Prime Rib Roast Complete With The Best Sauce Ever

Подписаться 2,1 млн

Просмотров 454 тыс.

50% 1

Making a great rib roast is actually quite simple and especially when you follow this method.
⬇️ Get my new Cookbook ⬇️
Master in the Making E-Book-www.thatdudeca...
SHOP MY MERCH STORE- thatdudecancoo...
My portable gas cooker- amzn.to/3Ce49JI
Microplane- amzn.to/3B8pGnp
My Mortar and Pestle- amzn.to/3XfXBTp
Slow 'N Sear® Deluxe Kettle Grill- snsgrills.com/...
FOLLOW ME:
Snapchat- / g6zr4trr
Instagram- / thatdude_cancook
TikTok- www.tiktok.com...
Facebook- / thatdudecancook
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
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
Kitchen Products I own and love:
Tojiro Bread Slicer 270mm-amzn.to/3PRpE7E
D5 Allclad Pan-amzn.to/3IZ71ME
Made In Cookware nonstick pan-amzn.to/3OusGxs
My Zojirushi Rice Cooker-amzn.to/3aZLqXT
Benriner Extra wide mandoline-amzn.to/3b07K3u
Microplane-amzn.to/3B8pGnp
Vitamix Blender-amzn.to/3opQNmo
Cuisinart Food Processor-amzn.to/3Oy61jz
KitchenAid Stand Mixer-amzn.to/3zqIJYE
Breville Barista Express Espresso Machine-amzn.to/3PN3Nhn
My Le Creuset pot-amzn.to/3NTT1V6
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera-amzn.to/3v9UQqG
Sony Alpha a6400 Mirrorless Camera-amzn.to/3OsLjBK
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens-amzn.to/3PsESA8
Sigma 16mm f/1.4 DC DN Contemporary Lens-amzn.to/3B7EVwQ
Sony 18-105mm F4 G OSS-amzn.to/3v9li3E
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal-amzn.to/3Ps7I3q
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

Опубликовано:

27 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 604

@thatdudecancook Год назад

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!!!

@bryonstalter26 Год назад

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 😌

@kristakaneao413 Год назад

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?

@thatdudecancook Год назад

@@bryonstalter26 one day!!!

@thatdudecancook Год назад

@@kristakaneao413 should be about the same I would imagine

@jonathancollins9831 Год назад

I had a thought. Do you think if you dehydrated the rosemary salt it would have a longer shelf life and still be good??

@bfmishico Год назад

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!!!

@thatdudecancook Год назад

nice one! Rosemary salt never fails

@Flippokid Год назад

@@thatdudecancook It really never does!

@jtotheroc Год назад

@@thatdudecancook if you know you know

@jeffbergstrom Год назад

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.

@Flippokid Год назад

That makes a lot of sense. The fermentation transforms a lot of the vile flavors of the fish.

@Rollnstoner559 Год назад

@@i0li0il0i wtf does that have to do with what he just said?

@hecker1982 Год назад

@@i0li0il0i non sequitur boy has entered the chat.

@stephensano9156 Год назад

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.

@nikolaisoerensen Год назад

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

@nibawan Год назад

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!

@chadharmon5252 Год назад

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!

@thatdudecancook Год назад

letssss gooooo!!

@chadharmon5252 Год назад

❤😂❤❤ crazy delicious dude. Thank you so much😅.

@nickbangkok3365 Год назад

Yummy! And congrats on being the only North American RU-vidr who can say "worcestershire sauce" properly!

@asicil Год назад

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!

@Puddleford Год назад

Yay, a RU-vidr that actually took the 5 seconds to look up the pronunciation of Worcestershire sauce! Thanks for all you do and happy holidays!🎄

@benh7870 Год назад

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.

@davidbuben3262 Год назад

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. 😂

@th6252 6 месяцев назад

Late to the party but I believe he spent a portion of his adolescence in the UK.

@asicil 9 месяцев назад

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.

@rafaels5223 Год назад

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!

@BigHenFor Год назад

Lea and Perrins Worcestershire Dauce is a staple in my kitchen. Anything roasted is just blessed with it. Even chips, or roast potatoes. Yum!

@robhamer4627 Год назад

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…

@itninja9503 Год назад

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?

@punkem733 Год назад

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

@thorgrimgrudgebearer6757 Год назад

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

@marcuscicero9587 Год назад

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.

@Turanga1i1a 8 месяцев назад

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!!

@timothyduzenski1386 Год назад

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.

@spinningbackspin Год назад

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.

@frankhammond3762 Год назад

I legit just bought 19lbs of rib roast because of this video. Excited to make this for the holidays

@Cyapow Год назад

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

@sirenknight8007 Год назад

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. 😂

@CarolinaGuy Год назад

Lol! That 500 degrees for 15 at the end set off all of my smoke detectors too! The sauce... so amazing!

@petedi-murro1826 Год назад

As someone from the UK, that is 100% the correct pronunciation.

@Noble_76 Год назад

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

@theParkerCooper Год назад

This channel is so much fun I can't even contain myself

@78LedHead Год назад

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.

@CarolinaGuy Год назад

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!

@ryanthoits3790 Год назад

Made the famous rosemary salt for the first time and man all I can say what a game changer!!

@RRonco 9 месяцев назад

Commercial celery has changed dramatically over the last couple of decades. Like so many of us, it's grown large and bitter. When I was a kid, celery ribs at lunch or snack were a clear, bright, sweet crunchy punch that paired perfectly with peanut butter and raisins to make "ants on a log". This snack treat today is nearly inedible, given how bitter commercial celery has become. Celery is one of the most pesticide- and water- resource intensive commercial crops on the market today. If you can find a small organic farm for your celery, you'll notice immediately that organic stalks are tiny, compared to commercially farmed grocery stalks. The color will be both whiter and greener. The flavor will be bright and clear plus a touch of sweet, with little hint of bitter, if any at all. If big box celery is bumming you out lately, trim it up a day or even several hours in advance, and soak it in a simple sugar water solution to help rid it of its bitter flavor. I've found the ribs to be too much, but the leafy tops of the stalk make terrific soup and sauce additions, they carry the the celeriac aroma that 'informs' the flavor without imparting bitterness. For vegetable stocks and a deep, root vegetable flavor, trim and clean the white base and use it to anchor your cheesecloth of herbs. It makes it easier to fish out later, and imparts a nice turnip-like earthiness. "That's not how I remember it tasting" Maybe so! You might be chasing a buzz you'll never catch. Peoples' tastes change over the years, and sometimes, the thing they're tasting is what has changed. It is said that a man never stands in the same river twice, for he is not the same man, and the river is constantly changing. I've found this to be a useful insight when recreating recipes from childhood or even from just a few years ago.

@scottaforeman Год назад

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!

@scottaforeman Год назад

My son and I built a rice and roasted veg meal plan to use up the oxtail meat. Can’t wait for that, too!

@lakerrob5514 Год назад

Mission accomplished! Turned out GREAT for Christmas Dinner! Thanks for the video!

@jammycooks Год назад

Wow, this looks incredible. I'll be making this my holiday roast this year for sure.

@ryann8806 Год назад

this looks amazing! i think i found my christmas recipe this year

@vickikunetka1111 Год назад

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!

@Theeightmilebend Год назад

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!

@thatdudecancook Год назад

consider it done

@Zoeymycat Год назад

When I order it, tell the butcher to cut and tie, then it's done for you, so easy..

@Lolaandcassidyadventures Год назад

I do a prime rib every year for Xmas like your method dude.:)

@michaelpulikunnel5661 Год назад

Sonny is such a talented chef. amazing videos

@psrpippy Год назад

Thank you for pronouncing it correctly. You would not believe how many people get it wrong.

@LemonRumor Год назад

You blew my mind with the swirling of the fat to skim it thank you

@jonnya3425 Год назад

If I could subscribe again I would. Best cooking channel on YT. Hands down.

@arbogast4950 Год назад

I love me some What'sThisHere sauce.

@davidbuben3262 Год назад

I have a confession to make.... I sometimes sip the W sauce right out of the bottle. And you've got me thinking about the celery. The next pot roast I make will not have it included. I just always did because, mirepoix. I'm going to find out if we've been lied to all these years. 😠 Definitely making this rib roast for New Year's. MERRY Christmas to you and your family Sonny.

@mo-whack6790 9 месяцев назад

Doing this for Christmas in a couple days. I'm excited

@nitronamous Год назад

last night I made french onion soup with the rib bones for the stock. Let me tell you this was sooo good. I pulled the meat off of the bones and shredded in the soup. it nwas stupid good! I typically would use veal shanks roasted and shredded but the thought of baby cow...nah.

@hoseaachoka4580 Год назад

The energy+ humour in the dude is awesome,from Kenya

@stephensano9156 Год назад

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!

@theovertyrant2620 Год назад

All the professional techniques you've taught me have really made cooking so much more fun for me. Thanks you Psychopath :)

@charlesleone9735 Год назад

Your videos are so educational, so entertaining, I look forward to a new one every day. Keep up the outstanding work!!

@meriahaiello Год назад

Yes !! Let's go!! Making this😎

@drgeorgeian1888 Год назад

Dude! I love Celery! Great Flavorful Rib Roast! Thanx!

@mosesbarron4200 Год назад

I need to up my planning game. I always watch these the day I want to cook.

@BigT27295 11 месяцев назад

Maybe the best thing you have ever cooked.

@andyadair6170 9 месяцев назад

Can you make the rib bone sauce ahead of time (the day before) and reheat?

@XethWaxman Год назад

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?

@mattnsac Год назад

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)

@jmac2744 Год назад

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.

@jamesmazzone7467 Год назад

I used some cornstarch to thicken it up a half a cup of cornstarch half a cup of ice cold water too make the gravy thicker

@buckimmel3159 3 месяца назад

Love all of it. Couple things I do, add Sargent Gilbert to horse sauce. And I smoked it on an offset. Maybe better, maybe not. Challenge.

@1paturusito 9 месяцев назад

This is going to be my Christmas dinner. Thanks dude that cook

@chadmiller6487 Год назад

Perfectly done

@johnbolieau7639 Год назад

My god I'm so glad you called out celery, I thought I was the only one. My palate is virtually limitless with celery being my weakness, but only because it's trash and should be regarded as a weed.

@kevingodziebiewski2593 5 месяцев назад

Making this Sunday…better be good 🤨😆 You’re my go to channel for cooking….the best

@pauldaft Год назад

I’m getting a rib delivered for Christmas…this might be the recipe for me. I’ve not tried to make the rosemary salt yet but this might be the time.

@Flippokid Год назад

Do it. Rosemary salt is absolutely divine.

@jasonmcmahon5889 Год назад

Thanks for video! Roast is in the fridge. Wish me luck!!

@jerrellrice3413 Год назад

One of my favorite parts is that I can feel when the fridge is in imminent danger! 😄

@jerradcampbell74 Год назад

Congratulations to one of the few internet chefs that can actually pronounce worcestershire correctly

@marymarseglia4536 Год назад

Omg. You are amazing. I am soooooo hungry now for rare to your medium rare roast

@charlymercanton9881 Год назад

love your cooking videos very helpful

@thatdudecancook Год назад

happy to help!

@bengheliuc3512 Год назад

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 :)

@Flippokid Год назад

Haha yeah celery is a weird one. I love it when it's super caramalized or slow cooked, but hate it all the way up to that point. Golden rule for me: if I plan to cook it for less than an hour, I'm not throwing it in.

@minien90 Год назад

That looks delicious! When making stock I prefer using the root of the cellery. Gives a much better taste to the stock.

@aprilprovence3287 9 месяцев назад

Making this Monday!! I'm SOO ridiculously excited!

@davidfields5375 Год назад

Another beautiful sermon from the Church of Rosemary Salt 🙏

@telski33 Год назад

In the UK we tend to just call it "Worcester Sauce" as "Worcestershire" is a bit of a mouthful, great recipe and love the channel 🙂

@davidbuben3262 Год назад

In the US, Those of us that can, pronounce it something like, Worshtershur. But a lot of people do struggle with it. In the southern states, they say, wusthis,here sause.😂

@bojangles713 Год назад

@@davidbuben3262 nice comparisons....coming from a yankee..😉😂

@akeefe03 Год назад

Hahah couldn't agree more about celery!

@waltertx.6020 Год назад

This is such a beautiful roast beef

@DylanLock Год назад

Dude you are killing it!

@Zep167 Год назад

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!!

@imxjoon Год назад

Crème fraîche always reminds me of that South Park episode

@davec.6293 Год назад

6:28 ---> high oxalates in celery 7:55 ---> oxalates from tanins in wine

@brianlee5702 Год назад

I certainly won't be cooking a rib roast anytime soon, more's the pity, but that sauce looks an absolute winner and will be a fine accompaniment to our next little BBQ for two. Might even get me a kiss.

@clintsdrums Год назад

Please open a restaurant in Austin!

@richbednarski2338 Год назад

I really appreciate the details and quantities in the notes. It drives me crazy when I see a good looking cooking video on RU-vid where they don't give quantities in the video, and then you go to the notes and there is no information on quantities. ThatDudes approach should be the model and standard for RU-vid cooking video notes. My daughter is doing the roast her way but I have the bones and am the family sauce/gravy maker. I plan to use this as my basic recipe for the sauce with a couple of possible modifications. I'm thinking about using beef stock rather than water, and the Chianti I regularly drink for the wine.

@mannyradtke136 Год назад

I didn't discover your channel until I have already been into the many Guga channels, Ninja, the other Sonny and the list goes on. I guess I saved the best for last! Stay who you are!

@rcarie1 9 месяцев назад

Some of the best cooking vids anywhere! Thank you

@scottwetzler5491 6 месяцев назад

That's just not fair my mouth is watering that looks better than any rib roast I ever had

@Mr.PepeSilvia Год назад

I'm glad someone finally said it. Celery can take a walk!

@itskeagan3004 Год назад

Whoa…that DUDE CAN COOK

@andonemore Год назад

Mr Sony, when You said, There out there, among us, my heart skipped a beat 😘

@TybudX Год назад

Some of the guys I used to work with thought I was nuts using Worcestershire sauce and cinnamon to marinate steaks.

@goodwood_and_brisket Год назад

FINALLY, someone who agrees with me on celery. Thank you for the validation lol

@andrewwibel819 Год назад

Dude, the paint brush with water tip is next level!

@Kristie_H Год назад

This looks delicious! And I agree that celery sucks!

@mikelongo9123 Год назад

Perfect

@Black_Sail_Demon Год назад

Sonny: "I don't use too much wine because I don't like the mouth-feel." Me: "Same dude, I've noticed that..." "when you use too much......" " it can be... DUDE THATS A TON OF WINE."