StandingRibRoast HappyHolidays EP08087

I think if you want well done meat

you should have a hamburger. How do you serve it? Eat it just like this

It's like the nice best. The best part. It's so salty and so good

Good morning. Good morning. Merry Christmas. Merry Christmas. Have y'all met my newest daughter-in-law, Claudia

This is Claudia Dean. She is from Venezuela, born and raised in Venezuela

She's just the sweetest thing you've ever seen. She is a life coach, a fitness coach

She is a triathlete, y'all, and I'm her mother-in-law. And I love her

And I love everything you cook, and I eat it. Listen, this child, I don't care what I cook

If it's oxtails, she sits down and she eats it just like I've been cooking for her all our life

So since Claudia is new to the family, I thought I would get in here today

because every Christmas I serve beef. That's the center of our table

So I'm going to show Claudia a foolproof way to cook a standing rib

because y'all know that a standing rib is so expensive, and you want it to turn out perfect

This recipe will work, y'all, whether you're using a 5-pound roast or a 20-pound roast

It will still come out perfect. So we're going to start, Cloud, with our standing rib

I don't even know what a standing rib is. Have you ever eaten a ribeye steak? Yes

Okay, this is just like a big ribeye steak. And I love to get it on the bone because I'm a bone-nawer

And I can ask the... I am a bone sucker, bone gnar

That's me. But you can get your butcher to cut it away from your roast

and they'll tie it up for you so when you go to carve it

you can just easily remove the bones because it will carve much much easier I like to rub my roast with just a little oil so that my stuff will stick to it You know what I mean

Y'all know I'm a big meat toucher. I like rubbing my meat

Beating the meat. Beating the meat. Sucking the bones. Sucking the bones, yes

Everything. See, Claudia knows her mommy-in-law. All right. So we've got that all down now

so all of our seasonings will stick to it. Okay. And usually I just use our house seasoning, y'all

which is salt, pepper, garlic powder, and I've just recently started incorporating onion powder into it

because I just love that taste. So to make your house seasoning

we're going to use one cup of salt. We'll do four of these

A fourth of a cup of pepper. Isn't it a quarter of garlic powder

Yeah. There you go. So much. All right, we mix this up by big buckets, y'all

And this goes in everything we make at the restaurant, except our desserts

And the sweet tea. And the sweet tea, yes. So what you want to do is just coat this roast good with that

And I like to really coat it. And then I like to rub it

Why am I doing this? Do it, Cloud. Thank you. I don't care where I go in this process, United States, y'all

Somebody at some point will tell me how much they have enjoyed the standard rib roast recipe

I love touching it. It's so soft. I like touching it, too. I know

It's like Play-Doh. It feels good, doesn't it? It feels good. So we're going to just lift this up and sit it on our pan

and we're going to put it on a little riser so it won't, you know, sit down in the grease

And we're going to put this in a preheated 375-degree oven, y'all

We're going to cook it for one hour, and then we're going to cut the oven off

Do not open the door I don care if the house catches on fire Do not open that oven door Now you can do this if you having Christmas dinner

You can do this at 12 or 1 o'clock. Okay. Cut off the oven about 45 minutes to an hour before you're ready to serve it

Cut your oven back on to 375 and let it cook for 45 minutes to an hour

and you take it out, let it sit, let it rest so the juices can, you know, get trapped in there good

and you're gonna have a wonderful piece of meat. I can't wait to try it

You are gonna impress your mom and dad. I'm gonna impress my husband, which is hard

Well, Bobby, it's, yeah. Well, having you as a mom, it's really hard to impress him with whatever I can call

I have to make Venezuelan food. Something you don't make. What's going on up in here

Uh-oh, he heard his name. Bobby, help your wife put that in the oven

Hey, what's up, baby? How you doing? You making a standing rib roast? Yes, I am. It's good to see you

Let me do that. I like your nails. Hey, Mar. Hey, son

Hey, audience. How y'all doing? Good morning. Hey, camera crew. Good morning, son

Good morning. Will it fit or do we have to lower the... Nope, it's gonna fit

Okay, yay. That's perfect. Mama, this is your recipe, right? Yes. Our recipe

Our recipe. It's so easy to me. It's so easy, honey. Oh, my God. Yes

That looks so good. Oh. And you want to cook it to about a medium

Oh, wow. Always medium, son. Look at that. Now hand me that plate, baby

The plate's not big enough. That's perfect. Look at that beautiful. The plate's not big enough

Perfect. Look at that beautiful standing rib roast. How do you serve it

Like this with a knife and a fork. Like that. Or the bone makes a nice handle

You could eat it. Yes. Or, yes, you could eat it just like this. This ain't the Flintstones

Golly, it smells fantastic. Now, I want to tell y'all a trick

because normally you will have leftover prime rib And when you serve it again you want it to look like that first time around don you For those that like medium rare some people make an au jus and they dip it down in the au

jus to heat it. But I don't like that because then that turns it brown. To re-serve this

you would put that on a plate and you would cover it with lettuce leaves. And you put it in the

microwave and heat it for, you know, I start with like 30 second intervals and then I'll turn it

And those lettuce leaves will keep that meat red. But it will come out hot and looking just like that

Oh, excuse me. Now I'm burping my piece of meat. But I want everybody to taste this

And if you don't like your meat, if you don't like your meat medium rare

you can just reheat it, you know, and not put the lettuce leaf on it

But I think if you want well-done meat, you should have a hamburger

Not even. Yeah, you know, and I'm leaving some fat on these pieces

because to me that is like the best part. I like that salty outside

Yes, it's so delicious. It's like bacon. And it's salty. It's so salty

So good. So Merry Christmas. And look at here what I'm going to do for somebody

Who'll be the lucky one? This is for the . In the crowd

Y'all enjoy. And y'all, tell me what you think. These are the best part

Sure. All right. Did everybody like it? Y'all, this is perfect for your Christmas dinner

So you're here on the network. You can search around because I tell you what

we've got a lot more fabulous recipes coming up for your Christmas holidays that were planned just for you

Merry Christmas. How many people does this thing feed? Me