Chef Gordon Ramsay Roast Beef with Caramelised Onion Gravy Recipe

For vegetarian diners with a knack for making the ordinary — at least when it comes to Sunday roast — shine brighter than the usual this roast beef with caramelised onion gravy recipe ought to help. Informed by the high-level cooking techniques of Chef Gordon Ramsay, this dish employs a garlic-and-thyme marinade to impart ridiculous depths of flavor to the beef — though even omitting that will still yield a showstopper.

The onion gravy, simmered with red wine and generous beef stock, lends a luxurious finish that will send everyone at the table back for seconds.

This recipe guarantees meltingly tender beef, layers of savory complexity and a beautifully balanced gravy, whether you’re cooking for a holiday feast or just a weekend dinner that deserves to be elevated.

Serve with traditional Yorkshire puddings and some lively steamed greens for a restaurant-grade meal without ever stepping foot in a restaurant — or your kitchen.

Rubbing the cut sides of the garlic and the fresh thyme leaves all over the beef sirloin. Dump the beef into a big dish, drizzle with olive oil and rub it deep into every crevice of the meat.

(Skimp on this step if you have to, but let cover and refrigerate for 1–2 days if you can afford the time—it concentrates the meaty richness and elevates every single bite.)

If you’d prefer to forgo the marinade, move directly to the next step.

Preheat your oven to 190°C/170°C fan/Gas 5. Meanwhile, place a dry frying pan over high heat until it’s smoking hot. Brown the beef on all sides until deeply browned.

This caramelization seals in flavor, producing that tantalizing crust.

Place the seared beef into a large, hob-proof roasting tray. Add the extra thyme sprig and the two halves of the garlic head.

Roast in the oven for about:

When the roast has reached your preferred degree of doneness, move it to a warm serving platter. Loosely cover with foil and allow to rest for 20–40 minutes.

Letting it rest redistributes the juices, ensuring that every slice is tender, juicy and delicious.

Position the roasting tray (with all those wonderful cooking juices) over a low heat on the hob. Add the sliced onions and cook, stirring frequently, over very gentle heat for about 20 minutes, until softened and a dark golden-brown.

Add the flour, stirring to combine, then slowly whisk in the red wine. Turn up the heat and allow to bubble until the wine has reduced by half.

Add the hot beef stock and keep on stirring over medium heat for about 8 minutes, until the gravy thickens to a silky, spoon-coating consistency. Adjust seasoning as needed.

Slice your roast beef thinly and layer on a platter, served up with a jug of your warm, rich, caramelised onion gravy.

Round out with fluffy Yorkshire puddings, seasonal greens, and your go-to sides for a quintessentially British feast that showcases Gordon Ramsay’s love of top-quality produce and straightforward but superb flavors.