I made this for Christmas dinner. Everyone agreed it was the best prime rib they've ever had. The buttermilk horseradish was fantastic. I felt weird leaving it out for 24h but it turned out perfectly. Thanks for the video, the recipe, and for the big win this Christmas!
I made this Horseradish Creme’ and everything was good until mixing all the ingredients together. While wisking, the consistency started to change from a beautiful creme’ to cheese…. Don’t over wisk!!!…
Cooking this today. Your videos have always been so helpful. Making a roasted garlic horseradish sauce as well as some homemade au jus with some good Worcestershire sauce in it.
@derrickhicks9561 it was really good. We have leftovers for tomorrow. I'm going to do a scramble with the leftover prime rib and some of the roasted potatoes mixed with egg and cheese. How was yours?
Really excited to try this out, have always thought about attempting this but now I have the clear instruction! Thank you! I also will make two versions of that crème fresh sauce, one the way you show, and one garlic based instead of horseradish...because I honestly don't know if I like horseradish...
I make the same crème fraîche. It's so much better than store bought and I use it in place of sour cream for everything. It makes the best, ranch dressing & tartar sauce too. Also I've made delicious lime crema with it. I've even added it to my cheese stk hoagies for a lil extra something. I can only imagine how good it is in that horseradish sauce. Great Job Chef Tom👏🏻 That roast looks awesome👍🏼
An old school chef introduced me to “old school” tiger sauce with fine steak earlier this year. I have seen you use a tiger sauce base with rib roast before, always a great choice in my opinion. I don’t usually think this, but I would have liked to see you plate this meal. Presenting steak with a white sauce calls for a lot of creativity, so it’s interesting to see what others do.
That is one ugly looking piece of prime rib. Whatever butcher cut it, did not do a very good job. Thats why I stick with local butchers though and don't mail order my meat. Support the local farms and get the best cuts of meat for about 1/2 the price.
Love it! My family always does a rib roast for Christmas. We cut off the ribs, wrap them in foil, and let them sit in a 250 degree oven for 3 more hours. The rib meant falls apart after that - it's so worth it!
Nice sauce. I do have to comment on the meat though, fantastically cooked but all the taste is in the outside. The inside is tender but like eating slightly meaty toilet roll. Sorry, but that will always be the case. Hence why they add other things to raw beef to give it some taste, like capers etc. I'd rather eat lamb or duck or guinea fowl etc etc if rare. Or just the outside of that joint, that looked fantastic tasting. Why not brine the rib roast like we do with boring old turkey ?
So excited to finally try smoking a prime rib this year. We've been sous-viding it and finishing it in the oven, but I finally have access to a smoker! I can't wait!
Great looking roast! I can’t wait smoke mine in a couple of weeks. Quick question to all the chefs out there: I never knew you could keep heavy cream and butter milk out at room temperature for that long. Is it the cultures within the buttermilk that keep it from spoiling? Thanks
Lmao, I love that. You know, when you make something so good you lose your train of thought. Thanks to this community, Ive been losing my train of thought more consistently! Lol Thanks and Happy Holidays all!!!
Great work as usual Chef Tom! Do you think injecting some flavour like infused butter to the roast will enhance it further or it's better keeping it simple as you demonstrated?
That's a good question, we've injected prime rib on the channel several years ago, people weren't happy. And we just injected beef bone marrow concentrate. If you want to inject, consider www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/beef/butcher-bbq-prime-dust.html mixed with low sodium beef broth. Thanks for watching.
I smoked a standing rib roast last yr for Christmas then seared hell out of it at the end when I got to my daughter's house, 35 mins away. Thing of beauty and the family was in agreement, this dish is now a tradition we do every year. Give it a try chefs.....you will not be disappointed.
Yes sir, reverse sear is our thing. Sounds like it's your thing as well. Honestly, this is the best cooking method for large cuts Prime Rib, this, Strip Loin, Beef Tenderloin, etc. We appreciate your feedback and thanks for watching!
Hello Harry, "24 hours in a warm place." Find a nice warm spot (meaning room temp or slightly above, like 70-75F) in the kitchen and let sit for 24 hours. Thanks for watching!
I’m doing this for our company department party. It was amazing last Christmas. I must have done something wrong but when I seared it the outside turned really bitter. So when making it for others I just rode the temp slightly higher and it was the best we’ve ever had. We have a saying in our house: Chef Tom, you’ve never let us down!
@@BRMakesStuffI did use the cattleman’s tri-tip seasoning. I think the seasoning burned. The other thing is chef Tom used tallow for the sear and I just had olive oil so that could also have made a difference. Like I said I just skipped the sear and it still works great.
This is a big cut, so going heavier on the seasoning than you would on a steak infuses some flavor and produces good texture in the bite. Th flavor of this roast was outstanding. Thanks for watching.
The one thing I would emphasize is you must get a "prime" cut from a trusted source. Yes, it is expensive, but you'll be glad you did. The "choice" cuts that go on sale for $6-7 a pound can be as tough as leather and they're probably not even choice.
Chef Tom you make it look so easy. Great job!! Keep up the great work that you and the team do its very inspiring!!
Thanks for watching!
I made this for Christmas dinner. Everyone agreed it was the best prime rib they've ever had.
The buttermilk horseradish was fantastic. I felt weird leaving it out for 24h but it turned out perfectly.
Thanks for the video, the recipe, and for the big win this Christmas!
The Best!, that's fantastic, glad to hear that. We really appreciate you taking the time to comment. Thanks for being a part of our community!
Thanks, my mouth is watering!🇬🇧
Reverse Seared Standing Prime Rib Roast...contender for the 6 sweetest words of the English language right up there with All You Can Eat Crab Legs
Agree 100%! 😛
Dude, YES!
Nick, you the man! Only thing better is the roast WITH the crab! Alright now I’m hungry. Peace!
@@Splintermill you’re welcome
👏🏼👏🏼👏🏼👏🏼👏🏼
Oh man. Definitely beautiful piece of meat!
I made this Horseradish Creme’ and everything was good until mixing all the ingredients together. While wisking, the consistency started to change from a beautiful creme’ to cheese….
Don’t over wisk!!!…
Color grading on this video is weird Bros
We are always open to pro tips. Let us know what you think. Thanks!
Cooking this today. Your videos have always been so helpful. Making a roasted garlic horseradish sauce as well as some homemade au jus with some good Worcestershire sauce in it.
Doing the same thing right now. Hope it turns out well for you! 🙌
@derrickhicks9561 it was really good. We have leftovers for tomorrow. I'm going to do a scramble with the leftover prime rib and some of the roasted potatoes mixed with egg and cheese. How was yours?
@@RCW-Designs Awesome. Ours turned out great as well. Easily the best prime rib I've ever had! Chef Tom's recipes are so good 🙌
Really excited to try this out, have always thought about attempting this but now I have the clear instruction! Thank you! I also will make two versions of that crème fresh sauce, one the way you show, and one garlic based instead of horseradish...because I honestly don't know if I like horseradish...
I make the same crème fraîche. It's so much better than store bought and I use it in place of sour cream for everything. It makes the best, ranch dressing & tartar sauce too. Also I've made delicious lime crema with it. I've even added it to my cheese stk hoagies for a lil extra something. I can only imagine how good it is in that horseradish sauce. Great Job Chef Tom👏🏻
That roast looks awesome👍🏼
@9:50 The same emotion you have when your gender reveal party doesn't go the way you hoped...
Chef Tom... the 'bark'?!? 🤣
When I saw that my stomach dropped.
An old school chef introduced me to “old school” tiger sauce with fine steak earlier this year. I have seen you use a tiger sauce base with rib roast before, always a great choice in my opinion. I don’t usually think this, but I would have liked to see you plate this meal. Presenting steak with a white sauce calls for a lot of creativity, so it’s interesting to see what others do.
We appreciate this suggestion, look for more plated finished products in the future. Thanks for watching.
That is one ugly looking piece of prime rib. Whatever butcher cut it, did not do a very good job. Thats why I stick with local butchers though and don't mail order my meat. Support the local farms and get the best cuts of meat for about 1/2 the price.
Love it! My family always does a rib roast for Christmas. We cut off the ribs, wrap them in foil, and let them sit in a 250 degree oven for 3 more hours. The rib meant falls apart after that - it's so worth it!
H’m. Like the method, but no smoker for me. No drippings means no Yorkshire pudding or the rest to make jus. Think I’ll do it in the oven.
Is it safe to eat this crème fraiche after it’s made? Since the heavy cream & buttermilk incorporated been out 24 hours ? Thanks
Would love to see more videos with you using the ys1500
Hey chef Tom, do u prefer these or the Smokey scalloped potatoes better?
My #1 favorite cut of meat
RIGHT ON TOM ! YOU HAVE DONE THE KING OF MEATS WELL ! AND THE CREAM SAUCE " WOW " ! THANKS !
Thanks for watching!
Is there silver skin under that fat cap?
This roast looks so delicious and the instructions for the creme fraiche sauce are awesome 👍👍👍
Thanks for watching!
Ever try using oiko yogurt instead of mayonnaise?? Mix horseradish, Hot mustard, hot sauce, chipotle in adobo, and pinch of cayenne to finish.
Chef Tom! I’m wondering about the horsey sauce. So you just leave that dairy product out on the shelf for 24 hrs?? Does it not go bad?
Nice sauce.
I do have to comment on the meat though, fantastically cooked but all the taste is in the outside. The inside is tender but like eating slightly meaty toilet roll. Sorry, but that will always be the case. Hence why they add other things to raw beef to give it some taste, like capers etc. I'd rather eat lamb or duck or guinea fowl etc etc if rare.
Or just the outside of that joint, that looked fantastic tasting.
Why not brine the rib roast like we do with boring old turkey ?
I did the 3 bone cut from creekstone this last thanksgiving... very good
So excited to finally try smoking a prime rib this year. We've been sous-viding it and finishing it in the oven, but I finally have access to a smoker! I can't wait!
Looks great Tom but why don't you guys dry brine? It just seems like a no brainer when you know what it can do for a huge piece of meat like that.
Great looking roast! I can’t wait smoke mine in a couple of weeks.
Quick question to all the chefs out there: I never knew you could keep heavy cream and butter milk out at room temperature for that long. Is it the cultures within the buttermilk that keep it from spoiling? Thanks
Would you take some beef broth and deglaze that pan for some ju?
My man you always deliver bro ! Well executed
This is great! Would you ever dry brine it in advance?
Sorry, can't do the sauce. Terrible.
E-A-S-Y! Leave the sauce off. Thanks for watching!
Amazing looking cook. I really think pellet grills shine on Prime Rib. Nice touch of smoke without being overpowering. Now I need to go make one.
Thanks for watching!
It looked like Chef Tom just figured out the meaning of life after he took that first bite.
This is phenomenal! Christmas Day dinner sorted!
All about that chuck end cut of the prime rib.
Hey Chef Tom how about a deep fried prime rib?
very nice
I wish you were my neighbor, seriously.
The Chef Tom eyes closed and just jamming on the flavor...Awesome!!!!
Thanks for watching!
What was the final internal temp after resting?
The internal temperature will rise 10+ degrees when rested. Thanks for watching.
Lmao, I love that. You know, when you make something so good you lose your train of thought. Thanks to this community, Ive been losing my train of thought more consistently! Lol Thanks and Happy Holidays all!!!
Thanks for watching and Happy Holidays!
Chef Tom stole my grammy's glasses.
Great work as usual Chef Tom! Do you think injecting some flavour like infused butter to the roast will enhance it further or it's better keeping it simple as you demonstrated?
That's a good question, we've injected prime rib on the channel several years ago, people weren't happy. And we just injected beef bone marrow concentrate. If you want to inject, consider www.atbbq.com/sauces-and-rubs/marinades-brines-and-injections/beef/butcher-bbq-prime-dust.html mixed with low sodium beef broth. Thanks for watching.
Thank you that’s just superb 👍🏼🙏🏼💥😀
Thanks for watching!
Thanks for dropping the knowledge. Definitely going to try this one.
Thanks for watching!
I smoked a standing rib roast last yr for Christmas then seared hell out of it at the end when I got to my daughter's house, 35 mins away. Thing of beauty and the family was in agreement, this dish is now a tradition we do every year. Give it a try chefs.....you will not be disappointed.
Yes sir, reverse sear is our thing. Sounds like it's your thing as well. Honestly, this is the best cooking method for large cuts Prime Rib, this, Strip Loin, Beef Tenderloin, etc. We appreciate your feedback and thanks for watching!
CHEF Tom inspiring us all to get off our bums and cook somthing good ! And to be good to one another ! Heck of a guy !
Thanks for watching!
Last minute question: Can I do the same thing with a boneless roast? For whatever reason, boneless rib roasts are like half the cost here
Absolutely. Thanks for watching!
Thanks Chef Tom. Keep us inspired, watching you is a breath of fresh air.
Thanks for watching!
Can you recommend a non mustard based binder? Have a good allergy I have to cook around in my house
You can use EVOO or Mayo, either will do the job abd go away in the cooking process. Thanks for watching!
Looks amazing chef!
Chef Tom is the greatest! Keep up the good work Chef!!!!!
Thanks for watching!
can we get an exact/or even recommended time and temp for the cream/buttermilk mix?
Hello Harry, "24 hours in a warm place." Find a nice warm spot (meaning room temp or slightly above, like 70-75F) in the kitchen and let sit for 24 hours. Thanks for watching!
Beautiful Tom.👌
This is my superbowl
That would make it the Sensational-Bowl! Thanks for watching!
You ruined the crust
Tell us what you would do different? Thanks for watching.
Yes, Yes, Yaaaaaasss!
There's still time to get out the video for a pumpkin pie taco recipe before Xmas. Will..it..taco?!
:). Only time will tell. Thanks for watching.
@@allthingsbbq your killing me smalls!! Lol
I’m doing this for our company department party. It was amazing last Christmas.
I must have done something wrong but when I seared it the outside turned really bitter. So when making it for others I just rode the temp slightly higher and it was the best we’ve ever had.
We have a saying in our house: Chef Tom, you’ve never let us down!
What do you think made it bitter? Did you use the same Cattleman's seasoning? Did that burn maybe?
@@BRMakesStuffI did use the cattleman’s tri-tip seasoning. I think the seasoning burned. The other thing is chef Tom used tallow for the sear and I just had olive oil so that could also have made a difference.
Like I said I just skipped the sear and it still works great.
Outstanding!
YOU NEVER DISAPPOINT CHEFF
Thanks for watching!
OH MY GOD !!
Amazing
Damn son! Perfect done-ness.❤
It was pretty amazing. Thanks for watching!
What is the knife used for grating the garlic
it’s called a microplane
This is a good option - www.atbbq.com/accessories/tools-and-utensils/victorinox-fine-grater.html. Thanks for watching.
Nice specs Chef Tom! 🤓
Stylin! Thanks for watching.
So like, what's the point of making your own sour cream, then just buying horseradish
@@johnlebzelter4208 so like, why make sour cream from scratch and buy horseradish?
@@johnlebzelter4208 you know what i mean?
Sup Tom. Good stuff as always.
This is offensive to vegans.... but who cares!
Will it taco?
Too Rare Yuk ! 135 -140
Like always, way too much seasoning. You do not taste the meat.
False
For prime rib roast, the seasoning is on the edges. So the amount he put was appropriate. This is not a regular cut steak.
This is a big cut, so going heavier on the seasoning than you would on a steak infuses some flavor and produces good texture in the bite. Th flavor of this roast was outstanding. Thanks for watching.
The one thing I would emphasize is you must get a "prime" cut from a trusted source. Yes, it is expensive, but you'll be glad you did. The "choice" cuts that go on sale for $6-7 a pound can be as tough as leather and they're probably not even choice.