Of all the roast videos I've seen, they usually use a food thermometer to see the temperature of the meat. You keep referring to the required temp but instead use a wooden stick to feel it. Genius!
Probably one of the most creative and different ways to cook a roast prime rib of beef that I've ever seen! I may give this one a try some day. Thanks.
I REALLY wish there was an option to just watch Marion cook the food and serve it to you through your screen! Her dishes always look SO good, and I end up watching them when I'm already hungry XD
Too funny. I call it food porn. I always think I'm going to make it...and then I don't. Usually because I can never get a couple of ingredients in my small town.
The better flavor theme from the bone in cuts comes from the marrow cooking off into the meat which is packed with flavor. That and the gelatin from the bones like you would get when making stock. The inside staying a little more rare helps to prevent it form getting too well done and turning into shoe leather.
I’ve made this before and it was delicious. I love your techniques and recipe. I have decided that in this Thanksgiving I’m making this for me and my husband.
Hi, Marion...thank you for ur step by step receipes, so easy to understand. I made pancakes and was yummy... Can you please advise, the best results or ways of making CORN BEEF...Thank you ☺
That is absolutely gorgeous! The beef was nice too. Lol. But seriously, I love the steps of laying the beef on top of the onions and garlic to keep the cooking even.
There's nothing more delicious than a perfectly cooked medium rare Prime Rib. This is beautifully done, Marion, thank you. PS: Add a bit of blue cheese crumbles and butter to your slice while it's hot. Decadent.
Chuck roast is a good cheap alternative. Look up "prime fib". Its a technique developed for sous vide, but can probably use same concept in oven cooking if you don't have a sous vide. Although rib roasts often go on good sale between Thanksgiving and Christmas if you are in the states.
Hi Marion! I am a big fan! Just wanted to ask you why did you remove the video “how to cook rice for fried rice”? I loved it. I even used the same method to cook rice for the Japanese fried rice, because rarely have the time to soak the rice for 1 hour. And usually also use basmati, not the short grain, lol! If you can’t upload it, pls write here the proportions rice/water Was it like 2 cups rice, 3.5 cups water? Thanks 🙏🏻 Lots of hugs to Henry! ❤️
As soon as you said 'unconventional' I knew it's going to be amazing! Thanks Marion! We've been trying to make a good roast beef but they all turn out too dry. Definitely trying this later!
Question, dear Marion 🙋🏻♀️ When you leave the salted beef in the fridge uncovered overnight, would you then dry the surface with a papertowel before you put it into the oven? Or would you just leave it like it is with all the salt and maybe salty liquid on the outside? 🤔
There won’t be any salty liquid that you have to dry. The surface of your beef will be slightly “cured” and dry thanks to the salt denaturalizing the protein on the surface. It’s like almost like dry aged steak.
I must say this looks amazing and I love what Marion does with most food. I am concerned she salted the meat first then left overnight in the frig. Then brushed it several times with the salt mixture. Appears to be a lot? Don’t care for the paste she brushed on top.
Marion, you cooked it for 1 hour but if I wanted it medium well done (A little less pink) would I add an extra 1/2 hour and I would probably add garlic butter
I love that you use metric, even though you understand a big contingent of your audience is US. Please keep doing that.The US loves ignorance and hates science. I should know, I have never stepped outside the border.
Why not use an instant read thermometer at about 5 minutes into this video, instead of a wooden or metal skewer? Also, this seems like a lot of fooling around with the roast as it cooks. Try the method demonstrated elsewhere--bring the beef to room temp; rub seasoned butter over the entire beef and salt generously; put the roast into a 500 degree pre-heated oven; determine cooking time by multiplying the weight of the roast by 5 minutes per pound; when the time ends, turn off the heat in the oven and do NOT open the over door; let the roast sit in the oven for 2 hours. It can then be taken out and carved--it's already rested.
John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. Do not take the coming vaccine and call on Jesus Christ today. If you will confess your sins to Jesus Christ with a genuine heart and ask him to save you, he will save you and he will show you that he is real. God bless.
Wouldnt you be better off basting with the butter that has already melted and mixed with those vegetable juices? Those vegetable juices are subject to gravity u know, and are not coming back up by themselves. You could take the vegetables and puree them. Then dump the butter in, then baste.....gee, glad i know how to cook.
Squeezing the roasted garlic and spreading over the rib roast makes it just epic! Lovely recipe!❤️
Hi Marion, just found your Chanel last week. I love it. Last night I cooked 5 of your dishes. Thank you xx
Awesome! Welcome to my channel and I'm thrilled to hear you've been enjoying my recipes!
Thank you I have. So easy to follow. X
Of all the roast videos I've seen, they usually use a food thermometer to see the temperature of the meat. You keep referring to the required temp but instead use a wooden stick to feel it. Genius!
As soon as I see a new video from Marion, I stop what I am doing to watch it. 😁😉
Love that!
Probably one of the most creative and different ways to cook a roast prime rib of beef that I've ever seen! I may give this one a try some day. Thanks.
Marion, the basting with the brine is so clever, but the basting with the butter is genius!
That’s the best looking roast beef I’ve ever seen!!! Perfection ‼️‼️‼️♥️♥️♥️
I REALLY wish there was an option to just watch Marion cook the food and serve it to you through your screen! Her dishes always look SO good, and I end up watching them when I'm already hungry XD
Beautiful!!! I have been always afraid to do a roast...but you make it look so easy!!! Mahalo Marion!!!
Impressive! One of my favorite things to roast when wanting to impress friends and family! Especially for a New Years celebration!
Drool!! This looks incredible! I’ll definitely need to try this for the holidays!
I hope you love it Kayla!
Ooh Marion, roast beef my fav., always ate outside n never cook my own. 😋😋😋maybe I will cook it one of these days.
I love how I never cook at home nowadays but I'm just binging through Marion's videos as if I do
Wow~~ Perfect roast beef!!! I’ll need to try this for the holidays! Thank you for your recipe!❤️
The special butter is AMAZING ⭐️⭐️⭐️ so simple but absolutely delicious and adding a new flavor to roasted beef 😋😋😋
*PEOPLE WATCHING THIS BE LIKE:*
*- ON BED*
*- NOT IN FULL SCREEN*
*-READING COMMENT*
*-SATISFY*
*-HUNGRY*
HAVE A NICE DAY❤❤❤❤
Too funny. I call it food porn. I always think I'm going to make it...and then I don't. Usually because I can never get a couple of ingredients in my small town.
Spot on!!!😂😂🤣
On bed...lol....drooling
You are a teacher all kinds of food, Thanks for sharing dear sis..👍👍❤️
I had a craving for rib roast the other day...and now you've delivered. Perfect timing!
The better flavor theme from the bone in cuts comes from the marrow cooking off into the meat which is packed with flavor. That and the gelatin from the bones like you would get when making stock. The inside staying a little more rare helps to prevent it form getting too well done and turning into shoe leather.
Amazing recipe. Never fails to give me inspiration in kitchen. thank you x
That is just incredible. We love our beef roast so now we have a new method. As usual thanks Marion for another mouth watering recipe.😋🥰🌹
Marion,that looks absolutely scrumptious!!!
Your recipe looks so delicious. The shape is so pretty and I'm learning so well.Thank you so much.
Wow, Marion I'm salivating here so much. Will definitely have to do this recipe.
I’ve made this before and it was delicious. I love your techniques and recipe. I have decided that in this Thanksgiving I’m making this for me and my husband.
I’m definitely going to have to try this for my family!! Thanks!!
This is a fantastic education for some, as well as a feast for the eyes for all.
Wow! Love your presentation! Going to try it soon! 🙏🏻✨
Hi, Marion...thank you for ur step by step receipes, so easy to understand. I made pancakes and was yummy...
Can you please advise, the best results or ways of making CORN BEEF...Thank you ☺
Great suggestion! I'll add it to my list!
Thank you...
This would be perfect for Christmas yum
As you said, thats just perfecr🤩 big hug from our kitchen
Wow! One of my favorite 🤩 it’s looks good 👍
That is absolutely gorgeous! The beef was nice too. Lol. But seriously, I love the steps of laying the beef on top of the onions and garlic to keep the cooking even.
As always thanks for sharing another delicious mouth watering recipe!! 💕
How would this go with a chuck roast? Same time to cook?
You are so innovative!
Here in the U.S. We call that piece of beef Prime Rib, roast beef is without the bone. Looks delicious!
I love roast beef! I definitely need to try this method for myself!
Oh boy! That looks amazing, Marion.
There's nothing more delicious than a perfectly cooked medium rare Prime Rib. This is beautifully done, Marion, thank you. PS: Add a bit of blue cheese crumbles and butter to your slice while it's hot. Decadent.
YUUMMM... blue cheese would be epic!
@@Marionskitchen Blue cheese and Beef = Match Made in Heaven. ❤
Looks so delicious very nice 👍👍
I never thought to mix gochujang with butter. That’s something I’d be interested in trying.🤤
gonna try this for Christmas dinner
can you recommend a cheap cut of meat that would provide similar results?
Chuck roast is a good cheap alternative. Look up "prime fib". Its a technique developed for sous vide, but can probably use same concept in oven cooking if you don't have a sous vide. Although rib roasts often go on good sale between Thanksgiving and Christmas if you are in the states.
Perfect way of cooking beef, thank you for the recipe.. keep safe
Great idea 💡
Hi Marion! I am a big fan! Just wanted to ask you why did you remove the video “how to cook rice for fried rice”? I loved it. I even used the same method to cook rice for the Japanese fried rice, because rarely have the time to soak the rice for 1 hour. And usually also use basmati, not the short grain, lol!
If you can’t upload it, pls write here the proportions rice/water
Was it like 2 cups rice, 3.5 cups water?
Thanks 🙏🏻
Lots of hugs to Henry! ❤️
Marion, can you one day let us have a peek around your home, it looks so lovely from behind the scenes 😉
PERFECT! ❤️❤️❤️
Perfection!! Looks so delicious!!😍❤❤
That looks perfectly cooked. Nice job !
Thank you 😋
OMG, that looks amazing.
Gonna make this for my family on Christmas this year :)
Hope you all enjoy it!
Absolutely perfect 👌
Lovey recipi .❤️
Yum 😋
😋
Looks pherfect!
Looks amazing
The meat is so amazing~!
Wanna put it in my mouth right away😍
Thankyoy, my roasts never turn out so I'll try your recipe ❤️👍🏼😍😋
Ma’am, I was just thinking about roast beef. GET OUT OF MY HEAD lol
Very satisfying beef.
As soon as you said 'unconventional' I knew it's going to be amazing! Thanks Marion! We've been trying to make a good roast beef but they all turn out too dry. Definitely trying this later!
Hope you enjoy it!
Question, dear Marion 🙋🏻♀️ When you leave the salted beef in the fridge uncovered overnight, would you then dry the surface with a papertowel before you put it into the oven? Or would you just leave it like it is with all the salt and maybe salty liquid on the outside? 🤔
There won’t be any salty liquid that you have to dry. The surface of your beef will be slightly “cured” and dry thanks to the salt denaturalizing the protein on the surface. It’s like almost like dry aged steak.
@@tpn1110 Thanks for your answer, dear Tram 🙋🏻♀️ I got it 👍☺️ I might prepare this roast on christmas and check this out 🤗💛
Looks perfectly tender and so juicy! 😍😱😘
I’m now SO hungry!
Hi Marion, do u have a meatloaf recipe?
Added to my saved items
Love the view, but I wanna see the sauce... those onions and garlic , ought to be delicious.
I must say this looks amazing and I love what Marion does with most food. I am concerned she salted the meat first then left overnight in the frig. Then brushed it several times with the salt mixture. Appears to be a lot? Don’t care for the paste she brushed on top.
Salted or unsalted butter?
Marion, you cooked it for 1 hour but if I wanted it medium well done (A little less pink) would I add an extra 1/2 hour and I would probably add garlic butter
"Holy Cow. WOW" :)
I love your video,
OMG! Yes!! Quick question, because that is a lot of beef, surely you would have leftovers..how would you use it?
Roast beef sandwiches, hot or cold the next day. Yum!
Love that bamboo skewers technique acting as meat thermometer except mine would probably end up with a dozen holes poked on my toast beef........
😋😋😋
What is all the dislikes about? God is anyone ever happy 🤷♀️🤷♀️🤷♀️😑
Would you mind converting measurements into US?
Marion get thee a Thermapen! LOL
👍🏻
WoW : Roast Beef
🤤
I love that you use metric, even though you understand a big contingent of your audience is US. Please keep doing that.The US loves ignorance and hates science. I should know, I have never stepped outside the border.
"We're going to add a few little unconventional things a little later on," we know, Marion, we know. It's what you do best. ;)
I almost ate my phone.
Only Marion can get away with using gochujang without spilling it on her white shirt
Tried this. Ended up being too salty due to the brining :/
Marion I love you but I don't want gochujang on my rib roast.
Why not use an instant read thermometer at about 5 minutes into this video, instead of a wooden or metal skewer? Also, this seems like a lot of fooling around with the roast as it cooks. Try the method demonstrated elsewhere--bring the beef to room temp; rub seasoned butter over the entire beef and salt generously; put the roast into a 500 degree pre-heated oven; determine cooking time by multiplying the weight of the roast by 5 minutes per pound; when the time ends, turn off the heat in the oven and do NOT open the over door; let the roast sit in the oven for 2 hours. It can then be taken out and carved--it's already rested.
Why did I think it was a rack of lamb 😂
nice but cleaning onions is not that difficult...
I love your videos but seriously u think the bone doesn't add to the flavour?
John 3:16 For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Do not take the coming vaccine and call on Jesus Christ today. If you will confess your sins to Jesus Christ with a genuine heart and ask him to save you, he will save you and he will show you that he is real. God bless.
It’s also possible to be a Bible-believing Christian and take the vaccine :)
That is a pretty piece of meat
I can't help but giggle at "go with the bone out". I'm so immature.
Wouldnt you be better off basting with the butter that has already melted and mixed with those vegetable juices? Those vegetable juices are subject to gravity u know, and are not coming back up by themselves.
You could take the vegetables and puree them. Then dump the butter in, then baste.....gee, glad i know how to cook.
She's kinda cute...😊
But how to check that temperature if you have a mustache....
Bones don't add flavour? Stock would like a word with you... 🤡