Perfect Prime Rib Au Jus Via The Warm/Sear/Roast/Rest Method

Get perfect standing rib roasts every time! For more detailed recipe visit chefhackerkitchen.com
If you prefer to use the "Closed Oven Door Method" you can find it at • Perfect Prime Ribs of ...
If you want the featured Green Bean Casserole Upgrade you can see the video here: • Green Bean & Fresh Mix...

[@ivykaneshiro7554]

I like your style…simple with the seasoning..salt and salt and pepper…thank you

[@marissakratochvil8092]

Thank u this was so helpful an easy to learn !! My first time making a 8pound prime rib from Hyvee an it turned out perfect !!! Thank u happy thanksgiving:)

[@chefhackerkitchen]

Wonderful!

[@bkmills58]

Reverse searing, I have found produces a more evenly cooked roast and better crust. Low and slow around 250F then finish at 500 or under the broiler for a few minutes. Another method would be sous vide at 133F followed by a sear. Both methods are superior to searing raw meat.

[@chefhackerkitchen]

Yes, the reverse sear method is a great one, especially if your family or guests all prefer the same level of doneness as it provides extremely even cooking throughout the roast. Same with sous vide but I'm not excited about adding another cooking device to my kitchen arsenal. Chef Hacking is a broad discipline with room for multiple methods and preferences so I thank you for sharing you view.

[@kimberlyminjarez]

NO NO NO

[@davidgoodman7507]

I love this recipe. The best tutorial I’ve found.

[@chefhackerkitchen]

Thank you! I'm happy if it was helpful.

[@janjohnson9002]

Beautiful!

[@chefhackerkitchen]

Thank you!

[@byteme9718]

A perfect demonstration of why you should reverse sear.

[@jimklemens5018]

Maybe try cutting the roast on a cutting board.

[@tommyboy2260]

Wow..Excellent techniques and skill. I accompany my RBPR with English style beef fat oven roast potatoes. Spot on....

[@chefhackerkitchen]

Adding oven roast potatoes, dark and crisp. Great pairing! Thanks for the comment.

[@peej1330]

this was great!

[@chefhackerkitchen]

Thanks! If you make it kindly send us a photo!

[@eyeonit469]

Thanks for this. Brought up in a British household so meat was cooked to within an inch of its life Your weight X 15 is just what I needed to hear as I start the steps to deprogram myself.

[@chefhackerkitchen]

@@eyeonit469 Thanks! Yes, "The Pizza Principle" in action! chefhackerkitchen.com/the-pizza-principal/

[@leannlabarre6778]

Tomato sauce or paste?

[@lucascady4992]

Salt and seasoning won't penetrate the fat, but it does season it..

[@mrequi1]

If most people put a 118° roast in for 10 min, it would probably be overcooked. Also, removing the roast to check its temp is really inefficient. You can also reverse sear. That will be med rare all the way through. But there are several ways to cook a standing rib roast (remember, it's not truly a 'prime' rib unless it's USDA prime grade beef, which is really hard to find. Most are choice grade, some select. Grading has only to due with the amount of fat marbled through.

[@chefhackerkitchen]

Yes, all valid points. Thanks for the comment!

[@kennymackie4518]

Tbsp Wine 😢that’s it!

[@EmmaDee]

I thought it was 5 mins per pound at 500? Then do not open over for two hours.

[@chefhackerkitchen]

Yes, as in the "Closed Oven Method". That works as well and provides really even cooking through the entire roast. Using the Warm/Sear/Roast/Rest Method depicted in this video delivers a darker and more crisp crust and more variation in the doneness of the roast. It's good for when some friends or family members like, say medium or medium well beef and other prefer rare or medium rare. Thanks for the comment.

[@kennymackie4518]

Corn starch is a no no! Add more wine and beef broth for a dark liquid!

[@chefhackerkitchen]

True. A reduction is the classic approach and preferred for professional kitchens. Corn starch is a hack that makes this dish accessible to many more home cooks. Thanks for the comment.

[@jimklemens5018]

How would you suggest on how to thicken it?

[@samhall988]

you only salted the fat cap, not the sides or underneath. I question the flavor exchange just from the top. good luck in your endeavours .

[@chefhackerkitchen]

Yes, your observation is spot on. My preference runs to less seasoning when it comes to beef. I do, however, love the crispy salty fat that results. (Although I might need to double up on my cholesterol meds!) Thanks for the comment.

[@patrickdurham8393]

Dude get an instant read digital thermometer.

[@chefhackerkitchen]

What? And loose the thrill of watching the needle spin up? LOL Actually, I don't use the thermometer very often - timing and my finger work pretty well on most dishes- so I'm reluctant to use anything that requires a battery as it will sit in the drawer for long periods of time. Thanks for the comment!

[@Tagsta84]

@@chefhackerkitchen Yeah that's why your meat is not evenly cooked. Put it in at 250 degrees, don't time it. use a thermometer. Cook until 120 degrees, let it rest for 15 to 20 minutes, put it back on at 500 degrees until crisp. Geez it's that simple.

[@chefhackerkitchen]

@@Tagsta84 Yes, that is one method that also works. When I was working in professional kitchens we used a similar approach when customers ordered meat cooked "pink". The idea was for a long low temp cook that results in a single extremely even temperature throughout. Sometimes we ended it with a sear right before serving. For prime rib I prefer the variation in cooking from end to end so that I can serve cuts from rare to medium well from one roast. Thanks for the comment!

[@Tagsta84]

@@chefhackerkitchen Okay that makes sense, I apologize for my rude comment then.

[@LovesHighGround]

@@Tagsta84 Exactly. Credit to Chef Jean-Pierre video. That's how I learned how to do it. Fool proof.

[@jimklemens5018]

Julie-ay?

[@chefhackerkitchen]

Yes! Jus lie' refers to meat drippings that have been thickened. In this case using corn starch. As Kenny Mackie pointed out in an earlier comment - the classic way to thicken sauce is to reduce it with long simmering but cornstarch is also a legit method. Thanks for the comment.

[@lenyoung4217]

Good job ... Maybe sharpen that knife . ??

[@chefhackerkitchen]

Thanks. And yes! That knife was dull!

[@lenyoung4217]

Good on ya chef H , its the old saying ,, " Good chef good knives " ... cook and stay well .. cheers .. Len 👍

[@darinmcdonald2016]

Like no seasoning before cooking. Dudes out of his mind

[@scoutfinch7727]

Lovely! But, really, there is nothing worse than eating a warmed up cow! Put a bit more heat at those ribs! ;-)

[@chefhackerkitchen]

I'll serve you the end cut! It's cooked well done. I'll take a rare cut from the center and we will both be happy! Thanks for the comment!

[@jimklemens5018]

You don't need to let your meat come to room temperature.

[@jimgordon1635]

to much fat cap taken off and to much salt. You get the same out come if you cook it at 350 for the same time so no fooling around.

[@treylew69]

Don't ever cut your meat on glass.

[@chefhackerkitchen]

You are not wrong. Good advice.

[@supergirl2997]

Does not look good at all.

[@socalifone3044]

Buy a thermometer with a cord or Bluetooth. Every time you open the oven much of the heat escapes. Using a dull chef's knife lol Why a chefs knife? Use a cutting board. C'mon you should be better than this in a cooking channel. This was amateur hour. With practice you'll learn proper techniques.

[@chefhackerkitchen]

Thanks for the comment. When I was at the Culinary Institute I studied under a chef who said that he wished the school had one kitchen in which every tool was booby-trapped. Every CIA kitchen was top shelf-equipped and well maintained. And that was good because that is how to learn proper technique. His issue was that once the graduates got into the field they had to deal with the old and improperly maintained equipment typical of many low end professional kitchens. You'd like to think that professional kitchens always have the proper tools needed to do the job right but that is just not so at many places. So the students would graduate and then need to learn, very quickly, how to improvise. Based on my experience when I went out in the field, that CIA chef was right - and I, like many other new cooks started hacking. So you are right about the oven door, chef knife vs slicing knife, etc. Home cooks, though, will often need to make do with what is available. They will make mistakes, and need to improvise. This site is for them so I try to use the tools that are available in most home kitchens. Also, when I make a mistake while filming, like dropping an ingredient on the counter or forgetting to place a damp towel under a cutting board, I normally leave it in the final edit. If you are a professional, or care about strict classic technique then this may not be the channel for you. Still, I appreciate your comment and hope you hang around.

[@richrichie7911]

Enough with the intro!!