Description
Gordon Ramsay’s prime rib is a standing rib roast that is seasoned with a blend of herbs, garlic, and butter, and then roasted to perfection. The outside forms a flavorful crust, while the inside stays juicy and tender. This method results in a prime rib that is rich, savory, and full of flavor, making it the ideal centerpiece for any special meal.
Ingredients
Scale
- 1 standing rib roast (about 6–7 pounds)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 onion, quartered
- 2 carrots, roughly chopped
- 1 cup beef broth (optional, for basting)
- Fresh rosemary and thyme sprigs (for garnish)
Instructions
- Prepare the Prime Rib: Remove the rib roast from the refrigerator about 1-2 hours before cooking to allow it to come to room temperature. This ensures even cooking.
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Make the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix until well combined.
- Season the Prime Rib: Pat the prime rib dry with paper towels. Rub the herb butter mixture generously all over the roast, making sure to coat the entire surface.
- Prepare the Vegetables: Place the quartered onion and chopped carrots in the bottom of a roasting pan. These will add flavor and help elevate the roast during cooking.
- Roast the Prime Rib: Place the seasoned prime rib on top of the vegetables in the roasting pan, bone side down. Roast in the preheated oven at 450°F for 20 minutes to create a nice crust on the outside.
- Lower the Oven Temperature: After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 1 1/2 to 2 hours, or until the internal temperature reaches 120°F (49°C) for medium-rare. Use a meat thermometer to check the temperature.
- Rest the Roast: Once the prime rib reaches the desired temperature, remove it from the oven and loosely cover it with foil. Let the roast rest for at least 15-20 minutes. The internal temperature will continue to rise, reaching about 125°F to 130°F (52°C to 54°C), which is perfect for medium-rare.
- Carve and Serve: Carve the prime rib into thick slices and serve with the roasted vegetables and pan juices. Garnish with fresh rosemary and thyme sprigs for a beautiful presentation.