Used this recipe for Thanksgiving 2020. I bought a 12 pound $300 Prime Rib and after watching countless videos on cooking it this was the only method that made sense. I slathered olive oil on it, buried it in Montreal Steak Seasoning, slow roasted at 225 for 5 hours until it hit 123 degrees, let it rest for 30 minutes, then 500 degrees for 15 minutes and served. OMG! AMAZING! Thank you for your video. Now my wife won’t divorce me for buying such an expensive hunk of meat. 😄😋
I've been cooking my prime rib like this for years now. Haven't changed a single thing as far as the directions and instructions. This is foolproof as long as you follow instructions and pull out the roast when it's 120 to rest. This method is perfect and easy. Thank you so much.
I am not one who usually comments but I just made a roast for Thanksgiving and I felt it necessary. I followed the directions as given to the letter and my roast came out absolutely perfect. Several people stated they felt it was the best roast they ever had and everyone wanted my step by step instructions. Even the end cuts came out great which is definitely unusual. I will always cook my rib roasts using this method from now on. Thanks so much for this helpful and easy to follow video!
I just finished dinner with friends and family following your recipe for prime rib. It was a $138.00 piece of meat and it came out beautiful. It’s the first one I’ve ever cooked and after exploring a hundred recipes on UA-cam, Pinterest, and All Recipes, I’m so glad I used yours. It made sense and our guests loved the seasoning. Thanks so much for what became a wonderful Prime Rib dinner.
I followed your steps tonight, it tuned out "PERFECT". It is 7.18lbs and is so tender and is even better than some of the restaurants that I have been. It did take more than 5 hours to cook but it is worth it.
I used this method for Christmas dinner and it worked out 100%. The most important thing to do is to take the roast out of the refrigerator a couple of hours before roasting.
16 pound Rib Eye Roast @ 210 degrees F. Removed @ 120 degrees after 4 hours. Let rest for about 1 hour and some change. Temperature rose to 129 during rest time . Put back in at 500 degrees for 10 minutes. Came out juicy, medium rare at big end medium well at small end. Very tender. Used chives, rosemary, paprika, pink himalayan salt,, butter, and black pepper to season before roasting. Overall very satisfied with the way it came out.
I always reverse sear my steaks. Reverse searing a rib roast turned out to be amazing as well. I had an 8.5 lb roast and unfortunately didn’t have 6+ hours to cook it. So I cooked it at 300 degrees instead. Took 3.5 hours to get to 120 degrees in the center. Took it out and let it rest for a little over an hour. By the time I was about to put it back in the oven, the inside had reached 132. Perfect! I put it in the oven at 450 for 7 minutes and then took it out. Internal temperature was down to 130. Outside was nice and dark. The roast turned out perfect. Everyone loved it and wanted to know how i cooked it. Anyways, the seasoning I used was just Montreal Steak seasoning and garlic powder. I let that sit on the roast overnight. Best part about the reverse sear, you don’t get all that smoke from the oven doing it the normal way where you have it at 500+ degrees for an extended period of time before letting the residual heat continue to cook the inside.
@Lloyd Bonafide It definitely isn't stupid. Turns out much better for me. Perfectly cooked med rare all the way through. No gray band. Only need to sear each side for 1 minute. But, if you enjoy the gradation of doneness from the outside to the center of your steak, then by all means, your way is just fine.
I just wonder why people have negative comments when some one is offering up help.. some dummies in the world.. thank you for your help, will do this tomorrow..
It was my first attempt and really enjoyed it. I would cut back my cooking time during the process to leave a little rarer and leave the my probe in during the final searing.
Another perfect standing rib roast! It must have been good - five ribs worth of meat disappeared in two sittings. We just put the stock we made from the bones, etc., in the freezer for next year's gravy. Thank you for your awesome video. It's our Go-To for rib roast.
Last Thanksgiving, I ruined a roast using another method. Last Christmas, I used this method and it was perfect. I've been dreaming about it since. And can't wait to use it again on Thanksgiving.
I used your method last year for Christmas dinner. Since then, I've watched a dozen other "experts" cook their roasts, just to see if there was something better. There isn't. This is my GO TO method for cooking a perfect standing rib roast. Thank you, Thank You, THANK YOU!!!
I can vouch for this slow and low cooking method. Salt & Pepper the roast overnight uncovered refrigerated. Allow roast to warm to room temp before cooking. OR IT WON'T WORK. Heat oven no more than 225F (170C). Slow and low is the Best way to cook a Prime Rib Roast [Beast]! Use a Meat Thermometer to pull it out at 120F (49C). Rest it for 30-45 minutes. Then blast it in the end at 500F (260C) for 8-10 minutes. I've done it twice with extraordinary delicious results. Tender rare meat with a great crust. Plus the pan drippings after are better for Au Jus gravy. The leftovers are great for next day French Dip sandwiches with the Au jus. Just perfect.
@@duangjais That would greatly depend on the quality cut of meat you purchased as mentioned in the video. I also use smaller cuts between 3-4lbs - A 3-4 bone cuts for two people. The math tell me that the bones make the time variance. 3 bones = 2 -2-1/2 hrs, 4 bones = 2-1/2 to 3hrs -- slow cooked. It greatly depends on the temp of your oven. Gas and electric are different cooking times. I use propane gas oven, so I know the temp variance. I think the most important thing is to allow a 2lb to cook at low temp for 2 hours and test the temperature. Use meat thermometer. Then follow the instructions in the video and you should be have a successful dinner. Bon Appetit.
@@KiniAlohaGuy Thanks! I think I get the point: if you let it cool long enough the retained heat process has finished, so the reverse sear is short enough so that it can't penetrate beyond the surface.
Nice to see more people doing standing rib roasts with what most people would say is the reverse temperature cooking method, as opposed to the high heat during the initial cooking stage and then lowering the temp through the final stage. Preheated 200 degree oven, roast until 120, rest for an hour, 500* blast at the end. My last roast I also turned on the broiler element 4-6 in from the exposed meat surface and (carefully) moved the roast around while watching it, so as not to expose any one section for too long. This gives a very crispy exterior in less than about 4 min total, and the resulting internal temp is still around 120-122 as per my internal target temp. And, as you say, no resting required before slicing. Thanks Chow, for sharing.
I can tell you know what your talking about so I will ask you.... I always do a full size prime rib. They run anywhere between fifteen to twenty pounds and we like it cooked to the doness she cooked it to maybe a tad rarer.... Im thinking about taking mine out at a hundred and ninteen degrees. "I wished she would have said what degree she cooked hers to, I think alot of people would have appreciated it. My question to you is, since I am doing alot bigger of a roast am I looking at eight hours or more... or does it really make that much of a difference? I know I will be letting it sit out on the counter for at least nine or ten hours. before putting it in the oven....
SleekSalmon. Whoops, edited by character count. I will private email the entire enchilada to you in your YT/Google profile. I have sent it, as of right now. Let me know here, if you did not get my private message. As I included a couple links the YT Gods wouldn't allow me to post here. Happy Cooking & Eating...
Casey Pons Thanks got both of your messages and will be checking out that web site.... Much appreciated... I normally do mine at 275, and it takes around three hours and twenty minutes... always turns out great, I do like the way this recipe turns out and the red goes all the way to the edge... I will be looking at the website you gave me and trying it this way for Easter.... Thanks again!
REVERSE SEAR is a f*cking GIMMICK! Like oven roasting bags, basting wands, tin foil, brining, POP UP THERMOMETERS and that stupid CLOSED OVEN BS! Education has been replaced by a "ONE SIZE FITS ALL" methodology and THAT is just fucking SAD! Would ANY of YOU, want your doctor, to act in the SAME WAY? I don't THINK so! Just for the record- a REVERSE SEAR will NEVER get you a result like this! facebook.com/photo.php?fbid=1508195052541338&set=a.121244724569718.18095.100000525722532&type=3&theater
I used this recipe just a few days ago for Christmas, and I was very pleased. I actually cooked two 3-bone roasts, as this store didn’t sell a full 7-bone roast. One weighed 7.1 pounds and the other weigh 6.2 pounds. I cooked the bigger one to medium rare and the smaller one to medium. What I liked the most about slow cooking these roasts was the way there were hardly any drippings at all in the pans. The beef retained its juices so well using this method. So, I pulled the big one out when its internal temperature was 120 degrees. It only took 3 hours and 50 minutes to reach that temperature while cooking at 200 degrees. I had to cook the smaller one for about 10 more minutes so it could reach 130 degrees, for medium. I had to rest them for about 2.5 hours, because people weren’t ready to eat dinner yet. I thought it would take longer than 3 hours and 50 minutes to cook. I thought it would be closer to 5 hours. But no matter, resting the roasts for 2.5 hours did not compromise its taste. After resting, I blasted them with heat at 450 degrees for 10 minutes. I thought it tasted very good, but I probably could’ve cooked the smaller one a little bit longer. The big one was a perfect medium rare. The smaller one, I wanted it to be medium, but it was almost exactly the same as the big one. I think for medium, you need to cook it until the internal temperature reaches at least 135. That’s the only thing I would change - cooking the small one a little bit longer to reach medium. Other than that, it was great, and I’d definitely try this recipe again.
I'm in the process of cooking mine right now this way. I've done the high heat method where you put the roast in at 500, for 5 minutes per pound, then turn the oven off and let it sit for 2+ hours, etc. And it worked decently but my oven isn't the greatest at maintaining a seal so it never gave me the results I wanted. This time, I've taken the rib roast, let it get to room temperature, coated generously with salt&pepper plus a layer of butter, salt, pepper and garlic on top of that, and it's in the oven now at 250 degrees. Once it hits 115-122F or somewhere in that area, it's coming out getting wrapped in tin-foil and resting for as long as it takes for my oven to hit it's max temperature...then hopefully all it needs from there is about 10 minutes to get a nice crust. Ideally the roast will be 130F internal when it comes out. I've heard a lot of great things about the reverse sear method.
This is one of the best videos out there and gave all the information necessary in just three minutes. Many get everything wrong, take fifteen of more minutes and end up with a result so poor your may as well have just set your money on fire and eat the ashes instead. Well done. Personally I would have tied it better and seasoned it 48 hours in advance leaving it in uncovered in the fridge as you did but that piece of meat would need a long time to come up to room temperature in my climate so I'd need at least 12 hours out of the fridge and of course check with a thermometer that stays in place until the final sear. I would have seasoned it differently but that's just personal preference. The real problem in most domestic ovens is getting that final sear so you need to know your true oven temperature and ideally need an oven with a glass door. If all you have is one oven and are trying to cook/finish other things and keep opening the door the sear doesn't work so well or takes too long. The final suggestion I would make is not use the rack and sit the joint on top of a mirepoix of onions, carrots, celery, garlic, mushrooms, anything else you feel appropriate along with some fresh herbs like thyme and rosemary. What ends up in the pan makes incredible gravy and because of the low temperature the vegetables are still very good to eat if removed before the sear. Without doubt, if you want to avoid ruining a rib roast, this this the video to watch.
As a cook in training I find these kind of series really interesting ^^ it seems to take off the intimadating edge off delicious cooking; that even a person who doesn't have formal training, cook too ^^.
I did this recipe today. (December 25th 2018) I definitely was not disappointed since it was my first time. Only thing I did different was did the slow cook at 225f. 4hrs. Let it sit for 30 minutes, then back in at 450f for 10 minutes.
I just bought a 5.50 LB US Choice Prime Rib from Costco, I am going to follow her recipe, but do not know how long approx. I should put it in the oven. She said between 4 to 6 hours, it doesn't really help me. Do you have any suggestion?
T Anderson Mine was 7.3lbs. I slow roasted it for 5 hours and it came out perfectly medium. Maybe roast yours for just 4 hours. Do you have a meat thermometer? Start checking at 3.5 hours and every 15 mins until it reaches the right temp.
Foodielove It didn't turn out the way I wanted it. Center was still raw. I put two layers of bacon on top of the roast and maybe that's why it wasn't cooked through to the center. Well, I won't lay anything on top of the beef next time except the seasoning.
Finally! Someone who knows what they are doing. People, don't pay attention to those other ladies who cook the meat until it is brown and unappetizing. You can also rub butter all over before putting on the SPG.
For the LOSE! Too much vague and misinforming instructions on how to do a Prime Rib RIGHT! Example: did she tell you how much her roast weighed? How many minutes per pound and at WHAT temperature? Basically, like a flight instructor, telling a student to just "grab the yoke" and "go for it." "Reverse Sear" is such a steaming pile of COW DUNG!
I think I like this idea, I would think it would give a more even cook. I'm going to try this method this year. I have done the 500* for 5 min. a # before and wasn't that impressed.
If you complain that the prime rib is under cooked, you must of on clicked on the wrong video. What your looking for is "What ketchup goes best with my well done steak?"
As another chef explained, this meat reaches an internal temperature of 135º after resting so it is actually medium rare. The only reason many mistake this for rare is because cooking slowly for a longer period, allows the outer parts of the meat to cook the same amount as the center so that the color remains uniform from edge to edge - unlike a roast or steak that is cooked hotter and faster which actually cooked the outer edges a medium to medium well temperature and only the center is a medium rare temperature. A rare meat temperature of 125º or lower is actually much redder than this. If you enjoy a quality piece of beef cooked medium rare, a slice of this is bliss.
lol, washing it to get the bones off, sounds like the Korean BBQ method...I have to say your video is the RIGHT WAY...low and slow, and then sear. i looked at countless recipes that START AT 500...they have a mushy tired light pink...They say ooh, look how juicy and tender, they are lying...Your way is the best, or blow torch it afterwards...but yours was LIGHT RED, or dark pink, like it supposed to be! Thumbs Up!
I bought extra and froze a rib roast (2+ lbs) because the price was great. How do I cook it besides putting it frozen into an instant pot? Or should I defrost it first by putting it in the refrigerator the night before and then cook it low (but how long) and roast high at the end? Thanks.
Slow and low is the Only way I have tried it with Hi temp I have a pan full of juice and the outside it cooked more then the center....... I put it at 225 Degrees and use a meat thermometer and pull it out about 10 degrees before the target Temp then I cover it with aluminum foil and a hand towel and let it rest for about a hour ...while I cook every thing else in the oven ..just about 5 minutes before we eat since the Oven is at high temp because of all the other things I just cooked I sear the outside for a few Minutes but not TOO MUCH ..the good thing about Low and Slow is the meat is more evenly cooked form the Edge to the center and doesn't loose all it juices ...I KNOW! (it takes me about 4 to 4 1/2 hours at this 225 temperature as long as your oven temperature works right! when I visited my son and his oven at 225 degrees would shoot up to 350 so I had to mess with the Oven temp turning it and down because it would not stay with in a certain range
Method doesnt matter just the result. I find there are better ways to cook a roast than this. I like the high temp for 45 min and then turn off the oven and let it go for about 2 hours depending on size. Its the best method ive found.
I cooked an 11 pound rib eye roast in just THREE hours by using the previously stated implements. Internal was 138 DF, which made it nice and *bloody*!
HELP!!! Having trouble finding cooking times for a 17# using the convection feature at 200* and sear at the end….any suggestions??? Cooking tomorrow it’s in the fridge seasoned and waiting💜
Wow what a great video, I know that medium rare is the best was to eat it, but I like mine medium just because I don’t like the juices all red on my plate 🤷🏻♂️ What’s the process if I want to cook it medium? 🤔
why the heck would you ruin a beautiful, and expensive, piece of meat like that by cooking it to medium well?? prime rib is never supposed to be medium well.
i've cooked 15# plus at 350* take out at about 135* & there is still pink - that 125 is way too rare a lot of people do not can not eat it at that temp mine come out good every time
I usually like Chow, but this is a 3 minute Cliff's Notes version of America's Test Kitchen's prime rib episode. Please, give credit where credit is due.
I am cooking prime rib to take to my in laws this Christmas. Its about an hour drive. I was thinking I could low cook the prime rib and my house and then sear it in the hot oven at their house. Any thoughts on this???
That'll work perfectly! The roast stays pretty warm for about an hour or so, right after you take it out of the oven. Don't forget to loosely cover with foil.
Wrong...... if you're only paying $14.99 a lb for "prime" grade you're getting scammed..... prime grade beef is upwards of 25 - 30 dollars a pound or more.... if you can get it...
@@TBob-jm3zy It definitely depends on where you live and what store you shop at, but for most americans my price is accurate if you're shopping at a regular grocery store or wholesale clubs like costco. 25-30 a pound is what you find at bougie butchershops. Unless you care a lot about getting specific cuts or what kind of cow is raised, I imagine most people buying a roast once a year don't think about it that far, much less be willing to pay double the price of an already expensive cut.
Used this recipe for Thanksgiving 2020. I bought a 12 pound $300 Prime Rib and after watching countless videos on cooking it this was the only method that made sense. I slathered olive oil on it, buried it in Montreal Steak Seasoning, slow roasted at 225 for 5 hours until it hit 123 degrees, let it rest for 30 minutes, then 500 degrees for 15 minutes and served. OMG! AMAZING! Thank you for your video. Now my wife won’t divorce me for buying such an expensive hunk of meat. 😄😋
$300 for a Prime Rib? Wow that must have been some nice beef!
THIS IS THE ONLY WAY! at long last someone got it right.
THANK YOU SO MUCH
I've been cooking my prime rib like this for years now. Haven't changed a single thing as far as the directions and instructions. This is foolproof as long as you follow instructions and pull out the roast when it's 120 to rest. This method is perfect and easy. Thank you so much.
I am not one who usually comments but I just made a roast for Thanksgiving and I felt it necessary. I followed the directions as given to the letter and my roast came out absolutely perfect. Several people stated they felt it was the best roast they ever had and everyone wanted my step by step instructions. Even the end cuts came out great which is definitely unusual. I will always cook my rib roasts using this method from now on. Thanks so much for this helpful and easy to follow video!
Best recipe ever!! Comes out perfectly all the time!!! 💯💯💯 I've used this recipe over 8 times now. Perfect all the time.
Third year in a row I'm doing this. It was INCREDIBLE last year and the year before! Thanks!
I just finished dinner with friends and family following your recipe for prime rib. It was a $138.00 piece of meat and it came out beautiful. It’s the first one I’ve ever cooked and after exploring a hundred recipes on UA-cam, Pinterest, and All Recipes, I’m so glad I used yours. It made sense and our guests loved the seasoning. Thanks so much for what became a wonderful Prime Rib dinner.
Followed your instructions for Christmas dinner.
WOW!!!
Roast was the best anyone ever had. Compliments all afternoon / evening.
Many thanks!!!
I followed your steps tonight, it tuned out "PERFECT". It is 7.18lbs and is so tender and is even better than some of the restaurants that I have been. It did take more than 5 hours to cook but it is worth it.
I used this method for Christmas dinner and it worked out 100%. The most important thing to do is to take the roast out of the refrigerator a couple of hours before roasting.
16 pound Rib Eye Roast @ 210 degrees F. Removed @ 120 degrees after 4 hours. Let rest for about 1 hour and some change. Temperature rose to 129 during rest time . Put back in at 500 degrees for 10 minutes. Came out juicy, medium rare at big end medium well at small end. Very tender. Used chives, rosemary, paprika, pink himalayan salt,, butter, and black pepper to season before roasting. Overall very satisfied with the way it came out.
I used this method for our Christmas prime rib and it worked like a charm. I will always use this method from now on. Highly recommended!!!!! 🤗🤗🤗❤️
I do love this series...
I always reverse sear my steaks. Reverse searing a rib roast turned out to be amazing as well. I had an 8.5 lb roast and unfortunately didn’t have 6+ hours to cook it. So I cooked it at 300 degrees instead. Took 3.5 hours to get to 120 degrees in the center. Took it out and let it rest for a little over an hour. By the time I was about to put it back in the oven, the inside had reached 132. Perfect! I put it in the oven at 450 for 7 minutes and then took it out. Internal temperature was down to 130. Outside was nice and dark.
The roast turned out perfect. Everyone loved it and wanted to know how i cooked it.
Anyways, the seasoning I used was just Montreal Steak seasoning and garlic powder. I let that sit on the roast overnight.
Best part about the reverse sear, you don’t get all that smoke from the oven doing it the normal way where you have it at 500+ degrees for an extended period of time before letting the residual heat continue to cook the inside.
@Lloyd Bonafide It definitely isn't stupid. Turns out much better for me. Perfectly cooked med rare all the way through. No gray band. Only need to sear each side for 1 minute.
But, if you enjoy the gradation of doneness from the outside to the center of your steak, then by all means, your way is just fine.
This series is fantastic
the best way ive seen so far. great job!
I tried it, and this recipe resulted in an excellent prime rib roast. Excellent work, Chowhound!
My family has prime rib every holiday, we tried this method and it turned out beautifully. Thanks!
I just wonder why people have negative comments when some one is offering up help..
some dummies in the world.. thank you for your help, will do this tomorrow..
like you calling people names? guess your rude also
+angela Parker yea your an idiot as well lol
vegetarians and vegans-----I think!
Thank you so much Chowhound it looks delicious.
This is a great technique. I use it when I'm cooking pr in the oven or on my smoker. Pretty much foolproof. Thanks for posting.
It was my first attempt and really enjoyed it. I would cut back my cooking time during the process to leave a little rarer and leave the my probe in during the final searing.
Christine is my favorite host! Best CHOW series.
Another perfect standing rib roast! It must have been good - five ribs worth of meat disappeared in two sittings. We just put the stock we made from the bones, etc., in the freezer for next year's gravy. Thank you for your awesome video. It's our Go-To for rib roast.
this looks outstanding thanks for sharing this..will try myself as soon as possible
Looks amazing
Last Thanksgiving, I ruined a roast using another method. Last Christmas, I used this method and it was perfect. I've been dreaming about it since. And can't wait to use it again on Thanksgiving.
this sounds, and looks fantastic! also lots of good comments, I'm taking this recipe for a run on Thursday..
thanks. merry Christmas.
cheers 🍾🍾🍾🍾🏳️🌈
whoa that looks perfect
I used your method last year for Christmas dinner. Since then, I've watched a dozen other "experts" cook their roasts, just to see if there was something better.
There isn't. This is my GO TO method for cooking a perfect standing rib roast.
Thank you, Thank You, THANK YOU!!!
Going to try this over the weekend for Christmas. I'll let you know how it turns out.
I can vouch for this slow and low cooking method. Salt & Pepper the roast overnight uncovered refrigerated. Allow roast to warm to room temp before cooking. OR IT WON'T WORK. Heat oven no more than 225F (170C). Slow and low is the Best way to cook a Prime Rib Roast [Beast]! Use a Meat Thermometer to pull it out at 120F (49C). Rest it for 30-45 minutes. Then blast it in the end at 500F (260C) for 8-10 minutes. I've done it twice with extraordinary delicious results. Tender rare meat with a great crust. Plus the pan drippings after are better for Au Jus gravy. The leftovers are great for next day French Dip sandwiches with the Au jus. Just perfect.
If I need to plan time ahead to make dinner, how long will it take at low temp for a 2.2lbs or 1kg beef?
@@duangjais That would greatly depend on the quality cut of meat you purchased as mentioned in the video. I also use smaller cuts between 3-4lbs - A 3-4 bone cuts for two people. The math tell me that the bones make the time variance.
3 bones = 2 -2-1/2 hrs, 4 bones = 2-1/2 to 3hrs -- slow cooked. It greatly depends on the temp of your oven. Gas and electric are different cooking times. I use propane gas oven, so I know the temp variance. I think the most important thing is to allow a 2lb to cook at low temp for 2 hours and test the temperature. Use meat thermometer. Then follow the instructions in the video and you should be have a successful dinner. Bon Appetit.
I'm always worried about that reverse sear. Can you promise that it won't cook the middle of the beef?
@@DianaMoon11428 Absolutely. If you follow the cooking temp and time correctly the roast will come out perfectly every time.
@@KiniAlohaGuy Thanks! I think I get the point: if you let it cool long enough the retained heat process has finished, so the reverse sear is short enough so that it can't penetrate beyond the surface.
Love it love it love it.
Nice to see more people doing standing rib roasts with what most people would say is the reverse temperature cooking method, as opposed to the high heat during the initial cooking stage and then lowering the temp through the final stage.
Preheated 200 degree oven, roast until 120, rest for an hour, 500* blast at the end.
My last roast I also turned on the broiler element 4-6 in from the exposed meat surface and (carefully) moved the roast around while watching it, so as not to expose any one section for too long. This gives a very crispy exterior in less than about 4 min total, and the resulting internal temp is still around 120-122 as per my internal target temp.
And, as you say, no resting required before slicing.
Thanks Chow, for sharing.
I can tell you know what your talking about so I will ask you.... I always do a full size prime rib. They run anywhere between fifteen to twenty pounds and we like it cooked to the doness she cooked it to maybe a tad rarer.... Im thinking about taking mine out at a hundred and ninteen degrees. "I wished she would have said what degree she cooked hers to, I think alot of people would have appreciated it. My question to you is, since I am doing alot bigger of a roast am I looking at eight hours or more... or does it really make that much of a difference? I know I will be letting it sit out on the counter for at least
nine or ten hours. before putting it in the oven....
SleekSalmon. Whoops, edited by character count. I will private email the entire enchilada to you in your YT/Google profile.
I have sent it, as of right now. Let me know here, if you did not get my private message. As I included a couple links the YT Gods wouldn't allow me to post here.
Happy Cooking & Eating...
Casey Pons Thanks got both of your messages and will be checking out that web site.... Much appreciated... I normally do mine at 275, and it takes around three hours and twenty minutes... always turns out great, I do like the way this recipe turns out and the red goes all the way to the edge... I will be looking at the website you gave me and trying it this way for Easter.... Thanks again!
REVERSE SEAR is a f*cking GIMMICK!
Like oven roasting bags, basting wands, tin foil, brining, POP UP THERMOMETERS and that stupid CLOSED OVEN BS!
Education has been replaced by a "ONE SIZE FITS ALL" methodology and THAT is just fucking SAD!
Would ANY of YOU, want your doctor, to act in the SAME WAY?
I don't THINK so!
Just for the record- a REVERSE SEAR will NEVER get you a result like this!
facebook.com/photo.php?fbid=1508195052541338&set=a.121244724569718.18095.100000525722532&type=3&theater
I’m drooling 🤤
I used this recipe just a few days ago for Christmas, and I was very pleased. I actually cooked two 3-bone roasts, as this store didn’t sell a full 7-bone roast. One weighed 7.1 pounds and the other weigh 6.2 pounds. I cooked the bigger one to medium rare and the smaller one to medium. What I liked the most about slow cooking these roasts was the way there were hardly any drippings at all in the pans. The beef retained its juices so well using this method.
So, I pulled the big one out when its internal temperature was 120 degrees. It only took 3 hours and 50 minutes to reach that temperature while cooking at 200 degrees. I had to cook the smaller one for about 10 more minutes so it could reach 130 degrees, for medium. I had to rest them for about 2.5 hours, because people weren’t ready to eat dinner yet. I thought it would take longer than 3 hours and 50 minutes to cook. I thought it would be closer to 5 hours. But no matter, resting the roasts for 2.5 hours did not compromise its taste.
After resting, I blasted them with heat at 450 degrees for 10 minutes. I thought it tasted very good, but I probably could’ve cooked the smaller one a little bit longer. The big one was a perfect medium rare. The smaller one, I wanted it to be medium, but it was almost exactly the same as the big one. I think for medium, you need to cook it until the internal temperature reaches at least 135. That’s the only thing I would change - cooking the small one a little bit longer to reach medium. Other than that, it was great, and I’d definitely try this recipe again.
I'm in the process of cooking mine right now this way. I've done the high heat method where you put the roast in at 500, for 5 minutes per pound, then turn the oven off and let it sit for 2+ hours, etc. And it worked decently but my oven isn't the greatest at maintaining a seal so it never gave me the results I wanted. This time, I've taken the rib roast, let it get to room temperature, coated generously with salt&pepper plus a layer of butter, salt, pepper and garlic on top of that, and it's in the oven now at 250 degrees. Once it hits 115-122F or somewhere in that area, it's coming out getting wrapped in tin-foil and resting for as long as it takes for my oven to hit it's max temperature...then hopefully all it needs from there is about 10 minutes to get a nice crust. Ideally the roast will be 130F internal when it comes out. I've heard a lot of great things about the reverse sear method.
This is one of the best videos out there and gave all the information necessary in just three minutes. Many get everything wrong, take fifteen of more minutes and end up with a result so poor your may as well have just set your money on fire and eat the ashes instead. Well done.
Personally I would have tied it better and seasoned it 48 hours in advance leaving it in uncovered in the fridge as you did but that piece of meat would need a long time to come up to room temperature in my climate so I'd need at least 12 hours out of the fridge and of course check with a thermometer that stays in place until the final sear. I would have seasoned it differently but that's just personal preference.
The real problem in most domestic ovens is getting that final sear so you need to know your true oven temperature and ideally need an oven with a glass door. If all you have is one oven and are trying to cook/finish other things and keep opening the door the sear doesn't work so well or takes too long.
The final suggestion I would make is not use the rack and sit the joint on top of a mirepoix of onions, carrots, celery, garlic, mushrooms, anything else you feel appropriate along with some fresh herbs like thyme and rosemary. What ends up in the pan makes incredible gravy and because of the low temperature the vegetables are still very good to eat if removed before the sear.
Without doubt, if you want to avoid ruining a rib roast, this this the video to watch.
Wow great job
Look delicious 😀
As a cook in training I find these kind of series really interesting ^^ it seems to take off the intimadating edge off delicious cooking; that even a person who doesn't have formal training, cook too ^^.
I did this recipe today. (December 25th 2018) I definitely was not disappointed since it was my first time. Only thing I did different was did the slow cook at 225f. 4hrs. Let it sit for 30 minutes, then back in at 450f for 10 minutes.
Looks flavourless.
She knows how to cook 😍
This is the same recipe on SeriousEats by Kenji. I'm doing this on Xmas day!!
Followed this recipe for our Christmas dinner and it was absolutely perfect. I will not be cooking prime rib any other way from now on!
I just bought a 5.50 LB US Choice Prime Rib from Costco, I am going to follow her recipe, but do not know how long approx. I should put it in the oven. She said between 4 to 6 hours, it doesn't really help me. Do you have any suggestion?
T Anderson Mine was 7.3lbs. I slow roasted it for 5 hours and it came out perfectly medium. Maybe roast yours for just 4 hours. Do you have a meat thermometer? Start checking at 3.5 hours and every 15 mins until it reaches the right temp.
Foodielove
Thank you for the feedback, I have a meat thermometer. I will try for 4 hours and let you know later.
Foodielove It didn't turn out the way I wanted it. Center was still raw. I put two layers of bacon on top of the roast and maybe that's why it wasn't cooked through to the center. Well, I won't lay anything on top of the beef next time except the seasoning.
T Anderson Good luck!
Finally! Someone who knows what they are doing. People, don't pay attention to those other ladies who cook the meat until it is brown and unappetizing. You can also rub butter all over before putting on the SPG.
SCREW butter!
OLIVE OIL is the BEST for the outside!
Omg so hungry now
correct me if I'm wrong but from my understanding the chuck end is the way to go. Better marbling and a bigger cap muscle.
Yrs - ABSOLUTELY !!!!! The cap is the best part of steer !!!!!!!
Doing now!
you did it right 90 percent of Internet recipes have blown the cap....grey band
Christine for the win
For the LOSE!
Too much vague and misinforming instructions on how to do a Prime Rib RIGHT!
Example: did she tell you how much her roast weighed? How many minutes per pound and at WHAT temperature?
Basically, like a flight instructor, telling a student to just "grab the yoke" and "go for it."
"Reverse Sear" is such a steaming pile of COW DUNG!
Badass!
I think I like this idea, I would think it would give a more even cook. I'm going to try this method this year. I have done the 500* for 5 min. a # before and wasn't that impressed.
If you complain that the prime rib is under cooked, you must of on clicked on the wrong video. What your looking for is "What ketchup goes best with my well done steak?"
it may not be undercooked if you like your prime rib Rare. if you enjot it Med rare then it is a bit undercooked.
Nick this is definitely rare
Cooked perfectly!
As another chef explained, this meat reaches an internal temperature of 135º after resting so it is actually medium rare. The only reason many mistake this for rare is because cooking slowly for a longer period, allows the outer parts of the meat to cook the same amount as the center so that the color remains uniform from edge to edge - unlike a roast or steak that is cooked hotter and faster which actually cooked the outer edges a medium to medium well temperature and only the center is a medium rare temperature. A rare meat temperature of 125º or lower is actually much redder than this. If you enjoy a quality piece of beef cooked medium rare, a slice of this is bliss.
I concur my friend
I think the method chef john uses on the foodwishes channel is much easier (less steps). Made it for thanksgiving and it came out perfect.
Thanks for the recipe, tried it yesterday and it was scrumptious! That said, why is this video marked as "inappropriate"?
Leave off the trendy 'that said' part, it isn't necessary.
lol, washing it to get the bones off, sounds like the Korean BBQ method...I have to say your video is the RIGHT WAY...low and slow, and then sear.
i looked at countless recipes that START AT 500...they have a mushy tired light pink...They say ooh, look how juicy and tender, they are lying...Your way
is the best, or blow torch it afterwards...but yours was LIGHT RED, or dark pink, like it supposed to be! Thumbs Up!
I bought extra and froze a rib roast (2+ lbs) because the price was great.
How do I cook it besides putting it frozen into an instant pot? Or should I defrost it first by putting it in the refrigerator the night before and then cook it low (but how long) and roast high at the end? Thanks.
Im going out and buying a roast !
Tri Pod. Use one.
Mmmmmm nice and bloody!
MMM tasty
Slow and low is the Only way I have tried it with Hi temp I have a pan full of juice and the outside it cooked more then the center....... I put it at 225 Degrees and use a meat thermometer and pull it out about 10 degrees before the target Temp then I cover it with aluminum foil and a hand towel and let it rest for about a hour ...while I cook every thing else in the oven ..just about 5 minutes before we eat since the Oven is at high temp because of all the other things I just cooked I sear the outside for a few Minutes but not TOO MUCH ..the good thing about Low and Slow is the meat is more evenly cooked form the Edge to the center and doesn't loose all it juices ...I KNOW! (it takes me about 4 to 4 1/2 hours at this 225 temperature as long as your oven temperature works right! when I visited my son and his oven at 225 degrees would shoot up to 350 so I had to mess with the Oven temp turning it and down because it would not stay with in a certain range
Method doesnt matter just the result. I find there are better ways to cook a roast than this. I like the high temp for 45 min and then turn off the oven and let it go for about 2 hours depending on size. Its the best method ive found.
@1:40
Get rid of that roasting pan and use a bakers half-sheet (17" X 11" ) and a roasting rack, instead.
You can thank me later.
I cooked an 11 pound rib eye roast in just THREE hours by using the previously stated implements.
Internal was 138 DF, which made it nice and *bloody*!
HELP!!!
Having trouble finding cooking times for a 17# using the convection feature at 200* and sear at the end….any suggestions??? Cooking tomorrow it’s in the fridge seasoned and waiting💜
121.42 for a roast? Holy cow.....pun intended...
Bqq trip tip
we just had sales of rib roast for 4.99#--& 5.99# the next sale 2 month total-got 5 -some places Cheat the general population
The same temperature, it's the cooking time you'd need to change if it's 4 hours in the video do it for 5 hours for medium and 6 hours for well done.
Well done Prime Rib?
Tell me, where do you park your house?
Twatbox not true you twatbox 124 degrees rare
128 -130 med
130 + may as well eat a shoe
Chef John's method is better! I've used it the past two Thanksgivings and it hasn't failed me yet! Foodwishes FTW!
AMAZING PRIME RIB LOVELY THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
I was like "How expensive can that be!" Then I saw the price on the wrap.
That is one gorgeous piece of meat!
swag
00:27
How long do I bake for medium? Kids don’’t like medium rare.
121.44???
I always roast it 65C for 10hrs, its quit long but you can see the difference, just try it.
The motto of ALL pitmasters:
"Low and Slow...."
When browning in the end, base it with butter and herbs, you get a better crust and flavors
Isn't this the shoulder end? I see that cap meat from the chuck side.
Is this recipe written down anywhere? Your link isn’t giving it to me.
What temp does it need to be if you want it medium well
JassieJai 130 degrees. If you want it over 130 just cook a meatloaf
Atleast its not over cooked
Wow what a great video, I know that medium rare is the best was to eat it, but I like mine medium just because I don’t like the juices all red on my plate 🤷🏻♂️ What’s the process if I want to cook it medium? 🤔
Do all the same except during the long slow cooking cycle take it to 135-140 degrees instead of 120.
@@nathanroberts3617 Thanks I do that then
No, that is exactly how it should look. If you cook it anymore, you have destroyed the taste.
AND you wind up with a very expensive, dried out tampon.....
The roast still looked pale and flabby after blasting in a hot oven lol. You need to sear the outside before roasting and roast at 275-300...
I would pay 200$ here in Switzerland.
why the heck would you ruin a beautiful, and expensive, piece of meat like that by cooking it to medium well?? prime rib is never supposed to be medium well.
Anything past 130 DF should be against the law.
Go back and listen again-she said medium RARE.
@@a.barnard3205 yes i think you need hearing aids and glasses !
It feeds 6 to 8 people, though.
That's 15-20 usd, so it's pretty much the same price you'd pay in a restaurant.
i've cooked 15# plus at 350* take out at about 135* & there is still pink - that 125 is way too rare a lot of people do not can not eat it at that temp mine come out good every time
realfunny7: you may as well serve meatloaf
I usually like Chow, but this is a 3 minute Cliff's Notes version of America's Test Kitchen's prime rib episode. Please, give credit where credit is due.
America's Test Kitchen STILL doesn't "Know It All."
Why don't they get the f*ck OUT of their "Safety Zone" and learn how meat is REALLY cooked?
What if 4 pound roas?
why do you need to wrap it with strings?
Typo.
I'm aN Medium Flavor guy.
15-20usd per person.*
This method looks as good as the results I see from the people who use that heated water immersion technique.
I am cooking prime rib to take to my in laws this Christmas. Its about an hour drive. I was thinking I could low cook the prime rib and my house and then sear it in the hot oven at their house. Any thoughts on this???
That'll work perfectly! The roast stays pretty warm for about an hour or so, right after you take it out of the oven. Don't forget to loosely cover with foil.
How'd it turn out?
mikewsteph same thing I am doing and I will make sure to transport it to retain the heat.
wow, 14.99 a pound for choice grade rib WITH bone? you just got ripped off, lady. its that much for a prime grade..
Wrong...... if you're only paying $14.99 a lb for "prime" grade you're getting scammed..... prime grade beef is upwards of 25 - 30 dollars a pound or more.... if you can get it...
@@TBob-jm3zy It definitely depends on where you live and what store you shop at, but for most americans my price is accurate if you're shopping at a regular grocery store or wholesale clubs like costco. 25-30 a pound is what you find at bougie butchershops. Unless you care a lot about getting specific cuts or what kind of cow is raised, I imagine most people buying a roast once a year don't think about it that far, much less be willing to pay double the price of an already expensive cut.
i dont like a rare meat, how much time to make it well done?
miyukicheerfu just eat meatloaf