Video: Firehouse Roast Beef -

Video: Firehouse Roast Beef

Watch a firehouse cook make juicy roast beef with Montreal seasoning.

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Now this is cooking for a crowd! In this video, you’ll meet firehouse cook Butch Babcock of the S.W. Johnson Fire Company of Garnerville, NY, and see how to make his recipe for prime rib roast beef with Montreal seasoning. Watch as Butch prepares this special dinner for the Chiefs Association. You’ll see how to build a roasting rack out of celery stalks, whole carrots, and sliced onions. You’ll also get great tricks for peeling an onion with ease and for keeping prime rib moist as it roasts. Serve it firehouse-style, with grilled corn, mashed potatoes, and au jus for dipping. See our complete collection of prime rib recipes.

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Feb. 1, 2013 4:02 pm
Darkfire ... Thank you so much for the fantastic comments. I really enjoy when someone is successful with a recipe I put forward ... Thanks again!!!
Jan. 7, 2013 8:02 am
I was able to score a prime cut of beef for an amazing price because I bought such a big hunk of it. I had no clue what to do with it. I froze it. It's time to cook it and I was at a loss so I Googled and decided to make the first recipe that came up. For my allergies I did not use a bottled seasoning. I used only celery on the bottom. I added PEELED potatoes. No peels for me too much Iodine. I used fresh ground seasonings. Other than that I followed ButchSWJ's recipe. OMG OMG.....Nothing, the roast needs NOTHING. I salt everything, including pancakes when I used to eat them (I am Celiac, no gluten, also allergic to carrots) but this? This, is perfection. It is so moist, juicy and perfectly seasoned and cooked to my exact preferences. OMG I ? this recipe. Thank you so much!
Dec. 26, 2012 7:11 am
Hi Donna... Thanks for the comments and I'm glad it turned out well for you. The method I use to re heat the rib is to once again cover it in lettuce and put it into a low oven 225 to 250... Once again use a meat thermometer and when it reaches 140 you are ready for medium rare prime rib... Enjoy... Butch
Dec. 10, 2012 5:24 am
Really enjoyed viewing your video for helpful hints. This looks fantastic and am thinking of making it for Christmas Eve. I was wondering if you could make this ahead of time and reheat. I do not have a meat slicer so do you have any recommendations for slicing meat thin with an electric knife? Thanks....Firehouse cooks are the best!
Oct. 8, 2012 4:53 am
Thank you Butch for the great method in cooking roast beef. Made it yesterday using a rib eye (was on sale) and it came out excellent. It made a great gravy where I thickened it a bit with by making a roux. Next time though I will add a bit more Montreal seasoning. Thank you, thank you.
Sep. 5, 2012 3:38 am
Lov the fire house cooks, need more! Great idea with the lettuce
Aug. 11, 2012 10:56 pm
Jason, do you really need a detailed plan other than the video you just watched? It was nicely done. I would add 1/2 cup bourbon to the stock, cajun seasoning on top. Be creative,Cook outside the box!!!
Jun. 25, 2012 4:43 pm
Also, for got to mention.. Oven on 225 and electronic thermometer in the beef until 140 degrees (Med Rare)
Jun. 25, 2012 4:30 pm
Thanks for watching and commenting. To answer the questions, Darren, there were two pieces of Black Angus Prime Rib each around 12 lbs. Jason, I was given the recipe by a guy that owned one of the local steak houses (old school) so it really wasnt a firm recipe. It is pretty much what you see is what you do. Just make sure you have at least two layers of lettuce or you wont get the steaming effect that the lettuce provides. PT, Thanks for the kind words. Enjoy. Butch
Jun. 21, 2012 11:28 am
how many pounds of roast is used? Want to try this but need to know.
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