Horseradish Crusted Prime Rib | Chef Jean-Pierre
For more great Instant Pot recipes, please visit InstantPotEasy.com
Hello There Friends, Last year I made the Perfect Prime Rib. That recipe is absolutely delicious, if you haven’t made it yet I highly …
Again with the creepy fingers
Prime rib is the cut from the "primal" rib section, ribs 6 to 12, no matter whether the cow has been select, choice, or prime.
Also thanks for everything chef, been watching you for ages, way back when you had the TV show with the oven to your left, and you made that first steak au poivre video that got me hooked. Take care!
Wonderful! Just what I was hoping to see.
Thanks for posting!
curious, why not season and crust the ends too?
Great vid! Whoever wants this cooked without the ribs, you should take a hard look at the way you're living your life 🤣🤣🤣
🍄Love this!!! 🍄Chef Jean-Pierre, have you done a crown roast video yet? Christmas pick this year🌲.☃❄
Very nice Chef JP. I love your roasting pan. Easy to grab with hot gloves or towels.
buy good cheese you make good stuff… todays bons mots
Brexit. #Voila You can say that again. I had won the Battle of Britain.
Thanks so much Chef!! Ill be making your recipe on Christmas. How large of a Prime rib do you think I need for 10 adults? Happy Holidays Chef!!
Who on earth can afford this?
Excellent video.
OHMyGoodness this is mouthwatering delicious rate is the way to go. I’m definitely going to make this for my family this holiday season. Happy Holiday to you and your family. Thank you for sharing this awesome video with us. You are an excellent teacher
Chef is a national treasure in my opinion. Another great recipe.
I really appreciate chef JP. But I have to differ with his définition of prime rib. Prime rib has nothing to do with the quality of the cut but more of where it comes from.
This receipt would work great for pork tenderloin as well
How do we make a good brisket?
Wow My life has changed Thank you Jesus.$32,000 weekly profit Our lord God have lifted up my Life!!!, Glory to the everlasting God Almighty.
Excellent thank you, I love the idea of a horseradish crust!!
Love this channel!!!! Do you have any recipes for a steam oven?
#replay
I am in a farm community in Illinois and I am picking up my Prim Rib Roast today, and we are doing Lobster Tails as well for Christmas. Its just us so small and more food for me, lol!! I am going to try your crusted Prim Rib. I will take Pictures and try to post them, after all I can cook but computers not so much!!!!
Cher Chef, do not worry about how long your videos are! We love you!
I love your channel, but it was painful watching you take off all the things that make the meat taste the best. The recipe seems like it would be delicious though.
I guess the filming crew also appreciated this recipe.
I am going to do this recipe for my Christmas Prime Rib this year! It looks fantastic!
Takk!
Dear CJP, within the last months I cooked many of your amazing meals. Now I would like to make a wish: Please could you make a typically 80s dish – duck a l`orange? I have seen so many recepies but yours is missing. Would be great. Many greetings from Austria – can´t wait for the next video! Best regards!
I made the cabbage balls with the red pepper coulis. Wow! Everyone was duly impressed. Delicious. And that coulis is so easy to make, especially if you have a Chinois and a tall Bain-Marie (I don't) or a tall pitcher (which is what I used). My girlfriend put the pulp leftovers on her ham sandwich and she was raving about the flavor. Then she used it as a dip for crackers. Yum!
Absolutely perfectly done. Pink all the way through. About as much fun as you can have while still wearing clothes
Well, I guess as long as it's not salted and pureed tomatoes, it's still high-class.
The moment I saw this … I'm like… drooling. This is the first time is so many years I paused the video to compose myself. Oh I'm making this. Thanks JP you never cease to amaze. 🙂
🤤🤤👍
Hello cheif my Family says hello and we love you hope all is well. The family would like your take on a Klobasnek If you could, after the holidays Thank you. Have a Merry Christmas.
Morning Chef J-P, prime rib has such great flavour, the recipe for the crust is amazing and compliments the meat favourably. Thank you for showing how to present this beautiful cut, it will impress many. I can imagine the flavour. Makes you want to walk on your tip toes with a happy smile!!
I wish you would show how to process Horseradish root in to a useable for.. Mine is going quite well now and I am on my second crop now.
I’m so happy you’re showing is recipe because I bought me a small rib eye and I removed the bones. Will be making it for Christmas sharing it with 2 other friends. Thank you.😊
Looks sooo delicious
How could you not like Chef Jean-Pierre? You are the most personable chef out there, hence your ever growing channel. This year I have a New York Strip roast instead, but the important thing here is it is boneless like this one, so I'm hoping the cooking times and techniques should map over just fine. Thanks for producing such fantastic content!!!
Another flawless episode, Chef! Magical oil spray, LOL!!! If you decide to grow your own horseradish, do it in a pot! Those things grow like mad and will take over your garden!
Post credit scene