Low and Slow Prime Rib - Easy No Fail Prime Rib Method - Food Wishes
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- Опубліковано 19 гру 2022
- 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!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/852...
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You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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 😆
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!!
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 🎉
Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !
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
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.
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.
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.
Chef John: ending family food-feuds, one video at a time.
Much love (and many thank you-s!).
Thank you chef John! You are my go to when I need a great recipe.
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!
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!
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.
We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!
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! 🎄😋
Chef John is always my go-too for anything. Thank you Chef John!🍺
Chef John, you are the best--easy to follow--and so much fun! Thank you for making my cooking thoroughly enjoyable!
“But I shouldn’t judge, in front of you…”😂🤣😂
Chef John, great recipe and Merry Christmas!!
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 😊.
Thank you John. This is the method I will use this year, easy peasy, no fuss method. Thanks for your recipes.
I’ve been waiting for this since the gravy episode:-)
Lol get out of my head
Same
Me too!
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!
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.
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.🎄
Chef John, you are the GOAT! Thank you for another ultimately entertaining, and informative video on how to get rave reviews for the 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.
we do alllllwaaaays... enjoy your recipes chef. Have a wonderful holiday ❤❤
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!
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.
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!
You're method sounds so easy and looks amazing. Going to try this!!!
Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊
I’ve done this technique. It’s just AMAZING!!
Prime Rib Roast. My favorite food of all time. He got it. I love you Chef John!
Your approach gave the best results of all that have been tried in the past. Thanks!
John… I’ve been using your “Food wishes Method” for 4 years. Don’t mess with a good thing!!!!
I love love your original recipe for prime rib 😁 the herbs of provens are a game changer
Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!
Merry Christmas from Bavaria, Chef John! And thank you for the many great recipes in 2022. 💖
So glad you developed this method! My mom tried making prime rib a few years ago using the method x method but she forgets she has a fan assisted oven and it did NOT work out. I'm gonna try this low and slow way this year, so wish me luck! And I plan to enjoy some yuletide cheer while it's cooking, since you mentioned it might happen! Glad Yule, Chef John!
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!!
My Father-in-law turns 92 today and this is what he wants, so this is what he gets! Thanks!
Good man
Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.
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.
Im looking forward to seeing one you’ve cooked Chef John 👍
Thank you for sharing your experience and talents. Merry Christmas!
Right now.....into the oven it goes....Thanks so much Chef John. Merry Christmas!!
Chef John, I made this last year, and will do it again this year. Thank you for the tips!
Made this today. It was perfectly medium. Thank you Chef John, big fan from DE.
I JUST BOUGHTA PRIME RIB TODAY! Thank you so much chef john!!
I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!
I love Chef John’s sense of humor so much.
Chef John, thank you for providing delicious detailed recipes across all the years! Definitely will have to give this method a try when assigned to cooking the prime rib last minute 🥩😂
Amazing Chef John, never stop.
You are helpful, encouraging and funny. Thanks for the insight and teaching.
Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!
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.
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!
One of the best simple methods. It’s really good. I like keeping the bones attached.
Love it! This was an amazing tutorial!
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
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!
Looks amazing. And the duchess potatoes remind me of those potato-topped pot pies Swanson used to make back in the day. Those were 🔥🔥🔥
Merry Christmas and a Happy New Year 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.
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
Yum yum yum. Thank you, chef John.
My little girls LOVE to listen to your videos!!! My husband and daughters sit and binge watch together! Lol!!
You’re the best chef, this is so easily explained I can honestly roast this p-rib without being afraid now
🥩🥩🥩This is seriously mouth watering 😍. Thank you and Merry Christmas 🎄
Merry Christmas Chef John and Family!! 😋🎄
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
Thank you for being you, Chef.
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!
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
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.
I'm making my second Prime rib tomorrow. The first one I did I found in a recipe online and it didn't come out quite as good as I would have liked, so I'm a little rib shy. I hope and pray it works out well this year. Thanks for the video and keep giving us the great videos. Merry Christmas :)
Well if you start now you have room for error good luck and merry Christmas ❤
Just bought my second rib roast ever. Last time I did a reverse sear, after a 4 day dry brine under cheese cloth, using 225f. But I like the ease of this approach for similar results, and less time in the fridge. So I will indeed be trying this, and soon!
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
That gravy video was awesome!
Make this I do it every time and it comes out great!!!!!!
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.
John you rock. Right info and Right time.❤🎉
I'm planning on making this for New Year's.
Merry Christmas & Happy New Year. Chef john you da bomb.
As always ks
Perfect! Love it!
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
I made this and it was fabulous!!
Mele Kalikimaka Chef John and thank you for all your wonderful and fun videos!
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!.
This video and technique absolutely made my Easter
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!
4:33 According to recently made up studies!!! 😂😂😂😂😂 My friend I do truly love you. I am laughing so hard I have tears. And I promise you I am going to use that line many times this week at work. I’m a mechanical engineer in an R&D department. Best line ever. Thank you for the cooking knowledge and humor. Your channel has fostered a love for cooking. My family thanks you for all the recent Sunday dinners.
I made this for Christmas. It was perfect!
Highly recommend the gravy video as well lol. Great video. Making my first Prime Rib this year lol
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!
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 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.
Just had standing rib roast and baked potatoes using this method and it hit it out of the park!
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 🥃