Used this technique about a month ago as a test run and had perfect results. Doing another today for the whole family and can't wait to eat it again! Merry Christmas!
I've made this for the holiday's multiple times....awesome!! I always re-watch prior to getting into it. Making it again for Christmas dinner tomorrow. My roasts are salted and resting on racks in the fridge now...total of 22lbs this year. Great recipe, a real family fav!! Thanks Buddha...
Cooked this last night. The 5 pound roast had been in my freezer since January. Bought it at Winn Dixie on sale after the holidays. Dry brined it for 2 days. Followed your instructions and it was amazing!!! This will go down in the annals of the history of my cooking as " the meal". Best standing rib I have ever eaten. We are still talking about it this morning. Thanx so much.
@@TheBBQBuddha Chris, it was the best dinner I have ever had. And, Publix had the Prime Rib on sale. It was a five pounder. Did it just like you said. Have another piece and can't wait to do it again. Love to you both, Letha,
As you learned, make a cut to separate (but not remove) the ribs from the roast, and then tie it back into a solid roast. A good butcher removes the vertebrae cap so that you can make a clean rib-separation cut, but....
Very thing looked great! Looked like it tasted Great also! I followed your cooked today and it turned out Amazing! Just a Tip, You need a sharpened carving Knife.
Better to cut the bone off before you cook and tie it back on with the twine before you cook. Then you get the benefits of the bone but easy removal after cooked. Cheers!
Great video, thanks for sharing. I think I’m gonna try this on Saturday for Christmas. Was that on indirect heat on the bge? And what accessory is that w the handles connected to the grill and drip pan?
Thank you! Yes this was setup for indirect cooking. The pan and handles are from Big Green Egg. www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-cooking-accessories/8697260?store=16703&gclid=CjwKCAiAtouOBhA6EiwA2nLKH11zah-D9d_s4t2qodftuooQdAJHK9Yx3EBGd6ubmyZoAubsaSmQIxoCcc0QAvD_BwE&gclsrc=aw.ds
Great job, love brining in salt ahead. Love that you included a mistake and owned it! Didn't mention resting and for me it was a little more cooked, I will pull at 110 and rest for 15m and let you know. I have some cherry a friend gave me so I will use that. Love the idea of going higher on the temp and less time... I think slow cooking might get more smoke, but do you really need a lot of smoke on such a great piece of meat? def. subscibing..
Yes, Kosher salt is the right salt for this. And yes… put carrots, onion, celery, garlic, herbs and beef stock in the drip pan. Strain it after the meat has finished cooking and you’ll have an amazing jus!
Agree - also, anything above 300 isn't smoking, so all of that pecan and any other wood is pretty much wasted. I'd stick to 275-300 max to get that nice smoky flavor and only add a little bit of time to the cook.
Just because it’s not “smoked” as a technical definition of temperature doesn’t mean you don’t get great smoke flavor by adding chips any time you grill. Salmon or a whole roasted chicken or pork chops-all get flavored with cherry smoke and it’s incredibly good. Try it, you’ll like it!
Love the lesson on the cut at the end. Fails only make us stronger
Thank you 🙏
Used this technique about a month ago as a test run and had perfect results. Doing another today for the whole family and can't wait to eat it again! Merry Christmas!
Merry Christmas 🎄
I've made this for the holiday's multiple times....awesome!! I always re-watch prior to getting into it. Making it again for Christmas dinner tomorrow. My roasts are salted and resting on racks in the fridge now...total of 22lbs this year. Great recipe, a real family fav!! Thanks Buddha...
Thanks for taking the time to post this. Merry Christmas 🎄
Cooked this last night. The 5 pound roast had been in my freezer since January. Bought it at Winn Dixie on sale after the holidays. Dry brined it for 2 days. Followed your instructions and it was amazing!!! This will go down in the annals of the history of my cooking as " the meal".
Best standing rib I have ever eaten. We are still talking about it this morning. Thanx so much.
You just made my day! Thank you 🙏
How long did you thaw out your 5lb roast before you dry Brand?
We followed this method yesterday for a BIG 4-bone rib roast for New Years Day family feast! Came out perfect!
Thank you and happy new year!
Can't wait to try this one. Thanks.
It’s a good one!
Doing ours today 1/23, love your method. Thanks Chris.
Can’t wait to hear the results ☺️
@@TheBBQBuddha Chris, it was the best dinner I have ever had. And, Publix had the Prime Rib on sale. It was a five pounder. Did it just like you said. Have another piece and can't wait to do it again. Love to you both, Letha,
LOL!!! Dude absolutely destroyed all of his hard work at the end. So much for the presentation; hopefully it tasted OK.
Merry Christmas 🎄
Great tutorial I'm going to do this for Christmas Eve , Weather permitting 26 miles south of Canada 😏
You’ve got this!
I made this last night. It was spectacular. Thanks.
You’re welcome! Thanks for sharing.
As you learned, make a cut to separate (but not remove) the ribs from the roast, and then tie it back into a solid roast. A good butcher removes the vertebrae cap so that you can make a clean rib-separation cut, but....
Looks awesome! Following your recipe as I write! Merry Christmas!!
Merry Christmas 🎄
Very thing looked great! Looked like it tasted Great also! I followed your cooked today and it turned out Amazing! Just a Tip, You need a sharpened carving Knife.
Thanks for the comment and 💯 agreed!
Great video,,,,
Thank you 🙏
Better to cut the bone off before you cook and tie it back on with the twine before you cook. Then you get the benefits of the bone but easy removal after cooked. Cheers!
100% agreed thebbqbuddha.com/big-green-egg-reverse-seared-prime-rib/
Great video, thanks for sharing. I think I’m gonna try this on Saturday for Christmas. Was that on indirect heat on the bge? And what accessory is that w the handles connected to the grill and drip pan?
Thank you! Yes this was setup for indirect cooking. The pan and handles are from Big Green Egg. www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-cooking-accessories/8697260?store=16703&gclid=CjwKCAiAtouOBhA6EiwA2nLKH11zah-D9d_s4t2qodftuooQdAJHK9Yx3EBGd6ubmyZoAubsaSmQIxoCcc0QAvD_BwE&gclsrc=aw.ds
@@TheBBQBuddha thank you! You & yours have a merry christmas
I am going to try this once I get my Egg.
It’s a keeper!
Chris wow it looks delicious . So o hope you can show me how to cook it at home in my oven thanks
Thank you 🙏
love the video going to give this a go tomorrow for a buddy's 50th bday
Thanks brother. Let me know how it turns out.
That looks amazing
Thanks!
Cooking tonight on my egg. Cant wait!!
Let me know how it turns out!
Been wanting to cook one for awhile. Confident I can now.
You’ve got this brother 👊🏻
Learned a lot, thanks!
You’re welcome ☺️
Where can I get that knife you used to slice it?
Amazing as alkways brother, that prime rib came out amazing!
Thanks brother!!!
Great Video. What knife are you using?
Thank you 🙏 I’m using a Shun knife in this video.
Great job, love brining in salt ahead. Love that you included a mistake and owned it! Didn't mention resting and for me it was a little more cooked, I will pull at 110 and rest for 15m and let you know. I have some cherry a friend gave me so I will use that. Love the idea of going higher on the temp and less time... I think slow cooking might get more smoke, but do you really need a lot of smoke on such a great piece of meat? def. subscibing..
Thanks for such a thoughtful response 🍻
Do you need to take the meat out of the fridge longer to get it to room temperature and if you don’t how much longer will it take to cook?
If we go with “Choice” v “Prime” grade - would anything need to be adjusted for these instructions?
Not a thing ☺️
Great job Buddha
Thank you!
I would love to be your neighbor. What a totally delicious looking prime rib. 🍖
Our neighbors do love us ☺️
Is that a simple trash can lid I see on top of the plate setter?? If so, brilliant!
It’s a BGE drip pan
For the dry brining, can you use kosher salt? And, do you make au jus from the drippings?
Yes, Kosher salt is the right salt for this. And yes… put carrots, onion, celery, garlic, herbs and beef stock in the drip pan. Strain it after the meat has finished cooking and you’ll have an amazing jus!
Great video! but um....how does the "barbecue Buddha" not know to remove the bone before cutting the roast??? 🤪🤣🤪🤣
We all live and learn
Love your green egg table. Where did you get it from please?
Modular table system from Big Green Egg!
@@TheBBQBuddha thank you!
Do you wrap it up before putting in the fridge
Nope… put it on the wire rack so the meat is exposed to air on all sides. It will come out amazing!
Looks very delicious . thanks for the lesson. BTW - you really need to sharpen your knife. You mangled that prime rib cutting it with a dull knife
Yep you’re right
I got my local butcher to cut and tie the ribs. I am waiting with bait breath (pun) to start the grilling in an hour.
Good call!
I got rave reviews on the prime rib. We got three meals out of the ~8 lb cut.
Hot. Daaaamn! Great job!
Thank you 🙏
Thank you! On my list. Why take out at 120? Does it cook a little more while resting? Thx!!
Exactly… the carryover cooking will put you 5-10° over the 120°
@@TheBBQBuddha awesome! Thx so much.
I cut the bone loose n tie it back on before grilling w butcher string
This is the way
I was going to tell him the same thing. Cut it off and then tie it back on so you still have the protection of the bone during cooking.
@@kristinlappala thank you 🙏
Try 120 Fahrenheit for 6 hours - medium rear
Thank you 🙏
How long did you let this rest for before carving?
20 min
Do you not wrap the roast during brining?
I do not
@@TheBBQBuddha Thanks Boss. Then that's how it's going in.
Does anyone no what the temp is ??
Looks to me the temp is too high. I’d say 300 degrees would not burn some outside parts.
Reverse sear would be ideal for the roast.
Agree - also, anything above 300 isn't smoking, so all of that pecan and any other wood is pretty much wasted. I'd stick to 275-300 max to get that nice smoky flavor and only add a little bit of time to the cook.
Just because it’s not “smoked” as a technical definition of temperature doesn’t mean you don’t get great smoke flavor by adding chips any time you grill. Salmon or a whole roasted chicken or pork chops-all get flavored with cherry smoke and it’s incredibly good. Try it, you’ll like it!
Very informative but I will have to cook on a conventional grill.
That can work!
❤
Corse Kosher salt & Corse black pepper is all you need.
Thank you 🙏
Come on man pronounce Pechan like Ahhhhhhh, not peeecan! 😂😂😂
😂 my wife gives me a hard time about that too!
Lol!!!
Terrible presentation cut!
Thank you 🙏
Nice cut of meat butchered twice.
Thank you 🙏
I see what you did there lol…
Why not trim fat off fat cap?
You could and expose the meat to more seasoning.
@@TheBBQBuddha would you recommend that if smoking it at 250?
@@prettyred409 yes…