My grandpa passed away recently and you remind me of him. He loved to cook and he was amazing at it. Thank you for helping me remember his awesome food and those good memories.
Gosh, you remind me so much of my italian grandfather that passed away in 2017. All your mannerisms and everything just like him. Thank you for all your videos, you are an amazing person.
No one!!! I mean No one can cook like you! Please never leave! Your recipes are perfection! Example! I see numerous cooks make Eggplant Parmigiana and no one else uses Italian bread crumbs! I make that all the time and I study your cooking!!!! You are so fun to watch!!!!
Pasquale you bring back great memories of my Nona and Nono ! Your recipes are absolutely the best and inspire me. You brighten our hearts! God Bless you! Salute cin cin!
Mmmmmmmm....awesome looking Prime Rib!!!! .... I also see that Viking has stepped up to the table to ensure Pasquale is now cooking on a top of the line range...... You deserve it!
I used this recipe for our New Year's Prime Rib. It was perfect. The red wine gravy is the best that I have ever made. Thank you Chef Pasquale. Once again simply following your instructions has made me look as though I can cook.
My favorite dish of all time. I just recently tried this herbed butter method that I saw on another chef's channel and it was marvelous. Did the sear at 500 in oven for 5 min per pound, then turned oven off and let it sit for 2 more hours. Wonderful. And WOW, Pasquale has really upgraded in the kitchen. Really pricey All-Clad pans and an oven and range to die for and a great range hood. NICE! If anyone deserves good equipment, it's him.
You remind me so much of my beloved father. Every time I watch your videos it brings back memories of my dad. He also loved to cook and loved to drink his homemade red wine. Love you Orsara!
Pasquale is the best italian chef on you tube, & i give a thumbs up before i watch the video, i can always change it, but never had to. This prime rib is cooked perfect, much rather have this than turkey for the holiday's main entree', God bless everyone, stay safe & Merry Christmas to everyone.
That exactly how i like my prime rib medium rare is perfect.. Thanks again it looked so delicious i could taste it from home. God Bless and Happy cooking
Thank you for your recipe! We baked this for Christmas dinner with a few modifications. We were not able to find a prime rib on sale, so we used this recipe with a ribeye roast. We followed all your seasoning instructions, but since it was a different cut of meat we followed the oven temperature and times recommended by America's test kitchen for a rib eye roast. It came out fantastic. Thank you and Happy New Year!
Prime rib taste great. My Christmas treat! I never cooked @ 375 but a lower temperature but because of my lady she would like the end slices. I love your gravy with the red wine & mushrooms. If you don’t mind, I’m going to use this recipe! Thanks 😎
You say it your way I understood what you meant people are so picky hehe tell them to do one don’t be what your not and keep cooking my friend love from the uk x
Honestly I could watch you all day long. You are so FUN and a very talented chef. Buon Natale Pasquale, stay safe, be happy, and keep sharing your fabulous recipes. Much love from NYC xoxo
@@OrsaraRecipes I had a Kitchen Aid for 20 years and loved it. I could do everything with it. Dehydrating, baking, roasting, broiling, temperature probe so I thought I would get another when it died. This Kitchen Aid was a big disappointment. The first year we had it serviced 3 times for the same problem. It wouldn't hold the temperature. Set at 350° it was actually 320°. I have been looking for a new stove. Can you do a video review on your Viking? I would love to hear what you think of it.
A lot of people choose a different approach to try and get that pinkness consistent all the way from the inside to the outside of the cut. But I don't mind a doneness gradient like our friend Pasquale has delivered in this video, specifically for prime rib. With prime rib, even if you cut the ribs off first, you've got five types of meaty things you're trying to cook: the surface fat, the surface meat, the inner fat, the eye, and the cap. The cap wraps around part of the larger eye meat. The consistently-pink approach doesn't bring the cap to an ideal doneness. The cap's got a lot of fat and a fair bit of connective tissue. At a higher final temperature, it tenderizes a bit more while remaining juicy and attaining spectacular flavor. Sometimes I buy a standing rib roast and break it down instead of roasting it all together. I cut the ribs off and freeze them for later use. I peel the cap off in one whole piece, roll it, and hold the role in place with cooking twine. Then I cut the eye into steaks. The cap roll gets a sear on the outside, then cooks low and slow to tenderize. The twine comes off, and the hole thing is sliced into pinwheels. The eye steaks are cooked as typical ribeye steaks. The eyes and the cap pinwheels are plated together, for a two-steak experience. And then when I've banked enough ribs in the freezer (takes a while because I can't afford to do this very often), I can cook a big-ol' mess of beef ribs.
Chef another amazing recipe know that’s how you cook prime rib it came out perfectly and the gravy with the mushrooms my favorite 😋 merry Christmas and happy and healthy new year take care
My grandpa passed away recently and you remind me of him. He loved to cook and he was amazing at it. Thank you for helping me remember his awesome food and those good memories.
Gosh, you remind me so much of my italian grandfather that passed away in 2017. All your mannerisms and everything just like him. Thank you for all your videos, you are an amazing person.
Ok. This man is just so freaking adorable. Never met him & I love him. Lol
You can learn a lot with Pascuale
Same!! Adopt me!!!
Same!
I’m glad I found him too. He’s so joyful to watch
My sister told me about Pasquale recently. Ive been watching his videos this weekend.
He's so darn cute, easy to follow, great sense of humor too!
Dear Chef Pasquale, you are amazing. Thank you for all the wonderful recipes and your beautiful personality, you brighten a worrisome world x
I just made this for Christmas, first time ever making prime rib. As always, Pasquale's recipe was a slam dunk. Thank you so much! Salute e cin cin!
If it even tastes half as good as it looks it's a winner. Man you make a me hungry.
No one!!! I mean No one can cook like you! Please never leave! Your recipes are perfection! Example! I see numerous cooks make Eggplant Parmigiana and no one else uses Italian bread crumbs! I make that all the time and I study your cooking!!!! You are so fun to watch!!!!
Pasquale, I want to wish you, your family, and that BEAUTIFUL stove and hood a very Merry Christmas!
This man eats like a king. That's probably the secret to his longevity.
Mr. Pasquale,
You put all the "o's" in OH SO GOOD! 😋
Pasquale you bring back great memories of my Nona and Nono ! Your recipes are absolutely the best and inspire me. You brighten our hearts! God Bless you!
Salute cin cin!
I shouldn't watch this when I' m hungry, but this makes me so happy to see how Pasquale makes Prime Rib. It's our favourite!
Good choice chef. Prime rib on sale in Shop Rite this week
Mmmmmmmm....awesome looking Prime Rib!!!! .... I also see that Viking has stepped up to the table to ensure Pasquale is now cooking on a top of the line range...... You deserve it!
I used this recipe for our New Year's Prime Rib. It was perfect. The red wine gravy is the best that I have ever made. Thank you Chef Pasquale. Once again simply following your instructions has made me look as though I can cook.
Looks perfect! I'm following your recipe for my Christmas dinner.
Hope you enjoy!
My favorite dish of all time. I just recently tried this herbed butter method that I saw on another chef's channel and it was marvelous. Did the sear at 500 in oven for 5 min per pound, then turned oven off and let it sit for 2 more hours. Wonderful. And WOW, Pasquale has really upgraded in the kitchen. Really pricey All-Clad pans and an oven and range to die for and a great range hood. NICE! If anyone deserves good equipment, it's him.
Made this for Sunday dinner. It came out just like in the video and tasted great. Will definitely be the only way I make a prime rib from now on!
You remind me so much of my beloved father. Every time I watch your videos it brings back memories of my dad. He also loved to cook and loved to drink his homemade red wine. Love you Orsara!
Beautifully done!
And what a gem he is to watch while working his magic in the kitchen. He makes me smile and warms my heart. ❤️👌
aww I love to see you very happy when you cook your food my dad was the same way ❤️❤️❤️☺️☺️☺️👍👍👍
Love this guy! Great cook and funny! And ITALIAN! 😍
I love your new stove/oven
Just like my mum used to cook bless. Thanks Pasquale excellent video Merry Christmas from my family here in the United Kingdom 🇬🇧 🇮🇹
What a peaceful person. Love this. Not enough of this happening anymore.
Pasquale is the best italian chef on you tube, & i give a thumbs up before i watch the video, i can always change it, but never had to. This prime rib is cooked perfect, much rather have this than turkey for the holiday's main entree', God bless everyone, stay safe & Merry Christmas to everyone.
You have just given me the best looking recipe. Thank you and wishing you and yours a safe, healthy Merry Christmas.
Merry Christmas!
Wishing you a Blessed holiday season. THANK YOU, for all your wonderful recipes, and the confidence to prepare them. Love, Peace, and Joy!
Thank you Susan! Happy holidays to you
Perfect timing for Christmas day 🤗
Nothing like an Italian family! Buon Natale, Pasquale 🇮🇹🎄
This looks amazing! I'd pour the mushroom & gravy over everything, because...well...mushrooms & gravy. 😋
I love Fungi 🍄 I also love Gravy, especially if it is Turkey flavored and on a mashed and skinless Potato 🦃🍗🥔
Thank you, wishing you and your wonderful family a very Merry Christmas...
That exactly how i like my prime rib medium rare is perfect.. Thanks again it looked so delicious i could taste it from home. God Bless and Happy cooking
Thank you for your recipe! We baked this for Christmas dinner with a few modifications. We were not able to find a prime rib on sale, so we used this recipe with a ribeye roast. We followed all your seasoning instructions, but since it was a different cut of meat we followed the oven temperature and times recommended by America's test kitchen for a rib eye roast. It came out fantastic. Thank you and Happy New Year!
Grazie Signore
Thank you for the gift
Chef Pasquale and family
Merry Christmas
Salute Cin Cin
I didn’t eat meat and I would try it , you made it look so yummy. Thanks!
you're one of the best food channels on youtube, i love your videos
Wow, thank you!
@@OrsaraRecipes no, chef, you deserve the wow!
Prime rib taste great. My Christmas treat! I never cooked @ 375 but a lower temperature but because of my lady she would like the end slices. I love your gravy with the red wine & mushrooms. If you don’t mind, I’m going to use this recipe! Thanks 😎
Always a pleasure watching your videos
A gorgeous recipe for Christmas 🎄 Merry Christmas Dear Pasquale to you and your loved ones! 🎁🎄🌟❤️
You can never go wrong with meat and potatoes! Especially prime rib!
I just love you and your recipes
Nothing wrong with 'Rubba' :)! LOVE this guy and totally LOVE his accent!!!
You say it your way I understood what you meant people are so picky hehe tell them to do one don’t be what your not and keep cooking my friend love from the uk x
I love this lighting man, really makes everything pop
It looks great!
Look's so very good - bet it even taste's good - looks like you got a new stove .
Thanks for leaving the rubba in!
Love this guy!
You are THE BEST! Made your rack of lamb AGAIN last night!!! Love you and Merry Christmas. The new range looks fabulous!
yummm! Thank you and Merry Christmas 🎄
I love this man. Thank you for sharing, the food is mouthwatering!! 🤗
Honestly I could watch you all day long. You are so FUN and a very talented chef.
Buon Natale Pasquale, stay safe, be happy, and keep sharing your fabulous recipes.
Much love from NYC xoxo
Looked perfectly medium rare to me. I normally Ike it with a little horseradish sauce, but that red wine gravy looks so Wow!
Butter ruba for the prima riba! That's what I'm talking about!
I will need to try this and make it just like you, you taught me a lot with this video , Thank you sir.
Your food looks delicious and you are an absolute pleasure to watch. These videos are a welcomed relief from a stressful day!
Chef Pasquale , I love your new stove. Looks fabulous, love your videos.
Merry Christmas and a safe and happy and New Year to you and you family and thank for all the videos through theis difficult year.
Looks like you got a new cooktop!! Looking good!!
Yes, my old one stopped working right before Thanksgiving and I went a week without a stove 😳. Thank you!
J’aime bien vos recettes tellement succulentes ! Françine du Canada
I love the new stove. Merry Christmas chef
This man can charm the dew off the honeysuckle with that accent
Love your family participation ❤️ funny 😂 love prime rib.
Exquisite chef Pasquale! 👌🏻😋Thank you for this great recipe. A big hug for you, your wife and family. Buon Natale. ❤️🎄🎅🍒☃️
Thank you, Patricia! Buon Natale 🎄🍷
Looksa reala good. Merry Christmas mate. cheers.
Who loves ya baby 🤩 Great stuff chef👨🍳💕 and a very Merry Christmas🎄🕊
You are a Master chef... I love the new oven.
You remind me of my in-laws. Such wonderful people! Blessed Christmas to you and your family!
So delicious..I must try it this way.
Wow Pasquale is such a cool guy. 👍
Looks amazing chef Merry Christmas my friend
You got a new stove! 🙂 Beautiful! I cant wait to do this recipe!
Buone Vacanze! 🎄
yes, my old one stopped working after so many years! I am liking the new one though 😀 🎄
@@OrsaraRecipes
I had a Kitchen Aid for 20 years and loved it. I could do everything with it. Dehydrating, baking, roasting, broiling, temperature probe so I thought I would get another when it died. This Kitchen Aid was a big disappointment. The first year we had it serviced 3 times for the same problem. It wouldn't hold the temperature. Set at 350° it was actually 320°. I have been looking for a new stove. Can you do a video review on your Viking? I would love to hear what you think of it.
wow that looks good ☺️☺️☺️
Mmmmm Merry Christmas with Prime Rib, yummy yummy.
Absolutely the best. Cheers to you my friend.
Fantastic!!! Salute 🍷Cin Cin! Hope you all had a lovely Christmas! Grazie!
My goodness! I get my stimulus check I can buy myself a prime rib and try that recipe out looks excellent 🙂🥂
I do prime rib for Christmas,this Christmas I’m doing it this way.
Niiiiice Oven Pasquale. We Love Watching you cook.
Happy Holidays and Stay Safe.
Love,
Sal, Elisa, Adriana,
&
Sal
Wow, Just the way I like it. You did well
It's also expensive but delicious!
lol Grandpa Pasquale!!! My fav Italian Check and where I get all my recipes from.
he's just so adorable to watch
ii could watch him all the time. he's great
OMG. Wonderful!
This man is like a grandpa to all of us ive learned how to cook bollagnese like a pro thanks to him
Subscribed, this guy explain everything sooooo well!!
I noticed that you now have a Viking stove!
And a good hood he’s upgraded a bunch of kitchen stuff
Love it Chef Pasquale
Looks really really good
A lot of people choose a different approach to try and get that pinkness consistent all the way from the inside to the outside of the cut. But I don't mind a doneness gradient like our friend Pasquale has delivered in this video, specifically for prime rib. With prime rib, even if you cut the ribs off first, you've got five types of meaty things you're trying to cook: the surface fat, the surface meat, the inner fat, the eye, and the cap. The cap wraps around part of the larger eye meat. The consistently-pink approach doesn't bring the cap to an ideal doneness. The cap's got a lot of fat and a fair bit of connective tissue. At a higher final temperature, it tenderizes a bit more while remaining juicy and attaining spectacular flavor.
Sometimes I buy a standing rib roast and break it down instead of roasting it all together. I cut the ribs off and freeze them for later use. I peel the cap off in one whole piece, roll it, and hold the role in place with cooking twine. Then I cut the eye into steaks. The cap roll gets a sear on the outside, then cooks low and slow to tenderize. The twine comes off, and the hole thing is sliced into pinwheels. The eye steaks are cooked as typical ribeye steaks. The eyes and the cap pinwheels are plated together, for a two-steak experience. And then when I've banked enough ribs in the freezer (takes a while because I can't afford to do this very often), I can cook a big-ol' mess of beef ribs.
Perfection! 🎄
Bravo Pasquale!👏
Chef another amazing recipe know that’s how you cook prime rib it came out perfectly and the gravy with the mushrooms my favorite 😋 merry Christmas and happy and healthy new year take care
Looks like your son got his dad a new Viking stove...Another great video.. Merry Christmas to you and your family...
A Viking range is NOT going to make the food taste better or make you an instant chef. Good luck with that.
thanks for the recipe pasquale! it turned out great! going to try and make a stew with the leftovers!
Merry Christmas Chef and family!
Merry Christmas!
Looks fabulous! Our Covid New Years Eve menu is now complete!! Thank you!!
What an excellent idea too go along with my black eyed peas.
Hope you enjoy it!
Pasqual it looks delicious but what on earth is the yellow pop up pin in the meat? I have never seen anything like it..!
Would appreciate a video on how to make antipasti.
Auguri buon natale per lei e tutti la famiglia. Saluti Pasquale