Pepper Parm Prime Rib | Perfectly Juicy Prime Rib Method | Food Wishes

[@check4v]

"You are the Kendrick Lamar of not taking your beef too far" is such a bar.

[@walkwithme1573]

Bars

[@flo94]

Chef John going hard af

[@dragonhero14]

I heard this and had to rewind it back to hear it again! 😂 Wonderful Chef John

[@maconovercast802]

Chef John is w the culture

[@LordWallaWalla]

First you get a swimming pool full of Au Jus, then you dive in it

[@jamaicanaforeign5326]

Chef John is the goat of references 😂😂😂 "A mean, you are, after all, the Kendrick Lamar of not taking beef too far." That's a bar chef John👏🏾👏🏾👏🏾

[@laura1443]

I was just talking about getting a prime rib roast for Christmas! This is a sign that I must procure one! 😋

[@appo9357]

Pepper Parm remembers.

[@NoHobbes]

😂

[@billh397]

😂 good one!

[@tyshalley6130]

😂 Nice!

[@ericpettyfishing]

I use your method X, method, every year forThanksgiving. Never fails. People drive from across country for that Prime rib. Thank you for helping me make a New tradition that makes Thanksgiving at our house, special.

[@paulwagner688]

The best part is that Method X works on ANY large roast. I've done rump roast, lamb, rib, you name it.

[@sojourner659]

As a member of PETA (People Eating Tasty Animals), I highly recommend this video.

[@lindainparis7349]

just looked up your mushroom gravy recipe. SEVENTEEN YEARS AGO!!! You were already great then and so was the recipe.

[@tawpgk]

It's been quite a while since I have made a prime rib...this Christmas I need to splurge for the extended family. My stomach is rumbling for some real beefy beef and this parmigiano tip seems to be the ticket.

[@xflyboix07]

I was waiting for “you are the optimus of your prime rib”

[@QueenOfTheNorth65]

But it doesn’t rhyme.😢

[@dwoodstwin]

Nah

[@jaromir_kovar]

except it doesn't rhyme

[@johngallagher72]

I'm making this weekend...I learned how to make this during Covid ...the normal one comes out perfect if follow the instructions ...this Sunday will be my birthday and I'm feeling peppery and cheesy so mighty try it with this twist

[@Mawgbot]

Happy birthday for Sunday!

[@anthonydixon452]

Chef John, you are the man! That's absolutely beautimous.

[@jace5612]

As always your wisdom is great. Thanks for the helpful tips!

[@midlifemom5829]

Oh wow, my family is doing a "dry run " this weekend on our first attempt at prime rib. Want to practice for Christmas dinner

[@philipdeoliveira]

Doesn’t matter if I’m making vanilla pastry cream, I will add a shake of cayenne because Chef John.

[@charlesdbruce]

I shouldn't watch these videos anytime near dinner... my mouth is watering... 😆

[@guyclegg]

Thank you

[@JM-bd4qh]

You are the Kendrick Lamar of not taking your beef too far. The LAYERS! Chef john was def following the kendrick/drake beef like a hawk 😂

[@giovannadiaz1917]

Ooh making this weekend. Hi chef john! ❤

[@HTLGoodFoods]

This looks absolutely delicious! The method for getting the prime rib perfectly juicy is so useful, I'll definitely try it for my next dinner party!

[@M3_86]

Wow a new video! I've been doing the math and walk away method for over a decade now. Always perfect.

[@NeganSmith-bb1fr]

This looks so absolutely delicious, my mouth is watering

[@mikelundberg6550]

Chef John is THE BEST and nobody rhymes like Chef Joooooohn 🙂

[@rockbutcher]

I've cooked a lot of beef rib roasts, but as always, I learned something new here Chef. That silverskin membrane on the top must only be a problem when cooking 2 rib roast, as I always do 4 ribs and don't get that distortion issue. Moving forward however, I will follow your advice and score across the top because it also allows the seasoning to penetrate deeper into the meat. I got a kick out of the part at around 6:20 when you cut it off the rib and then sliced it into 'individual portions'. LOL in my house with 3 teenagers, the 'individual portioning' part pretty much stops at the cutting between ribs bit 🤣. I've always been an SPG guy for this cook, but my next will follow your instructions Sir. All the best!

[@jimmyscott423]

love that the last 2 mins are you just enjoying that. gotta say i'm jealous

[@NickyKnickerson]

Some of us been knowing that Chef John's got bars, but that Kendrick line hit. We exclusively use the FW Prime Rib technique at our house because it absolutely alleviates the stress that accompanies cooking a very expensive piece of meat. Practice also helps but it's hard to get the reps in with this particular cut of meat unless you work in a restaurant.

[@reallybigproductions]

CHEF JOHN WITH THE K DOT BAR

[@susanpeck530]

Perfectly cooked for me!

[@donnaleesalerno]

Me too!😊

[@MykePagan]

I need to check your low & slow video. I had already planned to use my pelket smoker to make a prime rib for Christmas day this year.

[@bradpeck1901]

Oh yea! That my boi CJ the culinary OG at his finest self! Using those meaty paws to slice through some velvety prime rib. I have tried his other method of using MATH to figure out how to cook the prime rib and it always plays perfect as well - - as long as you let the meat sit out for several hours first to warm up. The fine Man from San Fran knows his business on this one!!!!

[@SAILINGDIRTYBIRD]

THAT Looks Amazing 🤩....OMG....mouth is watering 😮

[@Kinkle_Z]

Oh... my mouth is watering....

[@ewrooney]

Hey Chef John thanks for confirming my meat probe brand choice was a good one.

[@alexanderk.3177]

Perfection! 😎🥂🎉

[@AlvinLeowProperty]

It looks soooo good 🎉

[@illusionxmuta]

My mouth is watering.

[@13c11a]

Fabulous!

[@VladislavBabbitt]

Lovely!

[@galaxytraveler546]

“You are the Kendrick Lamar of not taking your beef too far” Chef John feature when !?

[@hawaiidispenser]

Lol, Chef devoured that hunk of meat! Very nice.

[@ehmeth]

Hey, Chef John! Any chance of you showing us how you would approach making Vegetable Biryani?

[@coldundertow]

Made your original version and big success! Wish to know what brand is your roasting pan if you could share.

[@Cherryvanilla27]

Wow! You may have outdone yourself!

[@andrewmantle7627]

Mm-mm. Doing this on Christmas eve.

[@podsi27]

😂❤❤❤❤ U win all beefs!!

[@davidmorrow5892]

The Kendrick lamar line was not wasted on me 😂

[@DFENS-dx1ns]

That thumb evoked some visual trauma from the early days of the internet

[@Nannerchan]

I want this for my birthday.

[@Ava-oc1dg]

Cooking it is not problem ,who can afford it is the issue.☹️

[@davidcarbone3385]

Chef John looking like the amazon of his pepper parm prime. .

[@scotto9591]

This looks great. Just curious, is there another cut that could be used besides the prime rib?

[@MrKmoconne]

The first time I had prime rib was at a hotel restaurant in Louisville Kentucky. It must have been properly cooked because I was over the moon, enjoying it's intense, beefy flavor. I think there was some sort of intense sauce served on the side (horse radish?) but I dared not use it, lest I spoil that plate of beefy heaven.

[@grrmtthgrrmtth3000]

The commentary is second only to the information 😂 😊❤

[@johngallagher72]

KZbin banned me for trying to bite the screen ...another drawback now I need dental work although both parts of my double chin approve this video.

[@ImInLoveWithBulla]

Do not throw away those bones. They make the most delicious broth. 😊

[@jbadal1]

First of all, you have to have a grocery store or butcher that has good USDA graded meat that you know from past purchases is good. So, starting with that, good meat gives good results.

[@dolan-duk]

Would a higher temp for a shorter time result in a crispier crust and (superior) less cooked interior? I usually prefer sous vide but it wouldn't work well with the butter coating.

[@2listening1]

2:36😻🐶💛💛💛💛💛💛💛💛🥩

[@vividimaginer]

looks amazing, now do Pepper Parm Balogna for us poors!

[@johngallagher72]

So pepper parm instead of herb deprovance ...got it 👍

[@TheBrownBaron]

Chef John,....this method, or ur method X? Ive done both, but cant decide which is better?

[@mikelakner5622]

How would this be in a pellet smoker?

[@louismaiden8360]

AI is ruining everything but at least Chef John stays true to his craft and format after all these years

[@donb1183]

How about a video on how to keep your roasting pan so clean ...

[@Mawgbot]

Make a paste with baking soda, dishwashing liquid/soap, and a teeny splash of white vinegar and water - think really grainy toothpaste. Scrub all around the roasting pan, then without rinsing, fill it with the hottest water you can, and leave overnight. Next morning, rinse and scrub gently, and POW!

[@Racso88e]

Individual portions, that's two steaks.

[@marieb9926]

😂

[@EthanFromX]

Is there a vegan variation of this?

[@beargillium2369]

yeah it's called a piece of celery

[@dw3403]

Tofu?

[@hellosabrinachaney]

pepperidge parm rib remembers

[@mischief53715]

I wish I could afford this.

[@MommaARA]

That ribeye is looking more like a chuck roast these days.

[@tolpacourt]

If this roast video ever makes it to facebook reels (God forbid) the troglodytes will say it's raw.

[@pandoraeeris7860]

It's raw.

[@suckedintothevoid]

​@@pandoraeeris7860 found the trog

[@ΑΛΜΙΤΙΓΟΔ]

"Kendrick Lamar of not taking beef too far" is just a lil ironic

[@jamescolbert1]

So he 100 bucks for that 5 pound prime rib?

[@TheLavachild]

Not uncommon, unfortunately.

[@TrueConnoisseur]

Cacio e pepe prime rib 😈

[@HVB_Elements05]

All i would need is a side of horseradish cream

[@willsalaz]

I was always told to tie the roast

[@rodneypratt4324]

that looks horrible and way overcooked it's like a rookie cooked that😢😢😢

[@aligee6294]

❤

[@michaelbradley7529]

How about a good horse radish recipe to go with this (made from scratch).

[@dw3403]

My mother made her own one year. Never could get the smell out of the blender.

[@thaisstone5192]

No way I could afford a piece of meat like that.

[@null6634]

Not with that attitude

[@beargillium2369]

consider 5lbs is at least ten servings, ironically I have friends on food stamps who buy stuff like this all the time since they're not allowed to buy prepared hot food items

[@dw3403]

I saw winco had small ones for Thanksgiving for $35. Depending on how thick you cut the stakes, there were several servings.

[@Stratplayer05]

I'[m all for Parmigiano Reggiano, but seeing all that pepper makes me wonder about using Pecorino Romano instead... Cacio e pepe prime rib anyone?

[@vinniemartinez6125]

Thanks very much John 👍👌🤘😎🥃🍻👍👌🫵

[@Ava-oc1dg]

I could eat prime rib if I don’t eat for the rest of the month.

[@cdub76]

No reverse sear technique?? Huge fan of this technique and was a little disappointed to see the standard sear & roast was recommended. Otherwise looks great!

[@VladislavBabbitt]

How did the cheese not burn?

[@manicdonkey]

You didn't use any Mr. Pibb? Opportunity missed!

[@LtDan-ov6bf]

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

[@Metoobie]

Lol I'm willing to bet that the potatoes did not get eaten...

[@bmaiceman]

Sadly Over $100 hear Out of my price range to even attempt. I'd rather try Beef Wellington. May be a lil cheaper.

[@Ava-oc1dg]

How could you ruin that beautiful piece of meat with cheese. Nothing beats the rotisserie.

[@tiggsbigs8949]

I sont know anyone who can afford a prime rib anymore...at least in Canada

[@ZeroJoe-f6k]

Wait.. no method X???????

[@Ferretbyte]

you are the jon favreau, of reusing a video from 14 years ago

[@LouPacific]

You prepped one, but cooked a different one.

[@SpiritOfTheHeretic]

I love the technique but 'dry brine' is an oxymoron and it drives me nuts when people say it. It's just salting.

[@dwoodstwin]

Should have cooked it in a lower temp first and brought it up to 120. Rest it. Then blast it on 500 to sear. You wouldn’t have all that grey on the perimeter

[@Snuffy03]

Eeeeww. Why ruin a good prime rib by throwing cheese at it??

[@normagaloski214]

Too much pepper for me!

[@lancervi1762]

Long time viewer.......my thought? Disgusting. Cheese on a prime rib. Again.......Disgusting. Sorry, but this is a huge no-no for me. Next!

[@mickeyhead9770]

Overdone 😢

[@Nikky705]

This looks overcooked

[@shawnmiller4781]

Not cooked long enough

[@mrkattm]

That was way over cooked dude, not to mention that gray band was huge, you also did not let it rest long enough, did you see all of that juice on your cutting board?

[@pandoraeeris7860]

Medium-well > medium-rare.