Prime Rib Roast

[@ProtoCookswithChefFrank]

Thanks for the heads up on the grading of this meat. Always willing to own up to my mistakes but the method is solid here.

[@hanklin2642]

It's a great relief to see you go down the road of independent creator, Chef Frank! While I love some of the concepts and variety of the megamonolith conglomerate channel shows, it became increasingly harder to enjoy with all the behind the scenes issues piling up. Seeing talented people like yourself take the reins on your own production, hopefully showcasing some techniques and recipes closer to your heart, it really is heartening.

[@ProtoCookswithChefFrank]

Thank you!

[@greenmarine5]

LOL

[@travisnorman]

I just want someone to look at me how Frank looks at that roast lol

[@the_orange_shepherd6938]

Don’t we all! Lol

[@su8483]

I was just thinking that.

[@joshsugiharto8729]

Make it a meme

[@timwebber5787]

Ditto

[@user-rk7rl7tm5w]

6:40

[@brandonpurple165]

"You're not gonna pick up a big piece of Ribeye" Bold of you to assume I own't pickup a piece of ribeye with my hands.

[@ProtoCookswithChefFrank]

Poor assumption on my part. I apologize.

[@alynntrendowski3229]

Neanderthals might? Thank you chef Frank. Delish!

[@karenmariemorris9780]

Chef Frank, i made prime rib this Christmas for my family using your recipe. So, so delicious! thank you so much for guiding me through the preparation. My mom, God rest her soul, used to make it for Christmas Day or New Year's Day and this dinner brought back so many wonderful memories. thanks again Chef Frank.

[@ProtoCookswithChefFrank]

Happy to hear it went well

[@usforonce]

Wishing you Frank, and everyone here a wonderful holiday season!

[@donnablankschaen3881]

I have been married 52 years and never made prime rib. I followed your easy and informative video and my dinner turned out perfect! Btw, I made the prime rib for my family on Christmas Eve. I will watch only your videos for other delicious meals😃⚾️👏

[@ProtoCookswithChefFrank]

Thank you, I’m glad it worked out. Merry Christmas.

[@philrose7716]

STOP!!!!! I ove this chef. He know his stuff, I'm making this for Christmas

[@abbassihm]

This is the kind of KZbin recommendations I would like to get all the time!

[@QuackingEldrich_101]

glad to see frank has a channel and also can we all take a moment to appreciate how smooth the editing is

[@ProtoCookswithChefFrank]

Thanks

[@EagleM16]

Thank you for a straightforward video on preparing a prime rib roast.

[@OurKitchenClassroom]

Your child-like glee at the discovery of a little nugget of meat as you removed the twine was spectacular, Chef!!! 💜💜💜 May you always take such delight in the preparation of your meals. Happy holidays, from the Balkans!

[@theSofya_]

now I've found the endless supply of frank. Subscribed!

[@jesuswitme]

I’m looking forward to try this roast for Christmas dinner. You made it look so simple. Thanks

[@GaryT1952]

Frank went right for the spinalis...the cap of the rib-eye...most flavorful and tender part of the rib👍

[@ProtoCookswithChefFrank]

It truly is the best part

[@guillaumecorbin8133]

That sound when you were slicing the first slice. Just perfect.

[@donaldneill4419]

Oh man, that looks amazing. My favourite cut of beef! Nicely done.

[@garryhammond3117]

Love your channel! Prime Rib - "The King of Roasts" - not hard to see why. Great method and presentation - Thanks! - Cheers!

[@KiLLtRoCiTy01]

That is one of the most delicious things i have ever seen, I could have sworn I could smell it as you were plating it.

[@wrath0808]

Why do I watch these when there is still 2 hours til lunch. Ugh!!! I'm so hungry!

[@eleanorschwager5037]

this is the BEST instructional video

[@mikemason4792]

I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.

[@dkgreek]

I'm so hungry I'm about to gnaw my fingers off. Wonderful video.

[@nollypolly1869]

Decades long professional chef taking roast out of oven **face of a 5yo at Christmas** "Ohhhhh boy!" ♥️♥️🥰

[@gerritfrancis9444]

This was a great way to see Frank cooking again. Looks like I have a lot to catch up on.

[@positivemanda]

Love you Chef Frank!!!! So grateful for you!

[@tomwal95]

You explain everything so well! Thanks chef frank

[@H0lz0nk3l]

I've never seen Frank that happy ...

[@onawal931]

I think I needed a cigarette afterwards.

[@supernautistaken]

this is exactly what i got when i washed dishes at a restaurant and they gave me the first really good piece of beef i'd ever eaten

[@danielgasparek8196]

Frank you are great!

[@spicymaple7069]

Mouthwatering simple and but elegant. Awesome !!

[@irinapanfilova3095]

Amazing! Easy to make! Followed all the instructions! Delicious! Thank you! Merry Christmas!

[@richarddelfino]

Much appreciated! Thanks Frank!!

[@RichardButt]

I love the thumbnail on this video.

[@MMargaretB]

❤ I made a prime rib roast about 30 years ago and totally overcooked it! I never wanted to make one again because I’ve been so intimidated! This video has given me hope lol! I will be trying this today for New Year’s 2025 and can’t wait to see how it turns out. Thank you so much for all the details.👏👏👏 fingers crossed it comes out like yours🤞❤️🤩

[@ProtoCookswithChefFrank]

You've got this! Let me know how it turns out.

[@MMargaretB]

Quick question- so in at 400° for 45 min THEN lower temp to 350° for 2 to 2 1/2 hrs?

[@MMargaretB]

We want medium rare😋

[@MMargaretB]

It came out beautifully!! Now it’s resting😋

[@stevemanart]

I love how much Frank loves food.

[@Cash0991]

Damn... I can't make this! I don't have a Star Wars spoon. :-(

[@youvashekel6509]

What a great chef, thank you Chef Frank, i am watching you all The way from The capital of Norway 😊🤗👍

[@evelynmead598]

Yummy! I am baking it next week!

[@michaeld2662]

Butchers will tell you that ‘prime rib’ can come from either a prime, choice or select grade carcass. The term ‘prime rib’ refers to the primal cut from which the roast comes. A prime rib can indeed come from prime grade beef and doubtless it would be outstanding. Is this correct? Love the vids.

[@mariovillavicencio6332]

That’s correct, prime because it’s a primal cut, not grade of beef. I’m surprised no one has mentioned this

[@alynntrendowski3229]

Yes. Prime rib gets its name from being a primal cut of the animal. However this primal cut is also GRADE PRIME bc of the very heavy fat content.

[@astraoak9139]

Sorry for my ignorance, could anyone please explain me what is a primal cut?

[@8Throtl1]

The way I have been told, the prime rib cut typically runs along the back of the cow, between the fifth or sixth rib to the 12th or 13th rib. Prime rib cuts can contain from 1 or 2, up to 6 or 7 ribs. On the average, you’ll get two servings per bone.

[@LinhNguyen-hn1yg]

Good recipe ! Thanks !

[@willnewland9337]

I'm digging that vent hood.

[@nc.sous.8827]

The temp on this is absolutely perfect for a family of folks. I never have leftovers when it’s cooked at this temp.

[@mjp152]

Thank you for emphasizing only salt and pepper for such a nice cut - almost every other video shows the meat getting lathered in weird spice blends. People, less is more - especially when you choose quality ingredients.

[@Pine230]

The way Chef Frank smiles after a bite...

[@luzsoto9583]

It looks absolutely delicious. This is the recipe I will make for New Year’s Eve. Thank you.!

[@ProtoCookswithChefFrank]

Hope you enjoy

[@stantheman6411]

I do believe I found my receipt for my Prime Rib.

[@JudiChristopher]

BEAUTIFUL Thank you for sharing this video...

[@uppityglivestockian]

I'm a medium rare man regardless of cut, but rib eye is my favorite, followed by prime rib. Great recipe, made my mouth water. Merry Christmas man. Paz y salud.

[@hermw1541]

Done and done thanks chef!! Happy Festivus!!

[@alexkoeslag5699]

Prime Rib roast needs horseradish...period..😂😂 enjoyed the video

[@kittygonzalez2827]

Mouth watering recipe!

[@mrkattm]

I find that for large cuts of meats like a standing rib roast a reverse sear method is preferable, 250 degrees (225 is better if your oven can keep a constant temp that low) to a internal temp of 118, let it rest until the carry over tops out and then brown it off at 500 degrees. This give you perfectly cooked meat (pink) to the very edge and a nice crust. Give it a try and lets us know what you think.

[@teehughey]

Hence the grey ring around the pink center on this method. I'm with you, I like the pink all the way to the edge.

[@sherribreiland1606]

😊yumm now thats what I'm taking about

[@DanAuerbachmusic]

did you try the recipes?

[@josephcollins6033]

I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!

[@gsent56]

Frank makes a rib roast? This is a must watch

[@ursusmega2803]

I was so relieved to find that Frank had made this video!!! I splashed out on an expensive prime rib roast & had no idea what to do! Followed this and it was absolutely exquisite 👌 ✨

[@gergelysoki1705]

6:38 "we going in....ohhh yeah baby"

[@muffycrosswire2757]

😂

[@ajhabbas3574]

Great recipe chef !!

[@jennifergriffith4919]

Two thumbs way way up

[@DanAuerbachmusic]

did you try the recipes?

[@aislasaur8019]

Subscribed!!! I watched this video 4X already and definitely making one this 4th of July! 🥰

[@jackieb6393]

Thank you for Happy New Year and after Christmas 🌲⛄🤠

[@ProtoCookswithChefFrank]

Happy new year!

[@pokegirl302]

Um excuse me sir but this beef fat potatoes you casually mentioned, I think I need them in my life.

[@camaro8570]

Well Mc donalds used to fry their french fries in beef fat back in the 80s and those who tried them said it was a sad day when they stoped doing that. But yeah thats what u do duck fat, beef fat, bacon fat leftovers u just fry up ur potatoes ;)

[@SoundAndFuryy]

You seem like such a wholesome person Frank, I aspire to be more like you. Please keep creating these great videos. But most importantly, wishing you and your family all the best, Merry Christmas.

[@sephiraskye9606]

Oh my gosh... I wouldn’t have even gotten to the slicing part. I would have just ripped into that roast like a savage. Looks SO good!

[@albertrodriguez5537]

Great video!!!

[@drygrapejce8020]

Damn Frank really transcended to the afterlife talking about that salt crust😂😂

[@TheSuperhoden]

Oof i just found your channel from the lvl 1, 2 and 3 chef stuff and i watched that mostly because of you to be honest

[@NewYorker-sf8wo]

Like to see a little more on the prep b4 the cook.

[@jasondavis5174]

The salt masters back at it again

[@amb158]

Definitely trying this one. I really like this channel. You’re a very good teacher. I’ve always been stand-off ish with cooking because of how scary it seems sometimes, but you’re really good at breaking everything down in a simple way. I love cooking, but I’m not super creative with food.

[@elessartelcontar9415]

One should always keep some of the melted fat run off for making an awesome flakey Yorkshire Pudding! While the roast and cook rest.

[@danwil77]

Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916.

[@RealTipProductions]

Made this tonight using your recipe/tips thanks it was great!

[@ProtoCookswithChefFrank]

So glad to hear that!

[@keldonmcfarland2969]

Amazing! Thanks for the great info!

[@dianestempkowski6269]

I had a 7 and 1/2 lbs prime rib yesterday,it was the best!Yummmm!

[@DanAuerbachmusic]

did you try the recipes?

[@alpaca3213]

At HEB in Texas u can buy a 28 day dry aged USDA Prime ribeye for 13 dollars a pound

[@majoroldladyakamom6948]

Used to live near NE Loop 820, just off Rufe Snow. Know where HEB is. Have friends and family in Terrel, Carthage, Del Rio, El Paso, San Antonio, Arlington and the greater DFW Metroplex. Now? Back to my home State of Washington. We had our first snow two days ago, hard rain in buckets yesterday and now a hard freeze at night. 28°. Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World. ⚘🙏❤🙏⚘

[@ProtoCookswithChefFrank]

Wow. Great deal.

[@andramachespapa6143]

in hawaii at costco we pay $23.99 lb for prime with no dry aging, that's it im moving to texas

[@crazygn0me67]

Awe that looks so good

[@LiqnLag]

I stopped eating red meat after leaving the Service but I so enjoy your youthful joy when cooking such. =) As others mentioned, it's good to see you have branched off into doing your own shows, each episode is like a treasure in cooking.

[@ronyorde5144]

Love that pan !

[@ProtoCookswithChefFrank]

Found it at a flea market. It is super heavy.

[@scottmorts2626]

Amazing thank you for sharing 😊

[@reiddzurilla7681]

its so cool having this guy as my fcs teacher XD

[@Jcs57]

If you like it well done just get a chuck or round roast and cook all day in the crockpot saves money and effort and probably just as satisfying.

[@suzikirby1973]

Yes and probably even more flavourful 😊

[@bxgnxte_7707]

Merry Christmas Eve Eve

[@opejskshwhsbjsh990]

Merry Christmas Frank 😃

[@philllllllll]

Right on time! I actually just bought a rib roast yesterday and needed some tips for cooking it on Christmas! That said, I'm not quite sure I understood what you did to save the beef fat. I'd love to maybe use it to make Yorkshire pudding while the roast is resting. So what do I need to do?

[@ChezJohn]

I am right there with you on the seasoning of this beef, I only use S&P on mine too Chef. I use a liberal amount of salt so it forms a nice crust. New subscriber here. (Chef John from California)

[@daphnerodriguez9980]

THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME PRIME RIB LOVELY

[@bikermama1959]

Your roast turned out, absolutely perfect, Frank, that's exactly the way I love it and it suited everyones taste! Perfect! I think it might have turned out a little more done than how you really wanted it to though, you seemed to have lost a little bit of your excitement after you sliced into it. I would follow your recipe, to a tee! Thanks, for sharing! ;)

[@ProtoCookswithChefFrank]

Glad to hear it went well

[@muffycrosswire2757]

Exactly how most of my family likes it, great instructions!

[@yespur87]

Where did you raise this cow?

[@euhnlee7452]

The correct question is: Where did you give birth to this cow, Frank??

[@steelkamote1888]

He waved it into existence

[@Lamtipul]

Underated channel

[@debra_lynn]

Yum!!

[@DanAuerbachmusic]

did you try the recipes?

[@classiseverything2me]

Just gorgeous!!!

[@lucascady4992]

I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...

[@pandafanta1223]

Thats pure love. Fantastisch

[@Sqwirle]

Merry Christmas Frank, all the best to you and your family.

[@carinagardner7745]

I want it will done! I cannot do less than that, I get very sick.

[@AlexIsModded]

I noticed in your last clip when you've got it on the plate, that you're a lefty. Me too! Yay!

[@Rixdog01]

What about cooking longer at a lower temp? Sort of like a reverse sear?