Forget About Turkey And Make This Instead
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- čas přidán 6. 12. 2022
- 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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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!!!
Sonny Merry Christmas to you brother 😀 please cook for me I keep begging you oh my goodness I'll do your dishes for a year if you cook for me oh my goodness I hydrate myself with my salivation every video you make you never fail brother 😌
Happy Holidays!!! Thank you for sharing! If I may, I have a question about cooking roast times. Do you extend time when cooking two 5lb roast in the oven at the same time?
@@bryonstalter26 one day!!!
@@kristakaneao413 should be about the same I would imagine
I had a thought.
Do you think if you dehydrated the rosemary salt it would have a longer shelf life and still be good??
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.
That makes a lot of sense. The fermentation transforms a lot of the vile flavors of the fish.
@@xyz0zyx wtf does that have to do with what he just said?
@@xyz0zyx non sequitur boy has entered the chat.
The same technique has been used in Southeast Asia for 100's of years as a way of creating sour and bitter flavors, rich in savory flavor. I'm glad we benefitted from learning ourselves to use fermentation as Westerners as there are many natural flavors we can explore by way of the same process.
I mean een the romans had larum i believe its called, fermented fish sauce. But still nice nevertheless... even though i dont remember ever using it
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!!!
nice one! Rosemary salt never fails
@@thatdudecancook It really never does!
@@thatdudecancook if you know you know
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…
Why you give it up
I want to make the case for keeping celery in your mirpoeux. So, yes, carrots and onions both add sweetness with some additional flavors.
But the celery offers complexity first; the uniquely green flavor freshens[balances] the sweetness.
We make a horseradish sauce with sour cream, dillweed, horseradish and garlic salt.
4 c. SC
2 tbsp HR
1 tbsp DW
1 tbsp GC
Start there and add to taste. makes a great chip dip and burger sauce as well.
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!
Will update when finished!
letssss gooooo!!
❤😂❤❤ crazy delicious dude. Thank you so much😅.
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!
Yummy! And congrats on being the only North American CZcamsr who can say "worcestershire sauce" properly!
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?
If your grill goes up to 750, what would you suggest be the max temp you use and is 120 still the target higher temps to pull it?
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!
consider it done
When I order it, tell the butcher to cut and tie, then it's done for you, so easy..
This is definitely the best rib roast we've had. We used an Angus rib roast. For the rub instead of sage we used thyme, oregano, and basil. It's what we had in the herb garden. The rub gave it a delicate, exceptional flavor.... definitely don't want overwhelming rub flavor. And it was evenly cooked...evenly rare all-around. I was impressed in all ways. The sauce is wonderful and can be used for flavoring a beef gravy in addition to using the drippings from the last twenty minutes of cooking. It melted and you could cut it with a fork. Thanks so much guy who can cook!! Happy new year!
Yay, a CZcamsr that actually took the 5 seconds to look up the pronunciation of Worcestershire sauce! Thanks for all you do and happy holidays!🎄
As someone from Worcestershire, I’m so pleased because I think this is the first time I’ve heard it pronounced correctly by an American.
I would venture to say that most of us Yanks do pronounce it correctly. I could be wrong though. A lot of people do struggle with it, but some purposely struggle with it just for the humor. In the southern states, some call it, Wusthis,here sauce. 😂
Late to the party but I believe he spent a portion of his adolescence in the UK.
Thank you for the fun yet very direct content always!
I have always enjoyed cooking and with the surge in quality channels that give science based information on why we are doing what we are doing I learn so much to apply into meals I already make and new ones I drool over trying.
Besides the terrific roast recipe there were of few tidbits of wisdom here. The gravy making with the bones, switching to smaller pots as it reduces. Using a basting brush to keep the pot sides clean and retrieve the dried sauce as its reduced. Removing some fat and the swirling to do it. Adding some butter and wine at the end.
For the wine, Alexfrench's method of cooking off a whole bottle of Cabernet Sauvignon, reducing it to almost a syrup, and storing it, seems to work really nice. Just add a teaspoon or two to taste to your sauce
cool idea!
@@thatdudecancook just don't store it too long I learned that mistake lol
Also I can't believe you responded to me that's so cool 😊😊😊
I'd add to this by saying Cab Sauv and similar red wines are quite heavy in tannins which may explain the astringent taste, using a softer red grape variety like a pinot noir or a merlot might help as well.
Could you post a link to that? I'm searching his channel and can't find it.
I agree with you 1000% on celery. The flavor is just too strong. It always completely overpowers what it is going into and ruins the dish.
THANKS MUCH FOR YOUR VERSION ! I think I will give it a GO this Christmas !
Cannot wait to try this....Worcestershire sauce is My favourite condiment 🇬🇧 Thank you x
Me too 🎉🍻🇬🇧!!
Made this for New Years dinner and holy moly it was incredible so worth all the time and effort to roast the ribs like that
It only recently dawned on me that I've attempted standing rib roast over half a dozen times. I admired a few of the previous coating recipes, but never came across a keeper...UNTIL NOW! The mixture of Worcestershire sauce and your rosemary salt is how I'm sure to repeat when making rib roast in times to come. Thank you so much!!
Lea and Perrins Worcestershire Dauce is a staple in my kitchen. Anything roasted is just blessed with it. Even chips, or roast potatoes. Yum!
Sonny, made this dish today and everyone was floored. They said it was the best I’ve ever made. Only change made was in cooked it on a Traeger instead of the oven and non dairy butter. Thank you for all the steps and a fantastic dish. We all started to get the meat sweats since we couldn’t get enough of the beef. Can’t wait to eat the leftovers…
Your videos are so educational, so entertaining, I look forward to a new one every day. Keep up the outstanding work!!
As someone from the UK, that is 100% the correct pronunciation.
Out of all the cooking videos I watch on youtube you are the only one who says worcestershire sauce spot on. Small win for you i bet but good to see lol
The rosemary salt is pretty good. You can put that stuff on almost anything.
I legit just bought 19lbs of rib roast because of this video. Excited to make this for the holidays
Wow, this looks incredible. I'll be making this my holiday roast this year for sure.
That’s going to be our new year’s cook for sure.
Bloody outstanding mate!
I cook rib roasts @170 Fahrenheit. I get true edge to edge red, (you have a SLIGHT band of grey) It does take 7-11 hours I did a prime rib roast last Christmas that was 19.27 pounds it took almost 12 hours, you take it out, rest it, then I blast it at 550 for 15 mins, perfect color, if I'm not using the smoker. Now I gotta try this sauce, it looks INCREDIBLE
by itself a prime rib don't produce shite for gravy drippings. great looking sauce you put together. one year I braised some oxtails and swiped the resultant liquid for my prime rib which I roasted a coupla days later.
I made this yesterday for our dinner and went by the recipe to the tee! The result was perfection and my family raved about how delicious it was. This was my first prime rib roast I've ever cooked and though it was a bit intimidating the instruction was flawless and I was able to pull it off. Thanks so much,I am an official fan for life! Merry Christmas!
This channel is so much fun I can't even contain myself
Just put my dry-brined roast in the fridge, where it will mull over its impending end for the next 24 hrs. Can’t wait for tomorrow, thanks Sonny!!
Alright I'm new here and all but this guy is amazing imo he just brings a smile to your face and makes me love cooking even more like what he does shows you don't have to be a fancy chef like Gordon Ramsey for instance or any of the Chopped hosts to really do something it's just sometimes simple ingredients are best
You tutorials have gotten better and better. You're still a maniac! Love it!
Making this Monday!! I'm SOO ridiculously excited!
Ohh, we're so having this for New Years dinner. Yummy
this looks amazing! i think i found my christmas recipe this year
Mission accomplished! Turned out GREAT for Christmas Dinner! Thanks for the video!
I do a prime rib every year for Xmas like your method dude.:)
This guy is so freaking cool. I wish I would have trained with him when I first became a decent Chef.
Sonny, you provide so many wonderful cooking tips, its always a joy to watch you. Your humor is definitely contagious as are your humorous karate skills!
love your cooking videos very helpful
happy to help!
Made the famous rosemary salt for the first time and man all I can say what a game changer!!
That looks amazing!!! I have to try this sauce!
Excellent job brother! That looked incredible! I've made several of your dishes and they've all been great 👍 always look forward to your vids
Sonny is such a talented chef. amazing videos
Some of the best cooking vids anywhere! Thank you
Oh my GOD this was beautiful ¡ well done! I'm going to cook this. Rib roast is one of my favorites and you've nailed it here! Thank you
The energy+ humour in the dude is awesome,from Kenya
Thanks Sonny, this looks ace.
For a long time I have made a brunch and with whole almost a bottle of just Worc’s sauce and reduced and reduced it in a pan to a thick black sauce. Then poured it over cooked mushrooms, grilled beef tomato’s and bacon. Never tried it on anything else but its a treat.
But will make your sauce defo.
I'm gonna make a video on that! awesome idea
We’re having a rib this year instead of the usual turkey, so I may well try the reverse sizzle technique!
You could also deglaze the bone pan with the wine and balsamic mix - the alcohol and acid really lifts the crusty bits well, and you can do the reduction at the same time - saves a bit of time and washing up.
Your next video has to be Yorkshire pudding which is essential with a roast beef joint!
Reverse sear is the most forgiving.
He actually did a Yorkshire puddings video a year ago, you should check it out
Yes !! Let's go!! Making this😎
I need to up my planning game. I always watch these the day I want to cook.
I found a rib roast on sale yesterday. I bought it and put it in my freezer. This recipe will be our New Year’s Eve meal. Now I just gotta get stuff for New Year’s Day meal: cabbage, black eyed peas, some ham or pork, and CORNBREAD!
I really love how you use all of the roast, from using the bones and the pan bits to make the sauce.
You blew my mind with the swirling of the fat to skim it thank you
Looks awesome, I need to try this recipe.
I've been grilling beef with Lea and Perrins since the 60's, will always love the flavor
W sauce is the SH. Love it. I marinate burgers in it for 20-30 mins and they're amazing. This video seriously made me drool. The sound of the knife cutting through it on the plate? So tender and juicy and beefy. Amazing stuff Sonny.
Great execution. Well done
Love prime rib!! I use the method X and it’s never failed me for a mouth watering medium rare
Making this for the Pre-Christmas party this Sunday
Doing this for Christmas in a couple days. I'm excited
Stir fried celery is an underrated delicacy.
Thanks for sharing this awesome recipe!‼️🌹
Oh I made a prime rib roast for Christmas last year and it was awesome. Used sous vide method and it turned out perfect.
I always watched you on tiktok and am so glad I found you on YT! I'm preparing a prime rib and this is the perfect recipe for it! This and your mashed potatoes :)
I too have cut back on the celery. What I think people don’t realize is that celery can really take over a sauce. To me onion is the predominant flavor i want. Enough carrot to bring a little sweetness. And easy on the celery.
Yeah, me too, my doctor told me I have celery overdose. He told me to remove all of it from the fridge, etc. My wife noticed leaves growing from my ears at night. Not good.
Making this right now for Thanksgiving ! So excited!
Perfectly done
Love your vids Dude!! i'm doing a rib roast for christmas and will DEFFINATELY make this sauce. Would LOVE to see a vid on Ham and Bean Soup. I'm a country boy at heart and would dig your take on one of my favorites. Keep these comming!!
Amazing recipe and execution as always. But Sonny, since you left all celery farmers in tears, I urge you make something in your next video with that. I m sure you can do it!
Celery SUCKS! I laughed out loud 😂! I can say the same for them carrots you used too. I've attempted standing rib roast a few times and realized I don't know what I'm doing. I'm excited to try this recipe, hoping they go on sale this holiday season 🤞🏾.
What are you talking about, carrots are great. Just don't eat them when they're soggy, that's a one way trip to disappointment town.
Made this today, and it was fantastic. (Too cold to grill steaks, our usual Christmas go to). The sauce was worth it. And the smoke detector going off was the perfect dinner bell to get the family off the phone. 😂
Lol! That 500 degrees for 15 at the end set off all of my smoke detectors too! The sauce... so amazing!
Outstanding job
We're doing a 7-rib MASSIVE prime rib roast for Christmas Day because of this video - thank you!
Question: Did you make the sauce the same day you brined the roast? Did you refrigerate and reheat it? Or was the sauce made the day of eating, and the video does a little time travel?
Omgosh!! That looks amazing!!
Looks absolutely divine...😎👌
That looks delicious! When making stock I prefer using the root of the cellery. Gives a much better taste to the stock.
thanks for sharing your skills bro. you're the man.
Just made my first batch of rosemary salt. Wow!
Cooking a rib roast on New Year’s Day. Butcher only had boneless, pre tied so I bought 3 oxtails to build the sauce. Can’t wait!
My son and I built a rice and roasted veg meal plan to use up the oxtail meat. Can’t wait for that, too!
I’m amped up to try this. I’ve watched this video three times to prepare myself
Looks delicious! We plan to do this for my parents 50th anniversary coming up in 2 weeks. Would it be ok to do the dry brine for more than 1 day? Mainly because it is a multi day celebration and we would like to get it done ahead of time. Roast beef, Yorkshire pudding and roast veggies!
Love the show!
This is going to be my Christmas dinner. Thanks dude that cook
always a pleasure
Happy New Year Sonny, wife and I are huge fans of the channel. We did this recipe with 2 7lb prime ribs for Christmas and it is outstanding. The fam told me they could never eat prime rib from a restaurant again. We loved it so much I have cooking another one tonight and have friends over. Thanks so much for the recipe and all your content. Oh, I have to think you were channeling Brick when you whispered, "This is better"? My wife and I caught it right away and cracked up.
Dude! I love Celery! Great Flavorful Rib Roast! Thanx!
All the professional techniques you've taught me have really made cooking so much more fun for me. Thanks you Psychopath :)
Making this Sunday…better be good 🤨😆
You’re my go to channel for cooking….the best
OMG, I am soooo glad to hear you say that about celery. It is ubiquitous in almost any roast, stew, soup recipe, and in my opinion dominates everything with its nastiness. Raw celery..OK, cooked celery, yuk.
Thank you. Was hoping you’d do a video on this
Can you make the rib bone sauce ahead of time (the day before) and reheat?
Thank you for pronouncing it correctly. You would not believe how many people get it wrong.
Dude you are killing it!