How to Cook a Perfect Prime Rib | Chef Jean-Pierre
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- Опубліковано 15 гру 2021
- Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/pr...
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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VIDEO LINKS:
Horseradish Sauce: • Easy to Make Horseradi...
Au Jus: • How to Make An Amazing...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Digital In-Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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Happy Holidays Chef. Thank you thank you thank you.. I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120.
I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. thank you Chef.
That is just awesome to hear! Nothing pleases me more that reading this kind of comment! 😀
@@killW1266 Its still a prime rib or a standing rib roast. He is actually talking about the meat grading. Prime graded beef is much more marbled. Choice is the next step down.
@@killW1266 It was a Prime Rib, which is also known as a Standing Rib Roast. He was looking for a USDA Prime Grade, but could only find a USDA Choice Grade roast. Choice in simply a step down from Prime.
You also want roast room temperature before puttin in oven, never go from fridge to oven..
@@jeffreygeorge219 You'd have to leave a rib roast out on the counter for about 6 hours, or more, to get it to room temperature in the middle. Cooking low and slow allows the internal temps to rise without burning the outside. Its the same principle as smoking a pork butt.
this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP
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I could listen to him all day!
Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!
what a likable guy!
Happy Holidays to you and your family Chef. Last year we invited my sister for Thanksgiving and she bought a VERY expensive standing rib roast for me to cook. I had never attempted this before and did not want to fail. I looked at many methods and videos and happened upon your channel. Your method made the most sense to me and offered many advantages including perfectly cooked from center to outside, really great bark, and the forgiving rest period in the middle. Needless to say the prime rib turned out perfect! A month later at Christmas I repeated the recipe with perfect results again. Since then I have made many of your recipes and all have been the best recipes ever. Your skill, experience, and ability to teach novice cooks proper techniques makes you a treasure on UA-cam. Continued success in the New Year and Thank-You!
I'm 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder.
Saw this video, and gave it a try. I had an 11 pound, four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I've ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.
So then when it was done before carving did you just slip the bones out?
@@Volvican The butcher slices between the four bones and the roast, but not all the way down. Leaves about an inch or so still attached across the bottom. Then ties everything back together. When the roast is done, I cut the strings off, the bone section falls back and I easily slice that small remaining area releasing the bones. Now the roast can be carved without any difficulty.
I seperate the bones and put them back in the oven as it's cooling. Perfectly roasted bones for someone to enjooy.
Sometimes I freeze the roasted bones and used them later when I make slow cooked beef stew. Put them in the bottom of the slow cooker and lay everything else on top. Fantastic flavor enhancer.
@@sabyegrp Great idea!
@@sabyegrp Thank you so much for sharing your method with us!
I love this man, his voice, accent, personality and of course his wonderful cooking.
Wow, thank you😊
I tried your method today. I was a bit nervous because prime rib is so expensive and I wanted to be sure nothing would go wrong. Nothing did go wrong. It came out absolutely fantastic. Best prime rib I have ever had, and that includes high end restaurants famous for their prime rib. Yours is MUCH better. I have made many of your recipes and they always come out excellent. With your recipes and methods, who needs restaurants? I will never order prime rib in a restaurant again. If I want prime rib, from now on I will make it at home - your way. Thank you very much for teaching this.
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I'm using your recipe for my wedding and I am absolutely excited!🎉🎉🎉
I made this wonderful Prime Rib for New Year dinner yesterday.
Absolutely delicious and tender.
Salted-pepper meat and left 48 hours in the fridge, uncovered.
Brought it to room temperature for 5/6 hours.
Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper.
Back in a 500F oven for 10 minutes.
Meat was incredible juicy and tender. Thank you chef.
I cooked a 24 lb prime rib for Christmas this year, and I did it this way. The whole time my mother kept saying “are you sure it’s cooked all the way?!” And I had to keep reassuring her that everything would be fine. It turned out perfect, and everyone was complimenting me the whole night. Thank you Chef JP!
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What is estimated cook time per pound?
@@echamber623k It took 4 hours and 45 minutes to cook my 24lb prime rib to an internal temp of 130 F. I used a probe thermometer and set it to go off when it hit the temp. Always cook to the temperature, not the time.
@@corky1256 thank you! I have seen anything from 5 hr to 9 hr so trying to get rough timing but will monitor temp and adjust temp as needed.
Sounds like we have the same mother
@Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.
Voila ! Absolutely gorgeous prime rib made here … a tradition. The small end absolutely … only prime well marbled. Chef JP just gets it …. Exactly the way I will cook it … only I go to 112 degrees …. It comes up to 120 while resting … god forbid overcook the king of roasts. Merry merry Christmas to the finest chef on internet.
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I used this recipe to cook a holiday rib roast for myself, my daughter, and our dog. It was absolutely out of this world. If you use this recipe (and please buy your rib roast from Whole Foods), you will have an extraordinary experience. Big thanks to Chef Jean-Pierre.
How did the dog like the au jus with the roast?
I bet he passed on the horseradish. Lol. 🔥 😀
@@sfopaladin2661 Loved it, and we let him chew on the bone while we held it. It really was great and the quality of the meat was critical.
I could eat prime rib for breakfast, lunch and dinner! 😋
😋
Its great, right now you would need to be a very wealthy person to do that
@@faecal_transplant_donor A.) I very highly doubt that. B.) Stop being a UA-cam comment “doctor” or “nutritional evaluations expert.” and THANK GOODNESS FOR C.) People like YOU are why the block button exist. Thanks for playing, super fun person at parties!
This makes so much sense. The ability to cut & serve "hot" instead of the old "rest (cool) & cut" method.
Just cooked this yesterday. Had it seasoned in the fridge the 72 hours, cooked it to 130, let it rest for 90 mins than reheated it for 10 mins at 550. It was delicious and juicy. I will be doing this again! Thanks for the helpful tips Chef Jean Pierre!
Interesting that you cooked it all the way to 130, because typically cooking this way to 119 or 129 F will result in carryover bringing the temp in the center up to 134 or 135 by the time the roast has rested.
@@BradiKal61Some people prefer it more cooked than med-rare. I like mine at borderline med-well. I’ve been cooking beef for 30 years and I’ve never seen the temperature rise more than about 5 degrees when resting. There’s no way cooking to 119 will rise to 134. I did this a few days ago and cooked it to 137 and it peaked at 142 which is like the lowest temp range of med-well and juicy pink throughout.
@@jumpman2680 You have to be kidding? No way to keep it from going over 5 degrees....get a new thermometer lol
This guy's enthusiasm is amazing.
I love this channel. I actually learn things. So often I just smile and think, "Well... I've been doing THAT wrong for 30 years.. "
While I never doubted you are French, when I saw the amount of butter you put on I know it for sure.
How can I double like this video? Well I’ll just keep watching it and send it to my friends.
Sacrilegious to serve this AMAZING piece of meat WITHOUT a generous portion of YOURKSHIRE PUDING !!!
You sir are one-of my MOST TRUSTED culinary instructors . Thank you for everything you do . ( AND ) you're fun to watch .
Ontario Canada .
The fact that you could laugh at yourself won me over right from the beginning. Love your channel, Jean-Pierre.
i did this prime rib for Christmas. let me tell you the chef was right it was Beautifull juice just all-around great best ever. I would suggest that the people should watch this guy he is the real thing
So, I have never cooked Prime Rib, thought it was too complicated to get it perfect like my favorite rest. I followed Chef's instructions EXACTLY and my finished results looked EXACTLY like his! I was so proud and happy with the results and all guests were impressed! Thank you so much Chef Jean-Pierre!
This a note of deep thanks to Chef JP. There was a time when I wouldn't have even DREAMT of gambling my shabby, semi-literate cooking skills against a costly prime rib roast. But now, after a year of watching Chef JP in action, I feel perfectly confident in this undertaking. I am an aging, retired Army guy, and I decided to teach myself how to cook. It never would have worked without Chef JP leading the way.
So glad I could be of help! 🙏❤️
Amen
Remember to measure carefully and always cook with wine!
my wife cooked it just like you said and it was the best ever! Many thanks, you made this family every happy.
I just made this today and I was scared I'm gonna mess it up. But by following all of Chef JP's procedures it came out totally perfect. My wife and kids love it.Thank you chef! You're the best!👌🏻
I've been a hack at-home sorta, kinda amateur Chef for 50 years - and have made many dozens of Rib Roasts, using many methods, over 50 years of my cooking hobby. I've tried a LOT of methods to do a rib roast, or NY Strip roast. Had a handsome choice grade 5 pound Rib roast for Christmas yesterday, with bones tied to the meat - which I left intact with the string ties as I don't mind at all gnawing on the bones as a snack. I only dry brined it for 6 hours and next time WILL give it overnight as that did help!!
Reached 115 degrees at the 2 hr 10 min ish mark. Followed all Chef Jean-Pierre's directions and this WAS THE BEST rib roast I've EVER done in the house. Will try this on the Kamodo too. THIS is a WINNER!!! THANK YOU Chef Jean-Pierre !! :) THIS is how I will do my rib roasts from now on................ NO if's, and's or but's.
By all means, do buy or make some Herbs de Provenance.
Historically our family had the "Burning of the Bird" ceremony every Thanksgiving and Christmas. A number of years ago I convinced the family to let me do this recipe with the prime rib roast. Mom got a break, we got a great feast and everyone was happy! Thank you for sharing with us!
Lol, burning of the bird, gonna remember that.
I used the reverse sear method on a strip roast last week, the only difference was scoring the fat cap. I will never use another method again! It was amazing!! Love your channel!!
It's cooked perfectly!
Chef Jean-Pierre is the "Rodney Dangerfield" of chefs on UA-cam and the most enjoyable to watch. Merry Christmas.
ps, the best chef, too.
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100% the best chef. And the humbleness is so refreshing. Those who are the best welcome the rest. ❤
Love his energy and his non-pretentiousness. His instructions are simple and too the point, which is so welcome. Thank you Jean-Pierre.
have now made 2 prime ribs this way with 100% success Highly recommend this thanks for this technique
Looking through UA-cam videos for recipes between Thanksgiving and Christmas, I have come to the conclusion that I only need to go to Chef Jean-Pierre's videos to get the best recipe that anyone could find. So, stop wasting time and just follow how Chef Jean-Pierre does it. Thanks Chef!
I realize this is an older video, but had to post. Like many others, I too gave the rib-roast a try. I've been cooking for 50 years, but never made one. I cooked a 10lb, 3-bone just as you described. I used the salt rub for 48hrs. It came out perfect! I was a bit worried when it hit 120 after 3.5hrs, thinking the thermometer probe was misplaced. Thank you for all the help and encouragement.
My dad loved a standing rib roast. My mom was sick a lot. She had serious lung problems. I cooked my first prime rib, under her direction, when I was 12. I did roast potatoes, Yorkshire pudding, and gravy. I’ve been cooking it for 60 years now. I love the reverse sear method.
Oh my Goodness Chef! You read our minds!! We were just talking about the anxiety of this cut of meat and you totally erased all fears!!! Thank you sooo much for this one!!!!
THIS is the recipe you want to use! No BS
This is a foolproof way to cook prime rib
I have got to say I LOVE WATCHING YOU! You are the first chef that stands firm of using a scraper instead of using their knife. You are extremely funny and down to earth keep it up.
This recipe was awesome! Did this with an 11lb Prime Rib and my family was ECSTATIC about how awesome it turned out. Thanks Chef Jean-Pierre.
Chef, thank you so much for teaching me this. I used this method tonight for our Christmas Eve dinner with your au jus. I followed it with your chocolate mousse which I made yesterday. All of it was something I would only have thought possible at a high end restaurant. The smell of the meat with the herb de provance was absolutely “AMAZING” as you would say. Tomorrow we will have your chocolate cheesecake. I can hardly wait. I still have a lot to learn, but you truly made our Christmas Eve. Merry Christmas to you and your family.
Made a 10.6 pound today. Many thanks came out perfect.
I made my first prime rib for Christmas following this easy recipe. Turned out absolutely perfect! I set my prime rib out for about six hours to get to room temperature before going in the oven. This was so easy and delicious. Nothing to be afraid of.
Fantastic!🙏😀
This looks so delicious. We're having a rib roast for Christmas and I'm cooking it this way. Ordering from a local farm, but they are taking the bones off and attaching. It's so nice to have a world class chef without the big ego teaching us all kinds of cool stuff. His gaffes are very amusing! I've never bought so much butter in my life. Kerry Gold is my favorite - so creamy!
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@@ChefJeanPierre you're the best!
Kerry Gold is the best butter! I hope it turns out well Nancy. Am I invited?
My friend turned me on to Kerry Gold, now nothing else will do. Jean-Pierre, you are the best!
I love Kerry Gold too. Chef Jean Pierre is the best!
I die for french-dip prime rib sandwiches--he made this look so straightforward, I will never again go without ! Thanks, Chef !
Simple, easy, delicious. Who could ask for more? Fantastic job, Chef!
I’ve probably cooked 15 of these in my life trying different methods, and this is hands down the best way to do it. Same principle can be followed on a smoker or grill too
Made this for Christmas dinner and it was a huge success. Very simple ingredients, easy to follow recipe and the video helped a lot. Thank you for sharing this. Now looking forward to making the BBQ Bourbon Short Ribs for New Year's Eve dinner!
And this chef.. will be what I make for our holidays. I have decided that all my family holidays are now going to be knows with the prefix of Steak. Steakmas. Steaksgiving. Steakoween.... Steak of July. Steakorial Day. That look so easy and delicious.
"Cook it the way you like it!" couldn't be said better! You make it look so simple. And it really is. Thanks!
This Chef is the real deal. He will never steer you wrong. Great instructions every time. Thank you Chef!
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@@ChefJeanPierre
I’m sure you’re inundated with questions this time of year! 😬
Just discovered your channel and will be cooking a 13lb choice roast (excellent marbling) in 3 days. Is it ok to extend the time it’s seasoned & uncovered in the refrigerator and, do I need to put twine around it to help it cooks evenly? Any temperature adjustment? I’m going for the precise end result as yours in this video but am nervous the meat thermometer won’t reach the center and I’ll end up with an uneven color. I suspect I need to insert it on the slightly larger end. Unfortunately, I don’t have oven space to split it and cook each simultaneous. Thank you for this!
Chef,I tried this recipe for the first time. It was the most tender roast I have ever had. And everyone was impressed with the horseradish cause. Just great
Thanks for the reverse sear method. I have always done a sear and then a slow finish. This is now my preferred method. It was perfect!!
best cooking show on the interwebs! quality cooking and a charismatic dude makes for good eats.
I did use your method for cooking an 8 lb rib on Christmas and it was PERFECT. Thank you. Made your horseradish sauce too. Also a big hit with guests!
Sir, you are a so kind, polite, respectable person and a real chef, I really enjoy your videos.
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Followed your method step by step for my first ever prime rib. Family was super happy and everyone I show pictures of can’t believe how perfect it came out. Thank you!
I followed this recipe exactly except I used my pellet smoker for the first 3 hours and pulled at 127 degrees to rest before searing in the oven. Perfect medium-rare! Probably the best thing I ever made. Everyone loved it! Thanks for the recipe!!
Made this for a couple friends not long ago, used this video as a guide, it came out amazing...this guy knows his stuff
Hi Chef! I am a vegetarian but I still enjoy the heck out of watching your videos! Keep up the good work.
This recipe is a super hit with my family. Everyone always asks for the recipe. I cooked a 15-pound prime rib using this recipe and cook times. IT WAS PERFECTION!! No guess work, just allow enough time.
Chef Jean Pierre, you are the best. I lived in France for over 13 years and yes, my observation of the French palate is to eat beef rare to raw not even close to medium. This to me is rare to raw beef. That is why I always order the end cut and if I can't get it then I place an order for another cut of beef. A great technique of cooking as always but this is too uncooked for my taste, and I know I am not alone. Raw beef is always too chewie. But I say again chef, great teaching of cooking technique. BRAVO CHEF
I am new to this channel, I have only been watching a couple of weeks but I am absolutely hooked. I have already done a few recipes and they’re all marvelous. I’m a pretty good home cook and baker and I love to cook for folks who love to eat. The love Chef JP shows for food makes everything enjoyable from the prep to the finished product, and he has the same attitude I have, cooking is art! It should be fun and beautiful! Keep up the wonderful work and I will keep watching and cooking with you!
Making this for my family. it’s the first year I am cooking. I’m 24 and LoVE it. Thank you chef for the recipe. Happy holidays
I made this last night after about 18 hours in the fridge and it turned out EXACTLY like yours! And SO tender! I can’t believe how flavorful it is with just salt & pepper!!
Thanks Chef - you are such an inspiration! So enjoy watching and listening to your advice and tips.
Thank chef!! I was afraid to even think about attempting to cook a prime rib! But now I will and I'll do it for our New Years dinner! Your amazing and so generous to us your viewers, Happy Holidays to you and your loved ones!
Did everything this video showed and cooked a 12 lb rib roast to medium (company choice) - 5 hrs to 138/140. Lightly pink and they loved it! My first attempt. Thank you!
*Did this method last night for Christmas dinner. BEST PRIME RIB I ever cooked and easy as all get out. THANK YOU CHEF JEAN-PIERRE!*
Chef, I just want to say you are a genius! I've been making my roasts following your video, and they have turned out perfect each time! I did another roast this Easter, and everyone was raving about it.
You are AWESOME!!!
Another outstanding video Chef......You break down the recipe so well and make it easy to not only follow but understand....Making this for 6 todays dinner!!! Thanks and be well.
Absolutely fantastic. So easy!
This was so beautiful I watched it twice.
Now I am hungry. Yes it is gorgeous!!!
I’m making this for Christmas dinner. Thank you for all these videos. You’re the best instructor in the business!
I watched this on Christmas Eve 2021 after eating delicious French dip...I was not even hungry and my mouth watered as you sliced that first steak. Love prime rib and I want to try your technique. Thanks!
Delightful, from beginning to end.... "Give it to me..." Put such a smile on my face. I love this channel. 💖👍💖
Made this today and got the best reviews I have ever gotten. Everyone said it was better than any high end restaurant offering of prime rib they have ever had, I agree. Will definitely be making again. Thanks so much Chef
Finally, I now know how to cook prime rib the right way!! Thanks again Chef for another great video!! ❤️🤤🤤
thank you … chef jean-pierre i’m literally cooking this right now for thanksgiving and i know it’s gonna come out LOVELY! God bless you all!
Chef Jean Pierre is the man. Thank you for teaching us to cook, so we can enjoy these amazing meals with our family.
That was so simple and turned out so perfect! I rarely buy a large prime rib, because the first time I did, I ended up with over cooked tough meat, but I can do this!
Great post Chef! I used your method for cooking prime rib yesterday for our Christmas dinner. Paired the roast with Yorkshire Pudding, assorted vegetables and salads. Our family truly enjoyed the meal. The prime rib was the belle of the ball. Thank you!
Holy cow! I've never even done a prime rib before and saw my grocery store had them on sale so I brought one home and looked up a recipe. I watched yours and it sounded so easy and looked so yummy. It was! Everybody was amazed I did it myself. Even the picky eaters complimented it. Thanks for the videos and the amazing recipes. You have a new follower.
Worked like a charm for our Christmas dinner. Very easy and very delicious. Thanks for sharing your prime rib recipe with us!
My mouth was watering when you took it out of the oven. 🤤 and so easy to cook! Who knew!
Perfect! Absolutely perfect! Thank you so much ! I needed your hand on my shoulder. I only do a prime rib at Christmas and you provided some great tips . The dry brine and the long rest will be added to this years feast !
I made this holiday roast today for Christmas. It was a HIT with the family and was so easy to prepare. Thanks for the recipe chef JP!
Thank you once again for another great video. I traveled for many years giving speeches, etc and the dinner du jour was usually roast beef or prime rib. Retired now and love cooking which has been greatly enhanced by your incredible channel. I recently made my own prime rib for the first time ever using your au jus recipe and horseradish sauce. Best I've ever had in all these years. At 79 years old I'm serious when I say you have given me a new joie de vie! Thanks so much. You're the best!
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Hello Chef, my husband made your Prime Rib for our family this Christmas and it was amazing. For several years he made it with whole grain mustard, soy sauce, and cracked pepper. Though delicious, it was not the taste we experienced this Christmas. He cooked the Roast as you suggested and it came out perfect, the meat was pink and succulent. Our family was amazed at the flavor and tenderness. Wanted to take the time to tell you how good it was. Thank you so much for what you do. Happy New Year! See you in the next video.
Hello 👋 how are you doing?
I always used pepper and mustard too. The herbs and butter will change the flavor quite a bit I guess.
He always makes me smile. And mama mia, what an amazing chef and teacher. This looks incredible.
This turned out literally perfect … my whole Friendsmas dinner thanks you … I told everyone here about you and your UA-cam … another wonderful dinner thanks to your teaching … God Bless you Chef ❤
thank you one of the few real teachers out there today! I learned so much in this short presentation Brilliant Sir!!
I’m not an expert, rank amateur; but, I want to thank you for this video! I always tried to take the roast out early….listened to you and prepped and roasted the 7 rib choice roast. It was the best roast we have had for several years and and a more uniform med rare than we have ever had. It was difficult estimating the time, the standing rib weighed 18.8 lbs. It took about 6 hours at 250 F. We rested it, buttered it and then put it in the oven for another 10 min at 500 F. Perfect. I might add that we also used your recipe for horseradish sauce and that also was a great success. Thanks again.
That is just awesome! Thank you for sharing your experience with us. Have a merry Christmas and a very happy new year😊
@@ChefJeanPierre How do you reheat prime rib and not lose the pink color? We cooked one for New Years and have lots left.
Our take. We normally do our prime rib in a mustard coat, so we followed Chef the first time. Second time, we used the mustard rub with the herbes de Provence. Then we did the final searing in the BBQ, which allowed us to have 15 minutes to make the gravy using the drippings from the beef and our stock which I had made according to Chef’s recipe. Fabulous!!! Both the beef and the gravy had extended flavorings which we really enjoyed.
Your video just came up in my video feed this morning 4:30am. I needed to look up a prime rib recipe. Looks like a simple and a successful recipe. Thank you for the time Chef! Merry Christmas!
Hi Chef, I cooked your prime ribs today for the Valentine Day dinner, it was fantastic! Thank you very much! You are changing me almost every day.
Simple instructions. Our prime rib came out perfectly cooked. Chef Jean-Pierre's method is flawless.
We always have Prime Rib for Christmas. This year we did something completely different. We cooked the rib in our Air Fryer. OMG it was the best medium rare interior with crispy exterior I've ever eaten. The garlic and pepper crust was amazing !!
Bon Jour Chef. I have been cooking prime rib for special occasions for nearly 35 years. Two years ago I found your recipe here on UA-cam. All I can say is Merci! Perfect prime rib every time.
My mouth was watering the whole time after you cut it. Amazing, Chef!
I followed the recipe and result was fantastic! The best meat I’ve ever cooked before! Thank you for such a wonderful tutorial! I’ll teach my kids how to cook a roast beef using this video ❤