England / Main dishes

Roast beef with onion gravy

Name: Roast beef with onion gravy
Prep time: 20 min
Cook time: 90 min
Yield: 8 portions
Cuisine: England
Ingredients: 1 head garlic, halved; 6 sprigs thyme; 1.8 kg beef sirloin; 3 tbsp olive oil (up to 4); 4 large onions, sliced; 150 g plain flour; 500 ml red wine; 1.5 litres hot beef stock

A Private Kitchen home adaptation of Gordon Ramsay’s published recipe.

Prep20 min

Cook90 min

Yield8 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Gordon Ramsay

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: Restaurant Gordon Ramsay, London · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

8 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rub beef with garlic, leaves from five thyme sprigs and oil. Optional: cover and refrigerate for one to two days.
Heat oven to 190°C, or 170°C fan. Sear beef thoroughly, then transfer to a roasting pan with garlic and remaining thyme.
Roast until cooked to your preference; our adaptation uses at least 63°C internally followed by resting at least three minutes. Rest loosely covered for 20 minutes.
Soften onions in roasting juices about 20 minutes. Stir in flour, whisk in wine and reduce by half; add stock and simmer roughly eight minutes. Slice beef and serve with gravy.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Times are editorial estimates. Source serves 6–8; portions use 8. Temperature guidance is our adaptation.

Allergen notes

Wheat; sulfites in wine. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/8 of the recipe)

Energy: 691 kcal
Protein: 46.3 g
Carbs: 24.4 g
Fat: 39.5 g
Fibre: 1.7 g
Total sugar: 3.4 g
Sodium: 705 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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