{"id":113886,"date":"2025-12-16T06:00:13","date_gmt":"2025-12-16T11:00:13","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/american-kitchen-celebrity-chef-shares-secret-of-making-restaurant-quality-prime-rib-at-home-for-christmas-113886"},"modified":"2025-12-16T06:00:13","modified_gmt":"2025-12-16T11:00:13","slug":"american-kitchen-celebrity-chef-shares-secret-of-making-restaurant-quality-prime-rib-at-home-for-christmas","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/american-kitchen-celebrity-chef-shares-secret-of-making-restaurant-quality-prime-rib-at-home-for-christmas-113886","title":{"rendered":"‘American Kitchen’ celebrity chef shares secret of making restaurant-quality prime rib at home for Christmas"},"content":{"rendered":"
\n

The debut recipe on Fox Nation’s “American Kitchen” features an unmistakably “festive” and “delicious” centerpiece: a roasted, spice-crusted prime rib from celebrity chef<\/a> and restaurateur David Burke.\u00a0<\/p>\n

“Americans for Christmas<\/a> \u2014 we choose roast beef,” Burke says as he introduces the starring dish.<\/p>\n

“This is prime rib. Could be prime beef. Could be choice beef. They’re both great.”<\/p>\n

WHY SOME STEAKHOUSES ARE THRIVING WHILE OTHERS CAN’T KEEP DINERS COMING BACK: ‘NOT JUST ABOUT THE FOOD’<\/u><\/strong><\/a><\/p>\n

Whatever choice a person makes, he recommends doing so with the ribs detached.<\/p>\n

“We’re going to show you how to make it easily like a chef at a restaurant,”<\/a> he says. “But we’re going to do it with a smaller piece.”<\/p>\n

Burke’s seasoning blend \u2014 garlic powder, onion powder, lots of salt and pepper and a little bit of cayenne \u2014 goes on thick,\u00a0<\/i>blanketing the prime rib.<\/a>\u00a0<\/p>\n

“Just be careful, because cayenne gets very hot,” he cautions.\u00a0<\/p>\n

YOUR FAVORITE WINTER DRINK MAY WEAKEN BONES AND PACK MORE SUGAR THAN A CANDY BAR<\/u><\/strong><\/a><\/p>\n

“We’re going to put a lot of spice on here, understanding a lot of it will fall off. And it’s only on the outside. You have a thick cut of meat, so you’re not really seasoning the inside.”<\/p>\n

Instead of dropping vegetables under the roast from the start, he adds the mirepoix midway through cooking \u2014 a strategic move to keep the carrots and celery intact enough to serve as a proper side.<\/a><\/p>\n

“I don’t want it to cook to mush,” he says.<\/p>\n

By the time the roast emerges,<\/a> Burke shifts gears into carving and plating.<\/p>\n

MEAT ‘CHEAT MEALS’ AMONG VEGETARIANS, VEGANS ‘MORE COMMON THAN YOU MIGHT THINK’<\/u><\/strong><\/a><\/p>\n

“Now that’s a roast,” he says as he removes the holiday feast<\/a> from the oven almost two hours later.<\/p>\n

10 lb whole prime beef rib roast, fat trimmed; bones removed and reserved<\/p>\n

1 cup cumin<\/p>\n

THE FIERY SECRET TO A LONGER LIFE MIGHT BE HIDING IN YOUR SPICE RACK<\/strong><\/a><\/p>\n

12 tbsp black pepper<\/p>\n

6 tbsp cayenne pepper (optional or to taste)<\/p>\n

Coarse salt<\/p>\n

2 onions, quartered<\/p>\n

2 stalks celery<\/p>\n

Approximately 40 baby carrots<\/p>\n

4 tbsp unsalted butter<\/p>\n

4 lbs shiitake mushrooms, cleaned, stems removed, sliced<\/p>\n

\u00bd cup Madeira<\/p>\n

4 tbsp all-purpose flour<\/p>\n

MARTHA STEWART SPARKS HOT DOG DEBATE BY DEFENDING CONDIMENT THAT OTHERS ‘CANNOT ABIDE’<\/u><\/strong><\/a><\/p>\n

4 cups boiling chicken stock<\/p>\n

Salt and freshly ground pepper to taste<\/p>\n

2 cups cr\u00e8me fra\u00eeche<\/p>\n

2 tbsp prepared horseradish (drained)<\/p>\n

1 tbsp Dijon mustard<\/p>\n

1\u00bd tsp coarse salt<\/p>\n

\u00bc tsp freshly ground black pepper<\/p>\n

1. Combine cumin and black pepper in a bowl.\u00a0<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/strong><\/a><\/p>\n

2. Generously coat the entire outside of the roast and then salt.\u00a0<\/p>\n

3. Place the bones on the bottom of the pan, then add seasoned roast on the bones at the base of the roasting pan and roast for approximately 2.25 hours, until an internal temperature reads 120 degrees (check the roast from time to time, if the seasoning starts to burn, cover the roast with foil).\u00a0<\/p>\n

4. Remove the roast from the oven and allow it to rest for 15 minutes before carving. Raise the oven temperature to 500 degrees.<\/p>\n

1. While the meat is roasting, prepare the stew. Melt the butter in a large, shallow saucepan over medium heat.\u00a0<\/p>\n

2. Add the onion, carrot and celery and saut\u00e9 for 6 minutes, or until the onion is translucent.\u00a0<\/p>\n

3. Stir in the mushrooms and saut\u00e9 for an additional 5 minutes.\u00a0<\/p>\n

4. Add the Madeira and stir to deglaze the pan.\u00a0<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/strong><\/a><\/p>\n

5. Raise the heat and cook for approximately 5 minutes or until there is about 1 tbsp of liquid left in the pan.\u00a0<\/p>\n

6. Vigorously stir in the flour, making sure no lumps form. Cook the mixture, stirring constantly for 5 minutes.\u00a0<\/p>\n

7. Stir in the boiling chicken stock and bring to a simmer. Season to taste with salt and pepper.\u00a0<\/p>\n

8. Lower the heat and simmer for about 10 minutes or until the flavors are nicely blended and the sauce is thick.\u00a0<\/p>\n

9. Remove from the heat and tent lightly with foil to keep warm until ready to serve.<\/p>\n

1. Place the cr\u00e8me fra\u00eeche in a chilled, stainless steel mixing bowl and whisk vigorously until soft peaks form.\u00a0<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/strong><\/a><\/p>\n

2. Whisk in the horseradish, mustard, salt and pepper to taste and continue whisking the mousse is slightly firm.\u00a0<\/p>\n

3. Taste and if necessary, adjust the seasoning with additional salt and pepper.\u00a0<\/p>\n

4. Cover the mousse with plastic wrap and refrigerate until you are ready to serve.<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/american-kitchen-roasted-spice-crusted-prime-rib <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The debut recipe on Fox Nation’s “American Kitchen” features an unmistakably “festive” and “delicious” centerpiece: a roasted, spice-crusted prime rib from celebrity chef and restaurateur […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_2902945987_2902945987":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[16563],"tags":[],"stock_ticker":[],"class_list":["post-113886","post","type-post","status-publish","format-standard","hentry","category-market-news","entry"],"acf":[],"yoast_head":"\n'American Kitchen' celebrity chef shares secret of making restaurant-quality prime rib at home for Christmas - Wall Street PR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cablemanpro.com\/wallstreetpr\/american-kitchen-celebrity-chef-shares-secret-of-making-restaurant-quality-prime-rib-at-home-for-christmas-113886\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"'American Kitchen' celebrity chef shares secret of making restaurant-quality prime rib at home for Christmas - 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