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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[thatdudecancook]

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!!!

[bfmishico]

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!!!

[nickbangkok]

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

[nibawan]

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!

[corypoole]

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.

[calumjunior]

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…

[chadharmon]

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!

[asicil]

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!

[jeffbergstrom]

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.

[asicil]

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.

[Puddleford]

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

[PaganPunk]

Cannot wait to try this....Worcestershire sauce is My favourite condiment 🇬🇧 Thank you x

[theParkerCooper]

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

[pascalekaiser]

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!

[Theeightmilebend]

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!

[robhamer]

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…

[rafaels]

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!

[thorgrimgrudgebearer]

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

[BigHenFor]

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

[gregargo]

You tutorials have gotten better and better. You're still a maniac! Love it!