Used this recipe Christmas night on a smaller 2 bone roast and it came out perfect. I followed the dry brining instructions over night and used the rosemary/olive oil rub and the flavor was spot on, will def use again. Wish I could post a pic of it
If you take nothing else from this video, take to heart the horseradish cream sauce recipe at 6:08. I make it weekly and put it on everything. It consumes my dreams. Prime rib, steak sandwiches, ham, pork, you name it. It makes meat SING!!!!!! Greatest contribution to my cooking ever. Thanks a million. Horse. Radish. Cream. Baby!!!!
*whispers Conspiratorially* *looks around nervously* my friend, so... you like the "white stuff" eh? have you ever tried the "green stuff"? you know, the one the South Americans are into? they call it Chimichurri... and its the ultimate high bro... change your whole perspective on life, the universe... Everything. just have a little taste. trust me. (but seriously... horseradish cream is winners... but for a change of pace? Try Chimichrri... Betcha you'll be putting that on EVERYTHING too. 😋
I've been making prime rib for every Christmas for a couple of years now, except I've always used the oven. I wanted to switch things up this year by smoking it on my new pellet grill. I can't wait to see how it turns out this weekend. Thank you for the inspiration!
Made this Christmas Day as a supplement to our traditional turkey and ham - it was Awesome! Stole the show and was devoured. Due to my schedule, I rested for 1 hour and popped into 550 degree oven for ten minutes for a nice crust. As this is way too easy, doing again today for another group. Thanks!
Bro, that's awesome! Stoked to hear it worked out for you and the fam. Yeah, it really is an easy cook! I'm going with a butter baste next year, stay tuned!
I've eaten my share of prime rib before, this looks ABSOLUTELY PERFECT, medium rare, just how I like it! I can almost smell it from here, and it's making me so hungry!
I followed this recipe on Christmas Eve for my first smoked prime rib. After searing the final temp was 135F. Perfect medium rare throughout. I added fresh sage and thyme to the rosemary because those herbs were all packaged together as a “poultry blend”. Amazing. The horseradish sauce was a touch thin and flat so I added some mayo, splash of lemon juice, touch of Worcestershire. I’m forwarding this video link to everybody I know with a smoker!
@@ItsRyanTurley The only downside was no leftovers! I only got a 6 pound roast because it was an “experiment”. Now that I have your great recipe and a little experience I’m ready for a #15. I’m craving a French Dip toast beef sandwich and a Philly Cheese Steak right now but my guests ate every bite. Ha
Followed your step by step directions for our Christmas dinner. This was our very first attempt at cooking a prime rib on our 1 week new Traeger. Needless to say it was amazing. The in-laws loved it so much they bought a prime rib and asked if I’d grill it the exact same way. It’s on the grill right now, thanks for all your advice. Have a blessed & healthy 2021.
Brother, that is awesome! I can't believe you tried this after 1 week of owning a Traeger... It took me years to build up the confidence to smoke an expensive cut like this... I'm really glad you tried it, and shared your success!!! Hope the 2nd one was even better. Stay blessed!
We've been doing your turkey recipe for the last 2 years, but found a good deal on a prime rib for this year. I can reverse sear on the flattop. Thanks for the video and Happy Holidays to you and your family!
Nice, absolutely love to hear that! My dad has been making prime rib for 30 years, and he said this was the best one he’s ever had. The reverse sear adds so much flavor, enjoy! Keep me posted on the results… 🙌🏼
Really appreciate you checking it out, and the comment! This horseradish was so good and even better with our French dip sandwich leftovers. More content coming!
Gonna do this for thanksgiving! Thank you so much. My granny did all the cooking but she passed away last year. We sadly didn’t save all her recipes. Plus she was just such an amazing cook that she never really wrote it down and eyeballed all her measurements. Hoping to bring back the deliciousness for our family
Hi Ari, so sorry to hear about your nana. I’m glad to hear you will be trying this recipe tho. I made this for my parents last year, and they are foodies. They said it was the best prime rib they’ve ever had... I really hope it turns out the same way. My only suggestion is to cook to your preferred internal temperature and not focus on the time it takes. I’d love to hear how it turns out, and wish you and your family all the best this holiday!
Awesome!! I got my Traeger Series 34 less than a month ago. Already I bought the a Ranger and a Series 22 to place at my mountain home. I’ll be following you and asking questions along the way. Thank you!! I feel like Luke learning from Yoda.
Between the rub and the horseradish sauce and the au jus, you nailed the classic prime rib Ryan! That scary moment cutting into it, but it came out perfect medium rare throughout. Seriously awesome job brother!
OMG, I was so nervous I’m with this being such an expensive cut and was serving to my parents after. 😆 that Meater+ probe is on point! Thanks so much for the support as always, brother!! 🙌🏼
Haha yes they are real 😆 my dad has brown eyes, and my mom has green eyes, but all 3 boys have blue eyes... go figure! Thanks so much for tuning in... would love to hear how it goes! Holler if you need anything 🔥💨
@@ItsRyanTurley Both my parents had hazel eyes. They had three kids with very blue eyes, one with dark brown, one with hazel and one green. Like you said, go figure! 😁
Prime rib is my favorite, and you nailed this as usual! Your instructions are clear and easy to follow like always. I've not tried to make prime rib myself at home yet, but I am thinking that maybe I should!
I finally got a chance to use your recipe for the Prime Rib Roast. It came out amazing!! The rosemary flavor was just perfect, not too overwhelming. I've tried a butter garlic rosemary recipe before and it was no where near as good as your recipe. Thanks so much for posting this video!
Wow Ann, thank you so much for this comment! Sorry for the delayed reply, as I’ve been in the middle of a move, and finally getting settled in... More content is coming your way, and I’m so happy the prime rib turned out for you. This has become a household favorite of ours, we will be making it again soon. Cheers!
Highly suggest open high heat direct flame with non pelleted natural dry aged wood for last sear for more intense maillard reactions in the suggested techniques from Chef Francis Mallmann. Will be trying this for Thanksgiving instead of turkey!
Wow brother, thank you 🙏🏼 I spend a lot of time on editing these and enjoy the process. Really stoked my vids are reaching a few and hope they are helpful. If ya learned something, consider subscribing and let me know if you end up trying this! I hope your Holidays are epic!
@@MathiasJarlson awesome bro, You’re going to love it! I was new to this as well at some point and am always down to help, just holler. Yes on the venison... I am working on a collab video with my good friend, @EricChesserOutside, an amazing pro hunter. I also hope to get into hunting myself In the near future. Stay tuned 🦌
Trying this out tonight. First time doing prime rib. And I love the breakdown of how you explain the process. Fits exactly how I cook/smoke. Looking forward to more videos from you to follow the process thanks for breaking it down how you do.. prime rib hitting the smoker now
Nice brother! Thanks so much for checking it out 🙌🏼🔥💨 Joe has a great channel and I’m a big fan of his vids. Wishing you a safe and healthy end to 2020!
Wow! Amazing video. You know what is the best part? Dad and I were there to share meat with you and your beautiful family and it is the BEST Prime Rib we’ve ever had. Great Cook Mijo! 🔥❤️🔥
Thank you Mama! We’re so glad you could be here for this one, and honestly don’t know if we could have done it without you both! I’m sure we would have taken a break from cooking after Thanksgiving. We may have to repeat for Xmas!!!
Hey Ryan, great upload my friend! Thanks for educating us and giving us more information on using a grill; you’re a bit of an expert and I’d love to get a grill one day! Great stuff... ✌🏻😍😎😋👌🏻
Great job Ryan on that prime!!! One of my favorite things to cook for sure!! Got to love it when it is wall to wall pink!!! Have a great week and thanks for sharing!!
thank you brother! Yes, this has become a new favorite and will definitely be doing this again next week for Christmas! You know the reverse sear is the only way to go!!! CHEERS
This method was delicious, I did the Hey grill hey method for Christmas, just tried your way and it was phenomenal. The horseradish sauce really brings it over the top! Well done 👍
Wow Cory, thanks so much for the kind words! Susie @hey grill, hey is an absolute boss behind the grill, and to be compared to her awesome. Once again, really appreciate it!
Thank you, this looks great! I’ve watched way too many videos on this topic over the past couple days, and will be using yours for a SRF Wagyu Gold prime rib for our holiday dinner.
Legend 💯 this turned out absolutely perfect! My parents have been doing a Holiday prime rib for the last 20 years, and they said this was the best they ever had! ...but SRF Wagyu, EPIC! You gotta tag me on IG, I wanna see this 🤩
Informative and descriptive on your method. This definitely helps inspire beginners like me looking for ideas. Nice sauce ideas as well. Great video! Still nervous on making it though 😂
Awesome bro! Thank you for the kind words. I was a beginner at some point too 😆 this can be nerve racking with how expensive this cut is. I suggest starting on smaller cuts like tri-tip and it’s pretty much the same method. You will get more confident in low n slow smoking then reverse sear. Here is another video on that: ruclips.net/video/5O2_BWGSTOI/видео.html I’m also down to help if you ever have questions. Happy Holidays!
Omg! that prime rib is absolute heaven. Beautifully cooked & those sauces made it perfect. Drooling right now. Thanks for sharing bro. Greetings from Taiwan. Stay safe & enjoy your day.
That’s awesome Jayme, happy birthday! 🎉🎊🎈 I know it will cook pretty much the same, just a bit faster... be sure to keep your eye on the internal temps, because without the bone it can dry out easier. But you will love this method! Let me know if I can help, cheers!
I did not use anything. The fat on the outside of roast helped. It was just just a well seasoned cast iron. Feel free to use a lil oil or tallow if you want! ✨💯
Couple quick questions: 1. I’ve seen people remove the twine and put rub inside the area that was cut, then retwine. What are your thoughts? 2. If not creating au ju drippings, do you recommend frenching the bone? 3. I have always reversed sear’d meat (tri tip, steak) on my weber gas grill at high heat directly on the grate. What do you think of that method? And do you think it would be better if I put a cast iron on the gas grill for my reverse sear? TIA Ryan!
Yo Bryan! Here are my thoughts: 1. You can def add rub inside the cut and retwine (my avail time for this vid was cut short but I wanted to do this step). 2. You can french the bones and makes for a better presentation. 3. Yes you can reverse sear in anything, but I prefer cast iron. I find it is more consistent with less room for flare ups on the Weber. You just want that Maillard Reaction somehow. Let me know how it turns out, Cheers! 🥃
I'll give it a try today. Curious why you use so much plastic "to go" containers to mix you ingredients? Not a slam. Just honest wanted to know if this is for the camera? Thanks. Merry Christmas 2021!
They are known as chefs containers and I reuse them all. I like them cuz they easy cleanup, stackable, and don’t reflect as much w lighting. 😀 merry Christmas! 🎄
Okay my man. I have had issues in the past cooking the perfect Prime Rib on the Traeger. We are having my son and his wife over for an early Christmas celebration. I am going to try to tackle this recipe on 12/16/2023. Hopefully it turns out well. Stay tuned, I will let you know
No Mayo in the horseradish sauce? I’ve always used a little, I’ll have to see how it tastes. As far as the bones, that’s what I want to chow down first!! I love the bones!
My family all like their meats burned to well done. I don't want to waste a good prime rib so what temp should I hit to get the meat a little more done without killing it?
I am going to try your recipe tonight. Can you please tell me how long I can leave the paste on? I want to start smoking it in the morning. Can I leave the paste on overnight? Thank you and I look forward to trying everything!! Including the horse radish mixture
Hi Ann, thanks for checking it out! I would suggest doing the dry brine (kosher salt) step tonight, and then adding the paste in the morning when you take out of fridge. Let it rest at room temp for 2 hours prior to putting on the smoker. I hope this works with your schedule! And the horseradish cream is so good! Let me know how it turns out 🙌🏼
@@ItsRyanTurley I wasn't able to make the same rub as you because my butcher had already seasoned the rib roast...booo. But, I made the horseradish cream and the Au Jus. Wow!!! So yummy. Made everything much tastier!! Thanks so much for posting this video. I will try the rub recipe next time! Merry Christmas!!
Hi Mai, yes you can use the same temperatures I listed in the video and description. Instead of the reverse sear on the cast iron, you can crank the heat on your oven to max temp for 10-15 minutes until the color is just right. Enjoy!
Great recipe! I'm curious about the beef tallow, though...I have a different brand of pellet grill and I have Grill Grates to reverse sear. When I removed the roast (7lb.) before the sear, I had maybe 2Tbsp of golden tallow. After the sear I had more tallow but it was a much darker color. Which is better to use to make the au jus?
I would use the golden tallow for sure. The darker tallow will have a burnt taste. Would love to hear how yours turned out! Holler if you ever need anything. Cheers!
Ryan!! Merry Christmas Eve! If I am dry brining overnight, do I also add the rub/seasoning? Or is the dry brine just kosher salt and then add rub/seasoning an hour before throwing on the T? Also, I have a 12 lb bone in. I was considering cutting it in half to form 2 6 lb bone in’s. I think it will cook better? Any thoughts? Thanks!
Yo Bryan! That’s epic!! I would just do kosher salt over night and add the rest in the morning. Keeping it all one piece makes for a nice presentation but slicing in 2 will allow for more crust/bark to develop on those inside pieces. It’s up to you! But either way…. It’s gonna be amazing! ✨🎄🤙🏼
@@ItsRyanTurley thanks brotha!!! That’s a great point! If it’s all in one piece will it take longer to cook? 25 minutes per lb at 12 lbs is roughly 5 hours at 250? Sound about right? If planning to eat at 5:30pm, throw on at 11:30 -4:30pm, reverse sear and rest 30 minute-ish?
Yep exactly give or take 30 minutes to an hour based on your ambient temps outside. We put our similar size prime rib on this morning at 7 AM and we are up riding Brighton now. 🏂
Hi Ryan! I just found out last minute I am having 12 people for Christmas Eve dinner next week! I plan to make this roast because your recipes are spot on! Will this size roast feed 12-14 people or should I adjust the size and amounts?
Hi Lynn! I would plan for at least a half a pound per person. Keep in mind the bone will get cut off, so it might seem like a lot when you buy it. Depends on if everyone is a heavy meat eater. But a 6 to 7 pound roast should do. I hope you enjoy! This recipe is one of our faves!! Merry Christmas!!!
@@ItsRyanTurley Hi Ryan.. I ended up with a 5 bone prime rib @ 13 lbs! Am I looking at 6.5 hours on the Traeger?? Does this make sense? Also I can only reverse sear in the oven because of the size. I’m prepared to cut a bone off if it saves time! I’m getting concerned.. What are your thoughts? Thanks!
Sorry if I didn’t mention that, the dry brine needs to take place in the fridge. And then remove from fridge a couple hours before smoking to get to meet closer to room temp. Cheers!
I see ppl. do that with the salt, your smart to toss it. Do you cater? You use a lot of plastic containers for your items. This looks awesome!. Not my thought < from another YT > When you make your own beef or chicken stock. Have a electric roaster first off, then load the bones I use no meat. Add the veggies and spices you use & water. Here's the kicker you put in in the roaster on 100 degrees for 3 days < 3 days is right > major game changer for flavour. I have made both broth and it was the best < drove my building nuts with smell lol >. Stay safe & take care of you all. Thanks for sharing eh :))
Yeah, first with the salt.. I like to keep my kitchen clean. I don't cater but I got a stack of those reusable containers, and I love them for the 'mise en place' prep. Also great for leftovers. This 3 day beef stock sounds incredible. Thanks so much for the heads up on that! You'll have to check out my short video of the beef gravy I made from these bones. I'm posting that video soon. You're cooking methods sounds incredible!
It is amazing but you will have to try the chicken bones / turkey that is soooo good too. I use the bones of the Costco chickens after I peel the meat off. I will look for it thanks Ryan@@ItsRyanTurley
I did try it and it came out awesome!! I just ended up using my blackstone griddle to sear it at the end. The family loved it, will definitely be using this method from now on!!
I usually don't cook to time, but temp. Depending on the weight, each rib roast will finish at different times. If I remember it was around 4 hours, before the reverse sear. I hope this helps. Cheers!
No prob. Would love to hear how it turns out when you try it. We have done this method four or five times since I posted this video, and we love it. Cheers!
Oh I cooked it on Friday for my sons highschool graduation. My family was blown away by it. Best we have all ever had. Done on a traeger 575 10lb 5 hours and 15 minutes I did it at 235 though
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
Used this recipe Christmas night on a smaller 2 bone roast and it came out perfect. I followed the dry brining instructions over night and used the rosemary/olive oil rub and the flavor was spot on, will def use again. Wish I could post a pic of it
That’s awesome! Find me on Instagram @ryanturley, and tag me in your stories! I’d love to see it 🤩
If you take nothing else from this video, take to heart the horseradish cream sauce recipe at 6:08. I make it weekly and put it on everything. It consumes my dreams. Prime rib, steak sandwiches, ham, pork, you name it. It makes meat SING!!!!!! Greatest contribution to my cooking ever. Thanks a million. Horse. Radish. Cream. Baby!!!!
Love to hear this! Yeah the horseradish cream is elite ✨🤌🏼
Yep that horseradish is fire! 🔥
*whispers Conspiratorially* *looks around nervously* my friend, so... you like the "white stuff" eh? have you ever tried the "green stuff"? you know, the one the South Americans are into? they call it Chimichurri... and its the ultimate high bro... change your whole perspective on life, the universe... Everything. just have a little taste. trust me. (but seriously... horseradish cream is winners... but for a change of pace? Try Chimichrri... Betcha you'll be putting that on EVERYTHING too. 😋
Like and comment on the video, it helps me a ton.... and if you have questions, don’t hesitate to ask!
I've been making prime rib for every Christmas for a couple of years now, except I've always used the oven. I wanted to switch things up this year by smoking it on my new pellet grill. I can't wait to see how it turns out this weekend. Thank you for the inspiration!
Awesome Clarissa, You got this! Check back in, I want to hear how you liked it. Merry Christmas! 💥🎄
Best Prime Rib recipe. Was melt in your mouth
I often grill a prime rib roast for family gathers but can't wait to try this technique and learn from more of your videos.
Awesome Rick! So glad to hear! Keep me posted on when you try it, and I’ve got more content coming soon!
I'm glad I found you. I'd so much rather support an under dog than anyone.
Your support means everything, brother! If you ever need anything, holler and I’m down to help. Have an awesome season in the backyard. 🔥💨
No problem man I'll share like crazy!!
WOW. Great video. Im trying this in a few days for Christmas dinner.
Thank you so much for saying that... it was a ton of fun to create and share! Keep me posted w/ any questions and how the roast finishes 🔥
Outstanding video! All the directions and measurements included! Good job. Thank you.
Thank you Cory, you’re going to love it! Would love to hear about it when you do…
Nice job! Perfectly cooked. 👍
Wow Joe, nice to see you over here! Thanks for checking it out... Big fan of your channel... Wishing you a solid 2021! 🔥💨
Made this Christmas Day as a supplement to our traditional turkey and ham - it was Awesome! Stole the show and was devoured. Due to my schedule, I rested for 1 hour and popped into 550 degree oven for ten minutes for a nice crust. As this is way too easy, doing again today for another group. Thanks!
Bro, that's awesome! Stoked to hear it worked out for you and the fam. Yeah, it really is an easy cook! I'm going with a butter baste next year, stay tuned!
Perfect timing, doing this tomorrow for Christmas, thank you.
Yes Bruce!!!! Enjoy brother!!
@@ItsRyanTurley it turned out excellent!!! Thanks
Great video Ryan! That Prime Rib looked killer!
Thank you brother! I really appreciate you checking it out! I love your channel man. Be well!
I've eaten my share of prime rib before, this looks ABSOLUTELY PERFECT, medium rare, just how I like it! I can almost smell it from here, and it's making me so hungry!
Hey Dan, thanks so much for checking it out! Yes this turned out better than expected and can’t wait to repeat this in a couple weeks 😆
Great video Ryan, that prime rib looked wonderful! Really enjoyed watching this! 🔥
Yo Darrin, thanks so much for checking it out bro! Stoked to check your prime rib vid out soon. Be well! 🔥
I followed this recipe on Christmas Eve for my first smoked prime rib. After searing the final temp was 135F. Perfect medium rare throughout. I added fresh sage and thyme to the rosemary because those herbs were all packaged together as a “poultry blend”. Amazing. The horseradish sauce was a touch thin and flat so I added some mayo, splash of lemon juice, touch of Worcestershire. I’m forwarding this video link to everybody I know with a smoker!
Wow the herb additions and horseradish additions sound amazing... thanks for sharing! I really appreciate 👊🏼
@@ItsRyanTurley The only downside was no leftovers! I only got a 6 pound roast because it was an “experiment”. Now that I have your great recipe and a little experience I’m ready for a #15. I’m craving a French Dip toast beef sandwich and a Philly Cheese Steak right now but my guests ate every bite. Ha
Yeah we are doing french dip sandwiches tonight with the horseradish cream... SO good! a philly cheese with this meat would be amazing too! Cheers!
Great video. Love the step-by-step instructions
Thank you! Stoked you’re finding the content valuable. Happy New Year!
Followed your step by step directions for our Christmas dinner. This was our very first attempt at cooking a prime rib on our 1 week new Traeger. Needless to say it was amazing. The in-laws loved it so much they bought a prime rib and asked if I’d grill it the exact same way. It’s on the grill right now, thanks for all your advice. Have a blessed & healthy 2021.
Brother, that is awesome! I can't believe you tried this after 1 week of owning a Traeger... It took me years to build up the confidence to smoke an expensive cut like this... I'm really glad you tried it, and shared your success!!! Hope the 2nd one was even better. Stay blessed!
Thank you for the recipe instructions! Making this for Christmas.
Awesome! Keep me posted on the results. Merry Christmas 🎁🎄
I am so hungry can’t wait to cook my prime rib
Same! 3 more sleeps 😭💥🎄
Ryan my friend ... that is some beautiful Prime Rib!
Thank you Sylvia! I appreciate you checking it out 🙌🏼
We've been doing your turkey recipe for the last 2 years, but found a good deal on a prime rib for this year.
I can reverse sear on the flattop.
Thanks for the video and Happy Holidays to you and your family!
Nice, absolutely love to hear that! My dad has been making prime rib for 30 years, and he said this was the best one he’s ever had. The reverse sear adds so much flavor, enjoy! Keep me posted on the results… 🙌🏼
Made this last night. Was unbelievable. Thank you so much for the recipe!
Ohhh yesss! So stoked to hear that!
First time watching channel. Nicely done! I like your take on horse radish sauce.
Really appreciate you checking it out, and the comment! This horseradish was so good and even better with our French dip sandwich leftovers. More content coming!
Gonna do this for thanksgiving! Thank you so much. My granny did all the cooking but she passed away last year. We sadly didn’t save all her recipes. Plus she was just such an amazing cook that she never really wrote it down and eyeballed all her measurements. Hoping to bring back the deliciousness for our family
Hi Ari, so sorry to hear about your nana. I’m glad to hear you will be trying this recipe tho. I made this for my parents last year, and they are foodies. They said it was the best prime rib they’ve ever had... I really hope it turns out the same way. My only suggestion is to cook to your preferred internal temperature and not focus on the time it takes. I’d love to hear how it turns out, and wish you and your family all the best this holiday!
Nice Demo Video ! Nice Work in the Kitchen !
Appreciate that v much, Antonio!
Awesome!! I got my Traeger Series 34 less than a month ago. Already I bought the a Ranger and a Series 22 to place at my mountain home. I’ll be following you and asking questions along the way. Thank you!! I feel like Luke learning from Yoda.
awesome brother, sounds like you’ve already got the quiver going! I’m here to help if you need me, may the force be with you 😂
Between the rub and the horseradish sauce and the au jus, you nailed the classic prime rib Ryan! That scary moment cutting into it, but it came out perfect medium rare throughout. Seriously awesome job brother!
OMG, I was so nervous I’m with this being such an expensive cut and was serving to my parents after. 😆 that Meater+ probe is on point! Thanks so much for the support as always, brother!! 🙌🏼
Wife wants if those blues eyes are real! Great looking prime rib. Going to the Butcher this week. Thanks for the video
Haha yes they are real 😆 my dad has brown eyes, and my mom has green eyes, but all 3 boys have blue eyes... go figure! Thanks so much for tuning in... would love to hear how it goes! Holler if you need anything 🔥💨
@@ItsRyanTurley
Both my parents had hazel eyes. They had three kids with very blue eyes, one with dark brown, one with hazel and one green.
Like you said, go figure! 😁
Great recipe and instructions! Easy to follow! Made my first Prime Rib a success! And that Horseradish sauce 🤤😍
That's awesome! So stoked to hear that! yeah, I'm a big fan of that horseradish sauce too! Cheers!
Doing this tomorrow Ryan. Thanks for the information. Will let you know how it turns out
Awesome stoked to hear, keep me posted! Merry Christmas!
@@ItsRyanTurley just cut into it Ryan! Looks perfect and I snuck a bite already. Delicious. Thank you!
Your Prime Rib looked Awesome!
Ayyye thank you so much! It’s pretty simple too 🙌🏼
Prime rib is my favorite, and you nailed this as usual! Your instructions are clear and easy to follow like always. I've not tried to make prime rib myself at home yet, but I am thinking that maybe I should!
Yes bro! Honestly this is so easy, you just need the internal temp dialed in and it will be perfect. Let me know if you try!
Currently trying this right now for Christmas dinner. Can’t wait to see! Thank you.
Definitely using some of these methods and definitely using that horseradish sauce
Yeeeeeee Gucci! You gonna love it!
@@ItsRyanTurley yessir can’t wait
Tried out everything in this video tonight and it all came out amazing!! Killer stuff!!
Yessss!!! So stoked the granddad enjoyed it 🙌🏼 thanks for letting me know brother!
I finally got a chance to use your recipe for the Prime Rib Roast. It came out amazing!! The rosemary flavor was just perfect, not too overwhelming. I've tried a butter garlic rosemary recipe before and it was no where near as good as your recipe. Thanks so much for posting this video!
Wow Ann, thank you so much for this comment! Sorry for the delayed reply, as I’ve been in the middle of a move, and finally getting settled in... More content is coming your way, and I’m so happy the prime rib turned out for you. This has become a household favorite of ours, we will be making it again soon. Cheers!
Highly suggest open high heat direct flame with non pelleted natural dry aged wood for last sear for more intense maillard reactions in the suggested techniques from Chef Francis Mallmann. Will be trying this for Thanksgiving instead of turkey!
Agreed brother! I also prefer live fire for the Maillard Reaction to push into high gear. I'd love to hear how it turns out for you David! Cheers!
Awesome video man. Your production quality is top notch
Wow brother, thank you 🙏🏼 I spend a lot of time on editing these and enjoy the process. Really stoked my vids are reaching a few and hope they are helpful. If ya learned something, consider subscribing and let me know if you end up trying this! I hope your Holidays are epic!
@@ItsRyanTurley your videos feel very relatable. Santa came early and I got my first pellet grill! Do you have any plans to do venison?
@@MathiasJarlson awesome bro, You’re going to love it! I was new to this as well at some point and am always down to help, just holler. Yes on the venison... I am working on a collab video with my good friend, @EricChesserOutside, an amazing pro hunter. I also hope to get into hunting myself In the near future. Stay tuned 🦌
@@MathiasJarlson here is his channel: ruclips.net/user/BURNLOUNGEKID
Kickass! DEFINITELY going to try one for Christmas!! Thanks for the tips!
My pleasure brother! Thanks for checking it out, and hope it turns out perfect, for ya! 👊🏼
Just got a new Traeger Timberline 850. Looking forward to learning so much more in 2022!
That just looks insanely good! Can't wait to try it!
It was incredible! Let me know when you try it... cheers!
You deserve more subs
Damn brother. Much appreciated! Share my channel with your friends/fam. I'm always down to help if you ever need anything. Cheers!
Definitely making this one!!
Ayyeee! How’d it turn out?!
Trying this out tonight. First time doing prime rib. And I love the breakdown of how you explain the process. Fits exactly how I cook/smoke. Looking forward to more videos from you to follow the process thanks for breaking it down how you do.. prime rib hitting the smoker now
Awesome man. Would be stoked to hear how it turned out! I'm def doing this method or something similar for every New Years! :D
That looked delicious Ryan! Found you from your comment on Smoky Joe's prime rib video - just subbed!
Nice brother! Thanks so much for checking it out 🙌🏼🔥💨 Joe has a great channel and I’m a big fan of his vids. Wishing you a safe and healthy end to 2020!
Wow! Amazing video.
You know what is the best part?
Dad and I were there to share meat with you and your beautiful family and it is the BEST Prime Rib we’ve ever had. Great Cook Mijo!
🔥❤️🔥
Thank you Mama! We’re so glad you could be here for this one, and honestly don’t know if we could have done it without you both! I’m sure we would have taken a break from cooking after Thanksgiving. We may have to repeat for Xmas!!!
Hey Ryan, great upload my friend! Thanks for educating us and giving us more information on using a grill; you’re a bit of an expert and I’d love to get a grill one day! Great stuff... ✌🏻😍😎😋👌🏻
Wow, of course! This was one of my favorite cooks of all time! I really hope to repeat this again next week for the Christmas Holiday! CHEERS!
Great job Ryan on that prime!!! One of my favorite things to cook for sure!! Got to love it when it is wall to wall pink!!! Have a great week and thanks for sharing!!
thank you brother! Yes, this has become a new favorite and will definitely be doing this again next week for Christmas! You know the reverse sear is the only way to go!!! CHEERS
Nice keep going with those videos
Appreesh Victor! We just getting started. Stay tuned!
omg! this looks absolutely perfect Ryan!!
i wish i could taste this :D
it is cooked to perfection, so good!
Thank you Lucy 🙌🏼 it was absolute Perfection!!! Wishing you the best!
Awesome! Thanks!
amazing! definitely going to try a similar recipe! looks awesome
Yeah Mike! Thanks for checking it out Brotha! This was straight 🔥🔥🔥 you gotta give it a go!
Great Job, Looks Awesome!
Thank you and much appreciated! Holler if I can help 🔥💨
Looks absolutely amazing like always bro
James!!! Thanks so much for checking it out Brotha 🙌🏼🔥💨
This method was delicious, I did the Hey grill hey method for Christmas, just tried your way and it was phenomenal. The horseradish sauce really brings it over the top! Well done 👍
I did smoke it for 30 minutes at 180 prior to kicking it up to 250. Give it a little extra 💨💨💨💨💨💨
Wow Cory, thanks so much for the kind words! Susie @hey grill, hey is an absolute boss behind the grill, and to be compared to her awesome. Once again, really appreciate it!
One of the most important steps, room temperature
You got it Mark!!
Ah! I got my answer. Cooking in the morning!
That os basically the method that i use except the brine. But it looks like a good method
Thank you, this looks great! I’ve watched way too many videos on this topic over the past couple days, and will be using yours for a SRF Wagyu Gold prime rib for our holiday dinner.
Legend 💯 this turned out absolutely perfect! My parents have been doing a Holiday prime rib for the last 20 years, and they said this was the best they ever had! ...but SRF Wagyu, EPIC! You gotta tag me on IG, I wanna see this 🤩
Informative and descriptive on your method. This definitely helps inspire beginners like me looking for ideas. Nice sauce ideas as well. Great video! Still nervous on making it though 😂
Awesome bro! Thank you for the kind words. I was a beginner at some point too 😆 this can be nerve racking with how expensive this cut is. I suggest starting on smaller cuts like tri-tip and it’s pretty much the same method. You will get more confident in low n slow smoking then reverse sear. Here is another video on that: ruclips.net/video/5O2_BWGSTOI/видео.html I’m also down to help if you ever have questions. Happy Holidays!
I'm coming to your house for dinner, good job
Any time, sounds good! BTW, my lil' bro goes by Big Al!
Omg! that prime rib is absolute heaven. Beautifully cooked & those sauces made it perfect. Drooling right now. Thanks for sharing bro. Greetings from Taiwan. Stay safe & enjoy your day.
Thank you so much, it was absolute perfection! Cheers 🍻
Great video, I wish you a good day.
Thank you! You too!
You had me at reverse sear
🤤ok you’re invited to dinner 😆
Oh my this looks so juicy!
It was sooooo good! Perfect for your Holiday Dinner!!
That was an awesome cook brother. Consider me a new subscriber to your channel. Keep that smoke rolling!
Wow brother! Thanks so much I truly appreciate it 🔥 you know that smoke always rollin’ 💨💨
I am not sure.. now if you had a sample....LOL LOL LOL just kidding sounds great
haha... happy to share!
Thank you!! Awesome
I use to rub my roast with salt and other seasonings like tony's
Wow! This was amazing
Thank you!
Ill try it today on my tailgater . I have the dry brine on overnight. Ill skip the cream. Allergic to horseradish unfortunately. Thanks for the vid
Well, that was quite an abrupt ending lol
I almost cried watching you press that beautiful piece of meat.
Umm... thank you?! 😂😭
Making this tomorrow for my 60th! I have a 4.25 lb. boneless...any changes to your method you would recommend for boneless? Thanks in advance!
That’s awesome Jayme, happy birthday! 🎉🎊🎈 I know it will cook pretty much the same, just a bit faster... be sure to keep your eye on the internal temps, because without the bone it can dry out easier. But you will love this method! Let me know if I can help, cheers!
Hey Ryan, this recipe looks amazing. Can't wait to try it! Quick question, what did you use for the sear? Butter? Oil?
Thanks in advance!
I did not use anything. The fat on the outside of roast helped. It was just just a well seasoned cast iron. Feel free to use a lil oil or tallow if you want! ✨💯
And thank you. We loved it!
Couple quick questions: 1. I’ve seen people remove the twine and put rub inside the area that was cut, then retwine. What are your thoughts? 2. If not creating au ju drippings, do you recommend frenching the bone? 3. I have always reversed sear’d meat (tri tip, steak) on my weber gas grill at high heat directly on the grate. What do you think of that method? And do you think it would be better if I put a cast iron on the gas grill for my reverse sear? TIA Ryan!
Yo Bryan! Here are my thoughts: 1. You can def add rub inside the cut and retwine (my avail time for this vid was cut short but I wanted to do this step). 2. You can french the bones and makes for a better presentation. 3. Yes you can reverse sear in anything, but I prefer cast iron. I find it is more consistent with less room for flare ups on the Weber. You just want that Maillard Reaction somehow. Let me know how it turns out, Cheers! 🥃
Since the bones were cut, its best to season between the meat and bones also.
Agreed! My time was limited for prep on this one, but I would def recommend that move. Thanks for watching! 👊🏼🔥
@@ItsRyanTurley awesome! I'm doing this tomorrow.
@@brandensoutdoorb-channel8084 f’ yes! Keep me posted on how it goes! 💯
@@ItsRyanTurley when you took it off at 120F, what temp did you stop searing at?
I didn’t temp it after that. I seared about 1-2 minutes per side. And after carryover cook finished around 130-135°f (med rare).
Looks really 👍
Appreesh Rod! 👊🏼🙌🏼
I'll give it a try today. Curious why you use so much plastic "to go" containers to mix you ingredients? Not a slam. Just honest wanted to know if this is for the camera? Thanks. Merry Christmas 2021!
They are known as chefs containers and I reuse them all. I like them cuz they easy cleanup, stackable, and don’t reflect as much w lighting. 😀 merry Christmas! 🎄
This looks awesome and I’ll be doing this recipe tomorrow with a rib in 10 pound. Do you cook the rib at room temp or out of the fridge?
Thanks so much! I pulled it out an hour or two ahead of smoking, so not quite room temp, but close.
Okay my man. I have had issues in the past cooking the perfect Prime Rib on the Traeger. We are having my son and his wife over for an early Christmas celebration. I am going to try to tackle this recipe on 12/16/2023. Hopefully it turns out well. Stay tuned, I will let you know
No Mayo in the horseradish sauce? I’ve always used a little, I’ll have to see how it tastes.
As far as the bones, that’s what I want to chow down first!! I love the bones!
My family all like their meats burned to well done. I don't want to waste a good prime rib so what temp should I hit to get the meat a little more done without killing it?
If I were to cook a piece of meat this big over medium rare I would go for a less expensive cut, like chuck roast or rib roast, not prime. Cheers!
Can I cook this ahead of Time and keep it in a cooler for a couple hours before reverse searing?
I am going to try your recipe tonight. Can you please tell me how long I can leave the paste on? I want to start smoking it in the morning. Can I leave the paste on overnight? Thank you and I look forward to trying everything!! Including the horse radish mixture
Hi Ann, thanks for checking it out! I would suggest doing the dry brine (kosher salt) step tonight, and then adding the paste in the morning when you take out of fridge. Let it rest at room temp for 2 hours prior to putting on the smoker. I hope this works with your schedule! And the horseradish cream is so good! Let me know how it turns out 🙌🏼
@@ItsRyanTurley I wasn't able to make the same rub as you because my butcher had already seasoned the rib roast...booo. But, I made the horseradish cream and the Au Jus. Wow!!! So yummy. Made everything much tastier!! Thanks so much for posting this video. I will try the rub recipe next time! Merry Christmas!!
Can I bake in the oven , and how long ? How much for the temperature ? Please , thank you
Hi Mai, yes you can use the same temperatures I listed in the video and description. Instead of the reverse sear on the cast iron, you can crank the heat on your oven to max temp for 10-15 minutes until the color is just right. Enjoy!
After the salt do you let it sit out or put it in the fridge for 8 hours
In the fridge and then bring out an hour before you put on the smoker 💯
Where did you get the sear plate for the ranger?
Where do I buy the probe? Looks great 💜
Thank you! All the items I used are listed in the video description. But here you go!
Meater+ Temp Probe:
amzn.to/3qwSGgU
Great recipe! I'm curious about the beef tallow, though...I have a different brand of pellet grill and I have Grill Grates to reverse sear. When I removed the roast (7lb.) before the sear, I had maybe 2Tbsp of golden tallow. After the sear I had more tallow but it was a much darker color. Which is better to use to make the au jus?
I would use the golden tallow for sure. The darker tallow will have a burnt taste. Would love to hear how yours turned out! Holler if you ever need anything. Cheers!
Wish there was an ingredient list pinned in the comments
very good and very professional. Au jus means with sauce. Yiu say only jus. Sorry
Thank you so much! ... I appreciate the correction on the ‘jus’. Happy Holidays Oscar!
Ryan!! Merry Christmas Eve! If I am dry brining overnight, do I also add the rub/seasoning? Or is the dry brine just kosher salt and then add rub/seasoning an hour before throwing on the T? Also, I have a 12 lb bone in. I was considering cutting it in half to form 2 6 lb bone in’s. I think it will cook better? Any thoughts? Thanks!
Yo Bryan! That’s epic!! I would just do kosher salt over night and add the rest in the morning. Keeping it all one piece makes for a nice presentation but slicing in 2 will allow for more crust/bark to develop on those inside pieces. It’s up to you! But either way…. It’s gonna be amazing! ✨🎄🤙🏼
@@ItsRyanTurley thanks brotha!!! That’s a great point! If it’s all in one piece will it take longer to cook? 25 minutes per lb at 12 lbs is roughly 5 hours at 250? Sound about right? If planning to eat at 5:30pm, throw on at 11:30 -4:30pm, reverse sear and rest 30 minute-ish?
Yep exactly give or take 30 minutes to an hour based on your ambient temps outside. We put our similar size prime rib on this morning at 7 AM and we are up riding Brighton now. 🏂
@@ItsRyanTurley enjoy some POW!!
Hi Ryan! I just found out last minute I am having 12 people for Christmas Eve dinner next week! I plan to make this roast because your recipes are spot on! Will this size roast feed 12-14 people or should I adjust the size and amounts?
Hi Lynn! I would plan for at least a half a pound per person. Keep in mind the bone will get cut off, so it might seem like a lot when you buy it. Depends on if everyone is a heavy meat eater. But a 6 to 7 pound roast should do. I hope you enjoy! This recipe is one of our faves!! Merry Christmas!!!
@@ItsRyanTurley Hi Ryan.. I ended up with a 5 bone prime rib @ 13 lbs! Am I looking at 6.5 hours on the Traeger?? Does this make sense? Also I can only reverse sear in the oven because of the size. I’m prepared to cut a bone off if it saves time! I’m getting concerned.. What are your thoughts? Thanks!
Are you dry brining the meat at room temp? or is it cold?
Sorry if I didn’t mention that, the dry brine needs to take place in the fridge. And then remove from fridge a couple hours before smoking to get to meet closer to room temp. Cheers!
If dry brining over night do you put in frig?
Yes absolutely. Then bring out 1-2 hours before smoking to get down to room temp-ish.
I see ppl. do that with the salt, your smart to toss it. Do you cater? You use a lot of plastic containers for your items. This looks awesome!. Not my thought < from another YT > When you make your own beef or chicken stock. Have a electric roaster first off, then load the bones I use no meat. Add the veggies and spices you use & water. Here's the kicker you put in in the roaster on 100 degrees for 3 days < 3 days is right > major game changer for flavour. I have made both broth and it was the best < drove my building nuts with smell lol >. Stay safe & take care of you all. Thanks for sharing eh :))
Yeah, first with the salt.. I like to keep my kitchen clean. I don't cater but I got a stack of those reusable containers, and I love them for the 'mise en place' prep. Also great for leftovers. This 3 day beef stock sounds incredible. Thanks so much for the heads up on that! You'll have to check out my short video of the beef gravy I made from these bones. I'm posting that video soon. You're cooking methods sounds incredible!
It is amazing but you will have to try the chicken bones / turkey that is soooo good too. I use the bones of the Costco chickens after I peel the meat off. I will look for it thanks Ryan@@ItsRyanTurley
How long do you recommend if I put it in the oven afterward?
Sorry for the delay, I would suggest about 10-15 minutes at the highest temp your oven will go. Did you try it yet, how did it turn out??
I did try it and it came out awesome!! I just ended up using my blackstone griddle to sear it at the end. The family loved it, will definitely be using this method from now on!!
How long did it take to cook on the traeger at 250?
I usually don't cook to time, but temp. Depending on the weight, each rib roast will finish at different times. If I remember it was around 4 hours, before the reverse sear. I hope this helps. Cheers!
I understand completely. I was just looking for a rough estimate to kind of plan out the meal time and sides. Thank you.
No prob. Would love to hear how it turns out when you try it. We have done this method four or five times since I posted this video, and we love it. Cheers!
Oh I cooked it on Friday for my sons highschool graduation. My family was blown away by it. Best we have all ever had. Done on a traeger 575 10lb 5 hours and 15 minutes I did it at 235 though
What pellets do you recommend?
I use Traeger Signature Blend usually, but lately I’ve been all about the Almond Pellets! Here is a link for those:
amzn.to/39KQoF2