Just wanted you to know that i used your instructions to make my prime rib. I dry rubbed in fridg for 24 hrs and used tallow to bind herbs. The family voted it the best roast ever. I added to the family cookbook. 🙏
Bill, I made this for Christmas dinner last night. This is the first time I cooked Prime Rib, and it was absolutely PERFECT!!! I had a smaller roast, 5.25Lbs, and used your tips for the smaller roast. Had to add about 20 minutes to the cook time, and relied on the meat thermometer to get to temp for medium-rare. Your instructions were so clear and thoughtful that you gave this first-timer confidence. Thank You!!!
Omggggg ‼️this recipe is the BEST I promise you, it’s step by step, I was so scared at first until I found your recipe, Thank Hod for your Dad and you for sharing his amazing recipe I will only ever use this recipe…. Thank You so Much, Katlin your dad is the best, 2024 Christmas Thanks to your Family 2024 Christmas was the best❤
Growing up in the 60s, I have had visited my uncles that worked at Grossinger, Kutcher's, Brown's country clubs and had plenty of prime rib cooked this way. Very tasty and delicious. My uncle's were chefs or head salad men. We cook all our prime rib using the same seasoning and comes out great.
I loved the attention to detail in this recipe! The way you broke down the steps and explained the importance of each one was really helpful. I also appreciated the tips and tricks you shared, like using a thermometer to ensure the perfect internal temperature. The end result looked absolutely delicious, and I'm sure it was a hit with your family and friends.
Thank you so much I am making this today, Christmas Day 2024 and am thrilled to see this video . This is my 2nd time making it and my family love it, we don’t even make lamb roast anymore. How lucky my size toast is exact as the video. I also use most of your other recipes. Thanks, Lerlen from South Africa
Great video! I really appreciate the step by step instructions! A prime rib roast is a financial investment these days so it’s great to find a nearly foolproof method of cooking it!
I've been salting prime rib the nite before cooking for years and before putting it the oven adding a little Montréal steak seasoning as a dry rub cooking first on high then reducing to low and slow with great results. I tried your seasoning method and without a doubt the roast turned out even better. The herbs really penetrated the beef and it came out great. Low and slow with this herb combo tuns a choice cut of beef into prime. Wow it was delicious. Thank you Can't wait to cook another one . Amazing
Love the instructions and the marinade. I was taught to take a small knife and cut/peel back that entire fat piece on top, but still leave it connected, and then rub the marinade on that meat, and then put the fat piece on top and tie it. But his recipe will work too.
lmao you carve like my mom! she used to take a little piece here, a little piece there for herself. i'm so tempted to buy a smaller one just for myself and have plenty of leftovers!
Mine is seasoned and in the fridge. I went with your recipe because of your story of your dad. A man who has cooked over a thousand of these at a fine hotel it's got to be delicious!
Lol I love Chinese flavors. Long as it's good who cares right. The thing I admire about Chinese is that you guys always take great pride in everything you do. Like your dad cooking and now yours. Thanks for the video.
@@briansmith3134 except that this way is the wrong way you get a whole gray bar around the outside of the meat if you do it reverse sear you'll get perfect medium rare from edge to edge Go watch chef Jean-Pierre doing prime rib and he'll show you the proper way to do it which all the best chefs use is reverse sear.
@@chrisrichards2827 lol I love jean Pierre I been one of his subs a long time. With that said, the key to that is if you don't reverse sear is to take the meat out at about 118 and increase the rest time. About 45 minutes to 1 hour with foil and you will have that wall to wall pink. This recipe looks great too.
@briansmith3134 actually Brian I think you should learn a little bit more about cooking it doesn't matter how long you rest it when you do it at a high temperature first the heat is going to turn gray and overdo the first half inch of the meat doesn't matter how long you rest it, maybe you should go watch chef Jean Pierre and he'll tell you why reverse searing is the only way that you'll get medium rare from edge to edge you won't get it doing high sear first and then finishing it on a low temperature that's physically impossible.
@@briansmith3134 then answer me this question Brian how come when this dodo cut into it the first half inch was all gray that's because he did it on a high sear first man you got A lot to learn about how to make prime rib maybe you should go enter the culinary institute of America and they'll teach you lol
Thank you for the stories! Yes, that method worked for top chefs decades ago. Now we have REVERSE SEER and there is no going back. Search for Kenji’s Serious Eats recipe. After he discovered the reverse seer method, it is now recognized as the best method to get edge to edge medium rare with excellent crust and juiciness. I am making prime rib tomorrow just like I do every year. I will use reverse seer.
Well,it’s CHRISTMAS EVE and I’m trying your recipe. Please wish me luck! MERRY CHRISTMAS AND HAPPY NEW YEAR! In any event THANK YOU FOR SHARING TO HELP PEOPLE COOK. PERSONALLY,I ABSOLUTELY HATE COOKING AND ITS BEEN A VERY LONG ROAD. MY MIM USED TO ENCOURAGE ME TO WATCH HER COOK. I WAS A TOMBOY BUT MY BROTHERS TOOK HER ADVICE AND THEY ARE BOTH GREAT COOKS. Because I didn’t take her advice I’VE SUFFERED IN THE KITCHEN FOR YEARS,and IT SUCKS! WISH ME LUCK! Sincerely,Donna
Hi Bill, If you have a convection roast option would you adjust the temperature down 425 and 325 respectively or adjust the time? I really like the convection roast option for even roasting.
I love the story about your dad. My grandpa worked as a saucier in the Benjamin Franklin Hotel in San Mateo, CA. I want to pair your father's roast with my grandfather's Entrecôte Sauce, onions capers and herby sauce almost like a herby spicy hollandaise sauce.
Grossinger’s was great! I’ll think of your dad when I make this recipe! Thanks for sharing it! PS, made his turkey recipe as well and it was the best turkey we’ve had in years! Even the picky eaters loved it. Tx!
Thank you! Enjoyed watching this. Want to give it a try. If a boneless roast cooks faster, how long to cook a 16 lb. boneless? Also, will the marinade still work if done same day? Rubbing 2-3 hours prior to cooking? Thanks! Again!
Hi Bill I am watching from Toronto, you are saying to drop down to 350F in your video, however in the printed recipe it says 325F for the lower temp please clarify what it should be..Merry Christmas to all the folks at Woks of life ❤
I just watched the fabulous video and read the recipe. (Can't wait to make this!!) The 325 F is for the smaller roast, 6 pounds or less as stated in Note 2.
@@gilliandidierserre4190 you shouldn't be using this method at all if you look when he cut into it the whole first 3/4 of an inch was all gray and overdone if you do the reverse sear method that you will get medium rare from edge to edge that's the proper way to do prime rib any top chef will tell you that.
Merry Christmas Woks :) A couple of tips that I'll push in. I don't know where you live but in the SE USA, Publix puts prime rib on sale for the holidays. Usually at $6.99/lb. Now, I get it there are different grades of beef but once my family and visitors finish eating there isn't anything left but the bones. It's brutal :). Item 2: some people don't like rosemary. My wife thinks it over powers, I love it. If it matters, back off a bit. Item 3: and I have not watched the entire video yet. Let the roast warm up. Do not put a cold roast in the oven. Goes for steaks as well. Item 4: do not overcook it. This is prime rib. It's a sin to get it to well done. Just no. Keep up the good work, and God bless.
Used to go to Costco because it was about the only way to actually get USDA Prime, other than in a restaurant. Still hard to find, but if you have a good butcher that you trust, they should be able to get it for you.
Hmmmm when you get down to really tiny roasts, better to be conservative on the 450F roasting time. When it's uniformly brown to your liking, turn down the heat and proceed with the 15 min per pound roasting time from there! Teeechnically you may also want to reduce the heat to 325 instead of 350 because that's a very tiny roast.
I can see you’re using untrained actors. If you had real people, they’d be screaming and crying and jumping up and down cuz it tastes so good! They’d already be talking about sandwiches tomorrow! And staying overnight! Great job! Thank you!
The roast should be red from edge to edge. This roast is over cooked. Chef Jean Pierre has a video on how to cook a perfect prime rib roast with Aju gravy.
The cap meat looks brownish gray. Better to buy bone in rib and cut the slab of bones off. Then use the bones to cover the cap using butcher twine. When roasting the cap meat will be consistently pink like the rest of the meat.
@@geemoney8158 not doing it the way he does the high heat method at the beginning is going to make the cap gray all the time to get it medium from edge to edge you need to do the reverse sear method that's the only way to do it properly.
this is the reason why i dont eat roast beef..... NOT COOKED ENOUGH !!! if its got blood running out of it,,, all i can think of is worm city!!!! no way not for me!!!
That is definitely not the right way to roast a prime rib You're going to get a gray bar on the outside so bad it won't even be funny The proper way to do it is reverse sear you do it at 250 until it reaches an internal temperature of between 120 and 122 then you take it out cover it up with foil and let it rest for about 30 minutes to 45 minutes turn your oven on to 500 and put it in there between 5 and 10 minutes to get it to get a nice crust on it and then you're ready to eat you don't even have to let it rest anymore your way is the wrong way I guarantee you when you cut into it the spinalis Will be gray.
That’s certainly another way to do it! Everyone’s really fanatical about the spinalis but it’s so marbled with fat we love how crusty and basted with beef fat it gets with this recipe. You do you! Merry Christmas 🎄😌
@Thewoksoflife1 did you not notice the gray around the outside that's what happens when you do it at high heat at first if you do the reverse sear it'll be perfect medium rare from edge to edge which is the way prime rib should be especially when you're spending that kind of money check out all the best chefs like chef John Pierre they do it reverse sear because they know it's the best way, Google chef Jean-Pierre does prime rib and he'll show you step-by-step how to do it properly. but you need to use a thermometer in the meat so you get it to the right temperature no time guessing here with this method you get it exactly to the temperature you want because you use an internal thermometer.
@@Thewoksoflife1 my mother has a totally different way of doing prime rib. ...but there are many ways to do things. Looking forward to trying your method. Looks so good I can almost smell it
@AmericanDrinker just happened to be watching different videos on prime rib preparation and this one popped up unfortunately there's so many people that don't know how to cook properly they shouldn't even be making videos like this one, just look at when he slices open the prime rib look at the whole gray bar on the whole first three quarters of an inch, the meat is definitely overdone, if you use the reverse sear method you'll get medium rare from edge to edge, any properly trained chef knows that, obviously he isn't.
look at that gray bar all around the first 3/4 of an inch you really should ask a chef's advice on how to cook prime rib properly this video is a joke maybe you should go to culinary institute of America and they'll teach you how to cook lol
I think you should rename the title this is definitely not a five-star recipe I would give it a two at the most if you're going to do a video at least go learn how to do prime rib properly, every chef that I've shown this video to has laughed and they also the same thing overdone the first three quarters of an inch all said that it was gray that's not the right way to do prime rib so maybe show some chefs this video and see if they laugh at you.
how can that be a perfect prime rib when you've got a whole gray bar around the outside that's not perfect prime rib perfect prime rib would be pink from edge to edge done by the only proper method which is reverse sear if you're going to do a video at least learn how to cook properly this is very funny to watch
I've been studying methods on You-tube for the past week. I agree with you. The onions are torched and have ruined any prospective possibilities for au jus. The rosemary is also burnt to a char. This won't be my method.
@@chrisc4217no it isn't. Terrible method and Terrible result! I have cooked 2 to 3 prime ribs and au jus every year for the last 25 years. This guy has no clue what he is doing!
Your manners are terrible! (I used your own wording on purpose) Nothing at all wrong with offering criticism, but constructive criticism offered with the intention of helping, not just insulting for the sake of stroking your own ego, will be far more effective. Sadly, I suspect your goal wasn’t to be helpful.
Just wanted you to know that i used your instructions to make my prime rib. I dry rubbed in fridg for 24 hrs and used tallow to bind herbs.
The family voted it the best roast ever. I added to the family cookbook. 🙏
Great idea to use tallow to bind the herbs!
Bill, I made this for Christmas dinner last night. This is the first time I cooked Prime Rib, and it was absolutely PERFECT!!! I had a smaller roast, 5.25Lbs, and used your tips for the smaller roast. Had to add about 20 minutes to the cook time, and relied on the meat thermometer to get to temp for medium-rare. Your instructions were so clear and thoughtful that you gave this first-timer confidence. Thank You!!!
Omggggg ‼️this recipe is the BEST I promise you, it’s step by step, I was so scared at first until I found your recipe, Thank Hod for your Dad and you for sharing his amazing recipe I will only ever use this recipe….
Thank You so Much, Katlin your dad is the best, 2024 Christmas Thanks to your Family 2024 Christmas was the best❤
Good to see your family enjoying cooking together
Growing up in the 60s, I have had visited my uncles that worked at Grossinger, Kutcher's, Brown's country clubs and had plenty of prime rib cooked this way. Very tasty and delicious. My uncle's were chefs or head salad men. We cook all our prime rib using the same seasoning and comes out great.
I loved the attention to detail in this recipe! The way you broke down the steps and explained the importance of each one was really helpful. I also appreciated the tips and tricks you shared, like using a thermometer to ensure the perfect internal temperature. The end result looked absolutely delicious, and I'm sure it was a hit with your family and friends.
Great recipe , never cooked one but I’ll give it a try for the new year. Thanks.
Thank you so much I am making this today, Christmas Day 2024 and am thrilled to see this video . This is my 2nd time making it and my family love it, we don’t even make lamb roast anymore. How lucky my size toast is exact as the video. I also use most of your other recipes. Thanks, Lerlen from South Africa
Great video! I really appreciate the step by step instructions! A prime rib roast is a financial investment these days so it’s great to find a nearly foolproof method of cooking it!
Great video. I plan to bbq this big boy on a big green egg grill since the temps are easy to control. This recipe plus wood smoke has to be killer.
I've been salting prime rib the nite before cooking for years and before putting it the oven adding a little Montréal steak seasoning as a dry rub cooking first on high then reducing to low and slow with great results. I tried your seasoning method and without a doubt the roast turned out even better. The herbs really penetrated the beef and it came out great. Low and slow with this herb combo tuns a choice cut of beef into prime. Wow it was delicious. Thank you
Can't wait to cook another one . Amazing
Thank you so much can't wait to try your recipe.
Thanks for the effort, Definitely going to give this a go.
Love the instructions and the marinade. I was taught to take a small knife and cut/peel back that entire fat piece on top, but still leave it connected, and then rub the marinade on that meat, and then put the fat piece on top and tie it. But his recipe will work too.
This is a work of art 🤤
You just saved my christmas , thank you! ❤
Thank you so much! Merry Christmas!
lmao you carve like my mom! she used to take a little piece here, a little piece there for herself. i'm so tempted to buy a smaller one just for myself and have plenty of leftovers!
Mine is seasoned and in the fridge. I went with your recipe because of your story of your dad. A man who has cooked over a thousand of these at a fine hotel it's got to be
delicious!
Omg this whole family is so cute ❤
Lol I love Chinese flavors. Long as it's good who cares right. The thing I admire about Chinese is that you guys always take great pride in everything you do. Like your dad cooking and now yours. Thanks for the video.
Thank you very much, Brian!
@@briansmith3134 except that this way is the wrong way you get a whole gray bar around the outside of the meat if you do it reverse sear you'll get perfect medium rare from edge to edge Go watch chef Jean-Pierre doing prime rib and he'll show you the proper way to do it which all the best chefs use is reverse sear.
@@chrisrichards2827 lol I love jean Pierre I been one of his subs a long time. With that said, the key to that is if you don't reverse sear is to take the meat out at about 118 and increase the rest time. About 45 minutes to 1 hour with foil and you will have that wall to wall pink. This recipe looks great too.
@briansmith3134 actually Brian I think you should learn a little bit more about cooking it doesn't matter how long you rest it when you do it at a high temperature first the heat is going to turn gray and overdo the first half inch of the meat doesn't matter how long you rest it, maybe you should go watch chef Jean Pierre and he'll tell you why reverse searing is the only way that you'll get medium rare from edge to edge you won't get it doing high sear first and then finishing it on a low temperature that's physically impossible.
@@briansmith3134 then answer me this question Brian how come when this dodo cut into it the first half inch was all gray that's because he did it on a high sear first man you got A lot to learn about how to make prime rib maybe you should go enter the culinary institute of America and they'll teach you lol
trying this tomorrow!!!!Love this video!!
Merry Christmas 🎄Using this right now. Thx for posting.
Thank you for this. I and my family are huge and dedicated fans of Woks of Life!!!!!
Great Video Bill 👍 Merry Christmas to everyone at Woks of Life. Thank you for all the great videos.
Merry Christmas 🎄 to you and your family! Gorgeous prime rib!!!
Thank you! Merry Christmas to you and yours! 🎄
Very clear for first timer. Thanks.
I remember Grossing er had my first Prime Rib in 1973 ,outstanding.💋👏🏼
You are a Professor !!!!
Yummy, Yummy!
Thank you for the stories! Yes, that method worked for top chefs decades ago. Now we have REVERSE SEER and there is no going back. Search for Kenji’s Serious Eats recipe. After he discovered the reverse seer method, it is now recognized as the best method to get edge to edge medium rare with excellent crust and juiciness. I am making prime rib tomorrow just like I do every year. I will use reverse seer.
Well,it’s CHRISTMAS EVE and I’m trying your recipe. Please wish me luck! MERRY CHRISTMAS AND HAPPY NEW YEAR! In any event THANK YOU FOR SHARING TO HELP PEOPLE COOK. PERSONALLY,I ABSOLUTELY HATE COOKING AND ITS BEEN A VERY LONG ROAD. MY MIM USED TO ENCOURAGE ME TO WATCH HER COOK. I WAS A TOMBOY BUT MY BROTHERS TOOK HER ADVICE AND THEY ARE BOTH GREAT COOKS. Because I didn’t take her advice I’VE SUFFERED IN THE KITCHEN FOR YEARS,and IT SUCKS! WISH ME LUCK! Sincerely,Donna
the cap meat is honestly my favorite because of the texture (crunchy bits) 🤤
So excited! I love your recipes and making standing rib roast for the first time on Christmas 🎄 ❤❤❤
You’ll knock it outta the park!
Hi Bill, If you have a convection roast option would you adjust the temperature down 425 and 325 respectively or adjust the time? I really like the convection roast option for even roasting.
Yeah adjust down 25 degrees
I did enjoy this so much !
I love the story about your dad. My grandpa worked as a saucier in the Benjamin Franklin Hotel in San Mateo, CA. I want to pair your father's roast with my grandfather's Entrecôte Sauce, onions capers and herby sauce almost like a herby spicy hollandaise sauce.
That sounds so delicious!!!
Grossinger’s was great! I’ll think of your dad when I make this recipe! Thanks for sharing it! PS, made his turkey recipe as well and it was the best turkey we’ve had in years! Even the picky eaters loved it. Tx!
Wow!! That’s awesome to hear-you’ll be two for two 🥰🥳🎄
Thank you for sharing 👏👏.
Thank you! Enjoyed watching this. Want to give it a try.
If a boneless roast cooks faster, how long to cook a 16 lb. boneless?
Also, will the marinade still work if done same day? Rubbing 2-3 hours prior to cooking?
Thanks! Again!
Oh I can’t wait to cook this! I was going to make lasagna for New Year’s Eve but I think lasagna has been replaced!! 🙂
Hehehhe yeah lasagna can’t wait for another day! 😂
Hi Bill I am watching from Toronto, you are saying to drop down to 350F in your video, however in the printed recipe it says 325F for the lower temp please clarify what it should be..Merry Christmas to all the folks at Woks of life ❤
I just watched the fabulous video and read the recipe. (Can't wait to make this!!) The 325 F is for the smaller roast, 6 pounds or less as stated in Note 2.
Bill is the best
@@gilliandidierserre4190 you shouldn't be using this method at all if you look when he cut into it the whole first 3/4 of an inch was all gray and overdone if you do the reverse sear method that you will get medium rare from edge to edge that's the proper way to do prime rib any top chef will tell you that.
Merry Christmas Woks :)
A couple of tips that I'll push in. I don't know where you live but in the SE USA, Publix puts prime rib on sale for the holidays. Usually at $6.99/lb. Now, I get it there are different grades of beef but once my family and visitors finish eating there isn't anything left but the bones. It's brutal :).
Item 2: some people don't like rosemary. My wife thinks it over powers, I love it. If it matters, back off a bit.
Item 3: and I have not watched the entire video yet. Let the roast warm up. Do not put a cold roast in the oven. Goes for steaks as well.
Item 4: do not overcook it. This is prime rib. It's a sin to get it to well done. Just no.
Keep up the good work, and God bless.
The rub is supreme...try it!
Used to go to Costco because it was about the only way to actually get USDA Prime, other than in a restaurant. Still hard to find, but if you have a good butcher that you trust, they should be able to get it for you.
Yummy ❤❤❤
How about the recipe for "Broiled Prime RIb Steak, Cressoniere"?
😂😂😂 yeah we had to Google that. Think it just means on a bed of watercress!
Looks HOT! I would start at 325 and lower to 250 to finish, then pull at 120 for wall to wall pink.
Super rub and technique …
Why did I just watch a whole video for a $130 cut that I will never buy
Still oven or convection?
Conventional oven!
So a 3lb, is 40 min at 450f, then 5 min at 350f??
Hmmmm when you get down to really tiny roasts, better to be conservative on the 450F roasting time. When it's uniformly brown to your liking, turn down the heat and proceed with the 15 min per pound roasting time from there! Teeechnically you may also want to reduce the heat to 325 instead of 350 because that's a very tiny roast.
I can see you’re using untrained actors. If you had real people, they’d be screaming and crying and jumping up and down cuz it tastes so good! They’d already be talking about sandwiches tomorrow! And staying overnight! Great job! Thank you!
🙂
💝❄️🎄✨🎁
No carrots or celery added to the onion?
You’re welcome to but not strictly necessary!
Lol soooo many RUclips chefs out for the holiday. 🤦🏻♂️
The roast should be red from edge to edge. This roast is over cooked. Chef Jean Pierre has a video on how to cook a perfect prime rib roast with Aju gravy.
Anyone who wants a medium to done prime rib does not deserve to have any! 🤣😂👍
Dirty dancing was grossingers
The cap meat looks brownish gray. Better to buy bone in rib and cut the slab of bones off. Then use the bones to cover the cap using butcher twine. When roasting the cap meat will be consistently pink like the rest of the meat.
@@geemoney8158 not doing it the way he does the high heat method at the beginning is going to make the cap gray all the time to get it medium from edge to edge you need to do the reverse sear method that's the only way to do it properly.
Nah
this is the reason why i dont eat roast beef..... NOT COOKED ENOUGH !!! if its got blood running out of it,,, all i can think of is worm city!!!! no way not for me!!!
that knife was really dull
That is definitely not the right way to roast a prime rib You're going to get a gray bar on the outside so bad it won't even be funny The proper way to do it is reverse sear you do it at 250 until it reaches an internal temperature of between 120 and 122 then you take it out cover it up with foil and let it rest for about 30 minutes to 45 minutes turn your oven on to 500 and put it in there between 5 and 10 minutes to get it to get a nice crust on it and then you're ready to eat you don't even have to let it rest anymore your way is the wrong way I guarantee you when you cut into it the spinalis Will be gray.
That’s certainly another way to do it! Everyone’s really fanatical about the spinalis but it’s so marbled with fat we love how crusty and basted with beef fat it gets with this recipe. You do you! Merry Christmas 🎄😌
@Thewoksoflife1 did you not notice the gray around the outside that's what happens when you do it at high heat at first if you do the reverse sear it'll be perfect medium rare from edge to edge which is the way prime rib should be especially when you're spending that kind of money check out all the best chefs like chef John Pierre they do it reverse sear because they know it's the best way, Google chef Jean-Pierre does prime rib and he'll show you step-by-step how to do it properly. but you need to use a thermometer in the meat so you get it to the right temperature no time guessing here with this method you get it exactly to the temperature you want because you use an internal thermometer.
@@Thewoksoflife1 my mother has a totally different way of doing prime rib.
...but there are many ways to do things. Looking forward to trying your method. Looks so good I can almost smell it
If you know so much then why are you watching this video?
@AmericanDrinker just happened to be watching different videos on prime rib preparation and this one popped up unfortunately there's so many people that don't know how to cook properly they shouldn't even be making videos like this one, just look at when he slices open the prime rib look at the whole gray bar on the whole first three quarters of an inch, the meat is definitely overdone, if you use the reverse sear method you'll get medium rare from edge to edge, any properly trained chef knows that, obviously he isn't.
look at that gray bar all around the first 3/4 of an inch you really should ask a chef's advice on how to cook prime rib properly this video is a joke maybe you should go to culinary institute of America and they'll teach you how to cook lol
To be fair this was the way to cook prime rib decades ago. You are right; now we have reverse seer and chefs need to learn and teach the new method.
maybe you should try sharpening that knife what a joke that knife is so dull it's not even funny are you sure you know how to cook lol
Damn you're so butt hurt from this video that you had to comment on it several times within a day? Holy shit man, find something else to do.
I think you should rename the title this is definitely not a five-star recipe I would give it a two at the most if you're going to do a video at least go learn how to do prime rib properly, every chef that I've shown this video to has laughed and they also the same thing overdone the first three quarters of an inch all said that it was gray that's not the right way to do prime rib so maybe show some chefs this video and see if they laugh at you.
how can that be a perfect prime rib when you've got a whole gray bar around the outside that's not perfect prime rib perfect prime rib would be pink from edge to edge done by the only proper method which is reverse sear if you're going to do a video at least learn how to cook properly this is very funny to watch
Your prime rib cooking method is terrible!!!!! That is medium well! The outside is burnt. A reverse sear is the best. Cook low and slow!
I've been studying methods on You-tube for the past week. I agree with you. The onions are torched and have ruined any prospective possibilities for au jus. The rosemary is also burnt to a char. This won't be my method.
And...his knife looks about as dull as mine!! 😂😂
The recipe is fine, and his methods are fine.
@@chrisc4217no it isn't. Terrible method and Terrible result! I have cooked 2 to 3 prime ribs and au jus every year for the last 25 years. This guy has no clue what he is doing!
Your manners are terrible! (I used your own wording on purpose) Nothing at all wrong with offering criticism, but constructive criticism offered with the intention of helping, not just insulting for the sake of stroking your own ego, will be far more effective. Sadly, I suspect your goal wasn’t to be helpful.