How to Perfectly Cook a Prime Rib | Chef Jean-Pierre
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Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of …
WhAt meat probe have you used. Thank you
You can do as well with a roast off the big end of the rib. It has the most marbling. When I was cutting meat I was surprised at the people who wanted a first cut off the lean end. Meat cutter here for 13 years.
I have been waiting for this recipe since I found your channel. Amazing.
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What do you do when half your guests want rare and the other medium? I'm guessing I would cook it to rare, let it sit 30 to 40m, sear it for 10, then cut it in half and put one half back in the oven? It is about 8 llbs with 4 bones. Should I cut in half at the very beginning and cook 1/2 to 120 degrees and the other to 135? Thanks
Love this channel
Still doing beef Wellington?
Chef Jean-Pierre – we are using your prime rib, au jus and homemade horseradish sauce recipes for our family Christmas dinner this year! Wish us luck! ๐We absolutely love your style and your recipes, please keep them coming!
I love Prime Rib, but have always been afraid of cooking it ( & screwing it up!) This gives me confidence to try, and I will even attempt to make the horseradish sauce and Au Jus! Thank you Chef JP !!!!!!
Question, why take the oven to 500 versus using the broiler? I always thought you would want to use the broiler to finish off a piece of meat like this.
I love your "pwaim wib" chef!
Herbs can be used (or also garlic), but you have to stick it INSIDE the meat; make small holes with a knife and push them inside; the holes will close and not expose the herbs to the extreme heat; do NOT apply it on the outside of the meat. PS Is this a real chef???
If you have no clarified butter, use GRAPE oil: it has no specific taste and has a very high burning point.
Greetings from Argentina, Chef!! I love, love your channel. I've made your beef stock (i've seen several methods, but yours work like magic, so I will never use another method again), and now I use it for everything! The mushroom sauce now is PERFECT, using your stock, love it to pieces!!! I'm sure I'll make your Au Jus too, though I'm pretty sure I'll use much less celery, because I really don't like it. Now, I have a question, can I use this method por a lamb leg? I have one that I've been saving for an special occasion, and I'd love to cook it for Christmas Eve, or New Year Eve. Though we are in Summer and it's pretty hot, I think it would be a nice main course. We love our meats, so we always have our asado (barbecue), chicken barbecued too, lamb, etc for the holidays. I would make it in the oven, like this recipe. Could it be done? Would it work for it? Or should I make something else? Thank you in advance!! Keep teaching us, you really, REALLY are the best, and believe me it's not flattery, it's well earned praise.
I have done something like this for decades. However – I have always brought the roast to room temp before cooking and have cooked at 225 degrees. (ALways preheated oven.) And my target is 125 degrees so that i get at least one slice a little less rare for my brother But Chef's instruction will give a similar result – do not hesitate to do it this way
No disrespect but I just canโt eat meat that red. Does it taste nice? And if I do this well done will it just make it chewy as hell?
I'll make this short and to the point…after digesting your video (on the figurative side) I am stunned at how many of these (prime rib roasts) I continue to screw up. Your tutelage is so on point, easy to understand and entertaining that I will watch virtually anything you put up here. I'm going to give it another shot following your instructions to the letter. You are clearly "head and shoulders" above the rest in your knowledge and teaching method. I'm hooked…
Hope you have a wonderful Christmas with your family Chef JP. ๐
https://www.youtube.com/results?search_query=food+wishes+prime+rib I have had great success with Chef John's technique. If you don't have a thermometer this technique doesn't need one. And no rest required. This demo also looks perfect, but the Food Wishes technique is less fussy with the in and out of the oven.
Chef: I am planning to cook a 7 bone prime rib. With your method, approximately how long will it take to cook it to 120 degree. Your video showed a 3 rib and you stated about 3-3 1/2 hrs. So would a 7-bone take 6-7 hrs?? Your technique is great!!
Excellent!
I want a bite!!!
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reverse sear, I have found is a fantastic way to cook, since doing a RS, I have NEVER ruined my steak always comes out gorgeous ! will try it with a rib roast,