@@jonkung You have too many enviable qualities to appreciate at any given time, so recently I have been focusing one Jon-Kung-enviable quality at a time. Today I am focusing on your enviable hair. I know you've already talked about your hair and how quickly that sharp fade fades. I need more more more! So can we see a video of you getting a haircut?
The biggest advantage of a wifi-capable heat thermometer is getting to sleep in my own bed with the temperature alert on as it cooks overnight instead of having to lay out a bedroll by the kitchen door & listening out for the wired probe alarm.
Oh thank the cooking gods for you, Jon! Literally thought about roast beef (which I love, but cannot have, bad tummy) and saw this pop up a second later 😂 Blessings from the UK for the New Year!
OK, the wood grain refrigerator doors are the coolest (pun intended) thing I have ever seen on a cooking video. Good call on cutting the fresh oregano with dried oregano. Drug dealers can be pretty innovative. I'm fascinated by your knife. How many folds are incorporated in it's production?
Thanks for the recipe! Kenji’s reverse sear is the best. I tried using sous vide this year, but the flavor was lacking the roasted taste you get from the a traditional roast/reverse sear.
Now half of the video sounds like one long innuendo. I cannot shut it off. I'm silently smirking at my screen. Such a beautiful hunk of meat, Jon. Happy Holidays!
This is the meat that I dread being served. Tepid under seasoned. Ick. HOWEVER I am not a cook and I have never tried to make it myself. The times I have been served have oddly both been in German restaurants. Maybe it’s Germany’s fault I don’t know. We shall see.
Ronnie’s meats or Marrow for a more upscale option. Marrow just opened a shop in Birmingham and have open pre-orders for prime rib on their website. Ronnie’s you have the advantage of seeing all the options in the case and they’re a proud family owned business. I’ve been going to them since long before I was a social media cook.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I'm only 70 seconds in and I can't imagine a better New Year's eve than spending it with you, Jon.
Okay but I tend do go to bed right after countdown
@@jonkung You have too many enviable qualities to appreciate at any given time, so recently I have been focusing one Jon-Kung-enviable quality at a time. Today I am focusing on your enviable hair. I know you've already talked about your hair and how quickly that sharp fade fades. I need more more more! So can we see a video of you getting a haircut?
I love this Guy! And I LOVE the way he speaks. It always sounds like he's selling good celebrations and great times and I'm here for it!🎉
Thank you so much!
Lmao “watch some balls drop” happy holidays dude. I appreciate your vids, thanks for showing me how to cook better.
Thank YOU!
Happy Holidays!
Adding a comment to boost your reach. One of my fave creators. I hope 2025 is everything you want and more!
Thank you for the support and Happy New Year!
The biggest advantage of a wifi-capable heat thermometer is getting to sleep in my own bed with the temperature alert on as it cooks overnight instead of having to lay out a bedroll by the kitchen door & listening out for the wired probe alarm.
This is one of my fave things to treat myself to. Ty for making it manageable for me to do! 😋
Oh thank the cooking gods for you, Jon! Literally thought about roast beef (which I love, but cannot have, bad tummy) and saw this pop up a second later 😂 Blessings from the UK for the New Year!
There's NOTHING better than prime rib roast, mashed taters, deep fried Brussels, Yorkshire pudding and a THICCCC gravy ❤
This reminded me to make Yorkshire pudding at my next roast.
@jonkung heck yes!!! ❤️
Another amazing class for a recipe that is as you say daunting to do! I will definitely try your recipe! Thank you and best wishes for your New Year ❤
Thank you so much and happy new year!
@ ❤️
Okay I'm definitely remembering to try egg whites next time thank you :>
Always do a prime rib and hand whipped potatoes dinner for Christmas after doing turkey for Thanksgiving
OK, the wood grain refrigerator doors are the coolest (pun intended) thing I have ever seen on a cooking video. Good call on cutting the fresh oregano with dried oregano. Drug dealers can be pretty innovative. I'm fascinated by your knife. How many folds are incorporated in it's production?
Thanks for the recipe! Kenji’s reverse sear is the best. I tried using sous vide this year, but the flavor was lacking the roasted taste you get from the a traditional roast/reverse sear.
If using sous vide, rub the skin with some oil and finish in an air fryer or oven with high convection. That might help
@@jonkung I lathered the roast in a compound butter before broiling, but again I really recommend the reverse sear method!
Oh hey, I just made a rib roast for Christmas!
Do it again
was hoping to hear your review of 5 spice in the crust
It wasn’t noticeable. I’m going to try mixing it with the salt with the dry brine to see if it makes a difference.
@@jonkung maybe as a flavor boost to some caramelized onion the way star anise does?
Now half of the video sounds like one long innuendo. I cannot shut it off. I'm silently smirking at my screen. Such a beautiful hunk of meat, Jon. Happy Holidays!
It's by design :-D
Happy Holidays!
Great video and this was already exactly my NYE plans :) Also, just a heads up that your chapter markers are a bit off
Thank you! We fixed it!
The 🔌 plug -truth
So how was it with the 5-spice?
Didn’t notice it. I’m trying it again with 5spice in the dry brine
This is the meat that I dread being served. Tepid under seasoned. Ick. HOWEVER I am not a cook and I have never tried to make it myself. The times I have been served have oddly both been in German restaurants. Maybe it’s Germany’s fault I don’t know. We shall see.
A restaurant that isn't a steakhouse isn't the right place to order prime rib.
I'd stick to German dishes at German restaurants.
Oh you definitely need to order this at a proper steakhouse
I should've bought some when it was $4.99/lb last week 😩
Oof yeah, buying meat during the holidays is more chaotic than stocks
Jon, where do you shop for high-quality meat in SE MI? I’ve struggled to find a good butcher. did you get it at ronnie’s, by chance?
Ronnie’s meats or Marrow for a more upscale option. Marrow just opened a shop in Birmingham and have open pre-orders for prime rib on their website.
Ronnie’s you have the advantage of seeing all the options in the case and they’re a proud family owned business. I’ve been going to them since long before I was a social media cook.
@@jonkung Jon, you need to sport a Ronnie Bedway moustache. That would be in complete character for you.
lets talk duck next time :)
Gladly
Do not cut your oregano with a laxative.
😂😂 I'm glad I'm not the only one to catch that!
🥵🥵🥵