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: 5 Secrets For Juicy, Perfect Results

Gordon Ramsay Prime Rib Roast

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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.

Author: RAMSAY
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

Scale

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

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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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-prime-rib-roast/