The Best Way to Cook Prime Rib | The Bearded Butchers
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- čas přidán 9. 12. 2021
- Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F.
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Ahh... the sound of that bandsaw. Takes me back to my childhood when every supermarket had a real butcher dept.
You got me convinced, it's prime rib for Christmas.
Can already tell it's going to be an amazing Christmas!
This is the way
Awasome. Looks fantastic.
Yupper same here
How about this Christmas??
I am a journeyman cutter at a grocery store. I learned a few things, but I have learned more from this channel than anyone ever taught me in person.
Hands down, best prime rib cook video! Going from the butcher shop to your mouth. Thank you!
No other channel takes it from 0-11. Love to see the whole process. It puts it in a better perspective than other channels.
I love the fact you guys are keeping the art of butchering alive and well, something we don't have in our neck of the woods.
Have you really checked? Besides our regular guy, I just found out that these guys are like 25 miles from me! You might be surprised!
This is so helpful.Being a cheapskate,I struggle to find tender cuts of beef.Now I am beginning to understand how a cow is cut up,and where the parts are coming from.I have relied on the charts in my cookbook,but still am clueless.Watching you guys has been great for "fleshing out" the parts.Your explanation of your beginnings has been encouraging,too.Thanks for the show!
I followed your recipe for a Christmas prime rib. My wife got me your seasoning pack so I used the butter and black seasoning. Cooked it on the large green egg and reverse seared was a great finishing touch. Roast came out perfect and the seasoning was fantastic. Big hit for Xmas dinner. Thanks for the timely video.
Watching this when you said you can cut the meat to the persons preference I immediately thought yeah I'll take three inch slice from the center 🤤🤤. Awesome video guys I hope you and your family's have a wonderful Christmas.
I’ll take about 8 inches from the center
Think u
U to
0
@@dantethunderstone2118 that’s what she said.
you dudes totally rock. Thanks to your butchering a whole beef series, 2 friends and I bought a whole Red Angus steer. and were able to cut and vacuum seal the whole beef. from basic burger, to the primal cuts. I have butchered deer and elk, but this was one heck of an experience. the 2 best parts; we controlled the quality from start to finish and second is the low cost per pound - $ 3.00 per lb. (all costs included). yes that means the burger was $3.00 a lb, but so was the tenderloins and t-bones. your receipts are icing on my "beef cake"!
You guys are so inspirational to me its scary....you make me wanna change my whole way of life and making the 3 f's a big part of it.
Family...food and faith cus i dont think i do enough of either of those so thank you very much for just being you guys!
So glad to have inspired you, Dean!
You guys are rock stars of the butchering world . The start to finish process is amazing!
I’m so happy to have these videos. My grandfather was a butcher after he returned from WW2. He established a love of beef and grilling with in me. But I never had the thought to have him teach me his trade. I love the start to finish process of these vids. I’ve learned so much. Thank you guys. Merry Christmas
Yep 😮🎉g
Just watched for a 2nd time this morning to get me motivated to reverse sear the perfect roast this afternoon! My mouth is watering! Thanks for the video guys!
You guys are legends. You’re expertise and enthusiasm is absolutely awesome. Love all your videos.
JUST FOUND YOU while I was searching for help to cook my Christmas prime rib... so glad I did! I'm feeling much less terrified! 😊 Thank you so much!
If a guest at your table doesn't love those beef ribs you clearly need new guests! As a former butcher, & a hunter I loved how you started with some hanging beef, & really showed folks where the cut, & their food comes from.
Those ribs are the best
Watching this for a second time, I remembered making a Crown Roast. With Christmas coming up that would be an awesome video to do. Yes I miss being a Butcher and you guys help bring back so many wonderful memories.
Bravo bravo. I have not been a student for 22 years since I graduated from barber College. Excellent grooming of the beards I must say. Seriously tho, the time and dedication that you have put into your craft and then to educate in such a manner is just amazing. Thank you. This has sparked my enthusiasm right were it needs to be.
Im from Alberta Canada Black Angus capital of the world . You guys are super ,love your videos, im a 30 year chef, but never did much butchering, Just love your videos, you have taught me so much ,Thank you, dont stop
Awesome, Chef Hal! Would love to hear more of your recipes for prime rib! 🙏
I been subscribed for a few years now! My mom got me watching you guys about 3 years ago. Lost her 2 years ago now. You guys are amazing and please don’t stop doing you! Love it!! And Happy Holidays to you and your families!!
Sorry for your loss man may she Rest In Peace god bless you brother
not sure I want a plumber cooking my dinner
?
Great job with the rib roast! For presentation, If you want the bones to stay white, wrap wet paper towel and foil around individual ribs. Works really well with tomahawk steaks.
I once suggested you guys should cut it and cook it and here you are doing it, THANK YOU.
Of course! 😉
Its crazy how passion can be contagious...Bcz of you guys I want to take butchering classes 😁
Great tutorial, thank you. A standing rib roast is my favorite grilling product and challenge. My Thanksgiving 3 bone roast was my best ever, yet this tutorial may help surpass that for Christmas. You guys are awesome! Thank you! 🌲🥂
This has been a tradition around our house for Christmas dinner for years now. I usually do it on the pellet grill and my favorite part is the bones.
I agree with you, the bones are the best.
Can I say again you two are amazing at what you do and you tell us how to cook it love it just wish that I could do it and eat it as I miss it so much mate Joe from England Great Britain thanks again Joe. All the best to you and your family
It's crazy how these knives just slice through the meat like butter. So satisfying to watch.
Man I could watch you guys all day long! Your knowledge and experience is amazing! Thanks for sharing this video.
Our pleasure!
I'm so glad that I ran across this video. On top of that, I see a Blackstone in the background that tells me I made the right choice in griddles.
Love seeing the absolute beginning to end and understanding the prime, choice, select, ?, grades. I thought that searing at the end was a bit much, until you cut into it. Definitely, “way to go”! Thanks, great video.
You guys make this look so dang easy and delicious!! Absolutely stunning dinner piece!
WOW! I just discovered your channel and LOVE it! I’m just so excited to watch more of your videos. I absolutely appreciate that you take the viewer through the entire process from a side of beef to the table. I’m going to look through your archives to see if you do anything related to raising beef, to slaughter, to a full tutorial on butchering a full cow. OH, I hope so! I’m excited to learn more Big Green Egg and BBQ cooking tips as well. Thank you!💖
Perfect Med-Well Rib! Here in the Dutch Caribbean and South America (except for Francis Mallmann) most do not like bark on our meats. I only use Salt and sometimes pepper. Very informative video. Thank you! 😍😍
Waiting on your seasonings and Seth’s favorite knife kit. Prime rib is here and ready to go!
Appreciate you guy’s and all you do thanks Tim Turnbough
This just made our Christmas! Thank you guys, absolutely crushed it thanks to this vid, the roast turned out amazing!
bought the butter and black seasonings and made a 6lb 2 bone PR based on the results of this video and it was the best Ive ever had. Awesome video, I learned a lot, especially some prep tips. Seasoning is amazing. Keep it rollin!
We couldn't be happier to hear that! Thanks so much for the nice things you said!
Had to be some happy dogs with those bones!
Of all the things I love about your videos, I love the most to watch those crazy sharp knives cut like everything is made of butter.
I’ve been watching you guys for about a year now. Have ordered a bunch of stuff (mostly seasoning) throughout that time. And I’m pumped you guys keep making new products. It’s seriously the best tasting seasoning I’ve ever had. The only negative thing I can say is that I can’t reach through my phone and have some of this prime rib it’s truly disappointing haha. You guys are great. I love the educational videos. From one meat enthusiast to another thank you guys.
Thank you for the wonderful comment, Chad! Which seasoning was the best according to your taste buds? 😉
Seriously, someone needs to work on this 4D immersive capability allowing us to reach in and pull food out of videos, as they did in Charlie and the Chocolate Factory🤤🤤🤤
I flat out agree , I have been watching not even a month and I have learned oh so much, in that short time, I am from the east coast,and I swear I didn't know bison was basically the same or very nearly the same as beef, now I have to find some in a local market. But wow I enjoy these videos big time. I have gotta try a bison stripped steak, as that is my favorite. I wonder is bison more expensive, it probably is,as there are not as many bison as cows.
As always you nailed it. I can't take this anymore. Your videos knock it out of the park. Thank you for the time you take to share this with us. Ted
This is your cue to get some prime ribs!
I want you wonderful people to know how much I appreciate your videos. See, I'm a vegetarian. But I love to bbq and cook food for others. And I value the education you share. Because I have learned a bunch about meat as a whole. I appreciate the fact how your respect for the animal comes across. I have learned how to prep, cook, and serve meat. Just because I don't eat it. Doesn't mean I can't be a smart cook.
Merry Christmas to you and your families.
Man that’s the Business!!! That is AWESOME 🤩👍🏾🙏🏾
Wow, looked outstanding. Thanks for showing us the entire process.
Awesome cook and prep Guys, my mouth was watering from start to finish. Thanks for sharing your expertise! Merry Christmas to the Bearded Butchers and your families!
My son-in-law is a butcher and he just put one of these in my freezer which is why I watched this video. Two thumbs up!
Excellent video guys...just brilliant and so simple to follow....my butcher comes from a small village in County Wexford, Ireland and he rears his beef from the pasture to the table...so the quality is just so amazing because you know it is so fresh.....like yourselves......looking forward to getting a 4 bone prime rib and doing the reverse sear........cheers Michael
New to the channel - my brother sent me this video as I prep our center piece for the first time without our mom this year. She took this British dinner to next level. Thanks for this walk through. Break down is much appreciated! Merry Christmas guys - love the beards!
Good luck!
You guys have the coolest frickin jobs man! Seth, you are an arteest with that boning knife my friend! A gosh durn Picasso. I wish I had a fraction of your butchery skills. As a novice backyard chef, I appreciate & love all of your content. God bless you guys & your entire family 🙏
Your killing me but its a good killing. Americas butchers. I can smell and taste when you go from start to finish cutting preping cooking. It brings back the good old days when my dad was a butcher for Jewel food store in Wheaton Illinois. My mother & Grandmother & Grandfather on my dads side of my family. Knew all cuts of meats. I learned well my self too. I'm so glad to be able to see and watch you do all of this. God bless you and your families for ever Amen. Keep up the great work you do! From a 73 year old carnivore meager from the 1950s to this day 2022!
Talk about mouth watering. You guys sure know how to tease a poor boy. I love the way you roll
Fantastic video!! Next time, would you put times on your next steps? I have no idea how long it took you to get the meat to the temperature you desired. I know it will very from grill to grill, meat to meat, but knowing the times it took y'all gives us an idea of cooking times.
Absolutely the best looking prime rib I've ever seen. I could taste that butter and black blend crust and feel the tenderness of that meat. Awesome cook guys. I'll be ordering that 4 bone today and hitting up your website for some seasoning!
Awesome video, inspired me to try my first prime rib cook. Ordered the Butter and Black seasoning, grilled it to ~110ish and the seared it. Turned out great! Thanks.
How have these guys not hit a million yet?!?!?!?!?!?! Lets go already!!!!
Liked before I even watched because I know it will be amazing
Same
Me too
This brings a lot of memories guys, I was a meat manager for 24 years in a grocery store " Gary's Tom Boy " in Brooks Alberta Canada, I used to get my beef as sides of beef from a beef packing plant here called Lake Side Packers, I went and picked them up with our delivery van, usually two complete sides which are four quarters, then brought them to the store and broke them down, one side was processed for our display counter and the other side for freezer orders to costumers. I still miss those days, lots of heavy work but I really enjoyed the people and thousands of complements, I always made sure I placed a good product on display , if the product don't look great why the heck put it on display? the costumer is not going to buy it and then you have to redo it to something else like make sausage. It's sad to see that now of days the beef or meats are shipped to stores as block ready and such, the meat cutters only have to use a box cutter to place the product on display. I did it all, from hamburger to roast beef to steaks, the beef was fresh for days on display. I had the best meats in town, that's what my costumers said. I was so proud, you people know your stuff, thank you for the memories,
Alpha draco reptilian psycho race impersonating mankind
Great video guys, it’s interesting to see how the meat is broken down as well as smoked & seared. Fantastic, thank you
It looks like you have everything covered in your operation. I’m impressed.
Just cooked a USDA Prime rib roast, boneless. Got it from Costco. It was 6 pounds. I took a stick of room temp butter and mixed in a tablespoon of herb de provence and a tablespoon of fresh black pepper. I slathered that mixture all over the outside of the roast and then liberally sprinkled kosher salt on the whole thing.
Cooked it at 500 degrees (in a preheated oven) for 5 minutes per pound (5x6=30 min... +1 min for heat loss. Then I turned the oven off and let it sit in the oven for 2 hours. Do not open the oven. Don't even look at it. After 2 hours in the oven it is ready to cut and eat. It was absolutely the best prime rib I ever had.
Gonna use that
@@nostradamus7648 its a really good cooking method for sure. can confirm that. get the deep roasted taste that way
Awesome video. You guys work so great together. Keep up the great work.
Thanks so much!
You guys make it look sooooo easy ❤️
To be fair, Prime Rib is a very easy piece of meat to cook. If you're doing it in the oven, it's just salt, stick it in the fridge for a day or two, season, sear, then just "low and slow" in the oven until you hit those internal temp targets. You have to be really out to lunch to muck up a prime rib roast.
Thank you for taking the time to not only butcher the cow but process it and cut and cook it. Love this channel thank you Butchers and happy holidays
Pretty nice hand ties there! Almost like a surgeon. ;-) Wow, that was a heck of a beautiful prime rib!
Man Oh Man, a good case of the Holiday drool! Thanks so much for the great video and the idea on cutting the bones off then retying on. I've never seen that and sorta embarrasses me to think something so easy would add to the cook so well. Thanks again and Merry Christmas to you and your families.
Always welcome! Merry Christmas to you and your fam, too!
Awesome stuff, always cool seeing how these things are done.
More to come!
There's so many "perfect way" vids and recipes. I can't afford them all!
Hoping someday you'd get the chance to try them out!
All the great things in life. Merry Christmas all 🎄
The last time I cooked a prime rib at home, I realized why it's better to cook at home versus going to a steak house... I got a rack of ribs with my prime rib.
Great video and tips as usual, guys! I think though that you missed an opportunity for additional seasoning by not adding some on the cut part of the roast that you tied onto the bones. I always do that and the results are the best! Merry Christmas!
Nice to see the complete beginning to end on the prime rib cook. I have to try this
Absolutely love watching you guys. Your videos are so informative and the food you make looks absolutely amazing! Your seasonings are incredble. Keep up the good work! 👍🏻👍🏻
Our pleasure!
If you're not pre-salting (dry brining) a rib roast for 24-48 hrs you're missing the boat. A dry brine turns "choice" into "prime +" I started doing roasts, steaks, everything that way and it's amazing how much better grocery store grades of meat will be. About 2TBSP of salt and 1 TBSP of pepper for a roast that size
Great Point. There was no prime available, so I got a Choice from Costco. I'll be doing that the day before.
Yes, you are exactly right. You can't beat a Dry Brine. I can't wait to try these rubs. That looked Delicious!!! :)
Would you recommend fresh ground pepper and fresh ground salt over the canned varieties?
Would Kosher salt work better?
I cooked my first prime rib today, for a holiday party at my office. I don’t have access to a grill so I cooked it Sous Vide. If I learned one thing, it’s that preparation on prime rib is best when it allows the cut of meat to shine. It is so so good and hard to mess up. I hope Santa will bring me one of your seasoning blends!
So glad to hear you say old school and no reason to change.
There are 2 Types of Butchers!! #1 "Bearded Butchers" #2 those who Wish they Were the "Bearded Butchers" You Guys Rock!
After reading the reviews on the Meater, I know why you were using your handheld digital thermometer..... I really enjoyed the video. I never use the platesetter (heat deflector) in my BGE, I want the rendered fat to drip into the coals and generate smoke. I'd be curious what your final, post 20 minute rest, internal temperature was...... You were correct, the perfect temperature for a prime rib is 125-130F, yours looked a little higher. I typically cook my prime ribs, 4-5 bone, at a little higher temperature (275-300F), I pull them off at 110-112F internal temperature and they STILL run up over 130 during a 30 minute tented rest..... I am going to try your 225-250F cooking temperature and shorter rest and see if I can get the final temperature to 130 or less. Great video, it's a "must view" for anyone apprehensive about cooking a prime rib.
Nice job guys!🤘
I’m definitely trying this technique tomorrow.
Thanks for this great video guys.
I would like to have a big bowl full of rib eye cappings. Totally the best part of any beef.
Would love to see a pork prime done start to finish! Maybe how to do a crown roast as well.
Looks great guys! I'm thinking I will try one in a couple days. About how long did the prime take at 250 degrees to reach temp?
Oh my God !!! Your killing me !!! My favorite part is the cap. It doesn't get any better than that. Thank you for your videos.
I’ve been watching your channel for the last couple years and I find it really educational go Blue 😁
I love to take the bones and brown them well on all sides the day after. Get some good quality bone broth and simmer the bones for hours to make a delicious beef with barley soup broth. I finely dice the leftover prime rib meat and add just before the soup is done. I add carrots, celery, onion, garlic and barley to broth and simmer until the barley is tender before adding the beef cubes. I add beef broth and seasoning to taste and serve with some hot crusty bread slices with butter. A great meal made from leftovers.
What is this "leftover prime rib meat" you speak of??? Never seen it. lol Good ideas.
Another great video guys, I love watching you work, even though I'll almost certainly never butcher my own meat, I learn something every time and love watching experts doing their thing. I love the idea of your seasonings, but have always preferred my meat with just natural flavours. We had some wonderful 36 day matured rib eye steaks today. I'm in the UK, and it seems more of a North American thing to add seasoning? What are your thoughts on natural versus seasoned steaks or ribs?
wonderful job i think if i was to eat then sit down a watch you doing this i would get hungry again
Yelp. Did this prime rib for Xmas and omg. Next year we’ll have a house full of people over. It was So awesome.
Thank you guys.
Hey guys...just picked up the butter and the black for our prime rib this weekend. I noticed the you applied them just before putting them in the smoker. Would you recommend doing it that way over applying them 24 hours prior to get them a chance to penetrate farther into the meat?
Love it!!
My trick with the ribs is to save them and warm up in the toaster oven the next day (frequently for breakfast with some scrambled eggs & toast)
Since their is some connective tissue I think the cool and reheat makes them more tender. Plus the toasting makes them nice and crispy on the outside.
Great idea!!
@@TheBeardedButchers if they don't disappear off the table in the first 30 seconds
Fantastic. Nice to see I have been on the right track in cooking these. Don’t have an egg so I use my 26” Weber kettle to smoke and then sear. I actually give it a good sprinkling of kosher salt the night before, but then my rubs do not contain salt. Anyway, that looks great. Glad I stumbled across this channel and will have to watch some more.
This year I'll be using yellow mustard, fresh rosemary, fresh garlic and cracked black pepper to create a wonderful crust! Thanks guys for the great video and information! Merry Christmas!
We are going to try your prime rib method next weekend - already bought the Butter and Black blends! My green egg chef (son-in-law) asked about how long did the initial cook take to get internal temp to 110 degrees?
This is the exact same question I have.
I love the reverse sear method for steaks/ribeyes. I'm going to do this for a xmas. Approx how long did it take in the first step to get from room/fridge temp to 105-110F on the meat probe? I heard you say it was in the 5-6lbs range.
I haven't cooked on an Egg. But at 225° last year my 10.5lb 7bone cut and tied piece took just under 3 hours to hit 110°.
I also did the reverse sear. Cranked to 500, while the meat rests, just as they did, another 15-20 min. 125°.
Le done.
I'm that person who would eat that bone with a slice. It looks so yummy!
Did this for Christmas last year and it was a huge hit. The unfortunate part is now everyone wants me to host Christmas from now on.
I just watched this and plan too use the same technique (on my pellet grill, then seared on my gas grill). Maybe I missed it but I would like to know how long to your smoke at 250 before it got to the temp you wanted? Yes I know there are lot’s of variables but it would be helpful for timing the meat along with cooking the sides, etc.) Thanks
I'm also looking for the same info
Great video guys!
Enjoy watching your channel. Happy for you guys, hoping that you have tremendous success in the coming year.
I can tell these guys are pro butchers! they still have all their fingers
Is there a reason you don't season the entire roast before you tie the bones back on?