10 lb prime rib recipe

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Alton Brown's Holiday Standing Rib Roast

when it comes to the holidays everyone,has their favorite,roast traditionalists uh probably go for,turkey or goose hipsters might choose a,heritage,possum vegetarians free range tofu i,guess,the who's in whoville of course just,stick with the classic roast,beast for me there can be only one the,standing beef,rib roast often misidentified as prime,rib,sure some standing rib roast are prime,grade but few,are mine for instance i'm pretty sure is,choice,rather than prime and that's okay either,way it's an expensive,hunk of meat and i only have one of them,here no resets no backups so if i screw,this up,that's that now you'll notice this three,bone model that we have here has been,shrouded in cheese cloth that is because,i've been drying it in the fridge for,the last week and it has in fact,lost three ounces of weight due to,evaporation now the cheese cloth allows,that loss,without uh turning the surface rock hard,now i'm not,claiming that this is technically dry,aging okay that involves a lot of,complex meat chemistry and is only,achieved at specific temperatures and,humidity,levels what i'm doing is simply drying,the roast out a little bit which is,going to intensify the flavor,and give us a much better char i like,char,so seven days out and this is what you,should see,now to prep for cooking follow me,first we require a light lubing with a,neutral oil,safflower or canola will do this is kind,of like a primer coat for the spices to,come so use,you know a small amount but really,really rub it on everywhere don't forget,the bones,next sprinkle on the kosher salt i tend,to go kinda heavy here averaging two,teaspoons,per bone so that's going to be two,tablespoons total for us,make sure you get the fat too i like to,kind of rub it on really get in there,black pepper of course is next now a,roast this size will need at least a,tablespoon freshly ground which means,i'm starting with two tablespoons,of peppercorns now you can grind with,one of these of course but i don't know,why you would when you could use this,actually this is a coffee grinder made,for camping i just took off the handle,and slapped on a cordless drill you're,welcome all right,just go around the roast and press,everything in make sure you've got good,coverage and contact there next,add a rack to your setup and yes i,cleaned up the pan,and grab your favorite probe thermometer,this one has a five foot cable,and notice i have set the alarm to go,off at 118 degrees,now when inserting i try to eyeball how,much probe,i'm going to need to use to get into the,middle of the mass oh and,i always want to set it in at an angle,that will allow more of the probe to,rest safely inside the meat minimize the,chance of running a foul,of oven bits and pieces move your roast,to the bottom third of a cold,oven that's critical because we want to,go on a slow and gentle thermal journey,here,now my thermometer has magnets on it but,my range front is stainless so,i got a stick on metal plate made for,phone mounts and put it on one of those,suction brackets made to hold a toll,road passes on windshields problem,solved,i'll crank your oven to a balmy 250 and,leave it,until the roast hits 118 which will,probably take,about three hours maybe more but your,patience will be rewarded,at 118 pull the roast and let it rest at,room temperature,now i know it looks done but believe me,it's only mostly done,carry over heat will keep the internal,climbing for at least another 10 to 15,degrees meanwhile,park a 12 inch cast iron skillet on the,same rack and boost the oven,up to 400 degrees which in my oven seems,to take forever,all right when the rack and pan are cool,enough to safely handle move the roast,and the rack over to a second pan and,then drain,all these drippings from the first pan,this is a key ingredient,if you want to make an authentic,yorkshire pudding oh i i didn't mention,yorkshire pudding did i,oops capture all the liquid,love you can there then simply set it,aside next add four,large eggs to your food processor or,blender carafe along with,two cups of whole milk not skim whole,and 280 grams of all-purpose flour which,is about,two cups but i really want you to weigh,it it's a lot more precise,last but not least we'll need two,tablespoons of the drippings,and the salt there now simply uh blend,or process,until smooth and yes i'm doing this with,the lid off because,the shot's you know boring with the lid,on although it is kind of dangerous,go slow,mesmerizing mean it,good now when the skillet is good,and hot add another two tablespoons of,the rose drippings if you don't,have that much add a little neutral oil,until you do,swirl to coat and be sure to get way up,the sides of the pan,there then add the batter all at once,pour it right down the middle,and then carefully re-oven all right,don't slosh,there now in 30 minutes you're gonna,have something that looks kind of like,wait for it wait for it oh tripping,this yeah sexy huh,now the roast goes back in to sear,you're not goi

How to Cook a Perfect Prime Rib | Chef Jean-Pierre

How to Cook a Perfect Prime Rib | Chef Jean-Pierre

well hello there friends perfectly,cooked prime rib i'm gonna show you,exactly how to do it the only way to,really cook a prime rib remember thumbs,up if you like the video subscribe to,the channel and don't forget to ring,that bell stay tuned we're gonna start,right now,well hello there friends let me show you,how easy it is actually to cook a prime,rib we're going to do it the,most simple way everybody can do this i,promise you we're going to do reverse c,the technique is very simple sounds,fancy but nothing fancy about cooking,anyway it means we're going to seal it,at the end instead of at the beginning,so then we will have an even,medium red ray all the way from one end,to the next without having that gray,sear line that we normally get and when,you do a big piece of meat like that you,need to do it this way it's really the,only way to do it very simple what do we,do first,salt and pepper,uh on the in on the outside everywhere,rub salt and pepper put it in the fridge,for about 24 hours if you have it if you,don't have 24 hours at least three four,hours please three four hours at least,minimum 24 hours it allows the salt to,penetrate,dries out the surface creates even a,better crust and now it's sold all the,way through,it's like a dry brine,how do you buy a primary buy the one,with the most marble you can find,normally prime it is but prime is very,difficult to get these these days matter,of fact i went to three stall try to get,a prime,primary i couldn't get one so i got a,nice choice prime will have a lot more,marbling than this nice this is,beautiful but prime is better if you can,get it okay you want to also get it from,the chuck end from the check end if you,notice this is this side is a little,smaller than this side right there the,chuck end is much more tender much more,flavorful okay so that's all we need to,do salt and pepper put it in the fridge,the next morning if you have time what,else do we do not much i like to brush a,little bit of clarified butter if you,don't have clarified butter then brush a,little bit of um uh,avocado oil just a little bit because,what i'm going to do is i'm going to,brush a little bit of the provence on it,on it i'm going to sprinkle a little bit,of the provence and that'll make the,hebrew province stay nice and not dry,out so much you can't use fresh herb for,this no no fresh air friends if you use,fresh herb,then they're gonna they're gonna,burn completely makes no sense at all if,you want to use a little bit of herbs,you don't certainly don't have to help,the provence you see i have him because,remember i'm from provence so they say,whenever you do a big roast first you,really really have to do the reverse,series there's no other way around to,cook a um,a big roast it doesn't matter if it's a,prime rib or not a roast you gotta do,the reverse here so then you have an,even cook all the way around it you see,beautiful right there let me dry my,hands and now we're gonna do one more,thing this is very simple i got my oven,set at 250 degrees friends 250.,yeah we're gonna cook it very slowly and,this is a this is a seven pound with a,bone i got three bones right here this,is seven pound this is going to take,three three and a half hours,the secret is not really the time i mean,it's important is the temperature we,want to cook it to 120 remember i like,my meat rare medium rare medium rare,rare so if you're liking more cooked,you'll cook it longer but we're going to,cook it,220 degrees we're going to take it out,of the oven when it's 120 degrees and,we're going to let it rest 45 minutes to,an hour,we're going to let it rest when it's,resting the juice will be redistributing,and then we'll put it in the oven a good,10 minutes or 500 degrees to create a,beautiful crust and i'll show you how to,do that okay so believe it or not folks,we're going to use a thermometer if you,don't have a thermometer it's time to,get one okay this i love that's the one,i use for the turkey remember for the,turkey we use that so i'm going to put,it inside and it's going to warm me when,it gets close to 120 i'm going to put my,alarm at 116. okay we're going to go,right in,in the chuck end and we're going to go,right there right in the middle of it,and we're going to try to stay in the,middle so i got to be about around here,somewhere so let's look to see,pick up the same hole and don't worry,about losing the juices you got a lot of,people said oh mama i'm going to lose,the juice no you don't you'll see when i,take it up this is this hole is going to,be dry no juice is going to come out of,there all right so,we're going to put this in the fridge,at 100 and we're going to get to 120 the,oven is 250 degrees really simple my,friends nothing special look,put it in the oven,get your thermometer wire out of there,this is really a simple technique my,friends,get the thermometer right there,plug it in,it is the alarm is set up,it's 250 degrees the alarm is set up to,give it to me to give it to me to warn

Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Formally Know as "Method X"

Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Formally Know as "Method X"

hello this is chef john from,foodwishes.com with an updated version,of our famous prime rib method used to,be called method x now it's called the,food wish method and it produces prime,ribs so perfectly pink and delicious,using,math,all right but don't be scared it's easy,math now for this easy math to work our,prime rib must not be cold must be left,out at room temperature for at least at,least six hours all right longer is,better if you put the primer have been,cold the math doesn't work also we want,to make sure we're using a bone in prime,rib you see there all right i have two,rib bones which by the way means this is,enough for four people two people per,bone all right so we have our rib it's,room temperature next step we need a,flavored butter which is really simple,soft butter black pepper freshly ground,of course and herb de provence that is a,really cool mediterranean herb mix you,can read about that on the blog it has,rosemary thyme usual suspects it also,has a little bit of lavender which very,interesting okay we're going to mix that,up and spread it over our room,temperature prime rib and i will keep,saying room temperature because it's so,important by the way there's an old,saying in the video recipe business if,you spread butter on it they will watch,so there you go all right so once that's,covered with butter which by the way is,only there well it's there for flavor,but it's mostly there to make this salt,stick so we're going to take a whole,bunch of kosher salt and we're going to,sprinkle that over all the surface area,especially on top this is a giant piece,of meat so only a tiny fraction of this,salt is actually going to end up on your,plate but it is important i heard iron,chef michael simon once say use twice as,much as you think you need which is you,know probably a pretty safe bet,all right so our room temperature prime,rib is buttered it's seasoned and now we,have to preheat the oven to 500 degrees,and by the way on the blog you can read,about which ovens will work and which,won't yes electric do work gas of course,but you have to have a good oven that,has an accurate temperature gauge or,this is not going to work all right on,to the math in your calculator punch in,the exact weight from the label of your,prime rib mine was 5 pounds 0.35,multiply that by 5 minutes and you will,get your cooking time at 500. you're,going to round up to the nearest minute,which for me is 27 the prime rib goes in,the middle of the oven and cooks it 500,for exactly that many minutes so i'm,going to count down from 27 minutes down,to zero by the way i like to wait a,minute before i set the timer to,counteract the heat loss from putting,the pan in the oven so again the weight,of your prime rib times five it's going,to cook that many minutes at 500 degrees,and then when your timer rings turn off,the oven,do not open the door do not touch the,door handle in fact don't even look at,the oven just turn off the heat and set,your timer for exactly two hours and,what's going to happen that surface has,been seared at 500 degrees and there's a,lot of heat in that oven and it's gonna,slowly over the next two hours it's,gonna slowly cook through the rest of,the meat to a perfect pink doneness it's,in some kind of magical sweet spot,between rare and medium rare where i,personally think prime rib should be,eaten,man that looks great i can't wait to dig,in now one thing you don't have to worry,about here is letting it rest it's,rested for two hours just slice it up,and serve it will still be warm inside,now to make things easier i like to cut,the bones off the bottom before i slice,if you want to serve it with the bone on,go ahead but since i'm gonna try to,serve four people out of this i'm gonna,cut the bones off which is super simple,just take a knife and go along where the,bone meets the meat,and that will come off quite easily just,keep your knife right along the edge of,the bone and you're good and of course,do not discard those you can throw some,barbecue sauce on those put them in the,oven till fork tender and you can,totally get your you know fred,flintstone on now i told you this,magical mathematical method produces the,most gorgeous pink prime rib you'll ever,see but who are you gonna believe me or,your eyes check it out oh my god is that,just the most beautiful thing you've,ever seen oh and by the way yes this is,my piece so it's okay that i'm you know,touching it so much but i can't help,myself it feels so good,the amount of moisture left in this meat,is stunning it is pink like medium rare,but the texture the moisture is closer,to a rare it's just amazing i mean you,can see there with the light from the,window coming in how it's glistening now,because this is just warm make sure you,use heated plates all right you want,warm plates you want to make sure your,aju is very hot boiling hot you see that,there in the ramekin i will demo that in,another video very soon and there you go,beautiful classic perfectly pink

How To Make Prime Rib - Perfect Prime Rib Recipe #PrimeRib #MrMakeItHappen

How To Make Prime Rib - Perfect Prime Rib Recipe #PrimeRib #MrMakeItHappen

what's up guys welcome back,christmas is right around the corner and,prime rib is a staple on a christmas,dinner table,today i'll be showing you my recipe but,before we do that,please take a quick second to subscribe,to the channel make sure to hit that,bell enable notifications as well,all right take your cholesterol medicine,and meet me in the kitchen we're about,to make it happen,here i have a five pound bone and rib,eye roast,you can get these at most of your,butchers or grocery stores particularly,around the holidays,this one is uh like i said about five,pounds maybe five and a quarter,uh it has two bones in it as a rule of,thumb,one bone feeds about two people,depending on who's eating and how hungry,you guys are,obviously you have the rib eye cap and,the eye of rib eye,think of this as just one really big,ribeye,so as i said this one is five pounds so,don't be alarmed at the amount of salt,that we're going to add to this because,you do have to season it adequately,you want to bring this out of your,refrigerator about two hours before you,cook it so it gets up to room,temperature,that's very important the meat needs to,be at room temperature so that it cooks,evenly for you,and that gives us plenty of time to go,ahead and season our roast,allow that salt to really penetrate the,meat and just add,tons of flavor to this uh delicious,prime rib that we're making today,so make sure you season all sides we're,going with just salt right now i'm using,a flaky kosher salt,sea salt will work as well and just,season all sides and set that aside,allowed to come up to room temperature,we'll season it with a few more flavors,you know here in a minute,but now we're going to start on our,compound butter so we have one stick,of room temperature butter make sure,that it's at room temperature makes it,so much easier to work with,we also have some fresh herbs here so,this is rosemary we're going to pluck,the leaves off of the rosemary and the,thyme,break out our knife and dice that up,if you don't have access to fresh herbs,or you can't find fresh herbs you can,always use dried,no big deal there but if you can find,fresh then you know fresh is always best,so give that a try,so there we have our rosemary here's a,little bit of thyme,probably about two tablespoons or so,after you dice it up,you wanna dice it up nice and fine as,you see me doing right here,then we're gonna add that to our mixing,bowl with the room temperature butter,you can use fresh garlic here or you,know minced garlic garlic paste,whatever you can find will work,and we're also going to use some herbs,day provence,so there's our one stick of room,temperature butter,our fresh herbs,that garlic paste we talked about about,a tablespoon or two of that,depending on how much you like garlic,some of those dried herbs,as always guys the specific measurements,and ingredients for this recipe can be,found in the description box below so,make sure you check that out,and then we're going to take our rubber,spatula and just fold everything in,together,this is gonna make a delicious compound,butter that we're gonna,slather onto our prime rib and just,impart,so much flavor into that roast,next these are the ingredients that are,going to go into the roasting pan that,we're going to use for our prime rib,we're going to chop one onion as you see,me doing right here,just cut it in half you don't have to do,anything special we're also going to use,some carrots some celery,some more fresh herbs and a little bit,of red wine i suggest you guys invest in,one of these roasting racks if you,haven't already they definitely come in,handy and they last a long time,but they do have you know disposable,versions of this at the grocery store,you can get you a foil,version and just put a little rack in,there and you'll be just as good,to lay out the veggies we're going in,with that red wine,and then about a quart of beef stock,this mixture is going to do two things,one it's gonna add tons of aromatics,which are gonna,you know add some flavor to your roast,and help it steam a bit as it cooks,and then two we're gonna use the,drippings from this pan to make our aju,or our gravy that's gonna go on top of,the prime rib,so it's been about two hours the roast,is up to room temperature now we're,gonna add,a little bit of onion powder and some,garlic for those of you that were,concerned that is not more salt i,promise that's onion powder,so a little onion powder some garlic,some fresh cracked black pepper,and then i like to add a light a nice,light coat of my favorite barbecue rub,because it adds some nice color,so that's the red seasoning you do you,see there i'll link to that in the,description box below as well,that barbecue wrap also has a little bit,of smokiness to it which is real nice,if you can't find that you can always,use like smoked paprika or something,like that,just add some color and a little bit,more flavor,now we're taking our ribeye roast to the,spa and giving it a nice,compound bu

Smoked Prime Rib | How To Smoke Prime Rib On A Traeger Pro 780

Smoked Prime Rib | How To Smoke Prime Rib On A Traeger Pro 780

i don't think there's anything better,than prime rib,i don't know,i'm just going to throw that out there,overall covering everything nothing,better than prime rib absolutely,fantastic,hey what's up everybody welcome back to,girard grills my name is gerardo and,this is my channel today i'm going to be,doing the king of holiday meals we're,going to be doing the prime rib roast,we're going to be smoking it using the,trigger pro 780 you see here right,behind me and it's going to be,absolutely fantastic prime rib is always,delicious and it's always a showstopper,for pretty much any feast you have so,trust me this is going to be absolutely,fantastic and you're not going to want,to miss out this video is also in,collaboration with a good buddy of mine,darren williams over at ash kickin bbq,so make sure you head on over to his,channel and check out his video on how,to do prime rib his way i will link his,video either in the description below,and up here somewhere or up here,somewhere in one of these you'll see a,link over to his video so make sure you,hit them up and check that video are you,ready to get going let's go,all right so let's get going here let's,prep this beauty i've got here about a,five pound prime rib you can see it's,got the bone still on not taken off or,anything all intact i picked this up,from my butcher and it's all been tied,up i'm going to actually untie this,because i'm going to crunch these bones,a little bit and then i'm going to then,tie it back up once we're done seasoning,it so let me show you how we do that all,right so now that you've got the ties,taken off,you can see here there's a natural seam,in the prime rib you can see here it's,kind of like where the rib eye is you,can see it there and you can see the,kind of seam of fat that kind of cuts,across so what we're going to do is,we're going to cut straight down this,end and kind of remove this piece of,meat right down to the bones we're not,going to waste any of the meat i'm still,going to cook it because trust me it is,delicious so when you're looking at it,this way,here's the seam you can almost feel it,with your fingers,take a good sharp knife and just cut,straight down,and then what you want to do is you want,to just kind of french it out or cut out,the meat,and try to get as close to the bone as,you can now you've got it down,then what you want to do is just going,to clean out these little bits in,between the bones and that's just going,to give us a little bit of a look,there you go and now once you've got,that you just want to kind of clean this,up a little bit,super simple,not a whole lot of work,okay so here we go so you can see here,i've removed as much as i can of the,meat and there's a little bit of a,membrane that holds the bones together,here that i've removed from the back and,just kind of scraped it down as much as,i can to kind of get rid of all that,meat and give us this nice little bone,look yeah and that's just going to give,you that extra,you don't have to do this obviously it's,a,it's a completely optional but it does,give you a nice little look that,traditional,wow look at that prime rib look,so there's that the next piece to clean,this up what we're going to do is,you certainly don't have to do this and,i've done this lots of different ways i,tend to leave this fat cap on pretty,much almost every time i cook it today,i'm going to be removing it and i'm just,going to remove it so i can get more of,the seasoning into close to the meat,because we're going to be dry brining,this in our fridge for the next little,bit so take your time with this you,don't want to remove too much meat you,just want to get your knife get a good,boning knife a good something with a,good flex on it and you want to make,sure that you get underneath,some of this and then remove it,that's it we got it there we got it all,removed you can see there's not a lot of,meat that really comes off it it's uh,kind of the fat is on top of a little,bit of a silver skin so it's kind of,easy to pull out and then you can see,there's still a little bit of a seam of,fat here but also that seam is kind of,what continues on into the rest of the,prime rib so we're good with that,meat there or that amount of fat that's,there so that's it so next we're gonna,season this and we're gonna do this at,minimum two hours before you put this in,the smoker uh if you have more time to,do that fantastic i would recommend,doing it overnight if you've got the,time um but otherwise a minimum two,hours and then,you know like i said you can go up to it,overnight so first what i'm going to do,is i'm going to actually put a little,bit of a binder on here and i'm going to,use worcestershire sauce,all right so for our seasoning we're,going to just make a simple homemade,seasoning here this is perfect for all,beef it works really really well on,prime rib i've got two tablespoons of,sea salt a tablespoon of thyme a,tablespoon of,garlic powder a tablespoon of onion,powder tablespoon o

Low and Slow Prime Rib - Easy No Fail Prime Rib Method - Food Wishes

Low and Slow Prime Rib - Easy No Fail Prime Rib Method - Food Wishes

hello this is Chef John from,foodwishes.com with low and slow prime,rib that's right I'm going to show you,the simplest easiest most Fail-Safe,method ever invented for cooking prime,rib and yes that includes our famous,method X,so if you overcooked an expensive prime,rib years ago and are still traumatized,this is going to get you back in the,game and by the way this is not a recipe,it's simply a technique and it will work,no matter how you decide you want to,flavor this meat and to get started the,first thing we'll need is a prime rib,also known as a standing rib roast and,this one here was just under five pounds,and has two bones which I almost always,leave on when I roast it unless I'm,going to use them to make a gravier,sauce ahead of time which I did here to,film the previous video which was called,prime rib gravy,and if you haven't seen that you should,definitely check it out but anyway like,I said I usually leave those on but the,good news is this method will work,whether you're using a boneless roast or,a bone-in roast does not matter,okay so if you're wondering what happens,to those bones you can check out the,prime rib gravy video but this one's all,about how to roast this piece of meat so,what we'll do is transfer that onto a,trailer plate and then we'll salt it,fairly generously on all the surfaces,and once that's set it brings us to an,optional step which is popping this in,the fridge uncovered for a day or two to,sort of dry out a little bit which I,believe improves the texture and helps,the flavor,and yes I will remove that little piece,of fat because it's bugging you,and then before we do pop this in the,fridge I like to put it up on some kind,of rack and if you don't have one you,could just twist up some aluminum foil,and just bend it like I've done here and,that will totally work and by work I,mean it will let air circulate,underneath,okay so I transfer that into the fridge,and then I close the door quickly so you,can't figure out what I have in there,and I let that sit in there uncovered,for 48 hours after which it looked like,this which basically looks like a piece,of meat that's been in the fridge,uncovered for 48 hours,okay so that was the first tip slash,optional step,which brings us to the next one and that,is we're definitely going to want to let,this warm up on the counter for a few,hours before we roast it or you don't,have to but it will cook more evenly if,you do so please do but either way once,we're ready to roast we will transfer,that to our roasting pan which hopefully,has a rack in it but if it doesn't just,do that foil trick again,and then at this point we'll go ahead,and season this up any which way we want,which for me just means mixing some,butter with some kosher salt some,freshly ground black pepper and some,cayenne and I went ahead and stirred,that together before smearing it all,over my meat,oh and a quick reminder this is not a,recipe but rather a technique so please,feel free to add any herbs or spices you,want,I mean you are after all the chief of,what's in the butter you smear on your,beef and really the only mandatory,ingredient would be the salts but,besides that add whatever you want,oh and do yourself a favor and make sure,your butter is super soft all right I,thought this was fine but once I started,to smear down I realized it was a little,too cold and it was sort of clumping up,and crumbling so I stopped and scraped,it off and heated it in the microwave,for like two seconds which made it way,more spreadable and significantly less,annoying,which reminds me you can also just paint,on melted butter and then season the,outside,which is what I probably should have,done in the first place,but anyway the point is you flavor your,prime rib as you see fit whether that,includes melted butter whole butter or,no butter but don't be shy with the salt,all right this is a giant hunk of meat,so it might look like it but we are not,putting too much salt on this,and then once that set before this goes,in the oven I like to add a big splash,of water to the pan to keep our oven,nice and humid,and that's it this is now ready to,transfer into the center of a 300 degree,oven for about two hours if your Prime,ribs the same size or until it looks,like this and the internal temp is,between 115 and 120. if that is you want,the classic Rosy pink finish which is,somewhere between rare and medium rare,and we will absolutely 100 of the time,check with a probe thermometer and once,we verified our Target Temp we will,cover this in foil and we will let it,rest at least 20 minutes during which,time that internal temp will go up,between 5 and 10 degrees,and believe it or not that's it so I,wasn't kidding a super simple method,with just one temperature setting all,right I know there's methods where you,start at 500 and then turn it down to,get a little deeper sear on the surface,but according to recent made-up studies,25 percent of people will forget to do,that and that number jumps up to 87,

How To Make The Ultimate Prime Rib

How To Make The Ultimate Prime Rib

prime rib a true holiday showstopper,prime rib is definitely one of the most,impressive pieces of meat you can make,for your family your friends it's really,something a lot of people have on the,holidays or a special occasion,because of its price tag you really want,to make sure you're getting it right,we tested a bunch of recipes and,different techniques so you don't have,to here's everything you need to know,about how to make the ultimate prime rib,all you're going to need is a great,prime rib salt pepper and a little bit,of time and patience one big debate,about buying prime rib is whether to get,bone in or bone less,a bone-in roast is known to give you a,more flavorful more tender result,because the bone insulates the meat as,it cooks but it can also be really time,consuming to carve so we'd actually,recommend that you get a boneless roast,and have your butcher tie the bones back,onto the meat that way you're still,going to get that great flavor from the,bones and it'll be insulated and tender,but you won't have to deal with carving,it another question a lot of people have,when buying prime rib prime or choice,if you're already splurging we'd,recommend going with the prime grade,roast,while prime grade prime rib is harder to,find it really has the best flavor if,you're going big you might as well go,big the last question is how much should,you buy,we'd recommend about a pound per person,after the prime rib is cooked you'll end,up with about a half pound per person,now that you know what kind of prime rib,to buy let's get cooking so the night,before you make your prime rib you want,to take it out of the fridge and blot it,completely dry with paper towels,if you have excess moisture the prime,rib isn't going to dry out as much which,isn't going to result in that crispy,crackly crust that we really want to get,so once the prime rib is completely dry,you're going to generously season it,with kosher salt and freshly ground,black pepper,kosher salt is actually less salty than,iodized salt or table salt freshly,ground black pepper is going to add just,that really great peppery flavor whereas,pre-ground it's just not the same i know,this looks like a lot but to really make,sure that the roast is fully flavored,from the inside out you need to be,generous with your seasoning you're,going to put it into a rimmed baking,sheet the rimmed baking sheet is just,going to prevent any juices that might,you know float out it's going to keep,everything contained,transfer to the fridge and let it sit,uncovered overnight,if you don't have time to let it sit,overnight at least try to do it for two,to four hours it'll make a big,difference in your final prime rib,once the prime rib has rested overnight,you're going to take the prime rib out,of the fridge and place it on a rack in,a roasting pan it's really important to,let the prime rib come to room,temperature because if you put a cold,piece of meat in a hot oven it's going,to bring down the temperature of the,oven and therefore result in an uneven,cook,some people cover their prime rib with,butter or other herbs and seasonings,while it does add flavor it's kind of,too overpowering this is such a delicate,beautiful piece of meat that's,inherently really fatty so adding more,fat to it makes it really intense adding,other seasonings or other herbs you can,do it but you really don't need it and,be conscious that adding some of those,things might burn in the oven so that's,really it now we're ready to roast,so the trick to getting that beautiful,crispy exterior is to start in a really,hot oven we're going to start at 450,degrees for 30 minutes then reduce the,temperature to 325 and rose for 11 to 12,minutes per pound,every roast is going to be a different,weight and therefore cook for a,different amount of time you're spending,so much money on this piece of meat you,really want to do it right some people,prefer cooking their prime rib low and,slow we found that by doing this you can,get a decent prime rib but the fat,doesn't render in the same way and you,don't get the same crispy exterior,with a prime rib you definitely want to,make sure that you're not overcooking it,this is one of those times when a meat,thermometer is absolutely non-negotiable,when the temperature reaches 120 you,want to take it out,once a prime rib comes out of the oven,you're going to cover it with tin foil,and tent it for about 30 minutes the,temperature is still going to rise about,10 degrees to get you that perfect,medium rare roast,it's also going to absorb the juices as,it's resting i know you might want to,cook it a bit more but really trust us,for prime rib it's such an expensive,beautiful piece of meat you don't want,to overcook it so from here it's pretty,easy you're going to transfer the prime,rib to a cutting board to start carving,it you can also save all those amazing,juices from the roasting pan to make an,au ju to top your prime rib with if you,want so now we're going to begin carving,first yo

Grilled Bone-in Prime Rib Roast on the Big Green Egg

Grilled Bone-in Prime Rib Roast on the Big Green Egg

hey everybody,this is chris sussman otherwise known as,the barbecue buddha,and you're back with my youtube channel,this time we're covering how you cook a,bone-in,prime rib roast look at this gorgeous,hunk of meat,this is a four bone that means there are,four,bones inside this rib roast and this is,about,10 pounds it's from snake river farms,it's a delicious cut of meat,and i'm gonna show you the easiest way,to get a perfect centerpiece,for your table if you're seeing this,when i post it,we're closer to the spring than we are,to the holidays but if you're viewing,this at holiday time,this is the go-to way to cook a prime,rib roast,on your big green egg you're going to,get a little bit of smoky flavor you're,going to get that delicious crust,you're going to have a perfect pink or a,medium rare interior,and i'm gonna show you exactly how to do,it so the very first thing you want to,do is you want to get this,prime rib roast out of the packaging at,least,a day before if not two before you plan,to cook it,why because we're gonna salt this baby,put it in the fridge on this wire rack,overnight,and then we're going to season it,tomorrow with an herb butter mixture and,cook it on the big green egg with just a,teeny bit,of smoke and you're going to have a,final product that is beyond delicious,now many people ask me why do you dry,brine or why do you salt a large cut of,meat the day before well here's how it,works,you take about a teaspoon of salt per,pound,this is 10 teaspoons of salt we're going,to cover this whole thing in salt and,put it on wire rack,the salt is going to start working its,way into,the muscle fibers and while it's doing,that,the muscles the internal muscles of the,mean is going to start expressing,moisture as that moisture meets the salt,that works its way into all the muscle,fibers,preserving moisture and working flavor,and tenderizing the meat even with an,incredible cut like this,you can't go wrong with dry brining so,that's what we're going to do,we're going to salt this baby overnight,wire wire rack,because that lifts the roast above,the sheet pan and then air will get,underneath it so you're not going to,have the moisture that's being expressed,from the salt,leaking out onto the pan and causing the,meat to get soggy mushy on the bottom,i like to tie up my roasts with butcher,twine again i get asked that question a,lot,but i'll show you the cross section,right here of the rib eye,this is the spinalis dorsis or the rib,eye cap,this is the longimus dorsis or the eye,of the rib eye,and when you cook a large roast like,this for a long period of time,it starts to move and then you don't get,that pretty,looking steak or cut that you're used to,when you're slicing a roast,when you simply butcher twine right,around the roast,it holds that meat into place so as it,cooks it tightens up,and the steaks look really pretty when,you cut them and serve them for the,holiday time so that's why you salted,overnight,that's why you use butcher twine let's,get going,tomorrow i'm going to take this out and,we're going to cook it up on the big,green egg,and you are going to look like a star of,your next gathering,with this four bone 10 pound prime,rib roast,gonna get this roast onto this wire rack,we're going to put it bone side down so,the air gets nice and even with the,surface,of the meat the fat cap and we are going,to get this in the refrigerator,tomorrow you'll come back we'll start,right here we'll take this,out of the refrigerator we'll light up,the big green egg,we'll roast this and you will see how,easy it is,and how i will remove any intimidation,you have,of cooking the perfect prime rib roast,on your big green egg so stay tuned,we'll see you tomorrow,all right everybody i'm back it's the,next day,now before i get started with prepping,the meat for the big green egg i want to,show you,how i'm going to do this i'm going to,create an herbed butter,now why using herb butter first of all,butter's delicious,mrs buda always says her favorite thing,in the world,is butter well maybe it's mr buddha,and maybe it's obi and yoda are little,french bulldogs but in a,close third or fourth it would be butter,but i digress let's get back to the,recipe we're gonna roast this,roast this big old,hunk of prime rib beef that has been,sitting in the fridge overnight it's,been out on the counter for about,two hours you can see the color looks a,little weird it's only because,it's been dry brining in the fridge on,this wire rack overnight,it's a great foundation for all this,flavor so before we cover this roast,with this herb butter mixture we've got,to,make this herb butter mixture all right,so to make this herb butter,it's simply i've had these two sticks of,unsalted butter you always want to use,unsalted butter,because you want to be able to salt,this seasoning on your own you don't,want any salt in there doing that for,you,so the next thing i'm going to do is i,have about 10 cloves of garlic they were,medium sized cloves if