Gordon Ramsay’s Prime Rib Roast Beef Recipe

This Gordon Ramsay’s Prime Rib Roast is a juicy and tender recipe, which is made with a garlicky Dijon mustard crust. It’s the perfect show-stopping centerpiece for a holiday dinner, ready in about 2 hours and 20 minutes, plus resting time.

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Gordon Ramsay’s Prime Rib Roast Beef Ingredients

5.9 kg (approx. 13 lb) prime rib roast, bone-in
10g (about 2 tsp) kosher salt, plus more for initial seasoning
80ml (⅓ cup) Dijon mustard (or whole grain)
30g (about 6-7 cloves) garlic, minced
15g (about 2 tbsp) fresh thyme, chopped
10g (about 1.5 tbsp) coarsely ground black pepper
45ml (3 tbsp) olive oil

How To Make Gordon Ramsay’s Prime Rib Roast Beef

Temper and Prep the Roast: Let the roast sit out at room temperature for at least 1 hour to ensure even cooking. Preheat your oven to 450°F (230°C).
Initial High-Heat Roast: Place the roast bone-side down in a large roasting pan (using a rack is optional, as the bones act as a natural rack). Season it lightly all over with kosher salt. Roast for 20 minutes at the high temperature to create a beautiful brown crust.
Make the Dijon Crust: While the roast is in its initial sear, mix the Dijon mustard, minced garlic, chopped thyme, black pepper, and the 10g of kosher salt with the olive oil in a small bowl to form a thick paste.
Lower Heat and Coat: After 20 minutes, reduce the oven temperature to 350°F (175°C). Carefully remove the roast from the oven and slather the Dijon and herb paste all over the top and sides.
Roast to Temperature: Return the roast to the oven. Cook for approximately 1.5 to 2 hours, turning the pan occasionally for even cooking. The most reliable way to check for doneness is with a meat thermometer. For medium-rare, pull the roast from the oven when the internal temperature reaches 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C).
Rest the Roast: Transfer the roast to a large cutting board. Tent it loosely with foil and let it rest for at least 20–30 minutes before carving. This is the most crucial step for a juicy result.
Carve and Serve: Carve the roast against the grain. Pour any accumulated juices from the cutting board and roasting pan over the slices before serving.

Gordon Ramsay’s Prime Rib Roast Beef Recipe

Recipe Tips

How to get an even cook? Don’t skip the first step. Letting a large roast come to room temperature for at least an hour is the single most important thing you can do to ensure it cooks evenly from the outside to the center.
Why is it so important to rest the meat? Resting the roast after cooking is non-negotiable. It allows the juices, which have been pushed to the center by the heat, to relax and redistribute throughout the meat. If you slice it too soon, all that flavor and moisture will spill out onto your cutting board.
How do I get a perfect crust? The initial high-heat roast is key to building the crust. When you rest the meat, tent it very loosely with foil or leave it uncovered. This prevents steam from getting trapped and softening that beautiful crust you worked to create.
How can I make a quick pan sauce? Don’t let the flavorful drippings in the pan go to waste! After removing the roast, place the roasting pan on the stovetop over medium heat. Add a splash of red wine or beef broth to deglaze the pan, scraping up all the browned bits. Let it simmer and reduce, then whisk in a pat of cold butter for a simple, glossy sauce.

What To Serve With Prime Rib Roast Beef

This show-stopping roast is the centerpiece of any special meal and pairs perfectly with classic sides.

Yorkshire puddings
Creamy mashed potatoes or roasted potatoes
A sharp horseradish cream sauce
Roasted asparagus, green beans, or Brussels sprouts
A full-bodied red wine like Cabernet Sauvignon or Merlot

How To Store Prime Rib Roast Beef

Refrigerate: Store leftover sliced roast beef in an airtight container in the refrigerator for up to 3-4 days. It makes for incredible sandwiches the next day.
Reheat: To avoid drying it out, reheat slices gently in a skillet over low heat with a splash of beef broth.

Prime Rib Roast Beef Nutrition Facts

Calories: 500kcal
Protein: 45g
Fat: 35g
Carbohydrates: 2g
Sodium: 850mg

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

FAQs

Do I really need a meat thermometer?

Yes. For an expensive and large cut of meat like a prime rib roast, a meat thermometer is the only way to guarantee that it is cooked to your exact preferred doneness. The cooking times provided are only an estimate.

Should I use a roasting rack?

Using a rack is recommended as it allows hot air to circulate all around the roast, promoting even cooking. However, if you don’t have one, the rib bones on the bottom of the roast act as a natural rack, elevating the meat off the hot surface of the pan.

What does u0022bone-side downu0022 mean?

This simply means placing the roast in the pan so that the rack of rib bones is on the bottom. This creates a natural air gap between the meat and the hot pan.

Try More Recipes:

Gordon Ramsay Beef Liver Recipe
Gordon Ramsay Corned Beef And Cabbage Recipe
Gordon Ramsay Beef Stew And Dumplings Recipe