Jesus also loves sous vide! would you consider making (or have you already made?) a video on a sous vide prime rib? use the thing all the time for chicken/steak/etc, but I would love to see your take on something like this!
First... You did nothing wrong here - it's spot on. However, the butcher should have trimmed the nose - that was just a fisting the customer in a grocery store. No, way, a private shop would screw you over like that. Bones in or not - it's about cost and presentation. There is zero difference in flavor and I used to cooked 30-40 of these per week for years. At home, if you are looking for protein/edibles... No need for bones - cook it on a rack - and even raise the roast a bit more off the rack with a couple of spoons.
Please please please….teach me how to make Barbacoa. I don’t even know what cut of meat to use. The only way I can get some is if I go to a restaurant here in Houston. Help!!!
I love this more laid back style of video. I'm not working in a restaurant; I'm cooking for myself and my family, so I can take all the time in the world to make these recipes. A rushed video gives the impression that the recipe needs to be rushed and that does a disservice to the food.
This is essentially Alton Brown's method, which is my go-to family Christmas dinner, I've probably done it 15 times. Alton's recipe: dry brine for several days, cook low and slow, pull a at 118, rest 30 min, expect temp to for roast beef to climb to 130. Put your oven up to the highest it will go, and pop the rested roast back in for 10 or 15 minutes. I cut the roast from the ribs and cook it tied, I like that it takes longer to cook, it's less likely to get away from me and over cook. I'd rather push dinner back an hour and risk the uncle being drunk compared to realizing that the roast is done, and Chronically Late Uncles just arrived and still haven't got their coats off when we're serving. I dry age at least overnite, or a couple of days ahead, if timing works, it's totally worth it, and make casseroles ahead, and batter for yorkshire pudding which wants to be cold to puff up it's best. You know, so I won't be dog shit from cooking all day. Yeah, I know, it's only relative. I agree with Sonny, the carry-over is usually way underestimated, I also pull it way before Altons 118, around 100-110, rest only for 20 or so minutes if everything is a go, but it could sit for quite a lot longer if Chronically Late Uncle is in play. I also don't go all the way to 500 in Altons method, it just sets off the smoke alarm. 425 is about perfect, still takes 15 minutes or so for the crust to finish, pull at 120 or so for a rest on the carving board. I also pull any casseroles (family still has a hard time getting past Granny's 1950's era Durkee green bean/mushroom soup/ canned fried onion and Creamy Cheezy Pearl Onion casseroles) When the roast is pulled the second time, in go the casseroles on the bottom to crisp up. Pour off excess fat, roasting pan goes in on the top to heat up for yorkshire pudding. When the roasting pan is wicked, spitting hot, pull the sides, and start to get the family to the table so Mom and the Aunts can do the whole you can sit here and I'll sit there dance, get a nephew to pouring wine and a niece to bring sides to the sides to the table. Chug a glass of wine, refill. Pour the cold batter into the roasting pan, crank the oven up for the finish line. Now you have 5 or 8 minutes to: wave a dishcloth at the fucking smoke alarm while trying to find someone tall enough to reach the button to silence the goddam thing; to ice down where you burned eyelid with spattering grease by pouring cold batter into hot oil; yell in to Dad and the Uncles two or three times to turn off the goddam TV and get in here so we can eat while the food is hot; tell your niece to maybe look for herself in the kitchen drawers for more serving spoons Pull the Yorkshire pudding, slice it onto a serving plate, find your niece who's since wandered off again to put it on the table, Cut off the string, slice along the ribs, guard this with with your knife for yourself, bring the roast to the table. Bask in the oohs and aahs from the aunts. Evaluate the drunk level of the fathers and uncles, recognize that not one of them can be trusted with the carving knife, they will try to cut the thing in half and make 2" thick pieces out of it. First slice, thin from the side for the aunt that doesn't like it TOO rare (she really likes it well) and cut that in half when she says Oh, my not THAT big). Always keep your guard up if the rib morsels start going fast, look threatening, making sure they know you will stab them if they take the last one. More half slices for the rest of the aunts, bigger full slices for the uncles, a couple of spares cut in half for seconds. Save special crispy morsels for yourself and the nephews and uncles. Finally, sit. Toast your wonderful family graciously. Chug the wine and state: "YOU KNOW I LOVE YOU AND I'M OUT!!!"
Roast rib is one of my party dishes. What I do different here is: (a) Do at least 3 ribs, hell of an expense, but worth it. (b) Roast on the bone and untrimmed. (c) Cut from the bone after resting, just before carving. Save the fat from the tray and any trimmed off the joint before serving to cook down a second time for clean dripping.
You! my friend are awesome! My wife and I love your videos, your recipes and we are always blown away by how outrageously fantastic everything turns out. You are the man!
I’ve followed your tik tok for years and just found your UA-cam! I love your videos, you genuinely teach and explain so much. Keep up the amazing work, I’m a loyal new subscriber!
When I was a butcher at Whole Foods we would cut the bones off and tie them back on to the meat so that you get the extra flavor but all you have to do is cut the string to get the bones off. We also trimmed all that extra fat off before we even put it in the case. A Ribeye (which is what that is, it's just not sliced into steaks) should never have more than 1/8 of an inch of fat around the edges (that's about the thickness of a butcher's knife). It can have all the fat you want internally, but we would always trim around those edges. That fat can be heavier than the bone! LOL
I slather mine down with olive oil, fresh grated garlic, fresh thyme, Lawry's garlic salt, fresh cracked pepper and Italian herb mixture. I have found it far more flavorful to rub down in between the bone and the roast and then retie. Just really gets the flavor in there
You don't need a butcher for that if that is what you want.... a six-year-old can do that. The bones add no extra flavour (that is nonsense.) However, you need air circulation under the meat, and you can get that with a rack - or rack and a couple of spoon. No rack? Bones will help getting a more even cook - but it adds no flavor, and you lose weight in actual meat.
Totally agree Kenny. Also bone-in prime rib is different from boneless and priced accordingly...boneless is usually significantly more $$$.....and...who is roasting prime rib at the start of summer? Re-post this in December please
Really appreciate your channel. Learned new things everytime. I have tried multiple ways of cooking a rib roast, prime rib, etc. I buy bone on and season my bones, bag them and vacuum seal them. I accumulate enough bones by summer, and make bbq beef ribs for the family. The rib roasts always go on sale at Christmas time and Easter, so I stock up, season with a dry rub, bag, vacuum seal, and into the freezer. I have found Sous Vide to be the best way to cook them. I get edge to edge medium rare, cooked at 128° F. I take it out of the bag, keep juices and always make a roux, and subsequently gravy. To get my finish sear I throw it on the grill for a few minutes. I let it rest for about 20 minutes. It is always a perfect roast. You have a great channel. Really appreciate the tips and methods.
Add raw horseradish to the melted onions. I refused to make another sauce. I had my au jus and melted onions and was lazy and tried to make a onion/horseradish hybrid sauce and it worked well enough.
Very impressed that you mention "good burn." I utilize this method when I make Filipino Siomai Sauce, which includes garlic as the "taste," which produces the same flavor, unbeknownst to Filipinos of my simplifiying of a much longer process, rather not necessary as I have already proven and taste tested with Indigineous Filipinos, in the Phiippines and they find no discrepency. Kudos to "good burnt" which very few know of in real life. Oh, one more thing, try Shallot Greens instead of Chives and especially if "fresh" dried, like in an air fryer as whole "stems/leaves" on low heat for hours as needed. (60C/140F) The flavor is so much better than chives or green onions or spring onions, etc, that you most likely will never sway from these, as I never do, if possible. (by the way, easier to grow than chives and they seem to last forever when cut 3 or so inches from the bottom when harvesting, allowing them to regrow. I have some planted once, literally about 5 years or so ago and still producing to my heart's content and my taste buds' pleasure)
Great video. Excellent technique. I usually roast prime rib to 105F, then sear the exterior in a cast iron skillet. By the time the searing is over and the meat is rested, the temperature is up to 125-128F.
I cooked this meal for the first time and really enjoyed it. I suspect I didn’t get the exact cut for prime rib. I live in peru and they don’t sell large roast cuts. It was still good although i might skip the Worcestershire sauce next time. The melted onions were amazing and work great as leftovers to spread on beef sandwiches. Gives a salty onion smear
YES!!!! More old classic recipes please!!!!!!!! Have you seen this series called “ The Taste of Things” ( prime video) ??? It’s amazing!! Maybe you could find some tiny birds called Ortolan which have become almost extinct in France and were cooked in such a way as to be eaten whole, so diners needed to cover their heads while eating them. I WAS SHOCKED TO SEE THIS and so thrilled to learn all this French culinary history. I’m sure you probably already knew about these Ortolans, Sonny, but seriously, I was gobsmacked!! Thanks so much for this classic stuffed chicken video!!!! ❤️
I tend to make prime rib once a year-when it's on sale at Publix during Christmas time. They sell it with bones cut and tied. I found that Food Wishes has a good recipe for prime rib-the baking is unconventional, but makes good bark and deep pink edge to edge. Take the meat out and let come to room temperature over a few hours. Cover with softened butter that has herbs mixed in. Preheat oven to 500, and bake for exact number of minutes in formula 5mins for every pound. Then turn off oven and continue to let rest in oven (do not open door) for 2 hours. Seems unusual, but it's always come out flawless. With the ribs, I leave them as is and make another meal off them. I suppose I could broil to add a bark to the top, but I just like the tender meat as is and with some BBQ sauce. The suggested sides seem like items to try for other cuts of meat as well-will give them a try!
I learned how to do this as a 19 year old at a Country Club where we routinely cooked 100- 125 Prime Ribs Every Weekend..... Sonny is spot on, on this......I know, so you Know, so if you know.....We all Know!
@thatdudecancook - try the melted onions with a little cider vinegar added. I over did the butter one time and had to cut the richness. Worked great and now I make them that way every time.
I've always used the Chef John's Perfect Prime Rib recipe. 5 minutes per pound at 500 degrees, turn off the oven and leave it for 2 hours. Does the internal cooking and the resting at the same time.
The cap is my favorite part of the rib roast ! Then the rib meat between the bones ! Thanks for the video ! Your a master ! And a master braiser! Lol. Can't get enough of your video's !
I want to see you do some video about cooking less common cuts of meat such as, Heart, tongue, liver maybe some kidney and lung. Like an organ week for each animal! Liver, Heart and tongue aren't that bad really! I would probably elect to cut prime rib into steaks (right or wrong) even if the cut they use is used for a roast because I know I can cook it easier that way. I really need better tools for cooking this stuff from thermometers, cookware and appliances (mine are really cheap). Thanks for the tips and the reasoning behind the liver/organ meat is it's good for your liver health (beef/organ meat and Salmon+) Helps control Fatty liver disease, fibrosis is the next step.
Thanks Sonny, amazing recipe AGAIN!! The first cook takes about 2 hours 9 minutes at 200 degrees F. But how many minutes did it take for the final cook of 450 degrees F to reach an internal temp of 120 degrees please? About 30 minutes?
I followed your previous prime rib video and it was magnificent! I felt like a total G! I wish I could post a pic of the result & I didn't have to use filters to make it look dope AF! Cant wait to try the new stuff in the vid!
Awesome 👍, not far from mine, I learned with Michael Symon, my brother orders a 7-9 bone rib, has to wait til July so ages, but $250!!! Last year was $175 aged .. we used to get a half slab beef(half a cow) $1200 and butcher it, now it's $2700 and good luck lol. Gonna hunt more now. It's crazy! Sry rant but insane prices... Onions look great, have to try. Tyvm tc.
A strong consideration would be the removal of the rib cap (spinalis dorsi), which is filled with sinew - cleaned-up the rib cap is very flavourful on its own. It might be larger or smaller depending on the cut and eye of the actual roast itself.
This video came out 2 days too late. I made your other prime rib with the roasted bone sauce for my family the other night. That was like the 4th-5th time I’ve made it and the family LOVES it. I follow your instructions and I always pull mine at 117-118 and it carries to 134-135. 👨🏻🍳💋
Yes, i did and still do, season between ribs and roast, after cooked the ribs are cooked but tough, wrap in foil, cook low another 3-4 hours and perfect beef ribs, the top 6-7 ribs best as you know lol. But insane prices now, been huntng more snd butcher for friends.. im in RI, idk if other parts country use butchers anymore?
I'd like to see you do a video on caramelized onions, specifically the difference between how they are prepared in restaurants vs. how home cooks are instructed by recipe writers to cook them. I read earlier that in a (maybe a specific one?) restaurant, diced _white_ onions are grilled w/ butter at medium-low heat for hours (6 to 8, iirc), then transferred to a container to soak in their own juices until needed, at which point they are quickly reheated for the dish(es) that need them. Now, my experience w/ caramelized onions has only been in my home (I worked in restaurants for about 25 years, but only in Mex/Tex-Mex and smoke TX BBQ joints), and only for a French onion soup recipe I found online, and the process took what a home cook might think a long time, but was not even _close_ to being six hours. The soup was good, but now I'm wondering if I should try the low-and-slow method if I make it again. I know! That's a lot of info, But damn, bro! I need to know!
Looks fantastic, great method, killer sauces 👌 I really enjoy rib cap more on the done side - at least medium but even better at mid-well or well: the fat renders beautifully and the texture is superior (imo).
I use a pair of safety glasses that I have in my kitchen just for onions. It's the burst of juice as you cut that irritated the eyes. You'll see it on the glasses.
Okay sonny crazy question when I do the onions can I rinse them first I've always used cold cool water and move them around in there although I do use a salad spinner so getting excess water off of them has never seemed to been a problem for me
Not gonna lie, but that prime rib looks worth every single penny. I can't even imagine what kind of sandwich that would also make if sliced super thin with a deli slicer 😳
I made big prime rib for Christmas dinner last year and did it pretty much the same way and it came out amazing. Though I roasted it with the bones still in and kept them as my chef's tax to eat later
I like to take all my fatty trim (cut it into small pieces) and the rib bones off of ribeyes and deep fry them. All the fat renders out and they get crispy and sooo good. Toss them in some rosemary salt when they are still hot. Edit: fry some diced blanched potatoes in the oil after you crisp and render the ribs and fat. Crispy beefy potatoes, crispy rendered beef fat, crispy rib bones and ribeye...one of the tastiest meals you can eat.
Why more people don't cook rib roast, whole beef tenderloin, pork loin and beef tri tip this way is stunning, me occasionally BBQing for 60-80 people. No complaints, I show friends, but it never takes, so I give up. But the melted onions (minus the excess burnt), I'm stealing that. Take care!
Yes, I remember when every supermarket had a crew of butchers on staff. Expert trimming (excess fat) was the standard. Fat is like the growing “false bottom” in our food/beverage containers 😂
Yea it's crazy . I've butchers my whole life, but had a butcher, can't hunt everything lol. Now people in market can't tell balogna from ribeye, youngest daughter wanted to make beef teriyaki, told her get flank or fatty top sirloin.. kid sold her a $30 NY strip and said this is best we have, was beautiful steak, but for beef teriyaki 🧟, we need butchers back👍
Never had heard before of melted onion, but going to have to try it. My British friend just calls it Woster by the way, just like they say Lester for Leicester. They don't even worry about the shire 😂
If you want Umami flavor, I highly recommend Kimono Mom's Umani Sauce. It's a mix of soy sauce, shiitake, kelp extract and other things. It's available in the US only via Amazon since it is made in Japan.
@@LeifEriccson43 Having used both, I'd argue the Umami sauce has more umami than merely miso paste by itself. Granted, you could get the best of both worlds by combining the two.
I hope you're all having a great day out there my friends! enjoy this prime rib recipe and HAPPY COOKING!
Jesus loves you may God bless you
Jesus also loves sous vide! would you consider making (or have you already made?) a video on a sous vide prime rib? use the thing all the time for chicken/steak/etc, but I would love to see your take on something like this!
How confident are you on that Bluetooth signal? My Meater disconnects the second I put my big Traeger lid down. I love your book btw!
First... You did nothing wrong here - it's spot on. However, the butcher should have trimmed the nose - that was just a fisting the customer in a grocery store. No, way, a private shop would screw you over like that. Bones in or not - it's about cost and presentation. There is zero difference in flavor and I used to cooked 30-40 of these per week for years.
At home, if you are looking for protein/edibles... No need for bones - cook it on a rack - and even raise the roast a bit more off the rack with a couple of spoons.
Please please please….teach me how to make Barbacoa. I don’t even know what cut of meat to use. The only way I can get some is if I go to a restaurant here in Houston. Help!!!
I love this more laid back style of video. I'm not working in a restaurant; I'm cooking for myself and my family, so I can take all the time in the world to make these recipes. A rushed video gives the impression that the recipe needs to be rushed and that does a disservice to the food.
This is essentially Alton Brown's method, which is my go-to family Christmas dinner, I've probably done it 15 times. Alton's recipe: dry brine for several days, cook low and slow, pull a at 118, rest 30 min, expect temp to for roast beef to climb to 130. Put your oven up to the highest it will go, and pop the rested roast back in for 10 or 15 minutes.
I cut the roast from the ribs and cook it tied, I like that it takes longer to cook, it's less likely to get away from me and over cook. I'd rather push dinner back an hour and risk the uncle being drunk compared to realizing that the roast is done, and Chronically Late Uncles just arrived and still haven't got their coats off when we're serving.
I dry age at least overnite, or a couple of days ahead, if timing works, it's totally worth it, and make casseroles ahead, and batter for yorkshire pudding which wants to be cold to puff up it's best. You know, so I won't be dog shit from cooking all day. Yeah, I know, it's only relative.
I agree with Sonny, the carry-over is usually way underestimated, I also pull it way before Altons 118, around 100-110, rest only for 20 or so minutes if everything is a go, but it could sit for quite a lot longer if Chronically Late Uncle is in play. I also don't go all the way to 500 in Altons method, it just sets off the smoke alarm. 425 is about perfect, still takes 15 minutes or so for the crust to finish, pull at 120 or so for a rest on the carving board. I also pull any casseroles (family still has a hard time getting past Granny's 1950's era Durkee green bean/mushroom soup/ canned fried onion and Creamy Cheezy Pearl Onion casseroles)
When the roast is pulled the second time, in go the casseroles on the bottom to crisp up. Pour off excess fat, roasting pan goes in on the top to heat up for yorkshire pudding. When the roasting pan is wicked, spitting hot, pull the sides, and start to get the family to the table so Mom and the Aunts can do the whole you can sit here and I'll sit there dance, get a nephew to pouring wine and a niece to bring sides to the sides to the table. Chug a glass of wine, refill. Pour the cold batter into the roasting pan, crank the oven up for the finish line.
Now you have 5 or 8 minutes to: wave a dishcloth at the fucking smoke alarm while trying to find someone tall enough to reach the button to silence the goddam thing; to ice down where you burned eyelid with spattering grease by pouring cold batter into hot oil; yell in to Dad and the Uncles two or three times to turn off the goddam TV and get in here so we can eat while the food is hot; tell your niece to maybe look for herself in the kitchen drawers for more serving spoons
Pull the Yorkshire pudding, slice it onto a serving plate, find your niece who's since wandered off again to put it on the table,
Cut off the string, slice along the ribs, guard this with with your knife for yourself, bring the roast to the table. Bask in the oohs and aahs from the aunts. Evaluate the drunk level of the fathers and uncles, recognize that not one of them can be trusted with the carving knife, they will try to cut the thing in half and make 2" thick pieces out of it.
First slice, thin from the side for the aunt that doesn't like it TOO rare (she really likes it well) and cut that in half when she says Oh, my not THAT big). Always keep your guard up if the rib morsels start going fast, look threatening, making sure they know you will stab them if they take the last one. More half slices for the rest of the aunts, bigger full slices for the uncles, a couple of spares cut in half for seconds. Save special crispy morsels for yourself and the nephews and uncles.
Finally, sit. Toast your wonderful family graciously. Chug the wine and state: "YOU KNOW I LOVE YOU AND I'M OUT!!!"
I too use AB's reverse roasting method. Perfect every time and I can let it rest a little longer before crimping if the sides (or Uncle) isn't ready.
My mother won't let go of the 50's era casseroles either. Though I did carmelized white balsalmic cippolinni onions for thanksgiving last year.
This made me chuckle, information and funny, cheers
I made these onions and they were outrageously delicious!!!
Roast rib is one of my party dishes. What I do different here is: (a) Do at least 3 ribs, hell of an expense, but worth it. (b) Roast on the bone and untrimmed. (c) Cut from the bone after resting, just before carving. Save the fat from the tray and any trimmed off the joint before serving to cook down a second time for clean dripping.
You! my friend are awesome! My wife and I love your videos, your recipes and we are always blown away by how outrageously fantastic everything turns out. You are the man!
Best meal I have ever made. The combo of the melted onions horse sauce and rosemary seasoned prime rib is unbelievable! Thank you Sonny.
I hope you're all having a great day out there my friends! enjoy this prime rib recipe and HAPPY COOKING!
I’ve followed your tik tok for years and just found your UA-cam! I love your videos, you genuinely teach and explain so much. Keep up the amazing work, I’m a loyal new subscriber!
When I was a butcher at Whole Foods we would cut the bones off and tie them back on to the meat so that you get the extra flavor but all you have to do is cut the string to get the bones off. We also trimmed all that extra fat off before we even put it in the case. A Ribeye (which is what that is, it's just not sliced into steaks) should never have more than 1/8 of an inch of fat around the edges (that's about the thickness of a butcher's knife). It can have all the fat you want internally, but we would always trim around those edges. That fat can be heavier than the bone! LOL
yeah that triangle shaped tip was a a good 8oz at least!
I slather mine down with olive oil, fresh grated garlic, fresh thyme, Lawry's garlic salt, fresh cracked pepper and Italian herb mixture. I have found it far more flavorful to rub down in between the bone and the roast and then retie. Just really gets the flavor in there
@@dreichert1438 Sure. Sounds awesome.
You don't need a butcher for that if that is what you want.... a six-year-old can do that. The bones add no extra flavour (that is nonsense.) However, you need air circulation under the meat, and you can get that with a rack - or rack and a couple of spoon. No rack? Bones will help getting a more even cook - but it adds no flavor, and you lose weight in actual meat.
Totally agree Kenny. Also bone-in prime rib is different from boneless and priced accordingly...boneless is usually significantly more $$$.....and...who is roasting prime rib at the start of summer? Re-post this in December please
I've been making stewed mushrooms and onions since I was a kid. but I add garlic in a little white wine. Vermouth works well.
Really appreciate your channel. Learned new things everytime. I have tried multiple ways of cooking a rib roast, prime rib, etc. I buy bone on and season my bones, bag them and vacuum seal them. I accumulate enough bones by summer, and make bbq beef ribs for the family. The rib roasts always go on sale at Christmas time and Easter, so I stock up, season with a dry rub, bag, vacuum seal, and into the freezer. I have found Sous Vide to be the best way to cook them. I get edge to edge medium rare, cooked at 128° F. I take it out of the bag, keep juices and always make a roux, and subsequently gravy. To get my finish sear I throw it on the grill for a few minutes. I let it rest for about 20 minutes. It is always a perfect roast. You have a great channel. Really appreciate the tips and methods.
Add raw horseradish to the melted onions. I refused to make another sauce. I had my au jus and melted onions and was lazy and tried to make a onion/horseradish hybrid sauce and it worked well enough.
Very impressed that you mention "good burn." I utilize this method when I make Filipino Siomai Sauce, which includes garlic as the "taste," which produces the same flavor, unbeknownst to Filipinos of my simplifiying of a much longer process, rather not necessary as I have already proven and taste tested with Indigineous Filipinos, in the Phiippines and they find no discrepency. Kudos to "good burnt" which very few know of in real life. Oh, one more thing, try Shallot Greens instead of Chives and especially if "fresh" dried, like in an air fryer as whole "stems/leaves" on low heat for hours as needed. (60C/140F) The flavor is so much better than chives or green onions or spring onions, etc, that you most likely will never sway from these, as I never do, if possible. (by the way, easier to grow than chives and they seem to last forever when cut 3 or so inches from the bottom when harvesting, allowing them to regrow. I have some planted once, literally about 5 years or so ago and still producing to my heart's content and my taste buds' pleasure)
Great video. Excellent technique. I usually roast prime rib to 105F, then sear the exterior in a cast iron skillet. By the time the searing is over and the meat is rested, the temperature is up to 125-128F.
All about trying the onions…. Thanks for the heads up. Add em to any steak..?
I cooked this meal for the first time and really enjoyed it. I suspect I didn’t get the exact cut for prime rib. I live in peru and they don’t sell large roast cuts.
It was still good although i might skip the Worcestershire sauce next time.
The melted onions were amazing and work great as leftovers to spread on beef sandwiches. Gives a salty onion smear
love your use of LEA & PERRINS on this.
I LOVE your videos! I can't wait to show this to my husband. BTW I REALLY LOVE your live shows! You make me laugh so much!
So glad you enjoy Salty mama!
YES!!!! More old classic recipes please!!!!!!!! Have you seen this series called “ The Taste of Things” ( prime video) ??? It’s amazing!! Maybe you could find some tiny birds called Ortolan which have become almost extinct in France and were cooked in such a way as to be eaten whole, so diners needed to cover their heads while eating them. I WAS SHOCKED TO SEE THIS and so thrilled to learn all this French culinary history. I’m sure you probably already knew about these Ortolans, Sonny, but seriously, I was gobsmacked!! Thanks so much for this classic stuffed chicken video!!!! ❤️
Great video! I’d love to see how you make Yorkshire pudding to go with it.
Typhur is an awesome product. Our rib on prime was perfect.
I tend to make prime rib once a year-when it's on sale at Publix during Christmas time. They sell it with bones cut and tied. I found that Food Wishes has a good recipe for prime rib-the baking is unconventional, but makes good bark and deep pink edge to edge. Take the meat out and let come to room temperature over a few hours. Cover with softened butter that has herbs mixed in. Preheat oven to 500, and bake for exact number of minutes in formula 5mins for every pound. Then turn off oven and continue to let rest in oven (do not open door) for 2 hours. Seems unusual, but it's always come out flawless. With the ribs, I leave them as is and make another meal off them. I suppose I could broil to add a bark to the top, but I just like the tender meat as is and with some BBQ sauce.
The suggested sides seem like items to try for other cuts of meat as well-will give them a try!
Saving this for Christmas.
Thanks!
Thank you!
I love horseradish on my prime rib and steak in general. Great video as always
I love seeing new videos from Sonny pop up in my feed. I just made your BBQ sauce last weekend and now I need to go shopping for a prime rib.
I learned how to do this as a 19 year old at a Country Club where we routinely cooked 100- 125 Prime Ribs Every Weekend..... Sonny is spot on, on this......I know, so you Know, so if you know.....We all Know!
Now I know!
@thatdudecancook - try the melted onions with a little cider vinegar added. I over did the butter one time and had to cut the richness. Worked great and now I make them that way every time.
I love your use of LEA & PERRINS on this. Secret umami sauce!
Try Bear & Burton's W Sauce. Their Worcestershire blows Lea & Perrins away. Obviously, in my opinion.
It has to be the original UK Lea and Perrins!
Great video. I usually pull at 115, but I like a medium rare cut
Ok, Thanksgiving dinner just got decided! Thank You!! Really enjoy your videos.
3:20 Even the roast is smiling because it's so good. 😅
Try just wetting a paper towel and keeping it by you when you cut the onions. It really works!
I've always used the Chef John's Perfect Prime Rib recipe. 5 minutes per pound at 500 degrees, turn off the oven and leave it for 2 hours. Does the internal cooking and the resting at the same time.
If you are using Chef John's Prime Rib Recipe , then you should also use his Prime Rib Gravy recipe:
ua-cam.com/video/6WMXdOFiV_w/v-deo.html
The cap is my favorite part of the rib roast ! Then the rib meat between the bones ! Thanks for the video ! Your a master ! And a master braiser! Lol. Can't get enough of your video's !
I want to see you do some video about cooking less common cuts of meat such as, Heart, tongue, liver maybe some kidney and lung. Like an organ week for each animal! Liver, Heart and tongue aren't that bad really! I would probably elect to cut prime rib into steaks (right or wrong) even if the cut they use is used for a roast because I know I can cook it easier that way. I really need better tools for cooking this stuff from thermometers, cookware and appliances (mine are really cheap). Thanks for the tips and the reasoning behind the liver/organ meat is it's good for your liver health (beef/organ meat and Salmon+) Helps control Fatty liver disease, fibrosis is the next step.
Thanks Sonny, amazing recipe AGAIN!!
The first cook takes about 2 hours 9 minutes at 200 degrees F.
But how many minutes did it take for the final cook of 450 degrees F to reach an internal temp of 120 degrees please? About 30 minutes?
"Dry brining" plus "reverse searing" IA always the way to go. Chef Jean Pierre also demonstrates this technique on his UA-cam channel.
I followed your previous prime rib video and it was magnificent! I felt like a total G! I wish I could post a pic of the result & I didn't have to use filters to make it look dope AF! Cant wait to try the new stuff in the vid!
Awesome 👍, not far from mine, I learned with Michael Symon, my brother orders a 7-9 bone rib, has to wait til July so ages, but $250!!! Last year was $175 aged .. we used to get a half slab beef(half a cow) $1200 and butcher it, now it's $2700 and good luck lol. Gonna hunt more now. It's crazy! Sry rant but insane prices... Onions look great, have to try. Tyvm tc.
A strong consideration would be the removal of the rib cap (spinalis dorsi), which is filled with sinew - cleaned-up the rib cap is very flavourful on its own. It might be larger or smaller depending on the cut and eye of the actual roast itself.
This video came out 2 days too late. I made your other prime rib with the roasted bone sauce for my family the other night. That was like the 4th-5th time I’ve made it and the family LOVES it. I follow your instructions and I always pull mine at 117-118 and it carries to 134-135. 👨🏻🍳💋
I did this method at Christmas this past year. Fantastic! Wish I could share a picture
Yes, i did and still do, season between ribs and roast, after cooked the ribs are cooked but tough, wrap in foil, cook low another 3-4 hours and perfect beef ribs, the top 6-7 ribs best as you know lol. But insane prices now, been huntng more snd butcher for friends.. im in RI, idk if other parts country use butchers anymore?
Cue 80’s music action sequence!!!!!
I'd like to see you do a video on caramelized onions, specifically the difference between how they are prepared in restaurants vs. how home cooks are instructed by recipe writers to cook them. I read earlier that in a (maybe a specific one?) restaurant, diced _white_ onions are grilled w/ butter at medium-low heat for hours (6 to 8, iirc), then transferred to a container to soak in their own juices until needed, at which point they are quickly reheated for the dish(es) that need them. Now, my experience w/ caramelized onions has only been in my home (I worked in restaurants for about 25 years, but only in Mex/Tex-Mex and smoke TX BBQ joints), and only for a French onion soup recipe I found online, and the process took what a home cook might think a long time, but was not even _close_ to being six hours. The soup was good, but now I'm wondering if I should try the low-and-slow method if I make it again.
I know!
That's a lot of info,
But damn, bro!
I need to know!
My mum is English and doesn't say Worcestershire BUT "Wooster" sauce. It can spare your blushes and is faithful to how the poms say it.
you could use fish sauce first as well, dill in the horseradish sauce I love as well !!
Looks fantastic, great method, killer sauces 👌 I really enjoy rib cap more on the done side - at least medium but even better at mid-well or well: the fat renders beautifully and the texture is superior (imo).
I just bought the meat probe on your recommendation and I can't wait to try it out!!
I use a pair of safety glasses that I have in my kitchen just for onions. It's the burst of juice as you cut that irritated the eyes. You'll see it on the glasses.
Saving this for choosing prime rib. Enjoy cooking everytime with Typhur !!
You are one of the few real cooks in youtube I love your recipes
Please make a rosemary salt low sodium all flavor recipe please.
That looks like the Typhur meat thermometer! I love mine!!! 🔥🔥🔥🔥
It’s like an onion sauerkraut, looks really good I’m definitely going to try it
Okay sonny crazy question when I do the onions can I rinse them first I've always used cold cool water and move them around in there although I do use a salad spinner so getting excess water off of them has never seemed to been a problem for me
I do a roast every Christmas. I overcooked it once. Needed to step outside cause i had to fight tears. Gotta get it perfect when im shelling out 100s
Not gonna lie, but that prime rib looks worth every single penny. I can't even imagine what kind of sandwich that would also make if sliced super thin with a deli slicer 😳
beautiful cooking.
My wife makes these INSANE creamed pearl onions. Kinda reminds me of these, except her’s also have cheese😊
I made big prime rib for Christmas dinner last year and did it pretty much the same way and it came out amazing. Though I roasted it with the bones still in and kept them as my chef's tax to eat later
That's great.. My fav..
My mouth is watering… looks SO AMAZING!
I use a fan set on high to defeat the onions. Make sure it is blowing the onion fumes away from your eyes.
I like to take all my fatty trim (cut it into small pieces) and the rib bones off of ribeyes and deep fry them. All the fat renders out and they get crispy and sooo good. Toss them in some rosemary salt when they are still hot.
Edit: fry some diced blanched potatoes in the oil after you crisp and render the ribs and fat. Crispy beefy potatoes, crispy rendered beef fat, crispy rib bones and ribeye...one of the tastiest meals you can eat.
Dude I love the look of your patina on your Misono sujihiki, but there are some spots that look like rust.
Nice cooking advice
Why more people don't cook rib roast, whole beef tenderloin, pork loin and beef tri tip this way is stunning, me occasionally BBQing for 60-80 people. No complaints, I show friends, but it never takes, so I give up. But the melted onions (minus the excess burnt), I'm stealing that. Take care!
me eating this alone in one sitting 😭
Naked!
Hey dude! I have learned that when cutting a onion, never cut off the root until the end that way you wont cry.
Yes, I remember when every supermarket had a crew of butchers on staff. Expert trimming (excess fat) was the standard. Fat is like the growing “false bottom” in our food/beverage containers 😂
so true! don't even get me started on the fish department in supermarkets
@@thatdudecancookwhat's wrong with supermarket fish counters? I'm curious cause that's the only place to get fish for me locally
Yea it's crazy . I've butchers my whole life, but had a butcher, can't hunt everything lol. Now people in market can't tell balogna from ribeye, youngest daughter wanted to make beef teriyaki, told her get flank or fatty top sirloin.. kid sold her a $30 NY strip and said this is best we have, was beautiful steak, but for beef teriyaki 🧟, we need butchers back👍
i will
I Love That Dude Can Cook Videos 💖
I will make it and get back with you sir !
The holidays are coming.. I’m going to make before hand, practice and an extra meal 😊
i like to use a tomato reduction on mine
Flipping fantastic.😊
Wow i love this recipe 👌👌👌
I Love Your Recipe 😍
Never had heard before of melted onion, but going to have to try it.
My British friend just calls it Woster by the way, just like they say Lester for Leicester. They don't even worry about the shire 😂
awesome recipe
Hell yeah. Thanks dude!
Damn, that prime rib looks amazing but the melted onions and sauce just send it over the top. I’m impressed 😊
Well done
Delicious recipe 😊
2:52 "I just like scoring things" Ah.. so you're a teacher.
looks amazing. Did you bring the roast to room temperature after the 24 hour dry brine in fridge? I am assuming so but you didn't mention. Thanks
Very nice recipe
Sounds GREAT. Now, where IZZZZZZ the recipe link?
great vid man.
If you want Umami flavor, I highly recommend Kimono Mom's Umani Sauce. It's a mix of soy sauce, shiitake, kelp extract and other things. It's available in the US only via Amazon since it is made in Japan.
You could also use miso paste which is much easier to get in the US.
@@LeifEriccson43 Having used both, I'd argue the Umami sauce has more umami than merely miso paste by itself. Granted, you could get the best of both worlds by combining the two.
Looks delicious
Wonderful
Plus I just like scoring
I don't know what sounds better, a perfectly cooked mid-rare Prime Rib Roast, or ThatDude's 80's aerobics music...
Nice resipe
Nice work😊
Sonny, your prime rib is truly a thing of beauty...