Gordon Ramsay Standing Rib Roast Recipe

This Gordon Ramsay Standing Rib Roast Recipe is a tender and juicy recipe, which is made with a rich garlic herb butter and a silky red wine sauce. It’s the perfect centerpiece for any special dinner, ready in about 2 hours and 10 minutes, plus resting time.

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Gordon Ramsay Standing Rib Roast Ingredients

For the Roast:

• 2.5 kg standing rib roast, bone-in
• 1 onion, unpeeled, quartered
• 1 head garlic, halved horizontally
• 5 sprigs fresh thyme
• 3 sprigs fresh rosemary

For the Garlic Herb Butter:

• 150g unsalted butter, softened
• 5 garlic cloves, minced
• 2 tsp finely chopped rosemary
• 2 tsp finely chopped thyme
• 2 tsp salt
• 1 tsp black pepper

For the Red Wine Sauce:

• 1 cup low-salt beef broth
• 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
• 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water (optional, for thickening)

How To Make Gordon Ramsay Standing Rib Roast

1. Temper and Prep the Roast: Remove the beef from the refrigerator 2–3 hours before you plan to cook. Letting it come to room temperature is crucial for even cooking. Pat the entire surface of the roast dry with paper towels.
2. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix until it forms a soft, consistent paste.
3. Prepare the Roasting Pan: Preheat your oven to 240°C (460°F) or 220°C for a fan-forced oven. Scatter the quartered onion, halved garlic head, thyme sprigs, and rosemary sprigs across the bottom of a roasting pan to create a natural rack for the beef.
4. Season the Roast: Generously rub the garlic herb butter all over the beef, covering the entire surface. Place the buttered roast on top of the aromatics in the pan.
5. Roast High, Then Low: Place the roast in the preheated oven and cook at the high temperature for 20 minutes to form a deep, golden-brown crust. Then, lower the oven temperature to 120°C (250°F) and continue to roast for approximately 1.5 hours.
6. Baste and Check Temperature: Baste the roast with the pan drippings every 30 minutes. Start checking the internal temperature after about an hour of low-temperature roasting. For a perfect medium-rare, you are looking for an internal temperature of 51°C (125°F).
7. Rest the Meat: Once the roast reaches your desired temperature, remove it from the oven, transfer it to a cutting board, and cover it loosely with aluminum foil. Let it rest for at least 20–30 minutes. This is a critical step for a juicy result.
8. Make the Pan Sauce: While the beef rests, place the roasting pan over medium heat on the stovetop. Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer and reduce by half. Add the beef broth and continue to simmer for 10 minutes. If you prefer a thicker sauce, whisk in the cornflour slurry and cook for another minute until it thickens. Strain the sauce before serving.
9. Slice and Serve: Carve the roast against the grain and serve immediately with the warm red wine sauce.

Recipe Tips

• How to ensure even cooking? Do not skip the first step. Bringing a large cut of meat like this to room temperature for 2-3 hours before it goes in the oven is the single most important thing you can do to ensure it cooks evenly all the way through.
• What’s the secret to a perfect crust? Patting the meat completely dry with paper towels before you apply the butter rub is essential. A dry surface allows the high heat of the oven to create a deep, flavorful crust.
• How do I keep the roast from drying out? Basting is not optional. Spooning the rendered fat and juices from the bottom of the pan back over the meat every 30 minutes keeps the surface moist and adds layers of flavor.
• Why is resting the meat so important? When the roast is in the oven, the juices are forced to the center. Resting allows those juices to redistribute throughout the meat, resulting in a much more tender and flavorful slice. If you cut into it too soon, all the juices will run out onto your cutting board.

What To Serve With Standing Rib Roast

This showstopper roast is best served with classic, elegant side dishes.

• Creamy mashed potatoes or potato gratin
• Roasted asparagus or Brussels sprouts
• Yorkshire puddings
• Horseradish cream sauce

How To Store Standing Rib Roast

• Refrigerate: Store leftover sliced roast in an airtight container in the refrigerator for up to 3 days. It’s excellent for sandwiches the next day.

Standing Rib Roast Nutrition Facts

• Calories: 570 kcal
• Protein: 45g
• Fat: 42g
• Carbohydrates: 2g
• Sodium: 980mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Sunday Roast Recipe
• Gordon Ramsay Roast Chicken Recipe