I like! My brother was a chef he made excellent prime rib ,very much like you have , yet no anchovies. This brought out such wonderful memories watching him prepare. He always said simple is better, these are all things you can get at the grocery store. He is missed.
Unless I'm holding my kid I drop everything to watch your videos haha, love how you incorporated the Knicks into this! And your tee shirt, omg you're too cute!!
Glad you mentioned how meat should cost alot, it's LIFE, and it's special. I always tell people this when they complain about the cost of wild salmon too.
My friend and I hold an annual celebration of prime rib we call the Au Jus Summit. This year we cooked a 5-rib roast using the reverse seat. It was 👌. I have to ask - why no au jus? Everything else looked amazing!!
I’ve been watching alison’s videos for ages, certainly long enough to know how much she loves anchovies. And I love her recipes - I really do trust her taste - and I know she always says we won’t even notice the anchovies but I cannot bring myself to throw them in. So I wanted to ask my fellow regular audience members this: is there anyone who was, like me, anchovy-averse but trusted the recipe/followed-through with the anchovies and can confirm that you don’t ‘taste’ them?? If ever I learn to love anchovies Alison Roman will be single-handedly responsible.
I make prime rib every year for Christmas and I am so happy to watch this video at least 10 times so I have your method memorized and cook it your way this year!
I collected my Christmas and NYE meats from our butcher of choice. I got a prime rib for NYE (having duck for Christmas). I learned about the reverse sear 3 years ago and this is the only way to cook larger pieces of beef! I have not thought about pimping it up so the anchovy rosemary garlic crust will definitely be tested, as you've convinced me that if I can skip the sear, I bloody well will.
Our Christmas Dinner; all from "Nothing Fancy": Low and Slow Rib Roast with Anchovies and Rosemary, Mustardy Green Beans with Walnuts and Anchovies, and baked potatoes with butter, sour cream, and salmon roe. It was all outstanding!
I made this recipe and unless you love anchovies as much as Alison I would use less or none. The good thing is that cooking it low and slow worked really well. This is a roast for anchovy lovers which I apparently am not.
Not that I needed a reason to watch this video in its entirety, but your carving demonstration is spot on. I’m terrified of cutting my ONE HUNDRED DOLLAR roast incorrectly. Now I know how to do it. BING BONG!!!
I really enjoyed the article about you in the New Yorker. I hope you were happy with it, because I think it was a powerful, positive look at your accomplishments. I had no idea what a trailblazer you are, or how hard you've worked to speak with your own voice. And damn, girl, you're smart. I really liked you before, but my admiration has increased a thousand-fold. Thank you for being uniquely you! You are one of those women who will make things so much easier for our daughters' daughters.
“I’m from California where our team wins. Bing bong” 🤣🤣 that was great. I’ve always wanted to try to make a prime rib roast but have always been terrified to try it because it’s expensive lol. Thank you for making it look easy I’m gonna try it. And not tell anyone there’s anchovies on it lmfao
Love your shirt, after watching the intro, changed my mind from making the fried chicken (which we love from you) to this roast, Anchiovy! which we LOVE
AYKM? For prime? Where? I'm moving! I had to order mine in advance & now I'm embarrassed to say how much of a damn king's ransom I paid for it this year(I'm still sweating bullets it's not going to get here in time & I'll have to serve Christmas Omelette or something.) I figure it's worth the cash, though, since I only do it once a year & TBH it's the easiest & least stressful thing in the world to make & yet, oddly, it may be the most impressive to guests.
Fastest way to wash a lot of greens is to just use a sink, thrash them really good in cold water, drain, repeat until the water is clear and don't forget to rinse the grit off the bottom of the sink and down the drain every time. I make a lot of collard greens and using a bowl would take forever. I'm also a fan of blanching then wringing the water out of spinach with your hands if you are using fresh.... otherwise the water takes a while to cook off and colors the cream green so you don't get that contrast, wring it out then chop, throw it in a pan with onion slivers sautéed in bacon fat, a little white pepper and nutmeg, then just enough cream where it will stand up on a plate like mashed potatoes, salt to taste. Another alternate to thickening the cream is a little cream cheese and grated parm and if you don't like white pepper use black. A lot of people don't like white pepper for some reason, IDK. Before you trash me for being too critical... creamed spinach, braised collards, turnip greens, sautéed mustard greens, and wilted salads are probably my favorite foods on earth. I've spent a lot of time on these.
Bing Bong!!! Great video. Hope I get bing bing out of my head soon. 🤣🤣🤣. I think you have succeeded in taking the fear out of cooking a $1,000. piece of meat. Great job!!! Happy New Year.
Hi, Alison! Thank you so much for sharing this video. I have a copy of Nothing Fancy and have always thought the rib roast looked superb. Just one question for you (and other commenters who might have the same problem)--what are my options for smaller cuts of meat to try this anchovy/garlic/rosemary rub with? I often cook for one and for Christmas, it'll be two. Of course, my butcher said he could cut the rib roast smaller so that it's ~2 pounds, but at that size, it wouldn't really cook like the full cut/would be more like a steak. Any ideas on other cuts of beef I could use that might feel just as special but are more reasonable for 1-2 people? Happy holidays!
This is so so late, but I find a tomahauk steak to be so impressive, like a amped-up steak with the presentation. And I think you can use the rub on poultry, maybe a chicken? Small foul? Probably is perfect for just 2 😊😊
Literally just picked up a Rib today today and was about to look up a recipe. I also just realized that I picked up a waaaay too big of a piece of meat (8 adults, 7lbs, boneless, whoops!)
We're definitely having this for my birthday next year! Too late for this year (tomorrow) we're having flæskesteg roast pork made the way we do here in Denmark with the rind on top) instead.
@@davidcho0828 Aw, thank you! As of writing this comment, I have a Danish (I know I don't look it, but I'm Danish) 3 kg pork roast in the oven at 70C air, it'll stay in the oven for 7-8 hours. It should be done shortly after my husband and adult sons get here.
Love your videos Thanks for all the effort I have no issues with Anchovies, however , what about using a good quality Fish Sauce as a replacement Thanks for your help 🍾
