Gordon Ramsay Standing Rib Roast Recipe

The First Time I Screwed This Up…

I really thought making a rib roast was just “big beef, big oven, big win.”
Yeah… no.
The first time, I forgot to let it warm up, didn’t dry it properly, and dumped it into a blazing oven without thinking.
The outside burned before the inside even woke up.
It carved up dry, tasted bitter, and the “sauce” I made from the drippings was basically burnt wine water.
Total mess.
When I finally paid attention to how Gordon Ramsay stages everything — the buttering, the basting, the resting — it clicked.
This isn’t just roasting meat. It’s building flavor in layers. You treat it with respect or you end up embarrassed at your own table.

Why This Works (And Where Most Go Wrong)

Here’s where people (including me) screw up rib roast:

• Cold beef goes straight into the oven → Outside cooks, inside stays raw.
• Skipping the dry-off step → No crust, just steamed meat.
• Butter burns because it’s slapped on without prepping the beef first.
• No resting time → Juices pour out when slicing. All that work wasted.

Gordon’s method is smart:
High blast first to seal it up.
Then low and slow to get it pink all the way through.
Baste it constantly so it stays juicy.
And above all… patience.

Ingredients That Actually Matter

• 2.5 kg standing rib roast (prime rib, bone-in) – Bones add flavor. Period.
• 1 onion, unpeeled and quartered – Props up the roast and sweetens the sauce.
• 1 head garlic, halved horizontally – Roasts mellow and gorgeous.
• 5 sprigs thyme + 3 sprigs rosemary – Beef and rosemary are soulmates.

For the Garlic Herb Butter:

• 150g softened unsalted butter – Soft is key. You’re spreading, not painting a wall.
• 5 garlic cloves, minced – Raw garlic, real punch.
• 2 tsp chopped rosemary
• 2 tsp chopped thyme
• 2 tsp salt
• 1 tsp black pepper

For the Red Wine Sauce:

• 1 cup low-salt beef stock – Gives body to the sauce.
• 2 cups dry red wine – Cabernet, Shiraz, not cheap junk.
• 1 tbsp cornflour (cornstarch) – To thicken without killing the sauce.

How To Make Gordon Ramsay Standing Rib Roast

First thing: take your beef out of the fridge early. Like 2–3 hours early.
It needs to lose that fridge chill or you’ll cook it unevenly.

While you’re waiting, mix the butter, garlic, herbs, salt, and pepper until it’s a nice soft paste.

Crank your oven up to 240°C (460°F). If you’re using a fan oven, set it to 220°C.

Lay the onion quarters and garlic halves in the bottom of your roasting pan.
Throw the thyme and rosemary in too. No fancy arrangement needed.

Now, pat the beef dry. Really dry. Get aggressive with the paper towels.

Slather the butter mixture all over the roast. Focus on the top and sides, but get some on the bones too if you can.

Set the beef on top of the onion-garlic-herb bed.

Roast at high heat for 20 minutes — this is where you get the sexy crust.

Drop the oven temp down to 120°C (250°F).
Roast for about 1.5 hours.
Every 30 minutes, open the oven and baste the roast with the pan juices.
Spoon after spoon, keep it moist.

Start checking temps at the 90-minute mark.
You want 51°C (about 124°F) for medium-rare.
If it hits 55°C (130°F), you’re in medium territory.

When it’s there, pull it out.
Tent it loosely with foil. Let it rest. Minimum 20 minutes. More is better.

While it rests, pour the roasting juices into a saucepan.
Add the wine and beef stock. Scrape up all the brown bits (flavor city).
Simmer it down for about 10 minutes.
Thicken it with a splash of cornflour mixed with water if you like.
Strain it if you want it silky, or leave rustic bits if you’re into that.

Slice the roast thick or thin — your call — and ladle that sauce over everything.

What Gordon Ramsay Says About This Dish

“Treat the meat with respect. Rush it, and you ruin it.”
→ Leaving the beef to rest is half the cooking.

“Build your sauce in the same pan.”
→ Roasting juices are pure gold. Don’t waste them.

“You’re not just cooking the meat — you’re flavoring it every step of the way.”
→ From butter to basting to sauce, every move matters.

What I Got Wrong (And How I Fixed It)

• Straight from fridge to oven → Raw inside. Now I leave it out at least 2 hours.
• No crust → Forgot to dry the beef. Now I dry it until it squeaks.
• Butter slid off → Didn’t soften it properly. Now I let it sit until spreadable.
• Sauce was thin and boring → Didn’t reduce enough. Now I simmer hard and concentrate the flavor.

Variations That Actually Hold Up

• Mustard-Herb Crust: Mix Dijon into the butter for a tangy punch.
• Spicy version: Add a pinch of chili flakes to the butter.
• Smoky: Add a splash of smoked paprika into the herb butter.

🚫 Don’t skip the butter or the sauce — you’ll end up with sad meat.

Pro Tips That Change The Game

• Soft butter only. It should glide onto the meat, not tear it.
• Use a real meat thermometer. Eyeballing rib roast is a crime.
• Always baste. Dry roasts are 100% avoidable.
• Save every drip of the roasting juices. That’s your bonus flavor.

Storage + Leftover Moves

• Fridge: Cool roast completely, slice, store airtight for 3 days.
• Freeze: Wrap slices tight. Freezes beautifully up to 3 months.
• Reheat: Low oven, splash of broth, covered in foil. Stay gentle.

Leftover move:
Make prime rib sandwiches with horseradish cream. Trust me — better than most steaks you’ll eat fresh.

FAQs – Covering Search Intent

Q: Can I roast standing rib from cold?
A: Nope. You’ll end up with raw centers and burnt outsides. Always bring to room temp.

Q: How do I know it’s done?
A: Thermometer. 51°C (125°F) for perfect medium-rare.

Q: What’s the best wine for the sauce?
A: Dry reds — Cab, Shiraz, Merlot. Avoid sweet wines.

Q: Why rest the beef?
A: It lets the juices redistribute. Cut early = dry meat.

Q: Can I skip basting?
A: You can — if you want a dry, sad roast. (Don’t.)

Try More Recipes:

• Roast Turkey with Lemon, Parsley & Garlic
• Gordon Ramsay Roasted Root Vegetables With Crushed Pepitas
• Gordon Ramsay Roasted Chicken Recipe