Making a great rib roast is actually quite simple and especially when you follow this method.
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 220 (104 celsius) until it hits 100 (38 celsius) internal temp
2. Roast at 500 (250 celsius) until it hits 120 (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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22 Comments
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!!!
Deglaze your veggie pan with wine instead of water… also I think your wine ratio looked to be too much… but thats just me
Now THAT is a perfectly cooked rib roast!
This sauce is Bordelaise, the only sauce to make for filet but is awesome on everything. Missed the shallot though, onions are for the poor people (Uncle Roger said that lol)
oh my god Sonny that thumbnail! You sir are smashing it and so well deserved mate
Beef broth in a can, fresh clove garlic. Done day…. love the prime rib.
I think this guy tries too hard to be come across funny and he's not
For the sauce. Can you make the day before and store in fridge? How would you do that and reheat? Would you hold off on the butter until the day of?
0:
If you on know – you know :))
So your black pepper is living and is able to feel pain? lol
Hi Mr. Hair Dye Guy
Great vid mate & as a Brit congrats on choosing Lea & Perrins (the only real , proper, Worcestershire Sauce). However, we pronounce it ‘Wooster’ not ‘’wooster-shire”. It’s ‘Wooster sauce’ – don’t ask me why, it just is!
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 🙂
6:43 let’s agree to disagree it’s only an opinion and I would not use the leaves themselves for stocks or cooking would just use the stalk I don’t like the leaves only the stalk it self
Would you recommend just salt for the dry brine but then adding the rosemary sage lemon and garlic an hour before cooking?
This is one of those times , you grab the fork, the knife. You smile and say nothing for 10 minutes.Heaven for a carnivore.
If I wanted to do two rib roasts at once do I need to increase the amount of roasting time in the oven? I love your recipes and my family loves them every time!
Can you dry brine the roast too long? Mine may have to 36 hrs due to work. Also do you bring the roast to room temperature or as close as possible?
Gave this video a like just because of your take on celery! It’s disgusting! It’s not food!! #celerysucks
I so want to try this. I have a whole rib roast at 23 lbs. I was thinking of cutting out a couple of the smaller bones, to make the sauce, leaving the rest of the roast bone in. My main concern, using your method, is the sear at the end to bring it up temperature, I'm afraid it may overcook/burn the outside before I get to 120°F.
How do you think the roast would come out if you smoked it and then transferred it to the 500 degree oven to crisp up?