another year on the books and it came out perfect thank you a ton, IMPORTANT TIP NOT MENTIONED after slow roast, pour out drippings before returning to 500 degree oven, mine started smoking like crazy! perfect other wise.
Thanks, that's a good tip I may not have even thought about. When you do the sear at the end, do you really find that it can be sliced right away? I know it spend time resting, but wondered about heating it back up and then just slicing right away.
Couple of things render the trimmed fat in a heavy pan while cooking the roast.. then you can make yorkshire pudding cooked with beef fat.. . And people mentioned remove dripping before searing..I transfer my roast after resting to another pan and make a sauce gravey with the drippings :) Big fan of the Revere searin oven or pan sear after a slow cook.. this method for most roast.. btw can make even chuck or shoulder into a pretty decent roast and not ya standard pot roast.. It ain't no prime rib but for the price it's darn nice roast beef dinner..
This was very helpful, I watched several videos on reverse-seared prime rib and this video did the best job, in my opinion. Today we roasted a 7 rib roast, weighing 18+pounds, bones cut off and re-tied. I searched quite a bit trying to find cooking time for this large of a roast but could not find anything and was hoping that I would get finished at the upper limit of the four to five hour range provided for this recipe. I documented information as the roast cooked to help when I cook another roast. I'm sharing my results in hopes it will be useful for others, especially someone that decides to cook a large 7 bone roast. For instance, if you reach 103F, maybe you are 62% of the way towards completion if you're aiming for 125F. Overall, results were excellent, maybe would like to cook slightly more, may try 127F next time. Also, took longer than expected since instructions said 4-5 hours but took 8 hours. Roast was very large but was not any thicker than a smaller roast so I was a bit surprised it took this much longer. I had planned for a longer restting period if it was closer to the 5 hour mark, we had planned to eat at 2:30pm but was closer to 4:00pm. Glad I got started at 8:00am. If I’m short on time next time, may try 225F cooking temperature. Could also start bringing to room temperature 4 hours before cooking instead of 2. Salt and pepper 24 hours in advance, left at room temperature for several hours and then kept in cold garage (about 50F degrees) overnight. Moved to kitchen at 6:00am Placed in oven heated to 200F at 8:00am, oven programmed to shut off when temperature probe reached 125F. Checked temperature with instant thermometer which matched reading on oven probe: 10:37am 71.8F 11:35am 87.8F 12:36pm 97.7F 12:54pm 103F (114F about 4” away from thinner end of roast) 1:07pm 106.0F 1:37pm 112F 2:07pm 117F 2:36pm 121F (131F about 4” away from thinner end of roast) 2:58pm 125F (136.8F about 4” away from thinner end of roast) 3:29pm (after 30 minute rest) 126F (136.6F ” away from thinner end of roast) Returned to 500F oven on clean pan for 14 minutes after which the readings were 129.6F (137.8F about 4” from thinner end of roast). Waited about 5 minutes to get help, lifting roast to cutting board, returned portion with 3 bones back to pan for later use). Portions of roast were rare, some medium-rare, fairly small portion near end for one serving was medium-well (one guest wanted well done, she seemed content with this). Received several good comments from family.
@@LopsidedCircleI left out for two hours, per video instructions, to bring to room temperature. It was in a cool 50F garage overnight because it takes a long time to bring it to room temperature . It was brought home from the store the day before and refrigerated.
Great info - thanks. Let me suggest your very long time was due to the low temperature (200F). Anything in the oven heats at a rate proportional to the temperature difference. So at say 117F your 200F you have (200-117 =) 83F diff) but in a 250F over the diff would be (250-117) = 133F. So in the hotter oven you'd reach your final temp about (133/83=) = 1.6 times faster [that rate changes w/ internal temp so ...]! Convection ovens will transfer heat to he roast a LOT faster too. Also know that oven temps are notoriously inaccurate. You undoubtedly understand this - but any recipe that suggests that you should cook for N-minutes-per-pound - belongs in the trash. I love the sous vide method, but I couldn't fit a 7-rib roast in mine. 3 or 4 ribs is a 'go' tho'.
Thank you! This was my first time cooking a Bone-in Ribeye roast. It was 5.5lb. It took about 3 hours to reach my desired temperature of 125"f. I let the roast sit for an hour and the temperature raised to 129*f and dropped back to 125*f. This gave me the time to make baked potatoes and roasted asparagus. I put the roast back in for10 minutes to sear and then pulled it out. When I made my first cut into the meat, I was absolutely thrilled to see the most perfect medium rare color throughout the roast. It was a wonderful dinner.
joeventura1 Great to see! I just purchased a choice rib eye roast today. Of course, wanted a Prime Rib Roast, but they didn't have it. Plus, can't complain about the savings on something I believe will be as close as you can get and be extremely delicious.
Mackay Beagles prime rib and ribeye are the same thing, just different names (some places say ribeye if it's boneless and prime rib if bone in) And prime rib doesn't mean usda prime meat, it's just the name of that part of the cow
@@NoahAgosta prime rib and rib eye are NOT the same thing. You can say that a standing rib roast is the same as a ribeye but not “prime rib”As the term implies, proper prime rib is cut from the best part of the rib. This is generally in the middle, between bones 7 and 11. This portion of the rib has a thick "cap" of heavily marbled meat that is rich and flavorful.
Did this on a 16 pounder. Seasoned it with salt, pepper and rosemary a couple days in advance, let it rest in the refrigerator uncovered. As interior temp passed 100F, I began backing the oven temp so a to slowly sneak up on the target.
Cooked many prime rib roasts this way. Exceptional! Quality of the beef matters, but even choice comes out delicious. Have done 1,2,3, and 4 days ahead of time. 1 day for me was the best. 4 gives you that super strong beefy/musky taste like 60+ day dry aged beef. Overall I couldn't recommend this any higher and do it often for friends and family both.
I used this method with chuck steaks just to try a cheaper meat as an experiment. They came out amazing...or maybe chuck steaks are perfect for this method, too. Either way....love this method. I use it all the time!
What's your problem? This guy just verified that the process is sound and supplemented with some additional info. Lots of people come on youtube and love when the comments verify the veracity of the video"s content because it reassures someone that the info is good and a reliable source.
Thank you Kenji. Ended up with a perfect roast, medium rare edge to edge and delicious. Took a while, but definitely worth it! Also found out my oven can hold at 170F and that its built-in meat probe works like a charm. Lots learned here!
So, I had an 8.5 pounder, just used salt and pepper, put in for 3.5 hours @ 250 F (about when it hit 130 F internal), let rest covered (foil) for 1.5 hours, then blasted it @ 500 F for about 15 minutes. Came out restuarant quality. Thank you so much! Made Christmas dinner perfect!
Here's a synopsis of the comments below...Cooking times will vary! Always use thermometer! .But the general rule so not to leave your guest waiting for dinner is 30 mins per pound @ 250 degrees... You can use the rest time at the end to fit it in to your target dinner time.
This is my goto video every time I make a Prime Rib! I watch it every single time to refresh my memory and it is done in a fun and entertaining way!! Thank you!
Mr. Lopez-Alt I want to thank you immensely for this video, I made a prime rib today for my father's 88th birthday today and OMG it turned out superb!! He and my siblings were very impressed and said they would never order in a restaurant again! THANK YOU!!
i made prime rib for our first dinner of the year today using this method. i have done the other ways in the past but this is now my go to method. worked exactly how you described it and my family was amazed how bomb this was. Thank you
Ok, did this reverse sear tonight and pulled it at 120, let rest for one hour then threw it in at 500 for 15 min. Came out a beautiful, perfect medium rare with only a 1/8" layer of blackened beef around the outside edge. All the rest was pink and juicy. So worked great! For the seasoning, marinated it in a zip lock bag with liquid smoke and a splash of Worcestershire sauce for an hour then coated it with pepper, salt, thyme and dried minced garlic and let it sit at room temp for an hour before throwing it in the oven. Was a fantastic, flavorful bark and the rest of the meat soaked up the salt. A+, buddy.
Just fixed our first PR using reverse sear method. Came out great!! Best part, I was able to carve/serve a hot roast instead a roast that had been resting 45 mins. Going to do my tri tips the same way too! Thank you sir!!
Alternative: In your grill or smoker at 275 with some nice pecan and hickory or post oak. I make this every year and my wife looks forward to the meal on Christmas far more than the gifts.
I love your way of making this. You don't ruin it with a lot of herbs and spices, or other crap like mustard. And you use the reverse sear. I start mine at 200 F (below boiling), and cook it to 110, so it coasts up to 120 (perfect rare) while it rests.
Thank you my brother. I've sold so many bone-in ribs in my life and suggested this style. My customers , who I felt honestly used this style always came back with a smile on their face, and thank me for the tip.We sold the Certified Angus brand beef. It was always well marbled, USDA Choice or Prime. That' s half the battle. And you are so right about the chuck half' Man, love that tender cap meat. I noticed you had the convection fan on. Was that just for the pre-heat or did you use it for the whole cook, first half and sear or what? Again thanks man. Mines in the freezer now. In a couple days it's to the fridge for the thaw and then it's time for the show. Serving my favorite ham with my secret cinnamon, clove glaze, and Rib Roast. Oh, tell them to by a REAL thermometer. I prefer thermo works.
Made this based on this video and the recipe in The Food Lab for my family. 170* for about 5 hours. The work was well worth the reward and the compliments. Thank you, Kenji!
Have tried many methods, and this is the way to go. Only way I do prime rib anymore. Definitely delivers more edge to edge pink with a dark crust vs. pink and brown, and the slow roasting makes it more tender as well. So, if that is what you like, this is the way to go!
Planning on doing this for new years. Wife likes her beef a little under med rare. At what temp did you pull the roast out of the oven for resting and how long did you sear for? Afraid of over cooking it.
I´ve been a foodie all my life and been watching food-tubes since almost a decade ago. This channel is exactly what I love. Informative, good visuals and great tips and some good twists. Keep it up :D
Hey Kenji! Thanks for posting this video. I've used the video every Christmas for the last 4 years to make excellent rib roasts for the family. The results of the reverse-sear are fantastic.
this is a fantastic method to cook a ribroast. Use Canadian AAA beef and have done 5 or 6 rib roasts using this method. All have turned out fantastic and taste nearly the same as a prime
I did this for Thanksgiving, 2019 for about 18 folks. Turned out awesome. Gonna do a smaller one this coming Saturday (pre-Christmas)... only four of us this time but looking forward to another Victory in the Kitchen thanks to Kenji's technique.
Just bought a great looking roast from the best butcher in town for Christmas dinner. My butcher recommended this method, so that's what's gonna happen. Can't wait.
The BEST way to cook it! WOW! Question: What if I put much more salt and pepper during the roast... and put a coat of Dijon with more pepper to make a thick crust before it goes to sear? What is your Chef's opinion?
I did it this way, the double sear, for my Xmas Prime Rib. It was perfect!! Came out with a slight crust on the outside and perfectly pink center. Smoker or oven? Both ways are good!
Yup, both ways are great, just depends on your mood. And sometimes on the Weber using hardwood charcoal with no added smoke wood chips, gives just a very light smoke.
I've been doing a dry aged, reversed sear prime rib for about 4 years now. It's the only way I cook it now. Even if I don't have the time to dry age, I still reverse sear.
Superior! Most excellent!! I didn't think it could surpass my previous efforts but it is SO FAR AHEAD on all measures, there just aren't words to describe the end result! Thank you!
thanks Kenji---followed this for Thanksgiving-----it was a long wait to do it again for Christmas----but today I'll start my season & dry...IT WAS the best I've ever made.
Awesome. This is pretty much how I cook all meat nowadays. Steaks, pork chops, Tri-Tip, and when I can scrape up enough coin for a prime rib roast - I'll do that too!!
I cut between the roast and the bones until the bones are just barely attached, then season between the bones and the roast and tie it back together with butchers twine for an extra layer of flavor.
Thank you! Thank you! Thank you! This is the second recipe I’ve tried from your RUclips video library and this was just as good as the first dish I tried (your chile verde recipe is out of this world!) I’ve cooked plenty of prime rib roasts in my time and this was by far the best. My husband thanks you too! 😉
Used this technique on a thirteen pound boneless ribeye roast. Rubbed yellow mustard all over it and sprinkled Montreal steak seasoning on it before it went it. Was great.
Stephen Dannenbaum well, I started as low as my oven would go but after a couple hours I got nervous and bumped it up to 250 or 275. Bottom line, give yourself extra time. Maybe it gets done too early but you can leave it out like the video says and blast it later. Aim for around 130-135 degrees. (final temperature) If it's too rare for some, just slice and throw in a super hot cast iron pan for 30-45 sec on each side. Make sure you give yourself the end cut! p.s. I did the early salting as well. Don't remember exactly but it wasn't longer than 1 day. Best Prime Rib I ever had.
I just followed this method and the roast is resting in the tin foil the temp probe is at 138 that's up from 122 when I took it out after 25 minutes of 450 degrees, I had it in the oven 20 minutes at 170, then 1 hour at 275 and about an hour at 350, it looks really good. It started out at 36 degrees
Omg I’m sooo glad I found your video!! I tried the other methods out there and my rib was over cooked the outside and it’s like raw inside, exactly like you said. I’m so gonna try this tomorrow. I just got the prime rib today, not much time to prepare though:/
At some point you all need to realize that the bones are ridiculously expensive and you should make sure you buy a rib roast that is boneless. I don't know what you pay for rib roasts in your area but here they were $13.99 per pound and the bones with the little bit of meat and fat on them are going to weigh in at about 4 pounds. That's $56 for bones that you probably won't eat! The boneless rib roast is a little more expensive, about $15.99 per lb but you'll get MORE meat for that price. The best part is, you can BUY the bones separately for about $2.99 per lb and then tie them to the boneless rib roast before you bake it. So, you get a $100 piece of meat for about $60.
Oh ho! I've never cooked a prime rib, but was going to try after seeing a trending video. A little digging for more research and I found your gem of a guide! Definitely going to try the reverse sear. Time isn't a factor for me, so what temp should I try cooking it at in the oven, 175F? How long do you think that'd take to reach 130F for a 5lb roast?
question! After I season the prime rib, and I let it sit uncovered in the fridge for 2 days, when it's time to cook, do I let it come to room temperature?
dat guy swell not really necessarily in a low and slow cook. Usually it's good to have meat come to room temp before high heat is applied to prevent a harsh gradient in done-ness.
I found this recipe in the book and it turned out pretty good. It surely took forever and it is medium rare. I don't know why but unlike this video, my meat emitted so much red juice when I sliced them. That was the only problem of mine.
Dude THANK YOU!!!!! I made using this technique and it was FRACKING perfect!!!!! And because I did it this way I also cooked my bohemian duck with it so I didn’t have to juggle my oven!!! I can’t thank you enough
If I want it to end up at 130F, should I take it out when it hits 125F ? I'm doing a 7lb roast tomorrow (salted and put in the fridge yesterday) and I'm thinking of cooking at 225, but I'm not sure how long I should allow for that size roast to get to 125F. Any thoughts are greatly appreciated! Love your content... been a fan since the CI days
Probably way overdue, but yes. The internal temperature of the roast usually goes up about 5 degrees or so while resting. The best bet is to get a remote probe thermometer and just pull it out when it reaches your desired temp. When I reverse sear, the process usually takes about 4-6 hours depending on whether you pull the meat out to come to room temp before putting it in the oven. Since it's been 11 months since you posted, how'd it go?
Kenji, big fan like many. Thank you so much for posting. Question about the final searing at 550º, at 10-15 minutes, will it affect the inside temperature much if you're trying to maintain a 130º medium rare? Thank you!
Dylan James Ho very marginally. The heat wouldn't reach the center in the short amount of time in the oven, and as you don't let it rest after the final searing, it won't have time to creep to the center before you carve it.
www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html "You may have heard that it's a good idea to let your steak rest at room temperature before you sear it. Here's the truth: don't bother. A thick cut steak takes a long time to rise in temperature. After half an hour sitting on a plate in the kitchen, the internal temperature of my test models only rose by about 4°F. Even after an hour, they'd barely risen 9°F, not much of a difference. Cooked side-by-side against one straight from the fridge, the cooking time and eating qualities were nearly identical. So while it won'y hurt you to let your steak sit at room temperature, you're not really doing yourself any favors (despite what a certain very angry chef may tell you)." quoted from kenji. also watch this too; ruclips.net/video/TUGILGW6N-E/видео.html
tl;dr it's a myth, you don't have to let it come to room temp, nothing will change except the room temp one will be less juicy and you will just waste a couple hours.
@@kagehasu I'll believe Michelin Star chef Gordon Ramsey and many other well respected chefs over Kenji every day of the week. Always take your meat out of the fridge for some time before cooking. a cold piece of meat won't cook as well as a room temp piece. Room temp will be more juicy and more evenly cooked than straight out of the fridge. Restaurants across the world do this so I have to disagree with your statement about it being. a myth
Question. My oven's broiler temperature is 550 degrees, but the highest "bake" temperature in my oven is also 550. Would it make a difference if I put the broiler on vs bake at 550 degrees to "sear" it?
JUST? Some of the best cooks are firehouse cooks. My uncle was one and after he retired as station chief he came back just to cook for the guys because they wouldn't stop begging him until he did. There was nothing he could not cook and the whole family begged him to open a restaurant but he was retired and didn't want to own a business. He now volunteers as a cook for "Meals On Wheels" and serves his creations up to about 80 senior citizens six days a week.
I did what you said, my roast came out Medium and the outer area between half inch to one inch was well done. Still tasted good. Wish I removed the Roast between 120 to 125. BTW, my roast was 9.57lbs I cooked at 225f and it hit 130f in 4hrs. WTF, I was expecting a 6 to 7 hrs cook. I let it rest for 80min then seared it on my grill between 11 and 15 min
Yeah I used this method last Christmas but I bought a cheap prime rib. It was excellent, but this year I am going to spend the money to get a really good piece of meat.
So if I want to do this with a boneless will it still work? I was thinking with a 5.3lb rib roast to cook it at 250 for 2.5 hours. Let is rest for 30 and then cook it at 500 for 15 minutes? I have a meat thermometer so I will be checking it periodically to make sure it stays in the 125-130 range.
another year on the books and it came out perfect thank you a ton, IMPORTANT TIP NOT MENTIONED after slow roast, pour out drippings before returning to 500 degree oven, mine started smoking like crazy! perfect other wise.
Same here it made my fire alarm go off 😩
Thanks, that's a good tip I may not have even thought about. When you do the sear at the end, do you really find that it can be sliced right away? I know it spend time resting, but wondered about heating it back up and then just slicing right away.
Couple of things render the trimmed fat in a heavy pan while cooking the roast.. then you can make yorkshire pudding cooked with beef fat.. . And people mentioned remove dripping before searing..I transfer my roast after resting to another pan and make a sauce gravey with the drippings :) Big fan of the Revere searin oven or pan sear after a slow cook.. this method for most roast.. btw can make even chuck or shoulder into a pretty decent roast and not ya standard pot roast.. It ain't no prime rib but for the price it's darn nice roast beef dinner..
Don’t pour them away though. Use them in a gravy or a sauce of some kind. Never throw away flavour
This was very helpful, I watched several videos on reverse-seared prime rib and this video did the best job, in my opinion. Today we roasted a 7 rib roast, weighing 18+pounds, bones cut off and re-tied. I searched quite a bit trying to find cooking time for this large of a roast but could not find anything and was hoping that I would get finished at the upper limit of the four to five hour range provided for this recipe. I documented information as the roast cooked to help when I cook another roast. I'm sharing my results in hopes it will be useful for others, especially someone that decides to cook a large 7 bone roast. For instance, if you reach 103F, maybe you are 62% of the way towards completion if you're aiming for 125F.
Overall, results were excellent, maybe would like to cook slightly more, may try 127F next time. Also, took longer than expected since instructions said 4-5 hours but took 8 hours. Roast was very large but was not any thicker than a smaller roast so I was a bit surprised it took this much longer. I had planned for a longer restting period if it was closer to the 5 hour mark, we had planned to eat at 2:30pm but was closer to 4:00pm. Glad I got started at 8:00am. If I’m short on time next time, may try 225F cooking temperature. Could also start bringing to room temperature 4 hours before cooking instead of 2.
Salt and pepper 24 hours in advance, left at room temperature for several hours and then kept in cold garage (about 50F degrees) overnight.
Moved to kitchen at 6:00am
Placed in oven heated to 200F at 8:00am, oven programmed to shut off when temperature probe reached 125F.
Checked temperature with instant thermometer which matched reading on oven probe:
10:37am 71.8F
11:35am 87.8F
12:36pm 97.7F
12:54pm 103F (114F about 4” away from thinner end of roast)
1:07pm 106.0F
1:37pm 112F
2:07pm 117F
2:36pm 121F (131F about 4” away from thinner end of roast)
2:58pm 125F (136.8F about 4” away from thinner end of roast)
3:29pm (after 30 minute rest) 126F (136.6F ” away from thinner end of roast)
Returned to 500F oven on clean pan for 14 minutes after which the readings were 129.6F (137.8F about 4” from thinner end of roast).
Waited about 5 minutes to get help, lifting roast to cutting board, returned portion with 3 bones back to pan for later use). Portions of roast were rare, some medium-rare, fairly small portion near end for one serving was medium-well (one guest wanted well done, she seemed content with this). Received several good comments from family.
why did you leave it out for several hours? assuming u returned from store?
@@LopsidedCircleI left out for two hours, per video instructions, to bring to room temperature. It was in a cool 50F garage overnight because it takes a long time to bring it to room temperature . It was brought home from the store the day before and refrigerated.
You're awesome!!! Thanks a bunch :)
Great info - thanks. Let me suggest your very long time was due to the low temperature (200F). Anything in the oven heats at a rate proportional to the temperature difference. So at say 117F your 200F you have (200-117 =) 83F diff) but in a 250F over the diff would be (250-117) = 133F. So in the hotter oven you'd reach your final temp about (133/83=) = 1.6 times faster [that rate changes w/ internal temp so ...]! Convection ovens will transfer heat to he roast a LOT faster too. Also know that oven temps are notoriously inaccurate.
You undoubtedly understand this - but any recipe that suggests that you should cook for N-minutes-per-pound - belongs in the trash.
I love the sous vide method, but I couldn't fit a 7-rib roast in mine. 3 or 4 ribs is a 'go' tho'.
Reverse sear is one of my favorite ways to do steak!! Just never did it on prime rib ... cant wait to try it Christmas dinner ...
Thank you! This was my first time cooking a Bone-in Ribeye roast. It was 5.5lb. It took about 3 hours to reach my desired temperature of 125"f. I let the roast sit for an hour and the temperature raised to 129*f and dropped back to 125*f. This gave me the time to make baked potatoes and roasted asparagus. I put the roast back in for10 minutes to sear and then pulled it out.
When I made my first cut into the meat, I was absolutely thrilled to see the most perfect medium rare color throughout the roast.
It was a wonderful dinner.
Hope the same for me.
I cooked a Rib Eye roast with this method yesterday, by far the best piece of meat I ever cooked! Thanks!
joeventura1 Great to see! I just purchased a choice rib eye roast today. Of course, wanted a Prime Rib Roast, but they didn't have it. Plus, can't complain about the savings on something I believe will be as close as you can get and be extremely delicious.
Mackay Beagles prime rib and ribeye are the same thing, just different names (some places say ribeye if it's boneless and prime rib if bone in) And prime rib doesn't mean usda prime meat, it's just the name of that part of the cow
I believe they were talking about thr difference between prime and choice *
@@NoahAgosta prime rib and rib eye are NOT the same thing. You can say that a standing rib roast is the same as a ribeye but not “prime rib”As the term implies, proper prime rib is cut from the best part of the rib. This is generally in the middle, between bones 7 and 11. This portion of the rib has a thick "cap" of heavily marbled meat that is rich and flavorful.
@Owi Owi The puss puke & sh** ARE MY FAVORITE PARTS!
I love you kenji. Your methods for temp over time have literally transformed my cooking.
Did it..!!! BEST PRIME RIB ROAST EVER !!! Aged a prime rib roast for 30 days n did this to it..!! Can still taste it !!
Nice so nice.
@Brandon Hui Solid
Did this on a 16 pounder. Seasoned it with salt, pepper and rosemary a couple days in advance, let it rest in the refrigerator uncovered. As interior temp passed 100F, I began backing the oven temp so a to slowly sneak up on the target.
Cooked many prime rib roasts this way. Exceptional! Quality of the beef matters, but even choice comes out delicious. Have done 1,2,3, and 4 days ahead of time. 1 day for me was the best. 4 gives you that super strong beefy/musky taste like 60+ day dry aged beef. Overall I couldn't recommend this any higher and do it often for friends and family both.
I used this method with chuck steaks just to try a cheaper meat as an experiment. They came out amazing...or maybe chuck steaks are perfect for this method, too. Either way....love this method. I use it all the time!
This is NOT YOUR You Tube channel. Get your own and stop imposting on Kenji.
@@TheresaPowers stupid comment
What's your problem? This guy just verified that the process is sound and supplemented with some additional info. Lots of people come on youtube and love when the comments verify the veracity of the video"s content because it reassures someone that the info is good and a reliable source.
@@TheresaPowers You okay with your meds?
3rd year cooking our Christmas roast this way and just as Kenji says, it's the best you'll ever taste. 10/10 perfect crowd pleaser. Merry Christmas!
Thank you Kenji. Ended up with a perfect roast, medium rare edge to edge and delicious. Took a while, but definitely worth it! Also found out my oven can hold at 170F and that its built-in meat probe works like a charm. Lots learned here!
So, I had an 8.5 pounder, just used salt and pepper, put in for 3.5 hours @ 250 F (about when it hit
130 F internal), let rest covered (foil) for 1.5 hours, then blasted it @ 500 F for about 15 minutes. Came out restuarant quality. Thank you so much! Made Christmas dinner perfect!
I'm cooking a rob roast for Xmas and mine is about 9 lbs. So we're talking 3.5-4 hrs of baking time right?
Here's a synopsis of the comments below...Cooking times will vary! Always use thermometer! .But the general rule so not to leave your guest waiting for dinner is 30 mins per pound @ 250 degrees... You can use the rest time at the end to fit it in to your target dinner time.
30 min per lb @ 250 for med rare?
Or prepare early enough so there is no rush.
yes - this totally works. I made my Prime Rib this way for Mother's Day this year, and it came out beautifully. Fantastic way to cook Prime Rib!
what was your formula ? how long per pound at what temperature ?
im going to trust him on this because his video with Adam Savage and searing a steak let me cook the best steak Ive ever had. i'm subscribing too.
This is my goto video every time I make a Prime Rib! I watch it every single time to refresh my memory and it is done in a fun and entertaining way!! Thank you!
Mr. Lopez-Alt I want to thank you immensely for this video, I made a prime rib today for my father's 88th birthday today and OMG it turned out superb!! He and my siblings were very impressed and said they would never order in a restaurant again! THANK YOU!!
I tried this method and it was the best I have ever made. This is the only way I will cook prime rib from now on.
About how long did it take? I know we're cooking to temp, but I was wondering about how much time I need to set aside.
i made prime rib for our first dinner of the year today using this method. i have done the other ways in the past but this is now my go to method. worked exactly how you described it and my family was amazed how bomb this was. Thank you
Ok, did this reverse sear tonight and pulled it at 120, let rest for one hour then threw it in at 500 for 15 min. Came out a beautiful, perfect medium rare with only a 1/8" layer of blackened beef around the outside edge. All the rest was pink and juicy. So worked great!
For the seasoning, marinated it in a zip lock bag with liquid smoke and a splash of Worcestershire sauce for an hour then coated it with pepper, salt, thyme and dried minced garlic and let it sit at room temp for an hour before throwing it in the oven. Was a fantastic, flavorful bark and the rest of the meat soaked up the salt. A+, buddy.
Just fixed our first PR using reverse sear method. Came out great!! Best part, I was able to carve/serve a hot roast instead a roast that had been resting 45 mins. Going to do my tri tips the same way too! Thank you sir!!
Alternative: In your grill or smoker at 275 with some nice pecan and hickory or post oak. I make this every year and my wife looks forward to the meal on Christmas far more than the gifts.
I love your way of making this. You don't ruin it with a lot of herbs and spices, or other crap like mustard. And you use the reverse sear. I start mine at 200 F (below boiling), and cook it to 110, so it coasts up to 120 (perfect rare) while it rests.
Wow, been cooking rib roasts for years but this is the best recipe. Thank you!
Thank you my brother. I've sold so many bone-in ribs in my life and suggested this style. My customers , who I felt honestly used this style always came back with a smile on their face, and thank me for the tip.We sold the Certified Angus brand beef. It was always well marbled, USDA Choice or Prime. That' s half the battle. And you are so right about the chuck half' Man, love that tender cap meat. I noticed you had the convection fan on. Was that just for the pre-heat or did you use it for the whole cook, first half and sear or what? Again thanks man. Mines in the freezer now. In a couple days it's to the fridge for the thaw and then it's time for the show. Serving my favorite ham with my secret cinnamon, clove glaze, and Rib Roast. Oh, tell them to by a REAL thermometer. I prefer thermo works.
As long as you use a real thermometer, the convection mode won't matter
Finally got a chance to try this today, and this video proved to be the perfect resource to get us to a perfect roast. Thanks for all that you do man!
Made this based on this video and the recipe in The Food Lab for my family. 170* for about 5 hours. The work was well worth the reward and the compliments. Thank you, Kenji!
Have tried many methods, and this is the way to go. Only way I do prime rib anymore. Definitely delivers more edge to edge pink with a dark crust vs. pink and brown, and the slow roasting makes it more tender as well. So, if that is what you like, this is the way to go!
First Christmas dinner in our new home came out perfect with this recipe. Edge to edge medium rare.
Planning on doing this for new years. Wife likes her beef a little under med rare. At what temp did you pull the roast out of the oven for resting and how long did you sear for? Afraid of over cooking it.
I´ve been a foodie all my life and been watching food-tubes since almost a decade ago. This channel is exactly what I love. Informative, good visuals and great tips and some good twists. Keep it up :D
Hey Kenji! Thanks for posting this video. I've used the video every Christmas for the last 4 years to make excellent rib roasts for the family. The results of the reverse-sear are fantastic.
My go to recipe/method for Prime rib! It always turns out amazing!!! You should have more subscribers Kenji!!
this is a fantastic method to cook a ribroast. Use Canadian AAA beef and have done 5 or 6 rib roasts using this method. All have turned out fantastic and taste nearly the same as a prime
Slow cooking beef is a good idea on low heat. Seering it after its nearly done is another good idea. Thank you Kenji!
I did this for Thanksgiving, 2019 for about 18 folks. Turned out awesome. Gonna do a smaller one this coming Saturday (pre-Christmas)... only four of us this time but looking forward to another Victory in the Kitchen thanks to Kenji's technique.
Just bought a great looking roast from the best butcher in town for Christmas dinner. My butcher recommended this method, so that's what's gonna happen. Can't wait.
I'm in. A simple yet definitive, no fancy BS method for prime rib.
The BEST way to cook it! WOW! Question: What if I put much more salt and pepper during the roast... and put a coat of Dijon with more pepper to make a thick crust before it goes to sear? What is your Chef's opinion?
My dad swears on the first method but I’ve always done this to much success and eye rolls on his part! Progress and science trumps tradition.
Thanks for the vindication! I have used this low and slow for years and always get ***
I made a two-rib prime rib for our anniversay dinner this evening using this method. Perfectly cooked and very much enjoyed by my husband.
May I ask, how long did it take in the oven at 250F for the two-bone prime rib? Was it medium, medium rare, or…?
Really good presentation. To the point hitting all the important steps in a short amount of time. Thanks!
This is the best way to roast a standing rib roast. This Christmas will be my third time doing it this way, totally fool proof. Thanks so much…🎄👌🏻🎄
I started using my electric smoker for prime rib and tri tip, it runs at 200 degrees. Ill give my Xmas prime rib a try using this method.
I did it this way, the double sear, for my Xmas Prime Rib. It was perfect!! Came out with a slight crust on the outside and perfectly pink center. Smoker or oven? Both ways are good!
Yup, both ways are great, just depends on your mood. And sometimes on the Weber using hardwood charcoal with no added smoke wood chips, gives just a very light smoke.
I've been doing a dry aged, reversed sear prime rib for about 4 years now. It's the only way I cook it now. Even if I don't have the time to dry age, I still reverse sear.
The spinalis is flavourful but filled with sinew which is inedible and can’t remove from a steak if left attached to a joint of meat
Superior! Most excellent!! I didn't think it could surpass my previous efforts but it is SO FAR AHEAD on all measures, there just aren't words to describe the end result! Thank you!
I cook it on the smoker at 225 til it hits 125 internal then get the sear box up to 800+ degrees and sear it
thanks Kenji---followed this for Thanksgiving-----it was a long wait to do it again for Christmas----but today I'll start my season & dry...IT WAS the best I've ever made.
Excellent video - never learned so much about prep, roasting and post op of a prime rib, many thanks!
Awesome. This is pretty much how I cook all meat nowadays. Steaks, pork chops, Tri-Tip, and when I can scrape up enough coin for a prime rib roast - I'll do that too!!
Thanks SO MUCH!!! Tried this technique yesterday! FANTASTIC!!!! Meat came out beautiful!!!! Reverse sear is the way!!!!!!
This Bro knows his stuff! I'm impressed; Subscribed today, Happy New Year 2023!!!!!
Excellent video. I tried this and it came out perfect medium rare. I used a in oven meat thermometer. You take the guess work out.
I tried this with an 11 1/2 pounder and it was astonishing! Thanks for the recipe 👍🏼
How long did it take to cook
This is a great video. I made prime rib for the first time. Nobody believed I had never done it before.
This way makes a lot of sense! Next time I make a Prime Rib, I will do this method. Thanks for the upload!
Was good was it not :) it's just about the way i do it.
Lisa Longo it’s Great!
I cut between the roast and the bones until the bones are just barely attached, then season between the bones and the roast and tie it back together with butchers twine for an extra layer of flavor.
Thank you! Thank you! Thank you! This is the second recipe I’ve tried from your RUclips video library and this was just as good as the first dish I tried (your chile verde recipe is out of this world!) I’ve cooked plenty of prime rib roasts in my time and this was by far the best. My husband thanks you too! 😉
Used this technique on a thirteen pound boneless ribeye roast. Rubbed yellow mustard all over it and sprinkled Montreal steak seasoning on it before it went it. Was great.
Thanks as always, Kenji. Happy holidays to you and your family.
Did this 2 years ago and it was perfect. Hardly any grey on edges at all. Only negative is the time factor.
Yes. Please tell me about the time...5-6 pounds for medium rare. I'm using a thermometer, but I want to plan as best I can.
Stephen Dannenbaum well, I started as low as my oven would go but after a couple hours I got nervous and bumped it up to 250 or 275. Bottom line, give yourself extra time. Maybe it gets done too early but you can leave it out like the video says and blast it later. Aim for around 130-135 degrees. (final temperature) If it's too rare for some, just slice and throw in a super hot cast iron pan for 30-45 sec on each side. Make sure you give yourself the end cut! p.s. I did the early salting as well. Don't remember exactly but it wasn't longer than 1 day. Best Prime Rib I ever had.
I just followed this method and the roast is resting in the tin foil the temp probe is at 138 that's up from 122 when I took it out after 25 minutes of 450 degrees, I had it in the oven 20 minutes at 170, then 1 hour at 275 and about an hour at 350, it looks really good. It started out at 36 degrees
Omg I’m sooo glad I found your video!!
I tried the other methods out there and my rib was over cooked the outside and it’s like raw inside, exactly like you said. I’m so gonna try this tomorrow. I just got the prime rib today, not much time to prepare though:/
At some point you all need to realize that the bones are ridiculously expensive and you should make sure you buy a rib roast that is boneless. I don't know what you pay for rib roasts in your area but here they were $13.99 per pound and the bones with the little bit of meat and fat on them are going to weigh in at about 4 pounds. That's $56 for bones that you probably won't eat! The boneless rib roast is a little more expensive, about $15.99 per lb but you'll get MORE meat for that price. The best part is, you can BUY the bones separately for about $2.99 per lb and then tie them to the boneless rib roast before you bake it. So, you get a $100 piece of meat for about $60.
Victory in the kitchen, Thanksgiving 2019... This method worked great. Thanks for the video.
Is this Joe up by Mille Lacs? If so, howdy! 🤠✌️
This is by far the best recipe I have ever had for prime rib
Quality and to the point
Oooh!!!! I like this method!!! I’m gonna use it for my Christmas Rib Roast!
Been doing prime rib this way for decades. Welcome to the club.
I could listen to Kenji drop adjectives about beef all day.
Awesome looking Prime Rib, man... Excellent job!
Your presentation is awesome 👏. I subscribed for that reason.
Good call asking for the chuck end. I’m more of a sear high then roast low and slow guy. Never had a complaint
This looks amazing... great method
Oh ho! I've never cooked a prime rib, but was going to try after seeing a trending video. A little digging for more research and I found your gem of a guide! Definitely going to try the reverse sear. Time isn't a factor for me, so what temp should I try cooking it at in the oven, 175F? How long do you think that'd take to reach 130F for a 5lb roast?
Yummmm 😋 I just purchased one and I'm scared but I will try this method.
question! After I season the prime rib, and I let it sit uncovered in the fridge for 2 days, when it's time to cook, do I let it come to room temperature?
dat guy swell not really necessarily in a low and slow cook. Usually it's good to have meat come to room temp before high heat is applied to prevent a harsh gradient in done-ness.
I found this recipe in the book and it turned out pretty good. It surely took forever and it is medium rare. I don't know why but unlike this video, my meat emitted so much red juice when I sliced them. That was the only problem of mine.
Thank goodness you use the reverse sear method.
I freaking can’t handle how delicious that looks
Mxyz askme Fuck you.
@Mxyz askme fuck off, bitch
Dude THANK YOU!!!!! I made using this technique and it was FRACKING perfect!!!!! And because I did it this way I also cooked my bohemian duck with it so I didn’t have to juggle my oven!!! I can’t thank you enough
If I want it to end up at 130F, should I take it out when it hits 125F ? I'm doing a 7lb roast tomorrow (salted and put in the fridge yesterday) and I'm thinking of cooking at 225, but I'm not sure how long I should allow for that size roast to get to 125F. Any thoughts are greatly appreciated! Love your content... been a fan since the CI days
Probably way overdue, but yes. The internal temperature of the roast usually goes up about 5 degrees or so while resting. The best bet is to get a remote probe thermometer and just pull it out when it reaches your desired temp. When I reverse sear, the process usually takes about 4-6 hours depending on whether you pull the meat out to come to room temp before putting it in the oven.
Since it's been 11 months since you posted, how'd it go?
Thank you so much for the recipe! Came out perfect!
Kenji, big fan like many. Thank you so much for posting. Question about the final searing at 550º, at 10-15 minutes, will it affect the inside temperature much if you're trying to maintain a 130º medium rare? Thank you!
Dylan James Ho very marginally. The heat wouldn't reach the center in the short amount of time in the oven, and as you don't let it rest after the final searing, it won't have time to creep to the center before you carve it.
Totally doing it for Christmas this year
Do I need to let it get to room temperature before I start cooking?
no
YES!!! Take it out of the fridge and keep it in the wrapper for 2-4 hours but never longer than 4 hours. A bigger piece would be for 4 hours.
www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
"You may have heard that it's a good idea to let your steak rest at room temperature before you sear it. Here's the truth: don't bother. A thick cut steak takes a long time to rise in temperature. After half an hour sitting on a plate in the kitchen, the internal temperature of my test models only rose by about 4°F. Even after an hour, they'd barely risen 9°F, not much of a difference. Cooked side-by-side against one straight from the fridge, the cooking time and eating qualities were nearly identical.
So while it won'y hurt you to let your steak sit at room temperature, you're not really doing yourself any favors (despite what a certain very angry chef may tell you)." quoted from kenji.
also watch this too; ruclips.net/video/TUGILGW6N-E/видео.html
tl;dr it's a myth, you don't have to let it come to room temp, nothing will change except the room temp one will be less juicy and you will just waste a couple hours.
@@kagehasu I'll believe Michelin Star chef Gordon Ramsey and many other well respected chefs over Kenji every day of the week. Always take your meat out of the fridge for some time before cooking. a cold piece of meat won't cook as well as a room temp piece. Room temp will be more juicy and more evenly cooked than straight out of the fridge. Restaurants across the world do this so I have to disagree with your statement about it being. a myth
Hi Kenji, great video! Im a first timer doing this, but we dont need anything special to add to the meat right? i.e. rosemary, thyme, garlic etc
Food genius! I learned the most from this video. Thank you.
Excellent video. I do the same thing but in my smoker. Your roast looks tasty
EXCELLENT tutorial lots of good explanation and reasons for the reversa sear...I do my rib roast this way for years now
Question. My oven's broiler temperature is 550 degrees, but the highest "bake" temperature in my oven is also 550. Would it make a difference if I put the broiler on vs bake at 550 degrees to "sear" it?
DO NOT BROIL!!! - Broiling is direct heat. And oven is circulated heat. You'll burn your meat with the broiler and it won't cook any of the inside
@@marcolearmont6999 I appreciate that. Thank you so much! :)
Trying it tomorrow
do you need to let the roast get to room temp before putting it in the oven initially?
Yes or at least a half hour. It always helps to decrease that grey band the video talks about.
Daniel Whitmore no that is not true at all, cooking meat straight from the fridge has no difference in doneness. kenji debunked it on seriouseats.com
Amazing results, totally perfect and I’m just a firehouse cook
JUST? Some of the best cooks are firehouse cooks. My uncle was one and after he retired as station chief he came back just to cook for the guys because they wouldn't stop begging him until he did. There was nothing he could not cook and the whole family begged him to open a restaurant but he was retired and didn't want to own a business. He now volunteers as a cook for "Meals On Wheels" and serves his creations up to about 80 senior citizens six days a week.
I did what you said, my roast came out Medium and the outer area between half inch to one inch was well done. Still tasted good. Wish I removed the Roast between 120 to 125.
BTW, my roast was 9.57lbs I cooked at 225f and it hit 130f in 4hrs. WTF, I was expecting a 6 to 7 hrs cook. I let it rest for 80min then seared it on my grill between 11 and 15 min
Your oven probably runs hot.
Happy New Year! I've done this and it came out perfect!! Thank you for the video and your awesome articles!
tell me your method ( please ) temperature _____ ? for how long ______ ? or how long per pound =x?
Yeah I used this method last Christmas but I bought a cheap prime rib. It was excellent, but this year I am going to spend the money to get a really good piece of meat.
So if I want to do this with a boneless will it still work? I was thinking with a 5.3lb rib roast to cook it at 250 for 2.5 hours. Let is rest for 30 and then cook it at 500 for 15 minutes? I have a meat thermometer so I will be checking it periodically to make sure it stays in the 125-130 range.
I am going to make this for Christmas. Thank you