**A Tour of Our Herb Garden**

We're excited to take you on a tour of our garden, where we grow some of our favorite fresh herbs used in cooking. Our balcony herb garden is a beautiful addition to our outdoor space, and it's always bustling with activity as we tend to our plants. As we walk through the garden, you'll notice a variety of herbs such as chives, thyme, and rosemary. These herbs are not only delicious but also versatile and can be used in a wide range of dishes.

**Preparing Our Herb Rub**

To make our herb rub, we start by roughly chopping all of the herbs together. We use a combination of olive oil, salt, and black peppercorns to create a fragrant and flavorful blend. For this recipe, we're using homemade celery salt that we've made in the past. If you prefer, you can use regular kosher salt or sea salt instead. Once our herbs are chopped, we mash them together with the salt and peppercorns to create a paste. This rub will be used to season our steak before cooking.

**Dehydrating the Rub**

To help the crust form on our steak, we decide to dehydrate our herb rub slightly by rubbing off as much excess moisture as possible. We use our hands to gently remove any excess salt and water from the rub, making sure it's dry to the touch. This step is crucial in creating a flavorful crust on our steak.

**Cooking the Steak**

Our recipe calls for a low and slow cooking method, where we cook our steak in a very low oven for four hours. We use a thermometer to ensure that our steak reaches the perfect temperature, and we're using a new digital read thermometer from Chef's Temp. If you have an affiliate link to this product, be sure to check out the description below for more information.

**Finishing Touches**

Once our steak is cooked, we let it rest for 45 minutes to allow the juices to redistribute throughout the meat. This step is crucial in ensuring that our steak remains juicy and flavorful. After resting, we place our steak in a hot oven for just a short while to sear the outside and create a beautiful crust. And what do we end up with? A perfectly cooked standing rib roast, medium-rare on the inside and tender on the outside.

**The Result**

Our result is truly impressive – a beautifully cooked steak that's full of flavor and moisture. We hope you enjoy this recipe as much as we do, and don't forget to like and subscribe for more cooking videos from Chef Caleb. If you have any requests for future recipes or cooking techniques, be sure to leave them in the comments below.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we are doing a beautiful standing rib roast now we're not standing it up honestly we're going to let it sort of lay bone side down in our cast iron we're also going to be using uh the tools from one of our new sponsors from chef's temp we've got this beautiful instant read thermometer that we're going to show you a little bit later on in the video and we'll have an affiliate link in the description below and you can use the code love your food for 15 off your order and here's our ingredients so we've got our beautiful rib roast here absolutely fantastic uh we have some fresh herbs from our garden some rosemary thyme and chives we have some salt some garlic and some whole black pepper and that's all going to sort of go on the outside of our roast as it's going now the first thing we want to do is sort of a light cure we're not really curing it we're not using um sugar in here we're just using salt and what we're trying to do is just dry out the outside of the of the roast a little bit here so we're just trying to get that salt on there to dry out just the outside so that it gets a really nice crust when it's roasted so we're just going to put that now if you really want to go whole hog you want to coat this in salt and let it sit overnight and and then get it all washed off and make sure that you pat it dry we're just doing it for about an hour so we're going to get that nice kosher salt on the outside make sure it's covering all the surfaces this will also you know assist in seasoning the just the outside of the of the roast again because we're not using sugar we're not making an osmotic loop it's not really a cure we're just it's just seasoning the outside at this point while that's sitting we're going to get our rub together so we're going to break some of those peppercorns if you want the peppercorns fine or you can run them through a spice grinder or you can put them through a pepper mill that's fine we're just going to crack them underneath the flat of a blade and i mean if they need a little extra chopping a little extra chopping that's fine in addition we're going to sort of rough chop our garlic now we're going to be smashing this into a paste so it doesn't need to look pretty it doesn't need to be even or anything like that we're just going to be completely mushing that into a paste and on top of that we're going to add all of our beautiful fresh herbs from our garden on our patreon i will show you a little tour of our garden actually because we've got a beautiful little herb garden on the balcony of our of our place and i'll show you just how we get some of our great fresh ingredients including these chives the thyme and and that beautiful rosemary now you can use dried herbs for this of course that's fine you can switch up the herbs if you have fresh get fresh if you don't have fresh you don't need to spend the money on on buying fresh you can always use dry that's just fine and again just sort of a rough chop because once this is all chopped up and fairly small we're going to add a little bit of olive oil to this and there's our olive oil and then a little bit of salt now we have this a homemade celery salt that we've made forever ago of course it's going to be fine it's salt it's going to stay good for a long long time and we're just going to mash that all together again you don't need to use celery salt if you'd prefer just to use regular kosher salt or sea salt that's fine and we're just going to smush that into this beautiful paste mix it in with those cracked black peppercorns and once those are all combined that's ready to go that's uh that's all we really need to make it doesn't have to be a lot it's just gonna go on the uh faces that aren't the bone for seasoning so what we're gonna do then is get all of that salt off now you could do this with water but we we did this to dry out the outside we wanted to dehydrate it a little bit to help that crust form a little bit so we don't want to get this wet now so we want to get off as much salt as we can you want to rub it off with your hands and don't get this wet if you do wash it off with water make sure you pat it very very dry after that as you can see here we're just putting in the the the rub we made we're just trying to get really good contact on all of the faces that we're going to be cutting so the bone face not important but those beautiful the fat cap and the two sides definitely want to get that those sides well seasoned and then this is going to go in a very low oven this is going to go in a very low oven for a very long time this is going to go for four hours in a very low oven uh just about 2 25 or so until it looks like this and this is fantastic now we're going to take the temperature we got these beautiful new thermometer from chef's temp and we have an affiliate with them we're going to put a link in the description below and if you use code love your food on checkout you'll get 15 off your purchase and it's a great little digital read thermometer and it's got a nice little display that will uh instantly tell us how what the temperature is in the middle now for a meat probe you want to get that as close you can to the middle you don't want it touching the bone or anything you can see we give a little turn it instantly turns upside down and gives you a read right away fantastic really really great now we're gonna let that rest for about 45 minutes honestly until uh you know all those juices inside have come back to the middle and then we're going to put it in a really hot oven for just a little while until we get that beautiful beautiful crust on the outside so this isn't cooking it any further this is just really sort of to sear the outside in that nice nice hot oven and our result is this beautiful beautiful really really moist and perfectly cooked steak or steak i say steak roast the standing rib roast and look at that so just perfectly medium a couple areas that are a little closer to medium rare but you know just great cooked all the way through hot all the way through of course and just amazing super juicy you can see it's just running out there but not running out too much because we let it rest you want to make sure you let your meat rest before you cut it so we let ours rest for about 45 minutes you know one of the rules of thumb is to let it rest for as long as it cooked but for a low and slow cooking technique like this you don't need to really do that quite as long so for the four hour cook we let it rest for about 40 minutes if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below thanks again to our patrons on patreon we'll put a link in the description below for that as well and remember to love your foodand welcome back to love your food this week we are doing a beautiful standing rib roast now we're not standing it up honestly we're going to let it sort of lay bone side down in our cast iron we're also going to be using uh the tools from one of our new sponsors from chef's temp we've got this beautiful instant read thermometer that we're going to show you a little bit later on in the video and we'll have an affiliate link in the description below and you can use the code love your food for 15 off your order and here's our ingredients so we've got our beautiful rib roast here absolutely fantastic uh we have some fresh herbs from our garden some rosemary thyme and chives we have some salt some garlic and some whole black pepper and that's all going to sort of go on the outside of our roast as it's going now the first thing we want to do is sort of a light cure we're not really curing it we're not using um sugar in here we're just using salt and what we're trying to do is just dry out the outside of the of the roast a little bit here so we're just trying to get that salt on there to dry out just the outside so that it gets a really nice crust when it's roasted so we're just going to put that now if you really want to go whole hog you want to coat this in salt and let it sit overnight and and then get it all washed off and make sure that you pat it dry we're just doing it for about an hour so we're going to get that nice kosher salt on the outside make sure it's covering all the surfaces this will also you know assist in seasoning the just the outside of the of the roast again because we're not using sugar we're not making an osmotic loop it's not really a cure we're just it's just seasoning the outside at this point while that's sitting we're going to get our rub together so we're going to break some of those peppercorns if you want the peppercorns fine or you can run them through a spice grinder or you can put them through a pepper mill that's fine we're just going to crack them underneath the flat of a blade and i mean if they need a little extra chopping a little extra chopping that's fine in addition we're going to sort of rough chop our garlic now we're going to be smashing this into a paste so it doesn't need to look pretty it doesn't need to be even or anything like that we're just going to be completely mushing that into a paste and on top of that we're going to add all of our beautiful fresh herbs from our garden on our patreon i will show you a little tour of our garden actually because we've got a beautiful little herb garden on the balcony of our of our place and i'll show you just how we get some of our great fresh ingredients including these chives the thyme and and that beautiful rosemary now you can use dried herbs for this of course that's fine you can switch up the herbs if you have fresh get fresh if you don't have fresh you don't need to spend the money on on buying fresh you can always use dry that's just fine and again just sort of a rough chop because once this is all chopped up and fairly small we're going to add a little bit of olive oil to this and there's our olive oil and then a little bit of salt now we have this a homemade celery salt that we've made forever ago of course it's going to be fine it's salt it's going to stay good for a long long time and we're just going to mash that all together again you don't need to use celery salt if you'd prefer just to use regular kosher salt or sea salt that's fine and we're just going to smush that into this beautiful paste mix it in with those cracked black peppercorns and once those are all combined that's ready to go that's uh that's all we really need to make it doesn't have to be a lot it's just gonna go on the uh faces that aren't the bone for seasoning so what we're gonna do then is get all of that salt off now you could do this with water but we we did this to dry out the outside we wanted to dehydrate it a little bit to help that crust form a little bit so we don't want to get this wet now so we want to get off as much salt as we can you want to rub it off with your hands and don't get this wet if you do wash it off with water make sure you pat it very very dry after that as you can see here we're just putting in the the the rub we made we're just trying to get really good contact on all of the faces that we're going to be cutting so the bone face not important but those beautiful the fat cap and the two sides definitely want to get that those sides well seasoned and then this is going to go in a very low oven this is going to go in a very low oven for a very long time this is going to go for four hours in a very low oven uh just about 2 25 or so until it looks like this and this is fantastic now we're going to take the temperature we got these beautiful new thermometer from chef's temp and we have an affiliate with them we're going to put a link in the description below and if you use code love your food on checkout you'll get 15 off your purchase and it's a great little digital read thermometer and it's got a nice little display that will uh instantly tell us how what the temperature is in the middle now for a meat probe you want to get that as close you can to the middle you don't want it touching the bone or anything you can see we give a little turn it instantly turns upside down and gives you a read right away fantastic really really great now we're gonna let that rest for about 45 minutes honestly until uh you know all those juices inside have come back to the middle and then we're going to put it in a really hot oven for just a little while until we get that beautiful beautiful crust on the outside so this isn't cooking it any further this is just really sort of to sear the outside in that nice nice hot oven and our result is this beautiful beautiful really really moist and perfectly cooked steak or steak i say steak roast the standing rib roast and look at that so just perfectly medium a couple areas that are a little closer to medium rare but you know just great cooked all the way through hot all the way through of course and just amazing super juicy you can see it's just running out there but not running out too much because we let it rest you want to make sure you let your meat rest before you cut it so we let ours rest for about 45 minutes you know one of the rules of thumb is to let it rest for as long as it cooked but for a low and slow cooking technique like this you don't need to really do that quite as long so for the four hour cook we let it rest for about 40 minutes if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef caleb try on the channel please let us know in the comments below thanks again to our patrons on patreon we'll put a link in the description below for that as well and remember to love your food\n"