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!
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.
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.
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
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!
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!
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.
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!
@ ❤️
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!!! ❤️
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!
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
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?
The 🔌 plug -truth
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!
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
So how was it with the 5-spice?
Didn’t notice it. I’m trying it again with 5spice in the dry brine
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.
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!
🥵🥵🥵