How To Cook The Best Prime Rib Roast Ever - Reverse Sear Method - The Ultimate Carnivore Recipe
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- Опубліковано 7 чер 2024
- Prime Rib is the king of all beef cuts - but you may be wondering how to cook the best prime rib roast ever? It must be treated with respect! The reverse sear method is (in our opinion), the best way to cook prime rib in the oven. In today's video, Kevin shows you the fool-proof method that we use time and time again to ensure maximum crustage on the outside while maximizing flavour and juiciness on the inside.
This is a great cut of beef if you are doing the keto, carnivore, or low carb high fat diet, as it has a high fat to protein ratio that will keep you satiated for hours and hours!
Detailed printable recipe instructions on our blog:
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TIMESTAMPS
00:00 Introduction
00:55 How To Select Best Prime Rib
01:41 Step 1: Drying
02:00 Step 2: Seasoning
02:54 Step 3: Drying
03:42 Step 4: Thermometer
03:58 Step 5: Roasting Instructions
04:35 Step 6: Rest
04:54 Step 7: Fat Drippings
05:08 Step 8: Basting
05:32 Step 9: Reverse Sear
06:48 Step 10: Carve
Our favourite cooking essentials on the carnivore diet:
7-quart Staub Cast Iron
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Instant pot
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Sous Vide
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Kitchenaid food processor
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Crockpot
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Zojirushi Hot Pot EPPBC10
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Dash mini waffle maker
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Breville Espresso Machine
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OMG!!! How awesome! I just bought a prime rib roast and I plan to try your method! Thank you, so much for the awesome tutorial!! ❤
Hope you enjoy, let us know how it goes!!
135° is well done. You overcooked, it also set the roast on the bottom rack, not on the top of the rack next to the heat
After seeing the end it does look good
agree, I pull mine out about 115 and leave the thermometer in while it's resting to see the final temperature. if you pull it at 135 it would be about 150 which is well done
Fantastic video. Fellow carnivore here
This is how I'm cooking mine this year !
This is how we cook it at home but I learned something extra with you. I'll try that trick to using the fat over the roast and then put it in a broil. That was awesome and I can't wait to make another one now.
That extra fat and crustiness is so tasty! Thanks for watching!
We last had prime rib at Christmas...usually Easter as well, sometimes switching it out with a boneless leg of lamb done in the Sous Vide at 138/8. LOOKS FABULOUS 👌
Glad you enjoyed! Thanks for watching
Perfect
Thanks for watching!
Wow! That looks incredible! Do you eat the leftovers cold or reheat them?
Hey Rita, glad you enjoyed. We usually reheat the leftovers!
Finally!! I cook my ribeye steak the same. I don't know why people would cut the roast first into the final size steak and then reverse sear and cook. I do the whole thing, I cook slowly in an air fryer. I remove the top part, turn it sideways and put a knob of butter on it (this is not for the faint of heart but it will drip off into the baking pan mostly, I like the air fryer so I can re-use it to bast) before the cooking is finalized, so it's completey raw in the middle. Finish it in the pan to get yourself a real chef's steak...!! The roast can be cut while still very rare inside and sear in the pan to serve it in a modern way with a crust all around, or just sliced traditionally. It's definitely the best method out there, unless you happen to have an actual wood oven at home or a real grill.
Every Christmas Prime Rib is on my menu!
Of course! Ideally even more often than just Christmas 😉. Thanks for watching!
@@AliceAndKev, not with the prices today, I can barely afford a Chuck roast!🥴🤣
Yes, please!
Glad you enjoyed!
Does this method change at all if it's a boneless prime rib?
This would be a medium, with well done edges. For those who like it red throughout, I would suggest pulling it at a max of 120 degrees, to let it rise to the ideal temp.
On your blog it states that cooking the prime rib at 250 to an internal temp of 135 on the probe thermometer is actually medium, not medium rare. So shouldn't the probe thermometer actually be set to 125 degrees, because carryover cooking will reach a temp of 130-135 while resting? Just want to get my facts straight beforehand. THX for your video and help!
Hi Cali, yes you're correct that is after resting. I've found that there isn't as much carry over increase in temp however, after cooking at such a low temp. Hope this helps!
Remember Typically a Probe Thermometer Runs 5 Degrees More Than a Instant One So Use as a Guide Set 5 Less Than Check with Instance
Nicely done. I’m surprised it looked so rare cooked to 135°. I lost 20lbs (didn’t have as much to lose) with a modified keto diet. I basically greatly reduced my carbohydrates intake, but didn’t greatly increase my fat intake. Also doing indoor water rowing and weights. An occasional guilty pleasure for a celebration is fine. I’m a physician and am well aware of the cardiovascular risks with a diet high in saturated fat. I don’t think you should be giving health and diet advice as a layperson. Weight loss is great, but you don’t know what affect this diet can have on your long term health. Best of luck.
Good video but tone down the audio
Way over cooked. I take mine out a 115 tops
Gross @ 115 What are you a Lion ?
@@ssbeebsDon’t you know the shit’s temperature rises 10-15 degrees after you pull it out? SMFH. It’s called residual cooking, look it up.
Define what you mean by "Reverse sear".
looks a bit overdone to me
Nah! It looks perfect.
Perfect
Perfect!
I don't even cook mine
Looks good
I’m so pp😊😅😅😅😅😅😅😅😅😅😅😅😅😅
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