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.

Gordon Ramsay Standing Rib Roast – Amazing 7-Step Recipe Guide

Name: Gordon Ramsay Standing Rib Roast Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: British
Ingredients: 1 bone-in standing rib roast (6–7 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)

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 (6–7 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)

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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!

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