I like! My brother was a chef he made excellent prime rib ,very much like you have , yet no anchovies. This brought out such wonderful memories watching him prepare. He always said simple is better, these are all things you can get at the grocery store. He is missed.
Unless I'm holding my kid I drop everything to watch your videos haha, love how you incorporated the Knicks into this! And your tee shirt, omg you're too cute!!
Glad you mentioned how meat should cost alot, it's LIFE, and it's special. I always tell people this when they complain about the cost of wild salmon too.
I make prime rib every year for Christmas and I am so happy to watch this video at least 10 times so I have your method memorized and cook it your way this year!
I collected my Christmas and NYE meats from our butcher of choice. I got a prime rib for NYE (having duck for Christmas). I learned about the reverse sear 3 years ago and this is the only way to cook larger pieces of beef! I have not thought about pimping it up so the anchovy rosemary garlic crust will definitely be tested, as you've convinced me that if I can skip the sear, I bloody well will.
Love your shirt, after watching the intro, changed my mind from making the fried chicken (which we love from you) to this roast, Anchiovy! which we LOVE
My friend and I hold an annual celebration of prime rib we call the Au Jus Summit. This year we cooked a 5-rib roast using the reverse seat. It was 👌. I have to ask - why no au jus? Everything else looked amazing!!
I really enjoyed the article about you in the New Yorker. I hope you were happy with it, because I think it was a powerful, positive look at your accomplishments. I had no idea what a trailblazer you are, or how hard you've worked to speak with your own voice. And damn, girl, you're smart. I really liked you before, but my admiration has increased a thousand-fold. Thank you for being uniquely you! You are one of those women who will make things so much easier for our daughters' daughters.
Not that I needed a reason to watch this video in its entirety, but your carving demonstration is spot on. I’m terrified of cutting my ONE HUNDRED DOLLAR roast incorrectly. Now I know how to do it. BING BONG!!!
I’ve been watching alison’s videos for ages, certainly long enough to know how much she loves anchovies. And I love her recipes - I really do trust her taste - and I know she always says we won’t even notice the anchovies but I cannot bring myself to throw them in. So I wanted to ask my fellow regular audience members this: is there anyone who was, like me, anchovy-averse but trusted the recipe/followed-through with the anchovies and can confirm that you don’t ‘taste’ them?? If ever I learn to love anchovies Alison Roman will be single-handedly responsible.
“I’m from California where our team wins. Bing bong” 🤣🤣 that was great. I’ve always wanted to try to make a prime rib roast but have always been terrified to try it because it’s expensive lol. Thank you for making it look easy I’m gonna try it. And not tell anyone there’s anchovies on it lmfao
I made this recipe and unless you love anchovies as much as Alison I would use less or none. The good thing is that cooking it low and slow worked really well. This is a roast for anchovy lovers which I apparently am not.
Bing Bong!!! Great video. Hope I get bing bing out of my head soon. 🤣🤣🤣. I think you have succeeded in taking the fear out of cooking a $1,000. piece of meat. Great job!!! Happy New Year.
Our Christmas Dinner; all from "Nothing Fancy": Low and Slow Rib Roast with Anchovies and Rosemary, Mustardy Green Beans with Walnuts and Anchovies, and baked potatoes with butter, sour cream, and salmon roe. It was all outstanding!
AYKM? For prime? Where? I'm moving! I had to order mine in advance & now I'm embarrassed to say how much of a damn king's ransom I paid for it this year(I'm still sweating bullets it's not going to get here in time & I'll have to serve Christmas Omelette or something.) I figure it's worth the cash, though, since I only do it once a year & TBH it's the easiest & least stressful thing in the world to make & yet, oddly, it may be the most impressive to guests.
Hi, Alison! Thank you so much for sharing this video. I have a copy of Nothing Fancy and have always thought the rib roast looked superb. Just one question for you (and other commenters who might have the same problem)--what are my options for smaller cuts of meat to try this anchovy/garlic/rosemary rub with? I often cook for one and for Christmas, it'll be two. Of course, my butcher said he could cut the rib roast smaller so that it's ~2 pounds, but at that size, it wouldn't really cook like the full cut/would be more like a steak. Any ideas on other cuts of beef I could use that might feel just as special but are more reasonable for 1-2 people? Happy holidays!
This is so so late, but I find a tomahauk steak to be so impressive, like a amped-up steak with the presentation. And I think you can use the rub on poultry, maybe a chicken? Small foul? Probably is perfect for just 2 😊😊
Love your videos Thanks for all the effort I have no issues with Anchovies, however , what about using a good quality Fish Sauce as a replacement Thanks for your help 🍾
We're definitely having this for my birthday next year! Too late for this year (tomorrow) we're having flæskesteg roast pork made the way we do here in Denmark with the rind on top) instead.
@@davidcho0828 Aw, thank you! As of writing this comment, I have a Danish (I know I don't look it, but I'm Danish) 3 kg pork roast in the oven at 70C air, it'll stay in the oven for 7-8 hours. It should be done shortly after my husband and adult sons get here.
Literally just picked up a Rib today today and was about to look up a recipe. I also just realized that I picked up a waaaay too big of a piece of meat (8 adults, 7lbs, boneless, whoops!)
Bing bong! What’s your steakhouse order?
Porterhouse, rare!
MARTINIZ AND MASHED POTATOEZ
ribeye medium rare, macallan 12 if i’m paying or 25 if it’s comp’d
please never again do ASMR without giving a trigger warning, this is a problem for those of us with misophonia.
Tomahawk.
Alison creating her own TH-cam channel is the best thing to happen here in a long time!
I like! My brother was a chef he made excellent prime rib ,very much like you have , yet no anchovies. This brought out such wonderful memories watching him prepare. He always said simple is better, these are all things you can get at the grocery store. He is missed.
Even though I’m a vegan I still love watching you and that is my truest compliment. Happy solstice and merry holidays.
Unless I'm holding my kid I drop everything to watch your videos haha, love how you incorporated the Knicks into this! And your tee shirt, omg you're too cute!!
Lol “Mommy my head hurts” “Shhh, Alison’s talking”
You need to set your priorities.
I hope this advice helps you out.
So beautiful
God bless you and your family members
@@nix6175 After reading this I guess mom's aren't allowed to like anything other than their own kid. Thanks for the sage advice!
Just when I’m ready to have my customary Tuesday meltdown you upload. I simply adore you Miz Roman!
I love that these videos are informative but also give me the laugh I need to help me at the beginning of my week.
This on a day like a Tuesday is what my soul needs too :) Then I go and rewatch some of Alison's previous Home Movies lol, one is never enough.
Alison Roman is the anchovy queen
This friggin channel needs to be celebrated 🙌 bing bong!
One of my all time favourite people to watch.
Thank you, Alison, for another winner!!! The parsley detail at the end for slicing and serving with the meat is genius!! Chef’s kiss for sure 💗
Glad you mentioned how meat should cost alot, it's LIFE, and it's special. I always tell people this when they complain about the cost of wild salmon too.
These home movies put me to sleep in the nicest possible way 😂 (like my mom reading to me as a kid, NOT u r boring me to sleep)
This couldn’t have come at a more perfect time! I was telling the hubs, hey let’s do prime rib for Xmas. Bing bong!
BING BONG
so addicted to this cooking channel, thank you for making it seem easy and fun!!
I was planning on cooking this for christmas so this video is such a nice surprise ❤
Same!!
@@underground97 great minds think alike 😂
Love this ! And yes👏🏻👏🏻👏🏻humanely sourced meat should be expensive (well said), and a ‘treat’, happy holidays to you and your loved ones Alison 🌲
You’re channel is my Christmas gift to me this year, so enjoyable thank you!!!
Fav channel on TH-cam hands down.
Gonna try it with anchovies next time even though I'm skeptical. That's how much I trust you. Big love.
Your channel is so fun and adorable! Often imitated, never duplicated!! Happy holidays! Bing bong!!
I made this last Christmas....and it was so awesome I had already planned on making it again!! Thank you for the video!!
Perfect timing! I see this was just posted and I just bought a rib roast for the holidays!
I make prime rib every year for Christmas and I am so happy to watch this video at least 10 times so I have your method memorized and cook it your way this year!
Loved the shirt 👕 definitely getting me one for Christmas dinner 🍽
Alison learning the origin of bing bong is everything.
We have had State Farm Insurance for over 30 years! MERRY VERY CHRISTMAS! Thanks for your great recipes and tips AND FOR BEING REAL...
Love your philosophy about eating meat!
My favorite day of the week!!
I collected my Christmas and NYE meats from our butcher of choice. I got a prime rib for NYE (having duck for Christmas). I learned about the reverse sear 3 years ago and this is the only way to cook larger pieces of beef! I have not thought about pimping it up so the anchovy rosemary garlic crust will definitely be tested, as you've convinced me that if I can skip the sear, I bloody well will.
Love your shirt, after watching the intro, changed my mind from making the fried chicken (which we love from you) to this roast, Anchiovy! which we LOVE
LOVE
The best part is that you make everything seem possible. Happy Holidays. All of them.
I like your cooking and tips. I think you're funny as well and enjoy your personality.
“This is a special occasion meat.” - I need to remember that line. 😆
My friend and I hold an annual celebration of prime rib we call the Au Jus Summit. This year we cooked a 5-rib roast using the reverse seat. It was 👌. I have to ask - why no au jus? Everything else looked amazing!!
I really enjoyed the article about you in the New Yorker. I hope you were happy with it, because I think it was a powerful, positive look at your accomplishments. I had no idea what a trailblazer you are, or how hard you've worked to speak with your own voice. And damn, girl, you're smart. I really liked you before, but my admiration has increased a thousand-fold. Thank you for being uniquely you! You are one of those women who will make things so much easier for our daughters' daughters.
Not that I needed a reason to watch this video in its entirety, but your carving demonstration is spot on. I’m terrified of cutting my ONE HUNDRED DOLLAR roast incorrectly. Now I know how to do it. BING BONG!!!
I bought a rib roast at Aldis for 34 dollars! 34 dollars! The anchovies really created such a deep flavor. Very smart idea
Made this meal Christmas Day! It was a hit.
I’ve been watching alison’s videos for ages, certainly long enough to know how much she loves anchovies. And I love her recipes - I really do trust her taste - and I know she always says we won’t even notice the anchovies but I cannot bring myself to throw them in. So I wanted to ask my fellow regular audience members this: is there anyone who was, like me, anchovy-averse but trusted the recipe/followed-through with the anchovies and can confirm that you don’t ‘taste’ them??
If ever I learn to love anchovies Alison Roman will be single-handedly responsible.
yup 100%. try the shallot pasta as a low investment recipe.. it is amazing you really dont taste them
thank you Melissa!
You can do it @group32!
I hate fish. I would never eat anchovies on their own but every recipe I've made by Alison that includes them has been great! Try the eggplant parm.
You don’t taste them. They add a lot of saltiness and an umami flavor that reminds me more of parmesan than of actual fish.
Alison, you are such a GREAT teacher! Thanks so much for sharing your expertise. PS LOVED (and made my own) Ham Party!
I’ve always made prime rib (which we only have on special occasions!) with Rosemary, salt, pepper and roasted garlic. It’s unreal how amazing it is!
I don't know that I've ever wanted to eat anything more!! Also would love to see David taste things sometime.
"Okay well that was a total waste of our time"
😂😂🤣🤣 I could not love you more
California all the way 🤘
Bing Bong ! Thanks I enjoyed watching! I agree celebrate we made through another year. The food looks amazing!
Love the attire! I've roasted and hosted a prime rib dinner wearing a muu muu
“I’m from California where our team wins. Bing bong” 🤣🤣 that was great. I’ve always wanted to try to make a prime rib roast but have always been terrified to try it because it’s expensive lol. Thank you for making it look easy I’m gonna try it. And not tell anyone there’s anchovies on it lmfao
Made it for Christmas only to try out my new knifes…Perfection!!!
I cooked a prime rib roast this weekend for the first time for my parents and it was so delicious. Which I had this recipe to follow though. 👩🏻🍳💋
Hahaha omg I’ve been saying Bing Bong this whole week just to annoy my family 😌 also can’t wait to try this
Same, but like the last two months
I love you and everything you say is my food/wine/life philosophy. Thank you for putting my mind into words 🤣
Alison's face when watching the video!😂
I made this recipe and unless you love anchovies as much as Alison I would use less or none. The good thing is that cooking it low and slow worked really well. This is a roast for anchovy lovers which I apparently am not.
Bing Bong!!! Great video. Hope I get bing bing out of my head soon. 🤣🤣🤣. I think you have succeeded in taking the fear out of cooking a $1,000. piece of meat. Great job!!! Happy New Year.
BING BONG
omg omg! I was smiling the whole way through this!!!
And now I know what I’m cooking on NYE!
Good video and adorable Tee. Love prime rib. You should do all State Farm commercials. Happy Holidays. 🎄🎁
God bless you and your family members all
her best video to date..
I freakin love your show! Bing Bong!
My Christmas Eve dinner…thank you
Oh whoa are we on a post-a-video-once-a-week schedule back? Thank you for this amazing home movie although i don’t meat lol
just for the holidays 😇
Our Christmas Dinner; all from "Nothing Fancy": Low and Slow Rib Roast with Anchovies and Rosemary, Mustardy Green Beans with Walnuts and Anchovies, and baked potatoes with butter, sour cream, and salmon roe. It was all outstanding!
The first few slices are the perfect pink!
Anchovies make sense. They are in Worcestershire sauce...which goes well with beef.
Alison is the best and let's go Knicks.
🤤🤤 OMG Alison!! I've tried my hand at prime rib twice & it was NOT a Bing Bong experience 🤣 I'll be using your recipe next time
Love and yum
Omg. I feel like sharing. I ordered what I thought was anchovies, but was actually sardines! 😮 We shall see! Holy hell?
And somehow that tux shirt is all clean at the end ,, Kudos Alison !
I, too, am mystified
Lawd this looks great!
alison's new technique ::
^ reverse sear not sear ^ 😅
love ittttt
Looks incredible!! I'm definitely going to try the anchovy rub.
Every Christmas this is what I cook. It's not hard to do, and those roasts go on deep discounts in my area (paid $6.79 a lb yesterday)!
AYKM? For prime? Where? I'm moving! I had to order mine in advance & now I'm embarrassed to say how much of a damn king's ransom I paid for it this year(I'm still sweating bullets it's not going to get here in time & I'll have to serve Christmas Omelette or something.) I figure it's worth the cash, though, since I only do it once a year & TBH it's the easiest & least stressful thing in the world to make & yet, oddly, it may be the most impressive to guests.
WHERE
BING BONG amazing video cannot wait to recreate this🤒😮💙
Hi, Alison! Thank you so much for sharing this video. I have a copy of Nothing Fancy and have always thought the rib roast looked superb. Just one question for you (and other commenters who might have the same problem)--what are my options for smaller cuts of meat to try this anchovy/garlic/rosemary rub with? I often cook for one and for Christmas, it'll be two. Of course, my butcher said he could cut the rib roast smaller so that it's ~2 pounds, but at that size, it wouldn't really cook like the full cut/would be more like a steak. Any ideas on other cuts of beef I could use that might feel just as special but are more reasonable for 1-2 people? Happy holidays!
Great questions
I'd try just getting a couple ribeye steaks and reverse searing them in a cast iron skillet with the rub as a crust!
This is so so late, but I find a tomahauk steak to be so impressive, like a amped-up steak with the presentation. And I think you can use the rub on poultry, maybe a chicken? Small foul? Probably is perfect for just 2 😊😊
there should definitely be a segment where alison reacts to sports videos
Wow! How gorgeous 😮. Can’t wait to try this. I’ll skip the taters so I can keep to my keto plan. Thanks Alison🍷
Keto Cusmano
God bless you and your family members
"Who's your friend that likes to play???? Bing-Bong, Bing-Bong!!!!". lol
awesome Alison 🔥🔥🔥🔥🔥
Love your videos
Thanks for all the effort I have no issues with Anchovies, however , what about using a good quality Fish Sauce as a replacement
Thanks for your help 🍾
Where are your wine glasses from? So cool!!
We're definitely having this for my birthday next year! Too late for this year (tomorrow) we're having flæskesteg roast pork made the way we do here in Denmark with the rind on top) instead.
Happy birthday!
@@davidcho0828 Aw, thank you! As of writing this comment, I have a Danish (I know I don't look it, but I'm Danish) 3 kg pork roast in the oven at 70C air, it'll stay in the oven for 7-8 hours. It should be done shortly after my husband and adult sons get here.
@@momof3plusdsg I had some risengrød yesterday!!!!
@@davidcho0828 Yup, you have to on the 23rd! So did we. If you have leftover, you can make risalamand from it.
What kind of wine are we working with here? Looks refreshing.
so yummy!
I LOVE that whenever she says "a little bit of olive oil" it's always a LOT of olive oil :)
omg alison your making me giggle
for the record, that wasn’t my box of food that fell out of the fridge, bing bong.
I think it was?
it was mine
Literally just picked up a Rib today today and was about to look up a recipe.
I also just realized that I picked up a waaaay too big of a piece of meat (8 adults, 7lbs, boneless, whoops!)
Amazing!
Always looking forward to a new video
Looked amazing 👌👌👌👌
I absolutely loved this video and I’m a vegetarian ❤️❤️❤️
Just for that BING BONG smack-down… I’m your new subbie 🎉🎊🥰
🎼🎶🎵one rib roast!🎼🎶🎵
The t-shirt is really cute
OMG, s*** is still falling out of the fridge! Cracks me up every time. My deepest empathy, I like more refrigerator space too.
💀😂 I luvvvv you 🖤 “I’m from California where all the teams win”, same girl same hehehe
I'm sous vide'ing a rib roast for Christmas... should I do some of the same things here?? HELLLLPPP plz