Bobby Flay's ribs that haven't changed in over 30 years

When Bobby Flay began his career in the kitchen, he gained vast experience and likely learned hundreds of recipes, with countless variations. But the former Iron Chef, known for his innovative style, retains a deep affection for the classic ribs he prepared in his early days, and he cooks them the same way 30 years later.

Their ribs are unlike most, and it starts with the preparation. They keep the roast juicy with an untrimmed layer of fat and plenty of salt. Although this means discarding the top crust, it's excellent for retaining moisture. If you like a crust, you can adapt some of their tricks: use less salt and preserve the outer crust by rubbing the seasoning on the meat the night before, which creates a dry brine that helps the meat stay juicy. You can also prepare the ribs with a coating of mustard and herbs, which develops a perfect crust and helps tenderize the meat slightly.

Whether you choose the Flay method or a more traditional approach, starting the toasting process at a high temperature and finishing it over several hours at a much lower temperature yields excellent results. The exterior comes out perfectly cooked, and the internal doneness can be precisely adjusted.

Flay's method is ideal for center cuts with little rind, or for meat purchased from a high-quality butcher. Its only drawback is that you have to put in some effort to season the roast after cooking, although a good sauce and a suitable cut can make all the difference.

The best sauces capture every last drop of flavor from the roast, and for that, it's best to start in a metal pan suitable for the stovetop. This maximizes flavor and minimizes dishwashing, as you simply remove the roast and place it on the burner. The aromatics and fat from the beef add body, but Flay develops the flavor primarily with a blend of red wine and red wine vinegar. The sugars in the wine caramelize over low heat, and it's the acidity that balances the beautiful marbling of the ribeye. Your choice depends on the spices: dill, shallots, and thyme pair especially well with a Pinot Noir, bay leaves complement a Syrah, and cumin pairs nicely with a Bordeaux.

A compound butter with herbs also has its place. Flay prefers to add it directly to the wine sauce, but it shouldn't be underestimated as a final ingredient on meat. Compound butters can save overcooked cuts, adding juiciness and a more tender texture. You can even drizzle the ribs with melted butter, although the best results come from a well-trimmed roast with the rind intact.