How to Reverse-Sear Prime Rib (Feat. Kevin Smith, The English Butcher) | Kenji's Cooking Show

[@mattymattffs]

Using the chef John tune. Hot damn

[@Savagefred]

After all , you are the king, of what song to sing

[@jeffneiman4635]

@@Savagefred we might not all see that its royalty free!

[@ocelotxp]

But thank god not his speech pattern…

[@madmonk3030]

I had a brief hope we'd get a crossover cameo.

[@MikeySassounian]

I was so ready for chef John to pop out. Kenji if you did that the internet would explode

[@angrygopher]

A remote segment. A costume change. Perfectly cooked prime rib. Jamon getting the first taste. This is Kenji’s magnum opus.

[@katydidiy]

Hahaha! Nice nod to Chef John, another pro, loving teaching.

[@chriscapano3406]

I heard that little musical cue as Kenji walked out of the butcher shop and I had to smile. Good stuff.

[@chongli297]

@@chriscapano3406 yeah I always associate that music with Chef John too! I've heard it on other, non-cooking related videos. I think it's in some archive of royalty-free music for video creators to use

[@planetsoccer99]

@@chongli297 half in the baaaaag

[@jasonmilliman1047]

I loved the “Picture in Picture” segment. Throwback to Mr. Rogers! I was waiting for the miniature neighborhood where B & C is located. Great job as always and thanks for always supporting local businesses.

[@peraltarockets]

I don't know if Kenji wants to have a miniature Seattle model with street cars in his living room, but it would be kinda cool.

[@BongEats]

Can one ever tire of looking at a perfectly rosy prime rib? Loved that you included the shots of the visit to the butcher shop too. Thank you and happy holidays, Kenji!

[@alexcamacho4880]

Nope.

[@oTreeni]

I cooked a Prime rib for Christmas and of course there had to be ONE person who complains that it's too "raw".

[@MyPOVLunch]

Everyone else: "Salt and pepper to taste." Kenji: "Salt and pepper to 'what a flurry of snow looks like on an empty New England parking lot.'" 💛💛

[@jkaznosky]

The impatient dog moan at 23:20 killed me.

[@BoricuaTaco]

Kenji that Zelda metaphor was absolutely mint. You know your audience well lmao cheers to you sir 🍻

[@heathentown]

LOL That's about what I said, hah!!

[@bladeez]

when ?

[@What_111]

@@bladeez 14:50

[@tzarn1]

The sound upon opening the oven after the sear is magnificent.

[@TomReinerDE]

Could we just take a moment to appreciate that an invitation to a game night at Kenji‘s house must be one of the greatest treats ever? 😊

[@torsloke]

That was my first thought. There are definitely tiers of fortune, but going to Kenji’s for game night, and oh by the way he cooked a prime rib, is top tier.

[@jevee00]

I'm a gamer. Dang I'd like to know what games they're playing!

[@miseentrope]

@@jevee00 Not a gamer; however, a Kenji Makes Game Night Snacks and Names Fun Games is definitely something I want. 🫕🎲

[@justinguitarcia]

That breville oven rules. Got it for myself as an early xmas present. Its an excellent tool. I never use my oven now

[@natalliakoller7454]

I have one of these and cleaning it is a nightmare!

[@vviervs]

this is an excellent video. i loved your interview with Kevin Smith. Being able to visualise the cuts while hearing such an expert talk over the different cuts and methods was excellent. thank you! edit: wow that sweater is amazing

[@leewinlan8084]

Never seen Jamon come up to ask for food like that before. Must've smelled sooo good 😊

[@LabCat]

The little whimper he gave was precious. "Daaaaaad... can I have some? Pleeeeeease?"

[@cesarrojas4526]

My god that Mr Rogers reference made me grin so big. Now all I need is a full Mr Roger's style episode, full with guests, sweater changes and some singing from Kenji

[@LowSlowBBQ1]

I've roasted/smoked quite a number of prime rib and still, when you cut the first slice, I couldn't help but smile. Lovely looking hunk-O-beef.

[@gavinspencer399]

When it hit 115º did you turn off the oven and leave the roast in there to rest? Not clear. Thanks.

[@matthewm4336]

Kenji has been on a tear with all this new content on youtube, tiktok and instagram and I am absolutely loving it

[@isagoldfield7393]

🥩🥩🥩🥩🥩

[@Jonpoo1]

He works for himself but is still grinding for that promotion.

[@wbrian507]

Kenji, I have used your prime rib method many times and the results are always outstanding. Thank you for all your hard work and research involved with developing your recipes.

[@qetuR]

When you have a $200-300 slab of meat you gotta make sure it gets cooked perfectly.

[@CRYOEMER]

it would be fabulous if my parents understood this and didn't overcook prime ribs and wagyu steaks when we visit them once a year :( @@qetuR

[@isagoldfield7393]

My husband watched this from beginning to end (which it never happened). He’s been cooking our prime rib roast every year & he said he always learned something new from Kenji. ♥️♥️♥️U for our home,,,,happy holidays to you & your family🎄🎄🎄

[@pegparrish3512]

Oh Kenji, what a fabulous and generous holiday gift to all of us!! My roast is in the fridge, ready for the dry brine procedure and I will follow your directions exactly. Best wishes to you and your family for a joyous holiday season!

[@normp3273]

I love the nod to chef John's intro theme!

[@minhtrung0602]

and the whole introduction as well haha

[@isagoldfield7393]

♥️♥️♥️♥️♥️

[@basementcat1999]

I love that I can hear your dishwasher gurgling as you work, gives a sense of realism in the kitchen that’s often missing ❤ I feel like a lot of KZbinrs are super precious about any tiny noise that could possibly be picked up, and actually bring attention to it when they apologize for it 😂

[@LuisVelazquezLV3]

its' cause his kitchen is SUUUPER compact, aka small. its a REAL kitchen, not some studio, to your point.

[@peter26514]

Great video, loads of educational content. Really liked the part at the Butcher, great visuals, very informative - you don't get to see the whole half cow cut up that often.

[@WhiskyCanuck]

With that music, for a moment I thought we were going to drop in on Chef John

[@joefleischmann]

I did your reverse sear method 4 yrs ago Thanksgiving and it was awesome. Doing it again tonight (Christmas Eve), anticipating equally incredible outcome. Thanks!

[@rustinmichael]

I follow your prime rib recipe from your Food Lab book every time I make prime rib. I have never been disappointed. Looking forward to making it again for Christmas.

[@vanessathurlow68]

My girlfriend and I make your prime. rib recipe every Christmas and talk about looking forward to it all year! Fav meal of the year!

[@Perly53]

It looks like the roast went straight from the fridge to the 225 degree oven. I base this on seeing the temperature reading with the probe at 39 degrees. Other videos say it's important to let the roast come to room temperature before putting it in the oven. I'd appreciate your feedback regarding this. Thank you!

[@sparksblaze]

I love that you had your real fridge, with normal things in it, to put the roast in for dry brining.

[@christopherkarr1872]

Thank you for teaching people dry brining. It's crazy how few people understand that such treatment both denatures proteins and improves moisture retention due to the hygroscopic nature of salt.

[@morganbrowning9899]

Kenji, this was phenomenal. I loved the Mr. Roger’s style adventure you took us on to the butcher. The Zelda reference was helpful and fun! Keep it up, you are a wonderful human.

[@LabCat]

I don't think it's possible to get tired of watching you cook, Kenji. You present recipes and techniques in such a way that they're accessible to nearly anyone, you don't shame people for using store-bought ingredients, and you love hot sauce. Merry Christmas and a blessed New Year to you and your family!

[@Makeupyourworld629]

I started cooking prime rib this way about 10 years ago, when I was fourteen. I learned it from the Chowhound website which now has closed down :( so amazing watching you do this recipe. I usually just add a garlic-butter crust and make a horseradish cream sauce alongside. I love it.

[@miseentrope]

Dang. Forgot about Chowhound site. Good content.

[@rsybing]

5:03 was lowkey hoping for a Chef John cameo at the sound of the music...

[@tomweickmann6414]

Beautiful cooking. Simple, to the point. My favorite way to serve is a thick slice for everyone with each getting topped with one of those rib bones. My guests know they are lucky because those rib bones are the Chef's Private Reserve and only the most deserving receive one.😊 Bon Appetit!

[@porcello2007]

Perfectly done. Best sweater ever in a KZbin video

[@billturner1960]

Wow!! A lot of great tips!! It's awesome that you've taken the time and effort to have your butcher explain some of the finer points of the various characteristics that is associated with the better cuts. Your explanation of how the aging process once salted affects the final product. Great job man and please keep up the great work!! 😎👍

[@ghankghank]

A $269 roast for game night. Kenji lives large.

[@jlee104]

have you seen the price of beef at costco for the same cut? Even those are running $100-120 for the smallest choice beef roast these days, so for premium beef its not that much more of a jump

[@tzarn1]

It's also a business expense!

[@davo912]

@@jlee104 the difference is Costco is BONELESS and doesn't cost what he paid for the roast. Sam's club is the same around 17 a pound for boneless prime. Think he overpaid since the roast looked like choice and not prime

[@Hyperbolic_G]

​@@davo912he also is helping a local small business, so I don't think he really cares

[@davo912]

@@Hyperbolic_G sure paying 10 bucks more a pound. and it's bone in..so you know what he is thinking?

[@BryanMassey]

I love this style of content. Showing us the shops is great addition to the cooking portion!

[@timothywarden8281]

I cook a prime rib Holiday dinner for my hiking club, we alway get 70 guests, so thats 4 large roasts. The butcher ages the meat for 35 days. With the exception of starting in a cold oven this method produce the most beautiful roast one could imagine. I got comments like melts in your mouth tender. Thanks1

[@richardlamere2887]

My grandfather was a butcher. He passed before I really knew him, but my dad was and excellent cook. Dry salt brining was standard. That was 50 years ago and still is the best. Chef John, Zelda tribute is fabulous. Visiting the butcher is the best. Brining mine right now. Yes, I am a cooking nerd. Love your videos and books ❤❤❤

[@Drew-C-]

Hi Kenji, great work as always. Love the detail, editing, and story-telling you put into each episode. My brain tripped out a bit when I heard the Food Wishes song though! LOL!!

[@alexanderdeitsch8839]

Thank you, Kenji. You've taken it to another level with your videos.

[@carolmelancon]

Thank you for a great video and technique. As long as you insert the Combustion Inc. thermometer past the mark (about half way), it can withstand temps up to 575ºF (300ºC). The yellow cap is ceramic.

[@johnhill1085]

Having my own successful recept for bone in prime rib, I'm always open to new ideas. I've seriously watched hundreds of others video's. But, non like Yours which was Very well done. (pardon the pun) Thankyou for having the thought to put it all together for those you tend to be at loss of what to do. Merry Christmas & thank you again!

[@simnick]

I love Kevin and Beast and Cleaver! So glad you could get him in this video. So lucky to have him in my neighborhood!

[@neonbenthic]

Thank you so much for the information, I've never cooked a prime rib before but following your lead I made the perfect and most delicious prime rib I've ever had. So tender and flavored within the meat.

[@BadCookWhoJudgesChefs]

Just wanted to thank you. I grew up watching Food Network with my dad. He loved to cook but I never actually started cooking until I was 30 during Covid lockdowns. You, Andrew Rea, and Chef John lit a fire in me. The Food Lab was the first cookbook I ever bought.

[@bartman311]

First you are Mr Wizard, now Mr Rogers. Love this!! I've seen all your videos and look forward to every one! Thanks for all you do!!

[@permie]

LOVED picture picture - the intro/outro music was perfect. Felt like Mr Rogers in all the right ways.

[@annemarierisquez-tomasyan4085]

After watching this video and reading your recipe in SE. I have two questions. (1) Hitting 115° or 120° to remove from oven? (2) After hitting 115°, rest inside or outside oven? . My prime rib came out very good but I took out of the oven at 117° and lightly covered it with aluminum foil. Had to transport to my sister’s home (not too far). Like Kenji we were not ready to eat. Roasted at 500° for 10 min. It all came out really well. Thank you Kenji for all your videos.

[@gregw_]

Love that you can hear Jamón whine a bit the instant Kenji starts carving. Dog knows whats up!

[@Jamie_kemp]

1:23 Surely you want to add enough salt on the surface of the meat to season the entire body of the meat, even if the surface is too salty and the interior has no salt at all? I would assume the lack of salt on the interior would account for a large amount of salt on the surface of this cut for example, making salt per lb (or gram/kg for me as a brit) is a perfectly acceptable way to go about things? (of course precise measurement is often fruitless in cooking anyway, but the principle of the thing seems to hold strong in my mind contrary to your point)

[@royarguello8509]

Happy Holidays Kenji. You're my boy.

[@colinjohnson8511]

Great video , looks so delicious . we need more Kevin Smith on KZbin !

[@ligerzero2742]

Just picked up my Christmas Prime Rib today. Talk about great timing. And then Kenji throws in a Zelda reference to boot! Can’t beat it.

[@michaeldere2892]

As soon you said 'who wanted the bones', I heard the pup in the background volunteering 😂 in my mind. Looks good! Reverse sear is my go to! 😊

[@veggie62a]

I love the idea of using mostly your toaster oven for roasting, the energy savings have to be pretty significant. I assume the only real common thing you might still do with your big oven would be baking bread - or even that?

[@TacohMann]

I have the same oven and use it for literally everything. It's a little pricey (~400) but it cooks faster with better browning and temperature control than my big oven so it's worth it. The only thing I still cook in the big oven is large items (e.g. turkey) and pizzas, as it only gets up to 480.

[@bigbird2451]

I once did a prime rib for Christmas dinner where I made a rub of salt, herbs and a Ton of ground saffron. (Our guests were Persian and had given us the saffron.) It was a beautiful, golden roast beast.The meat disappeared pretty quickly and the ribs were definitely gnawed on.

[@suzanne6441]

This is what we're making tonight - thanks for the video and Merry Christmas!

[@yugnok]

Just made prime rib in a Breville (lower end model). Same instructions. Turned out just like his. Worked out great.

[@septicg]

Zelda reference and Vader Christmas sweater! Above and beyond the ever rising bar of free and entertaining cooking mentorship. Thanks man

[@elizabethj7969]

This was awesome! I love doing prime rib for Christmas, and i love your Zelda reference! Fantastic and fun content, as always! Thank you!

[@JeremyPickett]

Kenji, merry effing Christmas. You are a treasure.

[@chrisabcdefg8171]

I've been making reverse sear for years. In fact I have in in the oven right now for last day of '23. I usually take it out at 120 so I lowered my Meater to 115 as your rosey one looks perfect.

[@garygnu8275]

I followed this step by step and it turned out PERFECT

[@Jmoss7]

Another Kenji classic where I look at the end result and say aloud "god it looks SO good" ... I really want to try this someday

[@tomaedmo]

The serious eat website says to take it out 5 degrees higher than what you say in the video!

[@misc.cont.]

Merry Longissimus, Kenji to you and yours!

[@ADR-j9m]

I enjoyed the butcher explanation and demonstration. Great approach!!! I use my gas grill to finish. That sucker can hit 600 degrees!! Also, I recommend separating the ribs from the roast and stuffing with salt, pepper, onion slices, garlic and whole rosemary. then reattaching. Where can I get the thermometer?

[@sammyboy96]

Looks absolutely fantastic 😍 Genuine question, I've noticed you grabbing salt with the same hand you touch the meat with, the way I learnt was never to do this due to cross contamination, but I'd love to hear your thoughts on it!

[@AlexanderGlenn]

He’s said in the past that he’s not concerned in the salt, it kills anything that he could be putting in there.

[@s0d4c4n]

This is the way. Just made one using your method and it was amazing

[@RyanTenney]

Absolutely love the Picture Picture bit. Bravo!

[@bobbykeene12]

Man Kenji- I wish you would go back to that store and shows us the different steak cuts from tail to shoulder. I always struggle with getting the best chuck shoulder steak. It would be nice to see the structure I should be looking for ie. where the rib eye becomes the chuck shoulder.

[@HeartofArcana]

Kenji are you playing D&D at your game night?

[@nicholascrawford6068]

That dog knows what's up...looks good! I've been doing reverse sear on my rib roasts for a couple years now. It's the best

[@Christopher0601]

Kenji is such a class act

[@brendathorpe6179]

Loved that little squeak of noise from Jamon, you know he was drooling!

[@davidashton1452]

I love you interacting with great food purveyors

[@LordandGodofYouTube]

Kenji, your original reverse seared steak video changed my idea of what a good steak is. My girlfriend said restaurant steak would never be the same after eating a reversed seared grass fed Scotch fillet I cooked her. I did find however when i purchased Wagyu with a high marble score it was way too beefy tasting for me, it was like an overpowering beef stock flavor.

[@kimaniwilson1]

Great video, I have a prime rib roast dry brining right now. Pretty excited to cook it tomorrow.

[@The_Argent]

Looks awesome! One suggestion would be to cut the meat off the bone, dry brining them separately and then tying them back together before cooking. Gives another big surface area of meat to season and helps break down the connective tissue between the ribs.

[@bsass1813]

I love all the great information you’re giving very educational. Thank you.

[@dougww1ectebow]

This is how I will do mine, this looks amazing. I never thought of using the convection one but I just happen to have one.

[@JohnHausser]

Awesome video Kenji ! Great job 🥩 🎄

[@ableaquariums5480]

Great to see the traditional head camera back. Your new camera set up is good but is no where near as immersive or educational as this head cam. Thanks for bringing it back.

[@almehdi001]

Great video, can you cook it lower than 225, say 200 to get it more tender?

[@JKenjiLopezAlt]

Yes as low as 150 kf you’ve got all day!

[@MissouriAdventures]

Loved this recipe. We’ve used this to create our own family Christmas tradition of doing this. Great video.

[@rosebojorquez1237]

I always learn and enjoy so much when I watch your videos ❤

[@djlow2451]

Crushed it. Ordering that thermometer for sure. Also need to visit that shop next time I’m in Seattle, thanks! If ever it’s worth your time, would love a video on sides you may have served with that prime rib. Hope that was for the Hawks game!

[@robinwalker5830]

Looking forward to it. My Mother-in-law requested my prime rib (from your recipe) for the fourth year in a row.

[@Nythos_]

Next time you clean your toaster oven would you make a video?

[@billburbank4314]

Love low n slow and dry brine methods. Surprised John didnt call out fav bone numbers 5-11. I pref 5-8. Also he didnt offer to cut and tie. My pref as well. Pellet smoke at 225. Finish in 500° conv oven. Yum. Great vid Kenji.

[@houseofknox8066]

This was great, chef. Hope you visit Beast & Cleaver again. Super informative

[@silkhenge]

23:20 hamon little beg sound awew

[@flushentitypacket]

Is there a reason for adding the pepper before letting it sit in the refrigerator vs just before putting it in the oven? I would have thought the pepper would only get less potent and absorb smells from the refrigerator just sitting for days.

[@lindacoffin5110]

I so enjoyed this. Growing up in Alberta there was roast every Sunday. Not cooked like that. Now we know better. Thank you Kenji.

[@RYTF5]

I'm so happy he clarified Prime Rib doesn't have to be USDA Prime. Gotten into too many internet arguments over that one.

[@DarkDuskStorm]

A gem of a human

[@GamingBoy84]

Hey Kenji, do you have affiliate links to some of the equipment you use (e.g., thermometer)?

[@frasersgirl4383]

Beautiful piece of beef!! Question?? Can I reverse cook/sear a chicken??

[@ricolives1166]

Now thats how you make ANY man instsntly happy. Very healthy. Absolutely magnificent