The Guide to Cooking A Perfect Standing Rib Roast
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- čas přidán 19. 12. 2019
- I get it, prime rib roasts are expense. Cooking them is surprisingly easy, it just requires the right method, and some temperature monitoring, and you'll be well on your way to having a perfect Holiday (or any time) Rib Roast.
Recipe: www.joshuaweissman.com/post/s...
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Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying
Not a vet but same man. I started working in the oilfield about 4 yrs ago on a little spuddin rig and on my week off i started getting so bored of eating the same fast foods in my small town and i grew an urge to be self dependent and learn to cook. I've been on this channel about 2 yrs now i believe and it's helped me so much with my culinary journey.
@@keyboardwarrior3412 @Back2TheBasix
Good for you both. Forever learning. In this case, learning cook which is an underrated and overlooked skill.
Cookings great man, Huge stress relief and when people love what you cooked it makes you feel even better.
@@Ikisis it’s an amazing outlet.
Agreed it is a great stress relief and outlet while learning a skill that improves your life in a lot of ways.
Your poor neighbors must feel horribly inadequate 24/7 with all the delicious smells coming from your place.
Accompanied by the sound of a glaring smoke alarm
Plus the piano playing.
@Pewman now 773 likes
Davida Williams it was before it got more likes
@Pewman, 966 now. Satan's weird cousin. 😜
Recipe quick reference:
Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny
Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving
Example: Start at noon, out of the oven at 5 with a 10 pound roast
The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C
Rest for 0:30 to 1:30 hours
Crank the oven to 500 F or 260 C
Sear it for 10-15 minutes no longer!
looks like hes got something else in the bed before he adds the rosemary and thyme...?
Doodle Pie bay leaves, I added a little wine too
Also, if you don't have that stuff on hand, you can skip it. I did mine without the aromatics in the pan it it was still amazing. Don’t be a slave to the recipe, use it as inspiration. After all, as Chef John would say, you are the master of your cooking disaster.
You forgot an important step. A day (or two) before, rub coarse salt all over meat and leave (uncovered) in refrigerator. This allows the meat to absorb the salt and dry out and firm up a bit. There's plenty of fat inside to get things juicy again.
I made the roast yesterday for Christmas dinner, and my 80 yr old father said it was the best prime rib he'd ever eaten. Reverse sear works wonderfully!
Rabbitt
I’m making it tomorrow for Christmas. Merry Christmas everyone!!
So how’d it turn out Dylan?
Are you related to Diane?
@@paytonneyman3925 It turned out great. The roast was so juicy and tender. I’d recommend this recipe for anyone to try
Andofcourseflakysalt!
I thought of the same thing when I heard it. Haha.
of coarse*
possette ! oh god
I had to listen to it three times to figure it out!😀
"Flaky salt." Thank you for this comment! 😁 I had no idea what the hell he said. 😋
I come back to this video every year at Christmas time. Thanks Josh
I'm here for my 1st time going to make this Tomorrow for Christmas 🎄 looks like the best one
Same
This is peak Josh. I’m making this for the first time tomorrow (dry brine since yesterday).
I also make it every year for Christmas. Comes out perfect and I always get compliments
Same
"not everyone needs a 2.5lb steak"
Never has a wronger sentence been said.
Yikes
About time I see someone spitting the truth!
As the carver I cut myself a fat ass bone in steak followed by removing the bone for everyone else and offering bones as a side to those who like them (example grandma who likes the bone but not a 2.5lb steak with it)
No one needs?? I WANT!
We sir, are cut from the same cloth.
Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.
A wagyu prime rib??? You must be swimming in that CZcams money my friend.
TWO wagyu prime ribs
Seriously. When he said that I immediately scrolled to the comments to see what people would say. Damn, I'm really happy if I get a real PRIME rib, but I'll take a choice cut any day as well. Ribeye is pretty fatty and marbled as it is.
@@vinstinct as a butcher he got riped off i seen prime reserve have better fat marble that that. thats almost down to choice grade. ill have to take a pic of the prime one i cut today. God dam that thing was 1/2 fat basically
I couldn't get any wagyu prime rib in time for this video, these were prime. :)
@@TehMunch1 yeah it didn't look particularly well marbled to me. I'm sure it still tasted great.
I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!
This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again
Does the reverse sear overcook the interior of the beef?
It’s on ! The smells of the rosemary and garlic filling the kitchen are wonderful.
Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.
@@JoshuaWeissman Whats the title of this lovely Music?
@@JoshuaWeissman Do you say flickers? End of method 2. Listened 10 times and auto captions on. Thanks looks great.
@@JoshuaWeissman aye josh, it looks awesome, but how would you do it in a restaurant service? I work in a steakhouse. I guess you would have the entire piece already cooked and rested, but would sous vide seal each portion? How can I reheat it without losing the pinkness? 🤯
3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!
this is literally the best prime rib recipe ever. i’m in the texas freeze right now and my boyfriend and i decided to make us a little monday night prime rib using the second recipe - amazing! couldn’t have come out better. and the apartment smells great!
Just used the reverse sear method and it worked great! Also a 500° pan can cook thumb pretty fast too
Merry Thicccccmas
Thanks for the tutorial! I've made large roasts in a commercial kitchen before, but never for myself at home for some reason. Nailed it! Medium rare and delicious. Also made a big ole Yorkshire Pudding in my cast iron because why not.
Back at it again here for the 3rd year in a row using this exact reverse sear method! Yummmyyy
I subscribed because of this video. I just made my first ever prime rib with the second style. Took all day to make but with the time and patience came the most beautiful prime rib I've ever seen. Thank you for this, you made the first Christmas in my fiance and I's new home absolutely wonderful! He doesn't mention how good this smells and how well it takes over the entire house!
Thanks for this man! First time doing it this year, so I admittedly went with a cheaper roast that still had some great marbling in it. Turned out great. Next year, I'm going big! Method 2 is definitely a game changer.
"I'm a little bit sicky wicky right now" "Dec 20 2019" ... he had no idea lol
I made this for thanksgiving and it turned out perfect! Thank you!
Thanks Josh ! Got mine in the oven right now. I feel confident that your great instructions will make a difference.
Heyyy!!! I was just binge watching your other videos right now.... And now you posted a new video!! Yayy.... Man i love your channel.... You are really good at this cooking and baking but i really admire how well your editing is.... I just hope you get more fame soon... You deserve more than a million subscribers ....your channel is the best with great content man.... Keep going... 🙌🙌👍👍
2nd year in a row that I followed your recipe. I can't believe how incredibly delicious and absolutely perfect it turned out. For anyone that's new to this method, the hardest thing you'll need to tackle is TRUST... Just trust the method.
Outstanding recipe Joshua. I no longer eat at restaurants and do my own cooking for the family. All kinds of dishes. You helped me improve the prime rib
Just finished making this. I followed your method pretty closely and it came out perfect, thanks man!!
I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out
Much love happy B-Mas
Went with the reverse sear method and it was spot on. Thanks so much for walking thru this process.
I’m about to make this for our (belated) family Christmas meal and reading all of the comments has me feeling encouraged!
My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!
Your husband is a chef?
EPIC
literally made this yesterday for thanksgiving. it turned out absolutely perfect. one of the most delicious pieces of meats i've ever tasted - totally worth it. thank you very much for making this video!
I made this, followed the slow version of the recipe exactly and it was the best thing I’ve ever cooked. Thanks so much!
Just followed this for a 13 pound roast! I'm very excited to see the results! Thank you!
I have spent the past couple of days preparing for this meal, following your instructions explicitly, and tonight it culminated in culinary success! Excellent recipe! Thank you!
You’ve taught me so much in my young chef career. Thank you Josh 😊
Dude, the only channel that has top quality recipes that can actually be done at home! Thanks man!
I did it for my birthday. Thank you chef for your accurate recipe.
Amazing!!!
I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time
We made our rib roast this way for our Christmas dinner. It was perfect! Cooked at 225F to 125F on the thermometer, sat for 10-15 while the oven heated to 500, then 10 minutes to brown the surface.
Result was red from edge to edge.
Important: garlic on the surface was done, so removed it before the 500 degree finishing, otherwise it would have burned. Served it as a garnish.
How long per pound? Thanks
Tried this for the first time. Wasn’t hungry by dinner time. Ate my fill while attempting to carve. The one sample I tried to taste test led to carve a steak eat a couple of bites. Thank you Joshua. Made me look like a master chef.
Oh Josh! Thank you sooooo much! Made for my daughter and son in law today in Sydney Australia. Followed your directions exactly. Perfection Plus!!! You are my new guru, forget Marco Pierre and Gordon, now it's just YOU, love, love, love, xxx
B-TROLLLLLLL
Mihad Does Stuff b-roll*
Shady Buttercup r/whoooosh?
Tips for allowing this to sit in room temp!
My house was chilly because of the season so I followed everything exactly and it was still just a tad more red than I preferred. It still was amazing, and wow the seasoning was perfect.
Yes I could throw it in for longer but I had timed everything for my guests to come and needed to get the roast out of the oven to throw in the rest of my sides.
Just a note that if you want to make this during winter time, pump the heater up to get it around 75* in the house so that it can properly warm up and get ready for the oven.
Still coming back for the classics… good job!
Made my first ever prime rib roast for a friendsmas dinner last night. Followed method 2 to a tee for a 14lb Costco prime rib and it turned out absolutely amazing. Forever following this method. Thank you for making this tutorial. We served it up with a variety of horseradish, homemade chimmichurri, and gravy for our guests to choose from and don’t hassle with the gravy unless you have mash, everyone loved the horseradish and chimmichurri.
Making it right now, I'm so curious how well this will turn out. Thanks for the video!
It was great. A little too rare for my taste but will adjust the inner temperature a little next time. The marinade was delicious tho!
Same my homie
@@matthewjames8873 tell me haha, ik curious
How did it go
@@rayyaanrahman1568 it was great. Followed his instructions and that worked out really well. Should make another time
*miSTEAK*
Yes I get it Joshua I always miss steaks when people throw them at me
And that's your miss steak
Thank you Joshua and Merry Christmas!! First time out and it's AMAZING!! 🙏❤️😃🌲⛄
Made mine yesterday and it turned out amazing!! Thanks for making these videos
I can’t wait to make your “version 2” today! Thank you for the recipe!
Joshua:” Its very hard to over salt these things”
Me an intellectual:” dumps whole box of salt”
Prime rib roast: *comes out undersalted*
Legit it still won't flinch the meat lol
Little manga brat. Still cute
Aka salt crust
This is an actual method, using egg whites and salt you form a crust around the whole roast.
Josh, Josh, Josh All I can say is thank you for this video, this is my second time making a rib roast and I can confidently say that I have never had a better rib roast...ever. I did a 13 lbs rib on roast and salted it the day before. The rest I followed to the "T". The reverse sear was just soooooo good. BTW the "B roll" is what got me started on your channel. I can appreciate it.
Just tried it tonight, and it was delicious. I have never attempted a prime rib before, and your method nailed it. Thanks!
the camera shaking at 1:09 I'm dyingggg
Thats why we are kept in the cabinet
Made this in reverse sear method yesterday. OUTSTANDING!!
I made this for Christmas today and it was PERFECT!!! Amazing!!
I'm gonna be cooking a prime rib roast at my mom's house for Christmas this year, so thanks for this. I've done it using the Chef John "Food Wish" method where you start it at 500 degrees and turn your oven completely off for two hours, and it turned out perfect. His recipe doesn't include a dry-brine, though, which I think I'm gonna do.
Yo I saw that video too, which method tasted better? I can't decide which way I want to go for my first prime rib roast.
@@pontythangs I think I actually preferred the "salt the crap out of it right before you cook it" method. I like the extra crust that kosher salt gives to the outside of the roast when it doesn't get absorbed into the meat. Plus, you can always salt it after it's sliced to get that extra seasoning on the inside, or put some extra salt in your jus. So, for me, the dry-brine step wasn't really worth it.
I did a boneless choice roast using virtually the same methods here, reverse searing it, and it still came out amazing! and I made a cheaters demiglaze to go with it too. This is the best way to please family and friends
About to do a 10 pound bone in choice! Hope everyone likes it!
I swear this is the best prime rib recipe. It came out absolutely perfect, so much flavor and tenderness. Thanks for sharing boss!
Made this for the first time today for New Year's Eve dinner and it turned out perfect!
This tilte should be:
„How to get rid of all of your remaning money on holiday food”
@James Prime let us know how it goes. 👍
@@davidawilliams8603 8 months have gone by with no notice from young James
I have cooked a rib roast for Christmas dinner in each of the past 6 years. I've been using the reverse sear method for grilling steak for a little over a year but never thought about this method for prime rib. Today I used the method you describe in this video. The only difference is that I used my Big Green Egg to cook the roast. I was able to keep it at 250F for the entire time (about 4 hours). I started with some mesquite wood chips to give it a good smoke flavor. After I had the internal temp to 125F, I let it rest (while preparing other food) for about an hour. I was able to get the BGE to about 525F and give the roast a great sear. Oh my goodness was this good. I wasn't able to get prime grade meat as my supplier had sold out by the time I went to purchase it. The choice grade had some pretty good marbling and tasted amazing. I had about 1/8 inch of smoke ring which was fantastic. I will be cooking every rib roast with this method from now on. Thank you for this video and the inspiration.
What a great, and informative video! Not too long and over detailed, but just enough that the average cook can replicate. Perfect!
Great advise, followed your directions and it came out amazing!
“Spend what’s reasonable for you”
Next sentence: “If you can’t buy wagyu, at *least* Prime”
choice is delicious and much more affordable
With beef prices and covid uncertainty.... reasonable for many people is...
.
.
.
.
. Vienna Sausage.
I wanted manicotti, but I settled for grill cheese made on a radiator.
I just picked a 6 bone, grass fed roast this morning from the butcher at $17.50/lbs
LOL!
Hi.
Congrats, your one of them
Let’s make yours a popular comment.
Who asked
Dat drunk Comment 200 likes is not enough to make the joke of editing your comment, because now your comment has few reply’s replying to your old comment, and I have not a single clue as to what it was before
Yep, I do ours low and slow, even with a little bit of apple wood smoke. It’s a holiday favorite. 😊 Merry Christmas
Joshua thank you for the recipe. I made it and it turned out perfect 👌🏽. Just wanna say thank you for sharing all your cooking.
Hi this is Tom from Diamond kosher... We would have loved to sponsor you but seeing as how you did it for free we have decided against it. Thank you for choosing Diamond kosher and no I don't really work for them because I work for the dollar store and I'm broke all the time thanks Dollar Store!
Tom Ellison 😂😂😂😂😂
Reverse sear, I'll try it! Cream horseradish sauce for me. I loved the Christmas ham recipe too, but it will have to wait. Thanks this is awesome as usual. I subbed.
Making this for Easter 2021 .. used his recipe several times already... comes out great
Just coming back to thank you for this recipe, I was so nervous to cook this cut of meat for the first time.. I followed your recipe and it came out perfect!!! Thanks again!!
I cook mine at 500 degrees for 15 minutes to get a crust, then turn the ovens off and don’t open it for two hours. It comes out absolutely perfect, every time. 😊
I do mine the same way, but I leave it in the 500-degree oven for 5 min. per pound, then turn it off and wait 2 hours. I do the chef John method. So if the Roast is 5lbs x 5 min per pound is 25 min. same as you pretty much and I love it. cooks great.
Thanks to your reverse sear method, I was a Christmas hero yesterday. Thank you Joshua!
You tried the reverse method? It worked well? Im debating do it.
@@dianaflores6349 maybe the quality of the beef was a factor but I can assure you, it was delicious buttery tender amazing
@@patbateman2088 How long did it take in the oven? Planning this for Christmas!
@@MontanaJoe971 I cannot remember. Whatever instructions it gave in the video - I think you need to weigh it
@@MontanaJoe971 how was it?
Tried this on the weekend with a 19lb rib roast and it was perfect !! I had no room in the fridge so I kept it in the cool BBQ with my smoking tube lit to add some flavor. Added wasabi to the store bought horseradish to kick it up a notch too ! Thanks.
Did my first rib roast tonight using the low and slow then blast method, and it a was fantastic. Thanks, Josh!
I’ll be preparing a large 3 bone Standing Rib Roast for Christmas and I’m extremely excited to use your method. Thank you for your recipe. Respectfully, Tim
It’s not actually his method - which isn’t an issue - but would be nice if he credited those that did popularize it (particularly Kenji Lopez-Alt)
I love the slow roasting method with the quick sear at the end! Just say no to grey feather meat!
Did method two today 😋 came out perfect. I used a Thyme Garlic Smoked salt and let it set for 18 hours. The day of the reverse sear cook I peppered it throughly. Thanks for the video
I love the music you play during this video. It makes me nostalgic. I paid about $230 for my roast, so I think I’ve watched every video on CZcams about cooking one of these babies, and I have decided the best way to cook it is the reverse searing method that you use. So thanks for the great video. And just to let you know, you were absolutely adorable.
You know what’s better than liking this video? ~b roll~
Thanks I used this for my school class, were we had to make rib *100%*
I made this yesterday for my dad’s birthday! He’s a prime rib guy and said it was REALLY good. We all really enjoyed it!
It’s been one year, I made this last year and it was amazing, back to make it again and had to brush up on the video. Thank you!!
I’m about to cook this now. LFG.
Ahhh the young lad took his queues from the mighty Alton Brown
My mom makes this every year for our family Christmas dinner. Our local banquet hall sells the boneless version that you roast yourself, along with my grandmother's yorkshire pudding. Could not picture Christmas without it!
I did this for Christmas last year. Was the best thing ive done for my family
Josh, my wife is trying to learn how to make some gourmet cupcakes and she does great but, if you could do a video on some pro status cupcakes It would make her ecstatic! Thanks for the content bud
Josh H ok boomer
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get fucked roblox gaymer
Fun Roblox Gaming with ya nigga hey it’s you, one of my subs!
Zorro Dog Studios hi
Get this man to 1,000,000 subs
Made this for Christmas dinner yesterday, and it was outstanding.
I just made this and let me say IT WAS AWESOME. Thank you so much, it was easy and the meat tasted like it was made at a fancy restaurant. ❤
all the vegans watching this be like:
im kidding why would a vegan watch this...
Nolan Dolan....
So they can secretly REGRET becoming Vegan...!!
We're watching for the cooking sounds
I don’t eat steak like this but I enjoy listening to him speak lol. I prefer chicken and turkey 🦃 lol
To make them turn into meet
Kat I love all meats but poultry is dope af
So I tried this today! The part about letting it sit out before doing the reverse sear is 300% necessary otherwise the core won’t get up to temperature. A warning to the wise: get fans going if you live in a place with sensitive fire alarms because roasting at 500 for even 7 minutes can set it off with the herbs (whoops). Thanks for the great video!
100% agree, my alarm when off when I was cooking frozen fish sticks, at 425 degrees I had to take them out and turn them over after 15 minutes, the alarm when off, Alex even said fire, the fire department comes if the alarm stay on for over five minutes in my senior apartment building. I had about 5 gin n tonic in me, ruined my buzz.
I used this method to cook my wagyu-angus prime rib today, and it was honestly the best prime rib I have ever had. Barely any brown over cooked parts. We always used to use method 1, today I did method 2, and it was so worth it.
This is how prime rib should be cooked. Best roast I have ever had.
I just wanted to shout out at how much this video/recipe helped me today. I cooked a little 2½ pounder just for two and it came out great! Reverse sear is def the way to go.
You have no idea how encouraging this is, Duane! I just picked up a little ol' 2-pounder ("baby rib roast"??) and wondered if I could work Josh's magic on it. :::headed to the kitchen to salt it up::::
I’m 13 years old and when I showed this video to my mom she said I’m allowed me to make it