Prime Rib 101 + My Favorite Budget Option

[@BrianLagerstrom]

Knowing what meat to buy and where to get it is honestly the hardest part of this recipe so I explain how to do it in the beginning of the video. Check out the Stainless Collection and Made In’s other cookware being using my link to save on your order - madein.cc/1224-brian

[@lowseasonbitch]

well i can`t afford to pay 200usd for one peiece of meat so worry not...

[@davidfuller581]

Made In pans are great - I have a couple. One of the only youtube advertising brands actually worth it.

[@sammyk5080]

No normal human spends $200 on a whim. The poor man 's prime rib is still $100, that is not budget friendly. If you want to make something and call it budget friendly please make it budget friendly. Chuck is usually what I splurge on for a meal for one and it is not budget friendly for me. Your video appeals to the average person, not the person who needs budget friendly. Your video should have said prime rib and a alternative prime rib for the average person. Nothing in this video is budget friendly.

[@davidfuller581]

@@sammyk5080 A roast that big feeds at least 6-7 people with sides.

[@sammyk5080]

@@davidfuller581 still is not a protein on a budget, also that is only a sizable amount of food for about five people

[@johnritchie3889]

Perfect timing. My neighbor just invited us for a prime rib dinner on Christmas Day, but asked me how to cook it. I shared this excellent video with her.

[@chrisregister8142]

now you're gonna get a chuck eye roast

[@MindbodyMedic]

I admire her guts but if I was inviting people to dinner I don't think I'd be going with "first time" dish. Any competent cook can pull it off.

[@Jeff_320]

Butcher: "Don't tell anyone about this cut." Brian: (posts to 1.51M subscribers)

[@zoulogist9171]

It’s okay, we won’t tell anyone

[@Dowdorama]

Five of us ordered it randomly last year and my butcher put the kibosh on it. They are really not into it.

[@metsnyfan87]

Butcher: don't show my face please Brian: his face looks very blurry or too small to identify on my tiny premiere window Me: look at this effin butcher on my 65" tv!!

[@hellfish2309]

Honestly, I’m a little tired of rib roasts; lately I’m thoroughly enjoying roasting a Denver Primal or even more so a Picanha… though I rest them, I can serve them hotter because they hold together better under slice, unlike the ribeye Still great steaks, thhough

[@MultiGemgirl]

that sucks

[@JohnSmith-id4ut]

Thank you. Had a very nice Prime Rib roast as the main for Christmas Dinner just now. Also did your braided brioche, seared scallops, creamy soup base - potato, and brussel sprouts in mounted butter. The entire dinner was literally recipes from your channel.

[@SpongeGod-YawehPants]

Dude every single one of your recipes i make for my family makes me a celebrity chef in their eyes 😂 thanks for always making sure we eat delicious food at home Bri ❤

[@GIM-7-JC]

BTW. You’re an excellent cook and you explain things well. So you are not only a good Chef but a good teacher.👏👍

[@NewVenari]

I used to work in the meat dpt of a grocery store. You are correct: I received no training in the finer points of meat. Just some phrases to use in front of the customer. I didn't learn about the qualities and grades of the meat until I started smoking my own meats at home. I really wish our Canadian meats were also graded using the marbling. Our AAA grade meat has the marbling of your Select or Choice meats.

[@drewgalbraith4499]

Ya man, our meat in Canada has never been graded properly… Alberta AA or Ontario AAA didn’t make a friggin difference. Best shot is to know a farmer or go to a good local butcher… if you’re lucky you can hit the random grocery store (the odd old boy in those shops is an OG) that has good meat selection and quality!

[@outlawlaw]

Love that you showed a cheaper cut, I really want to introduce my gf to prime rib and spoil us both, but I'm not feeling overly rich, so this is perfect, merry christmas bro

[@SgtMjr]

Man, 'Roast Beef Week' at the Lagerstrom's must have been great!

[@Docdug]

I’ve fixed a prime rib for Christmas for the last 20+ yrs and I’ve used some unique methods to cook them, from the hi-Lo Brian used, the Lo-hi, even using the rotisserie on my Weber gas grill. All with varying degrees of success. I think I’ll try the Lo-hi method again this year….

[@louisle1186]

Seeing Bri's pixelated meat was not on my bingo card today

[@markwalsh3659]

Made this last night with a "Choice" cut of prime rib and it still absolutely slapped. The jus and horseradish cream were perfect too.

[@RodeWerk-Rw]

Far and away the best explanation on how to cook a prime rib, I do turkey for Thanksgiving and prime rib for Christmas. I prefer prime rib, but I am bad at cooking it, so this Christmas I am making your version. Thanks a lot for the great video.

[@NORSEMAN715]

Wow! We followed your method and it turned out to be the best rib roast we've ever had. Thanks!! Happy New Year!

[@ashotep]

I followed this recipe for Christmas dinner and it was the best I've ever done. This will be my new go-to. Also that au jus recipe is really the star was shocked by how good it turned out.

[@karenfox1671]

Both roasts look just as delicious as they must have tasted. You must be so pleased with this great video. And, thanks for giving us 2 new sauces!

[@cindysebryk5093]

I was scrolling and just barely saw the Prime Rib and thought " oh Lord what am going to make now". Thank goodness prime rib is on sale today for me.

[@seanszarkowicz]

great job on the video and recipe - this recipe worked perfect and the beef au jus was fantastic

[@AaronSentinal]

Butcher: Please don’t tell anyone about this budget option and destroy our profits by 50% Brian: I’m going to do what’s called a “pro gamer move” (This is a joke, I thought it was funny that Brian put that in the video)

[@slanahesh]

It'll be a well kept secret between bri and his 1.5 million subsci... I mean friends.

[@bierbrauer11]

You are absolutely right on the importance of the wam plate! I did a tritip this year and my dad mentioned the same tip. I ignored it and upon serving and cutting into it, suddenly regretted.

[@heycmo]

I decided to make it a bit easier on myself this year and followed your advice rather than the usual bone-in reverse sear. 10/10 will be doing it this way from now on - easier, more predictable timing, and a better eating experience than the edge-to-edge pink for the 'gram. The easy jus was a hit too and I just finished my third French dip...

[@Bigfoot42]

Only thing I would add is plugs of garlic. It might affect the juiciness, but it definitely helps flavor the center of the roast.

[@saltydroog854]

This is obviously location dependent. But in Connecticut I find that I can generally get choice rib roasts higher into the choice spectrum one the bone. And in my experience, I get a better value, and spend less buying a bone in roast and just removing the bones myself. It's not that difficult. You don't have to cut around the bones, I literally just make a single cut following the contour of the rib cage. I tend to end up with the same rib roast (size and shape) I would have had if I got a boneless, for the same money. Plus I then also have the ribs to enjoy another time. Just another option if available to you.

[@MikeListon-tk8ir]

This is perfect timing. I'm making prime rib for xmas. Thanks Brian!

[@mycomaniaRVA]

Recipe worked like a dream! Did a trial run with half price select bone-in rib roast from Kroger and it rivaled SF House of Prime Rib’s at a fraction the cost. Served with Serious Eats’ creamed spinach and a side of mash. Thank you, Bri!

[@lovedove2661]

I LOOOOOVE prime rib, just had some at our holiday party a few days ago, but after watching your video. This doesn't seem difficult to make at home. 👌🏽

[@jayball7646]

I usually add some herbs to my Jus for just a nice enhancement. Sometimes some garlic and onion as well.

[@1b1uster]

I’d love to volunteer to do all of the kitchen clean-up if you would serve me up a slice. Great presentation; you never eliminate any steps ensuring perfect results every time no matter what the recipe.

[@tashatopalakis2035]

Happy Holidays, Brian & family! Super executed roasts for Christmas , thank you. Love the sauce, too. You are the BEST. ❤

[@BikerDaddy402]

Totally off topic, but since you've hyped Better than Bullion a few times, I decided to try it. Holy hell, dude! I'm sold on that stuff. It is amazing!

[@terfalicious]

it's freaking amazing!

[@quartzofcourse]

I’ve been using chuck eye for cheap roasts and steaks with my sousvide and a few hour dry brine in the fridge and they always turn out good

[@mssixty3426]

Thank you for the how/where! I've watched all sorts of cooking recipes for prime rib, but the how and where before spending that amount of money is what I found daunting. Although, I can't spend that amount of money, but maybe I can navigate to what I can afford with the how/where information. Cheers!

[@alr1917]

Wow, thank you!! In time, I was just looking at prime rib yesterday for Christmas.

[@BobH-qf4pg]

Hey Brian! Loved the video! My father worked at Kenricks, for many years as a butcher before he retired. Say hi to Joe, for me if he hasn't retired yet, also! And, I'll be sure to pick up one of those chuck roast on the down low! Thanks!

[@farrny_13]

Hey Bri, love your videos. One point on "Gild the Lily", historically meaning you already have a beautiful item and attempt to make it better, but your efforts are unnecessary and have potentially made it less excellent. In my opinion, horseradish is a must for prime beef dishes, so nothing being gilded ! Thanks for the vids bro, keep 'em up. You're making me a better cook for my family !

[@bricklayerpayne]

Looks great. Might try this for the new year. Is there any virtue in leaving the roast to dry brine longer, maybe for a couple days? Would that allow the salt to penetrate further into the meat?

[@EpicAlexTime]

So informative! Thank you for helping me become a better at home cook for my family

[@actualreplyguy]

There definitely is a case to be made about gentrifying meat cuts, lol. I used to get flank and skirt cuts almost free 10-15 years ago, now I've to pay $15-20/lb for them. Social media is a powerful consumerist thing.

[@bradsimpson8724]

I, too, miss the days that skirt steak could be had for pocket change. While he was a great guy for food media, I blame Alton Brown for letting that secret out.

[@sebaschan-uwu]

Yeah it's pretty annoying though luckily we can just cycle through the cheap meats, now different cuts are available for pocket change

[@elanmcmillin3294]

Same thing happened to chicken wings. They used to practically give those things away, then buffalo happened and now they're the most expensive part of the bird.

[@actualreplyguy]

@@elanmcmillin3294 yeah kamado joe and air fryers happened ... now chicken wings are expensive.

[@ZComma]

Prime grade beef is usually available at warehouse stores like costco or sam's club and are fairly affordable compared to choice at other stores.

[@mssixty3426]

I didn't find any available at Sam's . . . guess I should try to go in there more often . . . ?🤷🏼

[@ZComma]

@mssixty3426 might depend where you live but where I live in so cal they have prime filets, ribeyes, etc and very good prices good luck with your search!

[@BobbyHill26]

I don’t buy beef at Sam’s, but I do look at it usually and they seem to be on the low side of average in terms of price, and the meat also seems to be of higher quality. The pork I get there has always been really good while also cheap and I’m also a big fan of their hamburger. It’s not as good as getting it from your local farmer, but it’s better than any other store bought hamburger I’ve ever had by far. Not particularly impressed with their chicken though, but the price is good so I’ll get some if I’m already there

[@davo912]

@@mssixty3426 Sam's only does the roasts during holidays such a Christmas but you can always ask them to cut you one

[@mssixty3426]

Thank you everyone for taking time to respond. I often have bought beef or chicken at Sam's (I'm allergic to pork 😒 - it used to be my favorite) but I think they must have been running low that day. I was there today and I saw two ribeye roasts. I need to get there earlier in the morning near the holidays!

[@owlguy11]

Your turkey recipe was stupid good, so this is what I'm going for with Christmas. Keep going Bri.

[@wavion2]

That horsey sauce is almost the same as I make it. But I add just a little bit of lemon juice. It needs to be subtle, though; you don't want to overpower the other flavors, just enhance them. I used to have to make large batches of it for the catering company I worked for, for the carving stations.

[@arg8763]

I cook a perfect prime rib every year, but I'm here for the sauces! FYI, if you have Kroger near you they have their $5.97/lb deal active now, so go stock up! My preferred way is 180° on the smoker until 125° internal which takes right around five hours for a seven bone 24lb roast, rest for 30min or so while the oven comes up to 550°, then a 15min sear for crust. Meathead's Mrs. O'Leary's Cow Crust is the best seasoning I've ever found for it as well.

[@davo912]

But not every Kroger is selling Choice at that price. The Kroger near me is $4.97 a pound but it's select grade but sometimes you can get lucky and they used Choice

[@cindysebryk5093]

Okay, now we need a great Yorkshire pudding recipe. You have the best recipes for almost everything. Well at least for the things that count.

[@squisitissima2810]

Yaaasssse! Agreed! I would love to see a Yorkshire pudding recipe as well. Or perfectly roasted potatoes to go with the prime rib! Or both!

[@sebaschan-uwu]

Andy cooks recently made a video on yorkshire pudding

[@Anarcath]

World class!!! Great ones make it look so easy.

[@garbleduser]

"Like eating a red carpet" feels like one of the most DXM inspired phrases I have ever heard.

[@coryray8436]

For a variant of the horsey sauce, mix in some Lipton onion soup mix and a bit of bourbon, maybe cayenne, then fridge overnight. It adds that extra somethin-somethin.

[@castironchaos]

THANK YOU, THANK YOU, THANK YOU BRI for not doing the "Turn off the oven and let it sit for two hours, don't touch the door" method. The real problem with that method is simple: IT'S NOT RELIABLE. It works good IF you have a good oven! If you don't have a good oven then you're S.O.L. My oven isn't the same as Bri's oven, and you can say that for many people watching this. What if your kids tried cooking something in the oven, burned it badly, and affected the oven thermostat? What if you live in an apartment with a cheap electric oven -- like MANY people do? Even worse, what if you live in an apartment managed by a slumlord -- like MANY people do -- and your oven really need to be replaced because the door won't shut properly? Bri's method guarantees even all of these folks will still get a perfect prime rib. Because EVERYONE deserves a perfect prime rib! And especially if that prime rib costs $100 or more, do you REALLY want to leave it to chance by trusting that your oven will proplerly cook it in two hours with the oven turned off?

[@seejanebuild]

I’ve been wishing on a star that you’d do this video. If it’s the equivalent to your GOAT Turkey then my Christmas dinner is gold. 🔥

[@frankzito8653]

I can't wait to make this meal!! Thanks Bri!

[@annabarich4712]

One of my favorite things to do with my sous vide machine is make a faux prime rib using boneless beef chuck roast. Can affirm that it is a great cheap alternative for a holiday roast beast, though I still want to try making the real deal in the traditional method some day.

[@susanharrigan5583]

Now I'm jonesing for beef, dang it! 😄 Guess I'm saving my pennies for a chuck eye roast for Christmas. Thank you

[@sama2965]

It's very interesting to watch a KZbin chef video and seeing the butcher shop not too far from your house where you shop on occasion. I like Kenrick's, you should pick up some of their Ozark grillers, they're delicious.

[@TheScrumptiousSpoon]

That high-low roast method sounds perfect for achieving a good crust while keeping the inside perfectly tender. ✨ I always find that a well-rendered fat cap makes all the difference in flavor and texture.

[@LoveStallion]

Thanks for reminding me to add a Typhus Sync Gold to my Christmas list.

[@Shaun_Green]

Did you have a fight with a blue sharpie at 7:21 :) LUV every minute keep it up.

[@tristanrl1940]

The Rib Cap (Spinalis and attached Complexus - the other 2 muscles) are best removed and cleaned-up as they contain a great deal of sinew. The good news once clean can be trussed as a petite roast itself or for satay. The eye of the ribeye (Longissimus muscle) is more prominent away from the head and towards the loin (called the first cut). The Spinalis is significantly smaller the farther away from the head/shoulder.

[@samgrant83]

For the love of God, just leave the cap on, and the bones, and way more of the fat cap, and roast longer and in a much slower oven - stop fiddling about with the greatest roast on earth!!

[@yhavin]

I've been buying chuck eye steaks for ages - great value!

[@Straightfromshibuya]

Professional chef here, heavy salt and pepper the night before. On the day of temper the meat for a few hours to room temp. it will take 2 hours to cook, set the oven at 500 f for 15 minutes for a “sear” take it out, pour wine or fortified beef stock underneath the meat sitting on a rack set the temp back down to 300. Cover it and set 1 hour increments of time to check it. At 105 internal temp take the cover off and put it back in until internal temp reaches 113f let it rest for an 40 minutes to an hour. The top to bottom should be an even pink It shouldn’t have a gray band. I cook at least 5 roasts per week at a country club. Hope this helps.

[@KarenCasabonne]

After the initial 15 minutes at 500 degrees and you add the broth, what temperature do you set for the remainder of roasting time please.

[@Straightfromshibuya]

@ I just edited my comment , you bring the temp to 300f for the remaining time.

[@jdolbeer]

Two hours isn't going to bring a roast anywhere near room temperature. It would take half a day at least to get the internal temps near 65° and you would have spent hours in the danger zone for bacteria. Don't tell people to bring their meat to room temp, it's extremely dangerous.

[@rockstoneballs]

You mean exactly like th video you commented this on?

[@jaredprovencher5322]

I just bought a 2.7 lb boneless roast, would you make any adjustments to the 500 ‘sear’ for a smaller cut?

[@knightsintodreams]

Dear Brian, it’s almost Christmas! I need a banger gravy recipe that I can make! Ideally one that can also be made when you DONT have the meat made yet. Please and thank you 🙏🏻 v

[@RobertPellerin]

I'll give the jus recipe a try. I'd been searching for that specific "flavor" that many homecook recipes could never replicate. It's that steakhouse jus flavor that I could only get in restaurants, until l read something in the Reddits about a stock called Minors. All my life I wondered where that taste was from and, now I know! A lot of steakhouses that serve prime rib use this stuff. I know some pride themselves on making their own, which is good but, just like Classic Coka-Cola, it's very hard to replicate the real thing. It's familiar, delicious and quite expensive, but worth it if you can find it online.

[@Jarpasaurus]

You know what is an amazing alternative to salting it? Anchovy paste, it doesn’t taste like you’d think. It is so good and the crust is outstanding.

[@frankieliles3652]

I love shopping at Kendrick's Meat Market.

[@kyleanderson3329]

Man, I *just* decided to do ham this year over beef and ordered my ham. And you're now making me regret my decision.

[@donnydorito]

Kenrick's! nice to see a fellow St. Louisan.

[@peterzura7276]

Don't know about others, but I often feel i live in a parallel universe in the Chicago area, seeing the prices listed by KZbinrs for cuts of beef. $100 for a Chuck Eye Roast sounds insane. Our main supermarket chain (Jewel Osco) runs crazy sales this time of year, where choice bone-in rib roasts are $5.99/lb, NY Strip Roasts are $7.99/lb, and Ribeye roasts are $9.99/lb. This year, they also ran a fresh oyster sale @ 3 for $1. Going to give this a whirl this year. Merry Christmas!

[@DerekSpeareDSD]

MARBLING + CAP = L O V E ... great tip for the Chuck Eye roast...Chuck Eyes are great and easy on the wallet.

[@bdiddy1138]

A touch of Chardonnay goes really well in a horsey sauce 😎🫡✌️

[@d3fc0n545]

Bri coming around on "woostershire" sauce is one of the most unexpected plot twistsof 2024

[@TonyMueller]

Gotta love Kenrick's

[@shawtys9525]

Not gonna cook this one, but still watching because I love those videos

[@thischannelisnotmine]

I've always heard of it called a standing rib roast when it isn't specifically a prime cut rib roast

[@decktechsandspecs]

To add in on the seasoning part - the culinary school in London that I attended recommends (and I agree) that seasoning liberally with English Mustard Powder is a great way to add a ton of flavor to this dish! It adds a good kick, and no, your prime rib will not taste like French's yellow mustard. Aditionally, serving alongside some roast potatoes and/or parsnips, along with some yorkshire puddings (incredibly easy and flavorful with your beef drippings) will give you the full Sunday Roast experience, which I highly recommend if you're already putting in the effort for Prime Rib, horseradish sauce, and jus/gravy. If anyone's interested in the best recipes for roast vegetables as well as yorkies, the cookbook "Leiths: How to Cook", which is the one my culinary school produces and uses, is by far the most useful tool in my home kitchen arsenal. Make sure you have a scale for metric measurements though!

[@johngoss3997]

Kenrick's and Schnuck's in one video. We have arrived.

[@j_craft11]

It’s like eating a red carpet…followed up by the red head giggling. Well played!

[@godspeed2939]

Back in the 70s we dined at a prime rib only eatery called VICTORIA STATION. when entering the the lobby to the reservation podium there to our left stood a very large cubical stainless steel Cooler with 7 ft windows 4 rows of hooks all the way around filled with Beef sides being aged. The cuts were thick and larger than what eatery’s present today 2024 . Real prime rib . They always seasoned the crust with heavy salt pepper sit in frig over nite then rubbed Herb’ De Provence all over roast , delicious is an understatement . Also in the 90’s Mountain Jacks eatery served real prime rib cut and size just like Victoria Station. It was excellent while it lasted. Today’s meat doesn’t come near the bliss of beef flavor of prime or choice roasts Compared to 70’s thru 90’s . We really miss it.

[@hammock753]

Thank you for this video! Why did you remove the foil from the pan after the first 20 min @500? Also thanks for teaching me a new word - unctuous!

[@markbanister5534]

My guess is that it was to make the juice easier to pour out for the stove-top jus.

[@melaniestallings2621]

Yummy! Although I’d NEVER, I have a couple family members that WILL NOT eat meat that’s red. Any tips for prepping a slice of either of these roasts for these heathens?

[@BobbyHill26]

I’d say cook it normal and when it comes serving time either throw their slices in the microwave for a few seconds or into a hot pan. That’s what I’ve always done for my mom because she insists on her beef being very well done. I recommend the microwave because it’s a lot faster and to me it seems to hold moisture and stay tender better, maybe because it’s so fast. It lets you start and end all your meats at the same time, while giving the picky folks what they want. The downside of the microwave is if you don’t time it right, then you have an extremely overcooked piece of meat

[@rocknrollmanic]

Ill have to try that jus recipe

[@paulvarda5318]

prime rib is so damn good. it's been dinner tradition in my family for about half decade now.

[@cvreeken]

"The only thing better than salty fatty beef is peppery salty fatty beef." Truer words were never spoken.

[@hanifarroisimukhlis5989]

The thing about USDA grading system is it grades the entire cow. So a prime cut meat gets graded as choice because the overall cow is choice grade, and vice versa. So if you see highly marbled choice meat, it's a steal.

[@davo912]

NOT TRUE Visual evaluations of marbling in the rib eye An inspector will then judge the amount of fat distribution between the 12th and 13th rib. What you could be seeing and see a lot at Walmart is HIGH CHOICE ANGUS which looks very close to Prime

[@69adrummer]

looks dang good Brian!!

[@sirhamalot8651]

10:36 I've seen this several times, it's nothing new, but as an experienced cook I always question the use of a whisk to mix ingredients when you are not trying to incorporate air. A spoon will suffice and is FAR more easily cleaned than a whisk with mayo stuck in it. The right tool for the job is a spoon that can scrape the sides as well as thoroughly mix.

[@sebaschan-uwu]

Whisks are useful for evenly mixing things that are hard to mix, like a mixture of flour and other powdered ingredients, or when making a roux in a pan or something like that. Not just for whipping egg whites. But yeah a spoon would have worked fine. Most of these youtubers just really like using whisks.

[@bavmotors2]

i use the bullion paste to make my stock

[@karencasabonne3378]

Thank you!

[@lostphotographs3936]

Your timimg is perfecr, im cooking prime rib for 50 tomorrow. Its my first time !

[@DetVen]

I ordered a 6 lbs Prime Rib from Whole Foods, and what they gave me when I picked it up, was a cut with little fat surrounding the meat. I told them I would accept it if they discounted it and the “butcher” behind the meat counter agreed, and gave me 20% off. Whoever cut it took way too much fat off of it. I hope it turns out good with the lack of fat, although the meat does have fairly good marbling.

[@timothyshortnacy7550]

Brian, could you talk about your Boos board. Size? Care?

[@padders1068]

Hey Bri! Both looked delicious, but the Chuck Eye Roast for half the price, has to the go to for many people, I bet it didn't taste or eat 1/2 as well as the Prime Rib! Peace and ❤ to you and Lorn!

[@johnbaker6125]

I like my roast the same way, but the wife want's is it a bit more done (unfortunately). It's our one or two nights a year splurge and I have a 3-bone roast in the freezer right now for the holidays. I don't think people understand how important it is to season it the night before and let that salt absorb into the meat. It changes the proteins and allows it to hold on to the moisture in the meat while adding flavor and tenderness. Oh, you missed the Yorkshire pudding! Most roasts are trimmed so much there isn't enough fat to trim to the get 1/4 cup I need so I asked a big box store if they had any beef fat trimmings, the kid brought me 15 lbs. of fat for free from the back. After I trimmed the remaining beef out (and made awesome beef and noodles), I rendered it down and put it 1/2 cup molds and had enough rendered fat in the freezer that it's lasted me over 2 years for those special occasions when I want Yorkshire pudding to go with the dinner or want some beef fat for a recipe.

[@AdamRapW]

Hey Bri. What would be a good vegetarian substitute for this recipe? Maybe a slow roasted seitan boulder? ;)

[@markbrophy554]

another cheaper version would be to purchase a New York Strip roast. My local grocery store sells the entire roast (choice) for $7.49/lb. Usually get it cut in half for 2 equal size roasts that can feed 5-7 people.

[@L.A.-]

My mouth is watering!

[@darksidemachining]

Great video. What cut of prime rib in relation to the rib bones is the best. Would it be in relation to ribs 10 to 13 (closer to the loin) or 6 to 9 (closer to the chuck)

[@kennyrosenyc]

When I was a butcher at Whole Foods, we always made the distinction between 'Prime Rib' and a 'Rib Roast'. But it is true that most people will refer to it as a 'Prime Rib'. Also, if you know what you're looking for, a lot of 'Choice' meat turns out to be 'Prime' but cannot be sold as Prime because it's graded as Choice. So, you can possibly get a Prime Rib without paying that price. This would only happen in a butcher shop that actually cuts the meat in house though as the meat is graded based upon how it looks. 'Prime" meat is 'from young, well-fed cattle with abundant marbling'. If you're looking at a primal, you can't see what the marbling looks like inside, so a lot of Prime meat gets labeled as Choice. But finding it is sometimes a task because the butchers will buy most of it. There's also a grade below 'Select' (unfortunately). It's 'Dairy' meat. Anybody who you find selling, say, 'cheesesteaks made from Ribeye' (like you find here in Philly) is probably using meat from Dairy cows. It's bargain basement cheap.

[@bunchi2k]

If any of you live close to a H Mart, they have chuck eye roast!

[@BigMcL4rgehuge]

Yo I make chuck eye steaks all summer, they're a gd delight and half the price of ribeyes. Cook em the same way, my favorite is over coals

[@jasonbroge7537]

that moment when you think “hey he’s at my butcher. Does that mean we live in the same town?”

[@gemofamara92]

As a British viewer I feel a little proud of Brian that he learned how to pronounce Worcestershire properly lol.

[@robo_bravado]

As an American I'm embarrassed that 3 syllables is ever a challenge for anyone.

[@charlesolson9019]

Likewise as a Massachusetts native (we have a city named Worcester).

[@Jay-sg7rf]

Best way to cook this is sous vide at 137 for 6 hours. A cut like this i will sear high heat on a charcoal grill, u could use a torch or pan