How to cook a 5lb Prime Rib in 1 Hour – Pressure cooker
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Great way to make a quick prime rib in the pressure cooker. Be sure to use a meat thermometer and check the temperature. I do like a lighter sear, some people …
How to completely fuck up prime rib in an hour…
This guy needs a couple of forks to cook with!
Was this a April fools how to video?
Nowhere near enough seasoning for that size of meat.
Just watching this video its more than obvious u shouldnt be taking cooking advice from this guy… but hey its the internet where ppl believe anything
That looks disgusting
I don't quite see the point seeing that you can cook it in an oven in a little over two hours.
Sorry, but this method is not good. Instead, follow this method: Season the meat liberally with salt and pepper for two days uncovered in the fridge. Then cook it in oven, sous vide, pressure cooker, or whatever method you want. At the very end of the cook, turn up your oven as high as it will go (550 degrees ideally) and brown the prime rib for 5-8 minutes.
ok if you are in a hurry this is an option , probably not your first choice as a cooking option , I wouldn't call the negative coments " haters " . I applaud anyone who actually tries and goes to the trouble of making and posting a video
Man that looks good,,,but where's my invite bro? I bet it tasted amazing
THANK YOU!! For making a great video!! I'm sorry people are so hateful. You gave me the courage to cook mine in my IP tonight.
Did you let it natural release? I have found that doing the natural release is a must with any kind of meat (I am pretty sure it's the same as letting it rest). Also someone else said that you are steaming the roast and that is not true! Yes there must be water but that is to keep what you are cooking from getting dried out. It works by heating the air and pressurizing it to penetrate what you are cooking faster without over cooking like a microwave (as well as under-cooking in areas and being totally disgusting). AND the best part is that it takes all the spices and gets it into the food as if you were marinading it for hours before hand.
I personally would use the pot to sear as much of the meat as I could and use some kind of wine or something to deglaze it so that it could cook into the meat. As well as saute some onion and fresh garlic, rosemary etc. before putting the tray/meat in. Also cook for closer to an hour and do a natural release. Might look up on how to cut it as I don't think this was the best way.
You have the basic's down Pat but here's a few tips…When you sear meat your suppose to let it sit in the pan for 3-4 minutes to get some color on the prime rib…do not move it around ever 2 seconds, you didn't sear it long enough and you need to do all sides and then put water or beef stock in your cast iron to get up all the bits from the bottom of your cast iron pan, that's were all the favor is. Just a little tip for you…otherwise you did a good job and one more thing, buy yourself an electric knife, they work great on Roast and other meats for carving, you won't regret it. Thanks for the recipe!
Temperature at the center?
Ya cast iron skillet is good, but why dint u do it in the IP?then u can delaglaze and add ure liquid in there already. Perfect flavor. And quicker pressure time.looks good to me though. I made one in oven at CHRISTMAS. Had an ip .but I had just opened it .lol Dint know anything about it yet then. But I'm learning now .I e a big 8qrt duo .luv it
"I'm going to sear it to lock in those juices." I don't think you quite managed to sear it!
That being said, it looks like everyone has picked your video to hate on, so I will say no more.
looks awesome ..fyi Use big cooking forks next time brother would have made it a little easier
yuck
can i ask why you kept taking it out lol
Thanks a lot. It worked and the meat was awesome
Not impressed has to be a better way, especially in an instant pot
It's not the knife. It's that shit was chunk of meat you made.
As a prime rib lover I was shocked to see you slicing the pieces so thin. This is a crime as you really need at least 1/2" thick to enjoy a prime rib. This becomes more like a regular roast at those slices. Unless you are trying to stretch this meal to a large group, this sure seems like a waste e of a quality piece of meat.
Please invest in another cutting board that one is a disgrace. Really
Good grief. Give the guy a break. He cooks it the way he wants. You cook it the way you want.
Look like pot roast, is looks terrible.
It’s not seared enough.
Brown it more in the cast iron. Deglaze the cast iron with a chicken stock or beef stock…pour in a bit of wine, cook it down…put that in the bottom of the slow cooker with the herbs……after cooking, put that back on the cast iron to crisp up the outside or throw it in the oven at 450 to brown that outside more…let the meat sit before you cut into it….add a roux to the sauce in the pot and turn that into a gravy….
You never gave the pressure setting. Also, invest in a good meat fork. Where’s the crust?
look at all that blood
That looks delicious. What temp should it be inside for Med-Med-rare?