How to cook the perfect prime rib roast at Alpine Butcher

The perfect prime rib 🥩
Bake at 250F to internal temp of 118F. Let rest for 30 minutes then Cover jn marrow butter and sear at 500F for 10 to 15 minutes to develop a crust. Pull out of oven and let rest for 20 minutes before serving 🥩
www.alpinebutchershop.com
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[@fundip43]

some years ago you guys gave a new faith in myself to cook a good prime rib. Best one I’ve ever had thanks for the high-quality meats you have !

[@carinhall4508]

No grey band? You nuked the spinalis 😢

[@MrRebar15]

*Alpine Butcher* Bravo well done, thank-you sir for taking the time to show us how it's done. GOD Bless.

[@alpinebutcher]

Thank you kindly

[@peterdejong9805]

Zie er goed uit met welke minimale aantal kg moet je dit bestellen

[@peterdejong9805]

Waar kan je dit bestellen

[@NoK4Oi]

What was the weight on this roast?

[@alpinebutcher]

7lbs at the start

[@otoasty7757]

1:33 Good sir from our perspective that was not wall to wall med rare

[@jubul666]

Yea i for sure see a gray band 😅. Still looks decent tho

[@rawirihemi27]

Hmmm, depends how u like it. That fat needs to be rendered down more imo.

[@TwistnMotley]

My absolute favorite. However, I go 225 instead of 250. I just had a 45 day dry aged ribeye infused with 407 Cab. Delicious, but, I think I’ll forgo infused cuts and just go for typical dry aged. I want a 60 next; I’ve had plenty of 30 and 45’s now. I honestly think a 60 would hit my wife and I’s palette perfectly.

[@back2thebasiks486]

I'm about to try a 55 day for x mas.....sooo excited

[@seansulli4]

Could you explain what you mean by infusing with 407 cab?

[@Unrealistic-o9c]

Who can afford one

[@jimcole2648]

You don’t need to cut off the bone and string up to make for easy cutting. You can cut it off the bone before serving also. Wasted step

[@jimcole2648]

@@soynobody2741 sure same steps just time but the cut before opens surface area for juice to come out at cooking rather than held. 🤷🏼‍♂️ That area is blocked from cooking by the bones where leakage of juice will leave the meat.

[@Brandon-bm6he]

@@jimcole2648 Or you can season the side inside the bone when cut, tie the bones back, so when the cook is over, you have a seasoned underside vs no season if you left the bone on. Its personal preference. Do you.

[@jimcole2648]

@@Brandon-bm6he sure personal preference. But when you cook a rib seasoned all around it cooks all sides. Why bother putting the bone back. Damage is done imo. Like cutting a steak and not rest. Juices will leave. The bone back will prevent that portion to cook and seal to hold juices. Better to wait and cut after. That is just a personal preference and trial and error for other methods.

[@jimmusthegrimmace]

to be fair, most cutters will offer to either fully cut or mostly cut the bone before selling to you if you want. source: im also a meat cutter.

[@jimcole2648]

@@jimmusthegrimmace yes they do I will agree. I have done it both ways to try and personally I will wait at the end.

[@markb3451]

“Let this roast sit seasoned for a minimum of 2 hours.” First of all if you aren’t cooking sous vide with a reverse sear finish then you’re doing it wrong. Secondly you need to dry brine a roast like this for 24 hours.

[@Selloca]

Reverse sear is a perfectly fine way to cook a prime rib Not everyone wants to have the tools necessary to sous vide plenty of steak houses and chefs in general like the verse sear method this roasts this big 24 hours is a great time to dry brine a roast 2-4 at the least if you don't have the time (hence the MINIMUM) There is no "correct method" Just different methods Don't need to be so pretentious 😅

[@MeCC2003]

Sous vide makes it taste like pot roast. I know you don’t hit the same temps but, sous vide gives boiled meat taste. Especially with beef. IMHO.

[@moondog5553]

@@MeCC2003i agree

[@Chris-zq8qv]

SV is NOT a good way to cook a roast like this.