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.