Gordon Ramsay Standing Rib Roast – Rich, Juicy & Holiday-Worthy

Gordon Ramsay’s Standing Rib Roast is the ultimate showstopper for a special occasion. This bone-in roast is generously coated in a garlic-herb mustard crust, then roasted to perfection—crisp on the outside, succulent and rosy on the inside. It’s a luxurious main course packed with flavor, perfect for Christmas dinner, New Year’s feasts, or Sunday roasts.

What is Gordon Ramsay’s Standing Rib Roast?

A standing rib roast is a bone-in prime rib cut, known for its marbling, tenderness, and deep beefy flavor. Gordon Ramsay elevates this classic roast with a bold herb, mustard, and garlic crust, then roasts it low and slow to ensure a perfect medium-rare finish with a golden-brown exterior.

Other Gordon Ramsay Recipes

• Gordon Ramsay Sticky Toffee Pudding
• Gordon Ramsay Venison Wellington
• Gordon Ramsay Butternut Squash Risotto
• Gordon Ramsay Chicken Liver Pate

Why You’ll Love Gordon Ramsay Standing Rib Roast

• Incredibly juicy and tender – Thanks to the bone-in rib cut and slow roasting
• Flavorful garlic-herb crust – Infuses the roast from the outside in
• Perfect for entertaining – A centerpiece that’s both impressive and delicious
• Flexible doneness – Easily adjustable with a thermometer
• Delivers restaurant-quality results – With straightforward steps

Ingredients Needed for Gordon Ramsay Standing Rib Roast

• 1 (6–7 lb) standing rib roast (3-rib bone-in prime rib)
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• 2 tbsp butter, for basting
• Optional: Red wine or beef stock, for pan sauce

Step-by-Step Instructions to Make Gordon Ramsay Standing Rib Roast

Prepare the Herb Crust:

1. In a small bowl, mix olive oil, mustard, garlic, thyme, rosemary, salt, and pepper.
2. Rub the mixture all over the roast, including the sides and fat cap. Let it sit at room temperature for 1 hour before roasting.

Sear for Extra Flavor (Optional):

3. Preheat oven to 450°F (230°C).
4. For an extra crust, you can quickly sear the roast in a hot skillet for 2–3 minutes on each side before roasting.

Roast the Beef:

5. Place the roast bone-side down in a roasting pan or rack.
6. Roast at 450°F for 20 minutes to create a crust.
7. Reduce oven temperature to 325°F (160°C) and roast until the internal temperature reaches:
   • 120°F (49°C) for rare
   • 130°F (54°C) for medium-rare
   • 135°F (57°C) for medium
8. Baste with butter during the final 15 minutes of cooking for added richness.

Rest Before Serving:

9. Remove roast from the oven and tent loosely with foil. Let rest for 25–30 minutes before carving.
10. Slice between the bones and serve with jus or horseradish sauce.

Best Sides to Serve with Gordon Ramsay Standing Rib Roast

• Yorkshire puddings – A classic British pairing
• Creamy mashed potatoes – Rich and buttery
• Roasted carrots and parsnips – Adds natural sweetness
• Sauteed green beans or Brussels sprouts – For balance
• Red wine reduction or horseradish cream – Enhances the roast’s flavor

Pro Tips for the Best Gordon Ramsay Standing Rib Roast

• Use a digital meat thermometer – Accuracy is key for doneness
• Resting is crucial – Allows juices to redistribute
• Trim excess fat – But leave a little for flavor and moisture
• Don’t skip the high-temp start – It develops the crust
• Deglaze the pan – Use wine or stock to create a rich pan sauce

Creative Variations of Gordon Ramsay Standing Rib Roast

• Add crushed peppercorn crust – For extra texture and heat
• Infuse with truffle oil – For a luxurious finish
• Add anchovy paste to the rub – For umami depth
• Use smoked salt or garlic powder – To elevate the flavor profile
• Top with compound butter – Melts over the roast while serving

Storage and Reheating Tips for Gordon Ramsay Standing Rib Roast

• Store slices in an airtight container in the fridge for up to 4 days
• Reheat gently in foil at 275°F (135°C) for 10–15 minutes
• Use leftover slices in sandwiches or wraps
• Avoid microwaving – It can make the meat tough
• Freeze for up to 2 months – Wrap tightly in freezer-safe wrap

FAQs

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

Standing rib roast and prime rib refer to the same cut of beef, but “prime rib” often implies it’s been roasted and served. A standing rib roast is the raw cut, typically bone-in, and “prime” can also refer to the quality grade if it’s USDA Prime.

How do you get a perfect crust on a standing rib roast?

To achieve a perfect crust, start with a high oven temperature (450°F) for the first 20 minutes, then reduce heat to roast slowly. A garlic-herb mustard rub also helps build flavor and a golden exterior.

How long should a standing rib roast rest before carving?

Let the roast rest for at least 25 to 30 minutes after removing it from the oven. Resting allows the juices to redistribute throughout the meat, making it more tender and juicy.

What internal temperature should a standing rib roast be cooked to?

For ideal doneness, cook to:

• 120°F (49°C) for rare
• 130°F (54°C) for medium-rare
• 135°F (57°C) for medium
  Use a meat thermometer for accuracy.

Final Thoughts

Gordon Ramsay’s Standing Rib Roast is everything a perfect roast should be—tender, juicy, richly seasoned, and beautifully crusted. With simple yet refined techniques, this dish delivers flavor and elegance in every slice.

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