Bobby Flay Prime Rib Recipe
This Bobby Flay Prime Rib Recipe is the most impressive and juicy main course you will ever cook today. It features a perfectly seared crust and a very tender, pink middle that melts in your mouth.
Ingredients
- 1 bone-in prime rib roast about 8 pounds
- 4 tablespoons unsalted butter softened
- 3 tablespoons fresh thyme chopped
- 3 tablespoons fresh rosemary chopped
- 6 cloves garlic finely minced
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 tablespoons olive oil
- 1/2 cup beef stock for the pan
Instructions
Temper the Meat
- Remove the roast from the fridge two hours before cooking to let it reach room temperature for even baking. This is a very important step to ensure the middle of the roast cooks perfectly today.
Preheat the Oven
- Set your oven to 230°C to create a very hot environment for the initial searing of the meat. High heat helps develop a beautiful brown crust that locks in all the savory juices during the process.
Prepare the Herb Rub
- In a small bowl, mix the softened butter, thyme, rosemary, garlic, salt, and black pepper into a thick paste. This herb butter is the secret to the incredible flavor in the Bobby Flay Prime Rib Recipe.
- If you enjoy building rich, velvety sauces to go alongside roasted meats, our creamy mushroom sauce is a wonderful companion that comes together just as easily.
Tie the Roast
- Use kitchen twine to tie the meat between the bones to help it keep a uniform shape while roasting. A well-tied roast cooks more evenly and looks very professional when you bring it to the table today.
Coat the Meat
- Rub the herb butter paste all over the surface of the roast, covering every side very thickly and evenly. Ensure the fat cap is well-seasoned to create a salty and fragrant crust that tastes absolutely delicious.
Start the Sear
- Place the roast on the rack in the pan and bake at high heat for twenty minutes today. This quick blast of heat browns the outside and starts the rendering of the delicious beef fat.
Lower the Heat
- Reduce the oven temperature to 160°C to finish the cooking process slowly and very gently for several hours. Slow roasting is how to make Bobby Flay Prime Rib stay tender and pink from edge to edge.
Check the Temperature
- Insert your meat thermometer into the thickest part of the beef without touching the bone to check for doneness. For medium-rare, you should pull the roast out when it reaches 50°C to 52°C today.
Rest the Meat
- Move the roast to a cutting board and tent it loosely with foil for at least thirty minutes. Resting allows the juices to redistribute so the meat stays very moist when you finally slice into it.
Carve and Serve
- Remove the twine and use a sharp knife to slice the beef away from the bones very carefully. Cut the prime rib into thick, beautiful slices and serve it with the warm pan juices for perfection.
Notes
- Always use a meat thermometer because every oven cooks at a slightly different speed today.
- If you do not have fresh herbs, you can use one tablespoon of dried herbs as a substitute.
- Add a tablespoon of horseradish to the butter rub for a very spicy and traditional flavor kick.
- Pour some red wine into the roasting pan to create a very rich and deep au jus sauce.
- Let the roast rest for a full thirty minutes to prevent the juices from running out on the board.
- Rub the meat with a little bit of dijon mustard before adding the herbs for extra tanginess. If you love bold, mustard-forward flavors in your condiments, you might also enjoy this sweet and spicy honey mustard as a finishing drizzle on the side.