No way. I literally just bought a prime rib roast this morning on sale at the grocery store and have been looking up how to cook it all day. Bless you for this!
Pecan is the way to go when you get past 50. Less heart burn. It's OK to say it. I Also swiched out old bay from my rub and added goyas green cap and smoked paprika.
I would say a bit over medium. I would personally reverse sear @120 degrees F, cover with foil for 45 minutes and place in direct heat @500 degrees for 10 minutes. Medium rare..
My roast was closer to 10-lbs/3-ribs for our New Years dinner. Followed this recipe exactly; Yorkshire and gravy included. Everything got rave reviews. The juices from the resting roast were added to the gravy. Phenomenal! Thanks for this🇨🇦🥳
I've done it a lot of ways. But the Best by far is buying the prime cut or dry aged, salting the whole thing in the fridge overnight, throwing it in the sous vide for 8 hrs at 128 degrees, then out in an ice bath for 10 mins, coat with garlic butter, put in 500 degree oven to sear for 15 mins. And let rest 5 mins is perfect every time
My butcher cuts the roast from the bones about 95% of the way, just short before releasing the bones from the roast. This way you can still season roast but not struggle with tying. I love this time of the year for these roasts. I always buy a few and vacuum seal them for stocking up. Great episode
As a Brit I have to say that looks really impressive! Your Yorkshire pudding looks superb, although I might add a really good pinch of ground pepper to the batter before you put it in the oven. As an alternative to Worcester sauce in the gravy you could try some Balsamic vinegar with a small amount of dark brown sugar for balance, but hey, it all looks fabulous on the video.
Bit too medium for me, so I’d probably pull it 5deg. earlier, but your Yorkies and gravy look superb! Thanks for another fun and informative year, guys! Merry Christmas.
This is seriously one of the best Christmas/holiday menus I've seen this year. The Yorkshire pudding puts it over the top and is a nice lighter change from potatoes! Thanks so much for sharing this video, Sam and boys!
I always wanted to made Yorkshire Pudding after watching your video I decided to go for it. Followed your directions exactly and I was rewarded with puffy, flaky scrumptious Yorkshire Pudding! So good! Went perfect with the 14 pound Prime Rib Roast I cooked for the family on Christmas Eve. THANK YOU SO MUCH!
Finally ! I asked for you to do your take on roast beef and Yorkshire pudding a while ago. Thank you so much for listening 😃 all the way from the UK 🇬🇧
Been doing this for 40 years and do it low and slow. Takes around 6 hours until done. Combination of hickory and cherry wood which makes it smoky and fruity. The onion gravy was new to me so I'll have to try it TOMORROW on Christmas Eve!!! 8lb standing rib roast.
Hey Sam, baked popovers at the Jordan pond house for two seasons. That’s about 5000 a day June-October. We would let it sit in the fridge minimum two days and had success letting the batter warm up closer to room temp before throwing it in the oven.
Cooked a bit too much on the medium side for my tastes, I would pull it around 115-117.. Still looks awesome though! I'm going to try that rub on my next roast.
I was raised cooking with mesquite. It's a grilling wood not a smoking wood for the most part. It's listed as a softwood because of its species but the heart wood is as hard as a rock. It's the sap in the wood that makes it so strong and bitter if you don't know what you're doing with it. Peach and pear are excellent woods to smoke with if you can get your hands on it.
My mom would make roast beef nearly every Sunday, along with Yorkshire pudding. She would use the bacon grease from that morning's breakfast, and they were the best, tastiest Yorkshire pudding I have ever had 😋
The restaurant that I work at would,in the past,smoke a prime rib to about 115°F - pull it - rest it and refrigerate it overnight - absolutely no slicing or sampling at this point - After chilled, and to order it would be sliced and flash finished on the grill during the next days service - we didn’t really guarantee a temperature underneath medium rare but you got a smoked - charred/Caramelized and absolutely pull apart tender flavorful piece of Prime rib/Ribeye with homemade gravy and side dishes of choice. Yum Yum Yum. Hugely popular
If you cook the roast in the oven use the pan drippings in the bottom of the yorkie cups. Makes the Puddings Next Level! Thanks Sam! That is God tier yummies!
So glad I ate lunch while watching, otherwise I just get very hungry. Great job. Definatly going to try the yorkshire pudding. I had no idea that's what it was.
That mustard (Beaver Deli Mustard), that Sam used in this video, is fantastic on lots of other foods, particularly, Polish dogs and beer brats, as well as on burgers, and a wide variety of sandwiches. It's so good, that I keep a few bottles in reserve, and one in the fridge.
That seasoning paste sure sounds perfect. Not only just for the beef but also complimenting the Yorkshires and fitting with the gravy. Very nicely done!
Sam, I've been a fan for many years. Yiuve actually taught me how to cook. This video meant the world to me. My English nan made me Yorkshire pudding for years. Thank you so much for making it. I think I'll make some toad in the hole this week! Please make SOS (chipped beef on toast). It would be a great video.
Last time I made a prime rib, I covered it in butter, salt and herbs de provance and it was the best prime rib I've ever had. I did have horse radish sauce with it though.
Started doing this a few years ago for my fam. They all looked at me sideways for suggesting something other than a ham. Now it has been a new "tradition" for us and Christmas dinner. Yorkshire puddings are awesome. Add some of the meat drippings to the batter if you can, makes them even more delicious. Try something new folks, you might be glad.you.did.
Thank you for the awesome tutorial! Great info for our 10 pound prime rib for Christmas. Happy holidays to you and your crew. Looking forward to many more videos.
this was a treat! Love Yorkshire Pudds! Can't Wait to try this. On store items.... do you have the pan you cooked the onions in? A great size, shape and shine! I looked in store but didn't see it? Is there a brand name? thank you, Merry Christmas
If you want to level up the Yorkshire pud try filling them with chicken liver parfait mousse and winter berry compote on top. Next level holiday goodness. :)
I planned a prime rib for first night of Chanukah tonight. Right now it is snowing but it is supposed to stop soon. I WILL be smoking my prime rib today. Serving with potato latkes! Also a perfect combination.
I'm sorry Sam but that's wrong if you do it at 375 till it hits internal temperature of 125 you'll have a gray bar on the outside you have to do it in the oven at 250 reverse sear
Great content! Always top quality content and food, i also appriciate you editing out the chewing of the food. I have issues with people eating loudly, its something i just cant stand. Well done guys. 👍
Go to buyraycon.com/stcg to get 15% off your Raycon purchase this holiday season! Brought to you by Raycon.
How man minutes for the Yorkies?
Great timing on this, my Raycons have been missing and if in another day or two I can't find them I'm rebuying the same thing.
Can you do an episode on the OB noodle house wings, made by ordinary cooks in the world.
Ok, just bought them. Ive got some pretty good sounding(bass) ear buds. Curious how these will sound.
@smathecookingguy Where do we buy your Carnivore shirt. Love it!!
No way. I literally just bought a prime rib roast this morning on sale at the grocery store and have been looking up how to cook it all day. Bless you for this!
LOL! Buy first then figure out how to cook it . Brave thing to do cause in my neck of the woods …it is very expensive piece of meat . Fit for a king .
Literally the same
Umm, no shade but do you work ?
What grocery store?
@@jennifernanistastephens2562 I work at Publix and we, at least in my area, have them on sale for 6.99 per pound :)
Pecan is the way to go when you get past 50. Less heart burn. It's OK to say it. I Also swiched out old bay from my rub and added goyas green cap and smoked paprika.
I would say a bit over medium. I would personally reverse sear @120 degrees F, cover with foil for 45 minutes and place in direct heat @500 degrees for 10 minutes. Medium rare..
My roast was closer to 10-lbs/3-ribs for our New Years dinner. Followed this recipe exactly; Yorkshire and gravy included. Everything got rave reviews. The juices from the resting roast were added to the gravy. Phenomenal!
Thanks for this🇨🇦🥳
Prime rib and Yorkies are definitely the food of the gods. I’ve done numerous prime ribs and it is hard to screw up.
I would suggest dry brining for 24 hours with salt. It makes a huge difference.
I've done it a lot of ways. But the Best by far is buying the prime cut or dry aged, salting the whole thing in the fridge overnight, throwing it in the sous vide for 8 hrs at 128 degrees, then out in an ice bath for 10 mins, coat with garlic butter, put in 500 degree oven to sear for 15 mins. And let rest 5 mins is perfect every time
Wipe off all the salt before you vacuum seal the roast, correct?
Love it when “old man Sam” pops out and grumps about airplanes flying over, dogs barking next door, kids just being kids next door, etc.😂😂😂😂😂
My butcher cuts the roast from the bones about 95% of the way, just short before releasing the bones from the roast. This way you can still season roast but not struggle with tying. I love this time of the year for these roasts. I always buy a few and vacuum seal them for stocking up. Great episode
As a Brit I have to say that looks really impressive! Your Yorkshire pudding looks superb, although I might add a really good pinch of ground pepper to the batter before you put it in the oven. As an alternative to Worcester sauce in the gravy you could try some Balsamic vinegar with a small amount of dark brown sugar for balance, but hey, it all looks fabulous on the video.
Bit too medium for me, so I’d probably pull it 5deg. earlier, but your Yorkies and gravy look superb! Thanks for another fun and informative year, guys! Merry Christmas.
Nothing better than this meal. I remember being a Chef in a hotel and making a couple hundred yorkshires for a function.
This is seriously one of the best Christmas/holiday menus I've seen this year. The Yorkshire pudding puts it over the top and is a nice lighter change from potatoes! Thanks so much for sharing this video, Sam and boys!
As a Yorkshire man, thank you for cooking the puds properly, only thing I'll ask for is roast potatoes and job done......
Love it ....Need roast potatoes cooked in beef dripping. aswell
I always wanted to made Yorkshire Pudding after watching your video I decided to go for it. Followed your directions exactly and I was rewarded with puffy, flaky scrumptious Yorkshire Pudding! So good!
Went perfect with the 14 pound Prime Rib Roast I cooked for the family on Christmas Eve.
THANK YOU SO MUCH!
Omg, I love this meal. Son in law makes the yorkshire pudding and then the best prime rib we can find. Sam the man. ❤❤❤❤❤
My mouth literally started watering watching Sam take that first bite!!!
Thank you, Sam Max and Chance , for all the great recipes!
have you done the colemans mustard powder dry rub yet ? get ready for the next level in "tasty".
Finally ! I asked for you to do your take on roast beef and Yorkshire pudding a while ago. Thank you so much for listening 😃 all the way from the UK 🇬🇧
honestly pan sear and low and slow 225deg with a probe perfection pull at 135deg rest for 30 make your gravy in the sear pan
How long did it take to hit 125? I was thinking to smoke a prime rib this year. I usually do oven @250 for around 3hrs.
Been doing this for 40 years and do it low and slow. Takes around 6 hours until done. Combination of hickory and cherry wood which makes it smoky and fruity. The onion gravy was new to me so I'll have to try it TOMORROW on Christmas Eve!!! 8lb standing rib roast.
yorkshire puddings best things since sliced bread. So good with roast beef
Nothing but money on the Prime Rib. Bumping this gem for the second year on Christmas dinner.
Hey Sam, baked popovers at the Jordan pond house for two seasons. That’s about 5000 a day June-October. We would let it sit in the fridge minimum two days and had success letting the batter warm up closer to room temp before throwing it in the oven.
Nah definitely not! Overdoing that completely. Room temp is fine, as long as your fat is smoking hot. But two days? Absolutely not!
how long did it take at 375? I want to try this on New Years, but would need to plan accordingly. Thank You
My family calls the outside cuts of a roast the “barky bits”. They’re always the best parts!!!
You are so right! I’m listening to you right now with my Raycons! I love them, they are the best ear buds I’ve ever had!
omg that end piece !!!
Prime rib and Yorkshire pudding smothered in gravy 🙌🙌🙌👍👍👍
Cooked a bit too much on the medium side for my tastes, I would pull it around 115-117.. Still looks awesome though! I'm going to try that rub on my next roast.
How long did you let the pudding batter sit out at room temperature? Or did you take it straight from the refrigerator??
I am from Great Britain and I definitely call them yorkies!
This video took me back to the House of Prime Rib in San Francisco. Thanks Sam!
O.M.G!! Must make this…..and the ‘Yorkies’!!
I was raised cooking with mesquite.
It's a grilling wood not a smoking wood for the most part.
It's listed as a softwood because of its species but the heart wood is as hard as a rock.
It's the sap in the wood that makes it so strong and bitter if you don't know what you're doing with it.
Peach and pear are excellent woods to smoke with if you can get your hands on it.
My mom would make roast beef nearly every Sunday, along with Yorkshire pudding. She would use the bacon grease from that morning's breakfast, and they were the best, tastiest Yorkshire pudding I have ever had 😋
The restaurant that I work at would,in the past,smoke a prime rib to about 115°F - pull it - rest it and refrigerate it overnight - absolutely no slicing or sampling at this point - After chilled, and to order it would be sliced and flash finished on the grill during the next days service - we didn’t really guarantee a temperature underneath medium rare but you got a smoked - charred/Caramelized and absolutely pull apart tender flavorful piece of Prime rib/Ribeye with homemade gravy and side dishes of choice. Yum Yum Yum.
Hugely popular
If you cook the roast in the oven use the pan drippings in the bottom of the yorkie cups. Makes the Puddings Next Level! Thanks Sam! That is God tier yummies!
15:50. True joy.
As a bonafide Englishman, I can confirm Sam's Yorkshire Puddings are 100% legit. Excellent work, Sir. Carry on.
Never have ever made a prime rib ! You made it look easy and delicious definitely will have to make this. Love your shows!
So glad I ate lunch while watching, otherwise I just get very hungry. Great job. Definatly going to try the yorkshire pudding. I had no idea that's what it was.
That mustard (Beaver Deli Mustard), that Sam used in this video, is fantastic on lots of other foods, particularly, Polish dogs and beer brats, as well as on burgers, and a wide variety of sandwiches. It's so good, that I keep a few bottles in reserve, and one in the fridge.
I was literally just thinking about your last prime rib video, and here you release another. Was considering doing one this year!
How long per pound at 375? You mentioned everything except approx time. Love to have an estimate for meal planning time.
Pecan pellets is all I use in my Pellet Grill. They work great on every cut of meat.
Love your sense of humor! How refreshing! I’m subscribed, and I’m cooking this very soon
Hey Sam! I have a suggestion for a future video:
Make your favourite filet mignon 🥩+sauce recipes (3 ways) !
Cheers from San Diego California
And don’t share the bones! Cook’s snack! Thanks Sam and boys! 😘
That seasoning paste sure sounds perfect. Not only just for the beef but also complimenting the Yorkshires and fitting with the gravy. Very nicely done!
Made the Yorkshire pudding the way you did. Super easy and exceptionally delicious. Thanks so much!
Sam, I've been a fan for many years. Yiuve actually taught me how to cook. This video meant the world to me. My English nan made me Yorkshire pudding for years. Thank you so much for making it. I think I'll make some toad in the hole this week! Please make SOS (chipped beef on toast). It would be a great video.
THE best video this year.....bar none!
Great job Sam and the boys, that beef was perfect as we're the yorkies, just missing the mushy peas
I could watch 3 videos a week of prime rib!!! 🍻 boys
I’m from Yorkshire. Fun fact, they did actually used to be used as puddings (as well). My dad used to have them with jam.
Last time I made a prime rib, I covered it in butter, salt and herbs de provance and it was the best prime rib I've ever had. I did have horse radish sauce with it though.
Started doing this a few years ago for my fam. They all looked at me sideways for suggesting something other than a ham. Now it has been a new "tradition" for us and Christmas dinner. Yorkshire puddings are awesome. Add some of the meat drippings to the batter if you can, makes them even more delicious. Try something new folks, you might be glad.you.did.
Finally did my Yorkshire pudding. Thank you boys 👍👍👏🏻❤️
Awesome. I’m gonna try all recipes from this video. I will also make some mashed potatoes to go along with it. Thanks Sam and boys!!
Merry Christmas Mr. Sam and Fam👊🇺🇸👊
Did you ever think of a little marmite in the gravy, so good
Thank you for the awesome tutorial! Great info for our 10 pound prime rib for Christmas. Happy holidays to you and your crew. Looking forward to many more videos.
I just looked up your older vid on how to cook a prime rib... Making one of the recipies this weekend.
Looking forward to trying this for sure
I'm going to be doing up a Prime Rib this holiday and I think I will try it this way. Thanks Sam. 😊👍
So glad the hands have become a regular edition and not just a stand in wait what hand In😊
I love your videos thanks for this one I love it merry Christmas
You can easily get the drippings when you smoke if you place a catch-pan underneath the meat.
this was a treat! Love Yorkshire Pudds! Can't Wait to try this. On store items.... do you have the pan you cooked the onions in? A great size, shape and shine! I looked in store but didn't see it? Is there a brand name? thank you, Merry Christmas
Doing this exact meal for our 'staying home sick' christmas dinner today
I'd love to see you make some beef jerky with different flavors 😋
looks so good, solid recipe
Can't wait to do this! This is the meal to perfection!,😎
Great one! Little more complex but as usual you do such an awesome job explaining each step.
Thanks for the video and recipe ideas.
As a 6ft 8, 30+stone guy from Nottingham, England - I APPROVE of those Yorky Puds!!
Would this rub mix (horseradish soy etc...) plus the basting mix from the rotisserrie prime rib be too much?
That must be just gorgeous - without any doubt! Highly appreciated.
Shouout to Uncle Tony stuck in his ways
Great job, like it, want to try it out. Thanks.
Does anything need to be done differently in oven if you don’t have a smoker?
YORKSHIRE PUDDING, LET'S GOOOOO!
Prime rib is good too.
I love roast beef for Christmas, but this year Hubbs and I are trying something different. It’s leg of lamb on Christmas Eve with Greek potatoes.
I’m cooking one for Christmas 🎄 dinner! This will take the guesswork out of it. Thanks Sam and the boys. Happy holidays.
If you want to level up the Yorkshire pud try filling them with chicken liver parfait mousse and winter berry compote on top. Next level holiday goodness. :)
I planned a prime rib for first night of Chanukah tonight. Right now it is snowing but it is supposed to stop soon. I WILL be smoking my prime rib today. Serving with potato latkes! Also a perfect combination.
Love this. Question though, how long are the Yorkies in the 475° oven for? The recipe doesn't say either. Cheers!
Yorkshire Puddings!!!! Love it. I'm from Yorkshire. We are very proud of our puddings...never have a roast dinner without them.
how long do you cook the yorkshire pudding for?
We have TONS of Pecan wood in NW Florida! That's ALL I use for my smokers! Great choice, Sam! Happy Holidays to you, Max, Chance and the whole fam.
Gotta love the Carmel Valley kids at 5pm. Was one of them in the 1990s.
I'm sorry Sam but that's wrong if you do it at 375 till it hits internal temperature of 125 you'll have a gray bar on the outside you have to do it in the oven at 250 reverse sear
Thankyou 😊
Nothing but a 4 bone Prime rib roast for thanksgiving and Christmas 24 years now❤
Great content! Always top quality content and food, i also appriciate you editing out the chewing of the food. I have issues with people eating loudly, its something i just cant stand. Well done guys. 👍