose was intentionally straightforward yet boldly aromatic. It featured “Dad Dust” – my proprietary mix of 50% granulated garlic and 50% granulated onion, enhanced with a tiny pinch of MSG for an extra layer of umami depth. This was complemented by coarse brisket pepper, providing a robust, peppery kick, and a generous coating of Herbes de Provence. Yes, the inclusion of French herbs on a quintessential British dinner might initially raise an eyebrow, but the fragrant blend of savory, thyme, rosemary, marjoram, and oregano beautifully complemented the rich beef and the smoky woodfire profile, proving to be a surprisingly perfect marriage of culinary traditions and flavors that elevated the entire dish.

Yorkshire Puddings: My First Foray into British Baking Excellence

Without a doubt, one of the most thrilling and anticipated elements of this entire cooking adventure was attempting Yorkshire puddings for the very first time. I must confess, before this challenge, I had never even had the pleasure of tasting one, let alone embarking on the intricate process of making them from scratch. The concept, originating from the drippings of a roast and known for their dramatic rise, fascinated me, and the challenge to create them was enthusiastically accepted!

The batter itself came together with a classic, humble combination of large eggs, whole milk, water, all-purpose flour, and a touch of sea salt. A crucial step, as I learned through my research and eager anticipation, was allowing the batter to rest. This resting period, whether for a minimum of 30 minutes or, ideally, overnight in the refrigerator, is paramount. It allows the flour to fully hydrate, and the gluten to relax, which are both essential for achieving that signature airy, puffed texture that defines a perfect Yorkshire pudding. With the batter perfected and sufficiently rested, the next critical phase involved a screaming hot popover tin. This isn’t just warm; it needs to be blisteringly hot, with each well generously slicked with beef drippings or, in my case, beef tallow. The intense heat instantly sets the edges of the batter upon contact, causing the moisture inside to rapidly expand into steam, which in turn forces the batter upwards, creating those magnificent, towering structures.

These puddings baked up tall and gloriously golden, their dramatically puffed appearance making me feel like I’d pulled off a genuine culinary magic trick. Served alongside the smoky, tender ribeye and generously smothered in the rich homemade gravy, they offered a delightful experience: a slightly crisp exterior giving way to a soft, custardy interior. They truly reminded me of the absolute best dinner roll you could ever imagine, but with an unmistakable, charismatic personality all their own. They proved to be the perfect, flavorful vehicles for soaking up every last drop of that savory gravy, making each bite incredibly satisfying.

Maple Glazed Carrots: A Sweet and Savory Side Dish Masterpiece

To provide a vibrant counterpoint and a touch of essential freshness to the richness of the roast and gravy, I prepared maple-glazed carrots. This side dish brought a welcome touch of sweetness, a hint of earthiness, and a beautiful splash of color to the plate. These carrots were meticulously prepared: peeled, their tops and tails removed, and then cleverly flattened slightly on their sides. This seemingly small but significant preparation step ensures that each carrot piece lays flat on the cooking surface, maximizing contact for even searing and promoting consistent caramelization across every surface.

Once prepped, they were then generously coated in a delightful mixture of melted unsalted butter, more of that trusty “Dad Dust” (for savory depth), sea salt, freshly ground black pepper (for a subtle kick), and, of course, a generous drizzle of pure maple syrup. This blend created a beautiful balance of sweet, savory, and subtly peppery notes, ensuring the carrots were anything but bland.

The cooking process for the carrots was executed in two distinct stages, carefully designed to infuse them with maximum flavor and achieve the ideal tender-crisp texture. First, they were seared on the Ninja Woodfire’s flat top accessory, which was still operating at the GRILL HI heat setting, with a little extra beef tallow for enhanced flavor and browning. This initial high-heat searing created beautiful char marks and began the caramelization process, locking in their natural sugars and adding a smoky char. Following this crucial step, they were transferred to the Woodfire’s air crisp basket. The Woodfire’s AIRCRISP setting at 400°F (204°C) then took over for 25 minutes, transforming them into tender-crisp perfection with slightly crispy edges.

Even though they cooked a touch longer than my initial plan (a happy accident!), the extended time only deepened their inherent sweetness and enhanced their inherent “carroty” flavor, making them incredibly satisfying. Their vibrant orange color and sweet-savory profile added a much-needed bright, earthy counterpoint that beautifully cut through the indulgent richness of the roast and its accompanying gravy, ensuring a well-rounded and visually appealing meal.

Why This Woodfire English Sunday Roast Dinner Shines So Brightly

Every single component of this Woodfire English Sunday Roast Dinner was carefully considered and played a vital, interconnected role in creating a cohesive, extraordinary meal that truly shone. The star of the show, the succulent ribeye roast itself, emerged from the Woodfire perfectly cooked to a medium-rare doneness. It exuded incredible tenderness, was deeply infused with fragrant herbs, and boasted a magnificent, savory crust that flawlessly locked in all its incredible juices and the subtle, inviting smoky essence. This careful preparation ensured the beef was the undeniable, show-stopping centerpiece it deserved to be.

The homemade gravy, a cornerstone of any truly authentic Sunday roast, was a triumph in its own right. Meticulously crafted from rich beef stock, savory mushrooms, aromatic garlic, creamy butter, and finished with a luxurious splash of heavy cream, it provided a velvety, deeply flavored unifier. This gravy elegantly brought every element on the plate together, its richness perfectly complementing the robust beef and adding an essential layer of comforting warmth and depth to the entire meal.

Even for a first-timer like me, the Yorkshire puddings felt authentically traditional and provided a delightful surprise. Their unique texture—beautifully crisp and airy on the outside, yet wonderfully tender and custardy within—provided a delightful textural contrast to the softer elements of the meal. They proved to be perfect sponges, eagerly soaking up that glorious gravy and enhancing every forkful. And finally, the maple-glazed carrots were more than just a simple side dish; they introduced a crucial element of vibrant color, a touch of natural sweetness, and a much-needed textural and flavor balance, skillfully preventing the meal from becoming overwhelmingly rich. Together, these carefully balanced elements created a harmonious, deeply satisfying, and memorable dining experience.

What truly elevates this particular Woodfire English Sunday Roast Dinner, transforming it from a mere meal into a culinary marvel, is the ingenious and versatile utilization of a single, powerful cooking appliance: the Ninja Woodfire. It wasn’t just a smoker or a grill; for this elaborate feast, it truly became the entire outdoor kitchen. The ribeye was expertly smoked to infuse it with profound depth of flavor, then flawlessly seared to achieve that coveted, crisp crust, all within the same incredibly capable unit. The vibrant maple-glazed carrots began their delicious transformation on the Woodfire’s flat top accessory, achieving beautiful caramelization and a slight char, before finishing to tender-crisp perfection in the integrated air crisp basket.

Even the popover tin for the Yorkshire puddings found its perfect hot environment within the Woodfire, demonstrating its impressive ability to handle various cooking methods, either simultaneously or sequentially, with ease. The sheer satisfaction of pulling off such a comprehensive and multi-textured spread using just one versatile cooker adds an extra layer of enjoyment and efficiency to the entire process. It transforms a potentially complex and multi-stage meal into an exciting, streamlined, and highly rewarding culinary endeavor, proving the Woodfire’s indispensable role in modern outdoor cooking.

The Grand Reveal and First Tastes: A Triumph of Flavor

When the moment finally arrived to carve the beautifully rested roast and assemble the plates, the anticipation was truly palpable. The roast was, as hoped, absolutely spot-on: perfectly cooked to a succulent medium-rare and seasoned with an impeccable balance of flavors that danced delightfully on the palate, a testament to the dry brining and careful seasoning. The maple-glazed carrots provided a wonderful counterpoint, offering a sweet and satisfying crunch that brightened the overall profile of the meal with their vibrant earthiness and caramelized edges.

But perhaps the biggest surprise and the most delightful hit of the evening were the Yorkshire puddings. Crisp and airy on the outside, yet wonderfully fluffy and tender within, they proved to be absolute champions at soaking up the rich, savory gravy. Every bite was a revelation, a testament to the effort and the incredible versatility of the Woodfire grill. The combination of textures and flavors, from the tender beef to the crisp puddings and the sweet carrots, all bound together by the luxurious gravy, created a truly harmonious and deeply comforting meal.

In its entirety, this Woodfire English Sunday Roast Dinner felt remarkably close to the classic Sunday Roast I had envisioned from across the pond. It was an ambitious undertaking for an American unfamiliar with the tradition, but one that yielded truly exceptional results. Ultimately, this experience transcended merely cooking beef and batter. It was about bravely stepping beyond my culinary comfort zone, taking a viewer’s request seriously, and willingly fumbling through a recipe and techniques I had never attempted before. The final spread, both in its impressive appearance and its sublime taste, was truly something worth sharing and celebrating.

For a very first attempt, I couldn’t have been prouder of what was achieved. If you happen to hail from the United Kingdom, I genuinely welcome your honest feedback on how closely I managed to recreate this cherished classic. But from my perspective, standing in my own kitchen, enjoying every flavorful bite, this Woodfire English Sunday Roast Dinner hit every single mark, delivering on tradition, robust flavor, and pure culinary joy. It’s a testament to the idea that with passion and the right tools, any culinary challenge can be overcome.

Essential Tools and Ingredients for Your Woodfire Roast Adventure

Ready to embark on your own Woodfire English Sunday Roast adventure? Here are some of the key tools and specialty ingredients that made this recipe a resounding success. Purchasing through these affiliate links helps support Dad’s culinary endeavors and allows me to continue sharing delicious recipes!

Ninja Woodfire Pro Connect Outdoor Grill: The undisputed star of the show, offering unparalleled smoking, grilling, and air frying capabilities all within one versatile unit. This appliance truly streamlines the entire process. Get yours and revolutionize your outdoor cooking here!
Ninja Woodfire Grill Griddle: An essential accessory for perfectly searing your roast and achieving beautiful caramelization on your glazed carrots on the Woodfire. It expands the functionality of your grill. Shop now on Amazon to enhance your Woodfire experience.
Smokin Pecan Pellets: These impart a wonderful, perfectly balanced smoky flavor to your roast, adding depth without any harsh bitterness. They are ideal for beef. Find these high-quality pellets on Amazon.
Raised Grates for Ninja Woodfire: Provides optimal airflow and promotes incredibly even cooking, especially beneficial for larger cuts of meat like our ribeye roast. Available on Amazon to elevate your grilling setup.

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Hearty Woodfire English Sunday Roast