Have made prime rib several times before, always slow cook and always turns good. But I tried this way and it turned out amazing! Big improvement! Thanks for the tips.
Okay, your video was made 1 year ago. But, you know what? I'm loving you people! I just bought a 6 pounder and it is in the oven now. Who will it feed, you ask? Me and my Service Canine. We're Happy! Thank you for the tipster on baking this once in a year piece of Heaven!!
I use the reverse sear method. Fat renders beautifully and crisp exterior to my liking. Also outer edges are not overcooked like the rib they cut into in this video.
yes, people who cook prime rib for a living know to roast low and slow at 180-225 degrees, pull the roast at 110-120 internal max, followed by resting, followed by nuking at 550 for crisp exterior is the way to go. Most people in comments who rank this as "amazing" are also the ones who never cooked one before.
@@kakusei3672 some people pan sear first, then low and slow... or you can pan sear after low and slow. The idea behind not searing first is you can slow roast to desired temp, let rest for 30 mins or two hours, doesnt matter, then blast in oven when ready to serve which reheats the meat and no further resting is needed. Pan searing produces a more uneven result and can make the dreaded "gray band" on the interior whereas blasting in oven is much more even. You are looking for an interior with "bumper to bumper red".
Why do I watch this stuff it just makes me hungry and look in refrigerator and cabinets just to not have any of what i just saw and I end up eating ramen noodles Guess I should watch a ramen noddle video. Might then just find a prime rib in my fridge. Lol
I was the head chef in a nice restaurant and we made this once a week. I scrolled through the comments and don't think anyone mentioned: if you have a large roast, you cook the middle to a touch over rare, some people like it that way. From there, if someone wants it well, you serve them the ends. Of course, medium and medium rare you work towards the middle. Most of our customers wanted medium rare or medium; what was shown was medium rare in the middle (my personal preference), medium on the ends. Rare is red and will usually release a little blood. Good video with alot of helpful advice.
I said "considered". People come from different cultures and eat different things. I've never eaten anything that's not "completely cooked" because that's a culinary fact of my culture... Maybe it stems from the misconception that it's not safe to eat or maybe we historically didn't have access to high enough quality meat that we would eat it undercooked. Either way, y'all need to accept that people have cultural differences and stop bashing people who don't understand the concept of "rare" or "medium rare" meat. Where I come from, that's raw 🤷🏾♀️
First time attempt making a prime rib roast. Followed instructions and it turned out perfect! I did lose track of time and thought I'd overcooked it at 145, but it was still pink and juicy. My family loved it. Even the ends were not overcooked. I had a 6.5 slab of choice 3 bone. I really loved this cooking method. Thanks for the upload. It was delicious even with my screw up! Lol
for all of you who thinks is raw it is medium rare it is fully cooked to safe for steak temp of also 130 feel bad for you mid rare is the only. way steak should be eaten well cooked steak is bland shoe leather
Tried it out today and I must say the cooking method is definitively the best. Will do the spicing as directed next time, it was definitively quiet around the dinner table once served, thanks for sharing.
if your prime rib still has a fat cap, you can put the herbs under this cap and they won't burn. be careful on the ends though, just s&p should do. might take a little longer with the fat cap but dang is it good. Learned this while working at a Chart House as a broiler for many years.
I’ve watched many of these prime rib recipes and this one is the best. It’s turned out wonderful! I also slit the meat and shove in cloves of garlic. It’s a winner!
All you have to do is season to taste, cook for amount of time you want for doneness. Most importantly let the meat sit UNTOICHED for at least ten minutes. Never cut into any meat right away. You will get better results by letting it rest
Season heavily, let sit 1-2 days. Dry exterior, wipe off seasonig, roast about 250 degrees for about 1 hr/pound. Remove, let rest. Either turn the oven to 500 degrees or heat a heavy pan. Dry exterior of roast and oil - roast until outside is browned, turning as needed or sear in pan until browned turning for each side. Slice thin.
I used these instructions for Christmas dinner. First time making a prime rib roast and it was delicious! I did take it out at 140 instead of 120 only because family is anal about rare meat. It still was perfectly pink and not overdone for even my knowledgeable prime rib taste buds. This was an A+!
Thanks for the great video! Christmas day and I was feeling lonely and insecure about roasting my expensive piece of meat for the family (don't want to ruin dinner!!) and this helped me calm right down. I am fine. All is well. Smells great in here right now and I'm comfortable about taking roast out of oven at 120 degrees. Thanks Tasty team!! :)
funny story: I went to the Keg for my birthday. I was ecstatic because we dont go to fancy restaraunts often. I had ordered a prime rib. Before supper, i was presented my gifts and cards. We saw our food come in and my mouth was watering. My prime rib came with a tiny cup of mashed potatoes and another tiny cup of mushrooms. I love potatoes so i ate that first. I took a big forkful and took a huge bite. It wasnt mashed potatoes. It was horseradish. Now being the wimp i am, i cant handle a single chilli flake without dying so this was like ingesting hell in one bite. Through the mouthful of horseradish I whispered to my mom "I made a mistake" Mom looked at me and said: "Don't you dare throw up!" and my dad said "Yes, mmm steak steak!" I couldnt take it anymore so I grabbed my water and chugged the pain potatoes away. We still joke about it to this day lol..
Jessica Marie H . A few months ago a local grocery store had beef roasts on sale and were offering a free jar of Keg horseradish with the purchase. That horseradish is the hottest brand I’ve ever tasted. Can’t imagine taking a large fork full. I’m alway looking for the hottest horseradish but that stuff is so strong my wife and I can’t eat it. Still sitting in my fridge hardly touched.
Nice. I personally bring to room temp. Salt, pepper, olive oil. Sear at 450 20 minutes. 225 for about 2 hours. Pull it at 120 internal temp rest 30 to 60 minutes. Shouldn't see any grey area. Perfect medium rare all the way through. And low and slow better renders the fat in any situation...
Thank you for the recipe. We have tried many different ways to make prime rib until we came across this video in Dec. We saved it and will make it again on Sunday.
So glad I found your recipe. I’ve gone through a few over the past few days but now I’m down to it & have found one for a bone in, well explained, simple one. Very straightforward. Thanks!
I’ve made this recipe over 15 times. It’s perfect if you like medium rare. You can increase time a bit if you want it less pink but seriously the end pieces are good enough for those who do. I let mine sit covered for 3 hours and finished up the rest of the dinner. Less stressful and clears the oven for roasted veg if making and Yorkshire puddings.
TO WHOEVER IS SCROLLING THROUGH THE COMMENTS AND SEES THIS I HOPE YOU HAVE AMAZINGLY WONDERFUL DAY! STAY BEAUTIFUL X 🥰 💖 btw i have a youtube channel also!
tasty: *uses meat thermometer to ensure that the temperature of the meat is safe, and specifies that it is non negotiable to use it* comment section: it's raAaAaAaAaW
I totally agree. I've been cooking Christmas dinner for my family for over 2 decades and tried all the recipes out there including searing before or after, smearing with butter, high then low, all low, but now I ALWAYS do 500 degrees at 6 mins per pound then leave in the oven for 2 hours and DO NOT open the oven door at any time during the process. 5 mins per lb for rare. 6 mins per lb. for medium, and 7 mins per lb for med. well. Try it. You won't be sorry. (But DO invest in a good oven thermometer to check your oven first.
I just want to say besides all the gripes on cultural differences as an American that loves medium rare beef this looks delicious!! i will be trying it for Christmas, thank you so much!
I made this yesterday. I was terrified to try it on an 9.5 pound standing rib roast. But I did and it worked perfectly. I have made many Prime Ribs over the years and this was outstanding. What was most amazing was that it was almost exactly the same fineness through the entire roast. The only downside was that I could not use the oven for anything else.
I made this for 2020 my first time cooking. Prime rib, excellent directions. Kept mine in 6 extra minutes the end. And I put garlic powder on it. So good
Hello. We made this tonight, but it was a little too bloody for me, but some members of the family loved it. We did have an issue with the thermometer stating different degrees, so we kept the cooking time in mind. So, that is now on my list of things to buy this year, a better meat thermometer. Thank you, I will be making this again, the house smelled great and take-home containers were requested.
Cook the meat gently to 10°F less than your intended doneness at 225-250°F, once it reaches there, let it rest for a bit and then roast it at 500°F for like 30-45 minutes to get that nice crust
@Clarence Maggazz Sure, don't eat beef that hasn't been cooked at all, but if you mean medium or medium rare, I feel bad for you and the cow that died only to be cooked well done lol.
It Burns prime rib isn’t actually raw in the middle! It’s just been slow cooked for so long, that the juices don’t escape, and the interior doesn’t directly sear and become brown. It is fully cooked to the proper temperature to kill any bacteria that may be lurking :)
Slow and low is the Only way I have tried it with Hi temp I have a pan full of juice and the outside it cooked more then the center....... I put it at 225 Degrees and use a meat thermometer and pull it out about 10 degrees before the target Temp then I cover it with aluminum foil and a hand towel and let it rest for about a hour ...while I cook every thing else in the oven ..just about 5 minutes before we eat since the Oven is at high temp because of all the other things I just cooked I sear the outside for a few Minutes but not TOO MUCH ..the good thing about Low and Slow is the meat is more evenly cooked form the Edge to the center and doesn't loose all it juices ...I KNOW! (it takes me about 4 to 4 1/2 hours at this 225 temperature as long as your oven temperature works right! when I visited my son and his oven at 225 degrees would shoot up to 350 so I had to mess with the Oven temp turning it and down because it would not stay with in a certain range
No garlic? 😁 Great video. I was treated to prime rib on Thanksgiving. Cooked perfectly outdoors on a charcoal grill. I was certain it would be under cooked inside over cooked out side. It looked EXACTLY like yours. He did use a new thermometer. He was afraid it was OVER cooked. It s crazy how many people say it look raw. I guess I was lucky my grandfather was a chef and taught us well. Buffets in the South are having their customers ask them to take prime rib after cooked and rested to throw it on an open grill to cook it further.
Just buy the bone-in prime rib then cut back the rib bones yourself then use butchers twine to secure them in place, plus the bone-in price per pound is always cheaper than the boneless price.
Great video the photography and production are really nice. Also, I like your voice it is very soothing and pleasant sounding. As for the recipe, if you are serving a lot of people and are trying to get the most bang for your buck getting a choice grade roast will do just fine. I have tasted a lot of very delicious choice grade roasts.Yes I agree it is not as good as Prime but feeding a lot of people with a Prime grade roast can get very expensive. If you really want to try a true Prime grade roast and aren’t serving a lot of people I recommend getting a small one with say, two bones. I hope to do that someday.
The reverse sear method is a better way to cook large cuts like this. Roast at 225 until an internal temp of 118, remove from oven and let rest for 1 hour, place back into a 500 degree oven to crisp up the exterior to your liking 10 to 20 minutes.
The rib roast looked beautiful. That dull knife was a downer. Her voice is incredible!
Followed the directions exactly and my Prime Rib came out amazing. Thank you so much for the great video.
Have made prime rib several times before, always slow cook and always turns good. But I tried this way and it turned out amazing! Big improvement! Thanks for the tips.
Okay, your video was made 1 year ago. But, you know what? I'm loving you people! I just bought a 6 pounder and it is in the oven now. Who will it feed, you ask? Me and my Service Canine. We're Happy! Thank you for the tipster on baking this once in a year piece of Heaven!!
when you can tell it’s Alexis based on her voice
It's actually Claire the Gary director not Alexis. When you can tell it's Alexis when it actually is alexis
Alexa ,cook prime rib
@@millicentbrown5877 nah its alexis
Millicent Brown No Alexis does all the ‘101’ videos.
@@aquagamer1212 Nope actually both Clare and Alexis voice the 101 videos. This particular one has Alexis' voice.
This recipe was fantastic! I made prime rib for the first time for Christmas dinner. I watched the video and the meat was perfect! Thank you!
4:32 why did her finger move like that so smoothly
I dont know omfg went back and now I’m shook af
It's her job to make the videos visually pleasing, she probably did that like 20 times to get the perfect job.
I can see her doing that on my ...
I just went back and WHAT THE FREAK
Lol guys...not that impressive
Lots of prime rib tutorials out there but this one gets it right. Preseasoned and uncovered for 24 hrs makes a massive difference.
I love ribs. When I eat my political enemies, I usually glaze the ribs in a good Korean BBQ sauce
Omg you're everywhere... You're a legend
Are you really kim?
Cause u really sounds like him lol..
meat candy!
Hire me.
Just made this prime rib roast recipe for Christmas Eve for the family and it was flipping awesome . Thank you! Aj
I’m about to cook some right now and I hope it turns out flipping awesome toohoo!
Mmmmm sounds delicious
iya
This prime rib isn't raw.. its perfect..
I just made this for my family. It was amazing. I will continue to use this method. Thank you
I use the reverse sear method. Fat renders beautifully and crisp exterior to my liking. Also outer edges are not overcooked like the rib they cut into in this video.
Ya hers is overcooked on the outside
I tried this method last year and mine came out overcooked as well. I will reverse sear this year.
yes, people who cook prime rib for a living know to roast low and slow at 180-225 degrees, pull the roast at 110-120 internal max, followed by resting, followed by nuking at 550 for crisp exterior is the way to go. Most people in comments who rank this as "amazing" are also the ones who never cooked one before.
@@flyoverpeasant8016 why no pan sear?
@@kakusei3672 some people pan sear first, then low and slow... or you can pan sear after low and slow. The idea behind not searing first is you can slow roast to desired temp, let rest for 30 mins or two hours, doesnt matter, then blast in oven when ready to serve which reheats the meat and no further resting is needed.
Pan searing produces a more uneven result and can make the dreaded "gray band" on the interior whereas blasting in oven is much more even. You are looking for an interior with "bumper to bumper red".
I see so many comments arguing about people saying its raw, but no comments saying its raw🤣🤣
You got here late... I was here when the video was uploaded, and there were tons of them. they've just been drowned out by everyone else.
In great words of Chef RAMSEY "ITS FUKEN RAW 😂😂😂
Sort by new. You’ll get aid tho
Take the word of the person speaking. If you can’t cook or don’t follow directions please don’t buy it.
Raw! Not even rare enough for some chefs but at home and for me just PERFECT.
that voiceover was fantastic...so approachable and natural. Really like she was speaking directly to me
I watched a ton of these, and I selected this one. Just simple and it makes sense.
Why do I watch this stuff it just makes me hungry and look in refrigerator and cabinets just to not have any of what i just saw and I end up eating ramen noodles Guess I should watch a ramen noddle video. Might then just find a prime rib in my fridge. Lol
I was the head chef in a nice restaurant and we made this once a week. I scrolled through the comments and don't think anyone mentioned: if you have a large roast, you cook the middle to a touch over rare, some people like it that way. From there, if someone wants it well, you serve them the ends. Of course, medium and medium rare you work towards the middle. Most of our customers wanted medium rare or medium; what was shown was medium rare in the middle (my personal preference), medium on the ends. Rare is red and will usually release a little blood. Good video with alot of helpful advice.
What it is releasing is not blood.
Love her voice. Making my prime rib with tender care. Happy holidays.
Why do people keep insisting that the meat is raw? It's like they've never eaten meat cooked less than well done.
Ian Gumpal it's because most of the people who are on youtube are like 12-year-olds who have never eaten a well-cooked steak in their life.
sinamoras right.
Or maybe it's a cultural difference and some of us don't eat meat less than well done?? It has to cooked through or it's not considered safe to eat
I said "considered". People come from different cultures and eat different things. I've never eaten anything that's not "completely cooked" because that's a culinary fact of my culture... Maybe it stems from the misconception that it's not safe to eat or maybe we historically didn't have access to high enough quality meat that we would eat it undercooked. Either way, y'all need to accept that people have cultural differences and stop bashing people who don't understand the concept of "rare" or "medium rare" meat. Where I come from, that's raw 🤷🏾♀️
@@zoyab5593 nah, we dont need to accept shit about your culture. You need to accept that your culture is insignificant and doesn't mean shit.
OK, just finished my Christmas Eve feast featuring A prime rib roast using this recipe...HEAVEN!
Herbs and butter are too overpowering......LET'S SMEAR HORSERADISH ALL OVER IT INSTEAD.
Lol
Not just horseradish but horseradish IN sour cream.
Right ??? Lol
Lol this comment had me rolling. Was thinking the same thing as i watched the video.
Be sure it’s fresh cut horseradish
Followed the directions exactly and it turned out PERFECT!
First time attempt making a prime rib roast. Followed instructions and it turned out perfect! I did lose track of time and thought I'd overcooked it at 145, but it was still pink and juicy. My family loved it. Even the ends were not overcooked. I had a 6.5 slab of choice 3 bone. I really loved this cooking method. Thanks for the upload. It was delicious even with my screw up! Lol
I get a great crackly crust from the reverse sear method. No rainbow effect on the meat..Medium rare end to end.
I love her voice so much, i wish i had it, my voice is literally so deep that i sound like a prepubescent boy.
memes n stuff same
Don't prepubescent boys usually have high voices?
@@itburns5756 shit u right oof
😂
Everyone who liked this comment is dumb af
By far the best recipe to make this - we have it saved and use it a few times a year’. Thanks for posting!
You cannot absolutely not go wrong!! It was the best outcome of the roast I've ever prepared, you will love it and so easy
Making this on Christmas Eve! Thanks for the tutorial. Do you have one on making the au jus?
for all of you who thinks is raw it is medium rare it is fully cooked to safe for steak temp of also 130 feel bad for you mid rare is the only. way steak should be eaten well cooked steak is bland shoe leather
I got to eat my uncles steak Cause he couldn’t finish it so I got a huge bite out of that t-bone and all I could taste was ash
Only if it's mediocre meat.
I come back to this video every year for Christmas/Thanksgiving. Everyone loves the prime rib, dont tell anyone idk what im actually doing
Tried it out today and I must say the cooking method is definitively the best. Will do the spicing as directed next time, it was definitively quiet around the dinner table once served, thanks for sharing.
“It’s like meat candy.” Lol!
if your prime rib still has a fat cap, you can put the herbs under this cap and they won't burn. be careful on the ends though, just s&p should do. might take a little longer with the fat cap but dang is it good. Learned this while working at a Chart House as a broiler for many years.
I’ve watched many of these prime rib recipes and this one is the best. It’s turned out wonderful! I also slit the meat and shove in cloves of garlic. It’s a winner!
Today I cooked a prime rib with this recipe and it was FANTASTIC!! Crunchi in the out side and juicy inside. Thanks for shearing
That's cooked perfect for me
@johnan gilie What is wrong with it??
No Hippie BBQ & Cooking ı love medium rare this just tooo raw
Gordon Ramsey:its fucking RAW!
NDNG Adolfy Shitler gordon likes medium rare the most tho
Khem ı said ı love medium rare tho
NDNG Adolfy Shitler and the prime rib is medium rare
I just love the way you say: Flavor. 😀🤪🤪
Best prime rib dinner was @ the Cooker in Nashville before it closed. Still remember it like yesterday.
Tried this recipe for the first time, and it was the best prime rib I have ever eaten
Show us how to make it with a cheap cut from Walmart lol
Marinate , Marinate , Marinate !!!
All you have to do is season to taste, cook for amount of time you want for doneness. Most importantly let the meat sit UNTOICHED for at least ten minutes. Never cut into any meat right away. You will get better results by letting it rest
Season heavily, let sit 1-2 days. Dry exterior, wipe off seasonig, roast about 250 degrees for about 1 hr/pound. Remove, let rest.
Either turn the oven to 500 degrees or heat a heavy pan. Dry exterior of roast and oil - roast until outside is browned, turning as needed or sear in pan until browned turning for each side.
Slice thin.
The only cheap cut from Walmart in this video was from that cheap, serrated knife she hacked this roast to hell with
Ifnu are FORCED RO BUY FROM WALMART...MAKE SURE U ONLY BUY IT IF THE PACKSGING IS BLACK
..IT MEANS QUALITY CUT...SO NOT EVER BY THE OTHER...YUCK.
"be generous with salt and pepper". Proceeds to leave gaps of meat unseasoned.
I just watched this again. That part about choice or prime ("go big") made me unaccountably nostalgic for 2019.
Your channel is perfection. Everything you said about Prime Rib Roast is spot on.
alright y'all, I've put the roast in the oven and begun with the 450f phase - pray for me
can out perfect - 10/10
I used Food Wishe's recipe for Au Jus
I used these instructions for Christmas dinner. First time making a prime rib roast and it was delicious! I did take it out at 140 instead of 120 only because family is anal about rare meat. It still was perfectly pink and not overdone for even my knowledgeable prime rib taste buds. This was an A+!
Family is anal? Lmaooo
Thanks for the great video! Christmas day and I was feeling lonely and insecure about roasting my expensive piece of meat for the family (don't want to ruin dinner!!) and this helped me calm right down. I am fine. All is well. Smells great in here right now and I'm comfortable about taking roast out of oven at 120 degrees. Thanks Tasty team!! :)
MEAT CANDY!! VERY INFORMATIVE and flavored with enough personal flair to make it really adorable. Great job!
Watching this with braces makes me envious.
funny story: I went to the Keg for my birthday. I was ecstatic because we dont go to fancy restaraunts often. I had ordered a prime rib. Before supper, i was presented my gifts and cards. We saw our food come in and my mouth was watering. My prime rib came with a tiny cup of mashed potatoes and another tiny cup of mushrooms. I love potatoes so i ate that first. I took a big forkful and took a huge bite.
It wasnt mashed potatoes.
It was horseradish.
Now being the wimp i am, i cant handle a single chilli flake without dying so this was like ingesting hell in one bite.
Through the mouthful of horseradish I whispered to my mom "I made a mistake"
Mom looked at me and said: "Don't you dare throw up!" and my dad said "Yes, mmm steak steak!"
I couldnt take it anymore so I grabbed my water and chugged the pain potatoes away.
We still joke about it to this day lol..
Jessica Marie H . A few months ago a local grocery store had beef roasts on sale and were offering a free jar of Keg horseradish with the purchase. That horseradish is the hottest brand I’ve ever tasted. Can’t imagine taking a large fork full. I’m alway looking for the hottest horseradish but that stuff is so strong my wife and I can’t eat it. Still sitting in my fridge hardly touched.
Jessica Marie H 😂
😂👍🏼
Lol..not that’s funny..and yes it will be told plenty of times
I will now call horseradish sauce Pain Potatoes.
This is the recipe I am going to do....
I love a simple recipe to an awesome finish.
The only Prime Rib recipe I use. Excellent!
Nice. I personally bring to room temp. Salt, pepper, olive oil. Sear at 450 20 minutes. 225 for about 2 hours. Pull it at 120 internal temp rest 30 to 60 minutes. Shouldn't see any grey area. Perfect medium rare all the way through. And low and slow better renders the fat in any situation...
I’m making my first prime rib and have been searching recipes for hours. This is the best one I’ve found. Can’t wait to try it. Thanks :-)
czcams.com/video/NUQ49SoteE0/video.html
Same here, meet me back here tomorrow and let's compare notes! I'm a bit nervous lol
Thank you for the recipe. We have tried many different ways to make prime rib until we came across this video in Dec. We saved it and will make it again on Sunday.
Prime Rib is the best, you're right about the serving size, 1 LB per person should do it. Thanks for sharing another awesome culinary video Tasty.
We always make prime rib even for thanksgiving. No other meat matters point blank.
I’ve been fasting for nearly 30 hours, and now all I can do is watch steak videos.
LonelyMan BGs i got the same issue. I fast twice a week for 36 hour fasts and I find myself watching food cooking videos.
So glad I found your recipe. I’ve gone through a few over the past few days but now I’m down to it & have found one for a bone in, well explained, simple one. Very straightforward. Thanks!
I’ve learned how to perfect my turkey and prime rib, thanks to this channel. Thanks!
0:35 and a little bit of tHyME and patience ~
Did anyone notice that the background music is actually Angels We Have Heard On High. 😇
I’ve made this recipe over 15 times. It’s perfect if you like medium rare. You can increase time a bit if you want it less pink but seriously the end pieces are good enough for those who do. I let mine sit covered for 3 hours and finished up the rest of the dinner. Less stressful and clears the oven for roasted veg if making and Yorkshire puddings.
Something that puts the warm to your heart especially on the special holiday
TO WHOEVER IS SCROLLING THROUGH THE COMMENTS AND SEES THIS I HOPE YOU HAVE AMAZINGLY WONDERFUL DAY! STAY BEAUTIFUL X 🥰 💖
btw i have a youtube channel also!
I subbed to you already
Frecklesofannie Thank you, you to as well!!
Frecklesofannie yup we noticed...😒
DO YOU REALLY?
Hey
Btw I m small u tuber 💖
Wow, they overcookedthe shit out of the roast
Made this just now. Simple and delish, amazing!
Thank you for this video. This is my go to video for Prime Rib.
tasty: *uses meat thermometer to ensure that the temperature of the meat is safe, and specifies that it is non negotiable to use it*
comment section: it's raAaAaAaAaW
Also comment section:Where is the lamb sauce
Reference btw
That's one of the reasons I don't like prime rib
@@aishawoods2152
Why?
@@animock3051 I've never liked rare or medium rare steaks
@@aishawoods2152
You don't like flavor and juicy texture?
500 degree oven. 5 mins per pound then shut the oven off. DO NOT OPEN THE OVEN !!! Then let it sit in the oven for 2 hours and it’s done. Trust me.
I totally agree. I've been cooking Christmas dinner for my family for over 2 decades and tried all the recipes out there including searing before or after, smearing with butter, high then low, all low, but now I ALWAYS do 500 degrees at 6 mins per pound then leave in the oven for 2 hours and DO NOT open the oven door at any time during the process. 5 mins per lb for rare. 6 mins per lb. for medium, and 7 mins per lb for med. well. Try it. You won't be sorry. (But DO invest in a good oven thermometer to check your oven first.
Exactly. Jus did a 21.6 lbs last night for Christmas using that method and it worked perfectly. Easiest method there is
How do you feel about the “keep in” style meat thermometers? I’m thinking your method and then pull it when it hits 120deg?
You got that from chef John from FoodWishes.com
The Kenji method, I agree.
I just want to say besides all the gripes on cultural differences as an American that loves medium rare beef this looks delicious!! i will be trying it for Christmas, thank you so much!
I made this yesterday. I was terrified to try it on an 9.5 pound standing rib roast. But I did and it worked perfectly. I have made many Prime Ribs over the years and this was outstanding. What was most amazing was that it was almost exactly the same fineness through the entire roast. The only downside was that I could not use the oven for anything else.
iya
I'm so hungry... You're killing me!!
Have you tried Bofa?
Very nice 👌👌
I tried it and it’s soooo good. I really do recommend making it.
i had smoked prime rib last xmas and it changed my life. WOW!!!!
Alex Williams amen brother it’s great
I love your recipes, and I was wondering if you could do a puff pastry 101? I have had trouble finding a good full puff pastry.
Yorkshire Pudding
Happy holiday everyone🎄😚
Came out perfectly. Thank you!
I made this for 2020 my first time cooking. Prime rib, excellent directions. Kept mine in 6 extra minutes the end. And I put garlic powder on it. So good
*I always come to this channel to look at the foood😍. I never cook it tho🤧*
Edited:245 likes
Oh yeah I’m famous😎
I can't afford it so I just watch
Same
Yea that meat bland asf
Cut it on the emojis
*SAME*
yass I love this channel 😂😊😋
Hello. We made this tonight, but it was a little too bloody for me, but some members of the family loved it. We did have an issue with the thermometer stating different degrees, so we kept the cooking time in mind. So, that is now on my list of things to buy this year, a better meat thermometer.
Thank you, I will be making this again, the house smelled great and take-home containers were requested.
This video melt my tongue, but this narration by Alexis melt my heart
I work at outback steakhouse. there's two ways to have your steak or prime... mid rare, or wrong
miketheweird13 exactly, who wants to eat shoe leather and also lose that amazing flavor?
@b king You're a moron if you think mid-rare is raw.
god,what a magical voice...
I prefer Claire's voice though
I don't know that just made me feel like underwater...
But i like her voice tho UWU
Fantastic prime rib recipe!!!
Highly suggest
Been wanting to cook one for 4 years. But I’m cheap. Finally bought one today. Looking up different recipes. We’ll see how it goes
The exterior looks great and tempting. IMHO the interior doesn't look very good.
Cook the meat gently to 10°F less than your intended doneness at 225-250°F, once it reaches there, let it rest for a bit and then roast it at 500°F for like 30-45 minutes to get that nice crust
They should've reverse seared it.
@Clarence Maggazz Sure, don't eat beef that hasn't been cooked at all, but if you mean medium or medium rare, I feel bad for you and the cow that died only to be cooked well done lol.
@Clarence Maggazz I cant speak for Usa, but Im a cattle rancher in norway. you could eat my meat raw. nothing fancy, just love and freesh grass.
It Burns prime rib isn’t actually raw in the middle! It’s just been slow cooked for so long, that the juices don’t escape, and the interior doesn’t directly sear and become brown. It is fully cooked to the proper temperature to kill any bacteria that may be lurking :)
Slow and low is the Only way I have tried it with Hi temp I have a
pan full of juice and the outside it cooked more then the center.......
I put it at 225 Degrees and use a meat thermometer and pull it out
about 10 degrees before the target Temp then I cover it with aluminum
foil and a hand towel and let it rest for about a hour ...while I cook
every thing else in the oven ..just about 5 minutes before we eat
since the Oven is at high temp because of all the other things I just
cooked I sear the outside for a few Minutes but not TOO MUCH ..the good
thing about Low and Slow is the meat is more evenly cooked form the Edge
to the center and doesn't loose all it juices ...I KNOW! (it takes me
about 4 to 4 1/2 hours at this 225 temperature as long as your oven
temperature works right! when I visited my son and his oven at 225
degrees would shoot up to 350 so I had to mess with the Oven temp
turning it and down because it would not stay with in a certain range
looks fabulous. Can’t wait to try out that recipe.
GREAT JOB...TASTY!
SOMETIME WHEN I CAN AFFORD THE BEST PRIME RIB I WILL DEFINATELY TRY YOUR RECIPE..IT LOOKS GREAT THANKS FOR SHARING.😊
"Optimus is the ultimate Prime"
-Rib: Hold my beer
what about rodimus prime! LOL
@@jimdowell1729 shh nerd
Alexis: Make sure you're REALLY generous with your seasoning
Also Alexis: *sprinkles just salt and pepper*
**brown people everywhere are quaking**
No garlic? 😁 Great video. I was treated to prime rib on Thanksgiving. Cooked perfectly outdoors on a charcoal grill. I was certain it would be under cooked inside over cooked out side. It looked EXACTLY like yours. He did use a new thermometer. He was afraid it was OVER cooked. It s crazy how many people say it look raw. I guess I was lucky my grandfather was a chef and taught us well. Buffets in the South are having their customers ask them to take prime rib after cooked and rested to throw it on an open grill to cook it further.
This recipe turned out perfect 👌
Just buy the bone-in prime rib then cut back the rib bones yourself then use butchers twine to secure them in place, plus the bone-in price per pound is always cheaper than the boneless price.
Speaking knowledge
The spinalis looks overcooked. Low-n-slow prevents that, and you can still sear on a crust at the end.
stalrunner you’re exactly right!
Reverse sear is the way to go. Kenji knows what’s up.
True that, I love Alexis, but even she is wrong compared the food scientist, Kenji!!!
Great video the photography and production are really nice. Also, I like your voice it is very soothing and pleasant sounding. As for the recipe, if you are serving a lot of people and are trying to get the most bang for your buck getting a choice grade roast will do just fine. I have tasted a lot of very delicious choice grade roasts.Yes I agree it is not as good as Prime but feeding a lot of people with a Prime grade roast can get very expensive. If you really want to try a true Prime grade roast and aren’t serving a lot of people I recommend getting a small one with say, two bones. I hope to do that someday.
The reverse sear method is a better way to cook large cuts like this. Roast at 225 until an internal temp of 118, remove from oven and let rest for 1 hour, place back into a 500 degree oven to crisp up the exterior to your liking 10 to 20 minutes.