When Anne Burrell died in June 2025, it was devastating news for her fans and the food world in general. But one of the ways she lives on and continues to inspire home cooks is through her incredible recipes. She had a way of taking even the most intimidating dishes and making them approachable — such is the case with her standing rib roast recipe. For many people, rib roasts are splurges, and perhaps something they only cook once or twice a year for special occasions. They are exceptional cuts of meat and don’t need much in terms of prep or seasoning to make them delicious. Still, Burrell went beyond salt and pepper to make her standing rib roasts, yet the preparation remained simple.
First, she made a paste of fresh rosemary, cayenne pepper, garlic, and extra virgin olive oil and rubbed the mixture all over the beef roast, followed by a generous sprinkle of salt. As far as the meat went, that was it. The roast could be cooked and served as is, and it would be flavorful and delicious, but Burrell also created a bed of aromatics for the roast to cook over. She tossed onions, carrots, celery, and mushrooms with olive oil and salt and laid everything in her roasting pan before adding red wine, chicken stock, and bay leaves. She roasted the meat at a high temperature to get a beautiful browned and caramelized crust and then lowered the heat to let the roast finish cooking slowly. Once done, she sliced the meat and served it with the vegetables and pan juices.
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You can use the same method for prime rib
Roasted rib roast with slice cut on board – Alle12/Getty Images
Anne Burrell featured this recipe on her Food Network show, “Secrets of a Restaurant Chef,” but also utilized the same prep and cooking method in 2020 when she filmed a segment for “Today.” Only this time, she prepared a prime rib, and, yes, there is a slight difference between a rib roast and a prime rib. A rib roast is a cut of meat taken from the rib primal area (between the chuck roast and the short loin) of a cow. A prime rib is made up of the center section of the rib roast (between the sixth and twelfth ribs), which is also where ribeye steaks are from.
Both types of roasts are often sold in large sizes, so, while expensive, they can feed a crowd and make for fantastic leftovers (because you’re going to want to finish every morsel of this treat off). You can thinly slice the leftover meat and make Philly cheesesteak or French dip sandwiches (the signature sandwich of the state of California); enjoy the meat cold over salad or add it to beef stroganoff. On the “Today” segment, Burrell said she loves to make hash the next day with her leftover roast. She combines small chunks of the meat with onions, peppers, and some of the leftover pan vegetables. You could also add cooked potatoes to this mix. Top the hash with fried eggs and enjoy a hearty, bougie breakfast.
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