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The Urban Culture Kitchen wit KC
United States
Registrace 6. 05. 2018
Welcome to Urban Culture Kitchen, here you'll learn to Cook all types of urban cultural dishes from all walks of life. I will take the Secret Out of Cooking and Show you just How Easy it is to make all Types of variety of Urban Soul Foods not only in the Kitchen, but also on BBQ Grill as well. So Subscribe and hit that notification bell to get weekly notification when I drop a new videos.! I will also help you with Catering Tips and Tricks to Start your Catering Business.
KC's Amazon Online Store (My Favorite Cooking Essential)
www.amazon.com/shop/theurbanculturekitchenwitkc
For business inquiries info below:
Email:
Urban.Culture.Chef@gmail.com
Spend product for Review to :
Urban Culture Kitchen with KC
2054 Summer Pl. DR.
Missouri City Texas 77489
KC's Amazon Online Store (My Favorite Cooking Essential)
www.amazon.com/shop/theurbanculturekitchenwitkc
For business inquiries info below:
Email:
Urban.Culture.Chef@gmail.com
Spend product for Review to :
Urban Culture Kitchen with KC
2054 Summer Pl. DR.
Missouri City Texas 77489
Prime Rib Roast Perfect Recipe - Fool Proof Method
Prime Rib Fool Proof Method Recipe you can follow.
Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine.
#youtubeblack
#youtubeblackvoice
#trending
#blackbusiness
#soulfoodsunday
#comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood
***********KC's Amazon Online Store (My Favorite Cooking Essential************
www.amazon.com/shop/theurbanculturekitchenwitkc
#youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood #youtubeblack
Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine.
#youtubeblack
#youtubeblackvoice
#trending
#blackbusiness
#soulfoodsunday
#comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood
***********KC's Amazon Online Store (My Favorite Cooking Essential************
www.amazon.com/shop/theurbanculturekitchenwitkc
#youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
#youtubeblack
#youtubeblackvoices
#soulfood
#blacksoulfood
#urbanculture
#urbanculturesoulfood #youtubeblack
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If he would have only said, “you feel me”!
This video was shot three years ago but I hope that the chef has chosen to make healthier food options has he is not e even able to stand and cook but good recipe nonetheless
I'm much healthier now
😂 please dont waste no more beef like that boy
Fantastic video! Thanks, my friend. Question... I just bought some thin cut ribeyes today that are about the same size as the ones you cooked. Just to make sure I don't overcook, would you suggest... Grill>High> 6 minutes (flipping halfway) or do you think I should set it to 10 minutes. You opened yours around the 3-minute mark and said it was halfaway, so I'm guessing you started at 6. Man... if I can get mine to look like yours? God bless.
❤❤
Yesssss
store bought crust why not make your own i always make my own and i have multiple children also chicken pot pies crust is different than other pie crust
@TheUrbanCultureKitchen, Did I hear you correctly? The cook times; 3 hours on the smoker, then wrap, and about 1.5 hours in the oven?
Why do some ppl coat it with egg wash or milk first? I never cooked mines that way but never knew what it did to the liver.. Do it suppose to enhance the liver flavor?
You never said the temperature or how long you keep the ribs on
Does it juice vegetables
Heeey it’s Kyna I was looking for this recipe and saw you. I’m so proud of you and THANK YOU for the recipe 👏🏽👏🏽💪🏾💪🏾🎊💋
Nah
Most people don’t like liver, but I actually prefer it. I like liver and onions or deep fried, but I’ve only got one guy that could deep fry those things right at a store that we used to go to growing up, but he retired and the people that own it now mess up his recipe.
Yes, Congratulations on your weigh loss. Good work.
Dumbest video I ever seen .. I watched the whole thing her he never said how long it took 🤦🏾♂️
Enjoyed the video!
Great Job Bro😊
I tried this with Glory Kale Greens, I added a little bit of chicken broth. I did NOT add sugar. They were very good. Thanks for sharing.
Looking Good 🍽️
Thank you 😋
Looks dry as fu naw something went wrong 350 to high low and slow 220 for 6 hrs then wrapping paper soak it with apple side er vinegar then bring it up to temp then let it rest what the bleep was that
I missed the first step #1?
Thank you ❤
You're welcome 😊
I am About to make this.
I need to do them in the oven don't have a smoker 😭❤
Where did u get that pan from
I got it. From home goods.
Nice. I'm thawing our some legs now
Congrats on your weight loss
Look really good. Thanks for sharing
This looks delicious. I will try this recipe this weekend. What brand do you use for the All-Purpose seasoning?
Thanks KC! This looks great already. Keep those views and comments going ppl! lol watch it again so you can tell him how many times he said what he said. I’m gonna try your method for sure. 👍🏾
I appreciate it
I'm from Sydney Australia btw and I've been looking around for ages for the right pie recipe and I'm so glad I chose this one. In Sydney you can't find or buy this anywhere whatsoever so I thought I may aswell make it so I could atleast try it 💕💕 I'm so glad I did thank you so much 💕💕
Hope you enjoy
Please work on your craft! Slow down and please STOP SAYING “YOU KNOW WHAT I’M SAYING.”
Thank you
You're welcome
Great video. My turkey legs are so tuff I almost stopped making them. I am going to try this method hopefully I get better results.
Hope you enjoy
What internal temperature are you cooking them to? If they aren't cooked to at least 180°, expect them to be tough
You ever cook shrimp?
Quick suggestion that will elevate your cook? Make the butter an emulsion: 4oz water, spices - medium until simmer - then add 1/4 of your butter (can be compound) let melt and combine, add another 1/4 of your butter, repeat until all butter is in and your emulsion is complete, then add tails. This is a poach: add some angel hair to the sauce with fresh parsley and serve.
Nice job and I dig the two different flavors you used. You mentioned Billy making those ugly drums but I missed a link to catch him at. Can you advise a link to check him out too please?
you did good, my brother. And you got some good gravy on it. Love it.
Nice job chef. Those dripping will make a nice AuJus with a little beef stock and Worcestershire and maybe a little sherry. Thank you for the video
Great idea
Cooking in the middle of the night and had no idea how to use my parents Ninja 😭 TYSM!! 🙏🙏
Glad I could help!
Seriously, you said you should have a sharp knife throughout the whole video and said it about four plus times, but none of your stuff was sharp!
Nah
Awesome video! I always gotta get some bacon in it but never tried bell peppers.
Hope you enjoy
You said "You know what i'm saying" 34 times.
You have to learn how to edit my guy.
Hi Bro hope all is well have bot heard from you 8n while
Not much been crazy busy lately
@TheUrbanCultureKitchen OK thanks for reaching back out I miss your videos. Take care and make sure you make time for yourself.
YOU KNOW WHAT I'M SAYING,,,,,every 2 seconds Ruined the Video
You talk to much
😊I tried your recipe and my family enjoyed every single bite. Thank you!
Glad to hear that thanks for trying the recipe