Gordon Ramsay Standing Rib Roast Recipe: Tender, Flavorful, & Simple

Gordon Ramsay Standing Rib Roast served on a wooden platter

By:

RAMSAY

|

July 8, 2025

Last Updated

|

July 8, 2025

Gordon Ramsay Standing Rib Roast is the kind of meal that turns a regular Sunday into a dinner worth remembering. If you’ve ever wanted to impress your guests without losing your sanity in the kitchen, this roast is your golden ticket. With juicy, flavorful meat and a crust that practically sings, it’s a dish that makes you feel like a chef in your own home—even if you’re juggling picky eaters and a never-ending laundry pile. And yes, the “Gordon Ramsay Standing Rib Roast” is every bit as bold and beautiful as you’d hope, thanks to a garlic-herb crust that’s all flavor and zero fluff.

Table of Contents

What is Gordon Ramsay Standing Rib Roast?

Gordon Ramsay Standing Rib Roast is a show-stopping, bone-in prime rib that’s all about bold flavor and a perfect medium-rare center. This roast comes from the rib section of the cow and is known for its tenderness, thanks to that gorgeous marbling throughout. Ramsay adds his signature punch with Dijon mustard, garlic, fresh herbs, and a slow-roast method that keeps the meat juicy and the crust crisp. It’s like a flavor-packed steak and a holiday roast had a beautiful, beefy baby. Whether it’s your first or fifteenth roast, this recipe makes you feel like you’ve got this—because you totally do.

Reasons to Try Gordon Ramsay Standing Rib Roast

First off, this isn’t your average Sunday dinner—this is “Gordon Ramsay Standing Rib Roast,” and that name alone earns a few culinary gold stars. But beyond the wow-factor, it’s surprisingly simple to pull off. You only need a few pantry staples, a reliable meat thermometer, and a little patience while it roasts low and slow. The result? A juicy, tender roast with a crust that tastes like a holiday in your mouth. Plus, leftovers (if there are any!) make killer sandwiches or roast beef hash. Whether you’re hosting family or just want to treat yourself, this roast never disappoints.

Ingredients Needed to Make Gordon Ramsay Standing Rib Roast

 Ingredients for Gordon Ramsay Standing Rib Roast
Fresh herbs, garlic, and prime rib ready for prepping

Let’s be real—half the battle in pulling off a stunning roast is having the right stuff on hand. Luckily, this recipe doesn’t call for anything fancy or hard to pronounce. It sticks to fresh, bold ingredients that pack a serious punch of flavor. Think of it as steakhouse-level quality made right in your cozy kitchen, no white chef coat required.

Here’s the breakdown:

  • 1 (6–7 lb) standing rib roast (3-rib cut): This is the star of the show. You’re looking for a bone-in rib roast with good marbling—that’s the fat within the meat that melts down and keeps everything juicy. Ask your butcher for a 3-rib cut, which typically feeds 6 people generously. And yes, bone-in makes a difference. It acts like a natural rack and brings rich, beefy flavor.
  • 3 tablespoons olive oil: This contributes richness and ensures the herb coating adheres firmly to the meat. Avoid substituting vegetable oil—olive oil provides the proper earthy flavor profile.
  • 2 tablespoons Dijon mustard: Ramsay’s secret weapon. It adds tang, depth, and a subtle sharpness that makes the herb rub sing. Don’t worry—it won’t taste overly mustardy once it’s roasted.
  • 4 cloves garlic, minced: Bold and punchy, garlic is the backbone of flavor here. Mince it nice and fine so it blends into the rub evenly.
  • 1 tablespoon fresh thyme, chopped: This brings a woodsy, slightly minty note that pairs beautifully with roast beef. Fresh is best, but dried thyme can work in a pinch—use 1 teaspoon if substituting.
  • 1 tablespoon fresh rosemary, chopped: Rosemary is the herb that screams “holiday roast.” It’s strong but not overpowering, adding a deep, piney aroma that takes the dish up a notch.
  • 1 teaspoon salt: Don’t skimp on seasoning—salt helps the crust form and pulls out the beef’s natural juices. Kosher salt is ideal.
  • 1 teaspoon freshly cracked black pepper: Go bold with this. Pre-ground pepper just doesn’t cut it here—freshly cracked adds texture and real peppery punch.
  • 2 tablespoons butter (for basting): You’ll add this near the end for a glossy finish and a little extra luxury. It also helps crisp the crust without drying out the meat.

Now, if you’re tempted to add extra ingredients, keep it simple. This isn’t one of those roasts that needs ten sauces or a rub with a laundry list of spices. The beauty of this dish is that each element is doing something specific—bringing out the natural flavor of the beef and letting it shine.

Pro Tip: If your roast has been sitting in the fridge, let it come to room temperature for about an hour before cooking. Cold meat into a hot oven = uneven cooking. And we’re aiming for that perfect pink center all the way through.

Up next: we’ll roll into the cooking steps—no stress, no guesswork, just solid directions to make sure your roast comes out like a dream.

Instructions to Make Gordon Ramsay Standing Rib Roast

Ready to turn a big, beautiful cut of beef into something that’ll have your guests raving long after the plates are cleared? This Gordon Ramsay Standing Rib Roast may look like it belongs on a fancy restaurant menu, but don’t worry—it’s totally manageable at home. No chef tantrums required (unless you’re channeling Gordon for fun). Let’s walk through it step-by-step.

1. Let the Roast Come to Room Temp

Before doing anything, pull your standing rib roast out of the fridge and let it sit on the counter for about an hour. This is key. If you toss cold meat into a hot oven, it won’t cook evenly. You want a nice, consistent temp all the way through—especially for a beauty like a Gordon Ramsay-style rib roast.

While the roast is warming up, get your ingredients prepped. Chop those herbs, mince the garlic, and measure everything out. Mise en place, baby.

2. Make the Herb Mustard Rub

In a small mixing bowl, combine the olive oil, Dijon mustard, minced garlic, chopped thyme, rosemary, salt, and freshly cracked black pepper. Stir until it becomes a thick, fragrant paste. This is what’s going to create that killer crust on your roast.

Now rub that mixture all over the meat. Be generous. Don’t just pat it on—massage it in like you mean it. Make sure to coat the sides and especially the fat cap.

3. Optional: Quick Sear for Extra Crust

If you’ve got an extra five minutes and a cast iron skillet, heat it until it’s smoking hot and sear your roast on all sides. Just 2–3 minutes per side. This step builds an early crust and adds more flavor to the outer layer. But if you skip it? Totally fine—your Gordon Ramsay Standing Rib Roast will still be amazing thanks to the high-heat oven blast in the next step.

4. Roast at High Heat First

Preheat your oven to 450°F (230°C). Place the rib roast bone-side down in a roasting pan or on a wire rack set inside a baking tray. Pop it in the oven and roast at high heat for 20 minutes. This helps form a gorgeous outer crust—the kind that makes guests do a little happy dance.

5. Lower the Temp and Roast Low & Slow

Once 20 minutes have passed, decrease the oven temperature to 325°F (160°C). Proceed with roasting until the internal temperature hits your desired doneness:

  • Rare: 120°F (49°C)
  • Medium-Rare (Gordon’s preference): 130°F (54°C)
  • Medium: 135°F (57°C)

Use a meat thermometer—guesswork is the enemy of perfect prime rib. For a 6–7 lb roast, expect about 90 minutes total cook time at the lower temp, give or take depending on your oven.

About 15 minutes before it’s done, add 2 tablespoons of butter to the top and let it melt into the crust. It adds richness and a glossy, golden finish.

6. Let It Rest (Seriously, Don’t Skip This)

Once your roast hits temp, pull it out and loosely tent it with foil. Let it rest for 25 to 30 minutes. This is non-negotiable. If you slice it too soon, all those glorious juices will run right out and you’ll cry. Letting it rest allows the juices to redistribute, keeping the meat tender and flavorful.

This final touch is what takes your Gordon Ramsay Standing Rib Roast from “really good” to “please make this again next week.”

7. Carve and Serve Like a Pro

To carve, slice between the bones to create thick, juicy portions. Serve with pan juices or horseradish cream if you’re feeling fancy. A crisp green salad, roasted carrots, or even Gordon Ramsay’s braised cabbage make perfect sides.

What to Serve with Gordon Ramsay Standing Rib Roast

When you’ve got something as rich and juicy as a Gordon Ramsay Standing Rib Roast, you want sides that complement, not compete. Think bold yet balanced. Roasted veggies like carrots, Brussels sprouts, or parsnips are classic—bonus points if you toss them in the pan with the roast to soak up the drippings. Want something creamy? Try Gordon Ramsay’s cauliflower cheese—it’s indulgent, melty, and perfect with beef. For something fresher, a simple arugula salad or steamed green beans with lemon keeps things light. And don’t forget the horseradish sauce. It’s like the spicy high-five your rib roast didn’t know it needed.

Key Tips for Making Gordon Ramsay Standing Rib Roast

  1. Use a meat thermometer. Guessing is for game shows, not prime rib.
  2. Room temperature meat cooks more evenly. Always let the roast sit out for about an hour before cooking.
  3. Don’t skip the rest time. It locks in the juices—carving too early is a rookie move.
  4. Choose the right cut. Ask for a 3-rib bone-in prime rib with good marbling.
  5. Keep the seasoning simple. The combo of garlic, Dijon, herbs, and butter is all you need—don’t go spice-crazy.

If you want to really impress, pair it with something sweet for dessert like Gordon Ramsay’s sticky toffee pudding or tiramisu.

Storage and Reheating Tips for Gordon Ramsay Standing Rib Roast

Got leftovers from your Gordon Ramsay Standing Rib Roast? Lucky you—this dish is just as good (maybe better) the next day.

Store any leftover slices in an airtight container and pop them in the fridge for up to 4 days. Planning to save some for later? Wrap individual portions tightly in foil and freeze for up to 2 months.

When you’re ready to reheat, avoid the microwave—it tends to dry out the meat. Instead, preheat your oven to 275°F, wrap the slices in foil, and warm them for about 10–15 minutes.

Want that crispy edge back? Toss the slices in a hot skillet with a pat of butter for a quick sear.

Leftovers from this standing rib roast are perfect for sandwiches, steak salads, or even a next-day steak-and-eggs brunch. Total win.

Final Thoughts

Cooking a Gordon Ramsay Standing Rib Roast isn’t just about feeding people—it’s about creating a meal that feels special. It’s cozy, impressive, and surprisingly doable for home cooks at any level. Whether you’re making it for a holiday, Sunday dinner, or just because your week needed a win, this recipe has your back. It delivers big flavor with zero drama (unless your in-laws are coming—then, good luck). And once you’ve made it, don’t be surprised if people start asking when you’re making it again.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

FAQs

What is the difference between prime rib and standing rib roast?

Technically, they’re the same cut of meat. “Prime rib” often refers to how it’s prepared (roasted), while “standing rib roast” describes the cut itself. Both come from the rib section, bone-in, and full of marbled goodness.

What is the best way to roast a standing rib roast?

Low and slow wins the race. Start with a high-heat blast (450°F) to form a crust, then reduce to 325°F and roast until the internal temp reaches your desired doneness. Always let it rest before slicing.

What is chef Gordon Ramsay’s signature dish?

Gordon Ramsay is famous for many things, but his most iconic dish is probably Beef Wellington. That said, his standing rib roast is right up there—especially for special occasions.

What is the 500 rule for prime rib roast?

The “500 rule” is a shortcut method: Roast at 500°F for 5 minutes per pound, then turn off the oven and leave it closed for 2 hours. While it can work, Ramsay’s method (hot sear, then slow roast) is more precise and yields better texture.

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Gordon Ramsay Standing Rib Roast Recipe

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This bold and juicy standing rib roast, inspired by Gordon Ramsay’s signature style, features a garlic-herb mustard crust and a slow-roasted finish that delivers melt-in-your-mouth results every time. It’s your go-to centerpiece for holidays, Sunday dinners, or whenever you need a truly unforgettable roast.

  • Author: RAMSAY
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British

Ingredients

Scale
  • 1 bone-in standing rib roast (67 lbs, 3 ribs)
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 4 garlic cloves, finely minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp butter (for basting)

Instructions

1. Prep the Roast
Take the rib roast out of the fridge and let it sit at room temp for about an hour. This helps it cook evenly.

2. Make the Herb Crust
In a small bowl, combine the olive oil, mustard, garlic, thyme, rosemary, salt, and pepper. Mix well until a thick paste forms.

3. Rub and Rest
Massage the herb mixture all over the roast—get the sides and fat cap too. Let the seasoned roast sit out for another 30–60 minutes while your oven preheats.

4. Sear (Optional but Awesome)
For extra flavor, sear the roast in a hot skillet for 2–3 minutes per side until browned. Totally optional but worth it.

5. Roast at High Heat
Preheat oven to 450°F (230°C). Place roast bone-side down on a rack inside a roasting pan. Roast for 20 minutes to form a crisp crust.

6. Roast Low and Slow
Reduce oven temp to 325°F (160°C). Continue cooking until internal temp reaches your preference:

  • Rare: 120°F

  • Medium-rare: 130°F

  • Medium: 135°F

During the last 15 minutes, baste with melted butter.

7. Let It Rest
Once done, remove roast from oven, cover loosely with foil, and let rest 25–30 minutes before slicing.

8. Slice and Serve
Carve between the bones into thick, juicy slices. Serve with jus, horseradish sauce, or whatever sides your heart desires.

Notes

  • You can prep the herb crust ahead of time to save effort on the big day.
  • Leftovers reheat beautifully and make the best sandwiches ever.
  • A meat thermometer is your best friend here—don’t wing it!

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