How I do prime rib is Koshers salt dry brine overnight. Then I use a melted compound butter as an injection. Next I put compound as a binder and garlic and pepper as the external seasoning. Then put on the smoker at 225 and cook till internal at 125. Next I go a with a sour mash whiskey sear in hot cast iron skillet. The let rest for 20-40min and serve.
I have been making these roasts for nearly 60 years and my mother before me as long. Never, ever cut off the fat! Put on a goodly coating of salt and pepper (that’s it; let the meat speak for itself) and when it comes out of the oven, that is the first thing that everyone covets and wants. Sometimes blows are thrown. I get extra suet for making Yorkshire pudding and that fat gets crispy as well. Frankly, it’s the tastiest (not the healthiest) part of the entire roast.
Enjoy the fat! It actually IS good for you! We’ve been lied to for years, saturated animal fat is very healthy and delicious. They’ve lied to us for years to sell us their seed oils.
I've been using the block for about a year and a half and it is a lifesaver for me. I don't have the patience, usually, to stare at my steak cooking. I wouldn't cook my steaks without it again! (I just recently started reverse searing with the probe. Super good!)
In August I switched to the Lions Diet for health reasons. Learned to reverse sear steaks and am in Lion Heaven! Just got one thermometer. Have to get more! Will use the 10% code! My steaks are better than restaurants by far!
I switched up my usual seasoning and technique for yours this year. I'm sold! Removing the ribs for seasoning was a great move. I love montreal for normal steak, and don't know why I never tried it for prime rib. I might have to add the worchester sauce to my normal steaks as well. Thanks!
You can also use "Johnny's Au Jus" concentrate instead of Worcestershire sauce as a binder. Johnny's also works great as a binder for brisket rubs. Gives a great beefy base flavor to whatever you rub on. Use it straight out of the bottle, not diluted like for the final au jus. Also a Meater is a great tool. I've had one for over a year and love it!
@@hckfan Both Worcestershire sauce (from the video) and Johnny's Au Jus are liquid, so I'm confused on the wetting the surface comment? Can you elaborate...
I have some Johnnys, it's pretty good. The best ever is 'bv the beefer upper'. Harder to find in stores now. But Cooks Illustrated was touting it like 20+ years ago, and it was in grocery stores.
Personally, I like cooking lower temp, 225-250F, rest and then sear. I've found the edge-to-edge doneness and color more uniform. But I've got to get a set of Meaters; looks so much better than fumbling with wired probes. Thanks!
Love the Butcher Wizard, didn't love your technique for cooking the roast though. I am a committed low and slow guy. Oven should be at 225, 250 max. Yes, it's slower, but I am not in a rush. Having a thermometer is going to ensure that it's perfect everytime. I also like to rest it 30 minutes before searing. That way you can sear it, and slice it right away because the resting already happened. And yeah, I will age it in the refrigerator for 3-4 days before roasting. No need to let it sit on the counter before cooking. So yeah, we all do it differently and as long as your happy with your results, that's what matters, but I like meat cooked slowly. Even my whole chickens these days go in at 240. They may take 3 hours, but they come out fantastic.
Try it on a Weber kettle grill. Make a 5 x 5 pyramid of coals and shove to the side after they are ashed. Make sure the hinge on the grill is over the coals. You can hold 250-225 and add maybe 16 more coals midway.
@@JI-ev9pp I like to use the 100% natural hardwood briquettes. Made from lump charcoal and a small amount of vegetable starch to hold them together. Jealous Devil, B&B, Kingsford, Cowboy, Royal Oak, and Blues Hog are some of the brands making them. Currently using (and very happy with) Blues Hog that I buy on sale at Walmart and order enough bags to get free shipping. Works great in a Weber kettle, especially when using a Slow n Sear insert for smoking or reverse searing.
I do that messy delicious stuff when people ARE around. They love the "messy experimental" vibe and flavor. Thats why I invite them over for my cooking. Never had a complaint. Merry Christmas Ya'll.
Thanks For The Prime Rib Cooking Lesson. Those Prime Ribs looked great and Delicious. You are a very good Cook and Mentor on Prime Rib. Thanks for this video. It was a great help for me.😂
We always put on gas grill rotisserie…AND USE MEATER! Always turns out PERFECT. I put an aluminum drip pan under cooking roast from which I then make a luxurious beefy gravy for my garlic mashed potatoes! Completely DROOL-WORTHY!
The garlic in the montreal would probably burn up and get bitter during a sear. I just did one and did use montreal, but I just cooked indirect on top rack of my weber smokey mountain, so I didn't do the sear, but 99% of the meat is 'inside' moreso than with a steak. It still roasted up with a deep reddish-brown color.
Hey, I wrote to you recently about the twine and ties, and you answered pretty quick! I just wanted to send some support your way for showing both ties! And this looks pretty easy to make, I've never done it before and I think I'll try it now, based on your video. Will continue to be a fan!
I do a pretty good job of answering every email. I don’t however always get to my RUclips comments though. I am glad you got some good info. Thanks for watching.
Great chip! Buut I deep fry my prime rib! In a turkey fryer. I'll never go back to the oven. Always great info on buying meat and cleaning / cutting it!
yep, today's the 15th: "true fan" here and there's always something to be learned from your videos! I prefer bone-in, adds flavor and bones can be pressure cooked later for bone broth 🙂
Many years ago we would go to a famous restaurant known for their prime rib roast. I always asked for the cut with bone in. That was the best part eating around that delicious bone. Those were the days for only $9.99 full dinner.
OMG BW, each Christmas, I pick up the pre-seasoned, split and tied prime rib at Costco. I start early Crhistmas morning putting it on my offset smoker for about nine hours then let it rest for about 45 minutes. For those who like a little more done, my wife sears individual cuts in a cast iron pan in olive oil and garlic. Should I put you on my waiting list for a future Christmas dinner?
A great combination of seasoning for beef is the Montreal Steak Seasoning and Dave's Steak and Burger. The Dave's seasoning has paprika that really brings out the flavor in the beef.....steaks, roasts, or even burgers.
I like to prepare it as you do, but put it uncovered in the fridge for 24-48hrs, then bring to room temp prior to cooking, I also do a butter garlic fresh rosemary sprigs, reverse sear. Internal temp of 120. Let rest for 20min to half hour. Your method is fine-especially if in a hurry oir beginner. Fresh grated horseradish. I also prepare a bleu cheese to go with it, sometime au jus.
Questions: What was the internal temp he set it for? @11:00, I saw a target of 125 but he pulled the boneless roast out with the internal temp reading showing only 84. And, when he set the oven to 500, how long were the roasts in for?
Good questions... the most difficult part of the cook and he glazes right through it. IME, I pull a roast off at 100, crank up the heat and put back on for a sear until the meat hits 115 -120. Rest for 30 minutes and the temp will rise to about 130 - 135
Prime rib is, and has always, absolutely been a prime grade. It's literally a standing rib roast if it's not prime. We've just decided that we can call anything anything now ...like how people make "burnt ends" out of cocktail weiners . It's ridiculous. "I can't afford the prime grade beef, but have some bologna burnt ends because we can just make stuff up as we go!"
There are also RUclipsrs that say if you smoke corn on the cob, then throw butter and BBQ sauce on it, it's burnt ends. And boys who call themselves girls. ...when burnt ends are the barked up corners of a brisket. And no matter what you call anything cooked in the same way, it's not the same thing. Prime rib hits it's hay day in the 80s... And it became PRIME rib, because restaurants were charging a premium, because they were cooking a PRIME cut.
sear at the end or reversed searing is the proper way.Protein cooking is best at low temperatures as it denatures the protein with out destroying its composition.
Completely disagree. I don't care what cut of meat it is. If you season between flaps of meat, you end up with soggy mush spices, not bark. You couldn't pay me money to put rub on a piece of meat and then sandwich that rub under a second piece of meat.
@@ck_sidekick8306I absolutely agree with you & my butchers. Thank you for bringing this up. I’m 58 and started serving prime rib since I was 25. Something is working. Happy Christmas 🎄
Have them use a knife. Literally. On the plate they can cut the fat off that they don’t want to eat. Better idea is have them eat a lean cut that cost 1/3 the price
Absolutely loved the video, and I always use my Meater, which takes the guesswork out and stops me from opening up my oven/grill during cooking. Please tell me how long you put the roast back in at 500 degrees. Is it time or temperature to use as a guide? Thanks for everything!
I think the roast cooks so much better without the bones, u get an uneven cook with the bones on unless u cook upside down for half the time then flip !
I absolutely agree with this. The bones impede the oven heat causing overcooking the whole roast, and adds no additional flavor. Or if the rest of the roast is cooked to temp the meat next to the bones will be raw. It also impedes smoke penetration when slow smoking. No reason to leave the bones on. Cook the bones separately or freeze them raw for later use in a stock.
I hour then reduce to 250 or do reverse. Cook roast at 250 until desired texture of rare to medium well done. Take it out let rest for 30-45 minutes then place in 500 oven for 5 min per pound. Ie 10 lbs equals 50 minutes or less
Can you do a video on how to avoid middleman and buying straight from the farm whole Cow and butchering at the Butchery for price pe LB or smth like Bearded Butcher offered method. Then vacuum packaging everything....
Question. Did you set the probes for the same temp? I assume you did, but the bone-in roast was much more cooked than the boneless. Too cooked for me, I need the level of the boneless one. Do you think it was their position in the oven? Top rack v. bottom?
With the Meater probe in the middle of the roast, cook to 115 degrees for med rare and the time [hours]depends if you have a 5 lb or 12lb. Then 500 degrees when it hits 115 deg at the end for 15 minutes to brown. Then remove it and let it sit covered for 30-40 min as the temp goes up to about 130 deg and serve.
The boneless roast looks done to perfection but the bone-in looks too done for me. Were they both cooked to the same temperature? I know you left the bone-in roast in the oven longer; Was the reason temperature? Also, have been smoking briskets with the Meater+ probe and they seem to be not precise between probes and also seem to be off as compared to a ThermoPen instant read which is certified accurate. Your thoughts would be greatly appreciated as I LOVE you channel. It's the BEST. In addition, I just purchased a Bone-in Prime Rib roast and want/need it to come out the exact doneness as your boneless roast....any suggestions would be very helpful. Thanks
Cut the bones off and leave them off. The roast will not cook evenly with the bones on. They insulate the meat from the oven heat. You will either have raw meat next to the bone, or an overcooked roast like in the video. There is no additional flavor from the bones as only the outside gets roasted, not the inside. Cook the bones separately or freeze them for stock. Animal Science guy here with many, many years in the food business.
Gonna be cooking bone in prime rib for the first time on Christmas. Man, I hope I don't fuck this up, it was $100 for an 8lb 3 rib cut. Got it sitting in the fridge now, salted and uncovered.
Please don't leave the bones on. The bones insulate the meat from the oven heat, either causing the meat next to the bones to be raw, or like in the video the whole roast will be overcooked. It's also a myth that bones add more flavor, the outside is roasted but not inside of the bones next to the meat. It's really just simple science. Re-watch his video and note how much better his boneless roast turned out.
I buy bone-in prime rib whenever I can. I cut the ribs off with a decent bit of meat on them. Then I throw those on the smoker for myself. Nothing like a few meaty BBQ ribs for lunch after a delicious prime rib dinner.
hello so I'm cooking a 15lb prime rib I did cut it in half to 7lbs each. do I cook it at 35 min total because I cut it in half. or does cook for the total lbs. for 80min at 500??? Thank you for the help!
Have you ever cooked prime rib sous vide? Followed by 500* or grill browning, of course. Previously you had shown salting and refrigeration several days ahead. I’m headed to Costco on Monday!
I think he mentioned something about Sous Vide when commenting that the end cuts were more done. I think in a SV, they would all be cooked the same, but the final browning / sear could change that, in theory.
Went to an Outback the other day and ordered their thickest prime rib. Looked great, cooked perfectly medium-rare, tender, but, no exaggeration, it was completely tasteless. I've eaten my fair share of prime rib in my 72 years and this was by far the worst.
Just an fyi the regular meater thermometer without the block is absolute garbage. It has maybe 5 feet of connectivity from inside the bbq on its own. I have to connect it to an ipad i leave outside to bridge the signal to my wifi and connect my phone that way.
Season the prime rib, and let it sit and dry in the fridge overnight. Then the next day preheat the oven to 500F. Put the prime rib in, and leave it in for 5 minutes for every pound of meat. When the time is up, turn off the oven, leave the door closed, and let it sit for 2 hours. Perfectly done prime rib every time, no thermometer needed.
The difference is with your sear then cook the outer rim is much darker than the medium rare. If you sear at the end it is medium to medium rare throughout. I have really watched a lot of these videos and it really helps to look at the meat after it’s cooked.
Yes, I cooked my this way and it turned out perfectly, the only thing I did differently was mine had a min.1 inch fat cap, I lattice cut the fat cap, salted it HEAVILY then put in fridge uncovered for 24 hours, oh it just melted in the mouth, and no it was not too salty.
I like medium rare, I just could not find, in my younger days, someone who could do a proper medium rare in so many restaurants so I would order medium well. I had quite a few stringy rare beef orders and had to change my request.
I’ve watch this video 4-5 times. Just bought my first ribeye package from Costco today. We got 14 steaks and 3.5lb ribeye roast. So easy.
How I do prime rib is Koshers salt dry brine overnight. Then I use a melted compound butter as an injection. Next I put compound as a binder and garlic and pepper as the external seasoning. Then put on the smoker at 225 and cook till internal at 125. Next I go a with a sour mash whiskey sear in hot cast iron skillet. The let rest for 20-40min and serve.
I have been making these roasts for nearly 60 years and my mother before me as long. Never, ever cut off the fat! Put on a goodly coating of salt and pepper (that’s it; let the meat speak for itself) and when it comes out of the oven, that is the first thing that everyone covets and wants. Sometimes blows are thrown. I get extra suet for making Yorkshire pudding and that fat gets crispy as well. Frankly, it’s the tastiest (not the healthiest) part of the entire roast.
Enjoy the fat! It actually IS good for you! We’ve been lied to for years, saturated animal fat is very healthy and delicious. They’ve lied to us for years to sell us their seed oils.
I've been using the block for about a year and a half and it is a lifesaver for me. I don't have the patience, usually, to stare at my steak cooking. I wouldn't cook my steaks without it again! (I just recently started reverse searing with the probe. Super good!)
I love the Meater thermometers also. It makes everything so much easier. Thanks for sharing your experience with it. Thanks for watching
In August I switched to the Lions Diet for health reasons. Learned to reverse sear steaks and am in Lion Heaven! Just got one thermometer. Have to get more! Will use the 10% code! My steaks are better than restaurants by far!
I have a single MEATER thermometer. I love it. Don’t have to keep opening the oven to check the temp, and no wires to deal with.
I purchased two on sale the other is for New Years, we have just finished it so delicious, I plan to save and purchase more on sale for next year.
TY Sir the cut and tie info is what I was looking for and while it wasn't as pretty as yours it got the job done.
Cooking it lower than 300* and letting it rest at least 30 minutes before the high blast to brown keeps the juices inside.
Having prime rib Christmas Day at my son's house. He cooks it every Christmas.
Get my recommended kitchen tools list by clicking here: butcher-wizard.ck.page/a9677c77f8
So I used your seasoning and such. It was amazing. Oh also used the MEATER + which made it pain free! Thanks so much
I switched up my usual seasoning and technique for yours this year. I'm sold! Removing the ribs for seasoning was a great move. I love montreal for normal steak, and don't know why I never tried it for prime rib. I might have to add the worchester sauce to my normal steaks as well. Thanks!
You can also use "Johnny's Au Jus" concentrate instead of Worcestershire sauce as a binder. Johnny's also works great as a binder for brisket rubs. Gives a great beefy base flavor to whatever you rub on. Use it straight out of the bottle, not diluted like for the final au jus. Also a Meater is a great tool. I've had one for over a year and love it!
Johnny’s rocks!
No. You’re wetting the surface which will destroy your crust.
@@hckfan Both Worcestershire sauce (from the video) and Johnny's Au Jus are liquid, so I'm confused on the wetting the surface comment? Can you elaborate...
I have some Johnnys, it's pretty good. The best ever is 'bv the beefer upper'. Harder to find in stores now. But Cooks Illustrated was touting it like 20+ years ago, and it was in grocery stores.
Personally, I like cooking lower temp, 225-250F, rest and then sear. I've found the edge-to-edge doneness and color more uniform. But I've got to get a set of Meaters; looks so much better than fumbling with wired probes. Thanks!
Yes 🙌
Did same technique. Cook then sear. Turned out great.
what im thinking
The good thing about your process is no resting after the sear, since it already rested during slow cook
Perfect video for semi beginners. I've made them before but always Need that reassurance, As every video is so different.
Love the Butcher Wizard, didn't love your technique for cooking the roast though. I am a committed low and slow guy. Oven should be at 225, 250 max. Yes, it's slower, but I am not in a rush. Having a thermometer is going to ensure that it's perfect everytime. I also like to rest it 30 minutes before searing. That way you can sear it, and slice it right away because the resting already happened. And yeah, I will age it in the refrigerator for 3-4 days before roasting. No need to let it sit on the counter before cooking. So yeah, we all do it differently and as long as your happy with your results, that's what matters, but I like meat cooked slowly. Even my whole chickens these days go in at 240. They may take 3 hours, but they come out fantastic.
good tips. yes slowly roasting. i cook mine in the iron cast pan turn out yummy with wasabi & soy sauce sauce. Merry Merry Christmas.
Strong taste of black pepper with montreal steak seasoning!
Try it on a Weber kettle grill. Make a 5 x 5 pyramid of coals and shove to the side after they are ashed. Make sure the hinge on the grill is over the coals. You can hold 250-225 and add maybe 16 more coals midway.
Try real charcoal sometime when you get a chance instead of the briquettes, usually cheaper to get and they are much better in every respect.
@@JI-ev9ppWhere do you buy that charcoal?
@@JI-ev9pp I like to use the 100% natural hardwood briquettes. Made from lump charcoal and a small amount of vegetable starch to hold them together. Jealous Devil, B&B, Kingsford, Cowboy, Royal Oak, and Blues Hog are some of the brands making them. Currently using (and very happy with) Blues Hog that I buy on sale at Walmart and order enough bags to get free shipping. Works great in a Weber kettle, especially when using a Slow n Sear insert for smoking or reverse searing.
I do that messy delicious stuff when people ARE around. They love the "messy experimental" vibe and flavor. Thats why I invite them over for my cooking. Never had a complaint. Merry Christmas Ya'll.
Thanks For The Prime Rib Cooking Lesson. Those Prime Ribs looked great and Delicious. You are a very good Cook and Mentor on Prime Rib. Thanks for this video. It was a great help for me.😂
Is this better in the smoker than in the oven?
I bought and prepped a primal cut of NY Strip this week, thanks to your advice, and now I'm hooked! Merry Christmas to you Butcher Wizard!
You'll have to try dry aging next. And yes you can do it at home.
We always put on gas grill rotisserie…AND USE MEATER! Always turns out PERFECT. I put an aluminum drip pan under cooking roast from which I then make a luxurious beefy gravy for my garlic mashed potatoes! Completely DROOL-WORTHY!
The garlic in the montreal would probably burn up and get bitter during a sear. I just did one and did use montreal, but I just cooked indirect on top rack of my weber smokey mountain, so I didn't do the sear, but 99% of the meat is 'inside' moreso than with a steak. It still roasted up with a deep reddish-brown color.
Hey, I wrote to you recently about the twine and ties, and you answered pretty quick! I just wanted to send some support your way for showing both ties! And this looks pretty easy to make, I've never done it before and I think I'll try it now, based on your video. Will continue to be a fan!
I do a pretty good job of answering every email. I don’t however always get to my RUclips comments though. I am glad you got some good info. Thanks for watching.
I appreciate you sharing these tips! I'm glad to see you getting more sponsors! CHEERS🎉
Great chip! Buut I deep fry my prime rib! In a turkey fryer. I'll never go back to the oven. Always great info on buying meat and cleaning / cutting it!
yep, today's the 15th: "true fan" here and there's always something to be learned from your videos!
I prefer bone-in, adds flavor and bones can be pressure cooked later for bone broth 🙂
Thank you for being a true fan. Thanks for watching
Is it possible to cook 2 prime rib roasts at the same time using the 500 degree method?
Many years ago we would go to a famous restaurant known for their prime rib roast. I always asked for the cut with bone in. That was the best part eating around that delicious bone. Those were the days for only $9.99 full dinner.
This is a great video. the instructions were great, and it was also entertaining.
How long do you let it sear in the oven at 500 degrees? Whoops - found it down below.
OMG BW, each Christmas, I pick up the pre-seasoned, split and tied prime rib at Costco. I start early Crhistmas morning putting it on my offset smoker for about nine hours then let it rest for about 45 minutes. For those who like a little more done, my wife sears individual cuts in a cast iron pan in olive oil and garlic. Should I put you on my waiting list for a future Christmas dinner?
20 minute rest , will the beef still be hot??
A great combination of seasoning for beef is the Montreal Steak Seasoning and Dave's Steak and Burger. The Dave's seasoning has paprika that really brings out the flavor in the beef.....steaks, roasts, or even burgers.
I like to prepare it as you do, but put it uncovered in the fridge for 24-48hrs, then bring to room temp prior to cooking, I also do a butter garlic fresh rosemary sprigs, reverse sear. Internal temp of 120. Let rest for 20min to half hour. Your method is fine-especially if in a hurry oir beginner. Fresh grated horseradish. I also prepare a bleu cheese to go with it, sometime au jus.
Can this method be used on a smoker with the same temperature?
Yes, smoke it low (225-250F) then let it rest. Sear if you need to. The best one I ever did I used Alder for the smoke wood, but Apple works well too.
What's the brand of the roasting pan w/ handles that you used in the video?
You also cut the bones off so you can season the bone side and then tie the bones back on for presentation.
Great videos, my wife says your wife did a great job decorating your kitchen/set
question why would you not season the underside of the roast with the bones before tying them up. Seems like a missed opportunity for seasoning.
I thought the same.
Questions: What was the internal temp he set it for? @11:00, I saw a target of 125 but he pulled the boneless roast out with the internal temp reading showing only 84. And, when he set the oven to 500, how long were the roasts in for?
Good questions... the most difficult part of the cook and he glazes right through it. IME, I pull a roast off at 100, crank up the heat and put back on for a sear until the meat hits 115 -120. Rest for 30 minutes and the temp will rise to about 130 - 135
Great job.. Great looking roasts..Great presentation..Thanks!!
Prime rib is, and has always, absolutely been a prime grade.
It's literally a standing rib roast if it's not prime. We've just decided that we can call anything anything now ...like how people make "burnt ends" out of cocktail weiners . It's ridiculous.
"I can't afford the prime grade beef, but have some bologna burnt ends because we can just make stuff up as we go!"
There is other RUclipsr videos saying same thing prime means primal cut not prime grade.
There are also RUclipsrs that say if you smoke corn on the cob, then throw butter and BBQ sauce on it, it's burnt ends. And boys who call themselves girls.
...when burnt ends are the barked up corners of a brisket. And no matter what you call anything cooked in the same way, it's not the same thing.
Prime rib hits it's hay day in the 80s... And it became PRIME rib, because restaurants were charging a premium, because they were cooking a PRIME cut.
You're absolutely correct. Prime refers to the grade. Rib Roast is the cut.
Hey buddy. Can u send me Amazon link for that knife.
Decent video. Bone-on Roast was overcooked. Other Roast was perfect for me. Thank you for not tossing or hitting the meat back and forth.
Agree- He left the Bone-in roast cook longer, but maybe he shouldn't have.
I think if you watched Scott Rea's videos where he teaches how to tie like a traditional butcher, it would change your life.
I'm a little weirded out and a little delighted... I was just talking about how to cook mine, at this very moment. 😊🥩
Timing is everything...🥂
Awesome video your a big help we’re doing one Christmas Day
Merry Christmas
sear at the end or reversed searing is the proper way.Protein cooking is best at low temperatures as it denatures the protein with out destroying its composition.
Your kitchen is so pretty!
I g I just made this for Xmas eve dinner, bone in. It was INCREDIBLE
What cutting board do you recommend for raw meat?
Thank you.
I spy a Minnesota tag on your apron...what's up with that?
Season in-between the bone before you tie it up next time....
yep, that is the main reason for cutting the ribs off!
Completely disagree. I don't care what cut of meat it is. If you season between flaps of meat, you end up with soggy mush spices, not bark. You couldn't pay me money to put rub on a piece of meat and then sandwich that rub under a second piece of meat.
@@gosman949the main reason for cutting the bones (almost) off is so that removing them after the cook is easy.
@@ck_sidekick8306 correct and to season the meat too.
@@ck_sidekick8306I absolutely agree with you & my butchers. Thank you for bringing this up.
I’m 58 and started serving prime rib since I was 25.
Something is working.
Happy Christmas 🎄
How big are those roasts and how thick did you slice it
Merry Christmas and thanks for all you do....
Great job!
how can i decrease some of the fat? for some family members there is too much fat at the end. thanks
Have them use a knife. Literally. On the plate they can cut the fat off that they don’t want to eat. Better idea is have them eat a lean cut that cost 1/3 the price
Yeah, the boneless does a little better with consistent pink and not overcooking the cap.
Absolutely loved the video, and I always use my Meater, which takes the guesswork out and stops me from opening up my oven/grill during cooking. Please tell me how long you put the roast back in at 500 degrees. Is it time or temperature to use as a guide? Thanks for everything!
I get why you tie things up with the bone-in version, but what does it accomplish with the boneless version?
It cooks more evenly when it's round, if you don't tie it the meat will want to flatten out causing the thinner ends to over cook.
It just keeps the meat together in a uniform shape. It cooks more evenly that way. Thanks for watching
I think the roast cooks so much better without the bones, u get an uneven cook with the bones on unless u cook upside down for half the time then flip !
I absolutely agree with this. The bones impede the oven heat causing overcooking the whole roast, and adds no additional flavor. Or if the rest of the roast is cooked to temp the meat next to the bones will be raw. It also impedes smoke penetration when slow smoking. No reason to leave the bones on. Cook the bones separately or freeze them raw for later use in a stock.
How long do you cook it at 500?
I hour then reduce to 250 or do reverse. Cook roast at 250 until desired texture of rare to medium well done. Take it out let rest for 30-45 minutes then place in 500 oven for 5 min per pound. Ie 10 lbs equals 50 minutes or less
How long do you sear
Awesome looks amazing can’t wait to try this thanks 🙏🏽
Very informative - thank you.
Can you do a video on how to avoid middleman and buying straight from the farm whole Cow and butchering at the Butchery for price pe LB or smth like Bearded Butcher offered method. Then vacuum packaging everything....
Question. Did you set the probes for the same temp? I assume you did, but the bone-in roast was much more cooked than the boneless. Too cooked for me, I need the level of the boneless one. Do you think it was their position in the oven? Top rack v. bottom?
My questions exactly. The boneless one looks more like what i want this weekend. Hopefully, we'll get an answer before Sunday.
Never mentioned how long for each temperature
250 until medium then 500 at 5 min per pound
@@ExecutiveGourmetChef No it's 500F until the outside looks browned, typically 10 - 15 minutes.
With the Meater probe in the middle of the roast, cook to 115 degrees for med rare and the time [hours]depends if you have a 5 lb or 12lb. Then 500 degrees when it hits 115 deg at the end for 15 minutes to brown. Then remove it and let it sit covered for 30-40 min as the temp goes up to about 130 deg and serve.
Not to worry about what other people think!!!!. Cook and experiment YOUR way. Merry Christmas!!!
Need to sou vide one..merry Xmas
I have never gotten around to using the sous vide for prime rib but it sounds like it is time for an experiment,
The boneless roast looks done to perfection but the bone-in looks too done for me. Were they both cooked to the same temperature? I know you left the bone-in roast in the oven longer; Was the reason temperature? Also, have been smoking briskets with the Meater+ probe and they seem to be not precise between probes and also seem to be off as compared to a ThermoPen instant read which is certified accurate. Your thoughts would be greatly appreciated as I LOVE you channel. It's the BEST.
In addition, I just purchased a Bone-in Prime Rib roast and want/need it to come out the exact doneness as your boneless roast....any suggestions would be very helpful. Thanks
Cut the bones off and leave them off. The roast will not cook evenly with the bones on. They insulate the meat from the oven heat. You will either have raw meat next to the bone, or an overcooked roast like in the video. There is no additional flavor from the bones as only the outside gets roasted, not the inside. Cook the bones separately or freeze them for stock. Animal Science guy here with many, many years in the food business.
No homemade burger video on your channel? Curious of a showdown best ground meat mixtures for best burger.
That is a great idea. I will put it on the list. Thanks for watching
That Montreal season is super salty for me.
Are you still planning on making more diy lunch meat videos?
I have one on the schedule to release in early January. Keep an eye out for it. Thanks for watching
If you cook to within 1 degree of your desired temp, doesn't the temp rise another 10 degrees or so when resting?
Yes. That is why the bone in roast was way over done.
Love that dog! ❤ ha!
Gonna be cooking bone in prime rib for the first time on Christmas. Man, I hope I don't fuck this up, it was $100 for an 8lb 3 rib cut. Got it sitting in the fridge now, salted and uncovered.
Please don't leave the bones on. The bones insulate the meat from the oven heat, either causing the meat next to the bones to be raw, or like in the video the whole roast will be overcooked. It's also a myth that bones add more flavor, the outside is roasted but not inside of the bones next to the meat. It's really just simple science. Re-watch his video and note how much better his boneless roast turned out.
I let it rest for at least 30 minutes before the sear. Then, it can be cut right after the sear.
Might I suggest using a wireless microphone. There's an echo in your kitchen & it will improve the audio.
You had me at Montreal steak seasoning
do you ever cut the boneless one into steaks vs cooking it whole?
U Rock😉
how long at 500 degrees?
5min per lb
God that looks so good 👍
Love your videos!! Merry Christmas 🎄
I buy bone-in prime rib whenever I can. I cut the ribs off with a decent bit of meat on them. Then I throw those on the smoker for myself. Nothing like a few meaty BBQ ribs for lunch after a delicious prime rib dinner.
And the boneless roast will cook more evenly too!
Love your vids!!!1
hello so I'm cooking a 15lb prime rib I did cut it in half to 7lbs each. do
I cook it at 35 min total because I cut it in half. or does cook for the total lbs. for 80min at 500???
Thank you for the help!
Good Lord no. Hope you didn't do that yet. I'd suggest search for a chef for your cut. Hence here, he's a "master butcher".
Now we need an app to cook meat, oh please!
Have you ever cooked prime rib sous vide? Followed by 500* or grill browning, of course. Previously you had shown salting and refrigeration several days ahead. I’m headed to Costco on Monday!
Monday shopping is the best.
I think he mentioned something about Sous Vide when commenting that the end cuts were more done. I think in a SV, they would all be cooked the same, but the final browning / sear could change that, in theory.
Always let your roast rest in the fridge AFTER salted and applied herbs or spices for a minimum of 4 hours preferably 24 hours.
I always make my jus with red wine (cooked down.)
What I like to do is put an herb bag between the ribs and roast before I tie it back. But most of all I just like to eat it
GOod tip. Thanks for watching
Went to an Outback the other day and ordered their thickest prime rib. Looked great, cooked perfectly medium-rare, tender, but, no exaggeration, it was completely tasteless. I've eaten my fair share of prime rib in my 72 years and this was by far the worst.
Just an fyi the regular meater thermometer without the block is absolute garbage. It has maybe 5 feet of connectivity from inside the bbq on its own. I have to connect it to an ipad i leave outside to bridge the signal to my wifi and connect my phone that way.
Season the prime rib, and let it sit and dry in the fridge overnight. Then the next day preheat the oven to 500F. Put the prime rib in, and leave it in for 5 minutes for every pound of meat. When the time is up, turn off the oven, leave the door closed, and let it sit for 2 hours. Perfectly done prime rib every time, no thermometer needed.
The difference is with your sear then cook the outer rim is much darker than the medium rare. If you sear at the end it is medium to medium rare throughout. I have really watched a lot of these videos and it really helps to look at the meat after it’s cooked.
Make sure your oven doesn’t have the “oven cooling down” feature……our old oven didn’t, our new one does……need 325 degree heat after the 500
Yes, I cooked my this way and it turned out perfectly, the only thing I did differently was mine had a min.1 inch fat cap, I lattice cut the fat cap, salted it HEAVILY then put in fridge uncovered for 24 hours, oh it just melted in the mouth, and no it was not too salty.
I have roasted several times by using this method, the meat turned out very raw and bloody in the center.
I like medium rare, I just could not find, in my younger days, someone who could do a proper medium rare in so many restaurants so I would order medium well. I had quite a few stringy rare beef orders and had to change my request.
I don’t see your link for Meater. Are you no longer an affiliate for them??
This video was from last year. The discount expired. It is still a great thermometer. Look at their website or amazon to find a deal.
I'm a carnivore, I'm droolin'