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Anne’s Holiday Standing Rib Roast | Food Network

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Anne brings big flavor to the holiday table with her Standing Rib Roast.

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Get the recipe: http://www.foodnetwork.com/recipes/anne-burrell/standing-rib-roast-recipe-1922485

Standing Rib Roast
Recipe courtesy of Anne Burrell
Total: 3 hr 20 min
Prep: 30 min
Inactive: 20 min
Cook: 2 hr 30 min
Yield: 8 servings
Level: Easy

Ingredients

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves

Directions

Preheat the oven to 450 degrees F.

In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.

Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.

Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.

Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

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46 Comments

46 Comments

  1. @vivbecker5779

    January 29, 2024 at 8:55 am

    Omggggg making this tonight ! Thnk you ! Wish me luck lol my food critics have no mercy haha

  2. @49niners100

    January 29, 2024 at 8:55 am

    It's over cooked!!!!

  3. @49niners100

    January 29, 2024 at 8:55 am

    Why chicken stock, and not beef stock??

  4. @49niners100

    January 29, 2024 at 8:55 am

    I can't stand it when she lowers her view!!!!

  5. @NYCPANCAKES

    January 29, 2024 at 8:55 am

    Hmm, she's doesn't strike as the type to enjoy….big meat. BIG MEAT.

  6. @jeremy223jennifer

    January 29, 2024 at 8:55 am

    “Big meat” in manly voice

  7. @juju2x1010

    January 29, 2024 at 8:55 am

    That deep voice and Reba hair style few minutes in let me know I’m at the right place ❤

  8. @dwayneflorence4482

    January 29, 2024 at 8:55 am

    Big brown meat with a lube job. I see what you did there 👌🏾

  9. @gregkelton81

    January 29, 2024 at 8:55 am

    Watching this video has become a holiday tradition the week before Christmas. Everyone loves "big meat", "lube job" and "all the whos in whosville"

  10. @markames6030

    January 29, 2024 at 8:55 am

    Thats not a roast! To much liquid

  11. @TwistedGorillaFab

    January 29, 2024 at 8:55 am

    So let me get this correct…I need wine to lube up my meat!?

  12. @lenyoung4217

    January 29, 2024 at 8:55 am

    O M G … Im in love …. wow .. love your style & cooking techniques ,, Acup of wine ? … wo,wo … THrow the brakes on girl ,, save some for the cheff …. oooh yeah ….. and your BIG MEAT … is a dream in a roasting dish ……great video …. love it ….. plse marry me …. we could have reception at a texas steak house …. mmmmm …. just a thort ….. cheers ..thanks …. L

  13. @sandraharidas4592

    January 29, 2024 at 8:55 am

    👌👍👋👏😚😋😛😝❤️💓❤️🍝🍕🍔🍟🍻😁💞💐🌹🎉🎋🎊🎆💟🌟🌟🌟🌟🌟☕🍹🙌😍💋🙏 Mumbai

  14. @iniakalitoni3405

    January 29, 2024 at 8:55 am

    "BIG MEAT" 👹🤣

  15. @lflagr

    January 29, 2024 at 8:55 am

    Guy Fieri's sister, glad to see she has a show of her own! lol

  16. @johnestupido1418

    January 29, 2024 at 8:55 am

    Rays Romano's mom was pretty when she was younger. MILF

  17. @alexj.3206

    January 29, 2024 at 8:55 am

    Am I being a pig with my mind in the gutter, or do some things she say sound sexual to me?!🤣✌️

  18. @seanjenkins331

    January 29, 2024 at 8:55 am

    "Let's message my big meat." How the hell did Anne Burrell get away with this lol

  19. @frankpenna637

    January 29, 2024 at 8:55 am

    I hate rosemary

  20. @michaelyoung5707

    January 29, 2024 at 8:55 am

    Brown food? That was racist!!!

  21. @whatweather

    January 29, 2024 at 8:55 am

    Who does she think she is, the Cookie Monster?

  22. @gerardjones7881

    January 29, 2024 at 8:55 am

    too much ego .
    Don't cook the wine with the rendered beef fat.
    Drain fat away first then add wine and boil on stove top to deglaze.
    Drain wine glaze into saute pan and reduce, toss the veg….its crap anyway.
    Finish wine glaze with cream or butter.

  23. @constancemichelle52

    January 29, 2024 at 8:55 am

    A little to rare for me but it looks good!

  24. @joeallocco4261

    January 29, 2024 at 8:55 am

    Hahahahahahahaaa! She gave it a little more of a “lube” job when she basted it! LOL!

  25. @shelbiefinch2175

    January 29, 2024 at 8:55 am

    Her use of the words "Big Meat!" is killing me 😂

  26. @c.s.7097

    January 29, 2024 at 8:55 am

    "About a cup of wine"

    Proceeds to dump the entire bottle in

  27. @armellentalaja3972

    January 29, 2024 at 8:55 am

    "Big meat" with a deep voice.
    Why?! lol

  28. @ruthlane4595

    January 29, 2024 at 8:55 am

    Big meat needs a lube

  29. @taylorblue4265

    January 29, 2024 at 8:55 am

    You are the best chef!!! I’ve learned how to cook steak bc if you through your hand palm method. Every since then, everyone always raves about my steaks.

  30. @user-yb6tk1ru6x

    January 29, 2024 at 8:55 am

    Why does her voice go all monstrous when she says beef? 😱😱😱

  31. @marcosossandon7629

    January 29, 2024 at 8:55 am

    “Let’s massage my big meat”

  32. @glorbojibbins2485

    January 29, 2024 at 8:55 am

    One last trip to flavor town

  33. @briancapps9344

    January 29, 2024 at 8:55 am

    that’s a lot of woman right there

  34. @Mrjs713

    January 29, 2024 at 8:55 am

    Tf was that

  35. @toodrunktotastethischicken

    January 29, 2024 at 8:55 am

    Sounds like she's been fiending for that big meat

  36. @paulcrum7560

    January 29, 2024 at 8:55 am

    I literally got turned on. Love it and how that meat turned out.

  37. @flymdjets

    January 29, 2024 at 8:55 am

    Reverse char if you want uniform doneness with a crust.

  38. @microtasker

    January 29, 2024 at 8:55 am

    This whole video is a big 'that's what she said' joke.

  39. @rogercollins3

    January 29, 2024 at 8:55 am

    I suppose I'm the only one that thinks she was the most overrated chef on Food Network. There's no way I would prepare a prime rib like that, especially not one that big. Look at how only the middle was pink because of the hot oven.

  40. @joannbelesi2493

    January 29, 2024 at 8:55 am

    I miss your show are used to watch it all the time they took all the best chefs off TV

  41. @moeruss2726

    January 29, 2024 at 8:55 am

    Is she on something? BIGGGG MEEEEAAATTTTT!

  42. @zibakhan9867

    January 29, 2024 at 8:55 am

    Love this lady!!!! Love her way with words and the umphhh…. love love love 😍

  43. @BangTheRocksTogether

    January 29, 2024 at 8:55 am

    Pro-tip: "Big meat" in manvoice? Yikes. I'm going to guess that, six years later, you aren't doing that anymore.

  44. @mkeuphoria

    January 29, 2024 at 8:55 am

    If you’re not salting that meat first, before the rub, you have no clue what you’re doing. Cooking 101: salting meat so osmosis can occur.

  45. @judychurley6623

    January 29, 2024 at 8:55 am

    "big meat… we love the bone; … massage my big meat" is this a parody????

  46. @THELEIFMEISTER

    January 29, 2024 at 8:55 am

    BIG MEAT

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Food

Michael Symon’s Smoked Brisket Chili | Symon’s Dinners Cooking Out | Food Network

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Michael shares a riff on Texas chili with smoked brisket, bacon and jalapeño. He says, “I quickly realized that when it came to chili, Texas definitely was king!”
#MichaelSymon #SymonDinners #FoodNetwork #SmokedBrisket #Chili
Watch #SymonDinners, Saturdays @ 12|11c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3WlQVoG
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

Smoked Brisket Chili
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 3 hr
Active: 45 min
Yield: 4 to 6 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne
Kosher salt
2 pounds brisket, cut into 1-inch dice
1/2 pound smoked bacon, cut into lardons (1/4-inch pieces)
1 red onion, diced
4 cloves garlic, thinly sliced
1 jalapeño, seeded and minced (see Cook’s Note)
2 dried ancho chiles, soaked in warm water to cover until soft (1 cup soaking liquid reserved)
2 chipotles in adobo
3 tablespoons chili powder
1 tablespoon dark cocoa powder
1 can of your favorite beer
3 cups beef broth
1/2 cup strong coffee
1 teaspoon dried oregano (I like Sicilian oregano)
4 ounces grated Cheddar
1 avocado, peeled, seeded and diced
2 scallions, thinly sliced
1/4 cup cilantro leaves
1/4 cup crema, for drizzling

Directions

Special equipment: applewood chips for smoking

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add a couple of fruit wood chunks (I like applewood) and try to maintain a 300-degree-F temperature in your grill once the lid is closed.

Meanwhile, in a large bowl mix together the cumin, paprika, coriander, cayenne and 1 teaspoon kosher salt. Add the brisket and toss to coat. When the grill is hot, place the brisket away from the direct heat and let it smoke at 275 to 300 degrees F for about 30 minutes or until the meat registers an internal temperature of 140 degrees F.

While the brisket is smoking, start building the base of your chili. Place a medium Dutch oven directly over the coals and preheat it for 2 to 3 minutes. Add the bacon lardons and cook, stirring often, until they begin to crisp, 5 to 6 minutes. Once the bacon is crisp, add the red onion, garlic and jalapeño and sweat them for about 3 minutes.

Remove and discard the stems from the soaked ancho chiles. Add the anchos to a blender along with the 1 cup reserved soaking liquid. Add the chipotles in adobo, chili powder and cocoa powder to the blender. Blend until smooth, then pour the purée into the Dutch oven along with the beer, beef broth, coffee and oregano. Bring to a simmer; cover and cook until the flavors meld and the brisket is done smoking, 20 to 25 minutes so.

Pull the brisket off the smoker and add it into the Dutch oven. Simmer until the brisket is tender, about 1 1/2 to 2 hours. Serve the chili with the grated Cheddar, avocado, scallions, cilantro and crema.

Cook’s Note
If you prefer a spicier chili, leave the ribs and seeds in half of the jalapeño.

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Ina Garten’s Wild Mushroom Risotto | Barefoot Contessa | Food Network

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Ina’s Wild Mushroom Risotto has 5 stars for a reason! This rich and creamy dish, loaded with morel and porcini mushrooms, is an Italian classic perfect for every occasion.
#InaGarten #BarefootContessa #FoodNetwork #WildMushrooms #Risotto
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/3zKhkDO
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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!

Wild Mushroom Risotto
RECIPE COURTESY OF INA GARTEN
Yield: 6 servings

Ingredients

1-ounce dried morel mushrooms
1/2 pound fresh porcini or cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.

Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.

In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Michael Voltaggio’s Blackened Salmon with Bagel Fritters | Bobby’s Triple Threat | Food Network

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When you want bagels and lox, but you want it *fancy* and for dinner 💁‍♂️
#BobbysTripleThreat #BobbyFlay #FoodNetwork #MichaelVoltaggio #BlackenedSalmon
Watch Michael on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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Get the recipe ▶ https://foodtv.com/3y40dMK

Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.

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 restaurant 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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Alex Guarnaschelli’s Sicilian-Style NYC Pizza | Alex vs. America | Food Network

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Duplicating a classic slice of NYC pizza at home is a tall order, but a Sicilian-style pie can feed that desire and is fairly easy to pull off! Alex loves the baked edges of this pizza and uses three cheeses to elevate the tomato sauce in the pie.
#AlexGuarnaschelli #AlexVsAmerica #SicilianPizza #FoodNetwork
Watch #AlexVsAmerica, Sundays @ 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4f8WfTO
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

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 restaurant 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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Alex Guarnaschelli’s Sicilian-Style NYC Pizza | Alex vs. America | Food Network


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Guy Fieri Eats Authentic Polish Potato Pancakes | Diners, Drive-Ins and Dives | Food Network

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Guy is transported to Poland at this Syracuse cafe serving authentic comfort food in a family atmosphere. Guy devours the crispy potato pancakes with Hungarian sauce!
#FoodNetwork #GuyFieri #Syracuse #NewYork
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Find it at Eva’s European Sweets: https://www.evaspolish.com
Follow them: https://www.instagram.com/evaseuropeansweets

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 Eats Authentic Polish Potato Pancakes | Diners, Drive-Ins and Dives | Food Network


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