Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying
@DavidRamirez08974 жыл бұрын
Not a vet but same man. I started working in the oilfield about 4 yrs ago on a little spuddin rig and on my week off i started getting so bored of eating the same fast foods in my small town and i grew an urge to be self dependent and learn to cook. I've been on this channel about 2 yrs now i believe and it's helped me so much with my culinary journey.
@TickleMeElmo554 жыл бұрын
@@DavidRamirez0897 @Back2TheBasix Good for you both. Forever learning. In this case, learning cook which is an underrated and overlooked skill.
@Ikisis4 жыл бұрын
Cookings great man, Huge stress relief and when people love what you cooked it makes you feel even better.
@MAScreech4 жыл бұрын
@@Ikisis it’s an amazing outlet.
@aaronchadband95194 жыл бұрын
Agreed it is a great stress relief and outlet while learning a skill that improves your life in a lot of ways.
@LordOfDisbelief5 жыл бұрын
Recipe quick reference: Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving Example: Start at noon, out of the oven at 5 with a 10 pound roast The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C Rest for 0:30 to 1:30 hours Crank the oven to 500 F or 260 C Sear it for 10-15 minutes no longer!
@DoodleHats5 жыл бұрын
looks like hes got something else in the bed before he adds the rosemary and thyme...?
@kondasixtytoo4875 жыл бұрын
Doodle Pie bay leaves, I added a little wine too
@duanehealing59655 жыл бұрын
Also, if you don't have that stuff on hand, you can skip it. I did mine without the aromatics in the pan it it was still amazing. Don’t be a slave to the recipe, use it as inspiration. After all, as Chef John would say, you are the master of your cooking disaster.
@mustangguy62425 жыл бұрын
You forgot an important step. A day (or two) before, rub coarse salt all over meat and leave (uncovered) in refrigerator. This allows the meat to absorb the salt and dry out and firm up a bit. There's plenty of fat inside to get things juicy again. I made the roast yesterday for Christmas dinner, and my 80 yr old father said it was the best prime rib he'd ever eaten. Reverse sear works wonderfully!
@tendogtags77565 жыл бұрын
Rabbitt
@alexbaresel47774 жыл бұрын
Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.
@Yasinyoh2 жыл бұрын
I come back to this video every year at Christmas time. Thanks Josh
@brianpatrick64892 жыл бұрын
I'm here for my 1st time going to make this Tomorrow for Christmas 🎄 looks like the best one
@clayedinger7792 жыл бұрын
Same
@VarsitySmurf2 жыл бұрын
This is peak Josh. I’m making this for the first time tomorrow (dry brine since yesterday).
@crisponyoutube2 жыл бұрын
I also make it every year for Christmas. Comes out perfect and I always get compliments
@SirForcEdge2 жыл бұрын
Same
@5857Farm5 жыл бұрын
Your poor neighbors must feel horribly inadequate 24/7 with all the delicious smells coming from your place.
@Guitar_hero5 жыл бұрын
Accompanied by the sound of a glaring smoke alarm
@nyworker5 жыл бұрын
Plus the piano playing.
@davidawilliams86035 жыл бұрын
@Pewman now 773 likes
@kejuan15 жыл бұрын
Davida Williams it was before it got more likes
@ShovelChef4 жыл бұрын
@Pewman, 966 now. Satan's weird cousin. 😜
@mariaelenaorozco73125 жыл бұрын
This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again
@DianaMoon114283 жыл бұрын
Does the reverse sear overcook the interior of the beef?
@angrymushroom265 жыл бұрын
Andofcourseflakysalt!
@godis...78375 жыл бұрын
I thought of the same thing when I heard it. Haha.
@clear67234 жыл бұрын
of coarse*
@ilovetweek0004 жыл бұрын
possette ! oh god
@patbond1754 жыл бұрын
I had to listen to it three times to figure it out!😀
@audiosane42144 жыл бұрын
"Flaky salt." Thank you for this comment! 😁 I had no idea what the hell he said. 😋
@mernetta2 жыл бұрын
Thank you it came out perfectly. My roast was small about 1.5kg! Cooked it at 390 degrees for an hour let it rest for about 35 minutes then broiled it for 5 minutes!!! It came out perfectly tender, pink and so tasty! Thank you again for guiding me.
@joeblow98502 жыл бұрын
He said nothing about BROILING!! Seriously? If you broiled a Prime Rib snd it came out good than consider yourself lucky.
@bobbydylan82432 жыл бұрын
@@joeblow9850 I mean, you can always modify recipes to fit different possibilities. Sometimes, the ovens that some people have might be under temp, and so they need to broil to help finish a crust, or maybe she wanted a better crust? Plus she even let it rest and broiled it after it cooled down a bit. It's hard to write out of the notebook sometimes, right?
@j.84782 жыл бұрын
@@joeblow9850 he said to put the temp up to broil at the 5:16 timestamp for 10 min?
@joeblow98502 жыл бұрын
@@j.8478 there’s no way in hell you can BROIL a piece of meat for 10 Minutes straight without turning it into a BRICK!! What they were trying to say was they BAKED it at a high temp of 500 NOT BROILED
@JennieC.2 жыл бұрын
@@joeblow9850 The highest temperature of an oven broiler is 500-550, the only difference between broiling and baking is top element only vs top+bottom. It's entirely possible to finish a crust on broil given that you've already achieved the target internal temperature. I don't understand your reaction unless you don't actually know what a broiler is or you've mistaken broil for boil.
@fglend735 жыл бұрын
A wagyu prime rib??? You must be swimming in that KZbin money my friend.
@joaovitormatos81475 жыл бұрын
TWO wagyu prime ribs
@vinstinct5 жыл бұрын
Seriously. When he said that I immediately scrolled to the comments to see what people would say. Damn, I'm really happy if I get a real PRIME rib, but I'll take a choice cut any day as well. Ribeye is pretty fatty and marbled as it is.
@TehMunch15 жыл бұрын
@@vinstinct as a butcher he got riped off i seen prime reserve have better fat marble that that. thats almost down to choice grade. ill have to take a pic of the prime one i cut today. God dam that thing was 1/2 fat basically
@JoshuaWeissman5 жыл бұрын
I couldn't get any wagyu prime rib in time for this video, these were prime. :)
@vinstinct5 жыл бұрын
@@TehMunch1 yeah it didn't look particularly well marbled to me. I'm sure it still tasted great.
@alexwolf21455 жыл бұрын
Just used the reverse sear method and it worked great! Also a 500° pan can cook thumb pretty fast too
@jennifer7265 жыл бұрын
I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!
@natnichacongedo75173 жыл бұрын
My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!
@blipblop11122 жыл бұрын
Your husband is a chef? EPIC
@michaeltaylors24565 жыл бұрын
It’s on ! The smells of the rosemary and garlic filling the kitchen are wonderful.
@dylannguyen65264 жыл бұрын
I’m making it tomorrow for Christmas. Merry Christmas everyone!!
@paytonneyman39254 жыл бұрын
So how’d it turn out Dylan?
@SomePython4 жыл бұрын
Are you related to Diane?
@dylannguyen65264 жыл бұрын
@@paytonneyman3925 It turned out great. The roast was so juicy and tender. I’d recommend this recipe for anyone to try
@debbiepowers47434 жыл бұрын
I love the music you play during this video. It makes me nostalgic. I paid about $230 for my roast, so I think I’ve watched every video on KZbin about cooking one of these babies, and I have decided the best way to cook it is the reverse searing method that you use. So thanks for the great video. And just to let you know, you were absolutely adorable.
@RawrRainbowDinos11 ай бұрын
this is literally the best prime rib recipe ever. i’m in the texas freeze right now and my boyfriend and i decided to make us a little monday night prime rib using the second recipe - amazing! couldn’t have come out better. and the apartment smells great!
@joel2229025 күн бұрын
Who’s here in 2024?
@aimd-pulse15 күн бұрын
Yep
@Kazrius12 күн бұрын
.... not me
@IDGAF20249 күн бұрын
Yeah buddy
@Fran-or3lt7 күн бұрын
Yep
@buddywahlquist24677 күн бұрын
I come back every year, lol
@witelite19593 жыл бұрын
3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!
@MrKhoshkhial5 жыл бұрын
Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.
@JoshuaWeissman5 жыл бұрын
@laureneliek60183 жыл бұрын
@@JoshuaWeissman Whats the title of this lovely Music?
@mr.elastomeric17872 жыл бұрын
@@JoshuaWeissman Do you say flickers? End of method 2. Listened 10 times and auto captions on. Thanks looks great.
@jorgeospina6112 жыл бұрын
@@JoshuaWeissman aye josh, it looks awesome, but how would you do it in a restaurant service? I work in a steakhouse. I guess you would have the entire piece already cooked and rested, but would sous vide seal each portion? How can I reheat it without losing the pinkness? 🤯
@IrishBShep22 сағат бұрын
This was a hit last year and I am getting ready to do it again tomorrow! Thank you so much for this! You really have taught me not only how to cook it but the most amazing way and the family couldnt stop talking about it last year! When you put this much money down on a piece of meat you have to do it justice, and this does just that!!!!
@witelite19594 жыл бұрын
2nd year in a row that I followed your recipe. I can't believe how incredibly delicious and absolutely perfect it turned out. For anyone that's new to this method, the hardest thing you'll need to tackle is TRUST... Just trust the method.
@DougTooley5 жыл бұрын
We made our rib roast this way for our Christmas dinner. It was perfect! Cooked at 225F to 125F on the thermometer, sat for 10-15 while the oven heated to 500, then 10 minutes to brown the surface. Result was red from edge to edge. Important: garlic on the surface was done, so removed it before the 500 degree finishing, otherwise it would have burned. Served it as a garnish.
@ravhughes3 жыл бұрын
How long per pound? Thanks
@Hudson44265 жыл бұрын
I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time
@jaymie6779Ай бұрын
this year is gonna be the first without my grandma. she passed away just days before christmas last year. so, we are making the holiday meal she always made every year. Prime Rib, mashed potatoes w/ mushroom gravy, stewed tomatoes, glazed carrots, and rolls. thank you for making this video.
@express-wc80305 жыл бұрын
Joshua:” Its very hard to over salt these things” Me an intellectual:” dumps whole box of salt”
@JeanMarceaux4 жыл бұрын
Prime rib roast: *comes out undersalted*
@michaelsotomayor50014 жыл бұрын
Legit it still won't flinch the meat lol
@djm66834 жыл бұрын
Little manga brat. Still cute
@vasiliscond94334 жыл бұрын
Aka salt crust
@daltontaylor88304 жыл бұрын
This is an actual method, using egg whites and salt you form a crust around the whole roast.
@edolan37263 жыл бұрын
Just made this! Amazing!! Did not salt the beef overnight. Definitely will do it next time. Typically I did the 500 degrees and then lowered he temp. This time salted then put the beef in the oven 250 degrees uncovered. My family loved it! Thank you for all you do
@Jackd-rp3zw3 жыл бұрын
Hello I am just asking how much did you’re rib roast weigh and how long did it take?
@scotthutson7365 жыл бұрын
I have cooked a rib roast for Christmas dinner in each of the past 6 years. I've been using the reverse sear method for grilling steak for a little over a year but never thought about this method for prime rib. Today I used the method you describe in this video. The only difference is that I used my Big Green Egg to cook the roast. I was able to keep it at 250F for the entire time (about 4 hours). I started with some mesquite wood chips to give it a good smoke flavor. After I had the internal temp to 125F, I let it rest (while preparing other food) for about an hour. I was able to get the BGE to about 525F and give the roast a great sear. Oh my goodness was this good. I wasn't able to get prime grade meat as my supplier had sold out by the time I went to purchase it. The choice grade had some pretty good marbling and tasted amazing. I had about 1/8 inch of smoke ring which was fantastic. I will be cooking every rib roast with this method from now on. Thank you for this video and the inspiration.
@grimjack51503 жыл бұрын
Tried this for the first time. Wasn’t hungry by dinner time. Ate my fill while attempting to carve. The one sample I tried to taste test led to carve a steak eat a couple of bites. Thank you Joshua. Made me look like a master chef.
@davidsperow5333 жыл бұрын
I have spent the past couple of days preparing for this meal, following your instructions explicitly, and tonight it culminated in culinary success! Excellent recipe! Thank you!
@Leonidas101413 күн бұрын
Love this recipe! Best part is you can use it for any roast and if you only have some of the ingredients, or tweak it to make it your own, it’s still absolutely wonderful. This is a year round roast recipe that everyone I’ve made it for loves.
@MrGilbert9v5 жыл бұрын
I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out
@John-pc7tl4 жыл бұрын
Josh, Josh, Josh All I can say is thank you for this video, this is my second time making a rib roast and I can confidently say that I have never had a better rib roast...ever. I did a 13 lbs rib on roast and salted it the day before. The rest I followed to the "T". The reverse sear was just soooooo good. BTW the "B roll" is what got me started on your channel. I can appreciate it.
@pronumeral14464 жыл бұрын
"I'm a little bit sicky wicky right now" "Dec 20 2019" ... he had no idea lol
@Tropical2413 жыл бұрын
Made this for Christmas dinner and did everything to as directed except we smoked the roast for the last hour of cooking before pulling at 118°. Rested until the meat came up to 130 and seared for 10 min. HOLY GOOD GOD THIS IS THE BEST ROAST BEEF IVE EVER HAD IN MY LIFE. the meat was melt in your mouth and the it was perfectly one (use a meat thermometer is a MUST). AMAZING. will use this every time. The smoke added an AMAZING layer of flavor. Well worth it.
@colina13305 жыл бұрын
I'm gonna be cooking a prime rib roast at my mom's house for Christmas this year, so thanks for this. I've done it using the Chef John "Food Wish" method where you start it at 500 degrees and turn your oven completely off for two hours, and it turned out perfect. His recipe doesn't include a dry-brine, though, which I think I'm gonna do.
@pontythangs4 жыл бұрын
Yo I saw that video too, which method tasted better? I can't decide which way I want to go for my first prime rib roast.
@colina13304 жыл бұрын
@@pontythangs I think I actually preferred the "salt the crap out of it right before you cook it" method. I like the extra crust that kosher salt gives to the outside of the roast when it doesn't get absorbed into the meat. Plus, you can always salt it after it's sliced to get that extra seasoning on the inside, or put some extra salt in your jus. So, for me, the dry-brine step wasn't really worth it.
@ericdavenport32 Жыл бұрын
Did method two today 😋 came out perfect. I used a Thyme Garlic Smoked salt and let it set for 18 hours. The day of the reverse sear cook I peppered it throughly. Thanks for the video
@devarshijoshi7475 жыл бұрын
Heyyy!!! I was just binge watching your other videos right now.... And now you posted a new video!! Yayy.... Man i love your channel.... You are really good at this cooking and baking but i really admire how well your editing is.... I just hope you get more fame soon... You deserve more than a million subscribers ....your channel is the best with great content man.... Keep going... 🙌🙌👍👍
@SuperRyRy925 жыл бұрын
Dude, the only channel that has top quality recipes that can actually be done at home! Thanks man!
@grantandyeonheestanley19672 жыл бұрын
literally made this yesterday for thanksgiving. it turned out absolutely perfect. one of the most delicious pieces of meats i've ever tasted - totally worth it. thank you very much for making this video!
@CarrieLOM Жыл бұрын
This was the 4th year I’ve made my prime rib following this recipe. I’ve used choice cut every time, this year I got a choice cut from Whole Foods, which was the best cut I could reasonably and easily find. Every time it’s gotten rave reviews. I’ll say it always takes longer than I initially plan, so make sure you really manage your time with this one. I don’t think I’ll ever make it another way so thank you Joshua, you make me look like a star in the kitchen every time I make this.
@jazzyrick Жыл бұрын
This will be my 3rd year making this. Just amazing!
@GameProW5 жыл бұрын
Making it right now, I'm so curious how well this will turn out. Thanks for the video!
@GameProW5 жыл бұрын
It was great. A little too rare for my taste but will adjust the inner temperature a little next time. The marinade was delicious tho!
@matthewjames88734 жыл бұрын
Same my homie
@GameProW4 жыл бұрын
@@matthewjames8873 tell me haha, ik curious
@rayyaanrahman15684 жыл бұрын
How did it go
@GameProW4 жыл бұрын
@@rayyaanrahman1568 it was great. Followed his instructions and that worked out really well. Should make another time
@stephengoldberg26573 жыл бұрын
Outstanding recipe Joshua. I no longer eat at restaurants and do my own cooking for the family. All kinds of dishes. You helped me improve the prime rib
@makswatras91415 жыл бұрын
This tilte should be: „How to get rid of all of your remaning money on holiday food”
@davidawilliams86035 жыл бұрын
@James Prime let us know how it goes. 👍
@mrkrabs56314 жыл бұрын
@@davidawilliams8603 8 months have gone by with no notice from young James
@robertw99783 жыл бұрын
I did my first rib roast last year. Dec 23 , thick layer of kosher salt for 24 hrs Dec 24, horseradish mustard as a binder, more kosher salt, coarse pepper, rosemary, thyme, fresh garlic, overnight Dec 25, smoked until 115 degrees. Let rest. Into a 500 degree oven for 15 minutes.. perfect
@MillerSean4 жыл бұрын
Thanks for the tutorial! I've made large roasts in a commercial kitchen before, but never for myself at home for some reason. Nailed it! Medium rare and delicious. Also made a big ole Yorkshire Pudding in my cast iron because why not.
@meganluper19524 жыл бұрын
I made this yesterday for my dad’s birthday! He’s a prime rib guy and said it was REALLY good. We all really enjoyed it!
@bobafett51944 жыл бұрын
“Spend what’s reasonable for you” Next sentence: “If you can’t buy wagyu, at *least* Prime”
@ericjohnson41354 жыл бұрын
choice is delicious and much more affordable
@funkychicken21194 жыл бұрын
With beef prices and covid uncertainty.... reasonable for many people is... . . . . . Vienna Sausage.
@frankthetank13694 жыл бұрын
I wanted manicotti, but I settled for grill cheese made on a radiator.
@stevenkormendy4 жыл бұрын
I just picked a 6 bone, grass fed roast this morning from the butcher at $17.50/lbs
@MHen844 жыл бұрын
LOL!
@sarahhtran Жыл бұрын
Made my first ever prime rib roast for a friendsmas dinner last night. Followed method 2 to a tee for a 14lb Costco prime rib and it turned out absolutely amazing. Forever following this method. Thank you for making this tutorial. We served it up with a variety of horseradish, homemade chimmichurri, and gravy for our guests to choose from and don’t hassle with the gravy unless you have mash, everyone loved the horseradish and chimmichurri.
@ohheyychristian4 жыл бұрын
Thanks for this man! First time doing it this year, so I admittedly went with a cheaper roast that still had some great marbling in it. Turned out great. Next year, I'm going big! Method 2 is definitely a game changer.
@simonchoi3804 жыл бұрын
I don’t usually comment at all, but I tried your recipe and the guests I had over were very impressed that I was able to pull it off. One of the guests said it was the best things he’s tasted since he was born! Thanks for the recipe. Your method is solid and easy to follow. I got a perfect medium rare inside and a thin crispy seared outer layer. Like you said, thechimichurri took it to the next level.
@mariahhenderson14705 жыл бұрын
*miSTEAK* Yes I get it Joshua I always miss steaks when people throw them at me
@azelynhirano5 жыл бұрын
And that's your miss steak
@oldgregg90742 ай бұрын
I’ve made this twice now (the slow method), best beef I’ve ever made each time. Much appreciated
@gettingjazzywithit35205 жыл бұрын
all the vegans watching this be like: im kidding why would a vegan watch this...
@Duschbag5 жыл бұрын
Nolan Dolan.... So they can secretly REGRET becoming Vegan...!!
@babe-yj5wd5 жыл бұрын
We're watching for the cooking sounds
@chibikat_5 жыл бұрын
I don’t eat steak like this but I enjoy listening to him speak lol. I prefer chicken and turkey 🦃 lol
@jeevsization5 жыл бұрын
To make them turn into meet
@G4vin4tor5 жыл бұрын
Kat I love all meats but poultry is dope af
@beverlybraverman61702 жыл бұрын
Thanks. For many years , I've made a Standing Rib Roast for Christmas the old fashion way. This year I made a 7 rib roast on Veterans Day following your video. The best yet.
@dannyzep925 жыл бұрын
I did a boneless choice roast using virtually the same methods here, reverse searing it, and it still came out amazing! and I made a cheaters demiglaze to go with it too. This is the best way to please family and friends
@nikesbeast3 жыл бұрын
About to do a 10 pound bone in choice! Hope everyone likes it!
@duanehealing59655 жыл бұрын
I just wanted to shout out at how much this video/recipe helped me today. I cooked a little 2½ pounder just for two and it came out great! Reverse sear is def the way to go.
@SueBohlinDallas3 жыл бұрын
You have no idea how encouraging this is, Duane! I just picked up a little ol' 2-pounder ("baby rib roast"??) and wondered if I could work Josh's magic on it. :::headed to the kitchen to salt it up::::
@saulypopsxx5 жыл бұрын
Merry Thicccccmas
@leeannflores1882 Жыл бұрын
Back at it again here for the 3rd year in a row using this exact reverse sear method! Yummmyyy
@heatherevans7152 жыл бұрын
Instead of rosemary on the rub, can you use herb de provence? I am doing a prime rib but my brother is not a fan of rosemary. I know herb de Provence has rosemary in it but I would think it would be less subtle with the other herbs
@SandyWhams2 жыл бұрын
imo of course you can. Recipes are a guideline, especially the flavorings like herbs and spice.
@the_middle_twix_70193 жыл бұрын
I am not a cook, but trying to get better. I did a prime rib roast following Josh's reverse sear method and my prime being half the size, so I had to adjust times and amounts accordingly. Oh my God! Best prime rib ever! My wife was even surprised and loved it! I highly recommend this video to anyone to give it a try!
@charliebronson12743 жыл бұрын
I made one last night. 6 lb one. 450° for 30 min then lower to 325° for 65 minutes. Mashed potatoes, carrots and Brussel Sprouts. Perfect dinner.
@Bunjee775 жыл бұрын
Thanks to your reverse sear method, I was a Christmas hero yesterday. Thank you Joshua!
@dianaflores63494 жыл бұрын
You tried the reverse method? It worked well? Im debating do it.
@Bunjee774 жыл бұрын
@@dianaflores6349 maybe the quality of the beef was a factor but I can assure you, it was delicious buttery tender amazing
@MontanaJoe9714 жыл бұрын
@@Bunjee77 How long did it take in the oven? Planning this for Christmas!
@Bunjee774 жыл бұрын
@@MontanaJoe971 I cannot remember. Whatever instructions it gave in the video - I think you need to weigh it
@Bunjee774 жыл бұрын
@@MontanaJoe971 how was it?
@meryleerobinson79374 жыл бұрын
Oh Josh! Thank you sooooo much! Made for my daughter and son in law today in Sydney Australia. Followed your directions exactly. Perfection Plus!!! You are my new guru, forget Marco Pierre and Gordon, now it's just YOU, love, love, love, xxx
@Prayahaha3 жыл бұрын
Tips for allowing this to sit in room temp! My house was chilly because of the season so I followed everything exactly and it was still just a tad more red than I preferred. It still was amazing, and wow the seasoning was perfect. Yes I could throw it in for longer but I had timed everything for my guests to come and needed to get the roast out of the oven to throw in the rest of my sides. Just a note that if you want to make this during winter time, pump the heater up to get it around 75* in the house so that it can properly warm up and get ready for the oven.
@deancarr79694 жыл бұрын
Tried this on the weekend with a 19lb rib roast and it was perfect !! I had no room in the fridge so I kept it in the cool BBQ with my smoking tube lit to add some flavor. Added wasabi to the store bought horseradish to kick it up a notch too ! Thanks.
@timbibbs91013 жыл бұрын
I’ll be preparing a large 3 bone Standing Rib Roast for Christmas and I’m extremely excited to use your method. Thank you for your recipe. Respectfully, Tim
@masstwitter47483 жыл бұрын
It’s not actually his method - which isn’t an issue - but would be nice if he credited those that did popularize it (particularly Kenji Lopez-Alt)
@kevinbossick83744 жыл бұрын
The best prime rib is done on a Pit Barrel Cooker. Did one last weekend, and the smoke filled the neighborhood. Smelled so good.
@Spidizzler5 жыл бұрын
So I tried this today! The part about letting it sit out before doing the reverse sear is 300% necessary otherwise the core won’t get up to temperature. A warning to the wise: get fans going if you live in a place with sensitive fire alarms because roasting at 500 for even 7 minutes can set it off with the herbs (whoops). Thanks for the great video!
@jimmyjoejeeter23662 жыл бұрын
100% agree, my alarm when off when I was cooking frozen fish sticks, at 425 degrees I had to take them out and turn them over after 15 minutes, the alarm when off, Alex even said fire, the fire department comes if the alarm stay on for over five minutes in my senior apartment building. I had about 5 gin n tonic in me, ruined my buzz.
@jamesmcmullen9483 Жыл бұрын
Went with the reverse sear method and it was spot on. Thanks so much for walking thru this process.
@jurneyswrld69895 жыл бұрын
You know what’s better than liking this video? ~b roll~
@lizd437811 ай бұрын
I’m about to make this for our (belated) family Christmas meal and reading all of the comments has me feeling encouraged!
@nojustno12163 жыл бұрын
I cook mine at 500 degrees for 15 minutes to get a crust, then turn the ovens off and don’t open it for two hours. It comes out absolutely perfect, every time. 😊
@JohnDoe-gv9jv3 жыл бұрын
I do mine the same way, but I leave it in the 500-degree oven for 5 min. per pound, then turn it off and wait 2 hours. I do the chef John method. So if the Roast is 5lbs x 5 min per pound is 25 min. same as you pretty much and I love it. cooks great.
@RWayne-nu2fi3 жыл бұрын
I've watched a lot of prime rib videos, your low and slow method nails it. AND, this is the only video I can recall where the prime rib was not overcooked...... at least the low and slow example. In my experience, taking the prime rib out of the refrigerator 2-3 hours in advance will result in almost NO change in internal temperature. I take them out 8 hours before cooking and they are still 50F internal temp. Thanks for the great video.
@MihadAlzayat5 жыл бұрын
B-TROLLLLLLL
@shadybuttercup66695 жыл бұрын
Mihad Does Stuff b-roll*
@sedonabookbinder42335 жыл бұрын
Shady Buttercup r/whoooosh?
@michaelhead76934 жыл бұрын
This may be a little weird but, I love this guy! I just searched for a video on FB forever because I saw it this morning and it piqued my interest as I have recently got in to cooking and this is going to he my first roast. After giving up locating that video, I searched on Google. Low and behold, this guy! My stress level went from a 9 to a 1. Love you, dude!
@casperxo995 жыл бұрын
the camera shaking at 1:09 I'm dyingggg
@yerboitetrah5 жыл бұрын
Thats why we are kept in the cabinet
@user-kf8qc7cx4n5 жыл бұрын
Yep, I do ours low and slow, even with a little bit of apple wood smoke. It’s a holiday favorite. 😊 Merry Christmas
@joshh28605 жыл бұрын
Josh, my wife is trying to learn how to make some gourmet cupcakes and she does great but, if you could do a video on some pro status cupcakes It would make her ecstatic! Thanks for the content bud
@frgwyn37604 жыл бұрын
Josh H ok boomer
@pwgt53204 жыл бұрын
Fun Roblox Gaming with ya nigga atleast he has a wife you fucking virgin
@ilovetweek0004 жыл бұрын
get fucked roblox gaymer
@danimations14404 жыл бұрын
Fun Roblox Gaming with ya nigga hey it’s you, one of my subs!
@frgwyn37604 жыл бұрын
Zorro Dog Studios hi
@powerademonkeАй бұрын
I've used this recipe every year since this video came out and it's always a hit.
@iloveyakult5 жыл бұрын
Much love happy B-Mas
@jamesrobertchampion Жыл бұрын
I made this for thanksgiving and it turned out perfect! Thank you!
@tomellison55885 жыл бұрын
Hi this is Tom from Diamond kosher... We would have loved to sponsor you but seeing as how you did it for free we have decided against it. Thank you for choosing Diamond kosher and no I don't really work for them because I work for the dollar store and I'm broke all the time thanks Dollar Store!
@Elizabeth-uj8vn5 жыл бұрын
Tom Ellison 😂😂😂😂😂
@DrMantisTobagganMD2 жыл бұрын
Just followed this for a 13 pound roast! I'm very excited to see the results! Thank you!
@markemark3205 жыл бұрын
I can’t wait to make your “version 2” today! Thank you for the recipe!
@andrewrossow88644 жыл бұрын
Made this to the letter yesterday. Was super tasty. Beef took a little longer than anticipated. Let sit for three hours and figured it would be cold, the center still warm and perfect. Next time Ill roast at 170 to even less grey on the edges
@chopsueyplays32132 жыл бұрын
You’ve taught me so much in my young chef career. Thank you Josh 😊
@noopy19934 жыл бұрын
Can I dry-brine it with gugas rub beforehand and still use your "oliveoil garlic rub" for roasting?
@jamesgiles80755 жыл бұрын
JOSH!! I need your help. I have been planning on doing this for a few months now and I am so excited you did a video on it. I am thinking of smoking mine though...... Thoughts?
@tateduran92555 жыл бұрын
Tried it works pretty well, would recommend.
@stevekdigitalworx5 жыл бұрын
His method 2 works the same for smoking. Hold your smoker at 225, Internal temp of 110-115. Rest. Reverse sear. Ta and Da. Don't use mesquite. Use a fruit wood, so you can taste that expensive ass piece of meat.
@JoshuaWeissman5 жыл бұрын
Yep, keep the same temp and you should be good for lift off!
@jamesgiles80755 жыл бұрын
@@JoshuaWeissman Oh I also forgot. I really dislike mustard. Is there a decent substitute for the whole grain mustard or should I be fine and not be able to notice it?
@JoshuaWeissman5 жыл бұрын
@@jamesgiles8075 You can leave the mustard out.
@tRav2854 жыл бұрын
Just finished making this. I followed your method pretty closely and it came out perfect, thanks man!!
@btkocc5 жыл бұрын
Already liked my boi’s vid cuz I already know it gon be amazing before even watching it ehe Love you man, keep up the great work!
@woblelol4 жыл бұрын
I did this for Christmas last year. Was the best thing ive done for my family
@OtherWorldExplorers5 жыл бұрын
Ahhh the young lad took his queues from the mighty Alton Brown
@BiggMo4 жыл бұрын
I tried this low and slow (250deg) last night. 7lb 3 bone. Had an internal temp of 42 after sitting out for 2 hours and the roast took 3:45 hrs to reach 118 deg. That’s a bit rare for my kids, so I took it to 124 (4:15 hours) which resulted a 135 deg after a 40min rest. Returned to the 500deg oven for browning. Final serve temp was 138 which according to the Thermoworks website is on the upper end of medium rare (my family’s threshold for red meat). Anyways- it still resulted in a thick gray band which disappointed me. In the future I’ll go back to Cowboy Kent Rollins method - I had better luck getting edge to edge pink. Sorry Joshua- this was a bust. Love the channel thought
@TommyLum22 жыл бұрын
Yeah, I don’t see how people are getting this cooked at that temp in that amount of time.
@dudefromlaveenaz5 жыл бұрын
This is why i watch this channel... Oh and the B roll...
@arielpotischman6623 жыл бұрын
Occasionally I find some of his recipes a bit much for the average cook, but I think he nails this. 10/10
@vitrett32245 жыл бұрын
I’m 13 years old and when I showed this video to my mom she said I’m allowed me to make it
@ErikGomez5 жыл бұрын
Hey man, a lot of the other youtube cookery channels have a lot of really obnoxious talk to them, but this video is absolutely amazing. I watched it and didnt feel like i wasted any time watching it. Major kudos. Liked, i hit the bell, and I cant wait to dig into your uploads.
@FatherGrim_27 күн бұрын
I watch this video every year lol.
@STR8GARR25 күн бұрын
Lol same every year I do my roast last 3 years I watch it
@nikofloof6731 Жыл бұрын
watching this again! my family voluntold me to cook prime rib for thanks giving this year, ive made this before and my family liked it, but now im cooking for my extended family, and im excited
@nikofloof673126 күн бұрын
In retrospect this was very stressful
@finnthomas60775 жыл бұрын
Get this man to 1,000,000 subs
@mroberts3835 Жыл бұрын
Thanks for finally clarifying the cooking time per pound to cook low and slow method.