Sandra This Bobby Flay Standing Rib Roast Recipe is a juicy and flavorful recipe, which is made with fresh garlic and dried herbs. It’s the perfect holiday centerpiece, ready in about 4 hours.
Bobby Flay Standing Rib Roast Ingredients
- 1 (6-rib) standing rib roast (about 4 pounds)
- 6-8 cloves garlic, peeled
- 2 tablespoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons dried sage
- Vegetable oil
- Salt and freshly ground black pepper
How To Make Standing Rib Roast
- Prepare the meat: Remove the rib roast from the fridge about 1 hour before grilling to let it come to room temperature.
- Season the roast: Brush the roast with vegetable oil to keep it moist and prevent sticking. Generously season with salt, pepper, thyme, basil, and sage.
- Insert garlic: Make small slits in the meat with a sharp knife and insert the peeled garlic cloves into the slits.
- Set up the grill: Prepare a charcoal grill for indirect grilling with an internal temperature of 300–325°F / 150–160°C. (This means all the hot coals are on one side, and the meat will cook on the other, cooler side).
- Grill the roast: Place the roast, bone-side down, on the center rack of the grill (over the indirect heat side). Cover with the lid.
- Cook to temperature: Cook until an instant-read thermometer inserted into the thickest part of the roast (not touching a bone) reads 125°F / 52°C for medium-rare, approximately 2 to 2 1/2 hours.
- Rest and carve: Allow the roast to rest on a cutting board, tented with foil, for 15-20 minutes before carving. This will help the juices redistribute, making it extra tender and flavorful.
Recipe Tips
- Why let the roast come to room temperature? Letting the 4-pound roast sit out for 1 hour is crucial. A room-temperature roast will cook much more evenly from the edge to the center.
- What is indirect grilling? Indirect grilling means you are not placing the meat directly over the flames. You bank the hot coals to one side and place the roast on the other. This turns your grill into an oven, allowing you to slow-roast the meat without burning the outside.
- Do I really have to rest the roast? Yes, this is the most important step for a juicy roast! Resting for at least 15-20 minutes allows the juices, which were pushed to the center by the heat, to relax and redistribute throughout the meat. If you cut it too soon, all the juices will run out.
- Why cook it bone-side down? The rack of bones acts as a natural roasting rack. It insulates the tender meat from the direct heat of the grill, allowing it to cook gently and evenly.
- What’s the best temperature for a rib roast? 125°F (52°C) is the perfect temperature to pull the roast from the grill for medium-rare. The temperature will continue to rise to about 130°F-135°F as it rests.
What To Serve With Standing Rib Roast
This is a true celebration roast. It pairs perfectly with classic, hearty side dishes.
- Creamy Mashed Potatoes
- Roasted Asparagus or Brussels Sprouts
- A rich au jus (made from the pan drippings)
- A side of horseradish cream sauce
- Yorkshire Puddings
- A bold red wine, like Cabernet Sauvignon
How To Store Standing Rib Roast
- Refrigerate: Store leftover sliced roast in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is gently. Place slices in a pan over low heat with a splash of beef broth, or in a 300°F (150°C) oven, until just warmed through. Do not microwave, as it will overcook and get tough.
Bobby Flay Standing Rib Roast Nutrition Facts
(Per 6oz serving)
- Calories: ~750 kcal
- Total Fat: 55g
- Saturated Fat: 24g
- Cholesterol: 170mg
- Sodium: 410mg
- Total Carbohydrate: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 58g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between a rib-eye roast and prime rib?
They are the same cut of meat (a “standing rib roast”). “Prime Rib” technically refers to a “prime” grade rib roast, but the term is now used interchangeably for this popular cut, regardless of its grade.
Yes. Use the “Bobby Flay Rib Eye Roast” method: sear it at 500°F (260°C) for 20 minutes to build a crust, then (without opening the oven) reduce the heat to 325°F (165°C) and continue roasting until it reaches your desired internal temperature.
Absolutely. The general rule is to use three times the amount of fresh herbs as dried. So, use about 2 tablespoons of each (thyme, basil, sage), finely chopped.
Try More Recipes:
- Bobby Flay Rib Eye Roast Recipe
- Bobby Flay Roasted Leg of Lamb Recipe
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
Bobby Flay Standing Rib Roast Recipe
Description
A show-stopping, 6-rib standing rib roast, rubbed with garlic and a rich herb crust, then slow-grilled over indirect heat until perfectly juicy and tender.
Ingredients
Instructions
- Let roast sit at room temperature for 1 hour.
- Brush the roast with oil. Season generously with salt, pepper, thyme, basil, and sage.
- Make small slits in the roast and insert garlic cloves.
- Prepare a grill for indirect heat (300°F–325°F).
- Place the roast, bone-side down, on the cooler side of the grill.
- Cover and cook for 2 to 2.5 hours, or until a thermometer reads 125°F for medium-rare.
- Transfer the roast to a cutting board, tent with foil, and let rest for 15-20 minutes.
- Carve against the grain and serve.
Notes
- Letting the roast rest before carving is the most important step for a juicy result.
- Cooking bone-side down protects the meat and acts as a natural roasting rack.
- Rely on a meat thermometer, not just the clock, for perfect doneness.
