How to Make Easy Prime Rib and Popovers
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- Опубліковано 30 вер 2024
- Hosts Bridget Lancaster and Julia Collin Davison make the ultimate Sous Vide Prime Rib with Mint Persillade and foolproof and easy Popovers.
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Get our Mint Persillade recipe: bit.ly/3VdDZOM
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Oh My. Can I please come there and be a FOOD tester. Lol
Awesome u guys !
thats like a $100+ piece of meat
Get choice cut, you wont taste a difference.
Alot more than $100!!
And? It’s a prime rib it’ll be expensive. Is there a problem with that
No, she’s using the back piece, 1-3 ribs are the money, that thing is really fatty
@@samchapple6363 watch the video. She said she is using the 1st cut.
Why do you use 2% milk instead of whole?
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I followed the popover recipe and they turned out perfectly!! Thanks for the tips!
Wow. A whole week to prep dinner. Take the family to a restaurat. LOL. Just kidding. Great job, but i'm starving for a whole week.
When's dinner?
When the sous vide says it's dinner time.
Huh?
Sometime between 2pm and 10pm....
cutting off the fat?! WHY?!?!?! Great recipe otherwise but man.... don't get rid of ANY of the fat...
Just double plastic bag food: fully seal both bags and place one inside the other…done …and highly effective for freezing and reusable. These contraptions are not environmentally green. Total waste of money and adds to environmental waste.
I have owned a Vacuum sealer for 25 years and don’t know what to do without it, they are worth the money to buy one.
That looks good and I'm definitely trying this for Christmas dinner.... yummy thanks for this beautiful recipe 😊😋😋😋😊
I do the STRAW technique to remove air before soues vide.
normaly love Americas test kitchen but this time they are over the top I have had beautiful roasts without all that fuss
Pretty! Bridget & Julia, that is! Awesome prime rib ladies!!
How would you do a 4lbs Angus prime rib in a ninja combi
That's awesome! Who doesn't love prime rib to celebrate the #holidays?
You might want to join the Navy and learn how to do a slip knot
I have the little zwilling vacuum sealer. I like it because it has different sized bags that you can re-use and open/seal as many times as you like. I'm surprised it wasn't tested, would have been interesting to see how it compared to the traditonal bulky units.
Is it easy to use? I'd like to get one for my mom and the different sized bags sounds intriguing
@@AC-ff1cn super easy you just put the food into the appropriate-sized bag,zip it up, attach the vacuum, and turn on it on it will shutoff on its own when it's done. Just make sure you get all the different size bags, I thought I was smart buying all large bags but those things are huge lol!
@@mdel310 Thanks so much for getting back to me and for the advice.
"Bud-dah"
It's like "Buh-ah!"
It's the good ole oven for me!
Why not pepper the meat before tying the ribs? Also, if my broiler is too short, could I use a torch to crisp up the outside?
I certainly think that’s a great idea . Should work
Are “popovers” not just Yorkshire puddings?
Technically, yes, but we use popovers here in the US at least for what is the same dish, though to be more technical, Yorkshire pudding uses beef fat (tallow) to lend a more savory component to the dish than what we in the US may do for popovers.
Yep, that’s how you prevent meat from losing juices. Just tie some bones to it’s side. Same thing can be done to stop a ship from sinking.
I remember my Mom making popovers but she used a cast iron muffin pan. Anyway, they were so good with butter and grape jelly and warm.
Fantastic information...some new to me...thank you
@americastestkitchen is that a semi flexible or flexible boning knife?
Great work! Love your Cooking! ❤️
What's the cooking difference between those you did in the video and Yorkshire pudding?
Yorkshire puddings are usually made with beef fat/tallow.
Awesome. Definitely going to try it this way, then sear on the charcoal grill.
Absolument ... Parfait!!! Merci ....
I love prime rib but it is just too expensive.
Please review microwave ovens.
Wish to make a double batch. My main complaint is that people want more than one and you only have 6 at a time to share. Also, mine stuck to pan terribly, so I will try your suggestions, thank you for a great group of ideas all at once.
Made them and they turned out perfect, thank you for this recipe. I also bought the sous vide AND the sealer, will be doing the prime rib for New Years Day, thanks so much for all of this!
I love adding fresh thyme to my popover batter and little pepper. Love a prime rib roast dinner - Epic!
Season Greetings 🎄 from California 😋
I'm hungry now. I must pop into he kitchen for a bight.
You mean a bite?
What's the difference between a popover and a Yorkshire pudding?
A Yorkshire pudding is British; a popover is not.
I think they are more or less the same thing in concept, just used different names. That said, the main technical difference is the fat used, typically, Yorkshire pudding uses beef fat (tallow), whilst the popover uses butter (salted I believe), or a neutral oil. They are made the same way, the traditional recipe says to heat the pans (an American popover is traditionally made with a taller pan, similar to a muffin tin, but deeper, whilst Yokshire Pudding uses a more traditional muffin in.
Using beef fat lends a more savory cast to the dish, but can also run more sweet too, and can have any number of fillings, but in the end, they are more or less the same thing, just that with us Americans, we tend to eat them with perhaps butter and/or jam as an accompaniment to a fancy meal, say standing rib roast on Christmas day for instance.
Traditionally, the tins are heated, then the butter added then the batter, then baked. This simplifies the recipe by eliminating the need to preheat the pan/tin before adding the batter then bake.
The roast looks delicious, but that method requires WAY too much effort and specialized equipment when simpler methods can achieve nearly the same quality.
Right on. Reverse sear and a good thermometer will achieve 95% of what they did here, with 50% of the effort and 30% of the time
delicious!
Looks delicious!
What is Kosher salt??? I am an English lady, so I have never seen this in the stores
Kosher salt has larger grains of salt than iodized salt; no rabbis are involved.
rock salt or coarse salt
Also, it is used in the "koshering" process to wash out the blood of certain meats if keeping a kosher jewish house.
However, it is often used by us Gentiles for many tasks, and as said in the replies to you, it typically has larger grains and thus you may, if using Diamond Krystal branded kosher salt, need to use a bit more than you'd use for table salt, which is finer due to the fact that Diamond Krystal has a more delicate flavor (reads a bit less salty) than other brands of kosher salt. It makes a great finishing salt to add to a dish later on just before you serve/plate up.
Flaky salt like Maldon.
Like the average cook has a sous vide?
$50 can buy you an immersion circulator
How much does a Sous Vide cost ? Never heard of one.
Anywhere from like 100-150, it’s a fun side of the cooking universe to get into!
I am surprised you have never heard of them. I've known about them for several years myself but have not felt the burning desire to want one, same for an air fryer and am neutral about the instapot, I do, though, have the classic and vintage Crock Pot however.
There's tons of them on craigslist for $50.
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So what’s the video strategy here? This is the same roast and the same recipe and mostly the same video as previously published 12 days ago. Kind of lame IMO to recycle like this. 👎
Respectfully it would’ve been helpful to put sous vide in the thumbnail so the majority of viewers who don’t use this method wouldn’t waste their time.
What is the difference between a popover and a Yorkshire pudding then?
Yorkshire puddings are usually made with beef fat/tallow.
Yummy! Question: how can you use the bone? Soup stock?
Also, it’d be helpful to see more recipes using the sous vide…otherwise, that’s expensive kitchen tool that you might only use once a year…
As I saw in another video about Prime Rib (Chef Jean-Pierre was doing a boneless recipe per subscribers' requests), those bones are Beef RIBS for BBQ.
@@sandrah7512 - great news. Thanks for telling me!
Too expensive
Oh nooooo, I could never cook a prime rib that way. I know it’s good but after doing it in a Kamado grill, there’s no better way to me.
Sous-vide is a trend that I don't like. The machine takes up counter and storage space, and you probably won't use it that much. Nor can you get the effect of roasting/grilling at a high temperature. That "pink color all the way through" is not really desirable. It makes the bites uniform and uninteresting. And... it turns out you have to use the oven anyway. I thought that "mint persillade" was a contradiction in terms but they did use parsley. The food processor is unnecessary and only increases the clean-up time.
Just anothe big gadget that is nothing more than a fad..it is huge and takes up a lot of space…ATK shilling for equipment most people don’t need or want.
@@annsmith7207 Yes, ATK is definitely "shilling" here by offering you one sous vide recipe and not even mentioning a brand of sous vide machine. What exactly are they shilling for. The sous vide industry at large? You people are moronic.
@@annsmith7207A fad? Clearly you don't know much about sous vide cooking.
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Ah yes, a very relatable recipe which is most definitely in my budget to make.
Could you girls make-it moor difficult ?
Hey guys here's how to cook a $200 piece of meat.. you know like us every day folks eat. :)
$6 per pound around the holidays.
You mean Rib roast. The use of "Prime" must only be food given the term by the USDA. So calling a choice cut rib roast Prime rib is misrepresentation according to the USDA.
Tell me you didn't watch the video without telling me you didn't watch the video. It's from the Primal cut. Nothing to do with USDA rating.
Or, you know, you could finish watching that video segment before shooting your mouth off like an idiot.
@@Saborlas it should be called Prime rib roast or standing rib roast or rib roast. Primal and prime are 2 different things under the law.
@@SamSam-ke9zy Fascinating. Nobody asked you.
@@Hazozat that's got to be the most pointless reply I have ever seen on a post. At no point did you make 1 rational thought. We are all dumber having seen it and my god have mercy on your soul.
I'm making this tomorrow just purchased a 5.89lb prime rib but I'm altering this recipe using @thatdudecancook rosemary salt and Lea & Perrins Worcestershire sauce, I think the sous vide and @thatdudecancook combo will be a winner...wish me luck 🤞😂
Cooking in plastic? No thank you
If ATK is cool with it, it's safe. They test these things like crazy.
Meat is encased in plastic from the moment it leaves the slaughterhouse. The plastic they're cooking in is BPA-free and safe at the low temperatures used in sous vide cooking.
Hey Adam, got anything on food slicers like the ones at the deli?