Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying
Not a vet but same man. I started working in the oilfield about 4 yrs ago on a little spuddin rig and on my week off i started getting so bored of eating the same fast foods in my small town and i grew an urge to be self dependent and learn to cook. I've been on this channel about 2 yrs now i believe and it's helped me so much with my culinary journey.
Recipe quick reference: Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving Example: Start at noon, out of the oven at 5 with a 10 pound roast The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C Rest for 0:30 to 1:30 hours Crank the oven to 500 F or 260 C Sear it for 10-15 minutes no longer!
Also, if you don't have that stuff on hand, you can skip it. I did mine without the aromatics in the pan it it was still amazing. Don’t be a slave to the recipe, use it as inspiration. After all, as Chef John would say, you are the master of your cooking disaster.
You forgot an important step. A day (or two) before, rub coarse salt all over meat and leave (uncovered) in refrigerator. This allows the meat to absorb the salt and dry out and firm up a bit. There's plenty of fat inside to get things juicy again. I made the roast yesterday for Christmas dinner, and my 80 yr old father said it was the best prime rib he'd ever eaten. Reverse sear works wonderfully!
Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.
This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again
Seriously. When he said that I immediately scrolled to the comments to see what people would say. Damn, I'm really happy if I get a real PRIME rib, but I'll take a choice cut any day as well. Ribeye is pretty fatty and marbled as it is.
@@vinstinct as a butcher he got riped off i seen prime reserve have better fat marble that that. thats almost down to choice grade. ill have to take a pic of the prime one i cut today. God dam that thing was 1/2 fat basically
3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!
Thank you it came out perfectly. My roast was small about 1.5kg! Cooked it at 390 degrees for an hour let it rest for about 35 minutes then broiled it for 5 minutes!!! It came out perfectly tender, pink and so tasty! Thank you again for guiding me.
@@joeblow9850 I mean, you can always modify recipes to fit different possibilities. Sometimes, the ovens that some people have might be under temp, and so they need to broil to help finish a crust, or maybe she wanted a better crust? Plus she even let it rest and broiled it after it cooled down a bit. It's hard to write out of the notebook sometimes, right?
@@j.8478 there’s no way in hell you can BROIL a piece of meat for 10 Minutes straight without turning it into a BRICK!! What they were trying to say was they BAKED it at a high temp of 500 NOT BROILED
@@joeblow9850 The highest temperature of an oven broiler is 500-550, the only difference between broiling and baking is top element only vs top+bottom. It's entirely possible to finish a crust on broil given that you've already achieved the target internal temperature. I don't understand your reaction unless you don't actually know what a broiler is or you've mistaken broil for boil.
I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time
I love the music you play during this video. It makes me nostalgic. I paid about $230 for my roast, so I think I’ve watched every video on UA-cam about cooking one of these babies, and I have decided the best way to cook it is the reverse searing method that you use. So thanks for the great video. And just to let you know, you were absolutely adorable.
I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!
We made our rib roast this way for our Christmas dinner. It was perfect! Cooked at 225F to 125F on the thermometer, sat for 10-15 while the oven heated to 500, then 10 minutes to brown the surface. Result was red from edge to edge. Important: garlic on the surface was done, so removed it before the 500 degree finishing, otherwise it would have burned. Served it as a garnish.
Karoe227 Made a 4 rib roast today per recipe. We were blown away! Several slices went back in the oven at 250 for those who like medium well. I have written down the recipe for the next time. Thank you, Joshua!!
My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!
Just made this! Amazing!! Did not salt the beef overnight. Definitely will do it next time. Typically I did the 500 degrees and then lowered he temp. This time salted then put the beef in the oven 250 degrees uncovered. My family loved it! Thank you for all you do
Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.
@@JoshuaWeissman aye josh, it looks awesome, but how would you do it in a restaurant service? I work in a steakhouse. I guess you would have the entire piece already cooked and rested, but would sous vide seal each portion? How can I reheat it without losing the pinkness? 🤯
Did method two today 😋 came out perfect. I used a Thyme Garlic Smoked salt and let it set for 18 hours. The day of the reverse sear cook I peppered it throughly. Thanks for the video
Heyyy!!! I was just binge watching your other videos right now.... And now you posted a new video!! Yayy.... Man i love your channel.... You are really good at this cooking and baking but i really admire how well your editing is.... I just hope you get more fame soon... You deserve more than a million subscribers ....your channel is the best with great content man.... Keep going... 🙌🙌👍👍
Love this recipe! Best part is you can use it for any roast and if you only have some of the ingredients, or tweak it to make it your own, it’s still absolutely wonderful. This is a year round roast recipe that everyone I’ve made it for loves.
I have cooked a rib roast for Christmas dinner in each of the past 6 years. I've been using the reverse sear method for grilling steak for a little over a year but never thought about this method for prime rib. Today I used the method you describe in this video. The only difference is that I used my Big Green Egg to cook the roast. I was able to keep it at 250F for the entire time (about 4 hours). I started with some mesquite wood chips to give it a good smoke flavor. After I had the internal temp to 125F, I let it rest (while preparing other food) for about an hour. I was able to get the BGE to about 525F and give the roast a great sear. Oh my goodness was this good. I wasn't able to get prime grade meat as my supplier had sold out by the time I went to purchase it. The choice grade had some pretty good marbling and tasted amazing. I had about 1/8 inch of smoke ring which was fantastic. I will be cooking every rib roast with this method from now on. Thank you for this video and the inspiration.
Made this for Christmas dinner and did everything to as directed except we smoked the roast for the last hour of cooking before pulling at 118°. Rested until the meat came up to 130 and seared for 10 min. HOLY GOOD GOD THIS IS THE BEST ROAST BEEF IVE EVER HAD IN MY LIFE. the meat was melt in your mouth and the it was perfectly one (use a meat thermometer is a MUST). AMAZING. will use this every time. The smoke added an AMAZING layer of flavor. Well worth it.
2nd year in a row that I followed your recipe. I can't believe how incredibly delicious and absolutely perfect it turned out. For anyone that's new to this method, the hardest thing you'll need to tackle is TRUST... Just trust the method.
I did my first rib roast last year. Dec 23 , thick layer of kosher salt for 24 hrs Dec 24, horseradish mustard as a binder, more kosher salt, coarse pepper, rosemary, thyme, fresh garlic, overnight Dec 25, smoked until 115 degrees. Let rest. Into a 500 degree oven for 15 minutes.. perfect
I'm gonna be cooking a prime rib roast at my mom's house for Christmas this year, so thanks for this. I've done it using the Chef John "Food Wish" method where you start it at 500 degrees and turn your oven completely off for two hours, and it turned out perfect. His recipe doesn't include a dry-brine, though, which I think I'm gonna do.
@@pontythangs I think I actually preferred the "salt the crap out of it right before you cook it" method. I like the extra crust that kosher salt gives to the outside of the roast when it doesn't get absorbed into the meat. Plus, you can always salt it after it's sliced to get that extra seasoning on the inside, or put some extra salt in your jus. So, for me, the dry-brine step wasn't really worth it.
this year is gonna be the first without my grandma. she passed away just days before christmas last year. so, we are making the holiday meal she always made every year. Prime Rib, mashed potatoes w/ mushroom gravy, stewed tomatoes, glazed carrots, and rolls. thank you for making this video.
Thank you Josh!! We used this method for our christmas rib of beef (which we butchered ourselves!) and it came out perfect!! Never had beef more juicy and blushing all round before. Thanks for all your videos, merry christmas and all the best!!
I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out
Tried this for the first time. Wasn’t hungry by dinner time. Ate my fill while attempting to carve. The one sample I tried to taste test led to carve a steak eat a couple of bites. Thank you Joshua. Made me look like a master chef.
I have spent the past couple of days preparing for this meal, following your instructions explicitly, and tonight it culminated in culinary success! Excellent recipe! Thank you!
Thanks for the tutorial! I've made large roasts in a commercial kitchen before, but never for myself at home for some reason. Nailed it! Medium rare and delicious. Also made a big ole Yorkshire Pudding in my cast iron because why not.
This was the 4th year I’ve made my prime rib following this recipe. I’ve used choice cut every time, this year I got a choice cut from Whole Foods, which was the best cut I could reasonably and easily find. Every time it’s gotten rave reviews. I’ll say it always takes longer than I initially plan, so make sure you really manage your time with this one. I don’t think I’ll ever make it another way so thank you Joshua, you make me look like a star in the kitchen every time I make this.
I did a boneless choice roast using virtually the same methods here, reverse searing it, and it still came out amazing! and I made a cheaters demiglaze to go with it too. This is the best way to please family and friends
Made my first ever prime rib roast for a friendsmas dinner last night. Followed method 2 to a tee for a 14lb Costco prime rib and it turned out absolutely amazing. Forever following this method. Thank you for making this tutorial. We served it up with a variety of horseradish, homemade chimmichurri, and gravy for our guests to choose from and don’t hassle with the gravy unless you have mash, everyone loved the horseradish and chimmichurri.
Tips for allowing this to sit in room temp! My house was chilly because of the season so I followed everything exactly and it was still just a tad more red than I preferred. It still was amazing, and wow the seasoning was perfect. Yes I could throw it in for longer but I had timed everything for my guests to come and needed to get the roast out of the oven to throw in the rest of my sides. Just a note that if you want to make this during winter time, pump the heater up to get it around 75* in the house so that it can properly warm up and get ready for the oven.
I am not a cook, but trying to get better. I did a prime rib roast following Josh's reverse sear method and my prime being half the size, so I had to adjust times and amounts accordingly. Oh my God! Best prime rib ever! My wife was even surprised and loved it! I highly recommend this video to anyone to give it a try!
Josh, Josh, Josh All I can say is thank you for this video, this is my second time making a rib roast and I can confidently say that I have never had a better rib roast...ever. I did a 13 lbs rib on roast and salted it the day before. The rest I followed to the "T". The reverse sear was just soooooo good. BTW the "B roll" is what got me started on your channel. I can appreciate it.
I've watched a lot of prime rib videos, your low and slow method nails it. AND, this is the only video I can recall where the prime rib was not overcooked...... at least the low and slow example. In my experience, taking the prime rib out of the refrigerator 2-3 hours in advance will result in almost NO change in internal temperature. I take them out 8 hours before cooking and they are still 50F internal temp. Thanks for the great video.
Thanks for this man! First time doing it this year, so I admittedly went with a cheaper roast that still had some great marbling in it. Turned out great. Next year, I'm going big! Method 2 is definitely a game changer.
literally made this yesterday for thanksgiving. it turned out absolutely perfect. one of the most delicious pieces of meats i've ever tasted - totally worth it. thank you very much for making this video!
Tried this on the weekend with a 19lb rib roast and it was perfect !! I had no room in the fridge so I kept it in the cool BBQ with my smoking tube lit to add some flavor. Added wasabi to the store bought horseradish to kick it up a notch too ! Thanks.
Thanks. For many years , I've made a Standing Rib Roast for Christmas the old fashion way. This year I made a 7 rib roast on Veterans Day following your video. The best yet.
Outstanding recipe Joshua. I no longer eat at restaurants and do my own cooking for the family. All kinds of dishes. You helped me improve the prime rib
I’ll be preparing a large 3 bone Standing Rib Roast for Christmas and I’m extremely excited to use your method. Thank you for your recipe. Respectfully, Tim
Made this to the letter yesterday. Was super tasty. Beef took a little longer than anticipated. Let sit for three hours and figured it would be cold, the center still warm and perfect. Next time Ill roast at 170 to even less grey on the edges
Instead of rosemary on the rub, can you use herb de provence? I am doing a prime rib but my brother is not a fan of rosemary. I know herb de Provence has rosemary in it but I would think it would be less subtle with the other herbs
I cook mine at 500 degrees for 15 minutes to get a crust, then turn the ovens off and don’t open it for two hours. It comes out absolutely perfect, every time. 😊
I do mine the same way, but I leave it in the 500-degree oven for 5 min. per pound, then turn it off and wait 2 hours. I do the chef John method. So if the Roast is 5lbs x 5 min per pound is 25 min. same as you pretty much and I love it. cooks great.
I don’t usually comment at all, but I tried your recipe and the guests I had over were very impressed that I was able to pull it off. One of the guests said it was the best things he’s tasted since he was born! Thanks for the recipe. Your method is solid and easy to follow. I got a perfect medium rare inside and a thin crispy seared outer layer. Like you said, thechimichurri took it to the next level.
Josh, my wife is trying to learn how to make some gourmet cupcakes and she does great but, if you could do a video on some pro status cupcakes It would make her ecstatic! Thanks for the content bud
I just wanted to shout out at how much this video/recipe helped me today. I cooked a little 2½ pounder just for two and it came out great! Reverse sear is def the way to go.
You have no idea how encouraging this is, Duane! I just picked up a little ol' 2-pounder ("baby rib roast"??) and wondered if I could work Josh's magic on it. :::headed to the kitchen to salt it up::::
Hi this is Tom from Diamond kosher... We would have loved to sponsor you but seeing as how you did it for free we have decided against it. Thank you for choosing Diamond kosher and no I don't really work for them because I work for the dollar store and I'm broke all the time thanks Dollar Store!
Oh Josh! Thank you sooooo much! Made for my daughter and son in law today in Sydney Australia. Followed your directions exactly. Perfection Plus!!! You are my new guru, forget Marco Pierre and Gordon, now it's just YOU, love, love, love, xxx
Made this for Christmas (reverse sear). Worked out amazing. One thing I’d point out is that it takes at least 6 hours to come back to room temp. Start early.
I did this for Christmas and it came it out perfect! My whole family loved it! Perfect pink throughout the whole thing! I was so worried it was going to be to over or under cooked. 15 minutes per pound at 250 is perfect. Tip: salt very generously overnight and rest the roast at least 2 hours before cooking and 1 hour after cooking then blast it at 500 for 10 min Thanks Josh for the recipe!! 🙏🎄
So I tried this today! The part about letting it sit out before doing the reverse sear is 300% necessary otherwise the core won’t get up to temperature. A warning to the wise: get fans going if you live in a place with sensitive fire alarms because roasting at 500 for even 7 minutes can set it off with the herbs (whoops). Thanks for the great video!
100% agree, my alarm when off when I was cooking frozen fish sticks, at 425 degrees I had to take them out and turn them over after 15 minutes, the alarm when off, Alex even said fire, the fire department comes if the alarm stay on for over five minutes in my senior apartment building. I had about 5 gin n tonic in me, ruined my buzz.
I’ve cooked dozens of these. The best method I’ve found is the ChefSteps technique of brushing it with egg white, then sprinkle with with SPG and cook low and slow. It will get a crust and doesn’t really need a a sear.
watching this again! my family voluntold me to cook prime rib for thanks giving this year, ive made this before and my family liked it, but now im cooking for my extended family, and im excited
JOSH!! I need your help. I have been planning on doing this for a few months now and I am so excited you did a video on it. I am thinking of smoking mine though...... Thoughts?
His method 2 works the same for smoking. Hold your smoker at 225, Internal temp of 110-115. Rest. Reverse sear. Ta and Da. Don't use mesquite. Use a fruit wood, so you can taste that expensive ass piece of meat.
@@JoshuaWeissman Oh I also forgot. I really dislike mustard. Is there a decent substitute for the whole grain mustard or should I be fine and not be able to notice it?
One recommendation. I followed this as described, but I was hesitant about the 118 degree core temp. I used both an oven thermometer and an instant read and one stated 118 and the other 119. After the flash sear at 500 degrees I carved the beast and it was very rare inside. Next time I am going to raise the initial internal temp to 128 degrees before letting it rest as we all prefer a beef that is medium rare.
This may be a little weird but, I love this guy! I just searched for a video on FB forever because I saw it this morning and it piqued my interest as I have recently got in to cooking and this is going to he my first roast. After giving up locating that video, I searched on Google. Low and behold, this guy! My stress level went from a 9 to a 1. Love you, dude!
Followed your recipe down to the T, including the chimichurri. The Christmas dinner was an absolute HIT! The only thing is that I’d recommend pouring a bit of stock to the bottom of the pan to prevent the aromatics from burning. My house was so smokey!
Unfortunafely for me, it didn’t prevent burning. I used the recommended amount from the video and it ended up nuking the herbs pretty badly. I tried it again with some stock and it worked beautifully! Was able to make some delicious gravy with it too!
Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying
Not a vet but same man. I started working in the oilfield about 4 yrs ago on a little spuddin rig and on my week off i started getting so bored of eating the same fast foods in my small town and i grew an urge to be self dependent and learn to cook. I've been on this channel about 2 yrs now i believe and it's helped me so much with my culinary journey.
@@DavidRamirez0897 @Back2TheBasix
Good for you both. Forever learning. In this case, learning cook which is an underrated and overlooked skill.
Cookings great man, Huge stress relief and when people love what you cooked it makes you feel even better.
@@Ikisis it’s an amazing outlet.
Agreed it is a great stress relief and outlet while learning a skill that improves your life in a lot of ways.
Recipe quick reference:
Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny
Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving
Example: Start at noon, out of the oven at 5 with a 10 pound roast
The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C
Rest for 0:30 to 1:30 hours
Crank the oven to 500 F or 260 C
Sear it for 10-15 minutes no longer!
looks like hes got something else in the bed before he adds the rosemary and thyme...?
Doodle Pie bay leaves, I added a little wine too
Also, if you don't have that stuff on hand, you can skip it. I did mine without the aromatics in the pan it it was still amazing. Don’t be a slave to the recipe, use it as inspiration. After all, as Chef John would say, you are the master of your cooking disaster.
You forgot an important step. A day (or two) before, rub coarse salt all over meat and leave (uncovered) in refrigerator. This allows the meat to absorb the salt and dry out and firm up a bit. There's plenty of fat inside to get things juicy again.
I made the roast yesterday for Christmas dinner, and my 80 yr old father said it was the best prime rib he'd ever eaten. Reverse sear works wonderfully!
Rabbitt
Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.
I come back to this video every year at Christmas time. Thanks Josh
I'm here for my 1st time going to make this Tomorrow for Christmas 🎄 looks like the best one
Same
This is peak Josh. I’m making this for the first time tomorrow (dry brine since yesterday).
I also make it every year for Christmas. Comes out perfect and I always get compliments
Same
Your poor neighbors must feel horribly inadequate 24/7 with all the delicious smells coming from your place.
Accompanied by the sound of a glaring smoke alarm
Plus the piano playing.
@Pewman now 773 likes
Davida Williams it was before it got more likes
@Pewman, 966 now. Satan's weird cousin. 😜
This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again
Does the reverse sear overcook the interior of the beef?
Andofcourseflakysalt!
I thought of the same thing when I heard it. Haha.
of coarse*
possette ! oh god
I had to listen to it three times to figure it out!😀
"Flaky salt." Thank you for this comment! 😁 I had no idea what the hell he said. 😋
I’m making it tomorrow for Christmas. Merry Christmas everyone!!
So how’d it turn out Dylan?
Are you related to Diane?
@@paytonneyman3925 It turned out great. The roast was so juicy and tender. I’d recommend this recipe for anyone to try
A wagyu prime rib??? You must be swimming in that UA-cam money my friend.
TWO wagyu prime ribs
Seriously. When he said that I immediately scrolled to the comments to see what people would say. Damn, I'm really happy if I get a real PRIME rib, but I'll take a choice cut any day as well. Ribeye is pretty fatty and marbled as it is.
@@vinstinct as a butcher he got riped off i seen prime reserve have better fat marble that that. thats almost down to choice grade. ill have to take a pic of the prime one i cut today. God dam that thing was 1/2 fat basically
I couldn't get any wagyu prime rib in time for this video, these were prime. :)
@@TehMunch1 yeah it didn't look particularly well marbled to me. I'm sure it still tasted great.
Just used the reverse sear method and it worked great! Also a 500° pan can cook thumb pretty fast too
3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!
Thank you it came out perfectly. My roast was small about 1.5kg! Cooked it at 390 degrees for an hour let it rest for about 35 minutes then broiled it for 5 minutes!!! It came out perfectly tender, pink and so tasty! Thank you again for guiding me.
He said nothing about BROILING!! Seriously? If you broiled a Prime Rib snd it came out good than consider yourself lucky.
@@joeblow9850 I mean, you can always modify recipes to fit different possibilities. Sometimes, the ovens that some people have might be under temp, and so they need to broil to help finish a crust, or maybe she wanted a better crust? Plus she even let it rest and broiled it after it cooled down a bit. It's hard to write out of the notebook sometimes, right?
@@joeblow9850 he said to put the temp up to broil at the 5:16 timestamp for 10 min?
@@j.8478 there’s no way in hell you can BROIL a piece of meat for 10 Minutes straight without turning it into a BRICK!! What they were trying to say was they BAKED it at a high temp of 500 NOT BROILED
@@joeblow9850 The highest temperature of an oven broiler is 500-550, the only difference between broiling and baking is top element only vs top+bottom. It's entirely possible to finish a crust on broil given that you've already achieved the target internal temperature. I don't understand your reaction unless you don't actually know what a broiler is or you've mistaken broil for boil.
I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time
I love the music you play during this video. It makes me nostalgic. I paid about $230 for my roast, so I think I’ve watched every video on UA-cam about cooking one of these babies, and I have decided the best way to cook it is the reverse searing method that you use. So thanks for the great video. And just to let you know, you were absolutely adorable.
I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!
We made our rib roast this way for our Christmas dinner. It was perfect! Cooked at 225F to 125F on the thermometer, sat for 10-15 while the oven heated to 500, then 10 minutes to brown the surface.
Result was red from edge to edge.
Important: garlic on the surface was done, so removed it before the 500 degree finishing, otherwise it would have burned. Served it as a garnish.
How long per pound? Thanks
It’s on ! The smells of the rosemary and garlic filling the kitchen are wonderful.
Karoe227
Made a 4 rib roast today per recipe. We were blown away! Several slices went back in the oven at 250 for those who like medium well. I have written down the recipe for the next time. Thank you, Joshua!!
My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!
Your husband is a chef?
EPIC
Just made this! Amazing!! Did not salt the beef overnight. Definitely will do it next time. Typically I did the 500 degrees and then lowered he temp. This time salted then put the beef in the oven 250 degrees uncovered. My family loved it! Thank you for all you do
Hello I am just asking how much did you’re rib roast weigh and how long did it take?
Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.
@@JoshuaWeissman Whats the title of this lovely Music?
@@JoshuaWeissman Do you say flickers? End of method 2. Listened 10 times and auto captions on. Thanks looks great.
@@JoshuaWeissman aye josh, it looks awesome, but how would you do it in a restaurant service? I work in a steakhouse. I guess you would have the entire piece already cooked and rested, but would sous vide seal each portion? How can I reheat it without losing the pinkness? 🤯
Did method two today 😋 came out perfect. I used a Thyme Garlic Smoked salt and let it set for 18 hours. The day of the reverse sear cook I peppered it throughly. Thanks for the video
Heyyy!!! I was just binge watching your other videos right now.... And now you posted a new video!! Yayy.... Man i love your channel.... You are really good at this cooking and baking but i really admire how well your editing is.... I just hope you get more fame soon... You deserve more than a million subscribers ....your channel is the best with great content man.... Keep going... 🙌🙌👍👍
Love this recipe! Best part is you can use it for any roast and if you only have some of the ingredients, or tweak it to make it your own, it’s still absolutely wonderful. This is a year round roast recipe that everyone I’ve made it for loves.
I have cooked a rib roast for Christmas dinner in each of the past 6 years. I've been using the reverse sear method for grilling steak for a little over a year but never thought about this method for prime rib. Today I used the method you describe in this video. The only difference is that I used my Big Green Egg to cook the roast. I was able to keep it at 250F for the entire time (about 4 hours). I started with some mesquite wood chips to give it a good smoke flavor. After I had the internal temp to 125F, I let it rest (while preparing other food) for about an hour. I was able to get the BGE to about 525F and give the roast a great sear. Oh my goodness was this good. I wasn't able to get prime grade meat as my supplier had sold out by the time I went to purchase it. The choice grade had some pretty good marbling and tasted amazing. I had about 1/8 inch of smoke ring which was fantastic. I will be cooking every rib roast with this method from now on. Thank you for this video and the inspiration.
Made this for Christmas dinner and did everything to as directed except we smoked the roast for the last hour of cooking before pulling at 118°. Rested until the meat came up to 130 and seared for 10 min. HOLY GOOD GOD THIS IS THE BEST ROAST BEEF IVE EVER HAD IN MY LIFE. the meat was melt in your mouth and the it was perfectly one (use a meat thermometer is a MUST). AMAZING. will use this every time. The smoke added an AMAZING layer of flavor. Well worth it.
2nd year in a row that I followed your recipe. I can't believe how incredibly delicious and absolutely perfect it turned out. For anyone that's new to this method, the hardest thing you'll need to tackle is TRUST... Just trust the method.
I did my first rib roast last year. Dec 23 , thick layer of kosher salt for 24 hrs
Dec 24, horseradish mustard as a binder, more kosher salt, coarse pepper, rosemary, thyme, fresh garlic, overnight
Dec 25, smoked until 115 degrees. Let rest. Into a 500 degree oven for 15 minutes.. perfect
I'm gonna be cooking a prime rib roast at my mom's house for Christmas this year, so thanks for this. I've done it using the Chef John "Food Wish" method where you start it at 500 degrees and turn your oven completely off for two hours, and it turned out perfect. His recipe doesn't include a dry-brine, though, which I think I'm gonna do.
Yo I saw that video too, which method tasted better? I can't decide which way I want to go for my first prime rib roast.
@@pontythangs I think I actually preferred the "salt the crap out of it right before you cook it" method. I like the extra crust that kosher salt gives to the outside of the roast when it doesn't get absorbed into the meat. Plus, you can always salt it after it's sliced to get that extra seasoning on the inside, or put some extra salt in your jus. So, for me, the dry-brine step wasn't really worth it.
this year is gonna be the first without my grandma. she passed away just days before christmas last year. so, we are making the holiday meal she always made every year. Prime Rib, mashed potatoes w/ mushroom gravy, stewed tomatoes, glazed carrots, and rolls. thank you for making this video.
Who’s here in 2024?
Yep
.... not me
Yeah buddy
Yep
I come back every year, lol
Thank you Josh!! We used this method for our christmas rib of beef (which we butchered ourselves!) and it came out perfect!! Never had beef more juicy and blushing all round before. Thanks for all your videos, merry christmas and all the best!!
I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out
Tried this for the first time. Wasn’t hungry by dinner time. Ate my fill while attempting to carve. The one sample I tried to taste test led to carve a steak eat a couple of bites. Thank you Joshua. Made me look like a master chef.
I have spent the past couple of days preparing for this meal, following your instructions explicitly, and tonight it culminated in culinary success! Excellent recipe! Thank you!
The best prime rib is done on a Pit Barrel Cooker. Did one last weekend, and the smoke filled the neighborhood. Smelled so good.
Making it right now, I'm so curious how well this will turn out. Thanks for the video!
It was great. A little too rare for my taste but will adjust the inner temperature a little next time. The marinade was delicious tho!
Same my homie
@@matthewjames8873 tell me haha, ik curious
How did it go
@@rayyaanrahman1568 it was great. Followed his instructions and that worked out really well. Should make another time
Been using this recipe for 3 years now amazing and will do it again this year I actually dry brined for 72 hrs and it's even better
Thanks for the tutorial! I've made large roasts in a commercial kitchen before, but never for myself at home for some reason. Nailed it! Medium rare and delicious. Also made a big ole Yorkshire Pudding in my cast iron because why not.
This was the 4th year I’ve made my prime rib following this recipe. I’ve used choice cut every time, this year I got a choice cut from Whole Foods, which was the best cut I could reasonably and easily find. Every time it’s gotten rave reviews. I’ll say it always takes longer than I initially plan, so make sure you really manage your time with this one. I don’t think I’ll ever make it another way so thank you Joshua, you make me look like a star in the kitchen every time I make this.
This will be my 3rd year making this. Just amazing!
I did a boneless choice roast using virtually the same methods here, reverse searing it, and it still came out amazing! and I made a cheaters demiglaze to go with it too. This is the best way to please family and friends
About to do a 10 pound bone in choice! Hope everyone likes it!
Made my first ever prime rib roast for a friendsmas dinner last night. Followed method 2 to a tee for a 14lb Costco prime rib and it turned out absolutely amazing. Forever following this method. Thank you for making this tutorial. We served it up with a variety of horseradish, homemade chimmichurri, and gravy for our guests to choose from and don’t hassle with the gravy unless you have mash, everyone loved the horseradish and chimmichurri.
Tips for allowing this to sit in room temp!
My house was chilly because of the season so I followed everything exactly and it was still just a tad more red than I preferred. It still was amazing, and wow the seasoning was perfect.
Yes I could throw it in for longer but I had timed everything for my guests to come and needed to get the roast out of the oven to throw in the rest of my sides.
Just a note that if you want to make this during winter time, pump the heater up to get it around 75* in the house so that it can properly warm up and get ready for the oven.
I am not a cook, but trying to get better. I did a prime rib roast following Josh's reverse sear method and my prime being half the size, so I had to adjust times and amounts accordingly.
Oh my God! Best prime rib ever! My wife was even surprised and loved it!
I highly recommend this video to anyone to give it a try!
I made one last night. 6 lb one. 450° for 30 min then lower to 325° for 65 minutes. Mashed potatoes, carrots and Brussel Sprouts. Perfect dinner.
Josh, Josh, Josh All I can say is thank you for this video, this is my second time making a rib roast and I can confidently say that I have never had a better rib roast...ever. I did a 13 lbs rib on roast and salted it the day before. The rest I followed to the "T". The reverse sear was just soooooo good. BTW the "B roll" is what got me started on your channel. I can appreciate it.
I've watched a lot of prime rib videos, your low and slow method nails it. AND, this is the only video I can recall where the prime rib was not overcooked...... at least the low and slow example. In my experience, taking the prime rib out of the refrigerator 2-3 hours in advance will result in almost NO change in internal temperature. I take them out 8 hours before cooking and they are still 50F internal temp. Thanks for the great video.
Thanks for this man! First time doing it this year, so I admittedly went with a cheaper roast that still had some great marbling in it. Turned out great. Next year, I'm going big! Method 2 is definitely a game changer.
I made this yesterday for my dad’s birthday! He’s a prime rib guy and said it was REALLY good. We all really enjoyed it!
Joshua:” Its very hard to over salt these things”
Me an intellectual:” dumps whole box of salt”
Prime rib roast: *comes out undersalted*
Legit it still won't flinch the meat lol
Little manga brat. Still cute
Aka salt crust
This is an actual method, using egg whites and salt you form a crust around the whole roast.
I’ve made this twice now (the slow method), best beef I’ve ever made each time. Much appreciated
literally made this yesterday for thanksgiving. it turned out absolutely perfect. one of the most delicious pieces of meats i've ever tasted - totally worth it. thank you very much for making this video!
Back at it again here for the 3rd year in a row using this exact reverse sear method! Yummmyyy
"I'm a little bit sicky wicky right now" "Dec 20 2019" ... he had no idea lol
Tried this on the weekend with a 19lb rib roast and it was perfect !! I had no room in the fridge so I kept it in the cool BBQ with my smoking tube lit to add some flavor. Added wasabi to the store bought horseradish to kick it up a notch too ! Thanks.
*miSTEAK*
Yes I get it Joshua I always miss steaks when people throw them at me
And that's your miss steak
Thanks. For many years , I've made a Standing Rib Roast for Christmas the old fashion way. This year I made a 7 rib roast on Veterans Day following your video. The best yet.
Merry Thicccccmas
Outstanding recipe Joshua. I no longer eat at restaurants and do my own cooking for the family. All kinds of dishes. You helped me improve the prime rib
I’ll be preparing a large 3 bone Standing Rib Roast for Christmas and I’m extremely excited to use your method. Thank you for your recipe. Respectfully, Tim
It’s not actually his method - which isn’t an issue - but would be nice if he credited those that did popularize it (particularly Kenji Lopez-Alt)
Yep, I do ours low and slow, even with a little bit of apple wood smoke. It’s a holiday favorite. 😊 Merry Christmas
Thanks to your reverse sear method, I was a Christmas hero yesterday. Thank you Joshua!
You tried the reverse method? It worked well? Im debating do it.
@@dianaflores6349 maybe the quality of the beef was a factor but I can assure you, it was delicious buttery tender amazing
@@Bunjee77 How long did it take in the oven? Planning this for Christmas!
@@MontanaJoe971 I cannot remember. Whatever instructions it gave in the video - I think you need to weigh it
@@MontanaJoe971 how was it?
Made this to the letter yesterday. Was super tasty. Beef took a little longer than anticipated. Let sit for three hours and figured it would be cold, the center still warm and perfect. Next time Ill roast at 170 to even less grey on the edges
I’m 13 years old and when I showed this video to my mom she said I’m allowed me to make it
Went with the reverse sear method and it was spot on. Thanks so much for walking thru this process.
Instead of rosemary on the rub, can you use herb de provence? I am doing a prime rib but my brother is not a fan of rosemary. I know herb de Provence has rosemary in it but I would think it would be less subtle with the other herbs
imo of course you can. Recipes are a guideline, especially the flavorings like herbs and spice.
I’m about to make this for our (belated) family Christmas meal and reading all of the comments has me feeling encouraged!
I cook mine at 500 degrees for 15 minutes to get a crust, then turn the ovens off and don’t open it for two hours. It comes out absolutely perfect, every time. 😊
I do mine the same way, but I leave it in the 500-degree oven for 5 min. per pound, then turn it off and wait 2 hours. I do the chef John method. So if the Roast is 5lbs x 5 min per pound is 25 min. same as you pretty much and I love it. cooks great.
I don’t usually comment at all, but I tried your recipe and the guests I had over were very impressed that I was able to pull it off. One of the guests said it was the best things he’s tasted since he was born! Thanks for the recipe. Your method is solid and easy to follow. I got a perfect medium rare inside and a thin crispy seared outer layer. Like you said, thechimichurri took it to the next level.
Josh, my wife is trying to learn how to make some gourmet cupcakes and she does great but, if you could do a video on some pro status cupcakes It would make her ecstatic! Thanks for the content bud
Josh H ok boomer
Fun Roblox Gaming with ya nigga atleast he has a wife you fucking virgin
get fucked roblox gaymer
Fun Roblox Gaming with ya nigga hey it’s you, one of my subs!
Zorro Dog Studios hi
I just wanted to shout out at how much this video/recipe helped me today. I cooked a little 2½ pounder just for two and it came out great! Reverse sear is def the way to go.
You have no idea how encouraging this is, Duane! I just picked up a little ol' 2-pounder ("baby rib roast"??) and wondered if I could work Josh's magic on it. :::headed to the kitchen to salt it up::::
Hi this is Tom from Diamond kosher... We would have loved to sponsor you but seeing as how you did it for free we have decided against it. Thank you for choosing Diamond kosher and no I don't really work for them because I work for the dollar store and I'm broke all the time thanks Dollar Store!
Tom Ellison 😂😂😂😂😂
Dude, the only channel that has top quality recipes that can actually be done at home! Thanks man!
“Spend what’s reasonable for you”
Next sentence: “If you can’t buy wagyu, at *least* Prime”
choice is delicious and much more affordable
With beef prices and covid uncertainty.... reasonable for many people is...
.
.
.
.
. Vienna Sausage.
I wanted manicotti, but I settled for grill cheese made on a radiator.
I just picked a 6 bone, grass fed roast this morning from the butcher at $17.50/lbs
LOL!
Oh Josh! Thank you sooooo much! Made for my daughter and son in law today in Sydney Australia. Followed your directions exactly. Perfection Plus!!! You are my new guru, forget Marco Pierre and Gordon, now it's just YOU, love, love, love, xxx
This tilte should be:
„How to get rid of all of your remaning money on holiday food”
@James Prime let us know how it goes. 👍
@@davidawilliams8603 8 months have gone by with no notice from young James
Made this for Christmas (reverse sear). Worked out amazing. One thing I’d point out is that it takes at least 6 hours to come back to room temp. Start early.
Much love happy B-Mas
Thanks for finally clarifying the cooking time per pound to cook low and slow method.
B-TROLLLLLLL
Mihad Does Stuff b-roll*
Shady Buttercup r/whoooosh?
I did this for Christmas and it came it out perfect! My whole family loved it!
Perfect pink throughout the whole thing! I was so worried it was going to be to over or under cooked.
15 minutes per pound at 250 is perfect.
Tip: salt very generously overnight and rest the roast at least 2 hours before cooking and 1 hour after cooking then blast it at 500 for 10 min
Thanks Josh for the recipe!! 🙏🎄
You’ve taught me so much in my young chef career. Thank you Josh 😊
I've used this recipe every year since this video came out and it's always a hit.
So I tried this today! The part about letting it sit out before doing the reverse sear is 300% necessary otherwise the core won’t get up to temperature. A warning to the wise: get fans going if you live in a place with sensitive fire alarms because roasting at 500 for even 7 minutes can set it off with the herbs (whoops). Thanks for the great video!
100% agree, my alarm when off when I was cooking frozen fish sticks, at 425 degrees I had to take them out and turn them over after 15 minutes, the alarm when off, Alex even said fire, the fire department comes if the alarm stay on for over five minutes in my senior apartment building. I had about 5 gin n tonic in me, ruined my buzz.
I’ve cooked dozens of these. The best method I’ve found is the ChefSteps technique of brushing it with egg white, then sprinkle with with SPG and cook low and slow. It will get a crust and doesn’t really need a a sear.
You know what’s better than liking this video? ~b roll~
watching this again! my family voluntold me to cook prime rib for thanks giving this year, ive made this before and my family liked it, but now im cooking for my extended family, and im excited
In retrospect this was very stressful
JOSH!! I need your help. I have been planning on doing this for a few months now and I am so excited you did a video on it. I am thinking of smoking mine though...... Thoughts?
Tried it works pretty well, would recommend.
His method 2 works the same for smoking. Hold your smoker at 225, Internal temp of 110-115. Rest. Reverse sear. Ta and Da. Don't use mesquite. Use a fruit wood, so you can taste that expensive ass piece of meat.
Yep, keep the same temp and you should be good for lift off!
@@JoshuaWeissman Oh I also forgot. I really dislike mustard. Is there a decent substitute for the whole grain mustard or should I be fine and not be able to notice it?
@@jamesgiles8075 You can leave the mustard out.
Just followed this for a 13 pound roast! I'm very excited to see the results! Thank you!
I can’t wait to make your “version 2” today! Thank you for the recipe!
One recommendation. I followed this as described, but I was hesitant about the 118 degree core temp. I used both an oven thermometer and an instant read and one stated 118 and the other 119. After the flash sear at 500 degrees I carved the beast and it was very rare inside. Next time I am going to raise the initial internal temp to 128 degrees before letting it rest as we all prefer a beef that is medium rare.
Did you put all the spices in the pan?
I love the slow roasting method with the quick sear at the end! Just say no to grey feather meat!
This may be a little weird but, I love this guy! I just searched for a video on FB forever because I saw it this morning and it piqued my interest as I have recently got in to cooking and this is going to he my first roast. After giving up locating that video, I searched on Google. Low and behold, this guy! My stress level went from a 9 to a 1. Love you, dude!
all the vegans watching this be like:
im kidding why would a vegan watch this...
Nolan Dolan....
So they can secretly REGRET becoming Vegan...!!
We're watching for the cooking sounds
I don’t eat steak like this but I enjoy listening to him speak lol. I prefer chicken and turkey 🦃 lol
To make them turn into meet
Kat I love all meats but poultry is dope af
Threw mine in the oven just now! This will be my first time cooking prime rib in the oven. Usually I smoke it!
Already liked my boi’s vid cuz I already know it gon be amazing before even watching it ehe
Love you man, keep up the great work!
Making this for Easter 2021 .. used his recipe several times already... comes out great
Thanks I used this for my school class, were we had to make rib *100%*
Made this exact recipe again for Christmas dinner and made the chimichuri. It was AMAZING and will be our Christmas tradition now.
Get this man to 1,000,000 subs
Followed your recipe down to the T, including the chimichurri. The Christmas dinner was an absolute HIT! The only thing is that I’d recommend pouring a bit of stock to the bottom of the pan to prevent the aromatics from burning. My house was so smokey!
The olive oil on the herbs didn’t help prevent burning?
Unfortunafely for me, it didn’t prevent burning. I used the recommended amount from the video and it ended up nuking the herbs pretty badly. I tried it again with some stock and it worked beautifully! Was able to make some delicious gravy with it too!