Food
Anne’s Holiday Standing Rib Roast | Food Network
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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Food
Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
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Ina Garten’s fan-favorite sausage and herb stuffing combines Italian sausage, apples, dried cranberries, sautéed onions and celery with toasted bread cubes for a Thanksgiving side that’s packed with savory and sweet flavor.
#InaGarten #BarefootContessa #FoodNetwork #Stuffing
Get the recipe ▶ https://foodtv.com/3DSOzD8
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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Ina Garten’s Sausage and Herb Stuffing 🦃🍞 Barefoot Contessa | Food Network
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This ham might give turkey a run for its money this Thanksgiving 🤪
RECIPE 👇
Honey-Garlic Ham
Level: Easy
Total: 9 hr 15 min
Active: 25 min
Yield: 8 to 12 servings
Ingredients
Brined Ham:
1 1/2 cups pineapple juice
1/2 cup brown sugar
1/2 cup honey
1/4 cup soy sauce
8 cloves garlic, minced
1 tablespoon black pepper
1 teaspoon kosher salt
1 bone-in shank spiral ham, about 5 pounds
Honey-Garlic Glaze:
2 sticks (1 cup) butter
2 heads garlic, cloves peeled and minced
2/3 cup honey
2 tablespoons soy sauce
1 tablespoon coarse gochugaru, optional
2 teaspoons paprika
1 teaspoon kosher salt
Directions
For the brined ham: Combine the pineapple juice, brown sugar, honey, soy sauce, pepper and salt and mix until the sugar dissolves. Submerge the ham in the brine in a brining bag or bowl and refrigerate 8 hours or overnight.
To bake the ham, preheat the oven to 320 degrees F (160 degrees C).
Line a sheet pan with foil and place a wire rack on top. Remove the ham from the brine and cover it tightly with foil. Place on the rack and bake for 40 minutes.
Remove the foil, increase the oven temperature to 400 degrees F (200 degrees C) and bake until the surface is lightly caramelized, about 15 more minutes.
For the honey-garlic glaze: Melt 1 stick of butter in a skillet over low heat. Add the minced garlic and cook gently until fragrant but not browned, about 3 minutes. Stir in the honey, soy sauce, gochugaru (if using), paprika and salt. Turn off the heat and add the remaining stick of cold butter in slices. Mix until the butter is fully melted and the sauce becomes glossy and emulsified.
When the ham is done baking, generously brush or pour the honey glaze over the entire ham. To serve, slice and enjoy the sticky, sweet, garlicky perfection.
Copyright 2026 Television Food Network, G.P. All rights reserved.
#TikTokFriendsgiving
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Guy Fieri visits Good Dog Bar & Restaurant in Philadelphia, PA, where this neighborhood favorite serves up craft beer, juicy burgers and its signature duck confit pot pie.
Watch #DDD, Fridays at 9|8c!
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 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.instagram.com/gooddogbar
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 Dives Into a Hearty Duck Confit Pot Pie 🥧 Diners, Drive-Ins and Dives | Food Network
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It’s literally called “The Best Corn Casserole” recipe because it’s, well, the best 🌽💯
Get the recipe ⬇️
The Best Corn Casserole
Level: Easy
Total: 40 min
Active: 10 min
Yield: 6 to 8 servings
Ingredients
One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
Copyright 2017 Television Food Network, G.P. All rights reserved.
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@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
@49niners100
January 29, 2024 at 8:55 am
It's over cooked!!!!
@49niners100
January 29, 2024 at 8:55 am
Why chicken stock, and not beef stock??
@49niners100
January 29, 2024 at 8:55 am
I can't stand it when she lowers her view!!!!
@NYCPANCAKES
January 29, 2024 at 8:55 am
Hmm, she's doesn't strike as the type to enjoy….big meat. BIG MEAT.
@jeremy223jennifer
January 29, 2024 at 8:55 am
“Big meat” in manly voice
@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 ❤
@dwayneflorence4482
January 29, 2024 at 8:55 am
Big brown meat with a lube job. I see what you did there 👌🏾
@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"
@markames6030
January 29, 2024 at 8:55 am
Thats not a roast! To much liquid
@TwistedGorillaFab
January 29, 2024 at 8:55 am
So let me get this correct…I need wine to lube up my meat!?
@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
@sandraharidas4592
January 29, 2024 at 8:55 am
👌👍👋👏😚😋😛😝❤️💓❤️🍝🍕🍔🍟🍻😁💞💐🌹🎉🎋🎊🎆💟🌟🌟🌟🌟🌟☕🍹🙌😍💋🙏 Mumbai
@iniakalitoni3405
January 29, 2024 at 8:55 am
"BIG MEAT" 👹🤣
@lflagr
January 29, 2024 at 8:55 am
Guy Fieri's sister, glad to see she has a show of her own! lol
@johnestupido1418
January 29, 2024 at 8:55 am
Rays Romano's mom was pretty when she was younger. MILF
@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?!🤣✌️
@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
@frankpenna637
January 29, 2024 at 8:55 am
I hate rosemary
@michaelyoung5707
January 29, 2024 at 8:55 am
Brown food? That was racist!!!
@whatweather
January 29, 2024 at 8:55 am
Who does she think she is, the Cookie Monster?
@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.
@constancemichelle52
January 29, 2024 at 8:55 am
A little to rare for me but it looks good!
@joeallocco4261
January 29, 2024 at 8:55 am
Hahahahahahahaaa! She gave it a little more of a “lube” job when she basted it! LOL!
@shelbiefinch2175
January 29, 2024 at 8:55 am
Her use of the words "Big Meat!" is killing me 😂
@c.s.7097
January 29, 2024 at 8:55 am
"About a cup of wine"
Proceeds to dump the entire bottle in
@armellentalaja3972
January 29, 2024 at 8:55 am
"Big meat" with a deep voice.
Why?! lol
@ruthlane4595
January 29, 2024 at 8:55 am
Big meat needs a lube
@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.
@user-yb6tk1ru6x
January 29, 2024 at 8:55 am
Why does her voice go all monstrous when she says beef? 😱😱😱
@marcosossandon7629
January 29, 2024 at 8:55 am
“Let’s massage my big meat”
@glorbojibbins2485
January 29, 2024 at 8:55 am
One last trip to flavor town
@briancapps9344
January 29, 2024 at 8:55 am
that’s a lot of woman right there
@Mrjs713
January 29, 2024 at 8:55 am
Tf was that
@toodrunktotastethischicken
January 29, 2024 at 8:55 am
Sounds like she's been fiending for that big meat
@paulcrum7560
January 29, 2024 at 8:55 am
I literally got turned on. Love it and how that meat turned out.
@flymdjets
January 29, 2024 at 8:55 am
Reverse char if you want uniform doneness with a crust.
@microtasker
January 29, 2024 at 8:55 am
This whole video is a big 'that's what she said' joke.
@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.
@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
@moeruss2726
January 29, 2024 at 8:55 am
Is she on something? BIGGGG MEEEEAAATTTTT!
@zibakhan9867
January 29, 2024 at 8:55 am
Love this lady!!!! Love her way with words and the umphhh…. love love love 😍
@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.
@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.
@judychurley6623
January 29, 2024 at 8:55 am
"big meat… we love the bone; … massage my big meat" is this a parody????
@THELEIFMEISTER
January 29, 2024 at 8:55 am
BIG MEAT