Sage Prime Rib Roast with Gorgonzola Sauce

Posted by on Mar 1, 2020 in Recipes | No Comments
Sage Prime Rib Roast with Gorgonzola Sauce

Sage Prime Rib Roast with Gorgonzola Sauce


Preparation: 20 minutes
Cooking: 2 hours and 10 minutes
Ready in: 2 hours and 30 minutes
Variations: Substitute prime rib with topside
Servings: 6

Tips: A meat thermometer comes in very handy when cooking a roast. It measures the internal temperature of meat so it doesn’t overcook.



+-3kg prime rib roast, bone in

Olive oil

15g fresh sage leaves

1 onion, sliced

4 garlic cloves, sliced

2 cups beef stock

Salt and freshly ground black pepper


Gorgonzola and pink peppercorn sauce:

3 Tbsp butter

3 garlic cloves, crushed

1 cup fresh cream

150g gorgonzola cheese

1 tsp pink or black peppercorns

Salt to taste



  1. Pre-heat the oven to 220°C/425°F.
  1. Lightly coat the prime rib in olive oil and generously season with salt and freshly ground black pepper.
  1. Pour a splash of olive oil in a hot pan and lightly brown all sides of the roast, including the ends, to seal the meat and lock in the juices.
  1. Spread the sliced onion and garlic across the surface of an oven safe dish and place the roast on top of the onions. Scatter sage leaves over the prime rib roast and tuck them under the roast’s twine.
  1. Pour the beef stock over the onions, cover the dish well with tinfoil and roast the prime rib for 25 minutes at this temperature, basting occasionally with the braising juices.
  1. Reduce the heat to 180°C/350°F and continue to roast for another 1 hour 15 minutes before removing the tinfoil and allowing the meat and sage leaves to crisp up for a further 30 minutes.  If using a meat thermometer, the temperature should read approximately 50°C/125°F for medium-rare.
  1. Remove the prime rib from the oven and transfer to a chopping board. Loosely cover with tinfoil and allow it to rest for 15 to 20 minutes.
  1. Make the gorgonzola sauce whilst the roast is resting. Melt the butter in a saucepan over a medium heat and cook the garlic until caramelised. 
  1. Pour in the cream and stir in the gorgonzola cheese until melted and the sauce is smooth. Remove from heat, add the pink peppercorns and season to taste with salt. Serve whilst warm.
  1. Carve the roast into thick slices around each bone and serve with the creamy gorgonzola and pink peppercorn sauce and roasted root vegetables of your choice.


Recipe developed and styled for Karan Beef’s Beef Easy app.

Photographed by Rikki Hibbert.

Food stylist Johannesburg, South Africa.