Anabelle McLean The Bobby Flay Standing Rib Roast is a mouthwatering dish perfect for special occasions or holiday dinners. This impressive cut of beef, known for its tenderness and flavor, is roasted to perfection with a crispy, herb-crusted exterior and juicy, tender meat inside. Bobby Flay’s approach combines simple yet flavorful ingredients to elevate this classic dish into a show-stopping centerpiece for any meal.
What is Bobby Flay’s Standing Rib Roast?
A standing rib roast, also known as prime rib, is a premium cut of beef that comes from the rib section of the cow. The term “standing” refers to the fact that the roast is cooked with the bones still attached, allowing the roast to stand upright in the pan. Bobby Flay’s version of this dish involves seasoning the roast with a blend of fresh herbs, garlic, and olive oil, which enhances the natural flavor of the beef while creating a crispy, flavorful crust during roasting.
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Why You Should Try This Recipe
- Perfect for Special Occasions: This recipe is ideal for Christmas, Thanksgiving, or any celebratory meal.
- Impressive Presentation: The standing rib roast looks stunning on the dinner table and is sure to impress your guests.
- Simple yet Flavorful: Bobby Flay’s recipe uses basic ingredients like herbs, garlic, and olive oil to bring out the best in the beef.
- Tender and Juicy: The rib roast is cooked to perfection, ensuring a tender and juicy interior with a crispy, flavorful crust.
- Crowd-Pleaser: This dish serves several people, making it a great choice for feeding a crowd.
Ingredients Needed to Make Bobby Flay Standing Rib Roast
- Standing rib roast (5-6 ribs, about 10-12 lbs): The star of the show, a high-quality rib roast.
- Olive oil (¼ cup): Adds moisture and helps the seasoning stick to the meat.
- Garlic (6 cloves, minced): For adding depth of flavor.
- Fresh rosemary (2 tablespoons, chopped): Provides a fragrant, earthy flavor.
- Fresh thyme (2 tablespoons, chopped): Adds herbal brightness to the dish.
- Kosher salt (2 tablespoons): Enhances the flavor of the beef.
- Black pepper (2 teaspoons, freshly ground): For a bit of heat and seasoning.
- Dijon mustard (optional, 2 tablespoons): Adds a tangy kick to the herb rub.
Equipment
- Roasting pan with rack: To elevate the roast and allow even cooking.
- Meat thermometer: Essential for checking the internal temperature.
- Mixing bowl: Combine the seasoning ingredients.
- Aluminum foil: For tenting the roast while it rests.
- Carving knife: To slice the roast after it has rested.
Instructions to Prepare Bobby Flay Standing Rib Roast
Step 1: Prepare the Rib Roast
- Remove the rib roast from the refrigerator and let it sit at room temperature for about 1 hour before roasting. This ensures even cooking.
- Preheat your oven to 450°F (230°C).
Step 2: Season the Roast
- In a small mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, and black pepper. Mix until it forms a paste.
- If you prefer, you can also add Dijon mustard to the paste for extra flavor.
- Rub the seasoning mixture all over the standing rib roast, making sure to cover every side evenly.
Step 3: Roast the Beef
- Place the seasoned rib roast on a roasting rack set inside a roasting pan, bone-side down.
- Roast the beef in the preheated oven at 450°F for the first 15 minutes to sear the exterior and lock in the juices.
- After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 2 to 2.5 hours, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Step 4: Let the Roast Rest
- Once the roast reaches your desired doneness, remove it from the oven and tent it loosely with aluminum foil.
- Let the roast rest for 20-30 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender result.
Step 5: Carve and Serve
- After resting, carve the roast between the bones to create individual servings of the rib roast.
- Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a simple green salad.
What Goes Well With Bobby Flay Standing Rib Roast
- Yorkshire Pudding: A classic pairing with prime rib.
- Roasted Vegetables: Carrots, Brussels sprouts, or parsnips are great roasted alongside the beef.
- Garlic Mashed Potatoes: Creamy potatoes complement the rich flavors of the roast.
- Horseradish Cream Sauce: Adds a spicy kick that pairs well with the roast’s savory richness.
- Red Wine Gravy: A luxurious sauce made from the pan drippings of the roast.
Expert Tips for Making the Best Bobby Flay Standing Rib Roast
- Use a Meat Thermometer: To ensure your roast is cooked perfectly, always use a meat thermometer to check the internal temperature.
- Let the Roast Rest: Resting the meat after roasting is essential for keeping it juicy and tender.
- Choose the Right Size Roast: A 5-6 rib roast typically serves 10-12 people, so adjust the size of the roast depending on your guest count.
- Start with High Heat: The initial blast of high heat at 450°F helps to form a beautiful crust on the outside of the roast.
- Tie the Roast: If the roast is not tied already, consider using kitchen twine to tie the roast. This helps it maintain its shape and cook evenly.
Easy Variations of Bobby Flay Standing Rib Roast
- Herb-Crusted Roast: Add other fresh herbs like parsley or tarragon to the seasoning mix for a more robust flavor.
- Garlic Butter: Swap the olive oil for melted butter mixed with garlic for a richer flavor profile.
- Smoked Rib Roast: Instead of roasting in the oven, you can smoke the standing rib roast for an added smoky flavor.
- Mustard-Crusted Roast: Coat the roast with Dijon mustard before applying the herb rub for an extra layer of flavor.
- Spicy Rub: Add chili flakes or cayenne pepper to the herb rub for a hint of heat.
Best Practices to Store Bobby Flay Standing Rib Roast
- Refrigerate Leftovers: Store any leftover roast in an airtight container in the fridge for up to 3-4 days.
- Freeze for Later: If you have a lot of leftovers, wrap the roast tightly in cling film and aluminum foil and freeze for up to 3 months.
- Reheat Gently: To reheat, wrap the roast in foil and warm it in the oven at 300°F (150°C) until heated through, to avoid drying out the meat.
Best Practices to Reheat Bobby Flay Standing Rib Roast
- Oven Reheating: Reheat slices of the roast in a preheated oven at 300°F for about 10-15 minutes. Be sure to cover with foil to prevent the meat from drying out.
- Avoid the Microwave: Reheating in the microwave can dry out the meat, so it’s best to use the oven for even reheating.
How Can I Make Bobby Flay Standing Rib Roast Healthier?
- Trim Excess Fat: You can trim some of the excess fat from the roast before cooking to reduce the overall fat content.
- Use Leaner Cuts: Opt for a smaller rib roast or a leaner cut of beef, such as sirloin, if you’re looking to reduce fat.
- Lighter Sides: Serve the roast with lighter, healthier sides such as steamed vegetables or a fresh green salad instead of heavier options like mashed potatoes.
- Reduce Salt: Lower the amount of kosher salt used in the seasoning rub to reduce sodium.
Nutrition Value (per serving):
- Calories: 650 kcal
- Protein: 45g
- Carbohydrates: 0g
- Fat: 50g
- Sodium: 700mg
FAQs
What is the best temperature to cook a standing rib roast?
The best temperature to cook a standing rib roast is 325°F (165°C) after an initial sear at 450°F (230°C) for 15 minutes. This method ensures a flavorful crust while allowing the roast to cook evenly to your desired doneness.
How do you keep standing rib roast moist?
To keep a standing rib roast moist, let the meat rest at room temperature before cooking, use a meat thermometer to avoid overcooking, and let the roast rest for 20-30 minutes after cooking to allow the juices to redistribute.
How long should a standing rib roast rest before carving?
A standing rib roast should rest for 20-30 minutes before carving. This allows the juices to settle, ensuring that the meat remains juicy and tender when sliced.
How do you calculate the cooking time for a standing rib roast?
To calculate cooking time for a standing rib roast, plan for about 15-20 minutes per pound at 325°F (165°C) for medium-rare. Always use a meat thermometer to check for your preferred level of doneness.
Final Words
The Bobby Flay Standing Rib Roast is an impressive and delicious centerpiece for any special occasion. Its tender and juicy interior, paired with a flavorful herb crust, makes it a show-stopping dish that’s perfect for feeding a crowd.
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Bobby Flay Standing Rib Roast
- Prep Time: 15
- Cook Time: 135
- Total Time: 2 hours 30 minutes
- Yield: 8
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A standing rib roast, also known as prime rib, is a premium cut of beef that comes from the rib section of the cow. The term “standing” refers to the fact that the roast is cooked with the bones still attached, allowing the roast to stand upright in the pan. Bobby Flay’s version of this dish involves seasoning the roast with a blend of fresh herbs, garlic, and olive oil, which enhances the natural flavor of the beef while creating a crispy, flavorful crust during roasting.
Ingredients
- Standing rib roast (5-6 ribs, about 10-12 lbs): The star of the show, a high-quality rib roast.
- Olive oil (¼ cup): Adds moisture and helps the seasoning stick to the meat.
- Garlic (6 cloves, minced): For adding depth of flavor.
- Fresh rosemary (2 tablespoons, chopped): Provides a fragrant, earthy flavor.
- Fresh thyme (2 tablespoons, chopped): Adds herbal brightness to the dish.
- Kosher salt (2 tablespoons): Enhances the flavor of the beef.
- Black pepper (2 teaspoons, freshly ground): For a bit of heat and seasoning.
- Dijon mustard (optional, 2 tablespoons): Adds a tangy kick to the herb rub.
Instructions
Step 1: Prepare the Rib Roast
- Remove the rib roast from the refrigerator and let it sit at room temperature for about 1 hour before roasting. This ensures even cooking.
- Preheat your oven to 450°F (230°C).
Step 2: Season the Roast
- In a small mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, and black pepper. Mix until it forms a paste.
- If you prefer, you can also add Dijon mustard to the paste for extra flavor.
- Rub the seasoning mixture all over the standing rib roast, making sure to cover every side evenly.
Step 3: Roast the Beef
- Place the seasoned rib roast on a roasting rack set inside a roasting pan, bone-side down.
- Roast the beef in the preheated oven at 450°F for the first 15 minutes to sear the exterior and lock in the juices.
- After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 2 to 2.5 hours, or until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Step 4: Let the Roast Rest
- Once the roast reaches your desired doneness, remove it from the oven and tent it loosely with aluminum foil.
- Let the roast rest for 20-30 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy, tender result.
Step 5: Carve and Serve
- After resting, carve the roast between the bones to create individual servings of the rib roast.
- Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a simple green salad.
