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'American Kitchen' celebrity chef shares secret of making restaurant-quality prime rib at home for Christmas
By Peter Burke
Published December 16, 2025
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 David Burke.
"Americans for Christmas — we choose roast beef," Burke says as he introduces the starring dish.
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"This is prime rib. Could be prime beef. Could be choice beef. They're both great."
Instead of dropping vegetables under the roast from the start, he adds the mirepoix midway through cooking — a strategic move to keep the carrots and celery intact enough to serve as a proper side.
Check out his recipe below.
David Burke's roasted spice-crusted prime rib is featured on Fox Nation's "American Kitchen," debuting December 2025. (Fox Nation)
Roasted Spice-Crusted Prime Rib by David Burke
Oven: 325-350
Ingredients
Prime Rib
10 lb whole prime beef rib roast, fat trimmed; bones removed and reserved
1 cup cumin
12 tbsp black pepper
6 tbsp cayenne pepper (optional or to taste)
Coarse salt
Vegetables
2 onions, quartered
2 stalks celery
Approximately 40 baby carrots
Quartered onions, baby carrots and celery are the vegetables used in the dish. (Fox Nation)
Mushroom–Madeira Stew
4 tbsp unsalted butter
4 lbs shiitake mushrooms, cleaned, stems removed, sliced
½ cup Madeira
4 tbsp all-purpose flour
4 cups boiling chicken stock
Salt and freshly ground pepper to taste
Horseradish–Mustard Mousse
2 cups crème fraîche
2 tbsp prepared horseradish (drained)
1 tbsp Dijon mustard
Shitake mushrooms are an ingredient to make one of the two sauces that complement the dish. (Fox Nation)
1½ tsp coarse salt
¼ tsp freshly ground black pepper
Directions
Prime Rib
1. Combine cumin and black pepper in a bowl.
2. Generously coat the entire outside of the roast and then salt.
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).
4. Remove the roast from the oven and allow it to rest for 15 minutes before carving. Raise the oven temperature to 500 degrees.
Mushroom–Madeira Stew
1. While the meat is roasting, prepare the stew. Melt the butter in a large, shallow saucepan over medium heat.
2. Add the onion, carrot and celery and sauté for 6 minutes, or until the onion is translucent.
3. Stir in the mushrooms and sauté for an additional 5 minutes.
4. Add the Madeira and stir to deglaze the pan.
5. Raise the heat and cook for approximately 5 minutes or until there is about 1 tbsp of liquid left in the pan.
6. Vigorously stir in the flour, making sure no lumps form. Cook the mixture, stirring constantly for 5 minutes.
7. Stir in the boiling chicken stock and bring to a simmer. Season to taste with salt and pepper.
8. Lower the heat and simmer for about 10 minutes or until the flavors are nicely blended and the sauce is thick.
9. Remove from the heat and tent lightly with foil to keep warm until ready to serve.
Burke's restaurant-style dish is easy to make at home, he says. (Fox Nation)
Horseradish–Mustard Mousse
1. Place the crème fraîche in a chilled, stainless steel mixing bowl and whisk vigorously until soft peaks form.
2. Whisk in the horseradish, mustard, salt and pepper to taste and continue whisking until the mousse is slightly firm.
3. Taste and if necessary, adjust the seasoning with additional salt and pepper.
4. Cover the mousse with plastic wrap and refrigerate until you are ready to serve.
To learn more about Fox Nation offerings, click here.
https://www.foxnews.com/food-drink/american-kitchen-roasted-spice-crusted-prime-rib