Prime Rib Roast Complete With The Best Sauce Ever
Making a great rib roast is actually quite simple and especially when you follow this method.
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Worcestershire rib roast: (5 pounds rib roast)
2 tbsp rosemary salt (see recipe below)
1 tbsp fresh ground black pepper
enough Worcestershire sauce to cover the entire roast (about 1 1/2 tbsp)
1. Roast at 220F (104 Celsius) until it hits 100F (38 Celsius) internal temp
2. Roast at 500F (250 Celsius) until it hits 120F(49 Celsius) internal temp
3. rest for at least 20 minutes before slicing
Rib roast sauce:
2-3 beef bones
7 cups water
1 large onion in large chunks
2 medium carrots peeled and in large chunks
1 cup malbec or cabernet sauvignon red wine
1 tbsp balsamic vinegar
5 sprigs of stripped thyme leaves
2 tsp Worcestershire sauce
3 tbsp unsalted butter
salt and pepper to taste
Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Пікірлер: 601
Happy holidays to all of you sweet people!! I sincerely hope this rib roast tutorial helps to make this Christmas the tastiest one yet 👊 Merry Christmas and HAPPY COOKING!!!
Worcestershire sauce has an interesting history. The guys who made it thought it was absolutely foul. Truly an awful mess. They let it sit in their basement for a while, forgotten. When they went back they figured to have a taste and it was awesome. By chance they had created one of the best sauces in the world from an unholy concoction.
i dry brined the turkey this year with your rosemary salt recipe. used about 3/4 of a full batch for 17 pound bird. 24 hours in the fridge. sliced up the zested lemon, an onion, and put in the cavity with leftover rosemary/sage sprigs. it was an EPIC hit and gave credit where it is due, pointing my relatives to your channel. THANK YOU!!!
c o c a i n e
Let me start by giving you props! Out of all cooking channels I watch, you pronounce Worcestershire the closest to correct. It seems like a badge of honor for people to mispronounce it and laugh. I've never really understood why but when I was young the wisdom of my grandfather asked me a question. Could you spell the word, worse with the letters w o r c e? I said yes then he said how do you pronounce, s t e r? Simple enough right? Then he told me you could still pronounce s h i r e like it looks like, but the British would say it the way we say the word, s u r e. So if you read the three words, worse - stir -sure, all in a row quickly... Then you would be saying the word correctly you could also still say Worcester and then say Shire and it still technically acceptable pronunciation. I think anyone who reads this comment will never in their life have a problem pronouncing it correctly. They just have to decide if they prefer sure or shire! Thanks for listening
Nice cheap demi gloss
Hey Dude! You have not yet fixed this youtube tape. C'mon, it's been more than 1 year! Maybe you are selling so much "merch" that you no longer care? Well, Ho Ho Ho! Time to get this youtube fixed! And, happy holidays to all!
When you said 'you know those people who could eat half this thing', most of the international viewers were thinking 'you mean Americans?' lol
This is one of those times , you grab the fork, the knife. You smile and say nothing for 10 minutes.Heaven for a carnivore.
Yummy! And congrats on being the only North American KZreadr who can say "worcestershire sauce" properly!
I made this for on a 10 lb roast and it was absolutely phenomenal. Loads of compliments on the sauces and roast. This is by far my favorite thing I have made for Christmas. Thank you!
I gave up cooking professionally during covid after 20 years in the kitchen and I really enjoy watching someone who really knows what they are doing, cook. Stunning piece of beef that. If you know you know…
Yay, a KZreadr that actually took the 5 seconds to look up the pronunciation of Worcestershire sauce! Thanks for all you do and happy holidays!🎄
I'm going to do this this year but on my Pellet grill/smoker. So question do you take it out when IT reaches 100, crank the temp then put it back in once oven is up to temp until the IT is reached 120, or do you just leave it in and crank the temp when IT is at 100 and pull once 120 is reached?
Amazing! I cooked this last night (on the Traeger, finished in the oven) for a crowd and everyone was in love. I have cooked many roasts of the years and this was the best. The sauce was unreal. Thank you!
I want to make the case for keeping celery in your mirpoeux. So, yes, carrots and onions both add sweetness with some additional flavors.
Just wanted to say thanks for all you do for your viewers! I have made this two Christmas Eves in a row and everyone loves it. You are the man.
In the process of cooking now! So excited. Rib in the oven, simmering stock. Made the horsey sauce and is amazing!
This channel is so much fun I can't even contain myself
Thank you Sonny. I was hoping you would have a rib roast tutorial and dammit you don't disappoint! This is incredible and you just made my Christmas dinner one for the books! Go slap the fridge once for me!