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.
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.
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😃⚾️👏
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!
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.
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.
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.
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.
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.
❤ 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🤞❤️🤩
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 ;)
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!
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.
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 👌 ✨
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. ⚘🙏❤🙏⚘
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.
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.
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.
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.
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?
Disclaimer: not a professional chef. But when I season, I keep my salt in a small bowl and my pepper in a grinder. With clean hands, I apply as much as I think I need. Then I rub it in with one hand. Using my dry hand, I apply more salt as needed. For my pepper mill, if for some reason I can't wash my hands, I use a paper or kitchen towel for my "wet hand to grind more pepper.
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! ;)
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)
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.
I just want someone to look at me how Frank looks at that roast lol
Don’t we all! Lol
I was just thinking that.
Make it a meme
Ditto
6:40
"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.
Poor assumption on my part. I apologize.
Neanderthals might?
Thank you chef Frank.
Delish!
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.
Thank you!
LOL
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.
Happy to hear it went well
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😃⚾️👏
Thank you, I’m glad it worked out. Merry Christmas.
Wishing you Frank, and everyone here a wonderful holiday season!
STOP!!!!! I ove this chef. He know his stuff, I'm making this for Christmas
This is the kind of UA-cam recommendations I would like to get all the time!
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!
Thank you for a straightforward video on preparing a prime rib roast.
now I've found the endless supply of frank. Subscribed!
I’m looking forward to try this roast for Christmas dinner. You made it look so simple. Thanks
Good recipe ! Thanks !
Frank you are great!
Damn... I can't make this! I don't have a Star Wars spoon. :-(
glad to see frank has a channel and also can we all take a moment to appreciate how smooth the editing is
Thanks
BEAUTIFUL
Thank you for sharing this video...
Yummy! I am baking it next week!
Oh man, that looks amazing. My favourite cut of beef! Nicely done.
I'm so hungry I'm about to gnaw my fingers off. Wonderful video.
Frank went right for the spinalis...the cap of the rib-eye...most flavorful and tender part of the rib👍
It truly is the best part
That sound when you were slicing the first slice. Just perfect.
this is the BEST instructional video
Much appreciated! Thanks Frank!!
Love your channel!
Prime Rib - "The King of Roasts" - not hard to see why.
Great method and presentation - Thanks! - Cheers!
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.
Prime Rib roast needs horseradish...period..😂😂 enjoyed the video
You explain everything so well! Thanks chef frank
I'm digging that vent hood.
Why do I watch these when there is still 2 hours til lunch. Ugh!!! I'm so hungry!
Amazing! Easy to make! Followed all the instructions! Delicious! Thank you! Merry Christmas!
One should always keep some of the melted fat run off for making an awesome flakey Yorkshire Pudding! While the roast and cook rest.
😊yumm now thats what I'm taking about
did you try the recipes?
Mouthwatering simple and but elegant. Awesome !!
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.
That’s correct, prime because it’s a primal cut, not grade of beef. I’m surprised no one has mentioned this
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.
Sorry for my ignorance, could anyone please explain me what is a primal cut?
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.
Two thumbs way way up
did you try the recipes?
Love you Chef Frank!!!! So grateful for you!
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME PRIME RIB LOVELY
This was a great way to see Frank cooking again. Looks like I have a lot to catch up on.
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.
What a great chef, thank you Chef Frank, i am watching you all The way from The capital of Norway 😊🤗👍
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.
6:38 "we going in....ohhh yeah baby"
😂
I love the thumbnail on this video.
It looks absolutely delicious. This is the recipe I will make for New Year’s Eve.
Thank you.!
Hope you enjoy
I love how much Frank loves food.
Mouth watering recipe!
I've never seen Frank that happy ...
I think I needed a cigarette afterwards.
Decades long professional chef taking roast out of oven
**face of a 5yo at Christmas**
"Ohhhhh boy!"
♥️♥️🥰
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.
❤ 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🤞❤️🤩
You've got this! Let me know how it turns out.
Quick question- so in at 400° for 45 min THEN lower temp to 350° for 2 to 2 1/2 hrs?
We want medium rare😋
It came out beautifully!! Now it’s resting😋
Done and done thanks chef!! Happy Festivus!!
I do believe I found my receipt for my Prime Rib.
Great recipe chef !!
The temp on this is absolutely perfect for a family of folks. I never have leftovers when it’s cooked at this temp.
Um excuse me sir but this beef fat potatoes you casually mentioned, I think I need them in my life.
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 ;)
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
The way Chef Frank smiles after a bite...
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.
Yes and probably even more flavourful 😊
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!
Where did you raise this cow?
The correct question is: Where did you give birth to this cow, Frank??
He waved it into existence
Great video!!!
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.
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.
Subscribed!!! I watched this video 4X already and definitely making one this 4th of July! 🥰
Frank makes a rib roast? This is a must watch
Like to see a little more on the prep b4 the cook.
Thank you for Happy New Year and after Christmas 🌲⛄🤠
Happy new year!
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 👌 ✨
At HEB in Texas u can buy a 28 day dry aged USDA Prime ribeye for 13 dollars a pound
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.
⚘🙏❤🙏⚘
Wow. Great deal.
in hawaii at costco we pay $23.99 lb for prime with no dry aging, that's it im moving to texas
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.
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
Made this tonight using your recipe/tips thanks it was great!
So glad to hear that!
Love that pan !
Found it at a flea market. It is super heavy.
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.
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.
Yum!!
did you try the recipes?
Amazing! Thanks for the great info!
Damn Frank really transcended to the afterlife talking about that salt crust😂😂
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!
Awe that looks so good
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.
Merry Christmas Eve Eve
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?
Exactly how most of my family likes it, great instructions!
How do pro chefs handle keeping the salt/pepper grinder clean while they’re working with meats/oils?
Good question! we wash our hands & clean our tools constantly
Disclaimer: not a professional chef. But when I season, I keep my salt in a small bowl and my pepper in a grinder. With clean hands, I apply as much as I think I need. Then I rub it in with one hand. Using my dry hand, I apply more salt as needed. For my pepper mill, if for some reason I can't wash my hands, I use a paper or kitchen towel for my "wet hand to grind more pepper.
The salt masters back at it again
Just gorgeous!!!
I had a 7 and 1/2 lbs prime rib yesterday,it was the best!Yummmm!
did you try the recipes?
Amazing thank you for sharing 😊
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! ;)
Glad to hear it went well
its so cool having this guy as my fcs teacher XD
Underated channel
What about cooking longer at a lower temp? Sort of like a reverse sear?
Excellent
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)
Merry Christmas Frank 😃
I noticed in your last clip when you've got it on the plate, that you're a lefty. Me too! Yay!
Merry Christmas Frank, all the best to you and your family.
Thats pure love. Fantastisch