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Gordon Ramsay Sunday Roast

Discover the simplicity of Gordon Ramsay’s Sunday Roast, where a tender beef rump meets golden potatoes and Yorkshire pudding. Prep takes just 30 minutes for a delightful culinary experience ready in under 2 hours. Enjoy the ease and satisfaction of this timeless classic.

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💗 Why You’ll Love This Sunday Roast Recipe:

  • Perfectly Cooked Meat: Gordon Ramsay’s Sunday Roast ensures that the meat is cooked to perfection, with a tender and juicy texture that will leave you craving for more.
  • Flavorful Vegetables: The recipe includes a variety of vegetables, such as carrots, potatoes, and Brussels sprouts, which are roasted to perfection, bringing out their natural flavors and adding a delightful crunch to the dish.
  • Rich Gravy: The Sunday Roast is served with a rich and savory gravy that complements the meat and vegetables, adding an extra layer of deliciousness to the dish.

❓ What Is Gordon Ramsay Sunday Roast Recipe?

Gordon Ramsay’s Sunday Roast is a culinary masterpiece featuring perfectly seasoned beef, golden potatoes, and Yorkshire pudding, crowned with flavorful onion-infused gravy.

Gordon Ramsay Sunday Roast
Gordon Ramsay Sunday Roast

📜 Gordon Ramsay Sunday Roast Ingredients

For the Yorkshire pudding:

  •  ½ cup (74 grams) all-purpose flour
  •  ¼ teaspoon salt
  •  2 large eggs, room temperature
  •  ½ cup (118 ml) whole milk, slightly warmed
  •  12 teaspoons vegetable oil/lard or fat from beef roast

 For the beef:

  •  3 pounds (1.4kg) beef rump or round roast , see note
  •  1 tablespoon vegetable oil
  •  3 teaspoons salt
  •  2 teaspoons ground black pepper
  •  1 tablespoon fresh rosemary, finely chopped

For the potatoes:

  •  6 tablespoons vegetable oil, lard or beef fat
  •  6 to 8 yellow or gold potatoes, peeled and cut into wedges
  •  ½ teaspoon salt

For the gravy:

  •  3 tablespoons unsalted butter
  •  1 yellow onion, cut into thin slices
  •  3 tablespoons all-purpose flour
  •  3 cups (709 ml) beef broth/stock

👩‍🍳 How To Make Gordon Ramsay Sunday Roast?

  1. Preheat oven to 400°F/200°C.
  2. In a large bowl, combine flour and salt.
  3. Whisk while slowly drizzling in milk until no lumps remain.
  4. Whisk in the egg.
  5. Refrigerate for 30 minutes.

Beef:

  1. Coat beef well with oil.
  2. Sprinkle salt, pepper, and rosemary evenly.
  3. Heat a cast iron skillet on medium-high, sear beef on all sides.
  4. Transfer to a roasting dish, roast in the oven (15 minutes per pound for rare, 20 per pound for medium).

Potatoes:

  1. While beef roasts, add 6 tablespoons oil/lard or beef fat to a high-sided roasting pan; heat in the oven.
  2. Boil potatoes for 3-4 minutes; drain and shake in a colander.
  3. Carefully add potatoes to the hot pan, sprinkle with 1/2 teaspoon salt, and turn to coat well.
  4. Roast for 40-45 minutes until golden brown, turning as necessary.

Gravy:

  1. Melt butter in a pan over medium heat.
  2. Add onions; cook until softened.
  3. Whisk in flour until golden.
  4. Gradually whisk in beef broth/stock until smooth.
  5. Simmer until thickened, season with salt and pepper.
  6. Optional: Strain gravy to remove onions or flour lumps.

Yorkshire Pudding:

  1. Turn oven up to 425°F/220°C.
  2. If available, add fat from roasting beef to lard or vegetable oil (12 teaspoons fat in total, 1 teaspoon per cup).
  3. Heat in a 12-cup muffin pan for 10 minutes until smoking.
  4. Pour Yorkshire pudding batter into each cup (about 1/3 full).
  5. Bake for 15-20 minutes until browned and puffed. Do not open the oven door before they finish baking.

💭 Recipe Tips

  • Let the eggs take a leisurely stroll to room temperature, becoming harmonious partners in the Yorkshire pudding ballet.
  • Give the beef a warm-up act at room temperature before it steps into the spotlight, ensuring an even roast performance.
  • Send the potatoes on a spirited shake in the colander, roughing up their edges for a texture that’s a symphony of crispiness.
  • Keep a vigilant eye on the gravy’s thickness, ready to dial up the broth if it craves a little more volume.
  • Ensure the oven is a preheated maestro, setting the stage for the Yorkshire pudding to rise with applause-worthy flair.
Gordon Ramsay Sunday Roast
Gordon Ramsay Sunday Roast

🥗 What To Serve With Sunday Roast?

Gordon Ramsay Sunday Roast is traditionally served with Yorkshire pudding, a light and fluffy bread-like side dish, additionally, you can serve it with steamed greens, roasted root vegetables, or a side salad to add freshness and balance to the meal.

🎚 How To Store Sunday Roast?

  • In the fridge: Store leftover Sunday Roast in an airtight container in the refrigerator for up to 3-4 days.
  • In the freezer: Wrap Sunday Roast in freezer-safe containers or bags that can be stored in the freezer for up to 2-3 months.

🥵 How To Reheat Sunday Roast?

  • In the oven: Place Sunday Roast in an oven-safe dish, cover with foil, and heat for about 20-30 minutes.
  • In the microwave: Transfer Sunday Roast to a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes.

FAQ’S

How Do I Know When The Potatoes Are Done Roasting?

Potatoes are done roasting when they have a golden brown color, a crispy texture, and a knife inserts easily. Follow the recommended roasting time of 40-45 minutes for optimal results.

Can I Use A Different Type Of Roast For The Beef?

Yes, while rump or round roast is recommended, sirloin or rib roast can be used for variety in flavor and texture.

Is It Necessary To Peel The Potatoes For The Recipe?

No, is not necessary to peel potatoes,so peeling is optional, leaving the skin adds a rustic touch and extra nutrients to the dish.

How Can I Adjust The Gravy If It’s Too Thick?

Gradually add more beef broth while whisking until reaching the desired thickness. Adjust seasoning as needed.

More Gordon Ramsay Recipe:

Gordon Ramsay Sunday Roast Nutrition Fact

  • Calories:974
  • Total Fat: 52g
  • Saturated Fat: 7.5g
  • Sodium: 1,4mg
  • Total Carbs: 99g
  • Total Sugars: 15g
  • Protein: 17g
Gordon Ramsay Sunday Roast
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Gordon Ramsay Sunday Roast

Author: Erin Table for Seven Cooking Method:Roasting, baking Cuisine:British Courses:Dinner, Main, Lunch Recipe Keys: S Sunday Roast
Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: 45 minutesTotal time:3 hours 15 minutesServings:4 servingsCalories:974 kcal Best Season:Available

Description

Discover the simplicity of Gordon Ramsay’s Sunday Roast, where a tender beef rump meets golden potatoes and Yorkshire pudding. Prep takes just 30 minutes for a delightful culinary experience ready in under 2 hours. Enjoy the ease and satisfaction of this timeless classic.

Ingredients

    For the Yorkshire pudding:

    •  For the beef:

    • For the potatoes:

    • For the gravy:

Instructions

  1. Preheat oven to 400°F/200°C.

    2. Yorkshire Pudding:

  2. In a large bowl, combine flour and salt.
  3. Whisk while slowly drizzling in milk until no lumps remain.
  4. Whisk in the egg.
  5. Refrigerate for 30 minutes.

    6. Beef:

  6. Coat beef well with oil.
  7. Sprinkle salt, pepper, and rosemary evenly.
  8. Heat a cast iron skillet on medium-high, sear beef on all sides.
  9. Transfer to a roasting dish, roast in the oven (15 minutes per pound for rare, 20 per pound for medium).

    10. Potatoes:

  10. While beef roasts, add 6 tablespoons oil/lard or beef fat to a high-sided roasting pan; heat in the oven.
    Roast for 40-45 minutes until golden brown, turning as necessary.
  11. Boil potatoes for 3-4 minutes; drain and shake in a colander.
  12. Carefully add potatoes to the hot pan, sprinkle with 1/2 teaspoon salt, and turn to coat well.

    13. Gravy:

  13. Melt butter in a pan over medium heat.
  14. Add onions; cook until softened.
  15. Whisk in flour until golden.
  16. Gradually whisk in beef broth/stock until smooth
  17. Simmer until thickened, season with salt and pepper.
  18. Optional: Strain gravy to remove onions or flour lumps.

    19. Yorkshire Pudding (Continued):

  19. Turn oven up to 425°F/220°C.
  20. If available, add fat from roasting beef to lard or vegetable oil (12 teaspoons fat in total, 1 teaspoon per cup).
  21. Heat in a 12-cup muffin pan for 10 minutes until smoking.
  22. Pour Yorkshire pudding batter into each cup (about 1/3 full).
  23. Bake for 15-20 minutes until browned and puffed. Do not open the oven door before they finish baking.

Notes

  • Let the eggs take a leisurely stroll to room temperature, becoming harmonious partners in the Yorkshire pudding ballet.
    Give the beef a warm-up act at room temperature before it steps into the spotlight, ensuring an even roast performance.
    Send the potatoes on a spirited shake in the colander, roughing up their edges for a texture that’s a symphony of crispiness.
    Keep a vigilant eye on the gravy’s thickness, ready to dial up the broth if it craves a little more volume.
    Ensure the oven is a preheated maestro, setting the stage for the Yorkshire pudding to rise with applause-worthy flair.
Keywords:Gordon Ramsay Sunday Roast

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