It's a great relief to see you go down the road of independent creator, Chef Frank! While I love some of the concepts and variety of the megamonolith conglomerate channel shows, it became increasingly harder to enjoy with all the behind the scenes issues piling up. Seeing talented people like yourself take the reins on your own production, hopefully showcasing some techniques and recipes closer to your heart, it really is heartening.
Chef Frank, i made prime rib this Christmas for my family using your recipe. So, so delicious! thank you so much for guiding me through the preparation. My mom, God rest her soul, used to make it for Christmas Day or New Year's Day and this dinner brought back so many wonderful memories. thanks again Chef Frank.
Your child-like glee at the discovery of a little nugget of meat as you removed the twine was spectacular, Chef!!! 💜💜💜 May you always take such delight in the preparation of your meals. Happy holidays, from the Balkans!
Butchers will tell you that ‘prime rib’ can come from either a prime, choice or select grade carcass. The term ‘prime rib’ refers to the primal cut from which the roast comes. A prime rib can indeed come from prime grade beef and doubtless it would be outstanding. Is this correct? Love the vids.
The way I have been told, the prime rib cut typically runs along the back of the cow, between the fifth or sixth rib to the 12th or 13th rib. Prime rib cuts can contain from 1 or 2, up to 6 or 7 ribs. On the average, you’ll get two servings per bone.
Well Mc donalds used to fry their french fries in beef fat back in the 80s and those who tried them said it was a sad day when they stoped doing that. But yeah thats what u do duck fat, beef fat, bacon fat leftovers u just fry up ur potatoes ;)
I find that for large cuts of meats like a standing rib roast a reverse sear method is preferable, 250 degrees (225 is better if your oven can keep a constant temp that low) to a internal temp of 118, let it rest until the carry over tops out and then brown it off at 500 degrees. This give you perfectly cooked meat (pink) to the very edge and a nice crust. Give it a try and lets us know what you think.
Used to live near NE Loop 820, just off Rufe Snow. Know where HEB is. Have friends and family in Terrel, Carthage, Del Rio, El Paso, San Antonio, Arlington and the greater DFW Metroplex. Now? Back to my home State of Washington. We had our first snow two days ago, hard rain in buckets yesterday and now a hard freeze at night. 28°. Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World. ⚘🙏❤🙏⚘
Thank you for emphasizing only salt and pepper for such a nice cut - almost every other video shows the meat getting lathered in weird spice blends. People, less is more - especially when you choose quality ingredients.
I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.
Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916.
I'm a medium rare man regardless of cut, but rib eye is my favorite, followed by prime rib. Great recipe, made my mouth water. Merry Christmas man. Paz y salud.
I was so relieved to find that Frank had made this video!!! I splashed out on an expensive prime rib roast & had no idea what to do! Followed this and it was absolutely exquisite 👌 ✨
Definitely trying this one. I really like this channel. You’re a very good teacher. I’ve always been stand-off ish with cooking because of how scary it seems sometimes, but you’re really good at breaking everything down in a simple way. I love cooking, but I’m not super creative with food.
I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...
You seem like such a wholesome person Frank, I aspire to be more like you. Please keep creating these great videos. But most importantly, wishing you and your family all the best, Merry Christmas.
Right on time! I actually just bought a rib roast yesterday and needed some tips for cooking it on Christmas! That said, I'm not quite sure I understood what you did to save the beef fat. I'd love to maybe use it to make Yorkshire pudding while the roast is resting. So what do I need to do?
The problem with a "vegetable rack" is that your roast ends up simmering in the roasting pan when the vegetable inevitably soften and the roast sinks into the juices. Always use a wire rack to keep the roast above the juices. The rest is great advice. The wire rack he puts the rib bones on is what you need to roast any cut of meat (beef, chicken, lamb, pork, turkey, etc.)
Chef 2 years, Is been a initiative . Make sure to have a community manager so you can make this channel mor interactive and more your "personal" situation.
Your roast turned out, absolutely perfect, Frank, that's exactly the way I love it and it suited everyones taste! Perfect! I think it might have turned out a little more done than how you really wanted it to though, you seemed to have lost a little bit of your excitement after you sliced into it. I would follow your recipe, to a tee! Thanks, for sharing! ;)
I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!
I stopped eating red meat after leaving the Service but I so enjoy your youthful joy when cooking such. =) As others mentioned, it's good to see you have branched off into doing your own shows, each episode is like a treasure in cooking.
I am right there with you on the seasoning of this beef, I only use S&P on mine too Chef. I use a liberal amount of salt so it forms a nice crust. New subscriber here. (Chef John from California)
Getting it with the bone in is better it gives a lot of flavor you can eat around the bone when it is done don't ruin a good Prime rib by having them them take the bones out
Thanks for the heads up on the grading of this meat. Always willing to own up to my mistakes but the method is solid here.
"You're not gonna pick up a big piece of Ribeye"
Bold of you to assume I own't pickup a piece of ribeye with my hands.
Poor assumption on my part. I apologize.
Neanderthals might?
Thank you chef Frank.
Delish!
It's a great relief to see you go down the road of independent creator, Chef Frank! While I love some of the concepts and variety of the megamonolith conglomerate channel shows, it became increasingly harder to enjoy with all the behind the scenes issues piling up. Seeing talented people like yourself take the reins on your own production, hopefully showcasing some techniques and recipes closer to your heart, it really is heartening.
Thank you!
LOL
I just want someone to look at me how Frank looks at that roast lol
Don’t we all! Lol
I was just thinking that.
Make it a meme
Ditto
6:40
Chef Frank, i made prime rib this Christmas for my family using your recipe. So, so delicious! thank you so much for guiding me through the preparation. My mom, God rest her soul, used to make it for Christmas Day or New Year's Day and this dinner brought back so many wonderful memories. thanks again Chef Frank.
Happy to hear it went well
Wishing you Frank, and everyone here a wonderful holiday season!
Your child-like glee at the discovery of a little nugget of meat as you removed the twine was spectacular, Chef!!! 💜💜💜 May you always take such delight in the preparation of your meals. Happy holidays, from the Balkans!
Frank went right for the spinalis...the cap of the rib-eye...most flavorful and tender part of the rib👍
It truly is the best part
glad to see frank has a channel and also can we all take a moment to appreciate how smooth the editing is
Thanks
This is the kind of CZcams recommendations I would like to get all the time!
Butchers will tell you that ‘prime rib’ can come from either a prime, choice or select grade carcass. The term ‘prime rib’ refers to the primal cut from which the roast comes. A prime rib can indeed come from prime grade beef and doubtless it would be outstanding. Is this correct? Love the vids.
That’s correct, prime because it’s a primal cut, not grade of beef. I’m surprised no one has mentioned this
Yes.
Prime rib gets its name from being a primal cut of the animal.
However this primal cut is also GRADE PRIME bc of the very heavy fat content.
Sorry for my ignorance, could anyone please explain me what is a primal cut?
The way I have been told, the prime rib cut typically runs along the back of the cow, between the fifth or sixth rib to the 12th or 13th rib. Prime rib cuts can contain from 1 or 2, up to 6 or 7 ribs. On the average, you’ll get two servings per bone.
Thank you for a straightforward video on preparing a prime rib roast.
Damn... I can't make this! I don't have a Star Wars spoon. :-(
Um excuse me sir but this beef fat potatoes you casually mentioned, I think I need them in my life.
Well Mc donalds used to fry their french fries in beef fat back in the 80s and those who tried them said it was a sad day when they stoped doing that. But yeah thats what u do duck fat, beef fat, bacon fat leftovers u just fry up ur potatoes ;)
I find that for large cuts of meats like a standing rib roast a reverse sear method is preferable, 250 degrees (225 is better if your oven can keep a constant temp that low) to a internal temp of 118, let it rest until the carry over tops out and then brown it off at 500 degrees. This give you perfectly cooked meat (pink) to the very edge and a nice crust. Give it a try and lets us know what you think.
Hence the grey ring around the pink center on this method. I'm with you, I like the pink all the way to the edge.
Oh man, that looks amazing. My favourite cut of beef! Nicely done.
That sound when you were slicing the first slice. Just perfect.
This was a great way to see Frank cooking again. Looks like I have a lot to catch up on.
Decades long professional chef taking roast out of oven
**face of a 5yo at Christmas**
"Ohhhhh boy!"
♥️♥️🥰
BEAUTIFUL
Thank you for sharing this video...
6:38 "we going in....ohhh yeah baby"
😂
That is one of the most delicious things i have ever seen, I could have sworn I could smell it as you were plating it.
STOP!!!!! I ove this chef. He know his stuff, I'm making this for Christmas
You explain everything so well! Thanks chef frank
Why do I watch these when there is still 2 hours til lunch. Ugh!!! I'm so hungry!
I’m looking forward to try this roast for Christmas dinner. You made it look so simple. Thanks
now I've found the endless supply of frank. Subscribed!
this is exactly what i got when i washed dishes at a restaurant and they gave me the first really good piece of beef i'd ever eaten
At HEB in Texas u can buy a 28 day dry aged USDA Prime ribeye for 13 dollars a pound
Used to live near NE Loop 820, just off Rufe Snow. Know where HEB is.
Have friends and family in Terrel, Carthage, Del Rio, El Paso, San Antonio, Arlington and the greater DFW Metroplex.
Now? Back to my home State of Washington.
We had our first snow two days ago, hard rain in buckets yesterday and now a hard freeze at night. 28°.
Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World.
⚘🙏❤🙏⚘
Wow. Great deal.
in hawaii at costco we pay $23.99 lb for prime with no dry aging, that's it im moving to texas
I'm so hungry I'm about to gnaw my fingers off. Wonderful video.
Damn Frank really transcended to the afterlife talking about that salt crust😂😂
Thank you for emphasizing only salt and pepper for such a nice cut - almost every other video shows the meat getting lathered in weird spice blends. People, less is more - especially when you choose quality ingredients.
I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.
I've never seen Frank that happy ...
I think I needed a cigarette afterwards.
Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916.
I'm a medium rare man regardless of cut, but rib eye is my favorite, followed by prime rib. Great recipe, made my mouth water. Merry Christmas man. Paz y salud.
It looks absolutely delicious. This is the recipe I will make for New Year’s Eve.
Thank you.!
Hope you enjoy
this is the BEST instructional video
Good recipe ! Thanks !
Love your channel!
Prime Rib - "The King of Roasts" - not hard to see why.
Great method and presentation - Thanks! - Cheers!
I love how much Frank loves food.
I was so relieved to find that Frank had made this video!!! I splashed out on an expensive prime rib roast & had no idea what to do! Followed this and it was absolutely exquisite 👌 ✨
Much appreciated! Thanks Frank!!
Mouthwatering simple and but elegant. Awesome !!
Love you Chef Frank!!!! So grateful for you!
Frank makes a rib roast? This is a must watch
Oof i just found your channel from the lvl 1, 2 and 3 chef stuff and i watched that mostly because of you to be honest
I do believe I found my receipt for my Prime Rib.
Oh my gosh... I wouldn’t have even gotten to the slicing part. I would have just ripped into that roast like a savage. Looks SO good!
Great video!!!
I'm digging that vent hood.
Amazing! Easy to make! Followed all the instructions! Delicious! Thank you! Merry Christmas!
I had a 7 and 1/2 lbs prime rib yesterday,it was the best!Yummmm!
did you try the recipes?
Mouth watering recipe!
The way Chef Frank smiles after a bite...
Made this tonight using your recipe/tips thanks it was great!
So glad to hear that!
Definitely trying this one. I really like this channel. You’re a very good teacher. I’ve always been stand-off ish with cooking because of how scary it seems sometimes, but you’re really good at breaking everything down in a simple way. I love cooking, but I’m not super creative with food.
Amazing thank you for sharing 😊
Great recipe chef !!
I want it will done! I cannot do less than that, I get very sick.
The temp on this is absolutely perfect for a family of folks. I never have leftovers when it’s cooked at this temp.
Frank you are great!
I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...
Amazing! Thanks for the great info!
You seem like such a wholesome person Frank, I aspire to be more like you. Please keep creating these great videos. But most importantly, wishing you and your family all the best, Merry Christmas.
Right on time! I actually just bought a rib roast yesterday and needed some tips for cooking it on Christmas!
That said, I'm not quite sure I understood what you did to save the beef fat. I'd love to maybe use it to make Yorkshire pudding while the roast is resting.
So what do I need to do?
What a great chef, thank you Chef Frank, i am watching you all The way from The capital of Norway 😊🤗👍
The problem with a "vegetable rack" is that your roast ends up simmering in the roasting pan when the vegetable inevitably soften and the roast sinks into the juices. Always use a wire rack to keep the roast above the juices. The rest is great advice. The wire rack he puts the rib bones on is what you need to roast any cut of meat (beef, chicken, lamb, pork, turkey, etc.)
I would also argue that reverse searing method is better. It makes the meat tender all around instead of having the fat cap overcooked.
Whatevea forget abouttt it
Thank you for Happy New Year and after Christmas 🌲⛄🤠
Happy new year!
Merry Christmas Eve Eve
Chef 2 years, Is been a initiative . Make sure to have a community manager so you can make this channel mor interactive and more your "personal" situation.
its so cool having this guy as my fcs teacher XD
Your roast turned out, absolutely perfect, Frank, that's exactly the way I love it and it suited everyones taste! Perfect!
I think it might have turned out a little more done than how you really wanted it to though, you seemed to have lost a little bit of your excitement after you sliced into it.
I would follow your recipe, to a tee! Thanks, for sharing! ;)
Glad to hear it went well
I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!
The salt masters back at it again
Subscribed!!! I watched this video 4X already and definitely making one this 4th of July! 🥰
I stopped eating red meat after leaving the Service but I so enjoy your youthful joy when cooking such. =)
As others mentioned, it's good to see you have branched off into doing your own shows, each episode is like a treasure in cooking.
Done and done thanks chef!! Happy Festivus!!
Exactly how most of my family likes it, great instructions!
😊yumm now thats what I'm taking about
did you try the recipes?
Awe that looks so good
I am right there with you on the seasoning of this beef, I only use S&P on mine too Chef. I use a liberal amount of salt so it forms a nice crust. New subscriber here.
(Chef John from California)
I love the thumbnail on this video.
It’s Frank!
I'm a vegetarian, but I'm sure the carnivores in my life would benefit from Frank's wisdom. I am literally only here because of Frank.
Excellent
Frank has spoken. Well done? Dont do it
Yeah. Might as well make chicken if you’re going to do well done on any cut of beef.
Love that pan !
Found it at a flea market. It is super heavy.
Where did you raise this cow?
The correct question is: Where did you give birth to this cow, Frank??
He waved it into existence
Two thumbs way way up
did you try the recipes?
I personally dont mind the gradient or gray outer area of the meat. Provides good contrasting texture and flavor.
I noticed in your last clip when you've got it on the plate, that you're a lefty. Me too! Yay!
Lol! We have those same spoons. 😂 my 7 year old will fight someone over the BB8 spoon.
What about cooking longer at a lower temp? Sort of like a reverse sear?
Just gorgeous!!!
Very.good
I do the reverse- start at 250 till 120- ill give your recipe a try for comparison.
Thanks Frank
Underated channel
Getting it with the bone in is better it gives a lot of flavor you can eat around the bone when it is done don't ruin a good Prime rib by having them them take the bones out