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.
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!!
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 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’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 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.
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.
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!
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.
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
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.
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.
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.
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 😊😊
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!)
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.
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 🍾
Fastest way to wash a lot of greens is to just use a sink, thrash them really good in cold water, drain, repeat until the water is clear and don't forget to rinse the grit off the bottom of the sink and down the drain every time. I make a lot of collard greens and using a bowl would take forever. I'm also a fan of blanching then wringing the water out of spinach with your hands if you are using fresh.... otherwise the water takes a while to cook off and colors the cream green so you don't get that contrast, wring it out then chop, throw it in a pan with onion slivers sautéed in bacon fat, a little white pepper and nutmeg, then just enough cream where it will stand up on a plate like mashed potatoes, salt to taste. Another alternate to thickening the cream is a little cream cheese and grated parm and if you don't like white pepper use black. A lot of people don't like white pepper for some reason, IDK. Before you trash me for being too critical... creamed spinach, braised collards, turnip greens, sautéed mustard greens, and wilted salads are probably my favorite foods on earth. I've spent a lot of time on these.
Hi Alison. Is it bogus to ask what size your white spinach cooking pot is? I’m gauging on eyesight and hand holds and that’s the size I want. Doesn’t help when searching online though. Can you help? Oh, Merry Christmas and thank you for the recipes! You made cooking fun again!🥰
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 UA-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.
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!
Even though I’m a vegan I still love watching you and that is my truest compliment. Happy solstice and merry holidays.
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)
Just when I’m ready to have my customary Tuesday meltdown you upload. I simply adore you Miz Roman!
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
This friggin channel needs to be celebrated 🙌 bing bong!
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.
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 is a special occasion meat.” - I need to remember that line. 😆
One of my all time favourite people to watch.
I bought a rib roast at Aldis for 34 dollars! 34 dollars! The anchovies really created such a deep flavor. Very smart idea
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 🌲
Alison learning the origin of bing bong is everything.
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!!
Gonna try it with anchovies next time even though I'm skeptical. That's how much I trust you. Big love.
so addicted to this cooking channel, thank you for making it seem easy and fun!!
You’re channel is my Christmas gift to me this year, so enjoyable thank you!!!
BING BONG
"Okay well that was a total waste of our time"
😂😂🤣🤣 I could not love you more
California all the way 🤘
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!!!
Love your philosophy about eating meat!
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’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
Fav channel on UA-cam hands down.
Alison's face when watching the video!😂
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.
I made this last Christmas....and it was so awesome I had already planned on making it again!! Thank you for the video!!
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.
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!
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 don't know that I've ever wanted to eat anything more!! Also would love to see David taste things sometime.
Your channel is so fun and adorable! Often imitated, never duplicated!! Happy holidays! Bing bong!!
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.
Perfect timing! I see this was just posted and I just bought a rib roast for the holidays!
there should definitely be a segment where alison reacts to sports videos
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
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.
We have had State Farm Insurance for over 30 years! MERRY VERY CHRISTMAS! Thanks for your great recipes and tips AND FOR BEING REAL...
My favorite day of the week!!
"Who's your friend that likes to play???? Bing-Bong, Bing-Bong!!!!". lol
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!
Loved the shirt 👕 definitely getting me one for Christmas dinner 🍽
Love the attire! I've roasted and hosted a prime rib dinner wearing a muu muu
Omg. I feel like sharing. I ordered what I thought was anchovies, but was actually sardines! 😮 We shall see! Holy hell?
Anchovies make sense. They are in Worcestershire sauce...which goes well with beef.
The best part is that you make everything seem possible. Happy Holidays. All of them.
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. 👩🏻🍳💋
I like your cooking and tips. I think you're funny as well and enjoy your personality.
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
God bless you and your family members all
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
Made this meal Christmas Day! It was a hit.
Alison changed me from being vaguely opposed to anchovies to being a total disciple.
Huge
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 😇
And now I know what I’m cooking on NYE!
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 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
Made it for Christmas only to try out my new knifes…Perfection!!!
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 😊😊
alison's new technique ::
^ reverse sear not sear ^ 😅
love ittttt
Bing Bong ! Thanks I enjoyed watching! I agree celebrate we made through another year. The food looks amazing!
Alison, you are such a GREAT teacher! Thanks so much for sharing your expertise. PS LOVED (and made my own) Ham Party!
What kind of wine are we working with here? Looks refreshing.
I LOVE that whenever she says "a little bit of olive oil" it's always a LOT of olive oil :)
I love you and everything you say is my food/wine/life philosophy. Thank you for putting my mind into words 🤣
My Christmas Eve dinner…thank you
She puts anchovies in everything
omg omg! I was smiling the whole way through this!!!
Love and yum
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!)
NY and Chicago ppl are similar
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.
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
The first few slices are the perfect pink!
Alison is the best and let's go Knicks.
And somehow that tux shirt is all clean at the end ,, Kudos Alison !
I, too, am mystified
I freakin love your show! Bing Bong!
I'm sous vide'ing a rib roast for Christmas... should I do some of the same things here?? HELLLLPPP plz
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 🍾
her best video to date..
Good video and adorable Tee. Love prime rib. You should do all State Farm commercials. Happy Holidays. 🎄🎁
Lawd this looks great!
Looked amazing 👌👌👌👌
She’s right 1 thing Christmas and the stuff baked all week that’s all they should get
Alison: I hate soft foods
Also Alison: Creamy spinach and boiled potatoes
Fastest way to wash a lot of greens is to just use a sink, thrash them really good in cold water, drain, repeat until the water is clear and don't forget to rinse the grit off the bottom of the sink and down the drain every time.
I make a lot of collard greens and using a bowl would take forever.
I'm also a fan of blanching then wringing the water out of spinach with your hands if you are using fresh.... otherwise the water takes a while to cook off and colors the cream green so you don't get that contrast, wring it out then chop, throw it in a pan with onion slivers sautéed in bacon fat, a little white pepper and nutmeg, then just enough cream where it will stand up on a plate like mashed potatoes, salt to taste. Another alternate to thickening the cream is a little cream cheese and grated parm and if you don't like white pepper use black.
A lot of people don't like white pepper for some reason, IDK.
Before you trash me for being too critical... creamed spinach, braised collards, turnip greens, sautéed mustard greens, and wilted salads are probably my favorite foods on earth.
I've spent a lot of time on these.
BING BONG amazing video cannot wait to recreate this🤒😮💙
I’m from California where our teams win.
Amen. 💁🏻♂️
Looks incredible!! I'm definitely going to try the anchovy rub.
Where are your wine glasses from? So cool!!
“I’m from CA where our teams win.” ☠️ 🏆
that Cali quote was prime! 😂
Hi Alison. Is it bogus to ask what size your white spinach cooking pot is? I’m gauging on eyesight and hand holds and that’s the size I want. Doesn’t help when searching online though. Can you help? Oh, Merry Christmas and thank you for the recipes! You made cooking fun again!🥰
💀😂 I luvvvv you 🖤 “I’m from California where all the teams win”, same girl same hehehe