Written By Saloni Desai/ Published on September 8, 2022 / Last updated on January 9, 2024
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Many people consider standing Rib Roast the best roast beef in the world. The rib roast is an incredibly succulent and delicious beef cut. In this recipe, the beef is roasted safely, simply, and highly effective to stay blushing pink throughout.
Prepare yourself the ultimate standing rib roast by simply refrigerating the meat for at least some time. Make slits with a sharp knife on the meat and stuff garlic cloves. Brush with oil and season with salt, black pepper, and dried herbs. Roast for two hours, and voila! The savory and juicy standing rib roast is ready.
Take the standing rib out before the meat reaches the desired internal temperature as the resting meat continues to cook. Otherwise, it will overcook! It will turn the meat juicy, tender, and full of flavors.
There is no doubt – standing rib roast has superior flavors, texture, and juiciness above all beef cuts. Before craving it for more, start off following this recipe. Get details about equipment, nutritional information, and tips for making it delicious. Refer to the link for Bobby Flay recipes.
What's In The Post
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What Equipment Will You Need To Make Bobby Flay Standing Rib Roast?
Oven – Roast standing rib roast in the oven for one hour.
Wooden Board – Season standing rib roast on a wooden board.
Baking Sheet – After seasoning, place standing rib meat on a baking sheet.
How Much Time Will You Need To Make Bobby Flay Standing Rib Roast?
Preparation Time
Resting Time
Cooking Time
Total Time
15 Minutes
30 Minutes
2 Hours
2 Hours 45 Minutes
What Ingredients Will You Need To Make Bobby Flay Standing Rib Roast?
Standing Rib Roast – Grill standing rib roast for a delicious meat treat.
Garlic Cloves – Stuff meat with garlic cloves for an aromatic taste.
Oil – Brush oil on the meat to keep it moist.
Thyme – Sprinkle thyme on meat for refreshing flavors.
Sage – Adding sage will create citrusy scents and aromatic flavors.
Salt – Season meat with salt for a perfect balance of taste.
Black Pepper – Sprinkle black pepper on the top of meat for spicy flavors.
Steps To Make Bobby Flay Standing Rib Roast
1. Refrigerate Meat
Remove the large cut of meat and refrigerate for one hour before grilling.
2. Prepare Meat
Brush meat with oil. Sprinkle salt, black pepper, and dried herbs. Knife-slit the meat and insert the garlic cloves. Preheat the oven to 460 degrees Fahrenheit. Place the meat bone side down on the baking sheet. Roast for one hour on each side. Standing rib roast is ready.
Nutritional Information
Calories
290
Total Fat
23 g
Cholesterol
71 g
Sodium
54 mg
Potassium
275 mg
Protein
19 g
How Will Bobby Flay Standing Rib Roast Look And Taste Like?
Bobby Flay standing rib roast profiles tasteful, juicy and tender meat. When roasted, it has the perfect crispy outside and the texture turns out to be melting in your mouth. On the outside, it is dark brown, and on the inside, it is dark pink. A good seasoning of herbs creates an aromatic taste. Furthermore, garlic stuffed inside meat adds a pleasant fragrance.
Recipe Card
Bobby Flay Standing Rib Roast Recipe
Many people consider standing Rib Roast to be the best roast beef in the world. It's also known as Prime Rib.
At the store, “Prime Rib Roast” can go by different names including Rib Roast, or Standing Rib Roast (because it is positioned standing on the rib bones as it roasts). It can be found in the meat case with both boneless and bone-in options.
After resting for 30 minutes, the final internal temperature was 130-131°F depending on where the probe was. This from now on will be my method for how to cook a standing rib roast or a boneless rib roast or prime rib.
For the best results, leave the roast uncovered until you remove it from the oven or grill and place it at room temperature for resting. Then, cover it loosely with aluminum foil to keep it warm and allow it to soak up extra juices.
The first cut (sometimes labeled the small end or the loin end) comes from the hind of the standing rib roast near the loin. It's more expensive and generally regarded as the best cut because it has less connective tissue than the second cut and therefore is more tender.
Since the loin end of a standing rib roast is more tender than the rest, prime rib is generally considered to be the best cut all around, but the front section of a rib roast has the advantage of more fat.
Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.
How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.
Reverse Sear Prime Rib is the absolute best way to cook this gloriously delicious beef roast, with an evenly warmed interior and a browned flavorful crust. The secret is the reverse sear method, where we cook the beef low and slow, let it rest, then blast it with high heat at the end to brown the exterior.
Put the roast on a rack (or on top of some carrots, celery and sliced onion, which will flavor the drippings nicely) in the roasting pan, and add just a little water to the bottom of the pan — it shouldn't touch the meat.
If you're roasting a bone-in prime rib, the rib bones can function serve as a natural roasting rack, and by that I mean they create a space under the roast for hot air to circulate. But if you've got a pan with a rack, you might as well use the rack. It'll create even more airspace and help the roast cook more evenly.
Place the roast fat side up, bone side down, in a large roasting pan. Cook for 15 minutes, then reduce the oven temperature to 325°F. This allows the heat to sear the roast, trapping the juicy flavors inside while the rest of the meat cooks. On average, each pound of rib needs 15 minutes to cook (i.e., a 4 lb.
Prime rib is at its best cooked rare or medium rare — it should not be cooked past medium (140°F) or all the fat will melt out of the meat, leaving it tough, dry, and chewy. After the prime rib is cooked, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.
The ribeye actually comes from a prime rib roast (or standing rib roast) before it's cooked, so a ribeye is classified as a steak. In a nutshell, prime rib always begins its journey to a lucky plate as a roast; a ribeye always starts out as a steak. Both, however, come from the same cut of beef.
The three most common rib roasts are Standing Rib Roast, Rolled Rib Roast and Rib-Eye Roast. The Standing Rib Roast is cut with at least three ribs and up to seven ribs and roasted propped upright on its ribs, which allows the meat to be self-basted as the roast's top layer of fat melts.
What is Prime Rib? Call it rib roast, standing rib roast, prime roast, or Grandma's Easter specialty, the magnificent delicacy that is prime rib is delicious no matter what label you apply. This cut comes from the cow's primal rib section.
Or is it juiciness? If it is the former, opt to purchase a cut that contains ribs six to nine (also known as the chuck end) as this is certain to come with more fat. If it is the latter, buy a prime beef cut that includes ribs 10 to 12 (also known as the loin end) as these are leaner and more tender.
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