How to Cook a Perfect Prime Rib | Chef Jean-Pierre
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- Опубликовано: 26 сен 2024
- Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK: chefjeanpierre...
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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Happy Holidays Chef. Thank you thank you thank you.. I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120.
I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. thank you Chef.
That is just awesome to hear! Nothing pleases me more that reading this kind of comment! 😀
@@killW1266 Its still a prime rib or a standing rib roast. He is actually talking about the meat grading. Prime graded beef is much more marbled. Choice is the next step down.
@@killW1266 It was a Prime Rib, which is also known as a Standing Rib Roast. He was looking for a USDA Prime Grade, but could only find a USDA Choice Grade roast. Choice in simply a step down from Prime.
You also want roast room temperature before puttin in oven, never go from fridge to oven..
@@jeffreygeorge219 You'd have to leave a rib roast out on the counter for about 6 hours, or more, to get it to room temperature in the middle. Cooking low and slow allows the internal temps to rise without burning the outside. Its the same principle as smoking a pork butt.
this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP
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I could listen to him all day!
I cooked a 24 lb prime rib for Christmas this year, and I did it this way. The whole time my mother kept saying “are you sure it’s cooked all the way?!” And I had to keep reassuring her that everything would be fine. It turned out perfect, and everyone was complimenting me the whole night. Thank you Chef JP!
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What is estimated cook time per pound?
@@echamber623k It took 4 hours and 45 minutes to cook my 24lb prime rib to an internal temp of 130 F. I used a probe thermometer and set it to go off when it hit the temp. Always cook to the temperature, not the time.
@@corky1256 thank you! I have seen anything from 5 hr to 9 hr so trying to get rough timing but will monitor temp and adjust temp as needed.
Sounds like we have the same mother
@Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.
I made this wonderful Prime Rib for New Year dinner yesterday.
Absolutely delicious and tender.
Salted-pepper meat and left 48 hours in the fridge, uncovered.
Brought it to room temperature for 5/6 hours.
Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper.
Back in a 500F oven for 10 minutes.
Meat was incredible juicy and tender. Thank you chef.
Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!
I'm 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder.
Saw this video, and gave it a try. I had an 11 pound, four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I've ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.
So then when it was done before carving did you just slip the bones out?
@@Volvican The butcher slices between the four bones and the roast, but not all the way down. Leaves about an inch or so still attached across the bottom. Then ties everything back together. When the roast is done, I cut the strings off, the bone section falls back and I easily slice that small remaining area releasing the bones. Now the roast can be carved without any difficulty.
I seperate the bones and put them back in the oven as it's cooling. Perfectly roasted bones for someone to enjooy.
Sometimes I freeze the roasted bones and used them later when I make slow cooked beef stew. Put them in the bottom of the slow cooker and lay everything else on top. Fantastic flavor enhancer.
@@sabyegrp Great idea!
@@sabyegrp Thank you so much for sharing your method with us!
Just cooked this yesterday. Had it seasoned in the fridge the 72 hours, cooked it to 130, let it rest for 90 mins than reheated it for 10 mins at 550. It was delicious and juicy. I will be doing this again! Thanks for the helpful tips Chef Jean Pierre!
Interesting that you cooked it all the way to 130, because typically cooking this way to 119 or 129 F will result in carryover bringing the temp in the center up to 134 or 135 by the time the roast has rested.
@@BradiKal61Some people prefer it more cooked than med-rare. I like mine at borderline med-well. I’ve been cooking beef for 30 years and I’ve never seen the temperature rise more than about 5 degrees when resting. There’s no way cooking to 119 will rise to 134. I did this a few days ago and cooked it to 137 and it peaked at 142 which is like the lowest temp range of med-well and juicy pink throughout.
@@jumpman2680 You have to be kidding? No way to keep it from going over 5 degrees....get a new thermometer lol
So, I have never cooked Prime Rib, thought it was too complicated to get it perfect like my favorite rest. I followed Chef's instructions EXACTLY and my finished results looked EXACTLY like his! I was so proud and happy with the results and all guests were impressed! Thank you so much Chef Jean-Pierre!
Ok, everyone so first time saying this on Jean Pierre's channel,
I have a restaurant at a golf club AND chef has made ME so much respect amongst my restaurant peers and community! Thank you chef!! I TRULY hope you get to see this post! I'll be FOREVER GRATEFUL TO YOU!! You've taught me so much thru this channel! Some day I hope to meet you!
That is just awesome to hear!!! YOU are the reason why I do this channel! God bless you my friend!!! 🙏❤️
I just made this today and I was scared I'm gonna mess it up. But by following all of Chef JP's procedures it came out totally perfect. My wife and kids love it.Thank you chef! You're the best!👌🏻
I made my first prime rib for Christmas following this easy recipe. Turned out absolutely perfect! I set my prime rib out for about six hours to get to room temperature before going in the oven. This was so easy and delicious. Nothing to be afraid of.
Fantastic!🙏😀
I’ve probably cooked 15 of these in my life trying different methods, and this is hands down the best way to do it. Same principle can be followed on a smoker or grill too
I used the reverse sear method on a strip roast last week, the only difference was scoring the fat cap. I will never use another method again! It was amazing!! Love your channel!!
I used this recipe to cook a holiday rib roast for myself, my daughter, and our dog. It was absolutely out of this world. If you use this recipe (and please buy your rib roast from Whole Foods), you will have an extraordinary experience. Big thanks to Chef Jean-Pierre.
How did the dog like the au jus with the roast?
I bet he passed on the horseradish. Lol. 🔥 😀
@@sfopaladin2661 Loved it, and we let him chew on the bone while we held it. It really was great and the quality of the meat was critical.
Historically our family had the "Burning of the Bird" ceremony every Thanksgiving and Christmas. A number of years ago I convinced the family to let me do this recipe with the prime rib roast. Mom got a break, we got a great feast and everyone was happy! Thank you for sharing with us!
Lol, burning of the bird, gonna remember that.
This looks so delicious. We're having a rib roast for Christmas and I'm cooking it this way. Ordering from a local farm, but they are taking the bones off and attaching. It's so nice to have a world class chef without the big ego teaching us all kinds of cool stuff. His gaffes are very amusing! I've never bought so much butter in my life. Kerry Gold is my favorite - so creamy!
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@@ChefJeanPierre you're the best!
Kerry Gold is the best butter! I hope it turns out well Nancy. Am I invited?
My friend turned me on to Kerry Gold, now nothing else will do. Jean-Pierre, you are the best!
I love Kerry Gold too. Chef Jean Pierre is the best!
This makes so much sense. The ability to cut & serve "hot" instead of the old "rest (cool) & cut" method.
i did this prime rib for Christmas. let me tell you the chef was right it was Beautifull juice just all-around great best ever. I would suggest that the people should watch this guy he is the real thing
I used his method last Christmas and it was absolutely perfect!! I was searching for this video again and glad it popped up. Thank you Chef. Really appreciate your teaching.
Chef, thank you so much for teaching me this. I used this method tonight for our Christmas Eve dinner with your au jus. I followed it with your chocolate mousse which I made yesterday. All of it was something I would only have thought possible at a high end restaurant. The smell of the meat with the herb de provance was absolutely “AMAZING” as you would say. Tomorrow we will have your chocolate cheesecake. I can hardly wait. I still have a lot to learn, but you truly made our Christmas Eve. Merry Christmas to you and your family.
This recipe was awesome! Did this with an 11lb Prime Rib and my family was ECSTATIC about how awesome it turned out. Thanks Chef Jean-Pierre.
I used my favourite dried herbs and ghee as I am thrifty with my time and I had the ghee handy. Best piece of meat I have eaten ever period - full stop. Just wow! I will never cook prime rib any other way than this recipe. The three generations at my family Christmas dinner were speechless. God bless you Chef Jean-Pierre and merry Christmas from BC, Canada.
Merry Christmas and a very happy new year for you and yours! 😊
I love this channel. I actually learn things. So often I just smile and think, "Well... I've been doing THAT wrong for 30 years.. "
I realize this is an older video, but had to post. Like many others, I too gave the rib-roast a try. I've been cooking for 50 years, but never made one. I cooked a 10lb, 3-bone just as you described. I used the salt rub for 48hrs. It came out perfect! I was a bit worried when it hit 120 after 3.5hrs, thinking the thermometer probe was misplaced. Thank you for all the help and encouragement.
My dad loved a standing rib roast. My mom was sick a lot. She had serious lung problems. I cooked my first prime rib, under her direction, when I was 12. I did roast potatoes, Yorkshire pudding, and gravy. I’ve been cooking it for 60 years now. I love the reverse sear method.
Bon Jour Chef. I have been cooking prime rib for special occasions for nearly 35 years. Two years ago I found your recipe here on RUclips. All I can say is Merci! Perfect prime rib every time.
The fact that you could laugh at yourself won me over right from the beginning. Love your channel, Jean-Pierre.
This a note of deep thanks to Chef JP. There was a time when I wouldn't have even DREAMT of gambling my shabby, semi-literate cooking skills against a costly prime rib roast. But now, after a year of watching Chef JP in action, I feel perfectly confident in this undertaking. I am an aging, retired Army guy, and I decided to teach myself how to cook. It never would have worked without Chef JP leading the way.
So glad I could be of help! 🙏❤️
Amen
Remember to measure carefully and always cook with wine!
Did everything this video showed and cooked a 12 lb rib roast to medium (company choice) - 5 hrs to 138/140. Lightly pink and they loved it! My first attempt. Thank you!
Great post Chef! I used your method for cooking prime rib yesterday for our Christmas dinner. Paired the roast with Yorkshire Pudding, assorted vegetables and salads. Our family truly enjoyed the meal. The prime rib was the belle of the ball. Thank you!
I've smoked prime rib for many years and experimented with a few different ways. For years I've been nervous about seasoning too far ahead of time with salt...worried about the absorption of the juices. After watching this video several times, I convinced myself to try it your way. Never have I been able to carry the taste of the outer crust so far into the roast. The flavor penetrated so much better than any I've ever cooked. You're an outstanding cook and a wonderful teacher. Thank you for sharing this technique!
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Oh my Goodness Chef! You read our minds!! We were just talking about the anxiety of this cut of meat and you totally erased all fears!!! Thank you sooo much for this one!!!!
I’m not an expert, rank amateur; but, I want to thank you for this video! I always tried to take the roast out early….listened to you and prepped and roasted the 7 rib choice roast. It was the best roast we have had for several years and and a more uniform med rare than we have ever had. It was difficult estimating the time, the standing rib weighed 18.8 lbs. It took about 6 hours at 250 F. We rested it, buttered it and then put it in the oven for another 10 min at 500 F. Perfect. I might add that we also used your recipe for horseradish sauce and that also was a great success. Thanks again.
That is just awesome! Thank you for sharing your experience with us. Have a merry Christmas and a very happy new year😊
@@ChefJeanPierre How do you reheat prime rib and not lose the pink color? We cooked one for New Years and have lots left.
my wife cooked it just like you said and it was the best ever! Many thanks, you made this family every happy.
I followed this recipe exactly except I used my pellet smoker for the first 3 hours and pulled at 127 degrees to rest before searing in the oven. Perfect medium-rare! Probably the best thing I ever made. Everyone loved it! Thanks for the recipe!!
Made this today and got the best reviews I have ever gotten. Everyone said it was better than any high end restaurant offering of prime rib they have ever had, I agree. Will definitely be making again. Thanks so much Chef
Made this for a couple friends not long ago, used this video as a guide, it came out amazing...this guy knows his stuff
Hello Chef, my husband made your Prime Rib for our family this Christmas and it was amazing. For several years he made it with whole grain mustard, soy sauce, and cracked pepper. Though delicious, it was not the taste we experienced this Christmas. He cooked the Roast as you suggested and it came out perfect, the meat was pink and succulent. Our family was amazed at the flavor and tenderness. Wanted to take the time to tell you how good it was. Thank you so much for what you do. Happy New Year! See you in the next video.
Hello 👋 how are you doing?
I always used pepper and mustard too. The herbs and butter will change the flavor quite a bit I guess.
Sacrilegious to serve this AMAZING piece of meat WITHOUT a generous portion of YOURKSHIRE PUDING !!!
You sir are one-of my MOST TRUSTED culinary instructors . Thank you for everything you do . ( AND ) you're fun to watch .
Ontario Canada .
Followed your method step by step for my first ever prime rib. Family was super happy and everyone I show pictures of can’t believe how perfect it came out. Thank you!
I watched this on Christmas Eve 2021 after eating delicious French dip...I was not even hungry and my mouth watered as you sliced that first steak. Love prime rib and I want to try your technique. Thanks!
Chef,I tried this recipe for the first time. It was the most tender roast I have ever had. And everyone was impressed with the horseradish cause. Just great
Perfect prime ribs recipe. My family's favorite. I make it for every holiday. I learned a new trick today from you Chef Jean-Pierre, the butter at the end. Definitely going to give it a try for Christmas dinner. Wish me luck. Thanks for sharing ❤
@Lisa Wong, wish you luck?: of course I do but I wish me a place at your table even more!!!! Kindest regards, Tony from London
@@forearthbelow 🤣🤣🤣🤣
I followed the recipe and result was fantastic! The best meat I’ve ever cooked before! Thank you for such a wonderful tutorial! I’ll teach my kids how to cook a roast beef using this video ❤
Thank you once again for another great video. I traveled for many years giving speeches, etc and the dinner du jour was usually roast beef or prime rib. Retired now and love cooking which has been greatly enhanced by your incredible channel. I recently made my own prime rib for the first time ever using your au jus recipe and horseradish sauce. Best I've ever had in all these years. At 79 years old I'm serious when I say you have given me a new joie de vie! Thanks so much. You're the best!
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Our take. We normally do our prime rib in a mustard coat, so we followed Chef the first time. Second time, we used the mustard rub with the herbes de Provence. Then we did the final searing in the BBQ, which allowed us to have 15 minutes to make the gravy using the drippings from the beef and our stock which I had made according to Chef’s recipe. Fabulous!!! Both the beef and the gravy had extended flavorings which we really enjoyed.
This is exactly how I have been doing my standing rib roasts for years. I do not slather it with butter, though. I am sure that will add so much flavor! I first learned about this technique on Good Eats. It is good to see other chefs using the same technique. Low and slow to 118 or 120, then blast in 500 degree oven to crisp up the outer pieces, you have perfect medium-rare throughout the whole roast. The hardest part is judging the time to cook...I always say it's done when it's done. One year my roast wasn't done until 10 PM. That was a bad year. I learned to start it much earlier in the day when it is a large roast. I'm drying out a 3-rib roast in my fridge right now for Saturday's feast. And Yorkshire pudding since you have to have that!
Do you pull it out of the fridge and let it get room temperature before you cook it?
@@emilyjessee8589 Some people say to take it out an hour before putting in the oven, but I don't think it's necessary. You are doing a slow roast and I think putting the cold roast into a cold oven and setting the temp at 250 is the best way to bring out a low slow heat to the whole roast. The real key is keeping that temperature probe in. That will let you know when to remove it and let it rest to your desired temperature. And don't forget to save those drippings for your Yorkshire Pudding, or Aus Jus, or preferrably, BOTH!
Sounds great. What time should I be there. I have a great Pinot Noir to share.
@Janko J, I put my rib roast in the oven less than an hour ago and is already at 115F starting from 55, I am worried it is too quick, is a 6lb bone in roast, how long should it be in the oven per pound?
@@orlybriceno There is no way a 6 pound roast could cook from 55 degrees Fahrenheit to 115 in one hour in an oven at 250 degrees. But if your thermometer reaches 118, I say it's ready. Chef says 116. I think that may be even better!
We always have Prime Rib for Christmas. This year we did something completely different. We cooked the rib in our Air Fryer. OMG it was the best medium rare interior with crispy exterior I've ever eaten. The garlic and pepper crust was amazing !!
This recipe is a super hit with my family. Everyone always asks for the recipe. I cooked a 15-pound prime rib using this recipe and cook times. IT WAS PERFECTION!! No guess work, just allow enough time.
thank you … chef jean-pierre i’m literally cooking this right now for thanksgiving and i know it’s gonna come out LOVELY! God bless you all!
He always makes me smile. And mama mia, what an amazing chef and teacher. This looks incredible.
Sir, you are a so kind, polite, respectable person and a real chef, I really enjoy your videos.
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Tried making this yesterday. It was the best prime rib I’ve ever tasted! Also, my first time cooking prime rib. Thank you!
Looking through RUclips videos for recipes between Thanksgiving and Christmas, I have come to the conclusion that I only need to go to Chef Jean-Pierre's videos to get the best recipe that anyone could find. So, stop wasting time and just follow how Chef Jean-Pierre does it. Thanks Chef!
Simple, easy, delicious. Who could ask for more? Fantastic job, Chef!
I love this man, his voice, accent, personality and of course his wonderful cooking.
Wow, thank you😊
*Gorgeous! This is what I'm doing next time for sure! What I normally do when I'm buying, is I look for prime ribs with a big rib cap, and then when I carve it up to serve it, I just serve the cap to the family, and the middle section we use for prime rib sandwiches, as it is the "tougher" part. That way the prime rib dinner is nothing but the best of the best, and the "lesser" part get put on buns with BBQ sauce.*
Chef Jean loads of love and respect from India, may not be able to find quite a few of the ingredients you use in your recipes but would love to try some of them. Love the energy, enthusiasm and excitement you bring to every video..
what a likable guy!
Thank you so much for your prime rib recipe. I used it to cook a sirloin cap for Christmas Dinner today. Our guests were raving about how tender and juicy it was! It was easy. I watched the video 4 X and followed your instructions to the letter! I could not have been more pleased with the result! I have started watching your videos regularly and am learning so much. I am 73 and have been cooking for 52 years. Your presentations are delightful. I have started recommending you to all my friends and relatives. God bless you!
I tried this recipe last night. My first attempt at cooking Prime Rib. It was perfect. Thank you Chef
Holy cow! I've never even done a prime rib before and saw my grocery store had them on sale so I brought one home and looked up a recipe. I watched yours and it sounded so easy and looked so yummy. It was! Everybody was amazed I did it myself. Even the picky eaters complimented it. Thanks for the videos and the amazing recipes. You have a new follower.
Thank you Jean-Pierre!! Tried this recipe / technique twice and it went great. Wonderful! 1st time... seasoned just like did. 2nd time... only seasoned with coarse Kosher salt... impeccable! Took the bones and fat and shards of meat from the 2 roasts, boiled and reduced in water. Used this as a base for a soup / borscht. FANTASTIC!! THANK YOU FOR THE TECHNIQUE.
I've tried this twice now and EACH TIME it turned out PERFECT! You can't go wrong by using this method. Your guests will be so impressed. (I did use the same kind of thermometer so I knew exactly when to pull the roast out of the oven. No guessing).
Hello Chef Jean Pierre, my family will be here for Christmas and because of your great recipes my holiday meals are all planned. This Prime Rib is the last touch I needed, Love how you carved it. Thanks You for sharing and teaching us. ❤
Best Regards
Pierre
Always a pleasure Pierre! Have the most wonderful holidays😊🙏
@@ChefJeanPierre Of COURSE it is always a pleasure! You do what you LOVE doing - and then you get to eat it👍👍👏👏WHAT a FABULOUS life you have, thank you for sharing it all with all of us out in the ethersphere, warmest regards from London 😃😃
Thank you, Chef!! I’ll be making this the day after tomorrow! I’ve always been too intimidated to make this, but you have given me the confidence that I needed! ❤❤❤
Chef, I cannot thank you enough! The Rib Roast was amazing… absolutely amazing! I even followed your direction on making clarified butter to apply to the roast. First time ever for all of it! I appreciate you taking the time to share your knowledge with us! I laugh at your humor the entire way. Lots of love to you, dear Chef Jean-Pierre!!❤
Thanks Chef - you are such an inspiration! So enjoy watching and listening to your advice and tips.
And this chef.. will be what I make for our holidays. I have decided that all my family holidays are now going to be knows with the prefix of Steak. Steakmas. Steaksgiving. Steakoween.... Steak of July. Steakorial Day. That look so easy and delicious.
Thank you Chef Pierre, you knocked it out of the park. You Sir made our Christmas Supper. You are appreciated. Merry Christmas All!
Chef Jean-Pierre is just so entertaining, that it's fun to watch his segments even if I have no interest in preparing the food at home. Also watched an Alton Brown segment earlier today using the exact same reverse sear process for a 3-bone prime rib. Looks simple, though it looks like a good meat thermometer is essential. Haven't cooked a prime rib for at least a decade. Looks like I'll need to get myself a really good meat thermometer before making at home.
Yep saw both videos, This year I'm going this rout. See you at the thermometer store.
I was thinking the same thing 😉
I agree as well. So... Is this where the line starts?
@@johncspine2787 - tip of the cap to you for the recommendation. Enjoy your feast tonight and have a merry Christmas to you and your family.
This is the first time I have seen the reverse sear technique,.. sure makes the most sense and turns out the way I would want it to. No brown cooked meat around the outer edges! AWESOME!
LOVE LOVE LOVE Chef JP, because we are ALL FRIENDS! We come here for the recipes and come back over and over for this infectious guys personality!❤❤❤
I made this last night after about 18 hours in the fridge and it turned out EXACTLY like yours! And SO tender! I can’t believe how flavorful it is with just salt & pepper!!
I just made this for my family’s Christmas dinner. Wow! No words can describe how delicious this prime rib is. I’m so glad I found this recipe. His recipe for Au Jus sauce is delicious as well! I’ll be subscribing to this channel for more!
cant find the sause
"Cook it the way you like it!" couldn't be said better! You make it look so simple. And it really is. Thanks!
I made this holiday roast today for Christmas. It was a HIT with the family and was so easy to prepare. Thanks for the recipe chef JP!
I am new to this channel, I have only been watching a couple of weeks but I am absolutely hooked. I have already done a few recipes and they’re all marvelous. I’m a pretty good home cook and baker and I love to cook for folks who love to eat. The love Chef JP shows for food makes everything enjoyable from the prep to the finished product, and he has the same attitude I have, cooking is art! It should be fun and beautiful! Keep up the wonderful work and I will keep watching and cooking with you!
Finally, I now know how to cook prime rib the right way!! Thanks again Chef for another great video!! ❤️🤤🤤
Dear, Chef,
I was not prepared for how delicious this would be. This recipe blew my taste buds out of my mouth. My girlfriend doesn't like rare meat, 90% of the time. But, she and I are chewing on the bones already. She is in love with this recipe, and so am I. The best meat I have ever cooked, by far. By far.
Chef, God bless you. You taught me how to make a good stock. You taught me how to turn that stock into an au jus. You taught me how to prepare legendary mashed potatoes. These were tantalizing on the table this year. We fought over the last mashed potatoes. I'm very grateful for how much you have taught me.
Thank you so so much, Chef. You've become a part of my family through your brilliant cooking and teaching.
God bless you, Chef. Amazing, amazing work, as always.
Thank you so much.
Thank you Chef Jean-Pierre, the haricot verts were magnifique!
For those without a sous-vide this is one of the better methods to get that pink edge to edge consistency, cooking the roast at a low temperature for a long period of time and monitoring that internal temperature. The roast will actually continue to rise in temperature in the centre after you take it out to rest, so aim for a few degrees lower than your desired internal temperature when you take it out of the oven (Chef Jean-Pierre took his out at 120 but that roast will hit at least 125 in the centre).
Yes! My roast came out perfectly! Slow roast was easy and I would check with an instant thermometer every now and then which helped me figure how much longer it would take to finish. I didn’t have the real meat thermometer but this worked well. I will be buying one though! I didn’t want to smoke up the kitchen with 500° ( way too cold today to have to open the doors) so I only heated up the oven to 450° which seemed to work out OK. My husband was the one that used to do the prime rib so I am so glad I found the right chef to make this for my family!😊
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I just made this wonderful Prime Rib last night as a matter of fact, on Christmas Eve and it came out exactly the way you said it would. It was very flavorful, tender and succulent. For me cooking it to medium rare is a must, one bite and we were all in heaven. Thanks Chef you are an amazing teacher.
We did also this evening 12/24/23. Perfect Chef Jean Pierre. So simple a child could have done it!
Delightful, from beginning to end.... "Give it to me..." Put such a smile on my face. I love this channel. 💖👍💖
best cooking show on the interwebs! quality cooking and a charismatic dude makes for good eats.
We’re having 22 folks at our house for Christmas this year, and we’re doing prime rib. I’ve ordered two 6 bones standing ribs, and I’m looking forward to trying this, with au jus and horseradish sauce. Merry Christmas everyone, and thank you or the videos Chef.
Au jus and horseradish sauce!! Precisely how I like my rare to medium rare prime rib. Never past medium rare. If you cook prime rib past medium rare you are starting to make the meat less tender. I could maybe allow medium after the first serving when using it in a sandwich,but that first hot serving at medium rare is heaven sent.. I love horseradish but I always have it served on the side of the plated serving so I can control each and every bite of this delicacy. Some pan roasted fingerling potatoes and baby carrots on the side with lots of fresh bread and butter and I'm all set except for choosing which glass of red wine I want with it. A pinot noir or a merlot being my first choices. This has to be my favourite red meat meal even though it is also very hard to not want a perfectly cooked rib-eye steak as my first choice. Steak in the summer months and roasted prime rib in the winter months as the tie-breaker I guess....lol
Pressure is on!
I'm not sure if i have ever commented on a post before... THANK YOU! Truly amazing results. I used your horseradish sauce recipe as well( I had to use regular worcestershire instead of the white version, though). Absolutely amaizing results all the way around. The butter on the roast at the end dripped down into the pan and created a massive amount of smoke that left my house with it lingering for at least an hour afterward. It didnt want to leave even with all the doors open, lol. I will be checking out your other videos. Again, THANK YOU!
Thank you, Chef Jean-Pierre. Made this exact recipe for Christmas dinner, and as you guaranteed, it was perfect and delicious, as good as any prime rib I've ever had at a restaurant. Was a big hit.
I know it's been a year BUT....
After you took it out of the 500° oven to brown it ~ Did you let it rest (if so how long) before deboning??
@@Thankful305 "Chef" said no need to rest after the sear w/bone on. Maybe 2 min lol. Remember to serve on hot platter/ dishes. Use oven mittens. Would even say Grace..in oven warmed kitchen than serve in warm dining area. Enjoy immediately.
You made our Holiday. Thank you for your method and kindness. May God bless you and keep you, we will remember you forever, Jean.
I just finished cooking prime rib your way and you are right. It's the best I've ever made. I changed it a little bit because I like a smokey prime rib so I smoked it on a Traeger with mesquite pellets for 4 hours 1st before moving it to the oven at 250. While it was resting for the 1 hour, I added garlic spray rather than butter to make the herbs stick. I did the reverse sear trick and it worked to perfection. The crust was beautiful and tasty. Thank you so much for teaching us how to become better cooks!
Making this for my family. it’s the first year I am cooking. I’m 24 and LoVE it. Thank you chef for the recipe. Happy holidays
I used this recipe last year and it turned out amazing. Now I'm back again because I forgot how to cook it. Thanks chef.
I roasted my four-rib roast just like you do, and it was the best I've ever made! Thank you and Merry Christmas!
Merci beaucoup Chef Pierre! For years, I was inconsistent with my ribeye roasts, but this technique worked to perfection for me last Christmas. Perfect doneness and even redness throughout the meat. Thanks also for taking the mystique and snobbery out of cooking. Everyone swears on this doneness and that doneness, but it's great to hear a pro say it's okay however you want it; I prefer medium-rare but more power to those who like it more done!
Absolutely the best way to cook a Prime Rib. I was doing it the other way around with searing before and you are right, the cooking is not coming out even.
Way to go and thank you much.
I’ve cooked Prime Rib just about every Christmas for thirty years. I followed your recipe and tips in this video this year and the results were amazing. I supported a local neighborhood butcher and paid top $ for a really good cut but the result was clearly attributable to your recipe. Especially believe the reverse sear had a big part in that. Family and guests join me in saying thanks!
Great to hear!🙏🙏🙏
@@ChefJeanPierre I
I did use your method for cooking an 8 lb rib on Christmas and it was PERFECT. Thank you. Made your horseradish sauce too. Also a big hit with guests!
I made this for Christmas Eve dinner. It was perfect, my family loved it and they love you Chef! God Bless you friend!
have now made 2 prime ribs this way with 100% success Highly recommend this thanks for this technique
Made this for Christmas dinner and it was a huge success. Very simple ingredients, easy to follow recipe and the video helped a lot. Thank you for sharing this. Now looking forward to making the BBQ Bourbon Short Ribs for New Year's Eve dinner!
As simple as a prime rib is, I've seen many people destroy them. Your video is simple, easy , straight shooting . Best I've seen. Thank you . And merry Christmas to you Chef !
Thank you 🙏