Prime Rib Gravy - Serve with or Instead of Prime Rib - Food Wishes
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- เผยแพร่เมื่อ 15 ธ.ค. 2022
- Learn how to make rich, beefy gravy using just the bones from this famous holiday roast. This can be served along side, or on bread and potatoes in place of the meat, since not everyone has a corporate expense account. Enjoy!
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
“…and after enjoying this myself, it’s kind of hard to argue, but since we’re married, I did anyway”. 😂😂😂
😆🤣
We use that beef grease to make Yorkshire pudding e buy a rib roast once a year when they go on sale at the local Shoprite store for $4.79 lb and make Yorkshire pudding with it
For things like sauces I find it better to use white mushrooms that are old and starting to go brown cause they are more flavorful at that stage
Gross just eat prime rib instead of gravy
...arguably the best joke Chef John has ever dropped, and there have been some great ones. I had such a good laugh - I love this guy.
The married argument joke was one of Chef John's best in a long time. Still got it, Chef!!
That gravy with Yorkshire puddings is heaven! Thanks for all that you do for us. I love your videos.
I came to the comments to say that - Chef John you really missed an opportunity here!
I’m in Erma Bombeck’s camp, I could drink gravy by the mugful - and if the mug was made of Yorkshire pudding no one else would ever get any of it
Forgot to say, I’m making hash right now from the last slice of the Christmas prime rib
It's crazy, I just bought a prime rib for Christmas and here you are with this gem. Thank you.
Same!!!!!
Same! Exactly why I'm here.
This guy’s an Ace. I learned more about cooking from him than all celebrity chefs and cookbooks combined.
Same here
yes we all like chef John, but that’s honestly an idiotic statement. i doubt you’ve ever even opened more than a couple cookbooks let alone actually read enough culinary literature to come to that conclusion
your comment genuinely seems like something a toddler would say lol
@@peen2804 I think what Mike is trying to say here is: this man puts out content that is easily digestible, humorous, educational, inspiring, and that makes cooking really delicious food seem attainable instead of this indomitable feat that only master chefs can do with ease. In my eyes, his videos give me confidence in the kitchen. I can watch his content and make a recipe step by step with him, and it turns out almost EXACTLY the way it looks (and probably tastes) in these videos. He's just so good at breaking things down and keeping your attention because of the way he edits his videos and the rhythmic commentary he always provides. So, i dunno. I'm not Mike X, but I'm pretty sure that's what he means. After all, the best teachers make the hardest subjects understandable to anyone. JUST SAYIN. Cheers!
@@peen2804you say his comment is something a toddler would write. Read yours and try to find anything mature in it Mr Perfect.
If I'm making something new, I'll always check out chef John to see what he's done. It beats the hell out of going into fetal position with a bottle of Jack and a box of Depends in the corner like peen2804 likely does! But hey, to each he-him/she-her/they-them/I just need a litter box crowd.
Just today i told my wife that i need a gravy recipe for our first primerib this holiday. And here we are, i got THE best recipe. Youre awesome chef, thank you!
I'm going to try this one for a change-up to my usual prime rib menu. I usually make a big batch of onion gravy. For dinner the next night I use the leftover gravy as the start of "leftover prime rib stroganoff." I'm not sure which my husband enjoys more - the prime rib dinner on the first night or the stroganoff on the next.
And just a dash of humor. The best part of cooking is watching someone else enjoy!
Chef John is my kind of ASMR. 💯
On New Years Eve my family we always serve a big beef or even deer roast. But since times are tough and we're only three grownups his year, I think this would be wonderful on some beef medallions. :)
Dripping from a roast can be hit and miss. Chef John thank for this gravy which can be made in advance and enhanced if drippings are available.
Perfect timing! I picked up my yearly Xmas rib roast a couple of days ago even though I had to freeze it since we're not going to be in town for the Christmas this year. The entire prime rib was too big for my vacuum sealing bags so I had to cut the strings and make that final cut so that I could freeze the ribs separately from the roast. I was depressed that I had to "mutilate" a prime standing rib roast. This gravy recipe eases the pain of losing the beautiful rib rack presentation.
I just cooked a prime rib last month for my wedding anniversary and used your "Perfect Prime Rib" technique. It turned out perfectly and the house smelled so wonderful as it sat in the oven. I'm going to use the America's Test Kitchen sous vide method on this one to compare. But I know that I'll not have that mouth-watering aroma to enjoy since it will be vacuum sealed.
I honestly think this is best over fried chicken or chicken fried steak. I have worked at really good restraunts went to Raising Cane's and just poured this over chicken strips and it is fantastic.
🤜🤛
I like the way you think. I'll bet you could use this recipe with tails or something similar and cheaper than the rib bones.
Would probably be good on cardboard.
@@eparkerv3 I’ll eat that
Can't wait to try this. Just purchased a Prime Rib for Christmas Dinner. This will be awesome! Thank you.
Was anyone else drooling??? UGH! I'm so ready for Christmas Dinner!
Pro tip: instead of lining the roasting pan with aluminum foil, let the ribs and vegetables form the fond directly on the pan. Then de-glaze it with some red wine add add along with the stock. It pained me to see the fond on that foil go to waste. Cleanup will still be easy after de-glazing.
Worked in the Biz for 20 years, doing banquets, and high end Continental Cuisine. I still make my own stocks at home,and this Recipe intrigued me.
I cooked a 4 bone Prime Rib,this year, and used my stocks in the process. The Results were SPECTACULAR! Silky,Lush,Plush,Flavor Bursting,MAGIC ELIXIR. Thanks for the Share Chef......I always say I've probably forgotten more recipes over the years,than I currently use, but this one is going into permanent rotation at my house!
Bravo!Fantastico!
This could not have come at a better time. I’m an American but now live in a country where things like Prime Rib are unheard of unless you go to a high end restaurant but my wife’s friend recently started a butcher shop and is importing meats from Australia. She just got Prime Rib in and I’m placing my order today. While growing up this was always one of my favourites and can’t wait to finally make my own. Looking forward to the next video.
I'm
In pa. And I'm lucky in the fact I love a mile away from a shop rite store and every year around this time they put on sale prime rib for $4.79 a lb and I buy one they have all sizes and they will cut them at no charge so you can buy a big one and have it cut as you can only purchase one at that price . I buy one every year . Otherwise I can't afford one
We use a pressure cooker to extract the goodness from the roasted bones and veggies.
Chef you make this sound absolutely wonderful, and it is .
Tempted to make a version that would taste like a T-bone steak/ribeye concoction, since those bones are resting in my fridge and waiting for transformation!
But this - oh yes I can imagine the prime rib gravy nestled atop toast and encircled with such a gorgeous potato piping - yum! Thanks for sharing!
Gravy Lake is just a stroke of genius!
Merry Christmas, Chef, and to all of you out there as well!!!!
Well since I have a 4-bone roast ordered from our local butcher and some herbes de provence from the last time I made the foolproof prime rib (which I think I've done like 5-10 times over the years), I oughta ask about a couple extra bones from the place to make this!!!! Gonna be another tasty Christmas!!!!
LOVE your channel chef john! love your dry delivery...hilarious
That gravy was phenomenal. Made a double batch, and it made an excellent rib roast and potatoes something to remember.
You are the Prime Rib Gravy of your Prime Rib Gravy
Best comment
I giggled.
…needs some workshopping, but a good start
Call in the Gravy Seals
Thank you Chef John! I’m making my first prime rib this Christmas and now that I’ve watched this and your prime rib roasting technique I feel I can really pull this off!
WOW!!! You’re still doing videos… I have used so many over ther years you’re my absolute favorite! Simplicity cadence delivery is always perfect, instruction is as well!
Making prime rib today 1/8/23 (I always use your method) and then I’m making au jus for the first time and you have a recent video for it! THANKS Chef John. HAPPY NEW YEAR!
That gravy is good on Yorkshire pudding . My wife was born in the uk so Yorkshire pudding is always made with the prime rib
Chef, this recipe looks absolutely scrumptious! Your timing is perfect I just picked up a prime rib roast complete with two bones. I was originally going to use them for a beef stock, that is until I saw this video. Thank you so much for all your wonderful videos and have a Happy New Year.
What perfect timing. Making a prime rib on Sunday!
Thank you I’m making this for Christmas dinner!
I love your commentary !!!! Making the prime rib and gravy for Christmas dinner
Excellent idea! I love it. And now I want to eat mashed potatoes, thanks.
Or pork chops... or just say fuck it and pour it over chocolate cake.
Love your encouraging jokes; I haven’t watched every last one of your videos yet (still catching up), but in my head I hear your voice saying, “You are the Bob Ross with YOUR sauce” 🤣 thanks for all the great tips and training
I want that a comment, but I'm speechless. This is so creative.
Thank you Chef John
Omg that looks so good!💞🤤
TFS Chef! ♡🙏
Mmmmm. And prime rib is on special at one of our major grocery chains this week.
Definitely gotta give this a try ! 🔥🔥
This is my first year making prime rib for Christmas, I can’t wait to try this!
I made prime rib with this gravy for my Christmas dinner. I can attest to its greatness. So sooo yummy.
I served this gravy to my extended family on Xmas Eve and everyone RAVED !!
Thank you, good sir !!
Just finished up making this gravy. Absolutely fabulous. Roasted my 4 bones, but added a whole head of garlic as well to the veggies. Into the instant pot for 3 hours with beef stock (2 quarts) made up with Better Than Bullion. Released pressure, retrieved the bones, hammered my bones up, then back in the pressure cooker for another 3 hours. 1 pound of cremini mushrooms browned in beef fat and butter, made the roux, and reduced it down to the most luxurious and intensely flavorful liquid meat sauce. The splash of balsamic is a must. This was really worth the effort! Thanks as always Chef John!
Wow!! From all recipes in TH-cam, he is my favorite for primerib, aju, and gravy
That looks soooooooooooooooooooooooooo good!!
Keep up the great work and have fun,
Joe
"since we are married, I did anyway" LOL that was good
So well presented I almost feel I luxuriated in my Liquid Prime Rib already!
What a wonderful lesson!
I'm surprised Chef John only recommended reserving fat poured off of the roasting pan, & didn't deglaze the pan & save those juices too, to enrich the gravy. Most great cooks are very fond of fond!
Right? A sin!
Have you ever heard of anyone deglazing aluminum foil? Because in case you didn’t notice, that’s what’s on there.
@@randomjunkohyeah1 It's possible to wash the juices and some burnt bits off of aluminum foil and save them. But I agree that stirring and scraping would be tough. Might be better to skip the foil and roast in a pan you can deglaze, for more flavor.
@@serendipityshopnyc
I’m guessing there’s a reason why Chef John chose to use the foil. Pans like that aren’t necessarily designed to be heated over the stove
@@randomjunkohyeah1You could easily roast the bones & veggies in the same type of pan you'd roast the prime rib in, then deglaze over the stovetop as for au jus. I wish Chef John would weigh in on the reasoning. Maybe he feels 90% of the flavor's in the fat, & the easier cleanup is worth it?
Fantastic Chef John. I will making this gravy for Christmas dinner. I always give you the kutoes. Have a very merry Christmas Chef and family.
Perfect timing for me. I had just made a grass fed prime rib for friends and had the bones left. It is now a beautiful rich stock and I have some leftover prime rib to pour it over.
omg is this good. thanks for the recipe, Chef John, serving it tonite!!!
Made this last Christmas with a Prime Grade Standing Rib Roast.
Was simply the best thing any of us had ever eaten. DO THIS^
I use gravy as the dressing on my salad. It’s delicious.
Put some beef in the salad, for that extra kick! Let's do this right.
You are the Cajun Navy of your prime rib gravy. Thanks for the nod to a part of the country that knows how to make and eat good gravy of every sort.
This is one of the best vids I’ve seen on youtube! ❤
Chef John always coming with the timely videos! I just ordered a prime rib for my wife and I for Christmas!! I'll definitely be trying this one
I will enjoy this with my prime rib tomorrow. Thank you- I subscribed because your presentation is outstanding!!!!! Merry Christmas sir !!!!
I just know this would be amazing for poutine!!
A great gravy is it’s own food group! ❤
twister
Chef John so sorry I got to you late. I hope you had a great day ! Merry Christmas!!
Omg yum, similar to what I do, I make my mashed spuds, then the gravy which I then cook my peas in, I then make a well in the spuds and fill it with said gravy n peas, best ever
Got my Chef John Christmas recipes ready to go!
I’m gonna save time and do this is a pressure cooker. Was thinking about this for a Wellington
I love me some Prime Rib. And "Lake Gravy" looks pretty good also.
Very nice. Thank you again.
Has it really been 17 years Ive been watching this guy? Still love your channel chef john, keep up the good work
Omg, this looks amazing!
I would pour it on 3-4 portabella mushrooms, 4 or 5 inches in diameter that have been simmered in olive oil, butter, & fresh thin garlic slices until softened, not mushy
Outstanding!!!
You Sir, have a "Easy Listening Voice". Great Video.
The best thing is you can get "beef back ribs" in the store that are VERY reasonably priced.
Waw.. Its very nice.. Thank you for sharing my friend.. ❤️ ❤️
Thanks John
Chef John is the Houdini of cooking
PS Merry Christmas, Chef John!
Wow! Dang! I like to think that the gravy makes the dish and this looks to make my point
I normally roast bone on, but plan to do your low & slow method along with this gravy. Merry Christmas!
This is great, never enough gravy
100% on the balsamic. One of the ingredients that go into all of our beef gravies.
chef John is the GOAT
I'm still waiting patiently for the intravenous application for this so that I am amply prepared for my next series of lab work after the New Year. In the meantime, I'll be sure to keep a quart of this on my bedside table you know, for use as needed during the night. 😉
I'm anxiously waiting for my groceries delivery so I can put a roast on! Should be here within the next few hours... I have a choice between a whole chicken and leg of lamb!
That was amazing! At the age of 65, I now know how to make gravy...lol. Thank you😉👍🌻
Can't wait for the piped potato video, hurry Chef John 😋
Chef John, the fact that you just used the term "liquid prime rib" in this video that you published means that you automatically have legal right to ownership (or trademark) over the term - unless the term is already being used commonly in the public domain. But I don't think it is? Anyway, if people aren't already using the term "liquid prime rib," then by virtue of having used this term in your video, it's yours! Love your work.
What is the time limit on that. Surely Chef John does not now own the term until the heat death of the Universe does he?
Wow!! Perfect timing for this recipe!! If one wants to cook ahead a few days, and use the freezer, does one go to completion or does one stop prior tp cooking the mushrooms, roux, and adding the broth???
“Oh, they go on a list. You know the list.” That made me laugh. Happy holidays, chef.
When making a beef gravy like this, a tiny trick is to do final seasoning with soy sauce. It can really take the meatiness over the top. Double trick for beefing (hehe) up a mushroom gravy for vegetarians
Wow very yummy
Coincidence! Just yesterday I made my Xmas gravy (to freeze until the big day ☺️) except I use oxtails.
I don't know where you are from, but have you priced oxtails lately. Here in the Georgia area they cost as much as prime rib would. I mean a pkg of small/medium mix are $25 to $35. I mean you only get about 6/7 bones to the pack, and I do mean bones, no meat.
Hope you have a Great Holiday.
1:23-1:26: Bought a pack of three small rib bones in the packaged meat area for $7.00! Using that for my gravy along with the bone from my small Prime rib roast😊
Delicious! 😋
Loved the Cajun Navy shoutout.
Thank you for shouting out the Cajun Navy!!
This was so worth it to go with rib eyes on the grill
Thanks Jonathan
Hi Chef John…huge fan here! I was searching to see if you had done Cacio e Pepe before and didn’t see it-possibly an idea for a future episode, with the Chef John spin?
I enjoyed this recipe so much, I decided to buy a prime rib to go along with my bones
Your channel is amazing, keep up the great work!