Bone-⁠In Ribeye Roast with Roasted Carrots, Crispy Potatoes, Peas and Yorkshire Puddings4 - 6 Servings • 2 hours • Rib-Eye Roast

Bone-⁠In Ribeye Roast with Roasted Carrots, Crispy Potatoes, Peas and Yorkshire Puddings

4 - 6 Servings • 2 hours • Rib-Eye Roast

Is there anything like roast beef, carved at the table for enjoying with friends and family? This standing rib roast – also known as export rib – is a whole bone-in ribeye. It’s an incredible cut for roasting: meat on the bone stays juicy and tender and the finely marbled fat in our wagyu renders as it cooks and rests.

We’ve served it in classic style with roasted carrots, crispy potatoes, peas and Yorkshire pudding. You’ll need a muffin tin to bake the puddings and please note this batter needs to sit for an hour.


01 / 05

  • Westholme 4-rib bone-in ribeye roast 

  • Olive oil

  • Salt and pepper 

02 / 05
Roasted Carrots

  • 900g (2 lb) carrots 

  • 6 sprigs thyme

  • Olive oil

  • Salt and pepper

03 / 05
Crispy Potatoes

  • 7 Idaho or russet potatoes

  • Olive oil

  • Salt

04 / 05

  • 900g (2 lb) peas, fresh or frozen

  • Butter

  • Salt and pepper 

05 / 05
Yorkshire Pudding

  • 1 cup flour 

  • 1 cup milk 

  • 3 eggs 

  • 1.5 tsp salt 

  • Beef fat from roasting ribeye 



  1. Heat oven to 180C / 350F. 

  2. Rub roast all over with olive oil and season generously with salt and pepper.

  3. In a large cast iron pan, heat a drizzle of olive oil and sear roast on all sides until nicely browned. 

  4. Transfer roast to a roasting pan with a rack and place in oven. 

  5. Roast until internal temperature is 52C / 125F (about 15 minutes per 450g / 1 lb). 

  6. Remove roast from the oven and let rest for 20 minutes in a warm place.

  7. Serve with roasted carrots, crispy potatoes, peas and Yorkshire puddings.

Roasted Carrots

  1. Heat oven to 200C / 400F. 

  2. Scrub carrots but don’t peel. 

  3. Toss carrots with a little olive oil, thyme sprigs and salt and pepper. 

  4. Place everything on a sheet pan and roast 15 minutes. 

  5. Use a spatula to turn carrots over and roast for another 15 minutes or until slightly caramelised and tender. 

Crispy Potatoes

  1. Heat oven to 200C / 400F. 

  2. Peel potatoes and cut into large chunks.

  3. Add potatoes to a large pot and rinse off starchy water.

  4. Cover potatoes with water and generously salt the water. 

  5. Bring potatoes to a simmer and cook until almost tender. 

  6. Pour potatoes into colander and shake them until they look a little raggedy.

  7. Drizzle a generous amount of olive oil onto a sheet pan and tip potatoes on sheet pan.

  8. Sprinkle on a little salt and put in the oven for 20 minutes. 

  9. After 20 minutes give them a stir and drizzle with a little more olive oil.

  10. Continue cooking and stirring until the potatoes are golden brown all over, about an hour. 


  1. Blanch peas in boiling salted water.

  2. Drain and toss with butter, salt and pepper.

Yorkshire Puddings

  1. Heat oven to 230C / 450F. 

  2. Mix salt into flour. 

  3. Whip eggs and milk together.  

  4. Stir in flour and 3 tbsp wagyu fat. 

  5. Let batter sit for 1 hour. 

  6. Add 1 tbsp beef fat to each muffin tin. 

  7. Place muffin tin on a sheet pan and place in hot oven for 5 minutes.

  8. Carefully remove sheet pan from oven and divide batter among muffin tin cavities so batter comes up about halfway. 

  9. Return to oven and bake until golden brown and crispy, about 25 minutes. 

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