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Episode 81

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Published on:

30th Nov 2017

I Made That! The Perfect Prime Rib Roast

A recipe from the now sadly gone FINE COOKING magazine for perfect prime rib roast, a holiday treat.

We're Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who developed this recipe for a holiday issue of the magazine. And we're in the kitchen to show you how to make the best prime rib roast (or "standing rib roast") you've ever had.

Our technique is to start it at a very low temperature for a very long time. This way, we can get a spice rub on it, full of seeds and other herbs that would burn at higher temperatures. The beef rib roast cooks for a long time, then you take it out to rest for an hour or so. When you're ready to serve it, you put it back in a very hot oven for just a few minutes to get a crust on it before slicing it. It'll be rare all the way to the edges, no brown line around the outside of the eye of meat.

Join us in the kitchen as we make this holiday favorite.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

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Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!