Easy No Fail Prime Rib Method | Food Wishes
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- Опубліковано 14 жов 2024
- This is the simplest, most fail-safe version for cooking a Prime Rib, boneless or bone-in, ever invented. If you can’t make a perfectly pink prime rib using this method, just stop trying to cook prime rib. Enjoy!
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been subscribed since I was 12 years old, I'm 21 now, yet you're still here making awesome recipes. Merry Christmas, chef john!
Nine years is nothing when you're old.
I love that you were a gourmand since you were 12
@@brownshoeblues2014piss off grandad
Pfft that’s nothing. Subscribed when i was 7 and now I’m 82.
@@stetson999 😆
My 19 year old college daughter made us prime rib for Christmas 2023 TO PERFECTION following your methods and tips to aT! I was sooo thrilled. Thank you!
3 daugherts I have, other than grilling up some burgers, their husbands all cook, just like I do here. My wife even expects me to dothe dishes too. LOL Seriously I love it, your daughter sounds like an aspiring chef in the making. Cheers
Chef John is a national treasure. We must protect him at all costs ❤ I went to culinary school but I’m learning so much here. Happy 2023 to all may our best years be ahead of us 🎉
That's the way I've been doing it for decades, from a few days uncovered in the fridge, salted. Then on a rack, (water in bottom of pan) oven @ 300 F until 115-129 F internal. C'est magnific! This man gets it.
I've been using your 500 degree, 5 minutes x wt. Always works and to me the simplest. But I'll try this 2 day dry-out. We always have prime rib for Christmas. UPDATE: My husband like it roasted this way. The hardest part was whenever I opened the fridge and see that hunk of meat waiting to roast. The temptation to throw it in the oven sooner than 48 hrs was tortuous to my patience.
The salted dry out period results in a perfectly seasoned roast all the way through.
I reserved my prime rib piece 2 days ago at the butchery after seeing your primerib sauce video, thanks so much for the follow up with how to cook the whole prime rib!!
Traditionally, I use cookbooks or recipes found through searches online, as I find videos to be too tedious to be bothered with, too long intros, too much ego, too little info... But I watch a shocking amount of UA-cam content, so I thought I'd see if I'd find what I am looking for here, So far, I have!
We have Prime Rib for most holiday dinners, it's absolutely delicious, it looks impressive, and can be served tarted up with holiday garnishes on a platter, and carved at the table. This technique of salting and drying before low temperature roasting is easy and effective. I've have tried many other methods of roasting, and this one is foolproof. Thank you, Chef John and Food Wishes!
I watched the gravy episode, and drooled. So thanks very much for posting the second part... and making me drool again😆😉
I'm sold. Making both for my xmass dinner, in a toaster oven😯 I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the "whys?". When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose.
We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough $ for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as "cannery grade". What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat.
I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking... but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.🎄
Success😁 perfectly cooked & delicious. Roasting the bones and veg and then simmering for hours made the most delicious meat flavored "jello" for the gravy. If I can't smoke my rib roast on the grill, I'll roast it this way for sure. Chef John never disappoints.
Merry Christmas Everyone & I hope you all enjoy your Christmas dinner as much as I enjoyed mine.🎄
I used this recipe for my Christmas prime rib roast. It was my first time cooking it and it turned out amazing. I cooked it a little longer because my husband won't eat it if it's too pink, but despite cooking it for 2.5 hours it came out juicy and cooked all the way through. I would suggest this recipe for your rib roast it was fantastic. Thank you for your hard work! Merry Christmas!
Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !
The best and most enjoyable moments on Chef John's channel are his wry asides while imparting solid teaching moments.
John . . . I love your dry sense of humor. I mean dry in the non-refrigerated sense. I learn so much in every video.
Sometimes I wonder whether I watch chef John for his useful recipes and techniques, his stunning shots of amazing food or his unmatched witty comments, then I realize that I do.
I watch for the soothing way he says "and as always... Enjoy".
@@MrVovansim I depend on that for the indication that it's safe to scroll down to the link to the recipe. 🙂
All of the above plus his soothing voice
Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.
Chef John: ending family food-feuds, one video at a time.
Much love (and many thank you-s!).
We made this today for our Christmas dinner. We salted and air dried in the fridge for 48 hrs. Just one bone roast for the two of us. Added adobo to the butter rub. Perfection! A new favorite. Happy Holidays!
We made this yesterday, and it turned out amazing. I made a compound butter with smashed garlic, salt, black paper and rosemary and smeared it all over the roast. I roasted it at a slightly lower temperature because I was worried the garlic would burn. Once the interior was at the temp I wanted I cranked the heat up and let the exterior brown a little. So delicious. Happy holidays! 🎄😋
Man I did method X a few times years ago from your channel and it works great. I was newer to cooking then but now i usually cook it normally at 275-300F until 118F and then turn it to 500F for about 10 mins. Always enjoy different methods and this one is pretty straightforward.
In this era of cooking EVERYONE should already have a wired/wireless probe thermometer. Theyre dirt cheap now so no excuses.
John… I’ve been using your “Food wishes Method” for 4 years. Don’t mess with a good thing!!!!
I used this method for our family New Year's gathering. It was so easy and delicious. I also followed the directions for making the gravy ahead of time. This made meal prep in my tiny so much easier on party day.
Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I’d never cooked prime rib before, so your instruction was essential. It turned out beautifully ❤! This method is even easier 🤗. So now with 2 ways to cook prime rib, I’m no longer intimidated 😊.
The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.
Love the 500 degree method. Fool proof!
@@mosescelica17 I've noticed the over cooked outer ring with the 500 degree method. How long to reverse sear after a rest period, please?
@@matttherrien9608 not too long. Best to keep an eye on it
Do you prefer cap on or off, folks?
@@matttherrien9608 Just make sure your oven is clean!!
“But I shouldn’t judge, in front of you…”😂🤣😂
Chef John, great recipe and Merry Christmas!!
I’ve been waiting for this since the gravy episode:-)
Lol get out of my head
Same
Me too!
We cook ours at 225 degrees F. It takes about 4 hours for a six to seven pound roast, but it is always perfectly pink from edge to edge with no greying at all
What temp do you take it out at and how long do you let it sit before cutting it. Thx 👍
@@joeblow9850 I also do 225 until it hits about 110 internal temp, works out to about 40 mins/lb. BUT I always scrunch it up and tie it to make it more compact before cooking, almost round. Then, let rest uncovered (not covered) for at least 30 mins but over an hour is also fine, doesnt matter. About 40 mins before ready to serve, crank oven up to nuclear (500-525) and allow to preheat at least 20 mins. Place roast back in oven until smoke detectors go off (usually about 10 mins). That will crisp up and brown outside which was lacking in this video). Because you already rested it, it will be ready to slice as soon as you silence the smoke detectors. I have cooked literally hundreds of them over the years and usually start around 12:30 pm for a 5:30 pm serve time for a 6 pound roast.
@@flyoverpeasant8016 This. Exactly. Finishing above 500 until the alarm goes off is a game changer.
One method I found for adding crust, cook on stove top, either in a large pan or the roasting pan. I started with the 450 then turn it off but now I do slow. And if you have time, you can go lower, 200, 175, or even 140. I have an oven with a 100 proof setting that I use for reverse sear steaks but I haven't tried that because you can't sear the middle up to temp like a 1.5-2 in steak but I do want to try 100 and then finish with 200-225.
I’ll try it thanks for sharing
Your approach gave the best results of all that have been tried in the past. Thanks!
Prime Rib Roast. My favorite food of all time. He got it. I love you Chef John!
we do alllllwaaaays... enjoy your recipes chef. Have a wonderful holiday ❤❤
I’ve done this technique. It’s just AMAZING!!
We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!
Somewhat ironic cause me and my brother wanted to recreate that famous roast beef sandwich from Hoboken NJ with prime rib since it was just the two of us for Christmas. Since we knew it was going to be thinly sliced we knew there was no need to darken the outside so we just dry brined it and I think we just kept it at 350 or 325 until it was between 115-120. After came out and rested, the first cuts were like cutting through a waterfall of juice and we got probably the most even cook we’ve ever gotten on a hunk of meat that size with very little degradation
TLDR; Chef John’s method is a certified banger 👌
Hi maryland! Thanks for sharing this experience. How did you do this year? If you pulled your roast at 115-120, your roast would continue to cook at least 15 more degrees, and your roast would be a very delicious 130, at least! Please post back and let us know! Happy Holidays!
thnank you i am 84 and this is the first time i bought a priem rib in my life i have never cooked one before and wanted a simple recipe
I’m 71 and me too.
My mom 96, next time I get her over for dinner, I’m doing one for her, with escargot for a appetizer
Merry Christmas!
My favorite cut of meat and confirm best way to cook... but at the last before slicing, I get a torch on a few bits of exposed fat as I like a bit of char flavor of the prime rib fat : )
hi Kenneth! Great tip! Make certain that you have a fire suppressant blanket nearby, however! Happy Holidays!.
Thank you John. This is the method I will use this year, easy peasy, no fuss method. Thanks for your recipes.
I am going to try this method for the first time today while cooking my prime rib roast for Christmas. I normally do 500 degrees for 5 minutes per pound, turn off the oven, and leave it in the oven for 2 hours, and it always turns out great except 4 years ago when I forgot to turn the oven off and cooked my prime rib roast on 500 degrees for 2 1/2 hours and ruined it. I have never tried it any other way except last Christmas when I cooked it in my air fryer, and it turned out amazing. I can't wait to try your method in a couple hours.
Another way that method fails is when some dope opens the oven without you knowing it and now the temperature is way off and or takes longer to cook because the oven not being on or just stops cooking due to the very low temp. Low and slow is the fail proof method since that scenario if it happens , is easier to recover from.
Chef John, you are the best--easy to follow--and so much fun! Thank you for making my cooking thoroughly enjoyable!
You are helpful, encouraging and funny. Thanks for the insight and teaching.
Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊
Hahaha - "according to recently made-up studies" 😆
I'm following this video on Christmas Day to cook my prepared, slightly smaller, prime rib roast, and then will refer back to your prime rib gravy video to finish that which I've already prepped. May do the Duchess Potatoes, it depends on how much time I have. Thank you for your marvellously instructive videos Chef John - and may you and Michelle and your loved ones enjoy a wonderful Holy Season!
Cheers!
Chef John is always my go-too for anything. Thank you Chef John!🍺
Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!
Thank you chef John! You are my go to when I need a great recipe.
Merry Christmas from Bavaria, Chef John! And thank you for the many great recipes in 2022. 💖
Merry Christmas Chef John and to your family! Have been turning to you for years now to make my cooking go to the next next level. Thank you for all you do.
I learned the 2 day salting method from a roasting book my dad gave me several years ago. I use it on my Turkey as well. The method is fantastic for roasting all kinds of meat.
Name of the book, please?
Hey gritchard! It is referenced in the Bible, New Testament, page 1036. Happy Holidays!
According to recent made up studies LMAO! 🤣
I've been waiting for this and OMG it exceeds my expectations by my Foodwishes 😉
I 100% agree that going beyond medium is just a waste but prime rib deserves a medium rare 🥃
Thank you for being you, Chef.
Made this for Christmas dinner. I've always use the high heat (500 f) for 20-30 minutes then turn the heat off and leave the oven closed to a couple of hours. That's always worked well. But this year I tried Chef John's "low and slow" method and it turned out perfectly! And without the smoke filling the house 😂. Thanks for the easiest and tastiest prime rib I've ever made.
Chef John has a 500f recipe in which he uses 'math' to get a similar product. I have tried the 500f method but the oven gets very dirty and the house fills with smoke. I'm trying this method today.
I've seen so many shorts and prime rib uploads and i wasn't going to bother until you uploaded a video because none of your videos have ever failed me!
CHEF JOHN! I ADORE YOU THANK YOU FOR HELPING ME COOK. I am a better cook because of you and I'm proud. Merry Christmas.
One of the best simple methods. It’s really good. I like keeping the bones attached.
Merry Christmas Chef John and Family!! 😋🎄
If I can get my hands on some prime rib, I WILL give this a try soon! Looks like the perfect christmas dish to me! Thank you for sharing!
Pretty easy. They sell it at the grocery store
@@joshuawillett850 at our stores, I found ribeye roast which is the same cut. Not sure why it has different names.
@@joshuawillett850 not in Germany, unfortunately. But I hope I'll find a butcher that is selling it...
Zee better hurry. UN mandates only 3oz of beef once every 6 years because of zee CO2.
With the ever amazing Chef John, I WILL be doing any thing that he says is "Optional." The mojo for cooking this man has is incomparable.
You're method sounds so easy and looks amazing. Going to try this!!!
Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!
The Gravy video Chef John made is AMAZING. Watch the video people. I am following these Exact recipes on Christmas day.
@Food_wishes10 suck it scammer
Made this today. It was perfectly medium. Thank you Chef John, big fan from DE.
Merry Christmas and a Happy New Year Chef!!🧑🎄🌲🦌❤️
Thank you for sharing your experience and talents. Merry Christmas!
Chef John, you are the GOAT! Thank you for another ultimately entertaining, and informative video on how to get rave reviews for the holidays
I JUST BOUGHTA PRIME RIB TODAY! Thank you so much chef john!!
Merry Christmas & Happy New Year. Chef john you da bomb.
As always ks
Chef John, I made this last year, and will do it again this year. Thank you for the tips!
Very humorous delivery. The outcome looks delicious. Will try the next time my wife lets me buy a rib roast.
Right now.....into the oven it goes....Thanks so much Chef John. Merry Christmas!!
Thank you chef John. I never roasted a prime rib, but after seeing your METHOD X of 5 minutes/pound at 500F and 2 hours with oven off, I'm kind of a hero in my home. I just got a 9 pound rib roast and I'm wondering if I should try this method instead as I'm afraid that 45 minutes at 509F might overcook the outer parts of the roast. Anyway, I enjoy your videos and had try other recipes as well. They are amazing and bulletproof. Thank you
What did you end up doing for cooking it? Just picked up our 10# prime rib for Christmas day dinner.
My little girls LOVE to listen to your videos!!! My husband and daughters sit and binge watch together! Lol!!
I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!
Prime rib was always the go-to recipe for my mother, an excellent cook, when company was coming for dinner--because it was both easy and unfailingly a crowd-pleaser. It was such a relief to see someone not trying to gild the lily with sous vide fanciness or whatever; this video reminded me once again why I have so much respect for Chef John! One point, though, on which I have to respectfully disagree with the master: Uniform pinkness is a fine goal if you're aiming for an impressive photo of the results, or, more importantly, if everyone at the table wants their meat done rare--or medium-rare, or ... But at our house, at least, this was never the case. My grandmother always wanted hers well done. I know ... but there was a simple solution: the first slice was reserved for her, and the rest of us got to enjoy our nicely pink slices. For us, this lack of doneness uniformity added to the perfectness of prime rib as a company meal: not only super easy, it was also super versatile.
Merry Christmas, and keep up the good work!
I hope I don't screw up this $100 roast. I've watched this video 40 times I think this week lol😂
How did it turn out? I'm thinking the same thing about my roast.
Was looking for a comment like this as I’m making it this year and it’ll be my first time. How did it turn out?
No dude, I've cooked Hundreds of full sized standing rib roasts.
It's the perfect technique.
Hi fred! I disagree! This is not the "perfect" technique. It is, however, the safest technique. If you go this low and this slow, you can avoid catastrophe, but you will also miss out on the great sear. I roast a rib roast for the char, baby, the char !.
You will enjoy both the char and the velvet "pink" when you proceed to the next level of roasting a standing rib roast, which is the sear of the roast, either before or after the low and slow roast in the oven. Just remember to get that instant meat thermometer ready for use, and use it Happy Holidays!
@michaelsalmon6436 to tell the truth..
This is the second one he made.
The first one, where he puts the prime rib in the oven at 500f for 20 minutes per pound. Then shuts off the oven for a couple of hours without opening it is the best one. Crisp outside, soft juicy inside.
Thanks for sharing definitely going to try this
I love love your original recipe for prime rib 😁 the herbs of provens are a game changer
I used to do it this way. It never fails. Then I tried my new way....the Blast method. I crank my oven up to 550 and preheat it for an hour. Then I add the Prime Rib and let it roast for 20 minutes. I crank the heat back to 350 give it 13 minutes bake time per pound. It comes out super moist and juicy with a great crust. Just coat it heavily with a SPG. (salt,pepper,garlic granules) MMMM Good
Gonna try this again because it’s definitely easier than the last time I tried a standing rib roast. I like not having to fuss over searing, reverse searing, changing the temps etc. o
Make this I do it every time and it comes out great!!!!!!
I love your easy manner, Chef John - I can follow your recipes and explanation of methods and this is the next one I will try. Merry Christmas.
I love Chef John’s sense of humor so much.
That looks amazing. My Mother-in-law, bless her heart, was a most wonderful cook. She would do a prime rib 3 or 4 times a year and have us over for supper. She always cooked the meat to death. If her roast turned out like yours . It would be back in the oven for another hour or hour and a half. A cut of meat like that is hard on our food budjet, May be some day. Soon I hope. Thank you for your presentation.
So sad!!!! I made a beautiful prime rib yrs ago for Christmas and invited my daughter's grandparents over. It came out perfect, everyone loved it BUT my daughter's dad. It was "raw" and he threw his in a frypan and turned his piece into shoe leather, so sad and a waste.
Chef John. I remember you teaching me *cue dramatic music*, Method X, when I was in middle school, thank you for helping me start my journey in cooking and continuing to teach
Prime rib is easy to cook, the trick is just not to go too hot in the oven (ditch the recipes that roast at 400 degrees F or more). 250, 300, 350, all those temperatures work. The low and slow (~250 F) methods are a no-fail way to produce juicy rare meat, but they don't render the exterior fat as well.
This is the second year I'm using this method, also because I have a cool down fan on my oven, lol. It works an absolute treat! Instead of the au jus, I make a prime rib gravy according to Chef John's recipe and it turns out amazing!
I did the X method last year and it was perfect, after I dry aged it for 12 days
I prefer to dry age for days as well, but my wife thinks that will make her sick.
Yes, she’s a lousy cook.
@@Ira88881hahahaha. Same. My wife thinks under cooked chicken = tender
That gravy video was awesome!
Just watched your recipe for this two days ago and made it. It was from like 11 years ago when you posed that one.
Might try this recipe for Christmas. Have a 13 lbs rib in the garage fridge now. Merry Christmas everybody!
I’m doing this for tonight. Thank you buddy merry Christmas
How did it work out? Merry Christmas David :)
I've been using your fool proof method for years but did it with a 13 pound prime rib on Sunday, came out perfectly as usual
Hi Chief John, I've always avoided cooking rib roasts after an earlier catastrophe. So, I gave your method a try, and it turn out great! My NYE dinner was a huge success. I love your cooking style. Happy New Year.
This video and technique absolutely made my Easter
Love it! This was an amazing tutorial!
Sat at room temp for almost 5 hours. Weighed it and blasted it at 500 for 62 minutes. I have a thermometer option for my oven and took the rib to 146 degrees. It turned out perfect and sat in the warm oven for just over 2 hours. Thank you, Chef!
Just bought a 6.2 pounder today along with a bag of russets to make potato Romanov for Xmas 🎄
I'm keeping the ribs for myself & my pupper to eat during the Sugar Bowl
And I will never, eeeeeever abandon Method X!
Merry Christmas, we'll say, Friend. Love this process. Your "500 degree" system works better for our Christmas Eve schedule. Gonna do that gravy this year, though with our home grown beef ribs!
I use softened butter salt, pepper, garlic powder and Herbs de Provence. Tastes amazing.
My boss swears by Chef Johns 500 degree method, so when I bought my first prime rib ever to have for tonight’s dinner, he had me sold, since I have tasted my boss’s prime rib before. However, I don’t think my old oven can go to 500. So today I see this new video & I’m going to do this method instead of the Chef’s 500 degree one. Even though I didn’t get a whole day in the fridge to air dry, I’m hoping it will turn out great. The added plus with this method is the pan juices for gravy - my boss had mentioned that with the 500 there are no juices. So wish me luck! Happy Christmas all!
Mele Kalikimaka Chef John and thank you for all your wonderful and fun videos!
Im looking forward to seeing one you’ve cooked Chef John 👍
I am going to use this method on tomorrow’s Christmas prime rib. Can’t wait to see how it turns out!!
Hi Italian! U are too late! You need to get your roast dry brining 48 hours before your roast day! Better luck next season! Happy Holidays!
Actually, from last year - it turned out great!!@@michaelsalmon6436
I'm planning on making this for New Year's.
Amazing Chef John, never stop.