Perfect Prime Rib - The No Fail Method

[@SipandFeast]

Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Color of prime rib. If it's red (below 115f) that is rare. Imo, prime rib shouldn't be done this way because it is overly chewy and cold. The finished temp here was 129f which is medium-rare. Cook to your liking though! Salting overnight really improves the flavor. And if you have easy access and can deal with the cold, finishing the roast on a grill is easier. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[@tiffiindanii]

I totally agree with the temperature you cooked it at, way too chewy and cold when made rare idk how people can enjoy that

[@DamonJohnCollins]

I agree... The fatty cuts taste better when the fat has rendered more (by getting to med-rare).

[@unconsciouscreator3012]

i know a chef of president trump. this is exactly how he likes his prime rib! good job!

[@Berkana]

2:42 the trick I remember for Worchestershire sauce is to call it "what's-this-here-sauce".

[@jaxone1259]

Don't cut the Bone off I found that Cooking it like this that the Flavor of the meat turned out like Deli Roast Beef. Not Juicy at all and I prefer my Ajus to taste like really Flavorful Beef. Not Garlic and Onions this would make for some Good Sandwiches I'll Never Cook an Expensive Rib roast like this again. Sorry JMO

[@jameslents8747]

Prime Rib/Rib Roast for the holidays used to intimidate the heck out of me. Especially if I was entertaining. Nothing is worse than wringing your hands in a smoked-up kitchen, with guests at the table, the fire alarm blaring, and a roast of questionable doneness spattering up your oven. We've had them turn out from twitching red to that really heart-breaking gray. Never again!! This year we used your low and slow method, and it was an absolute pleasure. Our only variation is that we did not tie the bones back on. This allowed us to truss it up into a virtual tube shape for even cooking. Ours was pretty small (3.5 #) and I pulled it from the 250 oven at 117 degrees. Back under the broiler after 25 min or so rest (it was 130) for a quick color session and it was absolutely perfect throughout. Thank you so much for removing the mystery of the perfect rib roast preparation!

[@Precious1988M]

You almost hit 1M. I watched your videos over a year ago your channel has grown so much. I’m so happy for you.

[@Hoaxer51]

I’ve tried cooking prime Rib a number of different ways, heat the oven to 500 degrees, put the prime rib in and shut the oven off and don’t open the door for three hours, cook at 325 until internal temp is 125, a couple others and the best way ever is slow and steady, 225-250 until it hits 127-130 for medium rare. This way works the best and it’s done the same, from end to end, exactly the same. I use the bones from the meat that was previously cut off and retied back on, when you take the meat out, cut the strings and remove the bones and then tent the meat while it rests, to make the au jus. The meat can rest from 30-60 minutes and that’s just enough time to make it. I put some dry red wine in and some boxed broth in to make the au jus. I think I’ll try to make it ahead next year and add the the veggies and stuff or at least have that much done. When we cook it this way there is very little drippings from when you let it rest, as you could see. I don’t think I’ve ever gotten that much, just saying you’re not going to get much to use. It does take a longer time to cook, 3-5 hours but if you’re going to spend the money and you really want something outstanding, just follow this recipe and you’ll be happy you did. We just use an instant read thermometer and the one we use is called a Thermopro, it’s foldable so it stores nice, it’s dependable, it shuts itself off, we use for everything including as a candy thermometer. Just go to Amazon and they’re on sale for $22.19, they even make a nice Christmas gift. Hey, thanks for sharing! Merry Christmas to you and everyone else out there!

[@harveyhagar]

I've said it before....THIS man needs to have a television show....THE BEST....

[@theodorethreebears3607]

No, he needs a restaurant , especially one in Long Island and another (for us snowbirds) in Florida.

[@seby2385]

Hwllo, just wanted to let you know that in Romania, we use the cooked vegetables from the stock and the meat from the bone to make a bouef salat, we also add pickled cucumbers and a boiled potatoe, mayonaisse, and in some placess in Romania they garnishe it wwith pickeled peperrs. I am pretty sure you can find online the recipe. Happy Hollidays from Romania.

[@jonkbaby]

That sounds delicious!

[@JamesCAsphalt8]

LOL it isn't.@@jonkbaby

[@callum6224]

@@JamesCAsphalt8yeah, that sounds disgusting IMO lol

[@The91jesus]

Sounds absolutely Delicious. Greetings from California ❤

[@StonerSmurfin]

@SipandFeast the way I have always done prime rib roast is with putting it in a cold oven, then turn the oven on to 500°F and once the oven is preheated set a timer for 5 minutes per pound and when the time is up shut off the oven and let it sit in the oven till the oven cools down (never opening the door from the time you turn it on till the oven is cooled). Makes a nice med-rare roast.

[@jackietempleton4171]

Proper way to cook prime rib.

[@misscharlotte160]

I’ve been using this approach the past half dozen prime ribs. Problem is there’s no juices. And the oven is off limits for more than two hours. I’m gonna try @SipandFeast

[@dontfallvictim]

I tried that, and roast was ice cold and uncooked!!

[@watthaile2053]

​​@@dontfallvictim Sorry to hear that. You probably forgot to turn your oven on.!!

[@dontfallvictim]

@@StonerSmurfin Tried that in my sons new oven, and the meat was raw!

[@vanillascooplinda8849]

I’ve been watching lots of prime rib videos in preparation for Christmas dinner. THIS will be my method & recipe. Sip & Feast is my first go to for any recipe.

[@kencase2179]

Just in time for Christmas. Thanks James!

[@SipandFeast]

Thank you so much!

[@Flavum]

There's a lot of bad prime rib advice on KZbin, but this is spot-on. Really nicely done. Bon appetit!

[@SipandFeast]

Thanks so much!

[@Shaggywonda]

My late grandmother used to make prime rib every Christmas. My mom has the recipie but she still cant perfect it. It was medium rare on point every time with no temp gauges. Old heads knew how to do it.

[@JudiChristopher]

That is me too... I will be 70 years old this month... have been cooking (cafe/restaurant) since I was 15 years old... Have NEVER Used a Thermometer... I barely measure anything either. It depends HOW I feel... how much gets put into the pot... BAHAHA

[@thomasstambaugh5181]

Most of this excellent video is consistent with my own reverse-sear prime rib that I've been doing for years. I think there's an easier way to finish it, though. I do the same prep as you suggest -- I cut the rib(s), tie it, salt it, and leave it uncovered in the fridge for at least 24 hours. Similarly, I also leave it on the counter for a few (2-3) hours. Mine are usually at around 50 deg F internal temp when I put them in the oven. I leave the roast into a 225 deg F oven (slightly cooler than yours) and set the alarm temp on my thermometer to 120 deg F. When the meat is at temp, I tent it with foil as you suggest and crank the oven to 500 deg F while the meat rests. After 20-30 minutes, I put the meat back into the hot oven and leave it for 10-15 minutes. No need to fuss with the broiler, foil, or any of that. It does smoke, though -- I open the windows, turn the fans on,, and shut the bedroom doors to avoid smoke alarm chaos. After 15 minutes the meat comes out delicious and ready to carve. When I slice the beef, a small amount of jus drains into the cutting board well. I pour that off into a little serving glass and call it done. It's just enough to glisten a slice of beef or add some flavor to the potatoes that are always on the side. Prime rib is easy and delicious this way.

[@misscharlotte160]

I just love your approach to cooking. Relaxed but precise. I dunno. That sounds wrong but it isn’t. You insist 9n some specifics that make the difference but allow for lots of flex elsewhere. And your relationship with the ‘judge’ is heartwarming. AND I love the things you cook. Like tonight’s prime rib. Bravo and keep it up. ❤

[@cinemaocd1752]

I always appreciate the level of detail and information in your videos: a recipe, a knot tying lesson, and some consumer testing info about the stock versus store bought base for au jus....One thing about collecting dripping for yorkshire pudding. You could make your stock for your au jus the day before, throw it in the fridge and then just yank the solidified fat off. Melt it in a muffin pan and make mini yorkshires in your oven that's hot after you've pulled your beef out. The key to making great yorkshire is to make the batter at the start of the day, let it rest and pre-heat the fat in the pan before you add the batter. You will have fully puffed individual yorkshires in the time that it takes for your roast to rest. The other thing is, I do roast potatoes, par boil them and pre-heat more beef fat on a cookie sheet and roast at same time in the oven with the yorkshires while the beef rests. Both take ~20 minutes to brown. If you have a convection fan you can knock that time down further...

[@Max-uu2gs]

Lightly oil kosher salt land pepper place ribs down uncovered at 220 degrees (8 pounder) 2.45hrs. To 3hr. Max temp 118 center of meat from top to center. , Remove sit 15 minutes. (Clean scrap pan) Set oven at 500 ..(place in for 15min) it will smoke house. Remove, take prior scraping to make au jue ❤❤❤ EZ 😊

[@debbiel5571]

Thank you! On Christmas Day 2023, I made my first Choice Standing Rib Roast 7 lbs from Costco following your directions for cooking one. Followed the slow cooking method. It was perfect. Excellent explanation. Thank you so much.

[@Carlois50]

Every part of this video is why Jim is the ultimate "at home" chef. Mistakes were made and he acknowledged then and showed you have to recover. The end result which I just made... Insane and honestly, easier than I thought. Great job Jim... Again

[@deathpossum]

OMG I followed your recipe to a T and it was a huge hit! I really screwed up a prime rib with a “leave it in the oven all day after getting it hot” and thought I would not waste $80 again. This was so successful my lovely wife said it’s our mandatory Christmas dinner for now on. We found you from your most favorite (here) stuffed mushrooms but now love you for this prime rib recipe. You rock and please keep our kitchen rocking as well!!!! Happy Holidays!!!!!!!!!!!!!!!!!🎉🎉🎉🎉🎉🎉

[@flyoverpeasant8016]

Rather than broil to sear, while roast is resting from initial cook, crank up the oven to 500-550 degrees for 45 min to an hour. Then, when ready to serve, put roast in super hot oven to sear. It will sear more evenly and you dont have to mess with flipping it.

[@margariteolmos3457]

And you don't have the smoke alarm issue either.

[@lemonygood6471]

Just came home with my rib roast and there you were! Thanks for all the recipes you share. This will be my Christmas recipe. Merry Christmas!!

[@SipandFeast]

Hope you enjoy!

[@tig3rBite]

Please dry brine. Your family will thank you later

[@annsalty5615]

This is normally our go to for Christmas eve inner, along with Yorkshire pudding, creamed corn (Gulliver's version with heavy cream, sugar, butter, etc), and creamed spinach along with horse radish sauce. Yum!

[@dorothyyoung8231]

I’m sorry. You didn’t say what time I should come over for dinner. I can bring a homemade cheesecake or a salad!

[@tiffanyb4764]

⁠@@dorothyyoung8231 pick me up on the way! lol I’ll make some southern Mac and cheese, banana pudding for dessert or anything you’d like!

[@hablin1]

I was just to say the same thing Yorkshire puds are a must 👍

[@MrsPamB]

Same here except for the corn! I also love to make an herb crust for the beef and herbed popovers. I think Christmas Eve dinner is our favorite meal of the whole year! 😋

[@annsalty5615]

@@dorothyyoung8231 i should add, for dessert is Grand Marnier soufflé

[@LorenIpsem]

This is a better method than traditional roasting, but IMO the perfect rib roast recipe is the timed mathematical method (AKA “Western method”). James Beard’s recipe in American Cookery is my go to method. 1. Season roast with salt (1% by weight), pepper, and any other seasonings you like and allow to rest uncovered for 24 hours in the refrigerator. 2. Before cooking, remove roast and allow to sit out for several hours. 3. Preheat oven to 375° F. 4. Put roast on a roasting rack in a roasting pan and in the oven 8 1/2 hours before you want to serve it. 5. Cook for 1 hour at 375°F. 6. Turn the oven off and leave roast in the oven. Do NOT open the oven door. 7. 1 hour before dinner, turn the oven on again to 375°F and roast for 1 hour. 8. Allow to rest 20 minutes before carving. This method works for roasts ranging from 6 to 12 pounds and produces a roast similar to the steamship roast served at fancy buffets-perfectly medium rare in the center.

[@judyfrank2551]

I really enjoy that you include your family in your videos. It adds "personality" as well as great recipes and cooking instructions. Thanks, and keep up the great work! Would you link your roasting pan please?

[@agentsculder2451]

My family swears by the James Beard method for prime rib. We prepare the meat just like you do, but we essentially cook it the reverse way. We crank the oven to 500F, and cook the roast at that temperature for 5 minutes per pound, usually 25-30 minutes. Then you just turn the oven off, and let it sit undisturbed for 3 hours. The roast comes out perfectly medium all the way through.

[@jeanniebrooks]

That sounds good too. I like it!

[@lwilson8263]

We slather it with butter and tarragon, do the same 5 min / pound at 500°, turn off the heat, but leave it in the oven for 2 hours uninterrupted! Perfect everytime! Lots of juice for great gravy too! Buon appetito 😊

[@brentmohammed3504]

I like how thorough and direct your explanation was. That, with the precise measurements, the demonstrations and the experience based advices give me the confidence that i could do this. 👍🏽

[@TL13Minecraft]

Every year for my birthday I have this dish. I get one twice the size and it feeds the whole family and I can have lots of slices. I have with roast potatoes and goose fat, sprouts, yourkshire pudding... I've had it for 5 years straight, and probably every single birthday for the rest of my life

[@MattGPT-eh4cp]

.....now I know why I read these comments....I should have been using goose fat to supplement the minimal beef fat when I make yorkshire pudding....way to game up the channel, Happy Birthday.....

[@spinningbackspin]

we have dozens of geese in our back yard, come help yourself.@@MattGPT-eh4cp

[@The_Original_Big_Daddy]

I am appreciative that the holidays are fast approaching and the YT algorithm saw fit to show me this video again! For prime ribs / standing rib roasts, I have baked them, smoked them, and this year I might try doing a sous vide to get the roast up to 125 exactly. My takeaways from this video are 1) 1% salt for 24 hours! 2) Low Sodium Better than Bouillon for the Jus was a shocker! 3) the tip on neck bones or oxtails is greatly appreciated. As always, excellent work!

[@chrisann144]

That horseradish sauce looks amazing well the whole thing looks like chefs kiss and with the alcohol I will be sober 30 yrs and I actually have no issue with someone cooking with alcohol it’s just I wouldn’t know what to get or how it tastes so I just omit it your videos are just the best I look forward to them every week also look forward to Tara and James too ❤

[@BS-j1965]

After numerous AA meetings I have learned COOKING with alcohol is ok, the heat removes the actual alcohol so we’re good.🙏🏻🙏🏻❤️❤️

[@JohnDoucet-v7g]

Hi bud and hi from Canada...so like i said i was gonna make it and i did Sunday past and i made a 4 rib 10k prime rib...and had 12 guests they agreed with me after compensating they said your take on it was absolutely fantastic. TYVM, i am a good cook but now cause of you i am a great cook hehehehe!!!!

[@codyperratore4758]

You promised it was coming and here it is. looking forward to blowing my father-in-law's mind with this, maybe he'll finally give me the "that'll do, pig" proud look.

[@shelley131]

I've been dry aging a rib roast since November for Christmas. I tried your au jus recipe and my wife had loved it. We now buy better than bouillon everything.

[@antahmad]

Great vid! I like using a turkey baster to go under the fat in au jus or gravy, and suck out and transfer all the good stuff, leaving the fat behind.

[@josephsmith961]

Preheat your oven to 500 degrees. Place your room temp roast in the oven for 5 minutes per pound of meat. Turn off the oven when the time is up, and leave the roast in for 2 hours without opening the door. It will be perfectly done medium rare. No thermometer or worrying about the temp. Been doing it this way for 30 years, and it works perfectly every time.

[@anettenordenstrom-dz5nb]

Love listening to you both talking about food😊 MERRY CHRISTMAS from Stockholm ❤

[@joefleischmann]

Pro tip regarding smoke detectors... if you travel a bit and stay in hotels, take the shower caps home with you. Then, when you're gonna do something like this cover your smoke detector with the shower cap to prevent it from going off

[@whitestone4401]

Great tip! I usually have to prep my kitchen before anything that’s going to smoke. Open windows, grab a fan..... This is so useful.

[@Mr8otter]

As a retired Missouri State Certified Firefighter, Fire Instructor 1, and Public Fire Prevention Officer this is a horrible idea, you might forget to remove the cap and never hear the smoke alarm! Never cover the smoke alarm or remove the battery unless you are replacing the battery!

[@munnjean]

Allow me if I may ,, speaking from personal experience the so called no fail method has to start where the beef is processed. From a Canadian perspective Alberta AAA beef is a very high quality grain fed product. The beef is slaughtered, chilled then sectioned down into primal cuts ( prime ribs, loins, chucks, hips etc. etc. ). These primal cuts are then vacuum packaged, boxed and shipped in most cases within a week of kill date. In the local supermarkets here in central B.C. they occasionally feature prime rib roasts at a sale price. What they are flogging is beef that is totally devoid of tenderness and flavour. I had my own butcher shop for many years I was well known for the best of the best when it came to cuts like prime ribs and loin steaks. All the beef was dry aged and we would not cut prime ribs or beef loin cuts until it had a minimum of thirty days ( and in many cases more than thirty ) age. The beef was dated when it arrived and hung in my low velocity cooler for the prescribed time prior to cutting. I have a friend who is a meat manager at a major supermarket in town here. He told me he has no choice but to sell the beef ( prime ribs ) when it has at most only ten days age in a vacuum bag. I've purchased prime ribs at supermarkets priced at $ 25.00 per pound ,, removed it from the plastic packaging salted it and double wrapped it in cheesecloth. I then placed it in the back of my fridge for a month, I change the cheesecloth weekly. I enjoyed this video, well done, but without proper aging of prime rib no matter how you cook it it's a coin toss as to how well it will eat.

[@KeniDiane]

Thank you so much for this video! It's been 30 plus years since I made prime rib, it was so delicious! I am so happy I clicked on the recommended video of your NY deli Tuna Salad, video or I wouldn't have found your prime rib video. Thank you!

[@anneturner2018]

Add finely minced green apples (any really favorable apple) to your horseradish sauce….off the charts!😊

[@JudiChristopher]

Good to know Thank You

[@molliedriscoll9023]

Thank you! I'll give it a taste!!! 😁

[@MikeKelly-TechDNA]

Thanks!

[@SipandFeast]

Thanks so much!

[@andythorn3149]

Hi I’ve watched your videos a few times and I really like your style, content and insights I’m a keen cook too and although a UK resident lived in Italy for four years I have also spent some time in the US and love the Steaks. Please keep up the great work, the addition of your wife is also really nice Andy

[@JB-ud2fr]

Yorkshireman here, love that you guys eat yorkshire puddings with your beef 😊

[@jeanniebrooks]

Jim, this was an outstanding tutorial on making perfect prime rib! I loved everything about it. It really shows off your expertise in this dish! And so many great tips! I loved that you showed how to cut the bone off for easy carving later, and I especially enjoyed learning how to tie it using a slip knot. I always prefer tying a roast without cutting the twine; I prefer keeping it attached to the roll and looping it over as you go. Really, you outdid yourself! Best instruction out there anywhere. Thanks so much! We’ll be making ours just like you showed here. And that knife looks so great. I know that Tramomtia brand; it’s what restaurants and professional chefs use and it’s not expensive. Gotta get one!

[@moocowdad]

here is a tip for getting rid of the fat from the aus jus is they sell a kind of fire king glass mesuring cup with a spout that comes from the bottom so it only pours out the non fat so easy

[@jackiewinters5792]

I've seen those & I'll definitely be getting one. 💜👍

[@DjChelan]

Oh Thank you! Ours turned out Perfect!!! So Love the Creamy Horseradish Sause! My New favorite too!

[@AGueroAFuera]

I love your attitude towards cooking, it makes me feel relaxed to know even if I make a little misstep that it's still going to be alright. Also really enjoy how you get your family involved. Happy holidays :)

[@mrmnms]

Thanks!

[@SipandFeast]

Thanks so much!

[@williamhurrelbrink3324]

Dude this is awesome. Maybe the best all around prime rib video I’ve found. Thank you! All the little tips from experiences including the electric meat therm. Thanks

[@breakingdad8]

Excellent. Not only a master class in cooking, but math, fire prevention, and knot tying also! Great job guys

[@theresawiggett3519]

Absolutely love this channel and host he pays such attention to detail from cooking to Serving ❤

[@danreilly959]

I made this at Christmas and it was perfect. Our guests couldn't say more about how good it was. Thank you!

[@maryschiff9580]

Thank you! I’m making this for our Christmas dinner and have been collecting different methods to decide how I want to tackle it. Your method makes the most sense to me. I’ll check back in after the holiday. 😁

[@geoffreywing2758]

Thanks for this video. I'm doing a 3 bone roast for Christmas and I already bought Better Than Bullion last month. So it's good to know I can use it. Because of my high blood pressure I might go a little easier on the salt. I will also leave a little more meat on the bones because my spouse likes meaty bbq ribs for another meal. Thank you again and Merry Christmas.

[@WilliamDeSilvey]

Erin and I saw this video day before yesterday. I bought most of the ingredients yesterday, and salted it last night. Today was the cooking day, and my 1st prime rib I have ever cooked in my 61 years; it is one of Erin's favorites to order when we do a supper date. (Now it is MY JOB according to her!) The local butcher didn't have a bone in version, so I got a 5 pound cut. I didn't have fresh thyme, so I coated it with herbs de provence with extra dry thyme. I cooked it at 250 for 2:45. The au jus PROJECT was as recommended undertaken primarily after the roast was in the oven. It went m/l as you outlined, save for the meat. We used beef neckbones, which had quite a large amount of meat on them. Horseradish sauce was as the recipe, save for not quite as much sour cream and horseradish. No chives, but I used some onion powder instead. After broiling, it had a wonderful crust on the outside! We loved it, and it will be what I use in the future. The sole "what?" we had about your recipe was you didn't give us any idea as to what you did with the au jus ingredients afterwards. You left it kinda hanging. We plan on using our leftovers for soup.

[@pjwroblewski]

Firstly, I really enjoy your channel and have successfully used many of your recipes. I have cooked this cut of meat for years, and there are many ways to achieve a great result. In the last couple of years, l sous vide for about 24 hours to 130 degrees. Then, pop it under the broiler for about 5 minutes to create a crust.

[@JohnRaisbeck]

Roast potatoes, Yorkshire pudding, Peas, Carrots, Cabbage or Brussel sprouts! Great video!

[@JudiChristopher]

(I am going to show my ignorance) Is this Irish... English? I am both... I know one one side of my family what you posted is traditional... Thank you for your help.

[@timkline162]

1:55 what do you mean more garlic will "probably" be alright? more garlic is always a yes!

[@bernarddargie3142]

Happy New Year James to you and your family, by far the most trusted person I follow. All of your recipes I’ve tried are always great and you make it easy to follow. This one however tops them all.I’ve always wondered what was the inside secret to prime rib to make it taste like it does at the restaurant. Yesterday you made it happen it was outstanding , I couldn’t have been happier . Thank you so much

[@annettebitet8603]

Oh there is nothing like a great Prime Rib!! Love it! ♥️♥️♥️🌺🌺

[@jackiewinters5792]

The American pronunciation for Worcestershire sauce is: wu • stuh • shr • saas. Pronounce it however you like, though. As long as you get your sauce, that's all that matters! 💜🤭👍🥩

[@bonnieweeks7601]

Was zis here sauce with a southern accent.

[@jackiewinters5792]

@@bonnieweeks7601 Exactly! Due to people's accents they will pronounce it a bit differently than others. And that's perfectly acceptable! Personally, I don't see what the big deal is. Quite frankly, I find it all rather entertaining! 💜🤭

[@daveklein2826]

Nobody needs an English lesson

[@jackiewinters5792]

@@daveklein2826 Not trying to give one. Just letting folks know in case they're interested.

[@Notturnoir]

We in the US like to emphasize SHYYY er!!! Worst-uh-Shyyyy-er

[@lindynelson6885]

Will definitely try this recipe….one question when broiling the roast….my broiler has two settings, Low and High…any suggestions at which setting I should set broiler?

[@BrandonTheInquirer]

I really like your videos, bro. I watch a lot of cooking videos, but your instruction is succinct and easy to follow and your production/filming is top tier. You also use methods and ingredients that are reasonable for the average person that aren't over the top.

[@massabielle2821]

Oh my goodness James!!! Thank you so very much for this recipe and video; this was a grand slam, "out of the ballpark into the next state" homerun! Absolute perfection, and everyone loved it...... I now have street cred but I send everyone to your channel bc you deserve all the credit. UR the boss!

[@pumpkin74]

I LOVE LOVE LOVE this channel, and have watched you grow since your italian sausage pasta and fritters. You are appreciated!! 🎉🎉🎉

[@A·c·h·i·l·l·l·e·s·Last·Stand]

I lowkey play his videos in the background while i nap because his voice is so soothing

[@bonnieweeks7601]

I just put salt, pepper and garlic powder and cook it on 325 until its done. It comes out great. I must be magic.

[@Shelly58485]

My 1st prime rib I’m making I’ve looked at so many. Recipes how to make this,dunno what way I’m going yet,TODAY IS THE DAY😂 see how this turned out

[@gregmavor]

Watch a lot of cooking on KZbin. Love your videos! Gonna make this for Christmas with family. Cooking can be such an enjoyable way to be creative and take care of others you care about! Thank you.

[@HLR4th]

RE Yorkshire Pudding: Chef John has a wonderful cold start method that doesn’t require the high heat and fresh drippings. Much safer, easier and just as good. I’ve been doing it for years and will not go back.

[@Robyncavallaro]

Made the Prime Rib for NYE ! Great recipe, and it turned out beautifully. I didn't have the time to let the meat sit in my fridge salted overnight but still loved the flavor. Thanks

[@AndyInPDX971]

Love your channel man! The way you include the family, and just roll with things, it’s how my cooking journey is going with the kids

[@gilguillemette4174]

I like this guy. Very thorough and comical at times. Love the horse radish topping and Ajou of coarse. Well worth the effort Thank you for your tutorial

[@BobMobber]

This is one of my favorite cooking channels, and I have used this method for my Xmas standing rib roast the last couple years. For temperature and finished product overall, it works perfectly every time. The only thing I have needed to change it the amount of salt. A 5 lb roast comes out to 22 grams of salt. Last two years, I have used about this much kosher salt for my 5 lb roast, and the final roast is too salty for me. Next year, I may just cut it down to 15 or so.

[@1stMemberEver]

This is one of my favorite food channels on KZbin along with Brian Lagerström.

[@chrisann144]

Oh that end piece if you could ship that to jersey it would be appreciated 😂😂😂😂😂

[@daphlavor]

I made our rib roast last year with compound butter made with roasted garlic. It was fantastic. Your roast look good! Buon Natale

[@hedi42]

i started watching your channel because i wanted to cook pasta alfredo, i did and it was great! then i liked the vibe, i susbribed, and now i just come back every time not for the receipe but just for the tutorial experience and the vibe, just really entertaining i love it :)

[@cathieschmitgal5515]

My new favorite …..I did this last year and it was fabulous even with a choice cut!

[@bullseye2764]

Thank you for showing how to easily tie those knots… it was a big help!

[@michaelfeinerman4878]

For drippings to cook Yorkshire Pudding, you can render a couple of slices of the fat with a little chopped onion, then coat the bottom of your Pudding pan or muffin tins with the rendered beef fat and put it in a hot oven for a couple of minutes before you pour in 5he batter.

[@MrTravisofthecosmos]

I swear by the tied method of de-boning the roast. It gets all the flavor, but makes the roast so much easier to cut. I used to like to use straight prepared horseradish that my grandpa made, when he was still alive, as opposed to a horseradish sauce. But, that’s just a personal preference. Either way, good stuff. Happy Holidays.

[@vertgriff]

That's perfectly cooked imo. You're spot on about the color. Thanks for another wonderful video, I'll definitely be following it this holiday season.

[@nickk8416]

Great video. I like the low and slow method too. It looked rather medium/medium well to me so I'll cook it to 120 max before I let it rest. The au jus looks amazing. I love all of your videos! Best.

[@carolheck3877]

These directions are PERFECT!!! Thank you!

[@barryedgington6812]

Wow! This prime rib roast looks scrumptious! Thanks for sharing the tips how to add the string around the roast and what temperature to cook the roast. Helene

[@nbenefiel]

I still cook Sunday dinners, usually a roast, beef, lamb, pork, and chicken. Right before Christmas, prime rib was on sale so we picked up half a dozen.

[@mrmnms]

Your methods are reliable. Well suited for novice and experienced cooks . “Well Done”

[@garyhendrickson6203]

Thank you for your great videos! And, you are right when you recommend finishing your roast off on your grill if you have access. Much better than having to clean the oven…don’t ask me how I know😳

[@Bahala_Nah]

Made this for Christmas and making it for Easter. Excellent Au Jus!!!!!

[@63ah1275]

I always used to make a 42+ day dry aged prime rib roast and a goose for Christmas. My wife's grandmother and my mother have died and my MIL isn't interested in hosting or traveling. We stay home. My wife is now vegetarian and my son takes off snowboarding for the week. I did my best to get through a three rib roast by myself last year, but a good bit of it went to the dogs. I give up. That said, it's pretty much impossible to eff up a rib roast.

[@massabielle2821]

Does this incredible "chef" have a cookbook? Everything is always delicious and amazing!

[@kayahs9342]

LOL - just did a test PRR today. I did the 30 min at 450 and then 11-12 at 325. Probably should have gone longer. Going to maybe flip my process and end on the grill. Warm in MN this Xmas so wont be an issue! Anyway - you are right - smoke alarm was tested🔥💨

[@Exaris79]

From my local casino's bar restaurant, i usually have my slice of prime rib grilled as close to medium. That extra char from grilling on the surface(not just the sides) gives it a different flavor profile while keeping it tender. The fatty slice also helps a lot too. So the center of the slice isn't dry and flavorless since the cook season the surface of the slice again when it's grilled. So the result is that when it's served to me on a plate, it's still warm and seasoned like a very tender steak that just came out of the grill instead of been on the cutting rack for over half an hour already&very dry with the juices already gone.

[@gymflip]

Thank you for this video! I suggested Prime Rib for Christmas dinner this year, and this will help me greatly.

[@brianslocum6823]

Best cooking channel on KZbin

[@HandsomeGaryVader273x]

Dude this recipe made my 50th Christmas the best everrrrrr! I love you guys for that and for this channel.

[@HandsomeGaryVader273x]

ps the juices omg! life changing

[@michaelmattichiii1595]

You are so correct. I always pull prime rib at 135 degrees perfect temperature and as always,thanks for sharing.

[@gamadmex]

I have not pre-salted that far in advance before, and I have never tried the low-and-slow method for rib roast. I may try this method in a few days. I noticed the "Made In" pot. I am a big fan of their products. And I do need a new stock pot. 🙂

[@kdkxchronicx1872]

It's called a dry brine in case you were wondering

[@debankrom6636]

If I could only eat my computer monitor right now.....Fabulous!! Thanks so much for your videos, James....Merry Merry Christmas to you and all your family - and a wonderful 2024!!🥰

[@vrod1a]

Real time, real cooking 👍

[@JohnDoucet-v7g]

nice thanks for this...and tyvm for making sense...how you articulate is awesome!!!...i am a French man so it's nice to see how some one like you can communicate in simple terms. Gonna go shopping today in a hour gonna make it tomorrow.