THE BEST PRIME RIB – FOOLPROOF RECIPE
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Just wanted to give you an update… I now cut off the bones and tie it back up with kitchen string. This will form the meat into a round log allowing it to cook more evenly. And when it's time to slice, you can easily remove the bones and slice away!
Good recipe ! Thanks.
You're learning I make prime rib all the time
But the oven will be cold/room temperature before 3 hours is up. How does it still cook to the desired temp with the oven off & cold?? The vents in the oven let the heat out right??
Awesome looking hot meat.
And the prime rib looks delicious too.
🤩🤩🤩🤩
Looks too bloody. Cows blood!!
Merry Christmas 🎅🤶🎄that is my dream to make it but I have to hit the lottery. LOL
Hey!! Shhhhh!!!!! So let me say this..Sssshhhhh, My Uncle Art.. Arthur once told me, that Prime Rib was the Garbage part of meat. This was when lean was in, and FAT was out. As cowboys ran cows from Mexico to New Yourk. On The Run, they had to stop in familiar Cities, as they rode along their way. When they Stopped, they would butcher a few Cows, for sale, the lean, and the Cowboys would, eat, the Rib meat for Maximum profit. Lean was in, Fat was out, ( see your Bible ). But times have changed. Meat with marbleing of fat is in. It is flavorful, and I love it. But my Uncle Art called it the garbage meat. Owww how times have Changed. I love my Uncle Art ( Arthur ), but at one time it was considered the garbage part of the meat. Just remember Jack Sprat could Eat no Fat.., His Wife could Eat no lean.. Today I remember my Uncle Art. For Historys sake you should too.
Don't know if you'll see this or not, but you did an 8lb roast….would the instructions be the same for a smaller roast?
I came from a butchery family and that’s exactly how my mum cooked that joint, best jiontof beef you can get for taste and quality,The key is to make sure it’s hung for a least 24 days or more.
Great job, but maybe you should've rested it some more (30 mins) before carving
Too much of the Au Jus was leaking out when you start cutting it. Needs to sit a bit longer before cutting.
Food Wishes has a similar approach. Hot at first, then low and slow. Pink perfection, all they way thru. If you want the roast beast that the Grinch carved, check out Food Wishes. No grief to this crew, but a pink through and through is what I wish to do… Sam I am… (There is a little math, but it's worth it…)
Pass on this video….
Guest who request that I throw their slice on the grill to char are immediately asked to leave.
Cut the roast from the rib rack. Place the roast back on the rib rack to cook. Add garlic and onion powder with rosemary and thyme to your seasoning. Salt and pepper alone is not enough flavor. Remove the prime rib from the rib rack. Slice and serve.
You need to let the meat rest at least 30 mins before cutting or you get all those juices flowing out. Yea it looks cool but at the end of the day your losing all the juice out of the meat that could be retained making it drier
Overdone. How long did you return it to 375 for?
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It's not that fun to watch you guys get irritated with each other, or fight. Every little thing? There's no seasoning there… blah. I already told them that, you weren't paying attention! Those parts of the video were gross. Cringe worthy. I haven't even finished the video and I'm already annoyed by how you interact with each other. Sure as shit hope that roast turns out good, otherwise this is a bust.
Definitely overcooked.
Are you making prime rib roast? You keep saying roast I thought you were making prime rib?
Love your interaction
Flow your correct
I heard you say that
“Butter Is Yum.”
That has GOT to be put on an apron or a t shirt. Or at least as the name of a rock band. Whatevs. 😂
Only thing I didn't like is you didn't wash the meat. :O Ewww.
Overcooked for Medium Rare IMO, but still looks delicious, thanks for sharing
I looked good to me! Some people just like to complain! I enjoyed your video!
What a horrible presentation
, way over cook meat , ruined everything , people want overcook meat , eat something else , not prime ribs
Yummmmmmmy!! I should be sleeping but instead I’m watching your amazing videos. I didn’t know the meat thermometer 🌡 went IN the oven!
How do you cook this in an Instant Quick Pot pressure cooker and done enough it's not mooing
Not perfect
It’s a shame to see so many horrible comments. That is exactly how I like my roasts to turn out. I thoroughly enjoy all your recipes!
OVERCOOKED!!!!!!
Like meat but to rare for me,luks awful…….yuk
Her method in a nutshell: “stick a meat thermo and cook it at whatever temp till internal is 125-130”
OMG, I use your method and my whole family loves it. Also I had taken the prime rib (mine was boneless) to our friend's house and they too love it. I was always "shy" about doing prime rib because of the meat "is the most expensive" and I didn't want to ruin it. But using your method is best. Chef John's is okay but his is a little scary at 500 degree at the beginning. Thank you again for sharing.
Herro@
YOU HAVE TO LET YOUR MEAT REST BEFORE YOU CUT IT, COOKING 101
I like it ! Thanks.
love it! my partner does rhat too when im cooking… asking me if i did this or that
You are NEVER supposed to cut your meat right away Especially a rib roast,let it sit a 1/2 hour to allow all the juices flow back into the meat instead of on the cutting board