EASY 3 STEP STANDING RIB ROAST AKA THE ROAST BEAST!
Walter and I try Alton Brown’s standing rib roast recipe and break it down into just 3 easy steps. While great anytime of the year, the standing rib roast is a holiday favorite and Alton’s method does not disappoint!
CHAPTERS
00:00 Intro
00:21 Step 1 - Drying the Roast
00:49 Step 2 - Season and Cook
02:00 Step 3 - Rest & Broil
03:00 Tasting
03:31 A Few Notes
06:10 Walter steals the Outro
#thechuckwagonshow #standingribroast #primerib
CREDITS
Music by Benjamin Tissot
Happiness
Music by: Bensound.com/royalty-free-music
License code: ZBFGMSCE2WEGVBN7
Buddy
Music: bensound.com
License code: 44DCUMU89KLNXSRF
Perfect? Roast Beef with Crispy Wagyu Fat Potatoes and Gravy | My Viral TikTok Recipes
In this week's episode I run you through the top three most important items I think make a great sunday roast. Follow along for the cook and you can find the gravy recipe below.
Gravy recipe
Ingredients
- 2 carrots
- 2 onions
- 200ml red wine
- 4 rosemary sprigs
- 3 celery sticks
- 700ml beef stock
- 2 heaped tbsp flour
- Salt and pepper
Method
1. Roast your beef on top of the cut vege
2. Once meat is out and resting, put the flour into the pan and whisk
3. Add the red wine and cook for 5 minutes
4. Add the stock and whisk until there are no lumps
5. Pass through a sieve and check for seasoning
Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
INSTA: @matthewaugusta
TikTok: @matthewaugusta
The rules of cowboy cooking
On a ranch near the very small town of Seymour, Texas, cowboys fuel up for hard work. Kent and Shannon Rollins are cooks who prepare their cowboy meals-on-wheels on an actual, working chuck wagon. Scott Simon reports on the secrets to cowboy cooking.
Crock Pot Roast and Tips!
Recipe below for our easy Crock Pot Roast!
1 teaspoon garlic powder
1 teaspoon celery salt
1 teaspoon ground thyme
1 tablespoon smoked paprika
2 tablespoon coarse ground pepper
1 tablespoon seasoned salt
3.5 – 4 lb. bottom round roast
Lime juice
6 garlic cloves
2 cups beef broth
2 tablespoons canola oil
3 Russet Potatoes, sliced
6 -8 Carrots, sliced
2 yellow onions, sliced
2 bay leafs, crumbled
1 guajillo pepper, chopped
-In a small bowl, combine the seasonings and set aside.
-Rub lime juice on all sides of the roast. Generously sprinkle with the seasoning blend and rub to thoroughly coat all sides. With a small knife make small holes in roast and push garlic cloves into the meat, equally on both sides.
-Cover and place in icebox for at least 3 hours
-Remove the roast from the icebox about 30 minutes before cooking. Meanwhile, turn crockpot on high and add the beef broth to warm.
-Add about 2 tablespoons of the oil to a large cast iron skillet and heat over high. Sear the meat, rotating to brown all sides, roughly 3 minutes per side. Set aside.
-Add the bay leaves to the beef broth, then place the roast, fat side down, in the crock pot. Add the veggies to the sides and on top. Season the top of additional seasoning blend. Cover with the lid.
-Cook on high for about 6 hours or on low for about 8 hours. Depending on the size and thickness of the roast you may need to alter your cooking time. I checked the roast about 5 hours in and reduced it to low for an additional 1 – 1 ½ hours. Cook until the veggies are done and the meat is fork and pull apart tender.
Other types of roast to use: top or bottom round, chuck, arm. The size will vary your cooking time.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Chuck Wagon Beef and Beans Recipe
You don't have to ride the range to enjoy cowboy food! Chuck Wagon Beef & Beans will have your family running for seconds. You've probably made a similar beef and beans recipe hundreds of times. Try Chef Michael's version: build flavor with bacon, onions and jalapenos; add your favorite barbecue sauce and of course, ground beef. So simple, so good, and it feeds a crowd.
Recipe for Chuck Wagon Beef & Beans:
INGREDIENTS:
1 pound Certified Angus Beef ® ground chuck
1/2 pound bacon, chopped
2 jalapeños, diced
1 medium onion, diced
1 cup barbecue sauce
1/2 cup ketchup
1/2 cup water
2 tablespoons mustard
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
Learn more about Ground Chuck here:
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