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.
Ingredients
- 5 pounds beef prime rib or larger* if larger, double the spices/seasonings
- 1 ½ teaspoons salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 garlic cloves minced
- ¼ cup olive oil
- horseradish for serving, optional
Instructions
- 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.
- 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.
- Mix the salt with the pepper, rosemary, thyme, garlic, and olive oil.
- 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.
- 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.
- Rare: Cook until the thermometer registers 120 degrees Fahrenheit (about 10 to 12 minutes per pound).
- Medium rare: Cook until the thermometer registers 130 degrees Fahrenheit (about 13 to 14 minutes per pound).
- Medium: Cook until the thermometer registers 140 degrees Fahrenheit (about 14 to 15 minutes per pound).
- Medium Well: Cook until the thermometer registers 150 degrees Fahrenheit.
- Here are a couple of things to keep in mind:
- A meat thermometer is vital for achieving the desired doneness, as not every roast or oven is the same.
- 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.
- Take it out of the oven and tent it with aluminum foil. Before carving, let it rest for 30 minutes.
- 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.
Nutrition
Calories: 445kcalCarbohydrates: 1gProtein: 43gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 134mgSodium: 497mgPotassium: 826mgFiber: 0.2gSugar: 0.03gVitamin A: 12IUVitamin C: 1mgCalcium: 25mgIron: 5mg
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