I've had some comments complaining that I do not know the temperature of the roast, and therefore it may be unsafe to eat. I just finished cooking two 5-lb roasts for our family Christmas. After sitting on the counter for 6 hours, they were 56 degrees F in the center. When coming out of the oven, they were 125 degrees F in the center. Math works. Enjoy your Prime Rib!
Thanks for the temperature info! Our 5.1 lb roast (no bones) sat for 7 hrs, got up to 68 degrees F. Came out of oven at 124 degrees F but I suspect it was measured NOT from center, as the roast was too rare for our family's liking. Or else our old oven releases heat too quickly. We need to do another experiment! (yum)
I think this cooking method takes the mystery and complication out of the process to deliver consistent results so that people won't feel it is above their level of ability. Thanks, Tim and Merry Christmas.
Good morning good sir, I found your channel and found this video very interesting. Instead of being boastful, like most RUclipsrs, you were soft-spoken and down to earth and I appreciate that. Like you, I am recently retired, and I live down south of you on Lake Jackson, which is about an hour outside of Atlanta. I enjoy cooking outside and I occasionally cook a prime rib like you have there. I always cook mine on the Big Green Egg but I’m glad you showed that video using the oven just in case we have really bad weather or a rainy day and we don’t wanna go outside. I offer my best wishes to you and I hope you make lots of money with your RUclips channel.
Looks very delicious. I made this one year from Christmas. And it was a success. I had been thinking about this for Christmas already. I think you helped make up my mind. Have a great day. Merry Christmas.
Merry Christmas Tim! Wish me luck! I’ve got mine on the counter now. Going into the oven at 3:00pm. I’ve watched 200 videos in the last week and was so confused!! I bought a digital meat thermometer and it arrived yesterday. The thermometer stressed me out some more. Couldn’t sleep last night stressing about this meal! And then …. I turned on my iPad this morning at 6:00am and voila!! Here was your video!! Perfect! I watched it twice! Your simple and clear instruction is exactly what I needed! Suddenly I am calm and confident! And goodbye digital thermometer 😁! Thank you for saving my Christmas dinner! ❤️🎄
Hi Tim. Thank you so much for your video. I really didn’t believe it would work, but decided to try it anyway. So glad I did. It came out perfectly. I wanted to use the same seasoning that you showed in the video. Our local supermarket didn’t have it but luckily Amazon had it. I followed your wonderfully clear instructions to a T. Worked great and was probably the best roast I’ve ever made. Thank you for all your terrific videos. Keep up the great work. Very much appreciated.
Tim, my daughter bought us a PRIME rib roast from the most expensive grocery store out there, you know the one, and I was a bit nervous to try this recipe on it, but we did, sort of. We have not had good experiences cooking/broiling food in our ovens at high temps without setting off smoke alarms. We only dry brined for about 12 hours, and room temped for about 5 hours. (4 lb roast) We decided to put the roast on the Weber at its highest temp, pretty close to 500 for 20 minutes, then brought it into the house in the preheated 450 oven, then turned it off and left it for two hours. (we didnt even LOOK at the oven :)) The crust and the spices we got just right. It was at 119 when we temped it and it was pretty rare when we cut into it. We decided to put the slices back on the Weber just to bring it up to medium rare. It was fantastic. I feel if we had followed your directions to the tee, it would have come out more perfect.
We tried this Chef John method at Thanksgiving - but didn't let the roast come to room temp before roasting. 6 hrs is MINIMUM so that the inside gets sufficiently done. Going to try again this week for Christmas!
Currently 😂, hubby has his prime rib in the oven, per your instructions. He's all excited..I'll stick to my chicken 😂. We liked your hiking/falls video.
My husband shakes his head at me when I cant eat prime rib because it isnt cooked all the way through. haha I am more partial to well done chicken and beef. I know Im not the norm, but I dont like being the norm. :)
Tim ,i love this ! There is an old saying .If ya looking ,you ain't cooking. This is no fail standing Rib roast ! I am not a big fan of premixed seasoning ,but again you can't miss with this McCormick blend and I am with you on the real butter. I think a lot of Southerners would use margarine, ugh!! I prefer mine cooked a little more done , but you just can't on a piece of meat like this ! If the Lord wills ,on Christmas Eve I will be double smoking two 1/2 ham 's in my Primo ceramic smoker. I will use lump charcoal and Applewood chunks ,I will score each ham with diamond shape pattern so my glaze can penetrate the ham .I will cook them at about about 275 for a couple of hours and then once they reach an internal temperature of about 135 degrees. I will then make a maple glaze and bast each Ham and let them cook for about another hour. I will then take the hams and let them rest about an hour before I slice them . Special Thanks to Malcolm Reed for this recipe. How well to these reheat ?
That looks absolutely exquisite, Tim, and I’m sure that your home smells amazing. I pick up our prime rib from my favorite butcher this Saturday. I’m really looking forward to having it for Christmas dinner. Merry Christmas to you, your mother and the rest of your family. 🎄❤️🎄
Happy Christmas Tim! Thank you for this excellent tutorial on cooking the rib roast. I am anxious for my sons to visit so I can cook it ‘your way’. God bless.
Looks great. I can’t use this method because I have a gas oven (holes in the bottom for air supply) When my oven is turned off, it is cold in 30 minutes!
The problem that most people have when using this cooking method is that not all ovens cook the same. Mine for example can show the oven temp at 500, but in reality when verified by temp wired prob the actual temp is 475. That's 25 off, which can effect your end results. I would recommend that if you do a lot of oven cooking that you verify your oven temp, so that you get your cook time right every time.
Never cooked one of these but it was 6.99 a lb. Saving 22$ so i could not resist i only watched ur vid the others had too much ppl want and like to talk i really dont have the patience for all that. 500 per lbs room temp maranade in somethibg u prefer a butter rub so thats what i did waitubg for rm temp to chunk in oven .. let u know
@TheNewRetiredMe that's not how you cook a roast, you need to take the temp when you finish cooking otherwise it's purely a guess. I cook mine to 135 degrees and it comes out perfect everytime. I was a butcher for 10 years and we cooked them for customers every holiday in a rotisserie at the country store i worked at in Vermont.
Sadly, this method doesn't work with self-cooling convection ovens. I tested ours a couple of years ago, with the temp dropping from 500 down to 100 in less than an hour.
There's no such meat grading category as "premium". That is the stores way of hiding the fact that this is probably a "select" grade of beef or what's known as 'no roll". This is the same as some stores labeling a cut of beef as "ranches choice" or "chef's choice" in an attempt to mislead the unknowing into thinking it is a "choice" grade of beef, hence the low pricing on these cuts.
Hi Tim..Awesome vid..Was just curious if that's totally safe for the meat to sit out of fridge over 2 hours...Is it salted during that time,maybe?Trying not to be a busy body,just concerned..Thank you sir..😀
I've had some comments complaining that I do not know the temperature of the roast, and therefore it may be unsafe to eat. I just finished cooking two 5-lb roasts for our family Christmas. After sitting on the counter for 6 hours, they were 56 degrees F in the center. When coming out of the oven, they were 125 degrees F in the center. Math works. Enjoy your Prime Rib!
Thanks for the temperature info! Our 5.1 lb roast (no bones) sat for 7 hrs, got up to 68 degrees F. Came out of oven at 124 degrees F but I suspect it was measured NOT from center, as the roast was too rare for our family's liking. Or else our old oven releases heat too quickly. We need to do another experiment! (yum)
Do not acknowledge or even respond to these complainers. The internet is SWAMPED with naysayers. Let them eat cake...
Chuckle😅
😂🎉🎉🎉
@@markp4967how come they get all the cake? 😂
I forgot....what time did you say to come over? Ha! Have a blessed Christmas Tim! 💕
😊😊
I think this cooking method takes the mystery and complication out of the process to deliver consistent results so that people won't feel it is above their level of ability. Thanks, Tim and Merry Christmas.
❤❤
Tim's Kitchen is back! Oh wow! That looks delicious. Prime Rib is my favorite!
❤❤
Good morning good sir, I found your channel and found this video very interesting. Instead of being boastful, like most RUclipsrs, you were soft-spoken and down to earth and I appreciate that. Like you, I am recently retired, and I live down south of you on Lake Jackson, which is about an hour outside of Atlanta. I enjoy cooking outside and I occasionally cook a prime rib like you have there. I always cook mine on the Big Green Egg but I’m glad you showed that video using the oven just in case we have really bad weather or a rainy day and we don’t wanna go outside. I offer my best wishes to you and I hope you make lots of money with your RUclips channel.
❤❤
This looks amazing - excellent job. Thanks for sharing this voodoo with us.
Almost exactly how my husband does it with the exception of cooking method. I’m gonna show this video to him. Merry Christmas Tim!!!
Just stumbled across you, I too am retired but you gave a great presentation sir! I’m watching your videos now! Thank You!
❤❤
Chef John! Enjoy 😂. Love his channel. His recipe for fondant potatoes goes beautifully with the rib roast.
❤❤
Great video/instructions for cooking the roast you've given hubby the confidence to make this himself. We love listening to you, Merry Christmas Tim..
Packing my freezer full of these. Can hardly wait to roast a couple for Christmas.
❤❤
Beautiful roast! I love to cook but never tried one of these. Thanks for the video, Tim.
Looks very delicious.
I made this one year from Christmas.
And it was a success.
I had been thinking about this for Christmas already.
I think you helped make up my mind.
Have a great day.
Merry Christmas.
Watched your video & was grateful for the reminder of the Publix sale. Less than a mile away, I quickly went and brought one home. 😊
Good for you!!!
❤❤
That looks wonderful. I only ever do a beef joint in the slow cooker. I’m now tempted to try this. Merry Christmas Tim. 🎄🍾
Looks cooked to perfection and I know it was delicious.
I have that recipe of cooking 5 min/pound, then letting the roast sit. I use it with an eye-of-the-round roast. YUM!
❤❤
Looks delish!!! I'm sure it tastes as good as it looks. Buon Appetite!!!
I love a good prime rib, and now you have me thinking about cooking one for the holidays.
❤❤
Hi Tim! I love beef and rib roast is so delicious and easy to make. That is such a good deal! Thanks for the video!
❤❤
Yum. We too usually do a rib roast for Christmas eve along with Yorkshire pudding. So good!
Shoot fire, I am coming to your place to eat. This video made me hungry.
LOL
😅😅😅
Yuimmy!!
Holland Grill's motto used to be "if you're lookin', you're not cookin'"
❤❤
Hi Tim, thank you for this , I shared with my hubby. 😊
Good job...meat looked really yummy and you looked like you enjoyed eating it. I have a marinated roast ready in the fridge to cook tomorrow 😋
Looks so good!
Wow, great deal! That looks so yummy!!!
Merry Christmas Tim! Wish me luck! I’ve got mine on the counter now. Going into the oven at 3:00pm. I’ve watched 200 videos in the last week and was so confused!! I bought a digital meat thermometer and it arrived yesterday. The thermometer stressed me out some more. Couldn’t sleep last night stressing about this meal! And then …. I turned on my iPad this morning at 6:00am and voila!! Here was your video!! Perfect! I watched it twice! Your simple and clear instruction is exactly what I needed! Suddenly I am calm and confident! And goodbye digital thermometer 😁! Thank you for saving my Christmas dinner! ❤️🎄
Best of luck! We are eating ours tomorrow at 2!
Hi Tim. Thank you so much for your video. I really didn’t believe it would work, but decided to try it anyway. So glad I did. It came out perfectly. I wanted to use the same seasoning that you showed in the video. Our local supermarket didn’t have it but luckily Amazon had it. I followed your wonderfully clear instructions to a T. Worked great and was probably the best roast I’ve ever made. Thank you for all your terrific videos. Keep up the great work. Very much appreciated.
@@udavemartel Thank you so much for sharing your success!
❤😊
Well done. Not the meat the video. Merry Christmas Tim and Tim's mom.
❤❤
Just at Publix this week, picked up two of these specials, so excited to try this recipe for Christmas! Thanks so much for the guidance!
Looks delicious!
Tim, my daughter bought us a PRIME rib roast from the most expensive grocery store out there, you know the one, and I was a bit nervous to try this recipe on it, but we did, sort of. We have not had good experiences cooking/broiling food in our ovens at high temps without setting off smoke alarms. We only dry brined for about 12 hours, and room temped for about 5 hours. (4 lb roast) We decided to put the roast on the Weber at its highest temp, pretty close to 500 for 20 minutes, then brought it into the house in the preheated 450 oven, then turned it off and left it for two hours. (we didnt even LOOK at the oven :)) The crust and the spices we got just right. It was at 119 when we temped it and it was pretty rare when we cut into it. We decided to put the slices back on the Weber just to bring it up to medium rare. It was fantastic. I feel if we had followed your directions to the tee, it would have come out more perfect.
You did great for having to do a work around!!!
❤
❤❤❤
We tried this Chef John method at Thanksgiving - but didn't let the roast come to room temp before roasting. 6 hrs is MINIMUM so that the inside gets sufficiently done. Going to try again this week for Christmas!
💚
Currently 😂, hubby has his prime rib in the oven, per your instructions. He's all excited..I'll stick to my chicken 😂. We liked your hiking/falls video.
Hope you enjoy!
My husband shakes his head at me when I cant eat prime rib because it isnt cooked all the way through. haha I am more partial to well done chicken and beef. I know Im not the norm, but I dont like being the norm. :)
👍🏻👍🏻
Tim ,i love this ! There is an old saying .If ya looking ,you ain't cooking. This is no fail standing Rib roast ! I am not a big fan of premixed seasoning ,but again you can't miss with this McCormick blend and I am with you on the real butter. I think a lot of Southerners would use margarine, ugh!! I prefer mine cooked a little more done , but you just can't on a piece of meat like this ! If the Lord wills ,on Christmas Eve I will be double smoking two 1/2 ham 's in my Primo ceramic smoker. I will use lump charcoal and Applewood chunks ,I will score each ham with diamond shape pattern so my glaze can penetrate the ham .I will cook them at about about 275 for a couple of hours and then once they reach an internal temperature of about 135 degrees. I will then make a maple glaze and bast each Ham and let them cook for about another hour. I will then take the hams and let them rest about an hour before I slice them . Special Thanks to Malcolm Reed for this recipe. How well to these reheat ?
I put a slice in the microwave for 1 minute. Worked great!
Great tips for roasting properly. Looks delicious.
💚
Loved your way... Enjoy!
❤❤❤
That looks absolutely exquisite, Tim, and I’m sure that your home smells amazing. I pick up our prime rib from my favorite butcher this Saturday. I’m really looking forward to having it for Christmas dinner. Merry Christmas to you, your mother and the rest of your family. 🎄❤️🎄
Merry Christmas to you and yours!
Happy Christmas Tim! Thank you for this excellent tutorial on cooking the rib roast. I am anxious for my sons to visit so I can cook it ‘your way’. God bless.
❤
❤❤❤
I’m ready! We have standing rib roast for Christmas and I’m interested in seeing how your preparation compares to my husband’s 😊
Looks great. I can’t use this method because I have a gas oven (holes in the bottom for air supply) When my oven is turned off, it is cold in 30 minutes!
how can one tell if we have holes in our gas oven?
💚
😊😊
I always use this method. It’s amazing.
❤
😊
Heading to a butcher today and I think we will try this for Christmas dinner! Thanks Tim and bon appetit
Trying this today…Merry Christmas 😊
👍🤗
❤❤❤😊😊
The problem that most people have when using this cooking method is that not all ovens cook the same. Mine for example can show the oven temp at 500, but in reality when verified by temp wired prob the actual temp is 475. That's 25 off, which can effect your end results. I would recommend that if you do a lot of oven cooking that you verify your oven temp, so that you get your cook time right every time.
Excellent advice!
👍
❤❤❤
Great video thanks.
😊😊
❤❤❤
! How simple! I'm going to try this. Thank you!!!!!!!
👍
Thanks for sharing your video recipe. Happy Holidays.
❤❤❤
❤😊
Im going to try this cook temp method on xmas day, thanks in advance.
❤❤❤
I have one question - who is going to eat the rest??? Looks great.
😅
❤❤❤
I just bought one of those $6.99 a pound roast and I’ve never cooked it before so thanks for this video!
🤗
Looks yummy. I thought it would be overdone. And I would have peeked.
LOL
excellent video
❤❤❤
👍🏻👍🏻
Im with you on the 6x's rule 🤣🤣🤣🤣🤣🤣
😉
That was Good !
❤❤❤
Try a good bread, knife to slice the meat. I found that it works great.
😊😊😊
❤❤❤
Looking guuuuuud in your hood…
👍
😊😊😊
I WILL HELP YOU AND
MOM EAT THAT!!! ❤
Not being forward, just saying! Lol!
APPRECIATE THE HELP!
😅
❤❤❤
❤️😍
❤❤❤
Never cooked one of these but it was 6.99 a lb. Saving 22$ so i could not resist i only watched ur vid the others had too much ppl want and like to talk i really dont have the patience for all that. 500 per lbs room temp maranade in somethibg u prefer a butter rub so thats what i did waitubg for rm temp to chunk in oven .. let u know
Mine is in the oven right now. I am into the 2 hour phase.
Fingers crossed!
❤
❤❤❤
What was the internal temp of the roast after the 2and a half hours rest?
I didn’t measure the temp. Went strictly by time and the color inside.
@TheNewRetiredMe that's not how you cook a roast, you need to take the temp when you finish cooking otherwise it's purely a guess. I cook mine to 135 degrees and it comes out perfect everytime. I was a butcher for 10 years and we cooked them for customers every holiday in a rotisserie at the country store i worked at in Vermont.
Always check with a prob
😊😊😊
❤😊
Sadly, this method doesn't work with self-cooling convection ovens. I tested ours a couple of years ago, with the temp dropping from 500 down to 100 in less than an hour.
Dr Shawn baker did this in his. When the time came to turn off his oven, he also threw the circuit breaker that stopped the fan.🤣
@@TheNewRetiredMealways a work around!
😏
😂
There's no such meat grading category as "premium". That is the stores way of hiding the fact that this is probably a "select" grade of beef or what's known as 'no roll". This is the same as some stores labeling a cut of beef as "ranches choice" or "chef's choice" in an attempt to mislead the unknowing into thinking it is a "choice" grade of beef, hence the low pricing on these cuts.
❤😊
Tammie!
😂
😅
Hi Tim..Awesome vid..Was just curious if that's totally safe for the meat to sit out of fridge over 2 hours...Is it salted during that time,maybe?Trying not to be a busy body,just concerned..Thank you sir..😀
It’s perfectly fine. It has been salted for 36 in the refrigerator. But when at 6 hours, the center is still cool.
Thank you for your prompt reply..Merry Christmas..🎅
I watched this video twice and never heard to say what temperature you cook the roast.
It’s there. 500 degrees. 5 minutes per pound. Then turn the oven off. Leave for 2 hours. Do not open the door during that time.
❤❤😊
You need jus, where is it?
I had some today when I cooked our Christmas roast. I didn’t bother with it in this video.
😊😊😊
❤❤❤
That is rawhide. Next😮
Wait, you let raw meat sit on your counter for 6 hours? That is not proper food safety. Meat should not sit out no longer than 2 hours!
Gotta set it out that long because it’s so big.
Depends on the size....
🙃😊
Bet you are going to eat it raw.
Nope. Just perfect. :)
@@TheNewRetiredMe😂
❤❤😊
That looks delish!
👍
❤😊