Food
Bobby Flay Makes Prime Rib with Red Wine-Thyme Butter Sauce | Food Network
Bobby’s Prime Rib is the PERFECT centerpiece for your holiday dinner.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Prime Rib with Red Wine-Thyme Butter Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 5 hr 50 min (includes roasting time)
Active: 35 min
Yield: 8 to 10 servings
Ingredients
Fresh Thyme Butter:
2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
Prime Rib:
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish
Directions
For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
Preheat the oven to 450 degrees F.
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
Cook’s Note
Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.
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#PrimeRibwithRedWineThymeButterSauce #ChristmasatBobbys #FoodNetwork
Bobby Flay Makes Prime Rib with Red Wine-Thyme Butter Sauce | 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!
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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!
Visit Greek Corner Restaurant: https://www.greekcorner.us
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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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
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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Every Time the Clock Won ⏳ 100 Cooks | Food Network
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All the classic flavors of decadent s’mores, but in pie-form!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
S’mores Pie
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 6 hr 25 min (includes cooling and setting time)
Active: 35 min
Yield: 12 servings
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping
Directions
For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
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#GirlMeetsFarm #FoodNetwork #SmoresPie
Gooey S’MORES Pie with Molly Yeh | Girl Meets Farm | Food Network
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This creamy scalloped potato casserole is the ultimate comfort food, with Yukon gold potatoes layered with cheesy Gruyere sauce, ham and fresh chives.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ScallopedPotatoes
Get the recipe ▶ https://foodtv.com/4AjjNjl
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Scalloped Potatoes
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr (includes cooling time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons unsalted butter, plus more for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gruyere, shredded
Nonstick cooking spray, for the baking dish, optional
2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.
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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Molly Yeh’s MUST HAVE ️Scalloped Potatoes 🥔🧀 Girl Meets Farm | Food Network
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@Michael-io7ll
January 2, 2024 at 7:11 pm
What's better than looking at it? Eating it!
@lettuceboy2382
January 2, 2024 at 7:11 pm
When someone tell you they’ve been making something the same way for 30 it could mean they haven’t learned anything
@bluekatgal7300
January 2, 2024 at 7:11 pm
Prime rib. I watch this every year to refresh my memory. This needs to be enshrined. Best rib roast I ever made following his recipe . That’s why Bobby is so popular. Simple easy and effective.
I am old but even old people can learn. 😅❤
@GatsbyG8R
January 2, 2024 at 7:11 pm
There are literally dozens, maybe hundreds, of oven-roasted prime rib roast tutorials on youtube, and this one is arguably the worst.
I'm assuming that this is a tutorial to help average home chefs not ruin what is probably a very expensive cut of beef. But he doesn't use a meat thermometer, and he doesn't even give temperature targets. He doesn't pull it early to account for the fact that it continues to cook during the rest. He cuts off a section of the cap! Some people consider the cap to be the best part. Why not just trim, season, and sear it properly so that the outer crust is actually edible and delicious?! "Cap steaks" are actually expensive and delicious!
And the service is kinda ridiculous. We're not all wealthy celebrity chefs out here. Why not just cut the ribs off so that you can carve a portion which is appropriate to each guest? You can offer a rib to any guest who really wants one.
I am just a typical, slightly-better-than-average home chef that takes pride in serving good food to my family. But I can execute a bone-in, oven-roasted prime rib roast better than this. I can even cook one on the smoker better than this.
Simply a very poor and incomplete tutorial.
@DZY49er
January 2, 2024 at 7:11 pm
Can’t believe someone impregnated Alex 😂 can’t stand her no wonder she’s a single mom
@torisavage2007
January 2, 2024 at 7:11 pm
That awesome prime rib
@shelffeather4473
January 2, 2024 at 7:11 pm
I like the enthusiasm
@powlperc
January 2, 2024 at 7:11 pm
Excellent meal!
@seanfrank4158
January 2, 2024 at 7:11 pm
What did he do with that fat cap? Lots of flavour in there…..
@georgearevalo4778
January 2, 2024 at 7:11 pm
Who was that with the unnecessarily obnoxious laugh?? She did it two times in a row!!
@sensitivecuriosity5054
January 2, 2024 at 7:11 pm
Not enough slices, and too thick. And all those people are so fake. Fake friends. Lol.
@lemmykilmister873
January 2, 2024 at 7:11 pm
🥩 🍽 😋👍🏻
@theindieplanet1677
January 2, 2024 at 7:11 pm
This looks disgusting
@grubbs517
January 2, 2024 at 7:11 pm
Alton Brown is better!
@chicgal3
January 2, 2024 at 7:11 pm
Made Prime Rib for Christmas today Love your recipe & tips😊 My Mom used to do it occasionally she's no longer here but Love keeping up tradition each holiday like my Grandparents💖🙏 💖
@maga_idi0t
January 2, 2024 at 7:11 pm
Hope dat idiot in a suit made adobo
@rosaarmenta4838
January 2, 2024 at 7:11 pm
Looks so delicious want to make this for Christmas Eve. Thank you for this great recipe. Bless you Bobby Flay & your family . Merry Christmas 🎄❤️
@recoswell
January 2, 2024 at 7:11 pm
how gracious to captain asshle here showing us all how to cook a $500.00 cut of beef
@Kiki-AndBeyond
January 2, 2024 at 7:11 pm
Bobby Flay is soooo fine!!
@donaldgoodnight7853
January 2, 2024 at 7:11 pm
Nice recipe. I did prime rib. 55# roast beef, all night, in a convection oven. 2 on Saturday for Sunday. Only need McCormicks seasoning salt. Chefs vs cooks.. Cooks as good as chefs. Just commercial cooking. I would stand side by side with you, in a commercial restaurant. You are excellent. 3 hour wait times the worst. I have cooked liked that. Plate after plate, hour by hour. I graduated to international food supply. Day by day was a rough gig. I hate really knowing too much about ingredients. 🤣😂🤣😂🤣😂
@rosydjukic
January 2, 2024 at 7:11 pm
¡¡¡Nice to br Rich🤑!!! Im afford only for Mac N 🧀 and small turkey for X-mas.🤷🏻♀️
@erlindabrunt
January 2, 2024 at 7:11 pm
i only watch during christmas:-)
@erlindabrunt
January 2, 2024 at 7:11 pm
i thought I heard him say 40 years. i’m getting old.
@darttoyou1398
January 2, 2024 at 7:11 pm
"I am known for", for trying to talk over and steal Bobby's show.
@dawndeany9645
January 2, 2024 at 7:11 pm
Yummy look good eat
@dawndeany9645
January 2, 2024 at 7:11 pm
I love watch on tv know then Bobby
@dawndeany9645
January 2, 2024 at 7:11 pm
Yummy
@russellrhodes1468
January 2, 2024 at 7:11 pm
He didn't salt the whole of the beef!
@LopsidedCircle
January 2, 2024 at 7:11 pm
he only seasoned the top of the prime rib? delusional
@chiznowtch
January 2, 2024 at 7:11 pm
There aren't enough ribs for all the guests tho
@Tyler-ug1hs
January 2, 2024 at 7:11 pm
Overcooked
@eleanortu4762
January 2, 2024 at 7:11 pm
Me
@briancrutchman8401
January 2, 2024 at 7:11 pm
She said, "look at that, it's a beefcake with a big meat!" 😂 somebody's been into the wine
@jorad4887
January 2, 2024 at 7:11 pm
I don't need advice for making my prime rib from a cheater, Bobby flay.
@bryanitdoesntmatter8451
January 2, 2024 at 7:11 pm
Bobby’s prime rib: severely over cooked…