Master The Prime Rib From Start To Finish: Cut, Cook, Enjoy!
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- Опубликовано: 2 июн 2024
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In this video I show you how to prepare a prime rib from start to finish. We will start with how to select a prime rib from the grocery store and how to properly trim and tie it. We will season and roast it in the easiest way possible. We will slice it and taste it and let me tell you it was delicious. I answer all of your questions about how to prepare this holiday staple.
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UPDATE 2024: Butcher Wizard Knife Collection is now available. We have a 10” breaking knife and a 6” boning knife.
Check it out at butcherwizardshop.com
This is the same style of the knife I used in this video. Over the past 6 months, I have worked hard to make my own collection of knives that everyone who takes on these big butchery projects must have in order to be successful.
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Хобби
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.
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!
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.
Merry Christmas and thanks for all you do....
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!
Awesome video your a big help we’re doing one Christmas Day
Merry Christmas
I appreciate you sharing these tips! I'm glad to see you getting more sponsors! CHEERS🎉
Awesome looks amazing can’t wait to try this thanks 🙏🏽
God that looks so good 👍
Love your videos!! Merry Christmas 🎄
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.
Your kitchen is so pretty!
How long do you cook it at 500?
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'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!
Cooking it lower than 300* and letting it rest at least 30 minutes before the high blast to brown keeps the juices inside.
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!
BW, I have learned so much from your videos. Thank you for helping me be a better cook.
I am so glad you are learning from the videos. We are just getting started. Thanks for watching
Looks delicious
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
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.
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.
Having prime rib Christmas Day at my son's house. He cooks it every Christmas.
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?
I g I just made this for Xmas eve dinner, bone in. It was INCREDIBLE
I'm a carnivore, I'm droolin'
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.
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,
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...🥂
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!
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 🎄
Strong taste of black pepper with montreal steak seasoning!
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.
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.
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!
Great videos, my wife says your wife did a great job decorating your kitchen/set
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
Can this method be used on a smoker with the same temperature?
Love that dog! ❤ ha!
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.
1 bone for two people?!?!?
I guess I eat for 2 people!!
Funny!!
Is this better in the smoker than in the oven?
What's the brand of the roasting pan w/ handles that you used in the video?
What cutting board do you recommend for raw meat?
You also cut the bones off so you can season the bone side and then tie the bones back on for presentation.
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 !
That Montreal season is super salty for me.
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.
I think if you watched Scott Rea's videos where he teaches how to tie like a traditional butcher, it would change your life.
Now we need an app to cook meat, oh please!
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
Yeah, the boneless does a little better with consistent pink and not overcooking the cap.
Hey buddy. Can u send me Amazon link for that knife.
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.
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.
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....
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?
20 minute rest , will the beef still be hot??
Is it possible to cook 2 prime rib roasts at the same time using the 500 degree method?
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
Cool!!!!!!!!!!!!!!!!!!!!!!!!
"and now I'm cross contaminating all my salt" this quote will have me watching every video you ever make. No one ever seems to acknowledge that shit
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.
How long do you sear
You didn't give that puppy a taste?! He was waiting patiently!
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
ok, you need to man-up ;-). That meat between the ribs is gold!
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".
I let it rest for at least 30 minutes before the sear. Then, it can be cut right after the sear.
I spy a Minnesota tag on your apron...what's up with that?
Might I suggest using a wireless microphone. There's an echo in your kitchen & it will improve the audio.
500*F for 30 minutes, beautiful!!
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
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.
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.
Dude, looked like you just about cut a couple of fingers off while you were frenching the bones.
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
Why cut the bones off completely? I leave the last flap of flesh & fat & just fold it back on then tie the ends.
Also why french the rib ends if you are going to cut off the bones?? Recipe looks great, just some silly moves in prep work
The thing about Prime Rib is that it just doesn't compute in my brain, because you won't have that Maillard reaction on both sides like you will if you just cut it into steaks.
So here's the thing. Just like any other meat or poultry, there's different preparations resulting in different textures and flavors. One can appreciate the more delicate flavor of a ribeye roast (with perhaps au jus) just as much, but in contrast to, a ribeye steak preparation. Both are awesome in their own ways.
sure will make a bulldog break his chain..wooooohoooooo...
I bought a 17 pound Prime grade Boneless Prime Rib from Costco. I want to make two different roasts, one cooked rare for the adults and one cooked medium for the kids. Is one end of the whole roast better than the other? I’ll likely take a piece off one of the ends to cut off one nice ribeye for the wife and I for another day. So looking for some advice on how cut this beast for best results
The ends will always be a little more done than the middle. Give the kids the ends!
I buy the 7 bone, split it (3 & 4) with usually the 3 bone the larger end. Roast the smaller end for the kids and save the presentation end for the adults. Always seems to be a lot of left over for meals later. Good cooking and Merry Christmas!
how long at 500 degrees?
5min per lb
You lost me at the ad. And you don't say what temp. you cooked to?
You didn’t give the dog that piece?
The fat is highly nutritious. And delicious!
I've had the Meater probes (they even sent me a replacement set) - they do not work. I used them on my smoker outside. The minute I closed the lid - signal lost. Absolutely useless. I even had the receiver block 6-inches away from the probe so no problem with the bluetooth distance.
Just saying buyer beware!
Reverse sear is the only way
No one sells this where I live. I've been watching the stores for the 5 years I've been here and nothing. I used to buy it in my previous city. No point asking for anything here either. The butchers and store are beyond weird. They will actually say something doesn't exist or isn't done that way if it's not in their showcase. It's like living in an alternate world sometimes.
Look closely about a week before Christmas. You should see the best prices of the year. Not sure where you live that doesn't have rib roast during Christmas!
Some places only sell them seasonally.
250
1st, heard a lot of bad reviews about Meater. They die and/or are off a dozen degrees.
Also, I love your videos.
However, Meatwr wants like 300$ bones for four thermometers.
It's just insane in my opinion. I want them, but won't ever pay that price for convenience, or spotty reliability.
Great, thanks, but that bone in was overdone.
!
Why don’t people just cut steaks, rub and grill em over charcoal it’s 10x better
Its a different flavor profile. I like both. Thats like saying you should only eat fried chicken and not grilled chicken. Roasting ribeye gives it a very different flavor and texture
I would have to drive 100 miles to find a Costco. All these youtube guys act like everyone on earth lives 5 minutes from a Costco. 😂😂😂
It's pronounced, "Worce-ster-shire"; three syllables. Court adjourned.
Where is that Horseradish sauce?? C'mon man!
Good video, poor audio. Need better mic placement.
Pronounced Woostersheer.
Just tie 3 times and cut. Simple.
Roast at 150: for 12-24 hours