Food
Tyler Florence’s Standing Rib Roast | Tyler’s Ultimate | Food Network
Horseradish and wild mushrooms enhance the flavor of Tyler’s standing rib roast!
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Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.
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Horseradish and Garlic Prime Rib
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 1 hr 50 min
Prep: 10 min
Cook: 1 hr 40 min
Yield: 6 to 8 servings
Ingredients
Prime Rib:
1 (3-rib) prime rib beef roast, about 6 pounds
5 garlic cloves, smashed, plus 2 heads garlic, halved
1/2 cup grated fresh or prepared horseradish
1/2 cup sea salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
2 carrots, peeled and chopped
2 parsnips
1 red onion, halved
Wild mushrooms:
1 tablespoon unsalted butter
Extra-virgin olive oil
2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives
Directions
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
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Tyler Florence’s Standing Rib Roast | Tyler’s Ultimate | Food Network
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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#FoodNetwork #Cooking #Recipe #Turkey #Gravy #ComfortFood
The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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Chopped gets into the Halloween spirit with a collection of creepy and unconventional mystery basket ingredients. From pig snout and eyeball martinis to calf liver, gummy skulls, bone marrow and chocolate-covered bugs, these chefs have to turn some seriously strange ingredients into winning dishes.
#FoodNetwork #Chopped #Halloween
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE: The ULTIMATE Halloween Basket Ingredients 🎃 Chopped | Food Network
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Guy Fieri visits Greek Corner Restaurant in Cambridge, MA, where this longtime spot serves up a classic gyro sandwich packed with Greek flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Follow them: https://www.facebook.com/p/Greek-Corner-Restaurant-100064257266388
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | Food Network
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@lindak8095
December 29, 2023 at 6:33 pm
Best prime rib roast make it every year
@bechak2001
December 29, 2023 at 6:33 pm
The horse radish is also used for steak sandwich later on.
@susansalcedo853
December 29, 2023 at 6:33 pm
Excellent
@eugenechin319
December 29, 2023 at 6:33 pm
Make this roast! Great meal!
@toddbob55
December 29, 2023 at 6:33 pm
This wanna be Chef has ruined many christmas dinners…. 2 cups of Salt will ruin your dinner folks.
@saltedllama2759
December 29, 2023 at 6:33 pm
He mumbles the word, "aright…" at least 200 times an episode.
To the people who keep complaining that they used 2 cups of salt: don't be stupid. He misspoke. Watch what he does with his hands, which was only about 2 palms full (or 4ish tablespoons).
@josely26
December 29, 2023 at 6:33 pm
He did not show us the rest of it🤷♀️
@husqvarna17
December 29, 2023 at 6:33 pm
So just guess at when it’s done enough and take a shot every time he says the word “ahright”.
@Oldcrow77
December 29, 2023 at 6:33 pm
I agree that’s a stupid amount and makes for uneatable Au jus.
Here is fool proof recipe.
Take roast out and let come to room temp approx 6 hours yes 6
Preheat oven to 500
Prepare roast in similar fashion just about 1 tablespoon of kosher salt. Now take weight of roast times 5 minutes
(5lbs=25 minutes) round up 5.5lbs=28 minutes
Put roast in oven for time you calculated. I always add a minute for heat loss from adding roast.
Once time is expired
Turn off oven
DO NOT OPEN OVEN
Don’t look touch it
Don’t look at it for 2 hours
At 2 hours pull from oven
Use drippings for Au jus
No need to let rest.
Ready to slice
Beautiful medium rare
@lindaparker6102
December 29, 2023 at 6:33 pm
Delicious entree.’
@salkadellic1240
December 29, 2023 at 6:33 pm
Anyone else thought Bobby flay put on weight
@sipsnibblesbites9913
December 29, 2023 at 6:33 pm
A good rule of thumb for salt is 1 teaspoon per pound of beef. Do not put 2 cups of salt, he must have misspoken, it's more likely 2 tablespoons.
@sportsmannate3197
December 29, 2023 at 6:33 pm
what a shitty video
@jerrylynch3296
December 29, 2023 at 6:33 pm
I made this years ago and followed this recipe and ruined the roast! Do not use 2 cups of salt!
@debbiekrallman7482
December 29, 2023 at 6:33 pm
Been making this receipe and sharing it for the last 15 years love it. Tyler's the best.
@Carlos-bx7ts
December 29, 2023 at 6:33 pm
Bobby Flay lay off the carbs
@staytight6340
December 29, 2023 at 6:33 pm
Stab it with a knife and stuff garlic cloves in side,yummy
@christinewinig8286
December 29, 2023 at 6:33 pm
HI video says roast at 375F, his recipe says 350F. Which is it?
@Billy_Singleton
December 29, 2023 at 6:33 pm
Two cups of salt? Must be a mistake. In Tyler Florence's other recipes for this it calls for one-half cup, which seems more normal and I would go with that.
@phillipsmom6252
December 29, 2023 at 6:33 pm
He did not put two cups of salt in that bowl he put a handful.
@ilockudown
December 29, 2023 at 6:33 pm
Serves 6-8 people!?! I say……OH NAY NAY!