Bone-In Standing Ribeye Roast Recipe a.k.a. Prime Rib

[@susanhull7256]

Such simple easy to follow instructions. Why isn’t easy chef this good of a teacher? (And this handsome to watch?😮)😅

[@kosskossymaan4461]

Thank you for a straightforward recipe that doesn’t require too much prep. This is my second time using it and followed your instructions and it turned out fantastic. Heating the leftover was more challenging to make sure it doesn’t dry out.🙏🙏🙏

[@FlyingDoctor60]

Didn’t do your compound butter because our 6-bone roast came pre-seasoned, but we followed your cooking instructions, pulled the roast at 115 degrees, and rested it, and it turned out PERFECTLY! Thanks for such a clear, easy to follow lesson.

[@NimaFarahmand-k7t]

Thank you I’m gonna make it today merry Christmas, everybody

[@Jake16842]

Sir, today is the third time since Christmas I have used your recipe. They have all turned out exceptional! Thank you for the excellent step-by-step instructions!

[@ChefBillyParisi]

My pleasure! thanks for giving it a shot!!

[@RemeberMe2Gallifrey]

I had to figure out something at the last minute for Christmas dinner. I bought a ribeye roast and tried my hand at it using this recipe. It was SUPER easy to follow and the results were spectacular. Your explanations made everything really easy. Thank you SO much!

[@jb8801]

Just a quick follow up....The prime rib came out fantastic. Very good recipe. Thank you, Chef! All the guests really enjoyed it.

[@ChefBillyParisi]

Awesome. Thanks for giving it a shot!!

[@laurahastings-brownstein1481]

OMG! I just made this yesterday for Easter dinner and using a "Choice" grade rib roast. I have NEVER in my long life EVER eaten a better prime (choice) rib! Not in any restaurant, or someone else's home, nowhere have I tasted such a delectable beef. Absolutely NOTHING compares to this tender, perfectly pink roast. It literally melted in our mouths. I will never make it any other way. I think the paste containing butter and olive oil held in the natural moisture of the meat, (and 15 minutes of resting) plus, in my opinion, butter on any cut of beef makes it better. A big thank you, Mr. Parisi!

[@franksantos3418]

As a former meat man in Chicago to all the great steakhouses and high end establishments for 30 years around the country. This guy know his stuff. If you follow perfectly you’ll end up with a great rib roast. My only issue is don’t buy meat from a grocery store. I know what they buy and it doesn’t compare quality wise to a steakhouse. So I suggest a high end butcher chop and make sure it’s a USDA Choice or above rib roast. Not to get technical but even Choice has bad quality if you don’t buy at a reputable place. If you people only knew the games the meat industry plays on the public. But follow this recipe it’s a show stopper. Cheers! Go Cubbies!

[@HEARTANDSOULOFMINE]

Roasted an 8 lb prime rib roast to perfection according to your instructions. Thank you! Did not trim the ribs because it came already trimmed and bound with string. Used the compound butter, made the horseradish sauce, and baked the potatoes with the beef. All delicious!

[@HeyitsDee]

This is by far the best step-by-step video I've ever seen for prime rib, Chef! This takes the scary factor out of preparing this, so thank you!

[@jimmydmai]

Ditto! Getting anxiety thinking of making this but this video was so easy and awesome. Thanks Chef Billy!

[@wefairman]

I used this yesterday to do a 3-bone roast and it tuned out perfect.

[@ChefBillyParisi]

Excellent! Thanks for giving it a shot!!

[@hashimahmed-y6m]

Thank you Chef Billy. I really enjoy all your videos and want to express my appreciation

[@ChefBillyParisi]

Many thanks!

[@duanelutz9775]

Made it today Turned out awesome! first time cooking a prime rib

[@Drew039]

Made this recipe today as a test for Christmas. The family and I loved it! The horseradish sauce is on point too! Thanks Chef Billy!

[@shannabryant8139]

I REALLY enjoyed your video. That was my very first rib roast by myself……. Your steps were so clear . Actually had fun learning. Thanks again!!

[@gailperrette5665]

I made this for Christmas and it was wonderful. I threw in some yellow potatoes, I cut the larger ones in sections, such an easy gourmet meal. I definitely will use this recipe again.

[@ChefBillyParisi]

Awesome. Thanks for giving it a shot!!

[@lorriehareza5184]

Made my first prime rib following this video ( scared out of my mind to “butcher” it ) haha Soooo easy to follow and absolutely delicious! All the tips were spot on. 10lb / 30 min @ 450 / took 130 min to 118 w internal thermometer / checked w instant thermometer; read 124 / perfect for all the family Merry 🎄 Keep on cookin ❤ Lorrie H

[@ChefBillyParisi]

That’s awesome. Thanks for giving it a shot!!

[@ronalddreimanis8051]

I'm from Lincoln Nebraska and Misty's is the top prime rib sell seasonings too the butter and seasoning however everybody prefers.. my preference is medium rare what you prefer thanks for sharing!' onions and mushrooms me no problem baked potatoe perfectly for me

[@volgab60]

Thanks Chef Billy,🙏. first time I cooked prime rib . I followed up your recipe and directions . IT TURNED OUT PERFECTLY COOKED & DELICIOUS 🤤

[@susangormley9669]

Made my first ribeye roast today using this recipe and it came out perfect. Thank you!

[@albinowolf8556]

I still prefer the reverse sear but that's a great recipe, I love the herb butter and using the potatoes to help cool the pan to help moderate temp and let the potatoes soak up all the roasting juices

[@rickgardner3417]

Merry Christmas Chef. We will be doing this for Christmas. Thanks

[@deborahgoldberg6556]

Thank you for teaching me how to cook prime rib, the best Christmas dinner ever. Our new tradition.

[@zhannatkacheva119]

Will make it for Easter ! Good directions!

[@jayscheidemen4455]

good lord....that looks SO good.....thanks for this one!!

[@sherryparker6674]

Best prime rib recipe ever! Thank you

[@anitas5817]

Wow your channel is growing like crazy! As it should! Fantastic looking prime rib roast - I plan to try this for Christmas. Thank you.

[@rickwilliams967]

Hopefully, he figures out the names of the food he's cooking.

[@ltlecookies]

Trying it tonight!! Looks so yummy.

[@connieblythe8992]

Beautiful video. Just what I needed! I have No Fear now!!

[@marymarks7046]

Good piece of meat does not need much cook. How freakin easy. I totally want to french the rib bones. I got this! Good excuse to get myself a quality boning knife!

[@raulestrada5043]

Wow Chef Billy ...the best !

[@PresidentFunnyValentine]

I don't know if I should post it here but here is how I cook mine. It yields a perfect pink roast every time: METRIC Whatever the weight of your roast is in Kilogram x 11 = The number of minutes you should cook your roast in 260'C. Turn off oven heat as soon as timer is done, wait for another 1-2 hours. After 1-2 hours, pull out from oven and insert a meat probe to the thickest part of the meat to monitor temp. Example: 4.39Kg x 11 = 48.29 minutes ~ 48 minutes IMPERIAL Whatever the weight of your roast is in Pounds x 5 = The number of minutes you should cook your roast in 500'F. Turn off oven heat as soon as timer is done, wait for another 1-2 hours. After 1-2 hours, pull out from oven and insert a meat probe to the thickest part of the meat to monitor temp. Example: 9.67Lbs x 5 = 48.39 minutes ~ 48 minutes WARNING: This is based on my own experience cooking. Other factors may apply such as: oven temperature, meat temperature before cooking, etc.

[@onewaysanjose]

I did the first half of the video by preparing the meat and cook it at 450F for 30 minutes and it came out exactly like the video and now I am lowering the temperature to 325F, and FYI take the meat out until it get to 325F then place it back in to the oven, my oven doesn’t work the fast, this way it doesn’t over cook the roast!!!

[@mehralvipromos]

Great video 👌

[@kandycandy1]

So now I’m salivating this!

[@HanhNguyen-kf8sp]

Thank you so much Chef🙏🏼 the prime rib look fantastic. I would like to try this recipe. I want to make this the night before. Can you show me how to preheat the prime rib? Thank you so much in advance!

[@jerimylafoy5108]

It's awesome, my two favorite chefs did a prime rib video a day apart!

[@pettemoore812]

Thanks Billy. It's in the oven at 325 and I'm sweating bullets after spending 80 bucks on this !!

[@ChefBillyParisi]

It’s a crazy expensive piece of meat, the best thing you can do is remember to check it with a thermometer.

[@amoretphillips]

I cooked this a few weeks before Thanksgiving and my son said it was the best meat he had eaten in a long time, now I'm cooking for Christmas tomorrow, and don't remember if I counted the time of 14 minutes per pound starting when I first put it in... but I do have a thermometer.

[@jlozano2014]

Frenching the bones for this is pointless. Eating the ribs are part of the fun lol

[@Chitown312]

There’s a lot of good meat around those bones and the bones gives off good flavor to the rest of the roast. Me personally I’d never cut that off

[@jj-hu1pp]

@@Chitown312he just cut off the best part of this roast 😢

[@Rondeau7]

Yes, but the trimmed meat can be used for a au jus!

[@Charlie-lx2rf]

I'm trying this, thank you!

[@sedakarobin5930]

Chef, I tried your prime rib recipe and loved it. Do you have a video for a boneless beef sirloin tip Angus roast 🤔

[@markharkey3279]

Another wonderful video! Thank you.

[@idontwantahandle._.]

This is for dinner for wife and me. Thanksgiving 2023. Cutting my 6+ pound ribeye in half (1 bone). 3 lbs of beef. I'll adjust the time down and adjust meat temp to 120 F. I think that will work.

[@ginjaz]

Making this recipe for Easter! I've made Prime rib before so this will be tasty 😁💐🐇😇

[@timothyfolkers9353]

I’ve made about 15 of these and after I made this one I realized I wasted my time and money on ALL of my previous attempts. This is hands down the best recipe I’ve tried. If anyone reading this is questionable, do it and save yourself the time and hassle of not using this recipe. Seriously, fallow this recipe and you will not be disappointed.

[@ChefBillyParisi]

I appreciate that very much, thank you.

[@yormanbarrios6275]

Awesome

[@paulavalentine242]

Super helpful - thank you!

[@kevincarter1616]

Billy, What is the best way to reheat the standing rib roast without overcooking it. It's 15 lbs and we ate about a half pound of it. Unfortunately, everyone who was supposed to come to Christmas dinner got sick ahead of it and it was postponed until this Saturday. Serious wrench in the fan!

[@richardp1471]

Absolutely beautiful 😋

[@michellehughes576]

I did it and all that Rosemary and thyme butter burning my BF pissed had to take it out and put on another pan THANKS

[@carlcalvin1479]

I love your channel Billy and am new here, but not to cooking. I used to cook in a restaurant. Have a question sir. Isn't the prime from ribs 10 - 13 or somewhere. I think ribeye is before that and can't be a.k.a. My roasts at the restaurant came deboned. And all we did is trim fat,not much. (Flavor). And sprinkle garlic salt all on top. And pepper on bottom. Roast in oven. Comes out great. Usually when you order prime rib in a restaurant. It has no bone on it.

[@yxz8]

350 F for 30 minutes, then 325 F for 90 minutes or 12-14 minutes per lb until internal temperature reaches 110-115 F for medium rare.

[@amoretphillips]

I had the same question! Last time. I cooked this, I believe I did. total time 14 min per pound including the high temperature part.

[@nuggettflavor]

Chef would it be okay to prep the day before and cook it the next day? Will it be too salty? Prime Rib is a tradition for Christmas at my house. Can't wait to taste it. 😋

[@jasonoverman7921]

SALT it the day before - the rest, the day of. If you salt it the day before and leave uncovered in the fridge, it'll actually end up BETTER

[@nuggettflavor]

@@jasonoverman7921 Thanks!😊

[@ACS888]

I learned so much Thank you

[@nyhuus85]

If it wasnt because that meat here in denmark is really exspensive, then i would have buy it right now and made it like this omfg that looks sooo damn tasty and delicious

[@nuggettflavor]

It's expensive here too, but the grocery stores here in the U.S. have sales around Christmas. The stores coupon can save you even more.. What's normally $100+ can cost $75 or less depending on the size.

[@JimIBobIJones]

It's not tricky if you cook it low and slow with a thermometer. Foolproof even.

[@chrisb48907]

what temp to pull if you want a little more doneness ? like medium..i know...i kniow..asking for a friend..lol

[@steve4477a]

A little surprised that there’s anyone out there not doing the reverse sear. 250 until you reach the desired internal on a smoker. Let it sit for an hour and then come back and sear it to perfection. You get zero gray unlike the ribeye cap here is looking way over done.

[@JuanCardenas-ov3le]

More please

[@ChefMedyMer]

Looks yummy! 😋

[@studimeglio7110]

Getting my prime rib today!!

[@dabeev]

I'm sure it tasted great -- but if you want to remove that grey outer band in the meat, cook low first, reach temp, let sit for 30 and then hit it with super high heat for 10 minutes to brown the outside.

[@rainyday9068]

What if I want mine less pink? What should be the temp?

[@annaelmo9357]

Are these oven temperatures for a fan forced oven?

[@ernestoflaminiano5404]

What’s the temperature settings for 7.5 lb prime rib bone in?

[@nasserdamavandi3127]

Thanks

[@Kevin-oh5hw]

Got to smoke it is the hit of the holidays but not cheap these days really need to like people eating it.

[@ruthray8577]

Does the cooking time change much for a boneless prime rib? Looks delicious!

[@ilona1663]

Wondering the same thing

[@jamescampolo7824]

My compound butter is beef tallo etc.

[@rubenca5989]

Is the 30 minute @450 included with the 90@ 325

[@marthakessens7757]

I have the same question!

[@randbaldwin]

@3:31 Skin? What is "skin" in this reference? Oh man, my mouth is watering just thinking about this.

[@jb8801]

About to make this for a special dinner for friends. Question for anyone who has made the compound butter: Is the butter mix supposed to taste really garlicky? I love garlic, but this is making me a little nervous. Don't want to ruin the roast with it.

[@ChefBillyParisi]

Yes

[@jb8801]

@@ChefBillyParisi Thank you, Chef!! You are the best!!!

[@seanfrank4158]

So I only disagree on one point. Even if it's well done....I'm still gonna eat it. Not ideal....but it's too expensive to just get rid of 😁Spectacular looking prime rib Chef. Thanks for the recipe.

[@gayleeason5077]

I just used this recipe for Christmas. Ultimately it was delicious but I had a problem I hope someone can help me with. At 450 the butter burned within 15 minutes. I had to move the roast into a different pan therefore losing all of the drippings. Can someone recommend how to get a crisp finish without burning at the butter?

[@ChefBillyParisi]

Which rack in the oven did you put it on?

[@gayleeason5077]

@@ChefBillyParisi the middle rack

[@jeanineg2491]

This happened to us too! It was centered in the middle of the oven. How to fix this?

[@colinjarvis5935]

Im confused. He said 90 minutes… 12 to 14 minutes per lb. But he did a 10lb roast. Is that 30 minutes at high heat included in the 12-14

[@melindaoyos8018]

I didn’t have butcher string…my butter crust slid off 😢. It’s still in the oven. Hope it comes out edible 😢

[@yormanbarrios6275]

This spiced butter apply for pork meat?

[@ChefBillyParisi]

It could

[@yormanbarrios6275]

@@ChefBillyParisi thanks Chef

[@mehralvipromos]

Like 9 💐💐👍

[@philliptaylor5981]

The herb butter is better added at the end. This procedure doesn't allow the natural fat in the rib roast to render properly. Not the end of the world!

[@timimanville3327]

the print recipe is different from the video...

[@ChefBillyParisi]

In what way?

[@justiniadonisi9290]

This looks unbelievable! But like…why cut the ribs off? I’m not a chef, this is why I ask

[@bobman717]

Wusster Sure sauce

[@890mikes]

For Fun I looked up the price in my area. Southern Ontario Canada. $300 Canadian or $230 US. I would hate to screw this up.

[@michaeldoyle5001]

Why not reverse sear it? Less chance of overcooking.

[@DaveBare]

At what beef costs, if you don't save what you trim for stock or stew, you're making a huge mistake and being wasteful. I was so glad to hear that you save them.

[@zahranx8388]

Throw those thyme stick in a cup of tea and sip

[@tammyalbert4862]

This recipe looks awesome, my family likes medium well to well meat. No pink how long should I cook it for to have medium well?

[@johnippolito2363]

Like, I wish I was eating it

[@mohammed.kitchen465]

🤩👌👌

[@chelseajannamarie7884]

how is your audio clearer than my future

[@asianangler]

what if i dont have a food processor?

[@weneedsaving515]

Ok. Who'd open the oven door?

[@myVillage2323]

I want a bite... N O W

[@rickwilliams967]

It's only AKA Prime Rib if you used a prime ribeye. The way you cook it doesn't make it Prime. The marbling does. It's just a standing rib roast.

[@idontwantahandle._.]

why would you save that perfectly good meat for stock??? Make soup, philly steak, etc.

[@Simplycomfortfood]

So remove from the oven at 120 degrees for those who love medium well. Yes there are more individuals that enjoy their meat at medium well than you think. SHOCK

[@hvacdr]

This concept of allowing the residual heat allow the temperature to ride very rarely does work for me and I'm left with a totally raw piece of meat that I then have to put back in the oven at which point the meat will never be the same. This guy is expecting the internal temp to go up by 25 degrees after cooking buddy I'm sorry but that ain't happening hell no. Tbh 450 30 minutes yes then 350 for 30 minutes check the temp then down to 325 til done. U don't gotta use butter that's all gonna fall off plus ribeyes don't need anymore fat that they got. Canola oil salt and pepper all ur gonna need. Ribeye is the easiest piece or meat there is to cook that's why it's considered high end. Because it's pretty impossible to screw up

[@Woodysback]

How many times do I have to hit do not show this channel before you guys stop showing it to me? I’ve seen this and deleted it like 5 or 6 times already?

[@ChefBillyParisi]

Not sure who “you guys” are? Do you mean KZbin?

[@moogooguypan2514]

You are cutting away, and, throwing away with some people considered to be the best part of a prime rib, which is the meat around the bone. This is the exact meat that people love to eat off of barbecue beef ribs. I can’t imagine why anybody would want to French this roast. Many people think the best part is what you’re throwing away.

[@nicholasparreco914]

Michael Jordan is the Michael Jordan of basketball.