It's a great relief to see you go down the road of independent creator, Chef Frank! While I love some of the concepts and variety of the megamonolith conglomerate channel shows, it became increasingly harder to enjoy with all the behind the scenes issues piling up. Seeing talented people like yourself take the reins on your own production, hopefully showcasing some techniques and recipes closer to your heart, it really is heartening.
Chef Frank, i made prime rib this Christmas for my family using your recipe. So, so delicious! thank you so much for guiding me through the preparation. My mom, God rest her soul, used to make it for Christmas Day or New Year's Day and this dinner brought back so many wonderful memories. thanks again Chef Frank.
Your child-like glee at the discovery of a little nugget of meat as you removed the twine was spectacular, Chef!!! 💜💜💜 May you always take such delight in the preparation of your meals. Happy holidays, from the Balkans!
I find that for large cuts of meats like a standing rib roast a reverse sear method is preferable, 250 degrees (225 is better if your oven can keep a constant temp that low) to a internal temp of 118, let it rest until the carry over tops out and then brown it off at 500 degrees. This give you perfectly cooked meat (pink) to the very edge and a nice crust. Give it a try and lets us know what you think.
Butchers will tell you that ‘prime rib’ can come from either a prime, choice or select grade carcass. The term ‘prime rib’ refers to the primal cut from which the roast comes. A prime rib can indeed come from prime grade beef and doubtless it would be outstanding. Is this correct? Love the vids.
The way I have been told, the prime rib cut typically runs along the back of the cow, between the fifth or sixth rib to the 12th or 13th rib. Prime rib cuts can contain from 1 or 2, up to 6 or 7 ribs. On the average, you’ll get two servings per bone.
I was so relieved to find that Frank had made this video!!! I splashed out on an expensive prime rib roast & had no idea what to do! Followed this and it was absolutely exquisite 👌 ✨
Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916.
Well Mc donalds used to fry their french fries in beef fat back in the 80s and those who tried them said it was a sad day when they stoped doing that. But yeah thats what u do duck fat, beef fat, bacon fat leftovers u just fry up ur potatoes ;)
I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!
You seem like such a wholesome person Frank, I aspire to be more like you. Please keep creating these great videos. But most importantly, wishing you and your family all the best, Merry Christmas.
Used to live near NE Loop 820, just off Rufe Snow. Know where HEB is. Have friends and family in Terrel, Carthage, Del Rio, El Paso, San Antonio, Arlington and the greater DFW Metroplex. Now? Back to my home State of Washington. We had our first snow two days ago, hard rain in buckets yesterday and now a hard freeze at night. 28°. Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World. ⚘🙏❤🙏⚘
Thank you for emphasizing only salt and pepper for such a nice cut - almost every other video shows the meat getting lathered in weird spice blends. People, less is more - especially when you choose quality ingredients.
Definitely trying this one. I really like this channel. You’re a very good teacher. I’ve always been stand-off ish with cooking because of how scary it seems sometimes, but you’re really good at breaking everything down in a simple way. I love cooking, but I’m not super creative with food.
I'm a medium rare man regardless of cut, but rib eye is my favorite, followed by prime rib. Great recipe, made my mouth water. Merry Christmas man. Paz y salud.
I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.
I stopped eating red meat after leaving the Service but I so enjoy your youthful joy when cooking such. =) As others mentioned, it's good to see you have branched off into doing your own shows, each episode is like a treasure in cooking.
I am right there with you on the seasoning of this beef, I only use S&P on mine too Chef. I use a liberal amount of salt so it forms a nice crust. New subscriber here. (Chef John from California)
Right on time! I actually just bought a rib roast yesterday and needed some tips for cooking it on Christmas! That said, I'm not quite sure I understood what you did to save the beef fat. I'd love to maybe use it to make Yorkshire pudding while the roast is resting. So what do I need to do?
The problem with a "vegetable rack" is that your roast ends up simmering in the roasting pan when the vegetable inevitably soften and the roast sinks into the juices. Always use a wire rack to keep the roast above the juices. The rest is great advice. The wire rack he puts the rib bones on is what you need to roast any cut of meat (beef, chicken, lamb, pork, turkey, etc.)
Your roast turned out, absolutely perfect, Frank, that's exactly the way I love it and it suited everyones taste! Perfect! I think it might have turned out a little more done than how you really wanted it to though, you seemed to have lost a little bit of your excitement after you sliced into it. I would follow your recipe, to a tee! Thanks, for sharing! ;)
I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...
Nice. Waiting for potatoes and Yorkshire pudding vids. I've had great luck reverse searing steaks this year. Imma try that on my roast. It's choice, 2 ribs, small end. It was 4lbs 7oz when I got it last week. It was 10-14 days old. I've been dry aging it since and it's lost 7 oz of water. Really looking forward to it. Today, thought, I rebuilt a steer for gravy. Beef base, rendered suet, aromatics, gelatin, and a beef roux. Hit it with a touch of soy sauce. {Maybe 1/2 tsp for 3 cups of gravy.) Turned out really well. I'll fortify it with degreased drippings after I roast it. Let you know how it comes out. Really appreciated the trying and carving demos That's been my nemesis. Got a slicer this fall. Hope it helps. I did a lousy job with it on my turkey but practice makes perfect, no? Merry Christmas, Frank.
Chef 2 years, Is been a initiative . Make sure to have a community manager so you can make this channel mor interactive and more your "personal" situation.
Disclaimer: not a professional chef. But when I season, I keep my salt in a small bowl and my pepper in a grinder. With clean hands, I apply as much as I think I need. Then I rub it in with one hand. Using my dry hand, I apply more salt as needed. For my pepper mill, if for some reason I can't wash my hands, I use a paper or kitchen towel for my "wet hand to grind more pepper.
Leave it at room temperature for 3 hours minimum... Don't use butter, use oil, butter will burn . You don't want to cook it medium either... don't do it...! Deglaze the roasting pan fond with beef stock and a cup of red wine... Slice and serve with fresh horseradish sauce
Thanks for the heads up on the grading of this meat. Always willing to own up to my mistakes but the method is solid here.
"You're not gonna pick up a big piece of Ribeye"
Bold of you to assume I own't pickup a piece of ribeye with my hands.
Poor assumption on my part. I apologize.
Neanderthals might?
Thank you chef Frank.
Delish!
I just want someone to look at me how Frank looks at that roast lol
Don’t we all! Lol
I was just thinking that.
Make it a meme
Ditto
6:40
It's a great relief to see you go down the road of independent creator, Chef Frank! While I love some of the concepts and variety of the megamonolith conglomerate channel shows, it became increasingly harder to enjoy with all the behind the scenes issues piling up. Seeing talented people like yourself take the reins on your own production, hopefully showcasing some techniques and recipes closer to your heart, it really is heartening.
Thank you!
LOL
Chef Frank, i made prime rib this Christmas for my family using your recipe. So, so delicious! thank you so much for guiding me through the preparation. My mom, God rest her soul, used to make it for Christmas Day or New Year's Day and this dinner brought back so many wonderful memories. thanks again Chef Frank.
Happy to hear it went well
Wishing you Frank, and everyone here a wonderful holiday season!
Damn... I can't make this! I don't have a Star Wars spoon. :-(
Frank went right for the spinalis...the cap of the rib-eye...most flavorful and tender part of the rib👍
It truly is the best part
Your child-like glee at the discovery of a little nugget of meat as you removed the twine was spectacular, Chef!!! 💜💜💜 May you always take such delight in the preparation of your meals. Happy holidays, from the Balkans!
This is the kind of RUclips recommendations I would like to get all the time!
Thank you for a straightforward video on preparing a prime rib roast.
glad to see frank has a channel and also can we all take a moment to appreciate how smooth the editing is
Thanks
That sound when you were slicing the first slice. Just perfect.
This was a great way to see Frank cooking again. Looks like I have a lot to catch up on.
Oh man, that looks amazing. My favourite cut of beef! Nicely done.
You explain everything so well! Thanks chef frank
That is one of the most delicious things i have ever seen, I could have sworn I could smell it as you were plating it.
Decades long professional chef taking roast out of oven
**face of a 5yo at Christmas**
"Ohhhhh boy!"
♥️♥️🥰
I find that for large cuts of meats like a standing rib roast a reverse sear method is preferable, 250 degrees (225 is better if your oven can keep a constant temp that low) to a internal temp of 118, let it rest until the carry over tops out and then brown it off at 500 degrees. This give you perfectly cooked meat (pink) to the very edge and a nice crust. Give it a try and lets us know what you think.
Hence the grey ring around the pink center on this method. I'm with you, I like the pink all the way to the edge.
Butchers will tell you that ‘prime rib’ can come from either a prime, choice or select grade carcass. The term ‘prime rib’ refers to the primal cut from which the roast comes. A prime rib can indeed come from prime grade beef and doubtless it would be outstanding. Is this correct? Love the vids.
That’s correct, prime because it’s a primal cut, not grade of beef. I’m surprised no one has mentioned this
Yes.
Prime rib gets its name from being a primal cut of the animal.
However this primal cut is also GRADE PRIME bc of the very heavy fat content.
Sorry for my ignorance, could anyone please explain me what is a primal cut?
The way I have been told, the prime rib cut typically runs along the back of the cow, between the fifth or sixth rib to the 12th or 13th rib. Prime rib cuts can contain from 1 or 2, up to 6 or 7 ribs. On the average, you’ll get two servings per bone.
Why do I watch these when there is still 2 hours til lunch. Ugh!!! I'm so hungry!
6:38 "we going in....ohhh yeah baby"
😂
I was so relieved to find that Frank had made this video!!! I splashed out on an expensive prime rib roast & had no idea what to do! Followed this and it was absolutely exquisite 👌 ✨
I've never seen Frank that happy ...
I think I needed a cigarette afterwards.
Damn Frank really transcended to the afterlife talking about that salt crust😂😂
Charles Ranhofer, the famous 19th Century chef de cuisine at Delmonico's Restaurant in Manhattan, in 1894 used the term "Prime Rib" many years before the USDA first adopted a tentative meat grading system in 1916.
Um excuse me sir but this beef fat potatoes you casually mentioned, I think I need them in my life.
Well Mc donalds used to fry their french fries in beef fat back in the 80s and those who tried them said it was a sad day when they stoped doing that. But yeah thats what u do duck fat, beef fat, bacon fat leftovers u just fry up ur potatoes ;)
I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!
You seem like such a wholesome person Frank, I aspire to be more like you. Please keep creating these great videos. But most importantly, wishing you and your family all the best, Merry Christmas.
Love you Chef Frank!!!! So grateful for you!
now I've found the endless supply of frank. Subscribed!
STOP!!!!! I ove this chef. He know his stuff, I'm making this for Christmas
At HEB in Texas u can buy a 28 day dry aged USDA Prime ribeye for 13 dollars a pound
Used to live near NE Loop 820, just off Rufe Snow. Know where HEB is.
Have friends and family in Terrel, Carthage, Del Rio, El Paso, San Antonio, Arlington and the greater DFW Metroplex.
Now? Back to my home State of Washington.
We had our first snow two days ago, hard rain in buckets yesterday and now a hard freeze at night. 28°.
Stay safe and well to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World.
⚘🙏❤🙏⚘
Wow. Great deal.
in hawaii at costco we pay $23.99 lb for prime with no dry aging, that's it im moving to texas
this is exactly what i got when i washed dishes at a restaurant and they gave me the first really good piece of beef i'd ever eaten
I’m looking forward to try this roast for Christmas dinner. You made it look so simple. Thanks
Much appreciated! Thanks Frank!!
Mouthwatering simple and but elegant. Awesome !!
Amazing! Easy to make! Followed all the instructions! Delicious! Thank you! Merry Christmas!
Thank you for emphasizing only salt and pepper for such a nice cut - almost every other video shows the meat getting lathered in weird spice blends. People, less is more - especially when you choose quality ingredients.
Definitely trying this one. I really like this channel. You’re a very good teacher. I’ve always been stand-off ish with cooking because of how scary it seems sometimes, but you’re really good at breaking everything down in a simple way. I love cooking, but I’m not super creative with food.
BEAUTIFUL
Thank you for sharing this video...
Exactly how most of my family likes it, great instructions!
I'm a medium rare man regardless of cut, but rib eye is my favorite, followed by prime rib. Great recipe, made my mouth water. Merry Christmas man. Paz y salud.
It looks absolutely delicious. This is the recipe I will make for New Year’s Eve.
Thank you.!
Hope you enjoy
I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.
I love how much Frank loves food.
Love your channel!
Prime Rib - "The King of Roasts" - not hard to see why.
Great method and presentation - Thanks! - Cheers!
Oh my gosh... I wouldn’t have even gotten to the slicing part. I would have just ripped into that roast like a savage. Looks SO good!
I stopped eating red meat after leaving the Service but I so enjoy your youthful joy when cooking such. =)
As others mentioned, it's good to see you have branched off into doing your own shows, each episode is like a treasure in cooking.
I'm so hungry I'm about to gnaw my fingers off. Wonderful video.
What a great chef, thank you Chef Frank, i am watching you all The way from The capital of Norway 😊🤗👍
Frank you are great!
Amazing! Thanks for the great info!
Frank makes a rib roast? This is a must watch
this is the BEST instructional video
I am right there with you on the seasoning of this beef, I only use S&P on mine too Chef. I use a liberal amount of salt so it forms a nice crust. New subscriber here.
(Chef John from California)
The way Chef Frank smiles after a bite...
I'm digging that vent hood.
Merry Christmas Frank, all the best to you and your family.
Where did you raise this cow?
The correct question is: Where did you give birth to this cow, Frank??
He waved it into existence
Made this tonight using your recipe/tips thanks it was great!
So glad to hear that!
Thats pure love. Fantastisch
Right on time! I actually just bought a rib roast yesterday and needed some tips for cooking it on Christmas!
That said, I'm not quite sure I understood what you did to save the beef fat. I'd love to maybe use it to make Yorkshire pudding while the roast is resting.
So what do I need to do?
The problem with a "vegetable rack" is that your roast ends up simmering in the roasting pan when the vegetable inevitably soften and the roast sinks into the juices. Always use a wire rack to keep the roast above the juices. The rest is great advice. The wire rack he puts the rib bones on is what you need to roast any cut of meat (beef, chicken, lamb, pork, turkey, etc.)
I would also argue that reverse searing method is better. It makes the meat tender all around instead of having the fat cap overcooked.
Whatevea forget abouttt it
I had a 7 and 1/2 lbs prime rib yesterday,it was the best!Yummmm!
Done and done thanks chef!! Happy Festivus!!
Great recipe chef !!
Subscribed!!! I watched this video 4X already and definitely making one this 4th of July! 🥰
Just gorgeous!!!
Good recipe ! Thanks !
The temp on this is absolutely perfect for a family of folks. I never have leftovers when it’s cooked at this temp.
I do believe I found my receipt for my Prime Rib.
Thank you for Happy New Year and after Christmas 🌲⛄🤠
Happy new year!
Mouth watering recipe!
Amazing thank you for sharing 😊
I love the thumbnail on this video.
I noticed in your last clip when you've got it on the plate, that you're a lefty. Me too! Yay!
Awe that looks so good
Your roast turned out, absolutely perfect, Frank, that's exactly the way I love it and it suited everyones taste! Perfect!
I think it might have turned out a little more done than how you really wanted it to though, you seemed to have lost a little bit of your excitement after you sliced into it.
I would follow your recipe, to a tee! Thanks, for sharing! ;)
Glad to hear it went well
What about cooking longer at a lower temp? Sort of like a reverse sear?
I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...
Frank has spoken. Well done? Dont do it
Yeah. Might as well make chicken if you’re going to do well done on any cut of beef.
Great video!!!
Merry Christmas Eve Eve
Love that pan !
Found it at a flea market. It is super heavy.
Nice. Waiting for potatoes and Yorkshire pudding vids. I've had great luck reverse searing steaks this year. Imma try that on my roast. It's choice, 2 ribs, small end. It was 4lbs 7oz when I got it last week. It was 10-14 days old. I've been dry aging it since and it's lost 7 oz of water. Really looking forward to it. Today, thought, I rebuilt a steer for gravy. Beef base, rendered suet, aromatics, gelatin, and a beef roux. Hit it with a touch of soy sauce. {Maybe 1/2 tsp for 3 cups of gravy.) Turned out really well. I'll fortify it with degreased drippings after I roast it.
Let you know how it comes out.
Really appreciated the trying and carving demos That's been my nemesis. Got a slicer this fall. Hope it helps. I did a lousy job with it on my turkey but practice makes perfect, no? Merry Christmas, Frank.
The salt masters back at it again
Oof i just found your channel from the lvl 1, 2 and 3 chef stuff and i watched that mostly because of you to be honest
Merry Christmas Frank 😃
I want it will done! I cannot do less than that, I get very sick.
Chef 2 years, Is been a initiative . Make sure to have a community manager so you can make this channel mor interactive and more your "personal" situation.
How do pro chefs handle keeping the salt/pepper grinder clean while they’re working with meats/oils?
Good question! we wash our hands & clean our tools constantly
Disclaimer: not a professional chef. But when I season, I keep my salt in a small bowl and my pepper in a grinder. With clean hands, I apply as much as I think I need. Then I rub it in with one hand. Using my dry hand, I apply more salt as needed. For my pepper mill, if for some reason I can't wash my hands, I use a paper or kitchen towel for my "wet hand to grind more pepper.
I'm a vegetarian, but I'm sure the carnivores in my life would benefit from Frank's wisdom. I am literally only here because of Frank.
Excellent
its so cool having this guy as my fcs teacher XD
😊yumm now thats what I'm taking about
Ohhhh, I was just wondering how to do this!
Leave it at room temperature for 3 hours minimum... Don't use butter, use oil, butter will burn . You don't want to cook it medium either... don't do it...! Deglaze the roasting pan fond with beef stock and a cup of red wine... Slice and serve with fresh horseradish sauce
Two thumbs way way up
Underated channel