Made everything here and it was all amazing. The onions stole the show over the horsey sauce. Blown away. Family is still talking about it the day after.
I've been making a standing rib roast for Christmas every year for the past 8 years and my methodology is not too different from this. My takeaway from this video though is your specific recipe for rosemary salt and the melted onion recipe. I'm very very excited to elevate my cooking. Thank you for sharing.
Been a professional chef for 25+. I don't normally comment on cooking vids but this is definitely chef approved. A finishing salt with garlic and rosemary would be great finisher or a bourbon butter glaze would definitely take it over the top. Good job man 👍
I made this yesterday and the onions were a great hit and the horseradish was spot on. I couldn't believe how delicious and easy it was for a first timer. The prime rib was a super star.
Wholeheartedly, thank you very much for sharing your prime rib recipe. I followed the older video of this and my late dad said it was the best prime rib he's ever had in his entire life. Now I have to try this new melted onion sauce recipe. THANK YOUUU!!!~
your enthusiasm is contagious! I learned meat cooking in Argentina where everything is over a wood fire. your low-temp oven time is done by indirect heat over dying embers. the fire gets stoked up for the sear at the end. this seems to be the opposite of restaurant rib steak technique--a very high heat sear happens first then indirect heat to finish. I built my own back yard wood oven and use hickory or oak from my wooded backyard. I get the same deep color and crust as you illustrate plus a nice wood flavor with a touch of smokiness. your sides/relishes are spot on. thanks for sharing! 12:42
OMG THE ONIONS!! THE MELTED ONIONS are literally straight out of my dreams!! One of my recurring dreams has the amazing smell of melted butter and onions!!
I love that you render the fat and use it for roast potatoes and Yorkshire pudding. THE BEST use of beef tallow bar none. I'm also a huge fan of reverse searing.
You never disappoint man! I love to cook but you elevate our game a couple of notches! Thank you! You are awesome and enjoy how humble you are to share your knowledge and experiences with us all
This is my favorite one! I've watched 4 different videos and got 4 different temps to pull and two different methods. I think this rose to 135 because the rest period was after the reverse sear - wait 25-30 minutes then blast off at 450 for 10 minutes and it may keep in 120 range. One more comment, in the video he says sour cream or creme friase but the recipe lists both. Another tip I've heard is if you use the fresh herbs they burn quicker - not sure if that is entirely true. Watching many videos has now made me confused! Thanks for this video - This crust is perfect!!!
4:49 Leave Uncovered raw meat in the fridge for dry brining. It makes a difference if uncovered? Cooking in the oven: (9:42) Cooking at 200F in oven for 2 hours. Then set oven to 450F to roast it. Cook until inside is of the meat is 120F
I have a Typhur because of Sonny, it’s f-ing amazing. I now make butter chicken on the reg sun since I learned from him, my wife makes the naan, I make rosemary salt, I butcher my turkey and smoke it in parts because Sonny and it’s perfect every time as dark/white finish at different temps, if his book was in print I would buy it. This man has helped a lot. #legend ❤
Excellent hands down amazing!! this was my Christmas dinner to my husband an it was a raving hit! Cannot tell you how proud I was to make this for him he is fighting cancer an this was all he wanted was a perfect Christmas Beast aka prim rib!!! dinner with me !!🥰You're appreciated Thank you 😊
I use my pellet smoker set at 250. The smoke makes it so you really don't need to brown it. I have found 117 - 118 to be the sweet spot to pull and rest. I slice at 130 - 131 because we like it red. You can't fix an over done roast.
you know what you’re doing, i hate watching vids with prime rib and someone with no cooking knowledge will say “its still moo’ing” on a perfect medium rare prime rib roast. these same people will eat well done prime rib or well done filet mignon 😒 that should be a class A felony, i pull mine out at 119ish and let it rest and its perfect 131-132
Sonny, my wife and I followed your recipes and advice to the letter. Let me tell you, this was the best prime rib with the extras we ever had . Thank you, Merry Christmas. We have been following your channel for years. YOU DA MAN! Thanks again
Thank you, thank you thank you! We followed your instructions for everything, and had the best prime rib we ever made (and our guests loved it too). When we spend that much money, it’s so important to get it right. The onion sauce is amazing!
I've cooked prime rib for a long time. Slow smoker with hardwoods and all. My wife can't eat anything that has smoke in it these days so I'm relegated to the oven. This recipe is outstanding. New Years is coming, and this will be on my table. I get first crack at those bones.
Made the melted onions today for Xmas with a prime rib and omg it was so good. Didn’t do it all exactly as your recipe directs and it was still f’ing amazing. Thank you.
The melted onions look amazing. Im going to try this, but i think ill add a few cloves of garlic with it. I think that would be great with a big glob of this over some toasted bread too.
Followed this by exactly as instructed and came out amazing! Butter onions made the family a bit unhappy with the smell in the house and I did tear up but were a nice addition but not sure if I would do them again because of the work and process, i had a 3 bone prime rib prime 8.5 bone cut off from stater bros, cooked the bones inside my roasting pan separately cut into one bone servings, took 3 hours to get to 105 and 30-40 more to get to 117 and pulled let rest for 30 min! Amazing
I went this route for Xmas this year. Absolutely amazing. The rub, the process, the onions. All of it. Used the bones and roasted to get drippings and used Chef John’s jus recipe and the entire meal was phenomenal. Thanks for a great recipe!
I made this yesterday for Christmas dinner, The prime rib, onions and the Bordelaise sauce, killed it! Thank you so much! Merry Christmas and Happy holidays!
Technique: Place a lighted tea light (or two) near the cutting area where you’re slicing onions. Stops the tears! Not sure why exactly but I think it’s because the rising heat from the flame carries the fumes away.
My goodness I can not wait to make this tomorrow! I have the horseradish sauce chillin in the fridge with the rosemary salt! I'm about to prep the roast to rest overnight and can not wait to make those melted onions! You have the best cooking videos and love your no BS quick videos. Hate when a recipe takes 20 minutes to get to the point. You handed us 3 recipes in under 13!! Im so stoked to try all these new recipes!
I’m currently using this recipe with an ultra American Wagyu by Mishima Reserve. Chef IQ probe. Pulled it out at 105°f and after 42min it reached a peak of 119°f. Going to let it rest for another 20-30min before turning up the oven to 450°, and will pull at 120°. Time to make the onions! Thanks for the Video! 💙 🥩
Made the prime rib and melted onions for Christmas and it was hands down the best prime rib I've ever made/had!!! PERFECTION. I seasoned mine up 72 hours in advance and let it chill out until Christmas morning. I will never make another recipe again. This is THE ONE! The melted onions were excellent too and I will make those again!
Just finished it the melted onions. Both my husband & I really loved the flavor & texture. It is so creamy but I expected it to be much saltier than it was. I’m not sure I would do this recipe too often because my onions took a little over 2 hours to get to the same visual as yours. It would also be great on a loaded baked potato.
Omg! Used your turkey method for Thanksgiving and it was a game changer🤯mind freaking blown. That salt is incredible. I am a massage therapist and if I add some coconut oil it's something I would use at work. I make a rib roast for Christmas every year and can not wait to use this method. Mouth 🤤 drooling. I always cut off the bone and toss it in the air fryer and my family fight like dogs for a bone.
I run a fan across when I'm cutting or dealing with a lot of onions. It pushes the fumes away from my face and works great, or also you can put you cutting board on the stove top and use the fan
A piece of white bread hung from your mouth also catches the acid. I've tried it many times and it truly works. Wife likes the sweet onions, so I don't have to deal with it often
Made this last night on a 5.5 pounder... Had to crank up the first phase to 250° since I was in a hurry. It was delish and everybody loved it! Made the Thomas Keller onions and compound butter too! Thanks so much!!!
This is great man, but every year I get one of these and I rabbit with chopped garlic, crushed pepper and crushed salt. I put it in the showtime rotisserie for about an hour and 40 minutes and it comes out absolutely perfect every time and everybody thinks I'm a gourmet chef. I've been doing this 20 years.
Dude I did it all ! What a meal better than any restaurant. I made a 7.78 lbs waygu prime rib on my smoker just like you said 100 degrees rest while bringing up temperature to 500 degrees seared to 115 degrees internal rest carry over went to 130 degrees perfect! Made butter onions and sauce with bones both paired perfectly with prime rib excellent. Even made horseradish sauce but didn’t have any because sauce and onions were so good!
I did my first Prime Rib Eye Roast for Thanksgiving for my whole family and they were blown away. I even French trimmed the bones for it to look more meaty and primal lol! One of the best main courses to prep for the holidays! Great vid I'm eager to try again with the onions reduce.
The chemical in the onion is attracted to moisture. That's why it goes to your eyes. A trick that can help with that is placing a bowl of warm water on the counter next to you when you're cutting onions. It's supposed to draw that away from your face.
Greetings Sonny, I made this prime rib recipe, melted onions and horseradish sauce... along with your au jus, green beans and mashed potatoes recipes! Everything was absolutely SUBLIME. The meal was an absolute knockout. Thank you for sharing your culinary expertise with the world. Papa bless, -- ETURNA
I made the onions. Really good but very rich. I did it with a top round so it added nice flavor. A little time consuming but overall a solid flex dish for a Sunday roast!
I followed this recipe for the first time for Christmas dinner. Made the rib eye roast, the onions and the sauce. All turned out great even though I didn’t dry brine this overnight.
Hi Sonny, Just did your prime rib for Christmas Eve dinner. Absolutely fabulous, everyone loved it! My best prime rib so far. I took it to 105º then to 120º, removed it from the oven, rested 30 min. uncovered. It came out perfect. Made your horseradish sauce as well. Huge hit, none left. Just made prime rib tacos tonight with some leftovers and that was after prime rib dip sandwiches last night. Oh, an BTW, the melted onions were a hit! Thanks, Happy New Year
5:10 - Pro Tip: when making larger roasts like prime rib or turkeys, wait to insert the probe thermometer until 30-45 minutes into the roasting process. This accomplishes 2 things: (1) It is WAY easier to find the center this way. The meat is mostly the same temperature throughout before you start cooking it, but once the cooking has started, the outside warms first, leaving a natural cold spot that heats last. Meats heat deceptively unevenly (especially odd ones with bones and/or oblong shapes), and judging center by eye can be misleading. Let the roast tell you where its true cold core is. Yes, I know there are fancier probes now that claim to find the true core of the protein, but you still have to pick which plane to pass through to find center mass, so even with a fancy thermometer, you may still miss hitting the true center. So it helps to do this after cooking has started so you at least have the best shot of intersecting this plane. (2) This second benefit is more for poultry or other meats with higher salmonella risks. Inserting the probe when the meat is still raw brings the risk of driving harmful bacteria from the outside into the center. Letting the meat cook for a bit first will ensure that the bacteria on the outside is killed first before coming in contact with the probe. When cooking intact whole muscles, the primary risk of harmful bacteria is only on the outer surface, so most of that risk is gone after the first phase of cooking begins.
I’m going to try everything you made! This is Christmas dinner along with Bacon wrapped Asparagus, Scalloped potatoes, Yeast rolls and from scratch Red Velvet cake
Dude. We love your channel and have learned so much. Thank you for all of the great food I've enjoyed because of you. Prime rib is a family holiday tradition that ive practiced for about 40 years and I am totally all in on your prime rib cook including the onions and of course the rosemary salt. I gifted your SALT concoction in small mason jars just last year. Told everyone to keep this in your fridge and thank me later and often. My daughter in law refers to you as the refrigerator assassin. Can't wait for xmas. Keep up the great work and Happy Holidays.
Perfection Ruth there, I always allow for 15-20 deg f less than the desired finishing temp, the longer and slower it takes to get there he better the fat render
Carry over temp is no joke. Pulling it at 120° is absolutely correct, for a medium-rare, finished roast. Strangely the temp doesn’t always rise the same every time. I have definitely experienced a +15° rise, as shown here but other times it might only go up 7-8°. Dunno why but it happens. Err on the side of undercooked. You can always zap it by the slice, in the microwave for literally only 5-6 seconds.
Firstly, thank you!!! I had literally never made a rib roast. My results were insane. I have a couple of notes for others trying this. The butcher was happy to actually take the rib bones off and then tie them back on so you could cook everything as a unit. You will probably be fine with half the rosemary salt recipe. After the dry brine I'd also brush the excess salt off and then just make a finishing salt available at the table. I happen to have a bluetooth thermometer, so I could let the app predict the roast to the exact temp and then pull it out for the carryover cooking. Let it fully come to temp. I also happen to have an oven that has a convection setting. Let it get up to 450-550F. Shove the roast in and watch it! Within minutes it'll be crispy as hell. Yank it and let it rest a bit. The onions were bananas. My grumpy father in law was happy to declare it best prime rib he'd ever had. Once again, TY TY TY! You are an absolute hero!
Thank you for making this video with these interesting side dishes. First after two years of ignoring you I finally made the rosemary salt. It’s great. Well worth the effort. Second how in the world do $4 in onions and butter come out like such a work of art? Wow! Amazing. I’m making this every time I make a roast. Excellent techniques for all skill levels.
I'll have to give this a try. I've always used the Pat LaFrieda method with excellent results. 1/2 Hour at 425 Reduce heat to 250, roast 1/2 hour Remove from oven and rest 1/2 hour Return to 250 oven until desired temp is reached (I take out at 115). Meat internal temp rises 1 degree about every 2 minutes. Remove from oven and rest for 1/2 hour.
Oh man, I’m sorry I didn’t see this before Christmas. Just finished our usual prime rib Christmas dinner, which was delicious. Saving these recipes for next time. Sounds divine!
Thank you for the inspiration. I love watching your posts. Exceptionally delicious and a perfect medium rare. And the melted onions! SHUT THE FRONT DOOR!!! Merry Christmas to you and yours!
Currently have a roast drying out in the fridge with all these specs. Tomorrow, it'll be vacuum sealed up and really jam those flavors deep into the prime rib then into a sous vide for half the day, and finished off in the oven. I can't wait!
You should try using beef bouillon, butter, a little water and onions 1/4ed . In a microwave cook with the lid on or wrap the whole onion, quartered add butter between the quarters and sprinkle bouillon on the onion and then wrap with foil. Place on the BBQ. I wrap the aluminum 3 times around and then squeeze the loose aluminum into "ears". but before i close up the second ear I put a little water in the foil wrap to help the bullion become soup. To unload the foil grab an "Ear" and shake the onion into a bowl. You will have the best beefy buttery onions with a lovely liquid to spoon over your baked potatoes
Ive always made the melted onions the next day. Toasted ciabatta, one slice gets the horseradish cream the other gets the onions. Sliced left over prime rib maybe some provolone and dip it in aus ju. Makes a really good sandwich. Adding a smear of roasted garlic is also nice.
Definitely need to make those onions now. Watched another video today with the same onion method, but they were blended with parm and pepper for a spaghetti sauce. So amazing!!!!
I am making PRib for Christmas Day and I am definitely making the onion sauce...(hubby just went for the white onions). I will let you know as I am really excited to try this! Thank you and Merry Christmas.
Had to celebrate the holiday a little early this year and we just made this roast and the melted onions. Absolutely incredible! I love to cook, and this was probably the best thing I have ever made. Sliced the roast at 132 and it was perfect! Smoked some bones and made Demi glaze, and used the fat cap to make Yorkshire pudding. Thanks for the inspiration!!
Made this recipe today. First time ever making prime rib. Turned out great. Pulled the roast from the oven when it hit 120 degrees. Final temp was 135. Next time I'll probably pull it at 115. degrees
Sunny......I made the prime rib and I made the melted onions and I served them with your roast potatoes all seasoned with the rosemary salt (among other goodies) It was divine and those melted onions are so simple but they really are crazy good, it almost doesn't make sense!! Love you videos , you have helped me tremendously on my journey to becoming the best home cook I can be and the crowds I cook for thank you for your service 😂. Merry Christmas !!!
Tested making the melted onions couple of days ago, and while low brow, it made a killer condiment for burgers. On to making it for the prime rib for Christmas.
Have had my Rib Roast in the Frig for 48hrs now, 48hrs to go. Those onions look so good, will be giving that a try. So glad my local butch/corner market puts Bone In Rib Roasts on sale for $11.99/lbs this time of year.
This is a repost but I wanted to bring it back to the top for the next month so you have this prime rib recipe available for the month of December.
Lol. Did you repost your repost? Did you correct telling us to cook it til an internal temp of 205?
UPDATE: Yes you did! Lol. Caught you. Solid ADR.
Thank you. I want to cook prime rib for Christmas. I'm going to try this horseradish sauce also!
You know what Getty Lee would say? "Why are we here, because we're here. Roast the bones. Roast the bones."
You put it back up😂😂 😂😂
@@Kevin-zd5bi I was wondering 🤣🤣
Made everything here and it was all amazing. The onions stole the show over the horsey sauce. Blown away. Family is still talking about it the day after.
Great job!
You are the most exceptional cooking teacher on UA-cam. We appreciate you.
Have to agree
I've watched this video before.. did he just re-edit & upload it? 😮
Truly exceptional
🤌🏾💯
I've been making a standing rib roast for Christmas every year for the past 8 years and my methodology is not too different from this. My takeaway from this video though is your specific recipe for rosemary salt and the melted onion recipe. I'm very very excited to elevate my cooking. Thank you for sharing.
Been a professional chef for 25+. I don't normally comment on cooking vids but this is definitely chef approved. A finishing salt with garlic and rosemary would be great finisher or a bourbon butter glaze would definitely take it over the top. Good job man 👍
I have to try that. Thanks 🥃🥃🥃
How to make the garlic rosemary salt?
@@CHRISMED2didn’t you watch the video? I believe he showed it pretty clear that part.
@@CHRISMED2recipe is in the description
You really can't leave us hanging at bourbon butter glaze...
I made this yesterday and the onions were a great hit and the horseradish was spot on. I couldn't believe how delicious and easy it was for a first timer. The prime rib was a super star.
So glad it worked out for you!
I finally tried rosemary salt for the first time a few weeks ago. I thought you were just speaking in hyperbole, but it's indescribably good.
IYKYK
Yes it is.
Bro if you know you know!
@@robwagner7545 I've been making a jar of every 3 months for two years, and gotten several of my family members into it as well!
Wholeheartedly, thank you very much for sharing your prime rib recipe. I followed the older video of this and my late dad said it was the best prime rib he's ever had in his entire life. Now I have to try this new melted onion sauce recipe. THANK YOUUU!!!~
I have been adding herbs de provence along with your rosemary salt and that hint of lavender goes another level with prime rib.
Thanks!
Thank you!
your enthusiasm is contagious! I learned meat cooking in Argentina where everything is over a wood fire. your low-temp oven time is done by indirect heat over dying embers. the fire gets stoked up for the sear at the end. this seems to be the opposite of restaurant rib steak technique--a very high heat sear happens first then indirect heat to finish. I built my own back yard wood oven and use hickory or oak from my wooded backyard. I get the same deep color and crust as you illustrate plus a nice wood flavor with a touch of smokiness. your sides/relishes are spot on. thanks for sharing! 12:42
OMG THE ONIONS!! THE MELTED ONIONS are literally straight out of my dreams!! One of my recurring dreams has the amazing smell of melted butter and onions!!
It just needs some garlic.
I love that you render the fat and use it for roast potatoes and Yorkshire pudding. THE BEST use of beef tallow bar none. I'm also a huge fan of reverse searing.
Thanks!
Thank you!
You never disappoint man! I love to cook but you elevate our game a couple of notches! Thank you! You are awesome and enjoy how humble you are to share your knowledge and experiences with us all
This is my favorite one! I've watched 4 different videos and got 4 different temps to pull and two different methods. I think this rose to 135 because the rest period was after the reverse sear - wait 25-30 minutes then blast off at 450 for 10 minutes and it may keep in 120 range. One more comment, in the video he says sour cream or creme friase but the recipe lists both. Another tip I've heard is if you use the fresh herbs they burn quicker - not sure if that is entirely true. Watching many videos has now made me confused! Thanks for this video - This crust is perfect!!!
4:49 Leave Uncovered raw meat in the fridge for dry brining. It makes a difference if uncovered?
Cooking in the oven: (9:42)
Cooking at 200F in oven for 2 hours.
Then set oven to 450F to roast it. Cook until inside is of the meat is 120F
I did a rib roast with this recipe today. Rosemary salt will now be a must do. The lemon zest and lee and perrins were a nice pair.
I have a Typhur because of Sonny, it’s f-ing amazing. I now make butter chicken on the reg sun since I learned from him, my wife makes the naan, I make rosemary salt, I butcher my turkey and smoke it in parts because Sonny and it’s perfect every time as dark/white finish at different temps, if his book was in print I would buy it. This man has helped a lot. #legend ❤
I have a Typhur because of Sonny too. I told my wife it's my new BFF in the kitchen.
Excellent hands down amazing!! this was my Christmas dinner to my husband an it was a raving hit! Cannot tell you how proud I was to make this for him he is fighting cancer an this was all he wanted was a perfect Christmas Beast aka prim rib!!! dinner with me !!🥰You're appreciated Thank you 😊
I use my pellet smoker set at 250. The smoke makes it so you really don't need to brown it. I have found 117 - 118 to be the sweet spot to pull and rest. I slice at 130 - 131 because we like it red. You can't fix an over done roast.
you know what you’re doing, i hate watching vids with prime rib and someone with no cooking knowledge will say “its still moo’ing” on a perfect medium rare prime rib roast. these same people will eat well done prime rib or well done filet mignon 😒 that should be a class A felony, i pull mine out at 119ish and let it rest and its perfect 131-132
Sonny, my wife and I followed your recipes and advice to the letter. Let me tell you, this was the best prime rib with the extras we ever had . Thank you, Merry Christmas.
We have been following your channel for years.
YOU DA MAN!
Thanks again
I’ve made this prime rib and the melted onions . They’re great. Thanks for the recipes chef!
Thank you, thank you thank you! We followed your instructions for everything, and had the best prime rib we ever made (and our guests loved it too). When we spend that much money, it’s so important to get it right. The onion sauce is amazing!
I've cooked prime rib for a long time. Slow smoker with hardwoods and all. My wife can't eat anything that has smoke in it these days so I'm relegated to the oven. This recipe is outstanding. New Years is coming, and this will be on my table. I get first crack at those bones.
Made the melted onions today for Xmas with a prime rib and omg it was so good. Didn’t do it all exactly as your recipe directs and it was still f’ing amazing. Thank you.
The melted onions look amazing. Im going to try this, but i think ill add a few cloves of garlic with it. I think that would be great with a big glob of this over some toasted bread too.
Followed this by exactly as instructed and came out amazing! Butter onions made the family a bit unhappy with the smell in the house and I did tear up but were a nice addition but not sure if I would do them again because of the work and process, i had a 3 bone prime rib prime 8.5 bone cut off from stater bros, cooked the bones inside my roasting pan separately cut into one bone servings, took 3 hours to get to 105 and 30-40 more to get to 117 and pulled let rest for 30 min! Amazing
I went this route for Xmas this year. Absolutely amazing. The rub, the process, the onions. All of it. Used the bones and roasted to get drippings and used Chef John’s jus recipe and the entire meal was phenomenal. Thanks for a great recipe!
I made this yesterday for Christmas dinner, The prime rib, onions and the Bordelaise sauce, killed it! Thank you so much! Merry Christmas and Happy holidays!
Been doing prime rib for Christmas for several years now, one of the best meals of the year. And can’t forget Yorkshire pudding ❤️
Man, I've been following you for years. You are by far the best. Tha recipe is amazing!
Agree 1000%
I got nervous because I used your recipe last year and it was insanely good. Happy to see nothing has changed.
Technique: Place a lighted tea light (or two) near the cutting area where you’re slicing onions. Stops the tears! Not sure why exactly but I think it’s because the rising heat from the flame carries the fumes away.
My goodness I can not wait to make this tomorrow!
I have the horseradish sauce chillin in the fridge with the rosemary salt! I'm about to prep the roast to rest overnight and can not wait to make those melted onions!
You have the best cooking videos and love your no BS quick videos. Hate when a recipe takes 20 minutes to get to the point. You handed us 3 recipes in under 13!!
Im so stoked to try all these new recipes!
I keep a fan on my counter, blows the onion fumes away and works like a charm !
I have designated kitchen swim goggles for onion cutting. Weird but works. A fan might be less dorky. 🤣🤣
@@katkat5484 I've used safety goggles before! Do you what you must as no one will judge you after the first bite. lol.
I’m currently using this recipe with an ultra American Wagyu by Mishima Reserve. Chef IQ probe. Pulled it out at 105°f and after 42min it reached a peak of 119°f. Going to let it rest for another 20-30min before turning up the oven to 450°, and will pull at 120°. Time to make the onions! Thanks for the Video! 💙 🥩
Made the prime rib and melted onions for Christmas and it was hands down the best prime rib I've ever made/had!!! PERFECTION. I seasoned mine up 72 hours in advance and let it chill out until Christmas morning. I will never make another recipe again. This is THE ONE! The melted onions were excellent too and I will make those again!
Just finished it the melted onions. Both my husband & I really loved the flavor & texture. It is so creamy but I expected it to be much saltier than it was. I’m not sure I would do this recipe too often because my onions took a little over 2 hours to get to the same visual as yours. It would also be great on a loaded baked potato.
Omg! Used your turkey method for Thanksgiving and it was a game changer🤯mind freaking blown. That salt is incredible. I am a massage therapist and if I add some coconut oil it's something I would use at work. I make a rib roast for Christmas every year and can not wait to use this method. Mouth 🤤 drooling. I always cut off the bone and toss it in the air fryer and my family fight like dogs for a bone.
I run a fan across when I'm cutting or dealing with a lot of onions. It pushes the fumes away from my face and works great, or also you can put you cutting board on the stove top and use the fan
A piece of white bread hung from your mouth also catches the acid. I've tried it many times and it truly works. Wife likes the sweet onions, so I don't have to deal with it often
Really nice cook! I smoked mine last year & finished in hot oven. Smoke is a flavor magnifier
Made this last night on a 5.5 pounder... Had to crank up the first phase to 250° since I was in a hurry. It was delish and everybody loved it! Made the Thomas Keller onions and compound butter too! Thanks so much!!!
How long did it take?
I made this for Christmas dinner and it was a huge success. Best prime rib I've ever had. Thank you!
This is great man, but every year I get one of these and I rabbit with chopped garlic, crushed pepper and crushed salt. I put it in the showtime rotisserie for about an hour and 40 minutes and it comes out absolutely perfect every time and everybody thinks I'm a gourmet chef. I've been doing this 20 years.
Thank you for your recipes! I used all of these with a rib eye roast. Came out delicious!! Love the rosemary salt!!
Dude I did it all ! What a meal better than any restaurant. I made a 7.78 lbs waygu prime rib on my smoker just like you said 100 degrees rest while bringing up temperature to 500 degrees seared to 115 degrees internal rest carry over went to 130 degrees perfect!
Made butter onions and sauce with bones both paired perfectly with prime rib excellent. Even made horseradish sauce but didn’t have any because sauce and onions were so good!
The melted onions are divine - it’s a kind of food alchemy.
I did my first Prime Rib Eye Roast for Thanksgiving for my whole family and they were blown away. I even French trimmed the bones for it to look more meaty and primal lol! One of the best main courses to prep for the holidays! Great vid I'm eager to try again with the onions reduce.
The chemical in the onion is attracted to moisture. That's why it goes to your eyes. A trick that can help with that is placing a bowl of warm water on the counter next to you when you're cutting onions. It's supposed to draw that away from your face.
Thank you
Try keeping it close to that nice exhaust hood (behind you) when you're doing the squeezing process.
It's called propyl sulfoxide, and when it reacts with water (like the moisture in your eyes) it forms sulfuric acid.
I find that it really helps to breathe only through the mouth…not the nose. Takes a concerted effort.
O just don't cut the bulb
Greetings Sonny,
I made this prime rib recipe, melted onions and horseradish sauce... along with your au jus, green beans and mashed potatoes recipes! Everything was absolutely SUBLIME. The meal was an absolute knockout. Thank you for sharing your culinary expertise with the world.
Papa bless,
-- ETURNA
I made the onions. Really good but very rich. I did it with a top round so it added nice flavor. A little time consuming but overall a solid flex dish for a Sunday roast!
I followed this recipe for the first time for Christmas dinner. Made the rib eye roast, the onions and the sauce. All turned out great even though I didn’t dry brine this overnight.
Hi Sonny, Just did your prime rib for Christmas Eve dinner. Absolutely fabulous, everyone loved it! My best prime rib so far. I took it to 105º then to 120º, removed it from the oven, rested 30 min. uncovered. It came out perfect. Made your horseradish sauce as well. Huge hit, none left. Just made prime rib tacos tonight with some leftovers and that was after prime rib dip sandwiches last night. Oh, an BTW, the melted onions were a hit! Thanks, Happy New Year
5:10 - Pro Tip: when making larger roasts like prime rib or turkeys, wait to insert the probe thermometer until 30-45 minutes into the roasting process. This accomplishes 2 things:
(1) It is WAY easier to find the center this way. The meat is mostly the same temperature throughout before you start cooking it, but once the cooking has started, the outside warms first, leaving a natural cold spot that heats last. Meats heat deceptively unevenly (especially odd ones with bones and/or oblong shapes), and judging center by eye can be misleading. Let the roast tell you where its true cold core is. Yes, I know there are fancier probes now that claim to find the true core of the protein, but you still have to pick which plane to pass through to find center mass, so even with a fancy thermometer, you may still miss hitting the true center. So it helps to do this after cooking has started so you at least have the best shot of intersecting this plane.
(2) This second benefit is more for poultry or other meats with higher salmonella risks. Inserting the probe when the meat is still raw brings the risk of driving harmful bacteria from the outside into the center. Letting the meat cook for a bit first will ensure that the bacteria on the outside is killed first before coming in contact with the probe. When cooking intact whole muscles, the primary risk of harmful bacteria is only on the outer surface, so most of that risk is gone after the first phase of cooking begins.
Made the onions today to go with the prime rib. Words cannot describe how delicious these were. My family went crazy over them!
Used this for my Christmas prime rib...everybody loved the butter/onion sauce! Thank you.
I have a 10lb prime rib roast in my freezer and I am soooo making the liquid onion. Will get back to you. Thanks for reuploading this recipe.
I’m going to try everything you made! This is Christmas dinner along with Bacon wrapped Asparagus, Scalloped potatoes, Yeast rolls and from scratch Red Velvet cake
I made the melted onion butter reduction and my family ALL raved! Thanks!
Dude. We love your channel and have learned so much. Thank you for all of the great food I've enjoyed because of you. Prime rib is a family holiday tradition that ive practiced for about 40 years and I am totally all in on your prime rib cook including the onions and of course the rosemary salt. I gifted your SALT concoction in small mason jars just last year. Told everyone to keep this in your fridge and thank me later and often. My daughter in law refers to you as the refrigerator assassin. Can't wait for xmas. Keep up the great work and Happy Holidays.
Over the weekend, I made all three recipes, and all can out GREAT! The onions are very buttery becarefull but you have to make them.
Perfection Ruth there, I always allow for 15-20 deg f less than the desired finishing temp, the longer and slower it takes to get there he better the fat render
*ThatDudeCanCook* Bravo well done, thank-you sir for taking the time to show us your cook. GOD Bless.
Carry over temp is no joke. Pulling it at 120° is absolutely correct, for a medium-rare, finished roast. Strangely the temp doesn’t always rise the same every time. I have definitely experienced a +15° rise, as shown here but other times it might only go up 7-8°. Dunno why but it happens. Err on the side of undercooked. You can always zap it by the slice, in the microwave for literally only 5-6 seconds.
Firstly, thank you!!! I had literally never made a rib roast. My results were insane. I have a couple of notes for others trying this. The butcher was happy to actually take the rib bones off and then tie them back on so you could cook everything as a unit. You will probably be fine with half the rosemary salt recipe. After the dry brine I'd also brush the excess salt off and then just make a finishing salt available at the table. I happen to have a bluetooth thermometer, so I could let the app predict the roast to the exact temp and then pull it out for the carryover cooking. Let it fully come to temp. I also happen to have an oven that has a convection setting. Let it get up to 450-550F. Shove the roast in and watch it! Within minutes it'll be crispy as hell. Yank it and let it rest a bit. The onions were bananas. My grumpy father in law was happy to declare it best prime rib he'd ever had. Once again, TY TY TY! You are an absolute hero!
Thank you for making this video with these interesting side dishes. First after two years of ignoring you I finally made the rosemary salt. It’s great. Well worth the effort. Second how in the world do $4 in onions and butter come out like such a work of art? Wow! Amazing. I’m making this every time I make a roast. Excellent techniques for all skill levels.
I'll have to give this a try.
I've always used the Pat LaFrieda method with excellent results.
1/2 Hour at 425
Reduce heat to 250, roast 1/2 hour
Remove from oven and rest 1/2 hour
Return to 250 oven until desired temp is reached (I take out at 115).
Meat internal temp rises 1 degree about every 2 minutes.
Remove from oven and rest for 1/2 hour.
Oh man, I’m sorry I didn’t see this before Christmas. Just finished our usual prime rib Christmas dinner, which was delicious.
Saving these recipes for next time. Sounds divine!
The melted onions... Its freaking amazing! I'll be doing these x4, along with the prime rib, and your Yorkshire Puddings for Christmas dinner.
I cooked those onions yesterday for Christmas dinner and they did not disappoint
Made this recipe last year with the rosemary salt. This year will definitely make the melted onions. My family much prefers fresh horseradish..
Thank you for the inspiration. I love watching your posts. Exceptionally delicious and a perfect medium rare. And the melted onions! SHUT THE FRONT DOOR!!! Merry Christmas to you and yours!
Great recipe and tips! Love the rosemary salt as well, and I’ve taken to using Himalayan and also adding pink peppercorns. Pretty yum!
Currently have a roast drying out in the fridge with all these specs. Tomorrow, it'll be vacuum sealed up and really jam those flavors deep into the prime rib then into a sous vide for half the day, and finished off in the oven. I can't wait!
These melted onions look great!
You should try using beef bouillon, butter, a little water and onions 1/4ed . In a microwave cook with the lid on or wrap the whole onion, quartered add butter between the quarters and sprinkle bouillon on the onion and then wrap with foil. Place on the BBQ. I wrap the aluminum 3 times around and then squeeze the loose aluminum into "ears". but before i close up the second ear I put a little water in the foil wrap to help the bullion become soup. To unload the foil grab an "Ear" and shake the onion into a bowl. You will have the best beefy buttery onions with a lovely liquid to spoon over your baked potatoes
We made this recipe exactly. It came out wonderfully. The onion mix was rich and wonderful.
Ive always made the melted onions the next day. Toasted ciabatta, one slice gets the horseradish cream the other gets the onions. Sliced left over prime rib maybe some provolone and dip it in aus ju. Makes a really good sandwich. Adding a smear of roasted garlic is also nice.
Definitely need to make those onions now. Watched another video today with the same onion method, but they were blended with parm and pepper for a spaghetti sauce. So amazing!!!!
OHHHH I would love to see that recipe too! Please share where I can find it... sounds delish!!!
Duuuuuuuude! Every bit was fantastic. Melted onions were a show stopper and now a family tradition. Thank you for all you do.
I am making it right now. Hoping it’s good.
Made the prime rib and both “sauces” for our anniversary dinner yesterday. The prime rib was perfect and the melted onions were a huge hit. Thanks!
Your video is the best; for the first time our Prime Rib turned out perfectly! Thank you!!
I am making PRib for Christmas Day and I am definitely making the onion sauce...(hubby just went for the white onions). I will let you know as I am really excited to try this! Thank you and Merry Christmas.
Had to celebrate the holiday a little early this year and we just made this roast and the melted onions. Absolutely incredible! I love to cook, and this was probably the best thing I have ever made. Sliced the roast at 132 and it was perfect! Smoked some bones and made Demi glaze, and used the fat cap to make Yorkshire pudding. Thanks for the inspiration!!
This turned out absolutely perfect, and the melted onions where out of this world.
How have I never heard of melted onions before? What a huge addition to prime rib! I'll be making this with every prime rib roast I make from now on!
Thank you for this. Exactly what I needed to see. I've used your rosemary salt for a couple of years now and given it away as gifts. Always impresses.
Made this recipe today. First time ever making prime rib. Turned out great. Pulled the roast from the oven when it hit 120 degrees. Final temp was 135. Next time I'll probably pull it at 115. degrees
Amazing! I AM A BIG FAN OF DRY BRINING
This was so delicious! I pulled it at 120 as well, and it turned out amazing. The seasoning on the crust was addicting.
Sunny......I made the prime rib and I made the melted onions and I served them with your roast potatoes all seasoned with the rosemary salt (among other goodies) It was divine and those melted onions are so simple but they really are crazy good, it almost doesn't make sense!! Love you videos , you have helped me tremendously on my journey to becoming the best home cook I can be and the crowds I cook for thank you for your service 😂. Merry Christmas !!!
This recipe looks fantastic! Christmas dinner here we come!
The beef came out exactly as you advertised. Thank you!
Hey dude great video !! We(wife&I) loved the Rosemary Salt concept and our 4lb. Rib roast was spot on the best we had bar none 😮
I love prime rib and onions. Im making this Christmas day.
Thank you for your wonderful recipes, clear, concise and entertaining ❤😊
Tested making the melted onions couple of days ago, and while low brow, it made a killer condiment for burgers. On to making it for the prime rib for Christmas.
Here it goes. The onions have a depth of flavor that's unlike anything I was expecting. My girl loved it. Sorry for doubting and thank you dude
Have had my Rib Roast in the Frig for 48hrs now, 48hrs to go. Those onions look so good, will be giving that a try.
So glad my local butch/corner market puts Bone In Rib Roasts on sale for $11.99/lbs this time of year.
Got mine at $5.99 this year! I’m in love!
6.99/lb at the Food Lion in Eden, NC. Yay!