I use your method X, method, every year forThanksgiving. Never fails. People drive from across country for that Prime rib. Thank you for helping me make a New tradition that makes Thanksgiving at our house, special.
I'm making this weekend...I learned how to make this during Covid ...the normal one comes out perfect if follow the instructions ...this Sunday will be my birthday and I'm feeling peppery and cheesy so mighty try it with this twist
Came here to say my mom and I made this for Christmas dinner and the past few years we’ve been doing the high heat method and then shutting the oven off-it’s worked okay, but this one?? Wow. Between the peppered parm crust and the perfection of how pink the inside comes out, this will now and forever be my go-to method and recipe! Thanks, Chef John! 😊
We made this for xmas eve dinner just now and i was so good i came here to comment as soon as we got leftovers put away and dishes done. We are a family that loves a rib roast and have tried it many ways for special occasions. This might have been the best we've done. It was 2x as big for a crowd so lower temp cooking time was longer as we expected.. Going by temp is always the way. Perfectly done all through and pieces just kept disappearing all night. So savory and delicious. Thanks Chef John!
I used this method today on an 8 lb boneless choice roast from Costco. Best roast beef I’ve had in years. The mixture of well done crust with rare middle is what I remember from childhood and I prefer over the pink all around slow cook method. The au jus it created was fantastic. All my dinner guests raved over it. For the record, removing at 120F raised up further to 135F while resting for 30 minutes and done perfectly
I've cooked a lot of beef rib roasts, but as always, I learned something new here Chef. That silverskin membrane on the top must only be a problem when cooking 2 rib roast, as I always do 4 ribs and don't get that distortion issue. Moving forward however, I will follow your advice and score across the top because it also allows the seasoning to penetrate deeper into the meat. I got a kick out of the part at around 6:20 when you cut it off the rib and then sliced it into 'individual portions'. LOL in my house with 3 teenagers, the 'individual portioning' part pretty much stops at the cutting between ribs bit 🤣. I've always been an SPG guy for this cook, but my next will follow your instructions Sir. All the best!
I love recipes with few ingredients, and this one has won my heart! I’ll definitely try making it at home to see how it tastes. Thank you for sharing with us! I loved it, loved it so much. 10000/10!!! ❤🍽😋🌟
It's been quite a while since I have made a prime rib...this Christmas I need to splurge for the extended family. My stomach is rumbling for some real beefy beef and this parmigiano tip seems to be the ticket.
Some of us been knowing that Chef John's got bars, but that Kendrick line hit. We exclusively use the FW Prime Rib technique at our house because it absolutely alleviates the stress that accompanies cooking a very expensive piece of meat. Practice also helps but it's hard to get the reps in with this particular cut of meat unless you work in a restaurant.
Oh yea! That my boi CJ the culinary OG at his finest self! Using those meaty paws to slice through some velvety prime rib. I have tried his other method of using MATH to figure out how to cook the prime rib and it always plays perfect as well - - as long as you let the meat sit out for several hours first to warm up. The fine Man from San Fran knows his business on this one!!!!
Would a higher temp for a shorter time result in a crispier crust and (superior) less cooked interior? I usually prefer sous vide but it wouldn't work well with the butter coating.
Long time ago my mother made a prime rib with an espresso crust, comes out of the oven and crust baked into a shell that peeled off the meat. That rib was so tender but we laughed at the coffee shell, she broke it up and put some on everyone's plate for dinner.
Still laughing. Looks great, as usual. Hey John have a recipe request if possible. Was in St. Barts on a boat I was running. Had a seafood dish at the Carl Gustav?(Sp)Hotel. It was maybe 4 or 5 types of seafood cooked in a jar with a metal snap closing lid. It was poached I assume, for pressure reasons. Anyway, what got dumped out into my large bowl was amazing. The jous was so good we went through 3 bread refills sopping it up. Any clue what the French call that. I keep looking but no joy. Thanks Merry Christmas to you and yours from me and mine.
it's now about 150 dollars for prime rib at smiths and 200+ for brisket. I would like to see a cooking video on something more within my price range as full time RN such as a Bologna sandwich and oh heck ill splurge how about a bologna and cheese sandwich.
The first time I had prime rib was at a hotel restaurant in Louisville Kentucky. It must have been properly cooked because I was over the moon, enjoying it's intense, beefy flavor. I think there was some sort of intense sauce served on the side (horse radish?) but I dared not use it, lest I spoil that plate of beefy heaven.
Make a paste with baking soda, dishwashing liquid/soap, and a teeny splash of white vinegar and water - think really grainy toothpaste. Scrub all around the roasting pan, then without rinsing, fill it with the hottest water you can, and leave overnight. Next morning, rinse and scrub gently, and POW!
First of all, you have to have a grocery store or butcher that has good USDA graded meat that you know from past purchases is good. So, starting with that, good meat gives good results.
The comments are hilarious. From OVERCOOKED to UNDERCOOKED and everything in between. I suppose it never occurred to them that people’s tastes and preferences differ.
A whole head of brassica of your choice. I think the rub'll be awesome with broccoli or cauliflower. Or if you're an advanced vegan cook, make your own seitan and treat it like meat
In another prime rib recipe, you recommend 5 minutes per pound plus two hours with the oven off, and that always works perfectly. Why differently here?
"You are the Kendrick Lamar of not taking your beef too far" is such a bar.
Bars
Chef John going hard af
I heard this and had to rewind it back to hear it again! 😂 Wonderful Chef John
Chef John is w the culture
First you get a swimming pool full of Au Jus, then you dive in it
I use your method X, method, every year forThanksgiving. Never fails. People drive from across country for that Prime rib. Thank you for helping me make a New tradition that makes Thanksgiving at our house, special.
The best part is that Method X works on ANY large roast. I've done rump roast, lamb, rib, you name it.
I still use your prime rib method I watched in a video 14 years ago! You're the GOAT Chef John
Chef John is the goat of references 😂😂😂
"A mean, you are, after all, the Kendrick Lamar of not taking beef too far." That's a bar chef John👏🏾👏🏾👏🏾
just looked up your mushroom gravy recipe. SEVENTEEN YEARS AGO!!!
You were already great then and so was the recipe.
It’s crazy that I’ve been subscribed since 2014. I don’t even watch the videos much anymore.
I was just talking about getting a prime rib roast for Christmas! This is a sign that I must procure one! 😋
I'm making this weekend...I learned how to make this during Covid ...the normal one comes out perfect if follow the instructions ...this Sunday will be my birthday and I'm feeling peppery and cheesy so mighty try it with this twist
Happy birthday for Sunday!
Came here to say my mom and I made this for Christmas dinner and the past few years we’ve been doing the high heat method and then shutting the oven off-it’s worked okay, but this one?? Wow. Between the peppered parm crust and the perfection of how pink the inside comes out, this will now and forever be my go-to method and recipe! Thanks, Chef John! 😊
We made this for xmas eve dinner just now and i was so good i came here to comment as soon as we got leftovers put away and dishes done. We are a family that loves a rib roast and have tried it many ways for special occasions. This might have been the best we've done. It was 2x as big for a crowd so lower temp cooking time was longer as we expected.. Going by temp is always the way. Perfectly done all through and pieces just kept disappearing all night. So savory and delicious. Thanks Chef John!
I used this method today on an 8 lb boneless choice roast from Costco. Best roast beef I’ve had in years. The mixture of well done crust with rare middle is what I remember from childhood and I prefer over the pink all around slow cook method. The au jus it created was fantastic. All my dinner guests raved over it. For the record, removing at 120F raised up further to 135F while resting for 30 minutes and done perfectly
Chef John, you are the man! That's absolutely beautimous.
I shouldn't watch these videos anytime near dinner... my mouth is watering... 😆
As always your wisdom is great. Thanks for the helpful tips!
Pepper Parm remembers.
😂
😂 good one!
😂 Nice!
This recipe goes great with Milanos and Chessmen 🍪
I've cooked a lot of beef rib roasts, but as always, I learned something new here Chef. That silverskin membrane on the top must only be a problem when cooking 2 rib roast, as I always do 4 ribs and don't get that distortion issue. Moving forward however, I will follow your advice and score across the top because it also allows the seasoning to penetrate deeper into the meat. I got a kick out of the part at around 6:20 when you cut it off the rib and then sliced it into 'individual portions'. LOL in my house with 3 teenagers, the 'individual portioning' part pretty much stops at the cutting between ribs bit 🤣. I've always been an SPG guy for this cook, but my next will follow your instructions Sir. All the best!
CJ the Kendrick line was possibly your best ever. Unreal stuff
I was waiting for “you are the optimus of your prime rib”
But it doesn’t rhyme.😢
Nah
except it doesn't rhyme
@@QueenOfTheNorth65you are the Optimus prime of your beef this time. I don’t know 🤷🏻♂️
Chef John never misses. Merry Christmas and Happy Holidays to one and all!
This looks absolutely delicious! The method for getting the prime rib perfectly juicy is so useful, I'll definitely try it for my next dinner party!
You are the Kendrick Lamar of not taking your beef too far. The LAYERS! Chef john was def following the kendrick/drake beef like a hawk 😂
Looks amazing! Definitely gonna give this a try; the peppercorn and parm will taste awesome together!
I love recipes with few ingredients, and this one has won my heart! I’ll definitely try making it at home to see how it tastes. Thank you for sharing with us! I loved it, loved it so much. 10000/10!!! ❤🍽😋🌟
Oh wow, my family is doing a "dry run " this weekend on our first attempt at prime rib. Want to practice for Christmas dinner
Chef John is THE BEST and nobody rhymes like Chef Joooooohn 🙂
Ooh making this weekend. Hi chef john! ❤
chef, always enjoyed your video, always. thank you!
Wow a new video! I've been doing the math and walk away method for over a decade now. Always perfect.
Doesn’t matter if I’m making vanilla pastry cream, I will add a shake of cayenne because Chef John.
This looks so absolutely delicious, my mouth is watering
I need to check your low & slow video. I had already planned to use my pelket smoker to make a prime rib for Christmas day this year.
love that the last 2 mins are you just enjoying that. gotta say i'm jealous
It's been quite a while since I have made a prime rib...this Christmas I need to splurge for the extended family. My stomach is rumbling for some real beefy beef and this parmigiano tip seems to be the ticket.
Perfectly cooked for me!
Me too!😊
Some of us been knowing that Chef John's got bars, but that Kendrick line hit.
We exclusively use the FW Prime Rib technique at our house because it absolutely alleviates the stress that accompanies cooking a very expensive piece of meat. Practice also helps but it's hard to get the reps in with this particular cut of meat unless you work in a restaurant.
Did this with a much smaller Pork Loin and it ended up being great.
Looks absolutely delicious 🍽️
Oh yea! That my boi CJ the culinary OG at his finest self! Using those meaty paws to slice through some velvety prime rib. I have tried his other method of using MATH to figure out how to cook the prime rib and it always plays perfect as well - - as long as you let the meat sit out for several hours first to warm up. The fine Man from San Fran knows his business on this one!!!!
THAT Looks Amazing 🤩....OMG....mouth is watering 😮
“They’re not like us”. 😂 I’ve watched this every time roasting/having prime rib. 😂
Thank you
Wow! that looks delicious 🙂
Love a black pepper crust 😋😛🤤
It looks soooo good 🎉
Yessss..... Wondeful.
Hey Chef John thanks for confirming my meat probe brand choice was a good one.
Made your original version and big success! Wish to know what brand is your roasting pan if you could share.
Perfection! 😎🥂🎉
Can you do a video about portuguese cod fritters? I love eating those, and I think it would make for a nice video.
As a member of PETA (People Eating Tasty Animals), I highly recommend this video.
Cooking it is not problem ,who can afford it is the issue.☹️
Would a higher temp for a shorter time result in a crispier crust and (superior) less cooked interior? I usually prefer sous vide but it wouldn't work well with the butter coating.
Oh... my mouth is watering....
This looks great. Just curious, is there another cut that could be used besides the prime rib?
I will NOT be satisfied with anything now ... until I have a plate of THAT in front of me. Well done!
Lovely!
Looks good. Generally prefer low and slow with a heavy sear under the broiler.
Fabulous!
My mouth is watering.
😂❤❤❤❤
U win all beefs!!
CHEF JOHN WITH THE K DOT BAR
AI is ruining everything but at least Chef John stays true to his craft and format after all these years
Long time ago my mother made a prime rib with an espresso crust, comes out of the oven and crust baked into a shell that peeled off the meat. That rib was so tender but we laughed at the coffee shell, she broke it up and put some on everyone's plate for dinner.
You are the Cindy Lou Who of your beef au jus.
Still laughing. Looks great, as usual.
Hey John have a recipe request if possible.
Was in St. Barts on a boat I was running. Had a seafood dish at the Carl Gustav?(Sp)Hotel.
It was maybe 4 or 5 types of seafood cooked in a jar with a metal snap closing lid.
It was poached I assume, for pressure reasons.
Anyway, what got dumped out into my large bowl was amazing.
The jous was so good we went through 3 bread refills sopping it up.
Any clue what the French call that. I keep looking but no joy.
Thanks
Merry Christmas to you and yours from me and mine.
How would this be in a pellet smoker?
Wow! You may have outdone yourself!
“You are the Kendrick Lamar of not taking your beef too far”
Chef John feature when !?
Chef John,....this method, or ur method X? Ive done both, but cant decide which is better?
I want this for my birthday.
I make my own dry rub, and then smoke my prime rib with cherrywood for at least 8 hours, but I prefer 12 hours or more.
Would this work with method x???
it's now about 150 dollars for prime rib at smiths and 200+ for brisket. I would like to see a cooking video on something more within my price range as full time RN such as a Bologna sandwich and oh heck ill splurge how about a bologna and cheese sandwich.
Chef John looking like the amazon of his pepper parm prime. .
Mm-mm. Doing this on Christmas eve.
The first time I had prime rib was at a hotel restaurant in Louisville Kentucky. It must have been properly cooked because I was over the moon, enjoying it's intense, beefy flavor. I think there was some sort of intense sauce served on the side (horse radish?) but I dared not use it, lest I spoil that plate of beefy heaven.
Thanks very much John 👍👌🤘😎🥃🍻👍👌🫵
The commentary is second only to the information 😂 😊❤
UA-cam banned me for trying to bite the screen ...another drawback now I need dental work although both parts of my double chin approve this video.
How about a video on how to keep your roasting pan so clean ...
Make a paste with baking soda, dishwashing liquid/soap, and a teeny splash of white vinegar and water - think really grainy toothpaste. Scrub all around the roasting pan, then without rinsing, fill it with the hottest water you can, and leave overnight. Next morning, rinse and scrub gently, and POW!
The Kendrick lamar line was not wasted on me 😂
First of all, you have to have a grocery store or butcher that has good USDA graded meat that you know from past purchases is good. So, starting with that, good meat gives good results.
Nicely done sir! All that is missing is some creamy horseradish.
Do not throw away those bones. They make the most delicious broth. 😊
Lol, Chef devoured that hunk of meat! Very nice.
So pepper parm instead of herb deprovance ...got it 👍
2:36😻🐶💛💛💛💛💛💛💛💛🥩
looks amazing, now do Pepper Parm Balogna for us poors!
Remember when sodas were a nickle and certain people knew their place? Pepper Parms remember.
yum
That thumb evoked some visual trauma from the early days of the internet
Is it insane in the membrane?
Just needs a little shot of some really spicy horseradish!
The comments are hilarious. From OVERCOOKED to UNDERCOOKED and everything in between. I suppose it never occurred to them that people’s tastes and preferences differ.
Is there a vegan variation of this?
yeah it's called a piece of celery
Tofu?
Fix a beautiful colorful salad and eat it while staring longingly at someone enjoying this amazing chunk of beef 😅
A whole head of brassica of your choice. I think the rub'll be awesome with broccoli or cauliflower.
Or if you're an advanced vegan cook, make your own seitan and treat it like meat
In another prime rib recipe, you recommend 5 minutes per pound plus two hours with the oven off, and that always works perfectly. Why differently here?
How did the cheese not burn?
I wish I could afford this.
Gout on a plate. Bet it's tasty as hell though
Hey, Chef John! Any chance of you showing us how you would approach making Vegetable Biryani?
pepperidge parm rib remembers
Individual portions, that's two steaks.
😂