Thank You 🙏🏽 Looking good first day, Food 🥘 delicious cooking good there. It was beautiful walking in the airplane ✈️ to get passengers first time ever to this amazing place where cook food is and gifts 🎁 store 🏬 music 🎵 playing. Flights ✈️ ready to fly. Standing in the need for Appetizers Cook food. Thank You 🙏🏽 for Chef Cooking!
Ok so this was my first time making prime rib for christmas because I've been intimidated by such an expensive piece of meat. I used a combination of this video and the Prime rib video you made 4 years ago (for the au jus). It came out PERFECT. Everybody loved it. It came out perfectly medium and for those of us who prefer medium-well, the end pieces were perfectly medium-well. U hit a homerun with this one! (NOTE: I put the oven on 475, I didnt feel comfortable having the oven up as high as 500. I loss my first house to a fire and I'm still a bit parenoid)
I love your channel content and I definitely see growth. I came across your channel 2 years ago and I noticed that you have a lot of passion in all of your meals. I enjoy the bloopers it makes your videos down to earth. Keep pushing forward and Congratulations on all of your achievements. No matter what keep making it happen. Sending you love from Chicago, IL. Thank you for helping me progress in my cooking skills.
My family does the 5 minutes per pound at 500 degrees as well, but we just turn the oven off, and let it sit in the oven for 3 hours. It comes out perfect every time!
My man, I'm making this for Christmas, and it's the only recipe I've seen that literally made me drool. For me, it's the compound butter. It is the game changer. Thank you for the recipe.
Damn I’ve been gearing myself up to cook it the way you did on your last prime rib video 2 years ago. I’ll take the partially cut ribs from this video but follow the rest on the last video. Truly don’t think I can go wrong . But instead of chancing it. I’m going to hit it with a temp stick and if I hit 125 I’m pulling it out even if it’s early
I don't even know yet, only at 0:50 in the video, but I already feel like you're the one I'm going to listen to, the comments just guarantees it. Oh man, my stomach just caught on... I'm not going to be able to put it back in the fridge, I'm eating this tonight!
MMIH coming with just what I needed 👏🏽. My sister and I were thinking of something different for our rib roast this year and that butter stepped! Normally we have a balsamic herb mushroom sauce but this will be 🔥🔥
The prime ribs looks excellent.. I assume that it’ll taste as well after using the cooker. Especially after cooking ribs that way. And, it turned out great.
Yeah I know what you mean Sunny Anderson from the Food Network had made a pork recipe years ago that required that salt method and it was horrible (for me) way too salty. I would just say do it in moderation the way you would like it done and hopefully things will turn out great. I know I learned my lesson 😉
Yah salt can be tricky, thats why I use kosher salt because its easier to visualize than table salt and I don't use any seasoning mixtures that contain salt.
Omg! He cooked this prime rib to HIS liking. If you don’t like medium rare, OK, you don’t have to tell everybody. Or comment that is not done enough for you. 🙄
He said that’s the way his family likes it Ribeye, Filet, T-Bone, NY Strip etc I go RARE. When it comes to prime rib I go Med Rare. I feel most prime ribs are too mushy in the center when rare People should eat it to their preference But, when one likes med well or well done I don’t get the point of spending a good chunk of money I thoroughly enjoyed watching the techniques on this video. I know I miss the boat not using fresh herbs. Next roast I’m using fresh which means I gotta get a food processor too😊
I have a 20lbs roast. (4) of them. Recommendation for cooking, how long? Use recipe X4 per roast. Cooking for an 85th birthday party for Aunt. Never did this before. Her kids are not able. Please help!
Questions? I had trouble getting the butter mixture to stick to the meat! Tips? AND do you pull the roast out of the oven and wait for the temp to drop to 325 or do you leave it in? HELP!
Nice recipe Matt, and the result looks fantastic. But for a roast that big 45 minutes to get to room temp is nowhere near enough time. I'd usually go 2 to 3 hours, maybe longer if it's a bigger roast.
Can you fix A prime rib 500 degree method I used every year always turned out great! This time it was to plnk almost raw 12 pounds and was alittle tough is there away to fix
Have never cooked prime rib but would like to try. From what I've heard thos cut of meat should not be cooked to wrll done but i have issues with eating meat that raw. What temp should i cook it to without destroying it?.😊
150°f - 160°f is medium well. If you have guests that like a range of temps the center will be the lowest temp while the caps will be higher temps. You can also slice and broil those slices for a couple minutes on each side on high.
The juice was a little too red for me…I like my steak somewhere between medium & medium well. Not well though lol but I’m going to give this recipe a try adding on a few more minutes in the oven! Tfs!!
@@MrMakeItHappen ahh ok got it another question if i may...wd u turn on the convection feature or leave it as standard .. my oven has speed bake wd it be wise to turn on and if so wd the time completely change ..also thank you for the respond sir im here at this time for a long time
@@vaughanbackup4787correct, the convection setting speeds up the time. Just babysit the roast checking the center every 20-30 min after reducing the heat from 500°f to 325°f . I have the same oven feature as you and prefer the regular bake setting.
@@renaeharris7991yes, the drippings will burn if you don't at a minimum add beef stock. If you want the au jus add chopped veg and wine. When the roast is done strain the vegg out and in a separate bowel mix equal parts cornstarch and water together and add that to the strained broth.
I love how you added the bloopers. That shows the true authenticity behind your work. The prime rib looks fire though, son. Hells yeah.
I use the kerrygold garlic and herb butter and add additional garlic, onions and seasonings. It’s the best!!!
Yummm
Same LoL That Kerry Gold Garlic Butter Is The Truth‼️
Grass fed four life❤
what kind of seasonings? Im going to make this for the first time for Christmas dinner. I could use all the help!
I love the KerryGold garlic & herb butter!
Made today and it came out perfectly. Simple but very flavourful recipe.
5 min per lb at 500F bump temp down to 325F for 12-14 min per lb until it gets to temp
Thank you
You got me at let’s make it happen- live that you don’t ramble on and get straight to the point
It's crazy I was just looking to see if you had any prime rib recipes yesterday and this pops up today ❤😂
Thanks!
Thanks for your support!
Delicious Prime Ribs
Great appetizer food
Thank You 🙏🏽 Chef Cooking!
Thank You 🙏🏽
Looking good first day, Food 🥘 delicious
cooking good there. It was beautiful walking
in the airplane ✈️ to get passengers first time ever to this amazing place where cook food is and gifts 🎁 store 🏬 music 🎵 playing. Flights ✈️ ready to fly. Standing in the need for Appetizers Cook food.
Thank You 🙏🏽 for Chef Cooking!
Ok so this was my first time making prime rib for christmas because I've been intimidated by such an expensive piece of meat. I used a combination of this video and the Prime rib video you made 4 years ago (for the au jus). It came out PERFECT. Everybody loved it. It came out perfectly medium and for those of us who prefer medium-well, the end pieces were perfectly medium-well. U hit a homerun with this one! (NOTE: I put the oven on 475, I didnt feel comfortable having the oven up as high as 500. I loss my first house to a fire and I'm still a bit parenoid)
That is one gorgeous hunk of beef!
Thank you!
Making this for Christmas!! Thanks so much as always!!
My husband used this method for our Christmas prime rib... Baybeeee it was 🔥🔥🔥🥩
I pray it turns out that way for me this XMAS 2024. Wish me luck.
Looking good, looking good!
I tried your recipe for our bone in prime rib this christmas, and it came out great! Thanks for the video 👍
The bloopers are funny. I'll use this for Christmas this year, thanks to you and shout out to Uncle AB
So delicious, best recipe!!!😚
Did your recipe for my dinner last night? It was amazing thank you so much for putting that video out.My family love it .
Excellent…Perfection!
Definitely will have to try this one. Thank you
I’ve been seeing everyone making rib roasts this year! I love that bcus I wanted to do one this year. I’m excited to try it.
Hey Matt 👋🏾
This is my favorite!!! I love prime rib and you had my mouth literally watering Lol 😂😂
Great recipe
Thanks for sharing
I love your channel content and I definitely see growth. I came across your channel 2 years ago and I noticed that you have a lot of passion in all of your meals. I enjoy the bloopers it makes your videos down to earth. Keep pushing forward and Congratulations on all of your achievements. No matter what keep making it happen. Sending you love from Chicago, IL. Thank you for helping me progress in my cooking skills.
Enjoy with a good Red wine. Butter was fantastic.
Yep and add some wine to the broth 😋
Looks delicious. Let's eat!!
Looks so scrumptious!!
thank you!
I loved this recipe, I overcooked mine a tad, no excuses. but the crust and the compound butter made it awesome anyway. wonderful!
Looks good
Love that you shouted out Kimmy! Let me get to ordering. Thank you.
Who ever in the hell that is
My family does the 5 minutes per pound at 500 degrees as well, but we just turn the oven off, and let it sit in the oven for 3 hours. It comes out perfect every time!
with newer ovens, a lot of them have fans to cool the oven down.. so it really depends on the oven
@@MrMakeItHappenyet another modern design feature no one asked for or wants😅
Same here, but we’ve done 2 hours with oven off. Perfect every time!
@@brianreimsnyder2707yes this is what I’m gonna do today
Made this recipe for Christmas dinner (only I substituted the Worcestershire with garlic paste) and my family went crazy over it!
Fabulous ❤
Love prime rib & looks like an amazing recipe to try. Tfs!!
My man, I'm making this for Christmas, and it's the only recipe I've seen that literally made me drool. For me, it's the compound butter. It is the game changer. Thank you for the recipe.
I’m making this tomorrow too 😅
Damn I’ve been gearing myself up to cook it the way you did on your last prime rib video 2 years ago.
I’ll take the partially cut ribs from this video but follow the rest on the last video. Truly don’t think I can go wrong .
But instead of chancing it. I’m going to hit it with a temp stick and if I hit 125 I’m pulling it out even if it’s early
I'm good, I'm here to support the channel.
I don't even know yet, only at 0:50 in the video, but I already feel like you're the one I'm going to listen to, the comments just guarantees it. Oh man, my stomach just caught on... I'm not going to be able to put it back in the fridge, I'm eating this tonight!
Ok I see you 😋 looks good . I’m try this for Christmas
We eat prime rib every Xmas so I’m gonna definitely try this recipe. Thanks again for another amazing recipe. Happy Holidays 💕
nice!! Enjoy!
Can't get rid of the bone! Thank you for not taking it off! Great job!
Delicious
wow! looks so good. Thanks for the video
MMIH coming with just what I needed 👏🏽. My sister and I were thinking of something different for our rib roast this year and that butter stepped! Normally we have a balsamic herb mushroom sauce but this will be 🔥🔥
Looking good can't wait to try
Your name makes me laugh at every video but I must say you DO make it happen! lol
Delicious!!
Can you make a recipe on curry chicken and rice and peas. Please
Looks amazing
Thank you !
i love the bloopers Lol
Yummy 😋
The prime ribs looks excellent.. I assume that it’ll taste as well after using the cooker. Especially after cooking ribs that way. And, it turned out great.
thank you!
Man that looks so good!!!
Horseradish would be good
Can confirm
Looking good sir
What time is dinner tonight yummy 😋
It's a little too pink for me. How long do I cook it for medium well?
Med well is 150°f - 160°f for beef
You can also broil med rare slices a couple minutes on each side to get the temp/color your looking for.
I'm Hungry,What time is breakfast,lunch and dinner. Ty great stuff
That PR looks mad there at the 6 second mark ! lol nice bark though !
Now, this would go good with your creamy mac & cheese.
Ok. Next level
Looking Good
I followed the salt method when I cooked my first prime rib and it was salty. I haven’t done that since
Yeah I know what you mean Sunny Anderson from the Food Network had made a pork recipe years ago that required that salt method and it was horrible (for me) way too salty. I would just say do it in moderation the way you would like it done and hopefully things will turn out great. I know I learned my lesson 😉
Yah salt can be tricky, thats why I use kosher salt because its easier to visualize than table salt and I don't use any seasoning mixtures that contain salt.
Looks amazing. Stupid question alert. Do you cook in roaster with cover on?? I have only ever done these on bbq rotisserie
Omg! He cooked this prime rib to HIS liking. If you don’t like medium rare, OK, you don’t have to tell everybody. Or comment that is not done enough for you. 🙄
He did medium
Agree how long for 6 to 7 lb for well done@@witchycrafter1037
I thought that was a little well done!…
It's his show and he can say what he wants. I like his recipes, technique and results.
He said that’s the way his family likes it
Ribeye, Filet, T-Bone, NY Strip etc I go RARE. When it comes to prime rib I go Med Rare. I feel most prime ribs are too mushy in the center when rare
People should eat it to their preference
But, when one likes med well or well done I don’t get the point of spending a good chunk of money
I thoroughly enjoyed watching the techniques on this video.
I know I miss the boat not using fresh herbs. Next roast I’m using fresh which means I gotta get a food processor too😊
5 minutes per pound at 500 degrees?
Looks fantastic nice and juicy with that good crust you have on it Yummm!!!
What temperature for medium-rare? I keep missing it. I keep trying to go back to it again and I keep missing it somehow if you said it
Please do a turkey roulade ❤
Too, Rare!! Good job!
I have a 20lbs roast. (4) of them. Recommendation for cooking, how long? Use recipe X4 per roast. Cooking for an 85th birthday party for Aunt. Never did this before. Her kids are not able. Please help!
Herb roasted prime rib beats one from the smoker all day❤😋
parfaitement cuit 👍
Questions? I had trouble getting the butter mixture to stick to the meat! Tips? AND do you pull the roast out of the oven and wait for the temp to drop to 325 or do you leave it in? HELP!
I believe he said 12 minutes per pound, but I don't know what he said. The temperature internally should be for medium rare.Did you catch that part
do you apply the butter spread after you leave the rib outside to get to the room temp for cooking ? or you apply the butter spread the night before?
before the oven
Nice recipe Matt, and the result looks fantastic. But for a roast that big 45 minutes to get to room temp is nowhere near enough time. I'd usually go 2 to 3 hours, maybe longer if it's a bigger roast.
Doesn’t have to literally get to room temp… more so meaning, not ice cold fresh out the fridge
@@MrMakeItHappen That's fair.
Can you fix A prime rib 500 degree method I used every year always turned out great! This time it was to plnk almost raw 12 pounds and was alittle tough is there away to fix
I’m assuming the butter you’re using is non salted butter?
Wait!!!!! What temp am I looking for for it to look like that?
Hell yeah
If I were to cook two prime ribs (equal weight), do the same temperatures apply? I would assume yes but wanted to ask you
What was the final temperature it reached ?
What should the internal temperature be?
just to make sure I ain't trippin 25 mins at 500 and 1hr at 325 is that about right? This is all based on a 5 pounder
Yes and use a thermometer to verify after you reduce to 325 about every 30 min
@@abigalanderson7494
Ok thanks!
@@countryboy8643what temperature did he say could be A? Medium rare that has to be interna
Have never cooked prime rib but would like to try. From what I've heard thos cut of meat should not be cooked to wrll done but i have issues with eating meat that raw. What temp should i cook it to without destroying it?.😊
150°f - 160°f is medium well. If you have guests that like a range of temps the center will be the lowest temp while the caps will be higher temps. You can also slice and broil those slices for a couple minutes on each side on high.
This is how I do mine glad to see Im doing it right Well done from VA
Wouldn’t the butter burn?
🔥🔥🔥🔥🔥🔥🔥
I’m sorry needs more fire 🔥
I am making this tomorrow, I have 5.7 lbs. When I lower it down to 325 for how long to be medium rare?
Use thermometer, between 125-130°
The juice was a little too red for me…I like my steak somewhere between medium & medium well. Not well though lol but I’m going to give this recipe a try adding on a few more minutes in the oven! Tfs!!
Instead of keep it in there longer we slice put it on the tray and broil it until everyone different preferences
Why do you have to tie it?
what happened to the 500 degrees for 25 mins then turn oven off for 2hrs?? Which is best?
that method really depends on the quality of your oven... this method is a bit more user friendly for someone that doesn't cook as often I would say
@MrMakeItHappen thanks for responding to this question. For this method, do we still add the veggies, wine, beef stock, etc. to make the au jus?
@@MrMakeItHappen ahh ok got it another question if i may...wd u turn on the convection feature or leave it as standard .. my oven has speed bake wd it be wise to turn on and if so wd the time completely change ..also thank you for the respond sir im here at this time for a long time
@@vaughanbackup4787correct, the convection setting speeds up the time. Just babysit the roast checking the center every 20-30 min after reducing the heat from 500°f to 325°f . I have the same oven feature as you and prefer the regular bake setting.
@@renaeharris7991yes, the drippings will burn if you don't at a minimum add beef stock. If you want the au jus add chopped veg and wine. When the roast is done strain the vegg out and in a separate bowel mix equal parts cornstarch and water together and add that to the strained broth.
try to learn the butcher's knot.... it is awesome and when you pull it, it locks the knot in
Can someone tell me why you need to use twine?
Holds the bones in place
😋😍😋😋
Wonderful! When are you coming to New York or New Jersey for a cooking demonstration and experience?
My pellet smoker died so I guess I’m doing this for Christmas
Where is that horseradish sauce, sir??? 😂
I'm not a cook like yourself but what I do is I use meat tenderizer and let that soak overnight.
I've never had a ribeye roast that wasn't tender
One if my favorite holiday menu items and guess what? My oven just stopped working. CRAP!
I don't understand, cooking at 500° and increasing to 325° ¿?? You mean less