The Best Prime Rib You’ll Ever Make (Restaurant-Quality) | Epicurious 101

Поділитися
Вставка
  • Опубліковано 13 січ 2025

КОМЕНТАРІ • 510

  • @ImShep117
    @ImShep117 Місяць тому +149

    My dad made a prime rib roast every holiday because he didn’t like turkey or ham. He always did the 500 then 250 technique and the grey ring was always there. I wish he was still around so I could show this to him and help him make it like this. Miss you dad.

    • @aberdeendh
      @aberdeendh Місяць тому +3

      That’s the technique I use, and I get the grey band as well. I want to try this, but I’m curious what temp the roast should be after the 250° roasting, but before turning up the heat.

    • @wchops7578
      @wchops7578 25 днів тому +4

      @@aberdeendh I pull mine at around 115-118° then wrap tightly in foil for an hour while I prep dinner then back at 500 until I like the look
      I get a more rare side of medium rare this way and it really turns out nicely

    • @Lucaswhite41
      @Lucaswhite41 24 дні тому +1

      Sorry for your loss.

    • @madcowking
      @madcowking 24 дні тому +1

      Sorry about your dad. BTW, the chef said to do reverse sear >>> it is 250 to cook the meat first and then 500 to broil/sear the meat. Otherwise, you get greyband in the meat. The same thing happens if you pan sear the meat first and then put it to roast in oven.

    • @kaosactual1
      @kaosactual1 22 дні тому

      Reverse sear is the way to go. Also starting the roast at like 200 for the first half hour and bring up the temp super slow to 225 max will ensure you don't have the grey ring.

  • @erikhabkirk
    @erikhabkirk Місяць тому +401

    This channel made me want to go culinary school and now my first semester is almost done. Thanks Epicurious

    • @candyqueenify
      @candyqueenify Місяць тому +1

      I want to go to culinary school some day

    • @jackcarter2767
      @jackcarter2767 Місяць тому +2

      I hope Epicurious sees this!

    • @infinateexpress3321
      @infinateexpress3321 Місяць тому +1

      Me tooo

    • @meiyafan8626
      @meiyafan8626 Місяць тому

      Wow!

    • @roseanneroseannadanna9651
      @roseanneroseannadanna9651 Місяць тому

      You will leartn how the industry works and yet masy not become a master chef! Tough industry, just like the music and acting industry but on a larger scale!

  • @FragileMasculinity
    @FragileMasculinity Місяць тому +264

    I see Frank I click !!!

    • @mmmpasta1400
      @mmmpasta1400 Місяць тому +1

      D!(K Eating is insane

    • @Fetterov44
      @Fetterov44 Місяць тому +7

      Automatic click. Love Frank!

  • @DearLainey963
    @DearLainey963 Місяць тому +51

    I love that Frank seems happier over time. I hope you are enjoying all these great videos ❤

  • @BradiKal61
    @BradiKal61 Місяць тому +67

    Two years ago I did a similar roast following Alton Browns video. His method is similar but he dries( not brines) his roast for a week in the fridge without the salt and wrapped in cheesecloth. He also cooks at 250 degrees F, but he recommends using a thermometer so you can pull the roast when the internal is 118F. Then you rest the roast out of the oven for at least a half hour before putting it in to sear at 450 - 500 degrees.
    The results were awesome.

    • @jlozano2014
      @jlozano2014 Місяць тому +4

      Truthfully it's a better technique, I add the salt the day before I cook mine to brine. It's basically full proof.

    • @guzzijack9714
      @guzzijack9714 Місяць тому +5

      How can you "dry brine" without salt? Did you mean dry age?

    • @mrflibble244
      @mrflibble244 Місяць тому +7

      Don’t forget making the Yorkshire pudding with the meat drippings.

    • @BradiKal61
      @BradiKal61 Місяць тому

      You're correct, it's not dry brining as much as just DRYING the meat and supposedly concentrating the flavor.
      ​@@guzzijack9714

    • @anakreonsears6733
      @anakreonsears6733 25 днів тому +1

      Replying to BradiKal61:
      Thank you. I was wondering what internal temp to pull it out of the oven and what final temp to be.
      I'm thinking he cut that purely down the middle
      So if im.someone who enjoys medium id be happier with the end pieces? Maybe medium on the ends with medium rare inside. Thus happy guests with various doneness requests?

  • @eldonnparks8059
    @eldonnparks8059 Місяць тому +13

    Frank Proto is a culinary genius. I watched his videos and tried a few
    immediately. Best tutorials on UA-cam. Thank you Frank for all your instruction and helpful technique tips.

  • @JudiChristopher
    @JudiChristopher 2 дні тому +1

    "BRAVO Darling... BRAVO"
    OH MY GOSH... That is BEAUTIFUL
    WOW!!!
    Thank YOU so much for sharing this...

  • @ThePoltergust5000
    @ThePoltergust5000 Місяць тому +50

    Something I like to do with spent vegetables like that is just blend them totally smooth and then use it to add some body to soups. A big spoonful is a great addition to a bowl of instant noodles haha

    • @bailey.nt86
      @bailey.nt86 Місяць тому +1

      Thanks for the tip 👍 I'm gonna try that next time

    • @chadlevitan7886
      @chadlevitan7886 Місяць тому +6

      You can freeze the puree into an ice cube tray to keep it and portion out the “spoonfuls”

    • @MRF77
      @MRF77 26 днів тому +1

      Doesn't get bitter after bleeding?

  • @JamesTheBell1
    @JamesTheBell1 Місяць тому +98

    "I'm not going to be shy with the salt."
    Frank, when are you ever??

    • @raideurng2508
      @raideurng2508 Місяць тому +3

      With a cut like that, now is no time for caution.

  • @veecee3669
    @veecee3669 Місяць тому +52

    I like to add wine to the mirepoix before I put the roast in the oven. It really elevates the au jus.

    • @shac9131
      @shac9131 Місяць тому +2

      Hands down whether red or white wine

    • @ryankim3612
      @ryankim3612 Місяць тому +1

      Thank you

    • @veecee3669
      @veecee3669 Місяць тому

      @ryankim3612 You are most welcome! 😊

    • @debeckerd9055
      @debeckerd9055 28 днів тому

      I’m going to do this

  • @westadam8890
    @westadam8890 26 днів тому +11

    There are so many ways to cook a prime rib and this is the PREP/COOKING method I use (salt and pepper,in the frig for 24hrs, slow roast at 250F etc...) but I prefer to make a butter, rosemary, tyme, garlic rub instead of only salt and pepper.

  • @kaistorm777
    @kaistorm777 Місяць тому +16

    I had just said something to my mom the other day about Chef Frank! Glad to see a vid of his pop up, hope you're well Chef!

    • @winston9971
      @winston9971 Місяць тому +3

      Your phone is listening to you

    • @marcuscameron4264
      @marcuscameron4264 27 днів тому +1

      @@winston9971 Exactly! Not a coincidence at all.

  • @ealexeenko
    @ealexeenko Місяць тому +21

    What an impressive piece of meat! Fascinating! Great job, Frank! Love your lessons ❤

    • @kevin35905
      @kevin35905 Місяць тому +2

      …and the prime rib is also impressive 😏

    • @ealexeenko
      @ealexeenko Місяць тому

      Lol indeed 😂​@@kevin35905

    • @88KeysIdaho
      @88KeysIdaho Місяць тому

      @@kevin35905 Ha Ha!

  • @chefduane3742
    @chefduane3742 Місяць тому +2

    I do the same technique but I do a sear in cast iron before it goes in the oven. And I always use a probe for temping. Pretty much fool proof. Excellent presentation, Chef.

  • @hildomay
    @hildomay Місяць тому +78

    Veg in the compost?? No... That garlic would go on a plate and we'd eat that sh*t like candy 🤣

    • @tylerj8613
      @tylerj8613 Місяць тому +6

      Yeah all those veggies should get plated with the meat

    • @SusanStone-ke2pd
      @SusanStone-ke2pd Місяць тому +1

      Lol. Yup!

    • @davidcox3076
      @davidcox3076 Місяць тому +1

      Not into the compost pile, into my belly. : )

    • @lindaa2437
      @lindaa2437 24 дні тому

      ​@davidcox3076 Mine too! I LOVE roasted vegetables, especially roasted carrots.

  • @MasterFhyl
    @MasterFhyl Місяць тому +12

    Frank is the GOAT!

  • @carolhatfield7952
    @carolhatfield7952 Місяць тому +2

    I'm going to do this for my prime rib this year. By combining it with another reverse sear recipe. Both of these together should make an absolute awesome roast. I agree. I like the idea of not having that gray ring.

  • @mrtimratha
    @mrtimratha 19 днів тому

    i like the part at like 10 min where he forgets he's being recorded, the hindbrain takes over and, almost with frustration, he just whispers "I can't wait to taste it"... i know that feeling Frank. I know that feeling.

  • @D9P323
    @D9P323 19 днів тому

    Thank you chef. My grandfather made prime rib when I was a kid....I miss it. 🎉I can't wait to make it myself🎉

  • @baruchvalenzuela1679
    @baruchvalenzuela1679 24 дні тому +2

    Reverse sear for the win! What a gorgeous piece of meat.😊

  • @michaelandres1363
    @michaelandres1363 Місяць тому

    I've always been a grill/griddle guy, but this year I'm making my family a prime rib for Christmas Day. Thanks so much Frank! This video came in clutch.

  • @RicardoMorenoAlmeida
    @RicardoMorenoAlmeida Місяць тому +67

    Don't throw that garlic away! You can plop it on my plate and I'll eat it all!!

    • @ridethecurve55
      @ridethecurve55 Місяць тому +1

      He didn't do a plating presentation this time. I guess he forgot due to his growling stomach!

    • @edthelazyboy
      @edthelazyboy Місяць тому +10

      That garlic is going to be soft after all that cooking. I would save it and spread it on some bread rolls.

    • @alsdock
      @alsdock 27 днів тому

      Absolutely! Bring out the warm rolls 😂​@@edthelazyboy

    • @AronRoss72
      @AronRoss72 23 дні тому

      @@edthelazyboy🤔😋😋

    • @delightschwartz2155
      @delightschwartz2155 10 днів тому

      Yes indeed!

  • @TheJimprez
    @TheJimprez Місяць тому +7

    Everything you do looks amazing, and I love learning new techniques and tricks to use at my job...
    BTW: If you want to keep MORE heat, turn the glossy side of the foil towards the meat... It's the reflective part... It reflects light AND heat waves...
    PS: I'm SURE you already knew that, so I'm sorry in advance for butting in...
    I guess I just wanted to sound bright for 2 seconds... LOL!!!

  • @davidhovey6045
    @davidhovey6045 Місяць тому +1

    Did this on my pellet smoker & finished in super hot oven! Another level of yummy ness

  • @henrycooks1883
    @henrycooks1883 Місяць тому +4

    I do the same thing, dry brine fridge, what a difference it makes.

  • @Horsein
    @Horsein 19 днів тому +2

    Made this for Christmas dinner just like he said. All I can say I died and went to heaven . Absolutely the best I have ever cooked a prime rib. Thank you and Merry Christmas.

  • @walterstrahota2956
    @walterstrahota2956 27 днів тому +1

    Looks delicious! I’m making it for Christmas.

  • @Bsully144
    @Bsully144 Місяць тому +407

    I love how he’s concerned with people being able to afford a roasting pan while teaching them how to cook a $300 piece of meat

    • @jeffdean4386
      @jeffdean4386 Місяць тому +16

      Did he say that's how much this one cost? That seems really high.

    • @tylerj8613
      @tylerj8613 Місяць тому +19

      @@jeffdean4386he said it was 13 pounds. 19 bucks a pound seems to be the average so about 250

    • @spinningbackspin
      @spinningbackspin Місяць тому +18

      so, you just charge everyone $20 a head. A mere pittance for restaurant quality prime rib.

    • @derqatarzan4207
      @derqatarzan4207 Місяць тому +15

      It’s not $300 tho

    • @winston9971
      @winston9971 Місяць тому +5

      @@spinningbackspin try 55 at the restaurant Looks delishi.

  • @carlosprieto1242
    @carlosprieto1242 Місяць тому +59

    Only thing I would add is a bit of red wine to the Jus and let it cook in. Will make a world of difference...

    • @ridethecurve55
      @ridethecurve55 Місяць тому +8

      And I like a bit more rosemary, chopped and added with the salt. It's my fave herb for prime rib.

    • @Aeroman08
      @Aeroman08 Місяць тому +1

      Any particular kind of red wine?

    • @Tintmasterswindowtinting
      @Tintmasterswindowtinting Місяць тому +3

      @@Aeroman08use one that you will drink

    • @veecee3669
      @veecee3669 Місяць тому +2

      @carlosprieto1242 I like to add the wine with the veggies when I first put the roast in the oven. It makes the au jus even better.

    • @cwg73160
      @cwg73160 Місяць тому

      @@Aeroman08Something very expensive

  • @xiomarapantoni3220
    @xiomarapantoni3220 19 днів тому +1

    Excelente 🎉🎉🎉🎉

  • @robotorch
    @robotorch Місяць тому +8

    Never skip a Frank video!

    • @H4KnSL4K
      @H4KnSL4K 25 днів тому +1

      Except it's not really explained that well, or all the steps shown very clearly... And sometimes I greatly disagree with his advice. Look at how other people do these things as well. I like his up-beat attitude, though.

    • @nitagoodson8876
      @nitagoodson8876 23 дні тому

      @@H4KnSL4Ktry Jeanne Pierre on UA-cam. He always goes into great detail and cooks as he goes. And, he's funny!

  • @euanzhangmd
    @euanzhangmd Місяць тому +6

    I love how happy Frank is when he talks about the crust.

  • @Furens
    @Furens Місяць тому +1

    The tip on big chunks for mirepoix alone is worth watching this vid for.

  • @RichHomieBodhi
    @RichHomieBodhi Місяць тому +1

    Chef johns leave it in the oven recipe has worked wonders for me

  • @aaronknight9759
    @aaronknight9759 19 днів тому

    Very nice!

  • @FusionC6
    @FusionC6 Місяць тому +1

    love this channel so much!

  • @robertosgood961
    @robertosgood961 Місяць тому +2

    what's in the horseradish sauce? Great video. It's on the menu to cook!

  • @YouTubetail
    @YouTubetail Місяць тому +3

    Delicious cook 👍🏼

  • @suzannegamble8170
    @suzannegamble8170 23 дні тому

    Very helpful…thank you!

  • @cesarmarx
    @cesarmarx 24 дні тому

    Beautifully done,

  • @johnsparks7672
    @johnsparks7672 Місяць тому +6

    You could tell us what temp to pull it out!!

    • @LakersCentral
      @LakersCentral 21 день тому

      After high heat, 115-120 internal. Resting does the rest to get it to 130-135 med rare. Merry Christmas!

  • @salmashaikh5726
    @salmashaikh5726 Місяць тому +1

    I see frank
    And im here 😊😊

  • @jonathanRev21.8
    @jonathanRev21.8 29 днів тому

    Thanks for the Instructions.

  • @fialee8
    @fialee8 16 днів тому +3

    Two big points missing which could ruin your roast. This recipe is missing is 1) a thermometer. It's nearly impossible to determine what temp the roast is without a thermometer... and checking periodically. Especially when it get's close to temp, you don't want to walk away; and 2) along the same lines of temperature, there is carry over cooking which will increase the temp by 5F-10F+ degrees after you take out the roast. So if you want medium rare... take out the roast when it temps to 115F-120F. If you pull your roast out when it temps the 125F... you'll likely end up with medium, or worse, you pull it out at 135F-140F,... can carryover can be 10F or more, it'll be well done.

    • @MindbodyMedic
      @MindbodyMedic 13 днів тому +1

      The only way without a thermometer is experience and knowing weight of meat and having a reliable temp oven

  • @prestongalindo1499
    @prestongalindo1499 Місяць тому +2

    When he cut into it my mouth watered😂

  • @johnmanzo9329
    @johnmanzo9329 20 днів тому

    Making this today 👍

  • @gregdali1011
    @gregdali1011 Місяць тому +2

    the best one I did was sous vide , after into dehydrator for 30 min , and oven 500F to get color 10-15 min

  • @pennydickinson3258
    @pennydickinson3258 29 днів тому

    Looks fantastic!!

  • @jerrystout3032
    @jerrystout3032 Місяць тому

    Chef outstanding job!👍!😇!

  • @AlanBorg-y9u
    @AlanBorg-y9u 18 днів тому +1

    Just tried this recipe. Turned out awesome!

  • @00Banger00
    @00Banger00 Місяць тому +3

    I'd love to know your horseradish sauce recipe too!

  • @iamric23
    @iamric23 21 день тому

    great video

  • @ORBEX
    @ORBEX 28 днів тому +1

    I would personally use a meat thermometer to time when to take it out. Also after it has rested I prefer to put it back into the oven at 500f for 8-10 minutes to crisp it up more.

    • @alsdock
      @alsdock 27 днів тому

      Go to 5:50. He then mentioned crisping the roast.

  • @drogers5335
    @drogers5335 21 день тому +1

    Generally, how many minutes per pound? I have a seven pounder and am going to use this method. Merry Christmas!!

  • @northernassassin6056
    @northernassassin6056 21 день тому

    That's a perfect cook.

  • @Snake-filledChimp
    @Snake-filledChimp Місяць тому +4

    Absolutely spot on cooking 👌. I, too, think rib roast is best is the medium to medium rare range.
    Here's a hot take, though... I think the spinalis cooked at least medium, but preferably medium well, is the hot ticket. It's got superior texture that way - not quite as rubbery and slimy feeling.

  • @nateelkins7591
    @nateelkins7591 Місяць тому +3

    OMG! I need to have this! I've had prime rib, but nothing close to par with that!

    • @cwg73160
      @cwg73160 Місяць тому

      You didn’t even taste it. How would you know?

  • @Kevin-hl9vo
    @Kevin-hl9vo Місяць тому

    FANTASTIC!

  • @jogianni100
    @jogianni100 24 дні тому

    Most excellent

  • @ADR-j9m
    @ADR-j9m Місяць тому

    Great demonstration. Maybe next time you can explore the variation in cuts of rib roast?

  • @jsakone
    @jsakone Місяць тому

    Looks great

  • @sethf.2747
    @sethf.2747 Місяць тому +1

    That 1st cut after cooking. 🤌🤤

  • @ScreaminSavior
    @ScreaminSavior Місяць тому +4

    Thank goodness he brought in the horseradish sauce at the end! I feared the worst. That being said, I would have liked to see Frank prepare it.

    • @88KeysIdaho
      @88KeysIdaho Місяць тому +1

      I love Horseradish with Prime Rib. But, I did notice the texture of the one he use seems to be rather chunky. I wonder what else he put in it, or perhaps just the horseradish wasn't ground too finely.

    • @alsdock
      @alsdock 21 день тому

      Plain horseradish, not creamy, is best IMO. ​@@88KeysIdaho

  • @abrahamshell9594
    @abrahamshell9594 Місяць тому +7

    My dad makes his prime rib like this only he cold smokes it for about 8 hours and then finishes it on a high heat grill to char the outside. Still think its the best I've ever had.

  • @mcr1679
    @mcr1679 Місяць тому

    Chef Frank can you make a roast orange chicken one please? I’d like to make that for my family for Christmas

  • @Exaris79
    @Exaris79 Місяць тому

    Over several yrs ago I ,ade a secret menu item in the local casino's restaurant whenever I order their daily prime rib special. I got it grilled medium rare which ends up just below medium with the surface being seared with grill marks and sealing the juice resulting in having a different flavor profile. It's not advertised or promoted by the staff but I've seen others order it again sinc I started it after seeing me order my steak this way.

  • @another816
    @another816 Місяць тому

    Now I now that Frank has something to do with sea saltness. As usual, great video!

  • @gabrielloyola1
    @gabrielloyola1 15 днів тому +1

    Should I be wrapping my prime rib after salting and dry brining?? or do I just throw it in the fridge??

  • @johnd1536
    @johnd1536 Місяць тому

    Love your video. 1/ what brand / size cutting board ?

  • @Galaxyngc7331
    @Galaxyngc7331 24 дні тому +5

    He skipped the part where he put in in the oven at 500 degrees. @ 6:20 He pulled it out after the slow cooking and went straight to resting. He talked about doing it but did not show us.

  • @thomasmarengi2951
    @thomasmarengi2951 26 днів тому

    I noticed that you did not use a meat thermometer? I do not trust my eyeballing the roast. At what temperature do you crank up the heat and then how long? Just worried about over doing the meat. A couple of tips there would be useful. Thanks for the great lessons.

  • @PlaysWithCars
    @PlaysWithCars Місяць тому

    We're making this today!

  • @robertchristie8034
    @robertchristie8034 Місяць тому +5

    This is the best tutorial yet on how to cook a standing rib roast.

  • @ChangkouthBichiok
    @ChangkouthBichiok Місяць тому

    Frank know what he’s doing in the kitchen 👁️👀 🏆

  • @cgstadler
    @cgstadler Місяць тому +6

    You could also cook the jus down into a semi demi glace. Yum!

    • @Ozzie-in-CT
      @Ozzie-in-CT 29 днів тому

      It would become inedible salt as it concentrated.

  • @cnicolegaines
    @cnicolegaines 20 днів тому

    I didn't see you do the 500/verse sear?

  • @Ryarios
    @Ryarios Місяць тому

    Frank: "This is enough for 6-8 people"
    Me: 🤣😂🤣😂🤣😂🤣😂🤣😂. "That’s barely enough for me…"

  • @tracya6702
    @tracya6702 Місяць тому

    beautiful!

  • @bruhverlybruh4012
    @bruhverlybruh4012 Місяць тому +11

    I wish I could make this without my partner complaining- it's raw!

    • @raniermendoza
      @raniermendoza Місяць тому +6

      Might wanna change your partner...

    • @NeilPennington-f8o
      @NeilPennington-f8o Місяць тому +1

      My other half likes well done - so I always get her a cheaper cut of meat and wait until it's half cooked before putting mine on.

    • @sherimarvin5938
      @sherimarvin5938 Місяць тому +1

      Put their slices back in the oven while getting everything else ready

    • @user-bz6vb6op3p
      @user-bz6vb6op3p Місяць тому +1

      “Into the microwave, Honey!”

    • @cwg73160
      @cwg73160 Місяць тому

      Just cook hers longer Jfc is it that difficult?

  • @YoungManDub
    @YoungManDub Місяць тому

    Frank is top tier content

    • @cwg73160
      @cwg73160 Місяць тому

      sure ok

    • @YoungManDub
      @YoungManDub Місяць тому

      @cwg73160 you joined UA-cam 13 years ago and have no content and no subs lol

  • @theironmullet
    @theironmullet Місяць тому +2

    Wish you posted this last weekend before I ruined my prime rib lol

  • @joanderson2055
    @joanderson2055 23 дні тому

    It's been 6 years since I made prime rib (excellent btw with Yorkshire pudding) since I'm now retired and poor😊. So I'm just watching this for the drool factor!

  • @PhaTs00p
    @PhaTs00p Місяць тому +28

    Frank really called it the jus. America is healing.

  • @wahn10
    @wahn10 Місяць тому +9

    This recipe got me laid. And with a total snack. Thanks Chef Frank!

  • @spinningbackspin
    @spinningbackspin Місяць тому +1

    What about "dry brining" for 4-5 days, wrap it in cheesecloth?

  • @EspadaforO
    @EspadaforO Місяць тому +1

    Would love a Frank ft Molly Baz video

  • @williamrosenow6176
    @williamrosenow6176 29 днів тому

    Back in the mid 80s my mom tried this at $5.25/pound. That was an over the top price for meat back then. The results were not the best with the 550 oven then shut it off for 2 hours and don't look at it method. They were always medium to medium well. Meat thermometers were barely a thing back then but when I became an adult the reverse sear was the only way. Lots of people slow roasted and seared at the end even before youtube. Reverse sear was not a term but people did it. My stepdad came into the picture in 1999 and his family had been doing it long enough to be a tradition.

  • @basilia9
    @basilia9 17 днів тому +1

    What temperature is medium rare roast?

  • @sandybarker19
    @sandybarker19 Місяць тому +2

    What is the internal temperature when it comes out of the oven?

  • @stevev1758
    @stevev1758 Місяць тому +2

    What temp did he cook the meat to before he turned up the oven to 500deg? Also resting will raise temp further to what exactly for medium? thx.

    • @aberdeendh
      @aberdeendh Місяць тому +1

      His prime looks amazing but there is too little info. Like you said, what temp do I cook it until during the initial cooking at 250°. If my roast is smaller than this one, do I still cook it for the same time? What about the 500° cook, does that time get adjusted based on weight?

    • @jesusdiniguez1
      @jesusdiniguez1 29 днів тому

      ​​@@aberdeendh1st sear you wanna cook to just below medium rare 120-125 then take out and let it rest for 30 mins. Time will vary on weight and initial temperature of the meat. using a wired thermometer while meat is roasting in the oven helps tremendously!

  • @jdoniach
    @jdoniach Місяць тому +2

    For us novices, it would be nice to know what internal temperature to cook it to.

    • @aberdeendh
      @aberdeendh Місяць тому

      That’s what I want to know too.

  • @damagedgoods2663
    @damagedgoods2663 Місяць тому

    my heart! 😍😋

  • @ropro9817
    @ropro9817 Місяць тому +3

    Similar to sous vide, I thought that with a reverse sear, you didn't have to rest the meat after cooking. 🤔

    • @boblauer
      @boblauer 27 днів тому +2

      You rest it between your main cook and the reverse sear. So after you take it out of the 500F oven, you don't need to let it rest again.

  • @whoakhonga6780
    @whoakhonga6780 Місяць тому

    Great video! How many pounds is that? Thanks

  • @jesusdiniguez1
    @jesusdiniguez1 29 днів тому +2

    5:52 Yall skipped the final 500F sear 😂

  • @maryanngargano
    @maryanngargano 13 днів тому +1

    Does 250 degrees for 3hrs apply no matter the lbs? Does anyone know how much the internal temperature should be before cranking it up to 500?

    • @Rykan4240
      @Rykan4240 3 дні тому

      It says 120-130°F on the screen, when he is going over the medium-medium rare comment. I would assume you would pull the Roast and turn the heat up to 500 at 125-130°F, due to carryover cooking. (Depending on your preferred doneness) Then, put it back in for 10-15 minutes to get the sear on the outside.

  • @yespur87
    @yespur87 Місяць тому

    Frank: "I'm not gonna be shy with the salt"
    Crowd: *act surprised*

  • @johnlylemusic
    @johnlylemusic Місяць тому +1

    Unless I’m crazy and somehow missed it , it didn’t seem like you ever showed the step where you put it in at 500° for 10 to 15 minutes?

  • @ralphvaderguy6860
    @ralphvaderguy6860 18 днів тому +1

    How do I get 3-4 hrs of roast time on 13lbs? Mines 12lb and at 25mins per lb is like almost 5-6 hrs

  • @brianking9424
    @brianking9424 29 днів тому

    Mine is in the oven now the place smells amazing I did the 500 degree oven then turned off the oven for 2 hours let’s see how it comes out!