Gordon Ramsay’s Prime Rib

Many believe that Gordon Ramsay’s prime rib roast recipe is among the greatest roast beef recipes in the world. Prime rib is a delicious beef cut with a delicious flavor. This recipe results in meat that is blushing pink all the way through thanks to a simple, but extremely efficient roasting method.

What is Gordon Ramsay’s Prime Rib Recipe?

Gordon Ramsay’s Prime Rib roast is a rich, juicy, and tender feast for the eyes and the stomach.

For good reason, prime rib takes center stage throughout the Christmas season. It reigns first among beef cuts. A bone-in prime rib roast is also known as a standing rib roast because it is cooked by standing on its rib bones in a roasting pan.

Why Gordon Ramsay’s Prime Rib Recipe Works

Look no further if you’re seeking the greatest prime rib recipe ever.

• It makes the best Christmas dinner: Gordon Ramsay’s Prime Rib Roast is a fantastic choice for a special holiday supper. The reason is that you can get roasts in a variety of sizes that can serve anywhere from 4 to 20 people. Furthermore, because of the nature of how prime rib cooks, you will end up with portions that vary from rare to medium-rare to well done.
• You won’t stress about the cost: Gordon Ramsay’s Prime Rib is a costly cut of meat for good reason. The exceptionally soft cut is marbled with fat in all the right places, resulting in the most exquisite beef roast you’ve ever tasted. However, if you’ve never prepared a roast before, it might be scary to spend that much money on one. Don’t worry; I’ll guide you through all you need to know to get great outcomes.

Gordon Ramsay’s Prime Rib Ingredients

• 5 pounds beef prime rib (or larger* if larger, double the spices/seasonings)
• 1 1/2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fresh rosemary
• 1 teaspoon fresh thyme
• 8 garlic cloves, minced
• 1/4 cup olive oil
• Horseradish, for serving (optional)

How Much Meat Do You Need For Gordon Ramsay’s Prime Rib Recipe?

When purchasing prime rib, the general practice is to purchase one pound for each person. A bone-in-standing rib roast will serve around two people per bone. Also, consider how many side dishes you want to offer. Plan on 1/2 to 3/4 pound prime rib per person if you are making a huge holiday feast with lots of other dishes.

Prime rib roast, also known as standing rib roast, is a piece of meat obtained from the rear of the cow’s top ribs. A standing rib roast normally has 7 ribs. You don’t have to purchase the whole portion; just tell the butcher how many pounds you want.

Should I Buy Bone-in Or Boneless Prime Rib For Gordan Ramsay’s Prime Rib Recipe?

Bone-in or Boneless Prime Rib:

You have the option of purchasing prime rib with or without the bone. According to a number of chefs, bone-in prime rib is tastier, however, Costco’s boneless prime rib is almost indistinguishable from its bone-in counterpart.

If you purchase a bone-in prime rib, the butcher will likely remove the bone and tie it to the roast for you, but you should ask them just in case. As a result, you will be able to cook the bone with the meat, but remove it when you want to carve the meat.

If you cook a boneless prime rib, you must place it on a wire rack to roast. I have previously used a wire rack from my instant pot in my cast iron pan.

How to Make Gordon Ramsay’s Prime Rib

1. Before cooking, remove the prime rib from the refrigerator 1 hour before you plan to cook it. Once it is at room temperature, season it on both sides with salt.

2. Adjust your oven rack so that the prime rib will roast in the middle of the oven when you are ready to cook it. Preheat the oven to 500 degrees Fahrenheit.

3. Mix the salt with the pepper, rosemary, thyme, garlic, and olive oil.

4. Pat the roast with paper towels. Rub both sides of the roast with the herb mixture. If cooking a bone-in roast, place the roast in a cast iron roasting pan with the bones facing down. Meanwhile, if you are cooking a boneless roast, place it on a rack within the pan.

5. Bake the prime rib for 15 minutes. Then, lower the oven temperature to 325 degrees Fahrenheit and bake until it is cooked to your desired doneness.

6.Rare: Cook until the thermometer registers 120 degrees Fahrenheit (about 10 to 12 minutes per pound).

7. Medium rare: Cook until the thermometer registers 130 degrees Fahrenheit (about 13 to 14 minutes per pound).

8. Medium: Cook until the thermometer registers 140 degrees Fahrenheit (about 14 to 15 minutes per pound).

9. Medium Well: Cook until the thermometer registers 150 degrees Fahrenheit.

10. Here are a couple of things to keep in mind:

11.A meat thermometer is vital for achieving the desired doneness, as not every roast or oven is the same.

12. In addition, the meat will continue to cook after being removed from the oven (your thermometer will continue to climb 5 to 10 degrees), so remove it 5 to 10 degrees before it reaches the desired temperature.

13. Take it out of the oven and tent it with aluminum foil. Before carving, let it rest for 30 minutes.

14. Carve your roast by slicing it against the grain at a thickness of about a 1/2 inch. If desired, serve with horseradish.

What to Serve With Gordon Ramsay’s Prime Rib

There’s no need to overthink it. Gordon Ramsay’s Prime Rib recipe is excellent served with mashed potatoes. The delightfully creamy and buttery potatoes complement the delicious meat so beautifully. Add some roasted cauliflower or Brussels sprouts for a well-balanced supper.

You can also try Gordon Ramsay’s Prime Rib with one of these sides:

• Yorkshire Pudding
• Steak Fries
• Roasted Brussels Sprouts with Bacon
• Mashed Potatoes
• Glazed Carrots
• Smashed Red Potatoes
• Mushroom Risotto
• Normandy Vegetables
• Mashed Potatoes
• Vegetable Lasagna With White Sauce
• Creamed Spinach

The Timing and Temperature for Gordon Ramsay’s Prime Rib Recipe

The length of time you cook Gordon Ramsay’s Prime Rib will depend on how rare you like it.

Start by cooking the prime rib at 500 degrees Fahrenheit for 15 minutes, and then reduce the oven temperature to 325 degrees Fahrenheit and cook it for 10 to 12 minutes per pound for rare, 13 to 14 minutes per pound for medium-rare, and 14 to 15 minutes per pound for medium-well.

A thermometer is essential for cooking meat to perfection!

Your prime rib should be roasted until the thermometer registers:

• 115 to 120 degrees Fahrenheit for rare.
• 125 to 130 degrees Fahrenheit for medium-rare.
• 135 to 140 degrees Fahrenheit for medium.
• 145 to 150 degrees Fahrenheit for medium-well.

How to Reheat Gordon Ramsay’s Prime Rib

In The Oven:

Preheat the oven to 250 degrees Fahrenheit and place you leftover prime rib slices in a small baking pan with a few tablespoons of liquid such as beef broth (water works too, but might dilute the flavor of the meat a bit). Cover the pan securely with foil and place it in the oven for 10 minutes or until your prime rib slices are warmed through.

In The Microwave:

1. Place your leftover prime rib slices in a microwave-safe dish that has a lid and add a few tablespoons of broth.
2. Microwave on high for 1 to 2 minutes or until barely warmed through.
3. Transfer the meat to a serving plate as soon as possible so that it does not continue to cook.

Recipe Tips

• Use a meat thermometer! You may either use a probe that remains within the meat the whole cooking period or a basic quick-read meat thermometer. In any case, keep in mind that each slice of meat is unique, as is each oven. Don’t risk destroying such an expensive piece of meat by not using a meat thermometer.
• Don’t overcook! The prime rib meat will continue to cook after you remove it from the oven (your thermometer will continue to climb 5 to 10 degrees), so take your prime rib out early. If you take it out and it seems undercooked, you can always cook it for a few more minutes.
• Let it REST! Let the prime rib rest after cooking it to allow the fluids to settle in the flesh, making it juicier and more tender. If you cut into your prime rib without letting it rest, the fluids will rush out and the flesh will be tough.
• Cut the meat across the grain. Take note of the directional lines present in the prime rib meat grain and cut perpendicular to those lines. If you chop the prime rib meat allow the grain, it will be more fibrous and need more chewing to consume.
• Use leftovers: If you end up with some leftovers, you can use them to make delicious prime rib soup.

FAQ Section

Gordon Ramsay’s Prime Rib Nutrition Facts

Amount Per Serving

• Calories 542.3
• Total Fat 20 g
• Saturated Fat 6.8 g
• Cholesterol 148.1 mg
• Sodium 2686.2 mg
• Potassium 993.9 mg
• Total Carbohydrate 37.4 g
• Dietary Fiber 1 g
• Sugars 30.6 g
• Protein 49 g
• Vitamin A 1.4%
• Vitamin C 9.2%
• Calcium 6.9%
• Iron 18.9%

Gordon Ramsay’s Prime Rib

Author: Erin Table for Seven Cooking Method:Roasting Cuisine:American Courses:Main, Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 45 minutesRest time:1 hour Total time:2 hours 55 minutesServings:10 servingsCalories:542.3 kcal Best Season:Suitable throughout the year

Description

Many believe that Gordon Ramsay’s prime rib roast recipe is among the greatest roast beef recipes in the world. Prime rib is a delicious beef cut with a delicious flavor. This recipe results in meat that is blushing pink all the way through thanks to a simple, but extremely efficient roasting method.

Ingredients

• 5 pounds beef prime rib (or larger* if larger, double the spices/seasonings)
  
• 1 1/2 teaspoons salt
  
• 2 teaspoons freshly ground black pepper
  
• 2 teaspoons fresh rosemary
  
• 1 teaspoon fresh thyme
  
• 8 garlic cloves, minced
  
• 1/4 cup olive oil
  
• Horseradish, for serving (optional)

Instructions

1. Before cooking, remove the prime rib from the refrigerator 1 hour before you plan to cook it. Once it is at room temperature, season it on both sides with salt.
2. Adjust your oven rack so that the prime rib will roast in the middle of the oven when you are ready to cook it. Preheat the oven to 500 degrees Fahrenheit.
3. Mix the salt with the pepper, rosemary, thyme, garlic, and olive oil.
4. Pat the roast with paper towels. Rub both sides of the roast with the herb mixture. If cooking a bone-in roast, place the roast in a cast iron roasting pan with the bones facing down. Meanwhile, if you are cooking a boneless roast, place it on a rack within the pan.
5. Bake the prime rib for 15 minutes. Then, lower the oven temperature to 325 degrees Fahrenheit and bake until it is cooked to your desired doneness.
6. Rare: Cook until the thermometer registers 120 degrees Fahrenheit (about 10 to 12 minutes per pound).
7. Medium rare: Cook until the thermometer registers 130 degrees Fahrenheit (about 13 to 14 minutes per pound).
8. Medium: Cook until the thermometer registers 140 degrees Fahrenheit (about 14 to 15 minutes per pound).
   
9. Medium Well: Cook until the thermometer registers 150 degrees Fahrenheit.
10. Here are a couple of things to keep in mind:
11. A meat thermometer is vital for achieving the desired doneness, as not every roast or oven is the same.
12. In addition, the meat will continue to cook after being removed from the oven (your thermometer will continue to climb 5 to 10 degrees), so remove it 5 to 10 degrees before it reaches the desired temperature.
13. Take it out of the oven and tent it with aluminum foil. Before carving, let it rest for 30 minutes.
14. Carve your roast by slicing it against the grain at a thickness of about a 1/2 inch. If desired, serve with horseradish.

Notes

• Use a meat thermometer! You may either use a probe that remains within the meat the whole cooking period or a basic quick-read meat thermometer. In any case, keep in mind that each slice of meat is unique, as is each oven. Don’t risk destroying such an expensive piece of meat by not using a meat thermometer.
• Don’t overcook! The prime rib meat will continue to cook after you remove it from the oven (your thermometer will continue to climb 5 to 10 degrees), so take your prime rib out early. If you take it out and it seems undercooked, you can always cook it for a few more minutes.
• Let it REST! Let the prime rib rest after cooking it to allow the fluids to settle in the flesh, making it juicier and more tender. If you cut into your prime rib without letting it rest, the fluids will rush out and the flesh will be tough.
• Cut the meat across the grain. Take note of the directional lines present in the prime rib meat grain and cut perpendicular to those lines. If you chop the prime rib meat allow the grain, it will be more fibrous and need more chewing to consume.
• Use leftovers: If you end up with some leftovers, you can use them to make delicious prime rib soup.

Keywords:Gordon Ramsay prime rib