How to Cook the Best Prime Rib Roast
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- Опубліковано 20 гру 2018
- Want to learn how to make the Best Prime Rib Roast? Cooking this impressive roast is easy with expert tips from the Certified Angus Beef ® brand Test Kitchen. You can master the art of roasting beef cuts with how to instructions from the free Roast Perfect app for iPhone and Android devices.
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Standing Ribeye Roast
1 (8-pound) Certified Angus Beef ® bone-in rib roast
3 tablespoons kosher salt
2 tablespoons fresh cracked pepper
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~~ If it's not CERTIFIED, it's not the best. ~~
#primerib #beef #CertifiedAngusBeef
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Chef Michael- you should do a video on prime rib with Cowboy Kent Rollins
Our team agreed and we went back in time to shoot this video for you. Thanks for the recommendation!
ua-cam.com/video/-vzujptGvMo/v-deo.html
Collabs with Cowboy KR are awesomeness. Has his own take w/recipes, legit the most simple but absolute amazing GREATNESS
BRILLIANT!!!
can't you cook it then remove the bones after?
@@dspf68 Yes. He says that. Didn't you watch?
I’m 73 and have never cooked one. Now, thanks to your video, I might do one. After all, life is short and I treat myself well. 😁
I watched five videos on how to make prime rib roast. There are a plethora of ways to do it. I like this straight forward method. You make it very easy to understand. Thank you.
I keep mine simple leave everything on season with McCormick and maple pepper and cook In rotisserie. Best you ever tasted !
Just made this and it turned out delicious as expected, thanks to your exceptional easy to follow videos I have no fear purchasing a better cut of meat. My family and I appreciate you greatly. Merry Christmas!
Merry Christmas, Abbie!
We did ours sous vide this Christmas day. Removed the bones, cap, and most of the fat. Seasoned well, left overnight, and then put into the sous vide at 9 AM at 135 F. Pulled it out at 4 PM, ran it under the broiler a few minutes to brown up on all sides, and then served. Best I've ever had.
Great job, Rick!
Of all the Prime Rib presentation on You Tube your presentation was the best. I thank you very much.
I am a fan of no worry when it comes to Prime Rib. I won't get into the butter, salt, pepper and herbs on the roast, but what I will share is timing. Let the roast sit on the counter no more than 30 minutes. Apply butter and seasoning, let stand 10 minutes. Place on a rack, put into a preheated 500 degree oven. Cook for 5 minutes per pound and shut off the oven. DO NOT OPEN THE DOOR! Set a timer for two hour. This is when the magic happens. When the timer goes off, you can remove it, slice and serve. No resting required. NEVER failed 10 roasts later!
Easy and beautiful. Merry Christmas!
This is fantastic work. Thank you all from Dallas.
Hard to go wrong with such a fine quality roast ! Great job ! 🇨🇦🇨🇦
Thanks!
I’ve ate attached and detach it . Best flavor by far for our family cook with them on cut afterwards . Holds in flavor and juices .
Totally agree!
looks absolutely delicious thanks for the advice
This was my second Christmas cooking this for my family. I went by general rule of thumb last year...11-15 mins per lb. Seasoned with S&P. It turned out pretty good. This year I marinated for 24hrs with kosher salt and black pepper, olive oil, fresh rosemary, thyme and garlic cloves. I researched online and found exact recipe done here. Except for the dressing part which was already done! I feel the searing really upped the anty. It was really really good! So this way here is the way I'll do it from now on...along with the marinating!
Great job!
Hi there...can you give step by step on the marinating version? I've been thinking about doing it for the first time, and once I saw what ingredients are involved in the marinating, I became interested. Are the garlic pressed and then the juice goes into the marinate? how is this whole thing done from start to finish then? Sorry for so many questions, I really wouldn't want to mess this up. Thank you!
Joanne Sincere you & I do it exactly the same way. Don't forget to bring it to room to before starting the cooking process. Merry Christmas!
We always give ours a thorough rub with garlic cloves cut in half, then stab in several places and insert garlic. Yours sounds even better though. Rosemary, it's not just for lamb anymore.
My late husband was a professional chef. He taught me how to debone a prime rib roast.
Clear and concise. Feel like I could actually cook one!
Glad to hear it, Penelope.
This is perfect. Not bloody. Thank you
Looks absolutely perfect to how I would like my prime rib steak❤️
Thanks for watching!
Not steak it’s a roast.
Looks great! Thanks. 😉👍
Great love the prime.
great vid-looks easy enough now that its explained
I've made these with great results: seared outside on the bbq at 500+ degrees for about 5-7 minutes, then in the oven at 225F with a monitoring probe until it reaches 123 degrees, allow to rest for 20 minutes covered in aluminum foil as temp rises to 133 degrees. Then I have nearly edge to edge pink medium rare (1/8-in. grayish brown on edge). Total cook time roughly 3 hours. Use the monitoring probe to monitor if more cooking desired.
Great tip!
Perfect!!!
i missed the second part of the cook and was amazed that it had cooked in 15 min, lol. sorry its been a long day. Great vid amd thank you
So Good to Watch! Thank a lot!
I love beef!
I downloaded your App and used the calculator for my 10lb prime rib Christmas roast. It was absolutely perfect!
Glad to hear it, Pam!
Will be making this for Christmas!
Thanks for watching! Have a wonderful Christmas :)
Спасибо за все рецепты❤️
I will try this for my New Year's dinner. Thanks chef...
This rib recipe looks amazing my friend. TFS. Stay connected 🙂
Nicely done!! Perfect color!
Outstanding****
The 6 rib roast came out perfectly! Thank you! 130° internal temp is just right for us....
Is 130df medium?
Thank you very much, I will try this for this Christmas !!🥰🥰
Please don’t cut into it without resting it(depends on your cooking method but if you take it out hot.. let it sit for at least 20 minutes
Have a wonderful holiday!
I am trying one for Christmas too change up from ham
Well we have a 12 lb prime rib roast.. I watch UA-cam video a couple times just to make sure I'm not going to mess up.. tomorrow I will report on how good it was.Thank you Angus beef and my local grocery store HyVee that carries Angus beef.
looks really good!
Word of the day: "Majestic."
Fabulous.
Thanks!
Try adding a bit of rosemary if you like. That is what we did in a nice kitchen I formerly worked in. Our prime rib always turned out great. Like here, we always started with a great cut of meat.
I'm going to try it. Looks delicious!!
Please do!
great video! Just downloaded the APP!! can't wait to cook my Prime Rib Roast tomorrow!
Hope you enjoy
@@CertifiedAngusBeefTestKitchen we loved it! App went over so well we bought a second Prime Rib to cook for new years
he did--lol-- love both of these characters!--- Okie's are the Best (nicest folk in the world)-- we are in florida-lol
Very nice presentation on cooking Prime Rib Roast.
Thanks for watching!
You really did a great job 👏
Looks delicious
Great rib roast
That looks very good I will try it for NEW YEARS
You should!
Looks to be mouth-watering. I downloaded the Roast Beef App and look forward to using it on Christmas Eve. Thank you for that! However, I have a question: Why don't you season the bottom of the roast as well BEFORE tying the ribs to the roast?
Because it will just be wet, it won't 'crust'.
Good channel! Thanks!
that looks so good
Great video and the app looks like it will work easily. Appreciate the helpfulness.
No problem 👍
I don’t know why I torture myself by watching these kinds of videos.
Dang that looks good
wow that was mouth watering gud thanks 4 teaching me how prepare that prime rib roast
That was so simple i can do it forsure
1. i will not cut the bones off first. If they are cut, just cook them separate. I found that, if the bones are not cut off, the heat transfers up into the roast much better. If the bones are cut then tied back on, that side of the roast is always still raw while the rest of the roast is getting overcooked.
2. Why cut off the "tail"????? That's literally THE best part of the prime rib! Don't cut the tail off.... ever.
3. Rest 1 hour before slicing, otherwise ALL of the juice will end up on the cutting board.
4. add about a half cup of dry sherry and some water to deglaze the pan drippings and make a nice au jus. (the sherry is subtle, but it compliments beef very well).
People on youtube mess with their rib roasts too much. Don't cut, stab, slice, prod, or jam garlic into it. Just Salt it and cook the damn thing. Rib roast flavor is best left seasoned in a very simple manner to let the flavor of the meat shine through, like he's done here. I personally just use salt, onion powder and some smoked black pepper for a subtle flavor enhancement.
Removing the back ribs and then re-attaching them makes it easier to carve slices of prime rib but still gives you that awesome bone-in presentation at the table.
@@CertifiedAngusBeefTestKitchen so basically it's more for presentation and not for flavor?
Certified Angus Beef brand ., The matter of presentation is in the eyes of the beholder, here at my ranch we carve the ribs after the whole cooked rack is been reposing for an hour, the cut is right between the bones, and everyone will get a boned rib, additionally I have to add that the whole rack is been marinated for a least 24 hours with similar spices that you have plus beer and onions paste. Again, cooking is a matter of tastes and we all have different pleasures. Thank you for sharing Though.
@@charliedelta9501 as you stated it's a matter of taste yet you felt compelled to give YOUR opinion and opinions are like assholes...
Yummy yummy!
Very good cooking
thank you chef for a wonderfull roasted beef rib eye very nice color outside inside and juicy when you cut it very passionate presentation and looks yummy
Thank you so much for your kind words! we are glad you enjoyed it!
Looks so yummy!!!
It was!
Chef Michael, I began a Prime Rib tradition at my in-laws a few years ago. It was strange, because all of a sudden, the entire family and extendeds began making sure they were coming!
Anyway, I get a roast when it goes on sale over Thanksgiving week and prep it and dry-age it in my 38 degrees F garage until we leave to drive there two days away. It's one way to make sure you get top billing (nice bed, waited on hand n' foot, etc.) while there. lol
Anyway, if you have the bandwidth, could you go over the 'getting from the butcher order, through to the ageing prepping and post-ageing part on a video? I'm interested in knowing if I'm missing anything crucial for this 19-pounder small-end monster. Thanks!
btw, I didn't ask for it, but the butcher cut the ribs, and I guess I didn't mention to him that I was dry-ageing it for a month. Is this going to ruin it when ageing? I guess I'll find out!
I've never tried this method, but I gotta say, I don't like the idea of removing and reattaching the bones. In my experience, the general principle that any meat cooked on the bone tastes better than off the bone holds true. Plus gnawing the meat off the bone like Fred Flintstone is so much fun.
I have to agree with you. The bone should be separated at the end of cooking. It does make the difference in the end. 🍷🍷
Thanks for sharing!
Thank you I have been want to learn this ,I only know how to do pot roast
That's a great looking roast
looking good my brother yum yum
This looks amazing! Simple, but oh so delicious!!! Thanks for a great video!
You are so welcome!
Thank 👍
Thank
Our family does a seven bone rib roast every Christmas. We have our butcher debone and string. I use the bones after for vegetable beef soup.
God damn! That alot of people!
It's just a choice but personally I wouldn't go through the hassle of cutting off the ribs and then tying them. When the roast is finished and rested it's much easier to just slice the meat from the ribs then. You are left with delicious ribs along with the roast.
Agree
yepp
In the end......it's the same thing. An opinion from Louise Ranier. I am a chef at one of Gordon Ramsey inc. restaurants in L.A.
Negative. This is the perfect way to prepare prime rib if you want anything besides rare. Leave those ribs attached and it will be uncooked close to the bone.
@@francisgalati8725 No you're not
Im drewling .?that roast is beautiful
Penny Sue Drooling.
Look so delicious i will make some
Diane is a meat specialist. Nice!
oh yeah
Perfetto 👏👏👍 delizioso
Look at Joshua Weissman's recipe. Perfection
My preferred doneness👍👍👍
What is the name of the App you used before putting the roast in for searing ?? Thanks so much for the video !!
Perfection
Great video. I followed but less salt and perfection!, Thanks
Awesome! Thank you!
I am not one to like rare meat and am curious as to what temp you went too for a medium on a standing rib roast. I am doing one for new years and prefer to take it to medium instead of still mooing.
beef rib in my fav
A perfect roast, thank you. Usually in videos, the meat is so rare it's still mooing. Yours was pink and juicy, with the center slices medium rare. Just perfection!
prime rib is supposed to be rare due to the texture and flavor. It's not the same as other cuts of beef.
Thank you so much for this video!
I’m seeing more and more people/cooks wearing silicone gloves like you are in this video. Where does a person obtain/buy these gloves?
Totally awesome 👏🏽!! I’m going to follow your recipe next week but would you please give me the exact time for a medium well 6 to 7 lbs? I can’t wait to start cooking 😋😋😋, you truly have the best and easier to follow instructions
Thank you 😊 🌹🙏🏽
Let us know how it goes! You can use our Roast Perfect app that includes a roasting timer to help with cooking the roast to a medium well: www.certifiedangusbeef.com/kitchen/roast_perfect.php
For a 6.5 lb bone-in ribeye roast (prime rib) cooked to medium well: 15 minutes to sear the roast at 450 degrees then 2 hours 45 minutes at 325 to cook the roast through. Don't forget to let the roast rest for 15 minutes before you cut into it!
Get a digital meat thermometer, Remote style works best, That way you will know the exact temperature of the roast. Next to impossible to cook this without one. You will Thank Yourself for getting one
Omg about to cook this for thanksgiving dinner it looks amazing this please help can i or does it go well with some sautéed mushrooms ??? !!!
Med Well? Why bother at all. Try Dennys.
You are so right.
Fantastic
When tying knots on meat, don't start at an end, start in the centre.
It's a lot easier, and if it's a boneless joint, it will be more even. If you start at the end, it will often end up larger at one end.
I cook with the bone in. Bones add a great deal of flavor.
Christmas dinner planned!
Nice presentation good video.
Thank you.
I like garlic butter and herbs as well.
Thanks for watching!
Great
Looks easy and yummy. The problem I have is all the salt and pepper :(
I prefer to make small holes in the meat and push is slivers of GARLIC. Super YUMMY :)
Why did u not season the roast before tying it to the bones ? So the side facing the bones would impart flavor?
Precisely! I think it is his first week in a damn kitchen.
That's not necessary.
@@jimklemens5018 why not?
any recommendations for the oven setting, Ive got a new samsung gas oven? Im doing a 10lb prime rib, should i use convection Bake or Roast ? or regular Bake or Roast
Bake.
BadAsss.... 😎👍👍🍖
Love. it
us too!
As soon as he tied the knots I knew he was bluffing!
The technique they're describing with tying the roast is called "Cradling" Ask your butcher to cradle your roast and they will do this part for you... Except dont ask them to unless you aren't doing any dry rub. You can ask your butcher to separate the bones, tie your roast, and then package the bones untied. The point of tying a roast is to even out to shape so you get even cook times and even doneness throughout. Realistically tying your already tied roast back to the bone adds nothing that simply cooking the tied roast on top of those bones as a bed wouldn't already add, and gives the added benefit of being able to season the entire roast without missing the part that has been bound to the bones if you ask the butcher to cradle it for you. If you don't care about exterior seasoning then you can ask the butcher to cradle your roast, otherwise ask them to separate the meat from the bones, tie the roast, but still package the bones with the roast. You could do this entire process yourself but its free at most butchers and other than the distinctions I just described adds absolutely nothing to do it yourself over having the butcher do it.
I like to insert small garlic pieces into the meat prior to roasting. Adds a nice tang to the A Jus.
Ribs yummy food
just curious...i weber rotisseried a prim rib last year and the meat was med rare but texture was soo chewy...wasnt sure what u did wrong...but wont try again