How To Make The Ultimate Prime Rib

[@gusz115]

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.

[@tytytyme33]

Ya hers is overcooked on the outside

[@roabueme3433]

I tried this method last year and mine came out overcooked as well. I will reverse sear this year.

[@flyoverpeasant8016]

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]

@@flyoverpeasant8016 why no pan sear?

[@flyoverpeasant8016]

@@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".

[@JuanDiaz-mu8ht]

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.

[@SupremeLeaderKimJong-un]

I love ribs. When I eat my political enemies, I usually glaze the ribs in a good Korean BBQ sauce

[@keira04]

Omg you're everywhere... You're a legend

[@meghnakailas5899]

Are you really kim?

[@meghnakailas5899]

Cause u really sounds like him lol..

[@quester09]

meat candy!

[@wornoutshoelace7311]

Hire me.

[@bertnelly2003]

FYI - with meat this large, you gotta reverse it. Start slow .... then pull it at 120'-125'ish ... rest it for 30-40 minutes --- THEN blast it for 10-15 minutes ... that's how you get the beautiful crust, and more importantly, the entire roast will be medium rare from end to end. If you cook it super hot first - and then slow cook it, it's overcooked (gray) for the entire 1 inch or more around the outside edge. Like shown at 5:35. Just my 2 cents after cooking it both ways.

[@bozzskaggs112]

The rib roast looked beautiful. That dull knife was a downer. Her voice is incredible!

[@Idontknow-xy7bc]

4:32 why did her finger move like that so smoothly

[@Crispr00]

I dont know omfg went back and now I’m shook af

[@Tri_monster]

It's her job to make the videos visually pleasing, she probably did that like 20 times to get the perfect job.

[@Itsisawnotiseen]

I can see her doing that on my ...

[@johnbowen5220]

I just went back and WHAT THE FREAK

[@skyewhite2801]

Lol guys...not that impressive

[@MGat-sz6ny]

Lots of prime rib tutorials out there but this one gets it right. Preseasoned and uncovered for 24 hrs makes a massive difference.

[@waltana02]

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!!

[@alyssadevlin5905]

How did this come out ?

[@jasocurt]

Followed the directions exactly and my Prime Rib came out amazing. Thank you so much for the great video.

[@justifythemean7139]

Herbs and butter are too overpowering......LET'S SMEAR HORSERADISH ALL OVER IT INSTEAD.

[@user-kx9xl2km5o]

Lol

[@GaelinW]

Not just horseradish but horseradish IN sour cream.

[@dgenxryan]

Right ??? Lol

[@kyle3427]

Lol this comment had me rolling. Was thinking the same thing as i watched the video.

[@killereria9945]

Be sure it’s fresh cut horseradish

[@1slogar]

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.

[@36dd]

What it is releasing is not blood.

[@iangumpal2242]

Why do people keep insisting that the meat is raw? It's like they've never eaten meat cooked less than well done.

[@eagann92]

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.

[@byehai]

sinamoras right.

[@zoyab5593]

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

[@zoyab5593]

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 🤷🏾‍♀️

[@Cisco54]

@@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.

[@clarissetruong2036]

when you can tell it’s Alexis based on her voice

[@millicentbrown5877]

It's actually Claire the Gary director not Alexis. When you can tell it's Alexis when it actually is alexis

[@bruceaskew2107]

Alexa ,cook prime rib

[@kInDeRsUrPrIsEee]

@@millicentbrown5877 nah its alexis

[@aquagamer1212]

Millicent Brown No Alexis does all the ‘101’ videos.

[@nisaleerasara]

@@aquagamer1212 Nope actually both Clare and Alexis voice the 101 videos. This particular one has Alexis' voice.

[@jaquan123ism]

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

[@Reaper-ok6id]

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

[@sanniepstein4835]

Only if it's mediocre meat.

[@alcap5687]

Just made this prime rib roast recipe for Christmas Eve for the family and it was flipping awesome . Thank you! Aj

[@FormerDeathMachine]

I’m about to cook some right now and I hope it turns out flipping awesome toohoo!

[@rocknrollronrrr6113]

Mmmmm sounds delicious

[@andriasdickson7129]

iya

[@iLizard_King]

I come back to this video every year for Christmas/Thanksgiving. Everyone loves the prime rib, dont tell anyone idk what im actually doing

[@terrid.clevengerchavez9930]

This prime rib isn't raw.. its perfect..

[@karenkincaid6419]

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!

[@kiana4803]

I love her voice so much, i wish i had it, my voice is literally so deep that i sound like a prepubescent boy.

[@mayagallegos7850]

memes n stuff same

[@itburns5756]

Don't prepubescent boys usually have high voices?

[@kiana4803]

@@itburns5756 shit u right oof

[@petercartagena3307]

😂

[@emrefifty5281]

Everyone who liked this comment is dumb af

[@jaydenford8302]

I see so many comments arguing about people saying its raw, but no comments saying its raw🤣🤣

[@zacktoor1591]

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.

[@queenjenna2696]

In great words of Chef RAMSEY "ITS FUKEN RAW 😂😂😂

[@theburningorange3622]

Sort by new. You’ll get aid tho

[@ericmagwood7666]

Take the word of the person speaking. If you can’t cook or don’t follow directions please don’t buy it.

[@teresaf991]

Raw! Not even rare enough for some chefs but at home and for me just PERFECT.

[@jessicamarieh8329]

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..

[@jjp.8690]

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.

[@Henryg44]

Jessica Marie H 😂

[@Kell4088]

😂👍🏼

[@judybanks7526]

Lol..not that’s funny..and yes it will be told plenty of times

[@Sashowindfeather]

I will now call horseradish sauce Pain Potatoes.

[@jimmymcfarland4184]

Love her voice. Making my prime rib with tender care. Happy holidays.

[@quint7394]

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.

[@Steve-hc7ix]

I watched a ton of these, and I selected this one. Just simple and it makes sense.

[@christopherbonanno1120]

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

[@Sho_tym]

225F till about 125F. rest, tent with foilup to 1hr. Thenget oven as hot as possible sear roast 10-15 min. Always a great crackly crust. Not burnt and very soft medium rare

[@SticksAandstonesBozo]

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.

[@emmyandcody]

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.

[@coltonthomas9909]

Exactly. Jus did a 21.6 lbs last night for Christmas using that method and it worked perfectly. Easiest method there is

[@dennispope8160]

How do you feel about the “keep in” style meat thermometers? I’m thinking your method and then pull it when it hits 120deg?

[@MrCrfressh]

You got that from chef John from FoodWishes.com

[@valdez1206]

The Kenji method, I agree.

[@macktruk13]

that voiceover was fantastic...so approachable and natural. Really like she was speaking directly to me

[@p.rodriguez5494]

Show us how to make it with a cheap cut from Walmart lol

[@dddev641]

Marinate , Marinate , Marinate !!!

[@Michele.67]

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

[@recoil53]

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.

[@theglenlivet12]

The only cheap cut from Walmart in this video was from that cheap, serrated knife she hacked this roast to hell with

[@agustasister5624]

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.

[@mrkattm]

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.

[@bowenwangs]

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

[@bjfifi]

Also comment section:Where is the lamb sauce Reference btw

[@aishawoods2152]

That's one of the reasons I don't like prime rib

[@animock3051]

@@aishawoods2152 Why?

[@aishawoods2152]

@@animock3051 I've never liked rare or medium rare steaks

[@animock3051]

@@aishawoods2152 You don't like flavor and juicy texture?

[@ConsolidatedPBY]

OK, just finished my Christmas Eve feast featuring A prime rib roast using this recipe...HEAVEN!

[@jared6266]

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...

[@ttmoore4447]

Best prime rib dinner was @ the Cooker in Nashville before it closed. Still remember it like yesterday.

[@Sho_tym]

I get a great crackly crust from the reverse sear method. No rainbow effect on the meat..Medium rare end to end.

[@mikecollesides2137]

I work at a buffet and I have to make prime rib every night for when we open. We cook 10 pound prime ribs and season with salt, pepper and rosemary, cook them at 450° for 30 minutes, then have them finish cooking at 225° for 2 and a half hours. We usually go through 15-20 prime ribs a night

[@tammyslack6070]

And this is how I’m doing mine ! Thank you !!

[@donnal2585]

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+!

[@satsat247]

Family is anal? Lmaooo

[@sheteg1]

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.

[@slashnyaoi]

alright y'all, I've put the roast in the oven and begun with the 450f phase - pray for me

[@slashnyaoi]

can out perfect - 10/10 I used Food Wishe's recipe for Au Jus

[@gregorythoman8281]

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.

[@andriasdickson7129]

iya

[@lisaboothgore]

Making this on Christmas Eve! Thanks for the tutorial. Do you have one on making the au jus?

[@michelediller6363]

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!

[@NoHippieBBQCooking]

That's cooked perfect for me

[@NoHippieBBQCooking]

@johnan gilie What is wrong with it??

[@mightymoon6791]

No Hippie BBQ & Cooking ı love medium rare this just tooo raw Gordon Ramsey:its fucking RAW!

[@khem8998]

NDNG Adolfy Shitler gordon likes medium rare the most tho

[@mightymoon6791]

Khem ı said ı love medium rare tho

[@khem8998]

NDNG Adolfy Shitler and the prime rib is medium rare

[@tommyt1971]

I watched Alton Brown’s vid on prime rib and it looked pretty easy to carve off the bones and he saved them, saying he’d crisp them up in a toaster oven and chew on them. He also made a wild Yorkshire pudding to go along with it.

[@deidrebetts2936]

Save the bones to make an amazing sauce or stock!

[@Metal_Auditor]

The spinalis looks overcooked. Low-n-slow prevents that, and you can still sear on a crust at the end.

[@CookingbyCampsite]

stalrunner you’re exactly right!

[@chrispratt8464]

Reverse sear is the way to go. Kenji knows what’s up.

[@crissanchez9527]

True that, I love Alexis, but even she is wrong compared the food scientist, Kenji!!!

[@lizkiesman885]

Followed the directions exactly and it turned out PERFECT!

[@Trackerstatus]

"be generous with salt and pepper". Proceeds to leave gaps of meat unseasoned.

[@chrisjohnson1049]

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!

[@LonelyManBGs]

I’ve been fasting for nearly 30 hours, and now all I can do is watch steak videos.

[@dg-vg9di]

LonelyMan BGs i got the same issue. I fast twice a week for 36 hour fasts and I find myself watching food cooking videos.

[@mattbarnett4210]

We season ours just like this, but let it sit in the fridge a minimum of 7 days. Then we pull it out and let it come to room temp for 5 - 6 hours before cooking. Amazing.

[@tinatownsend1622]

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 :-)

[@markk9324]

kzbin.info/www/bejne/hIa0ZWyJpNmYe5I

[@kittydavis7831]

Same here, meet me back here tomorrow and let's compare notes! I'm a bit nervous lol

[@gregt6688]

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

[@SpiralBreeze]

We always make prime rib even for thanksgiving. No other meat matters point blank.

[@CindysHomeKitchen]

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.

[@jigarzasu]

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.

[@manuelamaral3792]

Speaking knowledge

[@aaronguerrette]

Love how there was ZERO trimming of the fat cap and silver skin. Nothing will penetrate the meat. It is also called truseting the rib bones back to roast. A skim coat of olive oil helps spices adhere, imparts flavor, color, and gives it a better crust.

[@ronaldmhng]

0:35 and a little bit of tHyME and patience ~

[@matthewmusallam1590]

So like are you supposed to add butter or no? Also are you supposed to add more seasoning? Am I supposed to wipe off the moisture and seasonings when it's done in the fridge?

[@miketheweird13]

I work at outback steakhouse. there's two ways to have your steak or prime... mid rare, or wrong

[@greenidguy9292]

miketheweird13 exactly, who wants to eat shoe leather and also lose that amazing flavor?

[@ThorHC11]

@b king You're a moron if you think mid-rare is raw.

[@RealCarlosJr]

By far the best recipe to make this - we have it saved and use it a few times a year’. Thanks for posting!

[@markm7101]

Sou vide is a better for consistent doneness followed by torch for browning.

[@d.denson4261]

Future episode suggestions: 1. Sushi 2. Ramen 3. Tacos 4. Shellfish (shrimp, crab legs, lobster, crawfish) 5. Salad

[@nishajohn7847]

Alexis: Make sure you're REALLY generous with your seasoning Also Alexis: *sprinkles just salt and pepper* **brown people everywhere are quaking**

[@bigtodd12159]

Tried this recipe for the first time, and it was the best prime rib I have ever eaten

[@0981vince]

Watching this with braces makes me envious.

[@jonnycomfort8907]

I'm smoking one for the holidays coming up. A couple of changes but nothing too crazy. If you have access, reverse searing would take care of the crust without overcooking the outer portion of the roast.

[@BreathofSpring24]

“It’s like meat candy.” Lol!

[@pumpkingrower906]

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.

[@normb28]

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

[@PsychicsRfake456]

you don't need to have the roast "boned and tied". by doing so give an avenue for the juice to escape. leave the bones on and just carve when done. it is not hard at all to cut the bones off after its cooked. I do this every Christmas and the roast comes out great every year

[@izzy1221]

You know who makes prime rib? Karen. She does it only to impress her mother in law. Don’t be like Karen. *Cook prime rib and treat yoself. Self love!*

[@neneprxda3556]

Izzy no one cares about mother law

[@AlexWilliams-zi3xx]

i had smoked prime rib last xmas and it changed my life. WOW!!!!

[@dihydrogentreoxide9143]

Alex Williams amen brother it’s great

[@ratcasserole2163]

Anyone else recovering from seeing KZbin Rewind 2018?

[@user-kx9xl2km5o]

Yes

[@David-wm4ox]

hello, I plan on making this for the holiday Christmas, could you please tell me what was the music you used in the background it was a nice Christmas jazz type, I'll let you know how my prime rib turns out

[@jyotishkaraychoudhury4762]

Did anyone notice that the background music is actually Angels We Have Heard On High. 😇

[@ZonalJump97]

Guys, if you want evenly cooked meat all through the interior, get a probe thermometer and put in the middle of the meat and cook it in a 225-250°F oven until the thermometer reads about 5-10° lower from your desired preference. Let the meat rest for a bit and then roast it in a 500°F oven for 30 minutes or until you see a nice crust on the meat

[@sophievenman3366]

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.

[@timgreen2426]

Yorkshire Pudding

[@madisonfosterDiscGolf]

This may be a silly question, but because the seasoning is also applied directly to the ends of the roast, will the end pieces taste wayyyy to salty? I know the seasoning has to penetrate to the middle, I just didn't know if the extra seasoning would make the end pieces too salty

[@newto2794]

"Optimus is the ultimate Prime" -Rib: Hold my beer

[@jimdowell1729]

what about rodimus prime! LOL

[@dylankeogh2023]

@@jimdowell1729 shh nerd

[@rorto002]

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.

[@Littlething41]

Can you use this same recipe for 1 single bone-in slice then opposed to an entire roast?

[@jimklemens5018]

No. That would be a steak.

[@anirudhmuthusamy]

Take a shot every time she says "prime rib"

[@mia.young4756]

Or expensive

[@nerak1848]

I've bought a small rib beef joint because there are only 2 people. How long should I cook it for? it's approx. 2Ibs in weight. Just one bone.

[@RU-HDD-4-HVN]

Disclaimer: No vegans were butt hurt during the making of this Prime Rib Masterpiece!!

[@ronjohnson9507]

Yes they were, and nobody cares😂😁😱

[@krpyton7368]

Something that puts the warm to your heart especially on the special holiday

[@julesgainey9677]

Wow, they overcookedthe shit out of the roast

[@singjai108]

I just watched this again. That part about choice or prime ("go big") made me unaccountably nostalgic for 2019.

[@tvjapanfoodie4671]

Happy holiday everyone🎄😚

[@hannahcortez_]

Prime Rib INGREDIENTS 3.5 kg (8 lb) prime rib, bones removed and tied back to the roast kosher salt, to salt freshly ground black pepper, to taste

[@maximboyyy8542]

I'm so hungry... You're killing me!!

[@UnknownUnknown-cf3lq]

Have you tried Bofa?

[@angelathanasiu]

CAN U TELL ME HOW LONG WOULD I COOK MY PRIME RIB THAT IS 6 POUNDS...WOULD I GO 450 FOR 30 MINUTES THEN 325 FOR 66 MINUTES SINCE IT IS 11 MINUTES PER PUND; THEN COVER WITH FOIL FOR 30 MINUTES IT THAT SHOULD GIVE ME A MED RARE PRIME RIB....AM I RIGHT?

[@wildgeek1]

Yes! You listened well lol. That should give you a delicious prime rib dinner.

[@lunnalocca9376]

Med well is as far as I go anything else feels like I’m chewing forever wether it be well done or med rare. Med well is perfect to to me. Still juicy but less work

[@isaacasdreams]

Yeah and I hate looking at slimy uncooked fat. Med is perfect for me.

[@patches1589]

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

[@morganchilds9054]

All that work on that beautiful roast and then you shred it with a serrated knife. I'd recommend anybody who watches this and goes and spends $100 on a roast to use a proper carving knife.

[@alyssavanorden8769]

It's not that much . I got a slightly smaller prime rib for 33.00.

[@blueyedenigma5010]

Serrated blades are only good for bread and tomatoes imo. 😊

[@snarkycharlies]

Any tips on reheating before serving?

[@OMGitsTerasu]

I hate those "it's still raw" people It's like you don't understand what temperature bacteria is killed off at.

[@tbjornholdt]

Aaron Turner so you only cook food to kill bacteria, then it must be really fast to cook a ton of food.

[@invertedcrayon]

@@tbjornholdt the whole argument for cooking well done is that it's undercooked, implying that it is unsafe to consume. OP said that it is perfectly safe to consume at this level and it's definitely tastes the best.

[@sidm5982]

Aaron Turner here is the FDA (food and drug administration) recommendation ...” Cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time.”

[@MrMegacoffee]

@@sidm5982 Yes But 120 will give only 125 to 130 to 140°F at end of rest Medium Rare 140°F 145°F at end of rest. still a bit under dun for me.

[@derekcoble2215]

I followed this recipe. Had a meat thermometer in. Took it out at 125 instead of 120 because my in-laws like meat more cooked. Thought I’d split the difference and make it medium right?. Well the temp kept rising all the way to 145. It was still delicious but why did it rise so much after? It was a 10.8 lb roast. Does the weight have anything to do with it?

[@MrPieman00]

Yes its the reason why steaks only rest for about 10 minutes while roasts rest depending on size. when it rests it increases in temperature before cooling which is why you usually finish cooking before the desired temp.

[@SKRUBL0RD]

Prime ain't hard to find. Sam's club and Costco always have them available for the holiday season.

[@handsomepackage7004]

Tasty, in your video you said to roast at 11:00 to 12:00 minutes per pound. Is that after the heat has been reduced to 325 degrees.

[@AC-wl7ve]

that carving knife looks brutal. your'e massacarring the meat

[@ilovetweek000]

A C do you want her to use a fucking cake knife or something?