Fox Nation’s “American Kitchen” Showcases Prime Rib Recipe

The first recipe featured in Fox Nation’s “American Kitchen” is a festive centerpiece: spice-crusted and roasted prime rib from famed chef David Burke. This dish, he insists, is a classic choice for Christmas.

Burke explains, “This is prime rib. It might be prime beef or some specialty cut, both options are fantastic.” He suggests preparing it with the ribs separated for easier handling.

“Let me show you how to make it like a pro chef, but we’ll simplify it with smaller cuts,” he adds. His recipe calls for a bold seasoning blend—garlic powder, onion powder, plenty of salt and pepper, and a hint of cayenne. “Cayenne can be really spicy, so use it cautiously,” he advises.

While he packs on the spice on the exterior, he admits that much of it will fall off, especially on thicker cuts of meat where we don’t season the inside as heavily. Burke also recommends adding mirepoix halfway through cooking, aiming to serve the carrots and celery whole.

“I don’t want this to turn mushy,” he notes, focused on maintaining the right texture. After nearly two hours of roasting, he gestures to the oven, confidently announcing, “Here we go, roast!”

Ingredients for Spiced Roasted Prime Rib

For the Prime Rib

• 10 lb whole prime beef rib roast, trimmed and bones preserved
• 1 cup cumin
• 12 tablespoons black pepper
• 6 tablespoons cayenne pepper (optional to taste)
• Coarse salt

Vegetables

• 2 onions, cut into quarters
• 2 stalks of celery
• Approximately 40 baby carrots

Madeira Mushroom Stew

• 4 tablespoons unsalted butter
• 4 pounds shiitake mushrooms, cleaned and sliced
• 1/2 cup Madeira wine
• 4 tablespoons all-purpose flour
• 4 cups boiling chicken stock
• Salt and pepper to taste

Horseradish and Mustard Mousse

• 2 cups fresh cream
• 2 tablespoons prepared horseradish, drained
• 1 tablespoon Dijon mustard

Directions

For the Prime Rib

1. In a bowl, combine cumin and black pepper.
2. Generously salt the outside of the roast.
3. Place the bones in the bottom of a roasting pan and position the roast on top. Roast for about 2.25 hours until the internal temperature reaches 120 degrees. Check occasionally, covering with foil if the seasoning begins to burn.
4. Once done, let it rest for 15 minutes before carving. Increase the oven’s temperature to 500 degrees.

For the Madeira Mushroom Stew

1. While the roast cooks, melt the butter in a large pan over medium heat.
2. Add the onions, carrots, and celery, sauté for around 6 minutes until the onions are translucent.
3. Incorporate the mushrooms and continue sautéing for another 5 minutes.
4. Pour in the Madeira to deglaze the pan.
5. Raise the temperature and simmer until about a tablespoon of liquid remains, then mix in the flour to avoid lumps.
6. Add boiling chicken stock, stirring and bringing to a boil. Season with salt and pepper.
7. Lower the heat and let it simmer for about 10 minutes until the flavors meld and the sauce thickens.
8. Cover in foil to keep warm until serving.

For the Horseradish and Mustard Mousse

1. Whip the crème fraîche in a chilled bowl until soft peaks form.
2. Add horseradish, mustard, and salt and pepper, continuing to whisk until it holds a shape.
3. Taste and adjust seasoning as needed. Cover with plastic wrap and refrigerate until needed.

Burke believes that creating restaurant-style dishes at home is not just possible but enjoyable. With his guidance, a holiday feast feels more accessible than ever.