HI folks, I've followed Kenji's method for 4 years and its always great! Cooking time is not so clear. I cooked a 12 pound roast at 180 degrees for 10 hours and it was perfectly 130 internal. Just a FYI
This was the first thing I tried after discovering your blog about 6 years ago. I've been using this method ever since and I'm happy to report that it works beautifully every single time! Thanks Kenji!
Reverse sear is great. I like to remove the bones and tie up the roast as round as possible and roast-smoke with indirect heat on my Weber, finishing with a sear on hot coals. Of course, those bones I removed are seasoned with a good rub (or just SPG--salt, pepper, garlic) and smoked as well--I call that the chef's treat.
Great approach!!! I use my gas grill to finish. That sucker can hit 600 degrees!! Also, I recommend separating the ribs from the roast and stuffing with salt, pepper, onion slices, garlic and whole rosemary. then reattaching.
thank you for saying bones don't add flavor. Bones are great for gnawing on but they don't exchange or impart flavor. Go roast them and make soup...that'll work but not just in a roast. +1
Does it matter how many pounds on the cook time? I just got a 7 rib, 20lb roast and need to go prepare myself for how early I’m going to have to get up Christmas morning 😂
Awesome. I use to same method My last prime rib was 7kg Awesome and I made oxtails the day before and cooked the roast with the oxtails underneath Mouth watering and made incredible au jus😢 🙏
Um, cooking using the traditional sear method completely incorrectly is not a justification for using reverse sear. I'll agree reverse sear is slightly better, mostly because it's easier, but the traditional sear is just fine and obviously doesn't give the awful result shown at 3:00. See Chef John's video from Food Wishes where he does a traditional sear just as a steakhouse would (Each steakhouse would have it's own cooking time because every oven is different, but Chef John does his best to standardize the cooking environment and thus the timing) Reverse sear is a method that's basically 15 years old. Prime rib that isn't the 3:00 garbage was indeed available, and most people going to steakhouses were able to consume perfectly pink prime rib in the supposedly dark ages of 1983
HI folks, I've followed Kenji's method for 4 years and its always great! Cooking time is not so clear. I cooked a 12 pound roast at 180 degrees for 10 hours and it was perfectly 130 internal. Just a FYI
This was the first thing I tried after discovering your blog about 6 years ago. I've been using this method ever since and I'm happy to report that it works beautifully every single time! Thanks Kenji!
Reverse sear is great. I like to remove the bones and tie up the roast as round as possible and roast-smoke with indirect heat on my Weber, finishing with a sear on hot coals. Of course, those bones I removed are seasoned with a good rub (or just SPG--salt, pepper, garlic) and smoked as well--I call that the chef's treat.
We used this method on our very first prime rib on Christmas day. It worked perfectly and we had an amazing result.
Great approach!!! I use my gas grill to finish. That sucker can hit 600 degrees!! Also, I recommend separating the ribs from the roast and stuffing with salt, pepper, onion slices, garlic and whole rosemary. then reattaching.
I tried this exact method after watching this video and I must say it turned out amazing!
thank you for saying bones don't add flavor. Bones are great for gnawing on but they don't exchange or impart flavor. Go roast them and make soup...that'll work but not just in a roast. +1
Can you cook the roast the night before and sear it the next day?
Thank you. I’ve done reverse searing for several years. This video will make even better.
Does it matter how many pounds on the cook time? I just got a 7 rib, 20lb roast and need to go prepare myself for how early I’m going to have to get up Christmas morning 😂
Awesome. I use to same method
My last prime rib was 7kg
Awesome and I made oxtails the day before and cooked the roast with the oxtails underneath
Mouth watering and made incredible au jus😢
🙏
Merry Christmas!
Did this with a different piece of meat, worked like a charm. Thanks!
"Bones don't really add flavor"
"I leave it on cause that's the tastiest bit"
Great recipe. Thanks and happy holidays!
Looks delicious, what's your opinion on "sous vide"-ing a prime rib?
Thanks so very much for the recipe!
I really love this channel, you changed the way I do potatoes in the oven :)
My mouth is watering! Looks amazing
Would the results change if one were to sous vide the meat to 130 before putting in the oven at 550 rather than using the oven for both steps?
Very good method.
How is the other side of the prime rib your opinion the first 2 ribs
Looks like a textbook medium to me. Better off stopping at 120F.
beautiful
Looks tasty as all hell, too bad I couldn't afford such a thing :P do you eat the big pieces of fat?
Excalibur came out to play
DAMN that looks good. Im actually in pain seeing all that glorious rib beyond my reach.
So if we want the final temp to be 130, what temp do we take it out of the oven after the initial cook?
Take it out 10 degrees f lower to get your ideal final temp
Ok I trust you 😊
DUDE THAT WAS ONE OF THE MOST BEAUTIFUL PRIME RIBS I HAVE EVER SEEN!
why not sous vide it?
Finding a large enough bag could be a challenge.
I think he covered that by mentioning drying for better sear.
The cut is too large for the heat to evenly soak into the core especially through a bag.
what if my lowest temp in oven is 150 c?
That’s fine. I usually cook at 225f to 250f depending on how rushed I am
❤❤❤ good
Om. Freaking. Nom.
Goated
Wish me luck.
If bones don't flavour (and I'm not disputing that), why is chicken more tasty and succulent when eaten on the bone, with the brown meat etc?
Everybody else states the bones add flavor, except this guy. Bye!!!
I think Chef John's recipe is better and less laborious. Have you tried it?
#boneaesthetic
Um, cooking using the traditional sear method completely incorrectly is not a justification for using reverse sear. I'll agree reverse sear is slightly better, mostly because it's easier, but the traditional sear is just fine and obviously doesn't give the awful result shown at 3:00. See Chef John's video from Food Wishes where he does a traditional sear just as a steakhouse would (Each steakhouse would have it's own cooking time because every oven is different, but Chef John does his best to standardize the cooking environment and thus the timing)
Reverse sear is a method that's basically 15 years old. Prime rib that isn't the 3:00 garbage was indeed available, and most people going to steakhouses were able to consume perfectly pink prime rib in the supposedly dark ages of 1983
The prime rib is quite beefy… 🫤