Bobby Flay Standing Rib Roast​

This delicious standing rib roast recipe by Bobby Flay is perfect for a cozy, hearty meal. It’s easy to prepare, with a juicy, tender roast infused with fragrant herbs and garlic. Simply season, grill, and enjoy! Plus, it uses common pantry spices, making it a flexible dish for any occasion.

Recipe Ingredients :

• 1 (6-rib) standing rib roast
• Vegetable oil
• Salt and freshly ground black pepper
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 2 tablespoons dried sage
• Garlic cloves

How To Make Standing Rib Roast​?

1. Prepare the meat: Remove the rib roast from the fridge about 1 hour before grilling to let it come to room temperature.
2. 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. Make small slits in the meat with a sharp knife and insert garlic cloves into the slits.
3. Set up the grill: Prepare a charcoal grill for indirect grilling with an internal temperature of 300–325°F / 150–160°C.
4.  Grill the roast: Place the roast, bone-side down, on the center rack of the grill. Cover with the lid and cook until an instant-read thermometer inserted into the thickest part of the roast reads 125°F / 52°C for medium-rare, approximately 2 to 2 1/2 hours.
5. Rest and carve: Allow the roast to rest for 15 minutes before carving. This will help the juices redistribute, making it extra tender and flavorful.

Recipe Tips :

• Bring the Roast to Room Temperature : Take the roast out of the fridge an hour before cooking; this helps it cook evenly and keeps it juicy.
• Generously Season the Meat : Don’t be shy with salt, pepper, and herbs; a well-seasoned roast has richer flavor and a more flavorful crust.
• Insert Garlic Properly : Make small slits and insert garlic deep into the meat to infuse flavor throughout the roast.
• Use a Meat Thermometer : To ensure perfect doneness, check the temperature with a meat thermometer rather than guessing.
• Let It Rest Before Carving : Resting the roast for 15 minutes after cooking locks in juices, making each slice tender and flavorful.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover standing rib roast cool to room temperature. Then, wrap it tightly in foil or store it in an airtight container before placing it in the refrigerator. It can be kept refrigerated for up to 3–4 days.
• Freeze: Once cooled, wrap the rib roast tightly in plastic wrap and then foil, or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the refrigerator overnight.
• Reheat:  Slice the roast into portions, place on a microwave-safe plate, and cover loosely with a damp paper towel. Heat on medium power in 30-second intervals until warm, checking frequently to avoid overcooking.

Nutrition Facts

Serving Size: 3 oz (85g)

• Calories: 290
• Total Fat: 23g
• Saturated Fat: 9.3g
• Cholesterol: 71mg
• Sodium: 54mg
• Potassium: 275.4mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 19g

Check out More Recipes:

• Bobby Flay Short Rib Ragu​
• Bobby Flay Roast Turkey​
• Bobby Flay Beef Wellington​
• Bobby Flay Beef Brisket Recipe