Gordon Ramsay Sunday Roast Recipe

This tender, juicy gordon ramsay sunday roast recipe is made with a prime beef joint, whole garlic, and fresh thyme, ready in 1 hour and 45 minutes. Carving into the perfectly pink centre while the resting juices mingle with roasted root vegetables brings the whole meal together. I always look forward to making this on a quiet weekend.

Why This Classic Works

I used to struggle with dry roast beef until I started searing the joint before placing it in the oven. Creating a trivet of root vegetables under the meat prevents burning and builds a fantastic base for gravy.

Resting the meat for almost as long as it cooks seemed crazy at first, but it completely transformed the texture. The juices redistribute through the beef, resulting in tender slices every single time.

Gordon Ramsay Sunday Roast Recipe Ingredients

• 1.5 kg beef roasting joint (sirloin or rib)
• 2 tbsp olive oil
• 1 whole garlic bulb, halved horizontally
• 4 large carrots, halved lengthways
• 2 red onions, quartered
• 6 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 tbsp flaky sea salt
• 1 tsp coarse black pepper

How To Make Gordon Ramsay Sunday Roast Recipe

1. 1. Prepare the Vegetables: Preheat your oven to 200°C (400°F). Toss the carrots, onions, and garlic halves with a drizzle of olive oil in a large roasting pan to create a base.
2. 2. Season the Beef: Rub the beef joint all over with olive oil, flaky sea salt, and coarse black pepper. Press the fresh thyme and rosemary sprigs onto the top of the meat.
3. 3. Sear the Meat: Heat a large skillet over high heat and sear the beef on all sides until a deep brown crust forms. This takes about 5 minutes.
4. 4. Roast the Joint: Place the seared beef on top of the vegetable base. Roast in the oven for 1 hour for medium-rare, or longer depending on your preference.
5. 5. Rest the Beef: Remove the pan from the oven, transfer the beef to a board, and cover loosely with foil. Let it rest for 30 minutes before carving.

Recipe Tips

• Room temperature meat: Take the beef out of the fridge an hour before cooking to ensure it cooks evenly.
• Use a thermometer: A meat thermometer prevents overcooking; aim for 50°C (120°F) for medium-rare.
• Save the juices: Pour any juices that escape during resting straight into your gravy for maximum flavour.

What To Serve With Sunday Roast

Crispy roast potatoes and homemade Yorkshire puddings are essential partners for this meal. A generous pour of rich red wine gravy and a side of honey-glazed carrots balance the savory notes of the beef.

How To Store

Store leftover beef in an airtight container in the fridge for up to 3 days. Eat it cold in sandwiches or gently warm slices in leftover gravy to prevent the meat from drying out.

FAQs

Can I use a different cut of beef?

Topside or silverside work well for a budget option, but sirloin or fore-rib yield the most tender results. Adjust your cooking time based on the cut and weight.

Why did my roast turn out tough?

Skipping the resting period or overcooking the meat are the main culprits. Always rely on a meat thermometer and give it ample time to rest under foil.

How do I get crispier fat?

Searing the fat cap in a hot pan before roasting renders it down and starts the crisping process. Ensure the oven is fully preheated before putting the pan in.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrate: 12g
• Protein: 35g

Try More Recipes:

• Gordon Ramsay Sticky Pork Ribs Recipe
• Gordon Ramsay Beef Stew And Dumplings Recipe
• Gordon Ramsay Buffalo Wings Recipe

gordon ramsay sunday roast recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

Gordon ramsay sunday roast recipe featuring tender, juicy beef joint, roasted garlic, and thyme, ready in under 2 hours. This brilliant weekend classic guarantees perfectly pink meat and savory pan juices for an impressive family dinner.

Ingredients

• 1.5 kg beef roasting joint (sirloin or rib)

• 2 tbsp olive oil

• 1 whole garlic bulb, halved horizontally

• 4 large carrots, halved lengthways

• 2 red onions, quartered

• 6 sprigs fresh thyme

• 3 sprigs fresh rosemary

• 1 tbsp flaky sea salt

• 1 tsp coarse black pepper

Directions

• 1. Prepare the Vegetables: Preheat your oven to 200°C (400°F). Toss the carrots, onions, and garlic halves with a drizzle of olive oil in a large roasting pan to create a base.
• 2. Season the Beef: Rub the beef joint all over with olive oil, flaky sea salt, and coarse black pepper. Press the fresh thyme and rosemary sprigs onto the top of the meat.
• 3. Sear the Meat: Heat a large skillet over high heat and sear the beef on all sides until a deep brown crust forms. This takes about 5 minutes.
• 4. Roast the Joint: Place the seared beef on top of the vegetable base. Roast in the oven for 1 hour for medium-rare, or longer depending on your preference.
• 5. Rest the Beef: Remove the pan from the oven, transfer the beef to a board, and cover loosely with foil. Let it rest for 30 minutes before carving.