Prime Rib in Oven Recipe - How to Bake Prime Rib
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- Опубликовано: 15 окт 2024
- We can't wait to share this EASY Prime Rib in Oven Recipe which is an incredible way to turn up the tasty for those holiday meals. We'll show you how to bake Prime Rib in the Oven with the full recipe! Once you learn how to cook using our Prime Rib in Oven Recipe, you'll become the real Santa Clause every Christmas.
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Appreciate your honesty on the cook…looks great
Reverse Sear, Do the slow cook first, up to 118, pull from oven, let it rest for 30 minutes or more, then back into 500 degrees for 10 minutes for final Sear.
I do my prime rib exactly like this,but one exception. Before I tie the bones back on, I use the same rub on the side of the bones, that lay against the meat. It helps to get the seasoning thru the meat evenly. Delish! You’re welcome ☺️
Great tip, thanks for sharing!
Well done - I've never tried a quick method like that.
I like dry age it on a rack in the refrigerator for 2-3 days prior and pull it out of the fridge at least 4 hours before putting it in the oven - draws out the excess water and leaves a more concentrated beef flavor and then letting it come to room temp makes it so that you don't have to apply as much heat to get it cooked. I wouldn't leave it tied - I'm one of those that likes to get seasoning inside of that cavity between the bones and the main roast. Speaking of seasonings - on a rib roast, that I've aged, I like to keep it simple and let that concentrated beef flavor be the focal point and accent it with a healthy dose of salt, pepper, sage and thyme. The electric meat thermometer is a MUST - embed it in the deepest part of the roast. I go the opposite way on heat - I would start it at 225 degrees, so that it cooks very slowly and uniformly throughout and once it hits about 122 degrees, I'd pull it out and crank up the heat 425 - once the oven is at temp, put the roast back in the oven to quickly form that crust and pull it out at 128 and then let it rest for about 15 minutes before cutting into it to serve it up.
I season and retie the meat to the rack of bones
@@laurabooth6752👍 That's definitely the right way to do it if the bones are completely detached. I've been fortunate to where every time I've bought a rib roast with the ribs separated from the roast, the butcher leaves a bit of meat still connecting the bones at the very end, so it still holds together properly.
There’s so many recipes for Prime Rib on the internet, but I knew I could count on Joey to produce the best prep, cooking temps and times for a premier, fantastic standing rib roast!
Thanks for taking the time to leave this very nice comment and happy holidays to you!
Love prime rib. Oven, smoker it's all amazing. The bones are an added treat. Good video.
Couldn't agree more! Thanks
Prime rib vidos
My father used to cook prime rib in a salt jacket. He used "ice cream freezer" salt and a small amount of water. As it cooked, the water would vaporize and form a solid "jacket" around the meat. Using this method' hecould cook to time - so many minutes per pound depending on rare, med rare or whatever. The result was a very juicy prime rib that required no salt seasoning having just the proper degree of saltiness. Would you guys consider doing this for a video?
Great tip! We'll look into it for sure!
Red Meat Lover Here and Nicely Done Video! I'm cooking this tomorrow! 🥩🍴
Doing Prime rib for our anniversary, thanks for the video! Subbed!
Wow. You just solved a big question for me: time and temperature! I have a thermometer like yours and now I plan on using it. You made a great point. The thickness of the roast varies and can affect the doneness of the meat. I am glad I watched this video. I do want to mention that the "meat cooking temperare chart" on your refrigerator is wrong. The finished temps are too high. It should read: 115 to 120 for medium rare. LOL that chart must have been made in the 60's when everyone overcooked their beef (sorry mom). That's why your roast came out medium. Thanks, I subscribed.
In cooking 2 roasts; one 10.4 pounds and the other 7.9 pounds im not super sure when i should start cooking it we are suppose to eat at 4-5pm and unfortunately the majority prefer well done, when would be a good time to try to start it?
Wow that just looks incredible!
we appreciate the comment 🙌
Followed your recipe and my prime rib came out delectable!
LOVE this kind of feedback, that’s great to hear and thanks for taking the time to leave this comment!
What exactly is in the rub you put on the prime rib? I know you mentioned a steak seasoning, would like to recreate that from scratch
Your video saved my small Thanksgiving dinner!
That's great to hear, it's best type of feedback we can receive....knowing we're helping others turn up the tasty!
@@Redmeatlover ❤
I've done this before but I do one thing you didn't show. Maybe you have done it too. I have the butcher leave the strings off so I can put my rub in between the bone and the roast too then I tie it up myself. Other than that this is exactly how I do a bone cut prime rib in the oven.
That looks Scrumdiddlyumptious!
I think the temp is a little high in the oven. The meat cooks after you take it out. I like to slow cook it at 200 to 225 degrees until it reaches 122 internal temp. I let it sit for at 1/2 hour and reverse sear it at 500 degrees for 5 min.
It’s cool that you didn’t front. I liked your video for being so down to earth
Thanks for taking the time to leave this candid feedback, much appreciated!
Bringing it up close to room temperature and reverse searing will help eliminate the grey ring. 250° 1/2hr lb pull at 118° then flash 20 mins @500°
Doing my first prime rib.
Glad this was easy.
Subscribed!
what temp did you cook that at? I heard the 400 degrees for 10 minutes towards the end but what temp did you use during the cooking?
5 minutes a pound at 500 degrees, shut the oven off and leave it in the closed oven for 2 hours... DONE...!
Looks delicious. I'm a subscriber to your channel. Please try and make a video on how to make an ajue sause and some gravy to go with some mashed potatoes from the drippings. I absolutely love prime rib cooked medium with mashed potatoes and gravy with ajue sauce dip and horseradish. Yummy 😋
Can you tell me what is in your seasoning mix?
How can I order or get the Fridge Magnet chart ? Had one. Lost somewhere in a move. Also. Great video. Nicely explained and so easy to follow. Thank you.
Update: I used the thermometer to cook my prime rib and it came out perfect! The meat was a hit and everyone raved about it for days. Thanks very much! I would like to add that I also brined it and left it uncovered in the fridge for 24 hours). (I don't recommend it, it was a little too salty on the outside).
I tried your recipe but did it using the reverse sear! I got perfect medium rare. It was delicious. Thanks!
Love to hear it, thx for the comment!
Thanks homie! Merry Christmas
Fine salt, fresh ground pepper and your star herb.
That's all you need!
I love Shiner Bock!
Its a great domestic with great flavor.
Can you get the thermometer inside the OVEN?
New subscriber, ty
where can i get the prime rib temperature magnet
looks delicious.
I do 30 minutes in a 500 degree oven,after the 35 minutes,shut oven off,but let roast stay in oven for 2 hours. Thank me later.
depends on the weight of the meat. Multiply it by 5 and thats how much you leave it in at 500 degrees
I do this methods too! Perfect medium rare every single time. Although I do 20 mins a pound on 500 degrees then shut off the oven and 2 hrs later, perfecto
I mean 5 mins a pound then shut it off and keep it in for 2 hours
I do something similar but after the initial 30 minutes, I drop the oven temp to 275 and crack the door to release the heat. When the burner kicks on, I shut the door. This helps the IT of the spinalis from getting to far ahead of the rest of the roast.
If I left my roast in the oven for 2 hours the roaches and rats would already be done eating it by the time I get it
Conspiracy: Beef, Bison, Venison, and Pork are all alien transplants. Thank you, aliens, for without you we would not be watching RML today!
Now that's a good theory👀
Bravo! 😊🤙🏼👏🏼
Looks 👍!
To add to your reasoning for why to get it with bones; the bone marrow melts out and seeps into the meat adding flavor and tenderizing it more. Bones = flavor.
"Honey, I love you, but Mr. Joey will be cooking the Prime Rib from now on."
Thank you for asking for the LIke and subscribe AFTER we watched the video. You are a RUclipsr with class!
Thanks for taking the time to leave this very nice comment, much appreciated!
Looks fantastic and I bet it tastes even better.
i like mine well done
Joey!!!
so u have to let it rest for 10 min??
You make great vids. We know these take time to get your quality result. Your subscribe-o-meter is going up as a result. Thank you. Bravo.
I appreciate that!
Large or small end? It should really be called roasting rather than baking....either way...my absolute fave.
I usually do a whole, but if doing less I prefer small end
Laura Booth small end is generally more tender but I have roasted both...now am hungry! YUM!
Is that a Shiner Bock?
It sure is!
“And God forbid, well done” 😭😂
Looks tasty!! Perfert!!😅
Thank you 🙌
I respect you so much got doubling up on the seasoning when you knew u needed more and keeping it on camera, alot of people don't show that and us viewers end up with bland food
Shiner Bock!! Cheers 🍻
Rawer the better after 475 for 15 minutes 6lb roast then 325 for 45 minutes let it sit for 30 minutes the perfect crusted roast
Lol we Americans know our seasonings
You ought to try it out.
I can smell that you push the bottom button on your phone and bam you smell it
Not every one like a bloody cow. Well done. no blood!!!
I want one of these SO BAD, but my wife insists that these have to be cooked as rare, and raw meat disgusts me :(
Is it true that these "MUST" be cooked rare?
I ONLY do Well Done.. anything less makes me want to vomit.
This is a GREAT question! When cooking a large roast like this, it's likely being used to serve a crowd that will inevitably have different temperature preferences. So here's the trick to satisfy everyone: Cook the roast to rare and have a pan of hot au jus / sauce nearby. Cut a slice to guests preferred thickness then place the slice in a hot au just to bring up the preferred temp. Now every guest can have their preferred temp slice on their plate.
That should have rested longer!
Your last name cannot be Brisket!
Joey said that roost was 15 to 18 lb it's 5 to 6 lb at most I don't think you know what you're doing Joey
I was confused by that comment too so I watched the video a second time. I think he said that piece he’s cooking came off a prime rib that weighed between 15-18 pounds.
You talk too much. Why not make it short. I will give you a 5 out of 10.
I don't want any blood in my food. Cook longer imo
Looked a little over cooked.
"One thing I like to do during long cooks, is get into conspiracy theories"...
Literally picks one of the the top two theories, it's Aliens or JFK... That's conspiracy theories for dummies... that's not conspiracy theories! Lol
Let's be real, you don't get into shit! Lol
Don't measure spices and herbs.
Just COAT the f*ck out of whatever you are roasting.
That's it.
Why do American destroy the taste of the meat with all the seasoning. Just plenty of salt and petter with a little mustard power.
I've never tried mustard! I use a salt, pepper and garlic powder mixture.
Lets just be nice to one another. There is always something to pick apart from every culture. Set those feeling aside. Let people do what they want.
Well maybe Americans dont like salt and PETTER? you nimrod.
Life would not be as sweet if everyone's rib roast tasted the same?
No thanks on the mustard powder and definitely hold the petter…. I’ll just take some salt and pepper, maybe a little garlic powder…
325 DF cook temp?
Oh *brother*.........
It's "more done than you like" because you roasted at 325!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks! I prefer medium-well, so I tried to adjust 🌡
As a gay mongoloid, i love this video