BBQ Roasted Beef with Caramelized Onions and Red Wine Jus

  • (A BBQ can be substituted with the oven at 180deg)
  • 2kg of Roasting beef
  • 2 Red Onions cut into thick rings (reserve the ends for sauce)
  • ½ Bunch Thyme
  • 2 Cloves of Garlic (Chopped)
  • 1 tbsp Grained Mustard
  • 1.5 liters Red Wine
  • 1.5 liters Veal Stock
  • 50g Butter
  • 50ml Olive Oil
  • Beef Thermometer
  • Salt n Pepper for seasoning


  1. Preheat BBQ until hot registers on the hood indicator (hood down)
  2. Combine ½ chopped thyme with 1 chopped garlic clove, sea salt, pepper, mustard and olive oil in a bowl
  3. Rub the beef with prepared baste and seal on the Char grill bars of your bbq. (Substitute the grill bars with a heavy grill fry pan.)

Sealing the beef will add a lot of flavor, seal in the juices and reduce the cooking time

  1. Place the beef onto a roasting rack and put in the center of the bbq/oven. In the bbq, turn the burners off under the beef (only have far left and far right burners on)
  2. Now start the Red Wine Jus…


Whilst tempting try not to open your bbq/oven until its ready to prevent loss of heat and flavor to your roast. Time and Temperature is the key!


  1. Cooking time is determined by weight of the beef – approximately 22 minutes per kg for medium. (Beef to register 65’C on a meat thermometer)
  2. Rest the roast for a good 10mins before carving.
  3. While meat is resting caramelize the onion rings in a fry pan. And finish the sauce.

Red Wine Jus

  1. To prepare the sauce – sweat off the onion ends, 1 garlic clove and ½ thyme in a small saucepan. Add the red wine and reduce by 2/3’s.
  2. Add the veal stock
  3. To finish sauce, let the veal stock reduce by ½.
  4. Whisk in the butter prior to serving.

Recipe: Tina, North Sydney


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