Gordon Ramsay Prime Rib Roast is the ultimate dinner table centerpiece when you want to impress without breaking a sweat. With bold flavor, a rich herb crust, and melt-in-your-mouth texture, this roast turns any meal into something special. Inspired by Chef Ramsay himself, this recipe is all about getting that beautiful balance between crispy crust and juicy, pink interior. You’ll love how the Gordon Ramsay Prime Rib Roast feels fancy but is surprisingly easy to make at home. Whether it’s a holiday, a birthday, or a “just because” night, this prime rib will have everyone asking for seconds.
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What is Gordon Ramsay Prime Rib Roast?
Gordon Ramsay Prime Rib Roast is his take on a classic ribeye roast, built around simple flavors that let the meat shine. Unlike overly fussy recipes, this one’s all about getting that crusty exterior and succulent, pink center just right. The meat is slathered in a blend of Dijon mustard, garlic, rosemary, thyme, and olive oil—then seared and roasted with love (and maybe a splash of wine for the cook). Whether you go bone-in for drama or boneless for easy carving, the result is pure beefy bliss.
Reasons to Try Gordon Ramsay Prime Rib Roast
Let’s be honest: prime rib sounds intimidating. But this Gordon Ramsay Prime Rib Roast proves you don’t need culinary school to nail it. First off, the ingredients are super simple (no 27-step marinades here). Second, the method is nearly foolproof—you roast it low and slow until it’s buttery inside and golden outside. It’s a fantastic centerpiece that makes you look like a rockstar, even if you’re juggling kids, emails, and laundry between basting. Plus, leftovers? Prime rib sandwiches. Enough said.
Ingredients Needed to Make Gordon Ramsay Prime Rib Roast
Before you even turn on the oven, let’s talk ingredients—because the secret to a legendary Gordon Ramsay Prime Rib Roast lies in its simplicity. This isn’t one of those recipes with a million mystery components. Ramsay’s style is all about quality and flavor-forward cooking, and this dish totally delivers on that promise.
Here’s everything you’ll need to create this rich, mouthwatering roast, plus a few tips to help you choose wisely at the grocery store (or butcher):
| Ingredient | Details & Tips |
|---|---|
| Prime Rib Roast | 1 (4–6 lb), bone-in or boneless. Bone-in adds extra flavor and drama—great for presentation. Look for marbling (those fine white lines of fat) to keep it tender. For the full Ramsay experience, ask your butcher for a “standing rib roast,” which is basically the same cut. |
| Olive Oil | 2 tablespoons of good-quality olive oil—this helps crisp the crust and carries all that herb flavor deep into the meat. |
| Dijon Mustard | 3 tablespoons. Ramsay loves Dijon for its sharp bite and smooth texture. It forms the base of the crust and really complements the richness of the beef. |
| Garlic (Minced) | 4 fresh cloves. Go bold. Ramsay doesn’t skimp on garlic, and neither should you. It adds punch and depth. If you love bold garlic flavor, check out Gordon Ramsay Sticky Lemon Chicken—another classic that uses garlic beautifully. |
| Fresh Rosemary | 2 tablespoons, finely chopped. This aromatic herb adds an earthy, piney flavor that pairs beautifully with roasted meat. |
| Fresh Thyme Leaves | 1 tablespoon. Thyme offers subtle citrusy notes that round out the herb mix. Strip the leaves off the stems for better flavor distribution. |
| Salt & Black Pepper | To taste—but don’t be shy. A good prime rib needs a generous seasoning. Ramsay recommends freshly cracked black pepper for a more intense flavor. |
| Butter (for basting) | 2 tablespoons of unsalted butter, melted. Basting with butter in the final 15 minutes adds a glossy finish and enhances the richness of the crust. |
| Red Wine or Beef Stock (Optional) | ½ cup. Use this to deglaze the pan and whip up a quick jus for serving. It’s optional, but let’s be honest—who doesn’t want that extra hit of flavor? For a richer gravy option, you might also enjoy Ramsay’s pan-fried salmon which uses similar pan techniques. |
Want to level up the experience? Pair this roast with Gordon Ramsay Braised Cabbage for a hearty, comforting side that soaks up every drop of those flavorful pan juices.
By sticking to fresh herbs, high-quality meat, and bold flavor boosters like mustard and garlic, you’ll create a Gordon Ramsay Prime Rib Roast that tastes like it came straight out of Hell’s Kitchen (minus the yelling).
Instructions to Make Gordon Ramsay Prime Rib Roast
Cooking the perfect Gordon Ramsay Prime Rib Roast might sound intimidating, but honestly—it’s easier than trying to find a parking spot at Costco on a Saturday. As long as you follow these steps, you’ll get that golden-brown crust, juicy center, and all the delicious drama of a restaurant-quality roast, right in your own kitchen. Here’s how to do it, step-by-step—with a few chef-y touches to make it extra fabulous.
Step 1: Make the Herb Mustard Crust
In a small bowl, mix together 2 tablespoons olive oil, 3 tablespoons Dijon mustard, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 tablespoon thyme leaves, and a generous pinch of salt and cracked black pepper.
Rub this mixture all over your prime rib roast, making sure to coat every inch—including the sides and under any folds if you’re working with a bone-in cut. This is where the flavor magic begins. Let it sit at room temperature for 1 hour before cooking. This helps it roast evenly and allows the herbs to infuse the meat.
Pro Tip: Don’t skip the resting time—cold meat straight from the fridge will cook unevenly. For more herby inspiration, check out our Gordon Ramsay Cauliflower Cheese, which pairs beautifully as a side.
Step 2: Sear the Roast for a Golden Crust (Optional but Totally Worth It)
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Once hot, add a splash of olive oil and gently lay the roast into the pan. Sear all sides for 2 to 3 minutes each, until a deep, golden-brown crust forms.
This step locks in the juices and sets the stage for a mouthwatering exterior. Think of it as giving your roast a golden jacket before it hits the oven.
If you’re not searing, don’t worry—you can still roast it straight from step 1. But for that signature Gordon Ramsay Prime Rib Roast finish? The sear is your best friend.
Step 3: Roast Low and Slow
Preheat your oven to 450°F (230°C). Place the roast, bone-side down, in a roasting pan or on a rack inside one. Roast for 20 minutes to build that crust.
Then, lower the oven temperature to 325°F (160°C) and continue roasting until the internal temperature hits your desired doneness:
- 120°F (49°C) – Rare
- 130°F (54°C) – Medium-Rare
- 135°F (57°C) – Medium
Use a meat thermometer to check, and don’t guess—it’s the only way to nail that perfect pink center. During the last 15 minutes, baste the roast with 2 tablespoons of melted butter to keep it glossy and rich.
Want more low-and-slow magic? Try our Gordon Ramsay Shepherd’s Pie for another comforting classic.
Step 4: Let It Rest Like Royalty
Once your Gordon Ramsay Prime Rib Roast hits temp, remove it from the oven and loosely cover it with foil. Let it rest for 20–30 minutes. This is crucial. The juices redistribute, the meat finishes cooking gently, and you avoid a plate full of beef juice when carving.
Seriously—don’t rush this. Resting is half the recipe.
Step 5: Carve and Serve with Style
Use a sharp carving knife and slice between the bones to get thick, satisfying slabs of roast. Serve with its own pan juices or whip up a quick red wine jus by deglazing the pan (with that optional ½ cup wine or stock) over medium heat and scraping up the browned bits.
Serve it with a rich, comforting side like Gordon Ramsay’s Butternut Squash Risotto for a touch of creamy elegance, or go for his Braised Cabbage to add a savory, earthy balance that pairs beautifully with the roast’s bold flavors.
What to Serve with Gordon Ramsay Prime Rib Roast
So, your Gordon Ramsay Prime Rib Roast is resting like royalty—now what do you serve alongside it? Honestly, this roast is the Beyoncé of your dinner table, so the sides need to be backup dancers, not scene stealers. Think bold but balanced.
Start with something classic and starchy. Creamy mashed potatoes or a buttery Yorkshire pudding is always a hit (bonus points for soaking up those savory pan juices). Feeling fancy? Try Gordon’s Butternut Squash Risotto—its sweet, nutty flavor makes a gorgeous contrast to the richness of the roast.
Need greens? Go for tender-crisp Braised Cabbage or a roasted Brussels sprouts situation. These veggies add color, crunch, and balance without overpowering the main attraction.
Want to really lean into the whole Gordon vibe? Finish the meal with his Sticky Toffee Pudding or Tiramisu for a sweet, show-stopping finale.
Your Gordon Ramsay Prime Rib Roast deserves a full supporting cast. And trust me—your guests will be raving about this spread until next year.
Key Tips for Making Gordon Ramsay Prime Rib Roast
Let’s be real—Gordon Ramsay Prime Rib Roast isn’t something you whip up between soccer practice and laundry. But when you do make it, you want it to turn out absolutely stunning. Here are the top tips to make sure your roast is juicy, flavorful, and totally foolproof:
- Let the Roast Come to Room Temp
This step makes a big difference. Placing cold meat in a hot oven leads to uneven results. Let the roast sit at room temperature for at least an hour before cooking. - Don’t Skip the Sear (If You Can Help It)
That caramelized crust? Worth every minute. It locks in flavor and gives that Gordon Ramsay-level finish. - Use a Meat Thermometer—Always
Guessing gets you dry beef or raw center. Thermometers don’t lie, and they’re your best friend here. - Rest Like You Mean It
After roasting, cover loosely with foil and walk away for 20–30 minutes. It’s not just tradition—it lets the juices redistribute and keeps it tender. - Season Boldly
That mustard-garlic-herb crust isn’t just for looks. Be generous with salt and pepper to make those flavors sing.
For more pro-level roast mastery, you might enjoy our breakdown of Gordon Ramsay’s Standing Rib Roast, which uses similar roasting techniques with a slightly different twist.
By following these tips, you’re not just cooking—you’re channeling full-on Gordon Ramsay energy (minus the yelling, hopefully).
How to Store and Reheat Gordon Ramsay Prime Rib Roast the Right Way
So you’ve made the Gordon Ramsay Prime Rib Roast, it was a hit (round of applause!), and now you’re left with some glorious leftovers. The good news? This roast is just as tasty the next day—if not better. Here’s how to store and reheat it like a pro without turning that juicy masterpiece into a dry disappointment.
Storage Tips:
- Refrigerator: Wrap the sliced or unsliced roast tightly in foil or place it in an airtight container. It’ll stay fresh for up to 4 days in the fridge.
- Freezer: Want to stash some for a rainy day? Slice it, wrap each piece in plastic wrap, then store in a freezer-safe bag. It’ll last up to 2 months—just label it so you don’t forget.
Reheating Tips:
- Low and Slow: Reheat slices in the oven at 300°F, covered with foil, for about 10–15 minutes. Add a splash of beef stock or pan juices to keep it moist.
- Stovetop Sear: If you’re just reheating one or two slices, a quick sear in a skillet with a dab of butter does wonders—crispy edges, warm center, pure heaven.
- Avoid the Microwave: Seriously. The microwave is prime rib’s worst enemy—it zaps moisture and ruins texture.
Leftover tip? Slice it thin, pile it high on crusty bread with horseradish cream or Dijon, and enjoy a prime rib sandwich that might just be better than the roast itself. For more sauce pairing ideas, check out Ramsay’s Barbecue Sauce recipe. It’s smoky, rich, and surprisingly versatile—even with beef.
Final Thoughts
Cooking a Gordon Ramsay Prime Rib Roast isn’t just about feeding people—it’s about creating a moment. Whether it’s for a holiday, a birthday, or just a “we deserve something special” kind of night, this roast delivers flavor, drama, and serious satisfaction. And honestly? It’s easier than most people think.
With that garlic-herb crust, juicy pink center, and rich pan juices, this dish feels like something straight out of a fine-dining kitchen—without the stress. The key is taking your time, using quality ingredients, and following the steps with a little confidence (and maybe a glass of wine in hand).
And when the compliments start rolling in? Just smile, act modest, and maybe share the link to your secret weapon—this recipe.
Want to keep the Gordon streak going? Try serving it with a side of Gordon Ramsay Braised Cabbage or finish the meal with his iconic Apple Crumble—because nothing says “chef energy” like a full Ramsay-approved menu.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
How does Chef Ramsay cook a prime rib roast?
Gordon Ramsay seasons his prime rib roast with Dijon mustard, garlic, rosemary, thyme, and olive oil. He sears it on all sides for color, then roasts it at high heat before lowering the temp for even cooking. A final butter baste brings it all together.
What is the absolute best way to cook prime rib?
Low and slow is the name of the game. Sear for that beautiful crust, then roast at a lower temp to keep the inside juicy and evenly pink. Use a thermometer to hit the perfect doneness.
What is Gordon Ramsay’s best dish ever?
Tough call, but many fans say his Beef Wellington or this Prime Rib Roast. They both show off his classic-meets-bold style with unforgettable flavor. You can try his full Beef Wellington Recipe here.
How does Bobby Flay cook a prime rib?
Bobby Flay tends to go with spice rubs and compound butters. He also prefers reverse-searing—roasting low first, then finishing with a high-temp blast for crust.
Gordon Ramsay Prime Rib Roast
This Gordon Ramsay Prime Rib Roast recipe is the ultimate centerpiece for any special dinner. A bone-in ribeye gets rubbed down with garlic, Dijon mustard, rosemary, and thyme, seared to perfection, then slow-roasted for maximum juiciness. Serve it with pan drippings or a splash of red wine jus—it’s rich, flavorful, and surprisingly simple to pull off at home.
- Prep Time: 15 minutes + 1 hour resting
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: British
Ingredients
- 1 (4–6 lb) bone-in or boneless prime rib roast
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 4 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and cracked black pepper, to taste
- 2 tablespoons butter (for basting)
- Optional: ½ cup red wine or beef stock for pan sauce
Instructions
1. Make the Garlic-Herb Coating
In a bowl, stir together the olive oil, mustard, garlic, rosemary, thyme, salt, and pepper. Rub the mix all over the roast—top, bottom, and sides. Let it sit at room temperature for 1 hour so it cooks evenly.
2. Sear the Roast (Optional but Boldly Recommended)
Heat a large, oven-safe pan or roasting tray over medium-high heat. Add olive oil and sear the roast on every side for 2–3 minutes until a crust forms.
3. Roast Like a Pro
Preheat your oven to 450°F (230°C). Place the roast bone-side down in the pan or on a roasting rack. Roast for 20 minutes to create a crust, then lower the oven to 325°F (160°C). Continue cooking until the center hits your desired doneness:
120°F for rare
130°F for medium-rare
135°F for medium
Baste the roast with melted butter during the last 15 minutes.
4. Let It Rest and Slice
Pull the roast from the oven and loosely tent it with foil. Rest for 20–30 minutes. Carve between the bones and serve with its juices or a quick red wine jus made by deglazing the pan.
Notes
- Always rest the roast before carving—it locks in moisture.
- Use a meat thermometer for spot-on doneness.
- For extra flavor, add shallots and herbs to the pan when deglazing.
