I made a 6 lb prime rib this Christmas eve. I Seasoned it liberally with kosher salt, course black pepper, garlic powder and a light sprinkling of dried rosemary. I preheated my oven at 500 degrees and roasted the prime rib at that temp for 30 minutes. At the 30 min mark I turned the oven temp down to 325 degrees and continued to bake it for 1 hr and 30 minutes. Eternal temp was about 135 degrees when i checked it. I let it rest for 30 - 40 minutes before I sliced it. Perfect and Delicious.
I like that you demonstrated what happens if you carve meat that hasn't had a chance to rest. So many cooking demonstrations only explain what happens and then show the "right way". Seeing the "wrong way" can be very helpful to someone who doesn't have a great deal of professional cooking experience.
I kid you not- this man saved my life . He teaches people how to cook with the very basics to the most complicated on Prime video . Most recipes are really good , but more importantly, he knows how to teach.
This is a good video over all! There are things you can change to your liking! 500 is a hot oven I remove from fridge allowing it to become room temp having already seasoned and tied the bones back on I roast it letting it sits give from rare to med rare! You can serve it any time that you want give or take a few minutes either way!
@HomesliceDrummer I have had similar good results with a slow roasted prime rib, in a convection oven at 330 degrees for about 2 hours. Seasoned with S/P, garlic powder, onion powder, uncovered in the fridge overnight, came out perfect medium rare.
Very informative. I've just boned out and wrapped my first prime Rib roast today. Nice to see that end result. A nice piece of info to pass along to customers who ask about cooking one, etc. Seems pretty crucial in my estimation.....
I buy the cut whole, cut the ribs loose, but do not tie them back on. I just place the roast on the ribs. Butchers ties them back on so they stay with the cut in hand eking. Tiring it back on is not necessary, unless you are roasting the cut while driving a Baja 500.
It looks pretty good but lower and slower will give you a more consistent cut . Notice the thick ring of well done meat followed by pink ? Low and slow until 118 120. High blast of heat at the end for sear .
I bow to the Chef’s channel in respect and add only that the meat should be room temperature and I use more salt & pepper as a rub. Our cooking methods may differ but our intent is the same. Merry Christmas everyone!!
montanadoctor I appreciate your reply but it is a very bold and incorrect statement you’ve made. I’ve owned 3 restaurants in my life, i designed the floor plans, menus, hired staff and cooked at each one. Taking the prime out of the walk-in before dawn and letting it get to room temp while still wrapped is a widely practiced method of preparation for meat. I am referring specifically here about beef. In fact, Chef Marco Pierre White suggested that method over 30 years ago, even for individual cut steaks. So when you claim to speak for every Chef and every restaurant may I suggest that you speak for your own culinary experience and practice. The culinary arts for me is indeed an art, fantasy and vocation. Food preparation is a never ending learning experience, I hope you continue to work in our field of study if that is what you do and May God Bless!
I’m trying the slow cook and then seer method this year. Cooking it rare with a pan of Au Jus sitting next to the carving station to dip the pieces into for those who prefer it a little more done.
A nice roasting pan. What’s the brand of the pan? I missed the part about high temp, then turn it down to 350. So, what is that high temp for what duration?
Hi Robert, we don't have any idea about the pan. It’s a course with CIA so you can probably find out the recommended equipment from their site. We don’t actually go into the recipe (since those are owned by the CIA) but the time is based on the size of the meat. Chef bill here says what he has he starts high (450, maybe 5 minutes) then goes to 350 for about 1-1.5 hours.
I'm missing something. What is the purpose of cutting off the rib bones and then tying them back on. I could see the benefit of you were rubbing the roast with the bones off first but you didn't do that. Is it just to make it easier to remove the bone after it's done cooking?
+Marie Many You can see many more of Chef Briwa's courses on The Great Courses Plus! www.thegreatcoursesplus.com/cooking?US_SocialMedia&SocialMediaEditorialTwitter&
What is the high temp that you first put the roast in the oven and for how long before you turn the temp down? How long would you cook a 3.36 LB roast for? Thanks
I’m a little confused on why he is okay with having such a large grey area on the perimeter of the prime rib? To me that just ruins the meat. Wouldn’t it be better to reverse sear it or something in order to have more pink juicy meat?
J Lo I understand that. But for the sake of cooking something delicious throughout the cut, I would think a different approach would be more beneficial
edmundo oliver That’s not true. Every restaurant has disclaimers about eating raw or undercooked food. The truth is , this method is so outdated. Roasting for longer at lower temps completely eliminates that overcooked grey band which is IMO the best part of the rib roast (spinalis)
@@awesomejon48 I would start probing it with a meat thermometer after about an hour. You want an internal temperature of 120 or 130 for rare to medium rare. Let it rest for at least 30 min.
Thanks for your feedback, Jonathan. This lecture covers more of a general instruction to how to prep and cook the prime rib. The ‘high temperature’ can vary depending on the size and weight of the prime rib being used. We will take your feedback into consideration for future cooking lectures.
For all of you wondering about the temp and how long to cook for. Forget what this guy said. There is a really easy method that some of the best restaurants in the world use. First off pull your prime rib out of the fridge a few hours before and get it to room temp before trying to cook it (bigger roast take longer). Start at 500 degrees. For every pound of meat cook for 5 minutes at this temp. So a 5 pound rib roast cook at 500 degrees for 25 mins, 8 pound rib roast cook for 40 mins, so on and so forth). When you have cooked at 500 for each pound of meat turn your oven off and do not open your oven for 2 hours (no matter the size of the roast). At the end of 2 hours pull it out and let it sit at room temp for 30 mins, this method will yield a perfect medium rare. Throw some plates in the microwave for 15 seconds to get them warm. Slice, plate, and enjoy
rhcpfan1981 agree 100 percent, i heard about this method and tried it out and it works perfectly, havent done any super expensive prime rib roasts but the eye of round and bottom and top round roasts ive done like this come out perfect
I've always wondered about the use of meat thermometers. At what point to you stick it in the meat? at the 1 1/2 hour mark, or at the start of cooking and leave it in there?
Flat Thumb get the thermometer that you can leave in the roast from Walmart or Target. They are cheap and work great. Probe goes in meat and snake wire to outside of oven door, and the thermostat unit will beep when done.
Watching online videos, there seems to be basically 3 cooking techniques for cooking a prime rib/standing rib roast. 1. Start roast out at a high temperature like 500 degrees and then turn down to 350 after some browning has been accomplished. The problem as is clearly shown in this video, is that the finished roast has a ring of brown meat around the edge of the slices. I will add that this is how I cook a turkey and I add foil over the beasts after 30 minutes at 500 degrees then turn the oven down to 350. 2. Cook the roast low and slow around 200 degrees until roast shows around 120 degrees, then rest 30 minutes and back into a 500 degree oven to brown the exterior. 3. Cook roast at 500 degrees for approximately 30 minutes, and then turn oven OFF for two hours. Don't open the oven. When temperature reaches medium rare, remove from oven and carve. No resting needed. I'm still studying but I think 2or 3 are better methods?
I always do number 3 the only thing is it’s just a little too rare , not enough not to enjoy the beef but I want to tweak it just a little . Maybe. Cook for an extra minute or two at 500 .we’ll see happy holidays.
Overcooked for me. I take it off around 105-110, knowing it will end up at 115-120, which is where I like it. Rare to Med Rare depending on where the cut is.
I took out my 6 pound prime rib at 111 degrees. I let it sit for an hour. It was medium rare. 125 was what it rose up to after the hour. I hate medium rare...but that's how my wife and friends like it. I find that the numbers from on-line instructions are way too high.
Hi Joe! The late Chef Briwa actually approaches this exact topic in “Making Healthy Food Taste Great” as well as in his professor chat (can be found on The Great Courses Daily: search “Professor Chat Briwa”). You can check out “Making Healthy Food Taste Great” here on The Great Courses Plus: www.thegreatcoursesplus.com/the-everyday-gourmet-making-healthy-food-taste-great?US_OnlineVideo&SocialMediaEditorialRUclips&
No kidding. They all come on here to watch how a chef who does it for a living cooks it, then typical comment board where every plumber, mechanic & secretary thinks they can do it better. They can brag all they want about how great their method is, because nobody else here gets to taste their mess.
Everyone is an expert. It’s like those people who try a recipe and say I didn’t add this or that like the recipe called for and it tasted terrible and give it one star.....they basically just rated themselves👏👏
No offense chef but I think you overcooked that roast a bit. It looked a little to medium to me. It should've looked more rare to med rare ,that way you can always either put it back in for more time or use aus juice to help extend the cooking.
Hi, Joseph! This is a clip from a full lecture in the course The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Please click the link in the description to watch the whole thing.
"Start at a high temperature then reduce the heat." WTF does that mean? What is a high temp? 375, 400, 450, 500???? That info would help. Also telling us the weight of the roast would be helpful. Meat looked good, but more details would've been helpful.
As Yaj said. 500 F. Which is the highest most conventional electric ovens will go. You cook it that way until it gets that blackened crust you saw and then reduce the heat to normal baking temperature 350 F. Which is just to finish cooking the meat all the way. If you cooked it the entire way through at 500 F the outside would be completely scorched.
Look for Food wishes Prime Rib, This guy does not go over the temp of the meat before baking, you need more seasoning. I make it differently each year, the best one I have done, is a full salt bake. Takes a long time, but good, you make a salt bed, put roast on it and them cover the whole thing I salt and bake
Pity... Cooking a prime rib on high heat to start and then reducing the temp to a lower 350 degrees almost always results in the cap of the rib roast, probably the best part, over-cooking. Instead, try roasting the rib roast low and slow at 225 or 250 until the internal temp reaches about 117 to 120. Once that temp is reached, pull the roast out and let it rest, loosely tented under foil and a clean towel, for 15 to 30 minutes. One thing I like to do is rotate the roast to redistribute any juices that are being released. While the roast is resting, the residual heat will continue to cook the roast and it should rise another 10 degrees which gets you to the 125 mark. Towards the end of the roasting period, turn up the oven to 500 and when the resting period is over, and the oven is preheated, put the roast back in the oven for 10 to 15 minutes. When the time is up, remove the roast from the oven and carve - it will be medium rare from top to bottom and extremely tender and juicy; fantastic!
You said put in the oven for 105 mins, but how many pounds of meat you have in the video? What about if I have smaller or bigger piece of meat, how many mins it should be in the oven?
Yep you all saw it - cooking a rib roast at 350 to an internal temp of 125 and resting 30 minutes results in a medium to medium well roast - in other words, an overdone roast. Here is what you want to do. Cook your roast at a low and slow 225 until 115-120 internal temp (this will take hours for a large roast). Take it out, rest 30 min. Then put back in a 500 degree oven for 8-10 min to sear. That will be a medium rare roast, nice pink all the way through...this is known as reverse sear.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I made a 6 lb prime rib this Christmas eve. I Seasoned it liberally with kosher salt, course black pepper, garlic powder and a light sprinkling of dried rosemary. I preheated my oven at 500 degrees and roasted the prime rib at that temp for 30 minutes. At the 30 min mark I turned the oven temp down to 325 degrees and continued to bake it for 1 hr and 30 minutes. Eternal temp was about 135 degrees when i checked it. I let it rest for 30 - 40 minutes before I sliced it. Perfect and Delicious.
I like that you demonstrated what happens if you carve meat that hasn't had a chance to rest. So many cooking demonstrations only explain what happens and then show the "right way". Seeing the "wrong way" can be very helpful to someone who doesn't have a great deal of professional cooking experience.
I kid you not- this man saved my life . He teaches people how to cook with the very basics to the most complicated on Prime video . Most recipes are really good , but more importantly, he knows how to teach.
Same. I'm really grateful to him.
I like to heavily season in between bones and roast before tying back together
Exactly, a missed opportunity here in this presentation
Everyone is different but I personally don’t like meat when it sits and gets cold. Great job on the rib roasts. They looked perfectly cooked.
Juices won’t go to waste. A piece of bread to soak it up and YUM!
I just found this and I just want to thank you for sharing them. I am looking forward to watching to many more.
This is a good video over all! There are things you can change to your liking! 500 is a hot oven I remove from fridge allowing it to become room temp having already seasoned and tied the bones back on I roast it letting it sits give from rare to med rare! You can serve it any time that you want give or take a few minutes either way!
Don Bray how long do you let it sit at room temperature
I will have prime rib this Christmas. I need to learn how to cook a prime rib.
@HomesliceDrummer I have had similar good results with a slow roasted prime rib, in a convection oven at 330 degrees for about 2 hours. Seasoned with S/P, garlic powder, onion powder, uncovered in the fridge overnight, came out perfect medium rare.
@HomesliceDrummer sounds like a plan. It's too expensive to screw up!!!
I just made prime rib today. Man the cap is by far the best part of the ribeye....so damn good👌
Use the reverse sear and the cap doesn't get over cooked. Yes definitely the best part
Hi, loved your presentation. What is the high temp you start off with for how long before 350 degrees?
Very informative. I've just boned out and wrapped my first prime Rib roast today. Nice to see that end result. A nice piece of info to pass along to customers who ask about cooking one, etc. Seems pretty crucial in my estimation.....
great teaching video I'm cooking one tonight
Wow when he cut that that was gorgeous
I sprinkle a light powdering of a mixture of onion powder. garlic powder, rosemary and thyme. Otherwise the flavor is a little flat
I buy the cut whole, cut the ribs loose, but do not tie them back on. I just place the roast on the ribs. Butchers ties them back on so they stay with the cut in hand eking. Tiring it back on is not necessary, unless you are roasting the cut while driving a Baja 500.
It looks pretty good but lower and slower will give you a more consistent cut . Notice the thick ring of well done meat followed by pink ? Low and slow until 118 120. High blast of heat at the end for sear .
My mouth is watering. Nothing like a great piece of prime rib.
I bow to the Chef’s channel in respect and add only that the meat should be room temperature and I use more salt & pepper as a rub. Our cooking methods may differ but our intent is the same. Merry Christmas everyone!!
montanadoctor I appreciate your reply but it is a very bold and incorrect statement you’ve made. I’ve owned 3 restaurants in my life, i designed the floor plans, menus, hired staff and cooked at each one. Taking the prime out of the walk-in before dawn and letting it get to room temp while still wrapped is a widely practiced method of preparation for meat. I am referring specifically here about beef. In fact, Chef Marco Pierre White suggested that method over 30 years ago, even for individual cut steaks.
So when you claim to speak for every Chef and every restaurant may I suggest that you speak for your own culinary experience and practice.
The culinary arts for me is indeed an art, fantasy and vocation. Food preparation is a never ending learning experience, I hope you continue to work in our field of study if that is what you do and May God Bless!
Perfection and you can gnaw those ribs while you make the mashed potatoes. Yum
Thanks. There is nothing like cooking your own food! 🦦
😋😋😋😋 I cooked it for Thanksgiving, and will cook again for Christmas, delicious....
Thank you, chef. What heat did you sear this at and for how long?
I just found your channel and I am very impressed with your talents and skills 👌... Merry Christmas 🎅
I’m trying the slow cook and then seer method this year. Cooking it rare with a pan of Au Jus sitting next to the carving station to dip the pieces into for those who prefer it a little more done.
I do the same, as well as a cup of Au Jus on the side for dipping.
A nice roasting pan. What’s the brand of the pan?
I missed the part about high temp, then turn it down to 350. So, what is that high temp for what duration?
Hi Robert, we don't have any idea about the pan. It’s a course with CIA so you can probably find out the recommended equipment from their site. We don’t actually go into the recipe (since those are owned by the CIA) but the time is based on the size of the meat. Chef bill here says what he has he starts high (450, maybe 5 minutes) then goes to 350 for about 1-1.5 hours.
Yum! I don’t eat meat a lot but I love Prime rib! 😋
500° at 5 minutes per pound. Then let it sit in the oven off without opening the oven door for two hours.
Joseph Hollowell Thanks I will try it your way...any spice suggestions?
Burning Daylight search Tyler Florence prime rib recipe. He has an awesome rub for prime rib and it's easy.
PX13 Ray - Thank you. Found and added to favorites!
I've used this method and it's pretty much foolproof. No need to check temp.
I see you like overcooked prime rib.
very informative. thanks, I'm going to try this.
I'm missing something. What is the purpose of cutting off the rib bones and then tying them back on. I could see the benefit of you were rubbing the roast with the bones off first but you didn't do that. Is it just to make it easier to remove the bone after it's done cooking?
Try taking the course to find all the answers to your questions!
Great job..best recipe so far...no joking just cooking...thank you sir.
Thanks, Robert! We're glad you enjoyed it. Enjoy your Prime Rib :D
@@TheGreatCourses For Christmas
Dude you are making me hungry.
It's prime rib for Thanksgiving this year. Thanks for video I'm excited!!
+Marie Many You can see many more of Chef Briwa's courses on The Great Courses Plus! www.thegreatcoursesplus.com/cooking?US_SocialMedia&SocialMediaEditorialTwitter&
how long did you leave it in the oven on high heat before you change it to a lower 350 f
george med
Do NOT long roast @ 350 degrees unless you want to look like a chump!
William Ostrander a
What is the high temp that you first put the roast in the oven and for how long before you turn the temp down? How long would you cook a 3.36 LB roast for? Thanks
Hi, Debbie! About 450* would be the high heat. Happy cooking!
Hi, Debbie! About 450* would be the high heat. Happy cooking!
Thank you! Great tips and explanations.
I’m a little confused on why he is okay with having such a large grey area on the perimeter of the prime rib? To me that just ruins the meat. Wouldn’t it be better to reverse sear it or something in order to have more pink juicy meat?
Justin Bowen the cap is the most delicious, gray or not!
safety in restaurants, at home you could eat it pink
J Lo I understand that. But for the sake of cooking something delicious throughout the cut, I would think a different approach would be more beneficial
edmundo oliver
That’s not true. Every restaurant has disclaimers about eating raw or undercooked food. The truth is , this method is so outdated. Roasting for longer at lower temps completely eliminates that overcooked grey band which is IMO the best part of the rib roast (spinalis)
What temp is the “high temperature”? to start with? You should specify and how many minutes before going down to 350 degrees.
I start at 500 degrees for about 10 minutes, and then drop it to 350. For how long depends on the size of the roast.
@@charliec5653 so a 5 lbs would be how long for 350 degrees? Thanks for the reply by the way👌👍
@@awesomejon48 I would start probing it with a meat thermometer after about an hour. You want an internal temperature of 120 or 130 for rare to medium rare. Let it rest for at least 30 min.
Thanks for your feedback, Jonathan. This lecture covers more of a general instruction to how to prep and cook the prime rib. The ‘high temperature’ can vary depending on the size and weight of the prime rib being used. We will take your feedback into consideration for future cooking lectures.
nicely done and genius on the bones.. nicely done Sir & Chef. respects
This is so cool !! It is a great recipe that is worth trying. I mostly smoke
mine but this one has a very nice flavor!!!
Why not season between the bone and the meat 🍖?
For all of you wondering about the temp and how long to cook for. Forget what this guy said. There is a really easy method that some of the best restaurants in the world use. First off pull your prime rib out of the fridge a few hours before and get it to room temp before trying to cook it (bigger roast take longer). Start at 500 degrees. For every pound of meat cook for 5 minutes at this temp. So a 5 pound rib roast cook at 500 degrees for 25 mins, 8 pound rib roast cook for 40 mins, so on and so forth).
When you have cooked at 500 for each pound of meat turn your oven off and do not open your oven for 2 hours (no matter the size of the roast). At the end of 2 hours pull it out and let it sit at room temp for 30 mins, this method will yield a perfect medium rare. Throw some plates in the microwave for 15 seconds to get them warm. Slice, plate, and enjoy
rhcpfan1981 yes that is totally correct!
That is the perfect way to cook Prime Rib Thank You
While this is an easy method, it ends up with a grey band in your meat, because the outside is cooking faster than the inside.
rhcpfan1981 agree 100 percent, i heard about this method and tried it out and it works perfectly, havent done any super expensive prime rib roasts but the eye of round and bottom and top round roasts ive done like this come out perfect
rhcpfan1981 fully agree with you! This method has worked for me several times. Just make sure no one opens the oven to see the meat and you are good.
rhcpfan1981 yep
Thank you so much!
Nice kitchen
good instructions
I have this 24 part Great course. Its worth the money.
Thank you.
Thank you very much for being informative. I'm going to five it a go for a new years dinner. 🤞
Why didn't you season the meat "under the bone" before putting it back together/tying it? This looks wonderful though
I've always wondered about the use of meat thermometers. At what point to you stick it in the meat? at the 1 1/2 hour mark, or at the start of cooking and leave it in there?
+Flat Thumb I use a digital thermometer with a meat probe so I can watch the temperature as it cooks in the oven.
On
Flat Thumb get the thermometer that you can leave in the roast from Walmart or Target. They are cheap and work great. Probe goes in meat and snake wire to outside of oven door, and the thermostat unit will beep when done.
Watching online videos, there seems to be basically 3 cooking techniques for cooking a prime rib/standing rib roast. 1. Start roast out at a high temperature like 500 degrees and then turn down to 350 after some browning has been accomplished. The problem as is clearly shown in this video, is that the finished roast has a ring of brown meat around the edge of the slices. I will add that this is how I cook a turkey and I add foil over the beasts after 30 minutes at 500 degrees then turn the oven down to 350. 2. Cook the roast low and slow around 200 degrees until roast shows around 120 degrees, then rest 30 minutes and back into a 500 degree oven to brown the exterior. 3. Cook roast at 500 degrees for approximately 30 minutes, and then turn oven OFF for two hours. Don't open the oven. When temperature reaches medium rare, remove from oven and carve. No resting needed. I'm still studying but I think 2or 3 are better methods?
I always do number 3 the only thing is it’s just a little too rare , not enough not to enjoy the beef but I want to tweak it just a little . Maybe. Cook for an extra minute or two at 500 .we’ll see happy holidays.
wow some rec. i must try! thanks
500 degree oven, 5 minutes per pound, then shut off oven and let in stay in oven for 2 hours. Have the same medium rare prime rib roast.
You watched that stupid cowboys video I see. He's clueless.
This works great for smaller roast. In the 10 to 15 lb range a reverse sear is preferred as 50 to 75 min at 500 will burn the outside.
The ribs are the best.
I will be cooking a 10 # boneless Prime Rib from our local butcher. Do the same rules of time work for the boneless roast?
Overcooked for me. I take it off around 105-110, knowing it will end up at 115-120, which is where I like it. Rare to Med Rare depending on where the cut is.
so what you're saying is that flavor form the bones will ooze up into the meat?
Nope.
Excellent, excellent video!
good video! Thanks.
You said you were going to start out at 350, but never told us what and when you were going to turn it down to. Anyone know? thanks
In my opinion this piece of meat is best when it comes out of the oven at about 118 degrees Fahrenheit and then after resting it's perfect
Okay this helps me with a small none in roast.. what do I do with 20lb.
Brad Davis same thing, just cook it longer.
@@aprilcooke8340 Thanks that's what we did.. But now I know how Wilma Flintstone felt...
Why don't you season the ribs before tying them back on?
I took out my 6 pound prime rib at 111 degrees. I let it sit for an hour. It was medium rare. 125 was what it rose up to after the hour. I hate medium rare...but that's how my wife and friends like it. I find that the numbers from on-line instructions are way too high.
You know..RUclips says to be kind. But no one listens. It's horrible the ways they put DELICIOUS foods on just to taunt me!😢I want Prime Rib!
Chef Briwa through Great Courses inspired me to put effort into learning how to cook. Access to an instructor from the CIA is too hard to pass up.
Very nice!!
Nice and juicy beef prime ribs.
Can you cook two prime bibs at the same time?
Yes, as long as neither roast is touching the sides of the oven.
Eu sou cozinheiro por profissão...será q tem uma versão dublado???
I don't know, I've seen alot of fancy spicing techniques. I personally just opt in order for salt, pepper, and garlic.
I would have put spicing between the ribs and meat before tying.
Sous vide for edge to edge pink
hi i am diabetic and cannot eat salt. i have developed a dislike for the taste of salt now so would you recommend something else besides salt please.
Hi Joe! The late Chef Briwa actually approaches this exact topic in “Making Healthy Food Taste Great” as well as in his professor chat (can be found on The Great Courses Daily: search “Professor Chat Briwa”). You can check out “Making Healthy Food Taste Great” here on The Great Courses Plus: www.thegreatcoursesplus.com/the-everyday-gourmet-making-healthy-food-taste-great?US_OnlineVideo&SocialMediaEditorialRUclips&
@ 5:41 Too much of a "brown ring" around the roast, which means FAILURE!!!
As he pushes the prime rib to force out juice. What a donut.
I love all the expert comments here!
No kidding. They all come on here to watch how a chef who does it for a living cooks it, then typical comment board where every plumber, mechanic & secretary thinks they can do it better. They can brag all they want about how great their method is, because nobody else here gets to taste their mess.
Everyone is an expert. It’s like those people who try a recipe and say I didn’t add this or that like the recipe called for and it tasted terrible and give it one star.....they basically just rated themselves👏👏
No offense chef but I think you overcooked that roast a bit. It looked a little to medium to me. It should've looked more rare to med rare ,that way you can always either put it back in for more time or use aus juice to help extend the cooking.
You didn't say what the oven temp was initially before reducing to 350.
Hi, Joseph! This is a clip from a full lecture in the course The Everyday Gourmet: Rediscovering the Lost Art of Cooking. Please click the link in the description to watch the whole thing.
look up paula deans (might be on food network page)standing rib roast recipe . it's the best- and you get time for some touch football in the yard.
"Start at a high temperature then reduce the heat."
WTF does that mean? What is a high temp? 375, 400, 450, 500???? That info would help.
Also telling us the weight of the roast would be helpful.
Meat looked good, but more details would've been helpful.
I agree!!
Tim M high temp meaning 500° F.
As Yaj said. 500 F. Which is the highest most conventional electric ovens will go. You cook it that way until it gets that blackened crust you saw and then reduce the heat to normal baking temperature 350 F. Which is just to finish cooking the meat all the way. If you cooked it the entire way through at 500 F the outside would be completely scorched.
Tim M you can't use the same method anyway. aim for your preferred internal temperature.
Look for Food wishes Prime Rib,
This guy does not go over the temp of the meat before baking, you need more seasoning. I make it differently each year, the best one I have done, is a full salt bake. Takes a long time, but good, you make a salt bed, put roast on it and them cover the whole thing I salt and bake
Lol ...
Mop up the cutting board with a piece of 🍞...
LET 🍖 REST !!!
Perfection:)
Pity... Cooking a prime rib on high heat to start and then reducing the temp to a lower 350 degrees almost always results in the cap of the rib roast, probably the best part, over-cooking. Instead, try roasting the rib roast low and slow at 225 or 250 until the internal temp reaches about 117 to 120. Once that temp is reached, pull the roast out and let it rest, loosely tented under foil and a clean towel, for 15 to 30 minutes. One thing I like to do is rotate the roast to redistribute any juices that are being released. While the roast is resting, the residual heat will continue to cook the roast and it should rise another 10 degrees which gets you to the 125 mark. Towards the end of the roasting period, turn up the oven to 500 and when the resting period is over, and the oven is preheated, put the roast back in the oven for 10 to 15 minutes. When the time is up, remove the roast from the oven and carve - it will be medium rare from top to bottom and extremely tender and juicy; fantastic!
Geoff Pike Best method on here.
Agreed. Turning the oven up & down is just goofy, when slow roast and a probe thermometer is all you need for perfect results.
Hi I have 5 pound roast. Would you please let me know the estimate time on 225?
I think this reverse sear method is the best. Great results...and you avoid that uneven browning...
Disregard this video and follow this method
You said put in the oven for 105 mins, but how many pounds of meat you have in the video? What about if I have smaller or bigger piece of meat, how many mins it should be in the oven?
@ 4:47 If this roast is supposed to be so "juicy", then WHERE is the "juice"?
I don't see anything but *dry* meat.....
Because the meat has rested and the juice has redistributed in the meat
You have to pretend the juice is there or else it won't be juicy...
Show us how to prperly cut it off the rib bone
How do u make the gravy! Aujus
Thank you but no pink for me. Needs to be med well. But that's just me. Take. Care. N good instructional vid.
You should season the meat before replacing the rib bones
Yep you all saw it - cooking a rib roast at 350 to an internal temp of 125 and resting 30 minutes results in a medium to medium well roast - in other words, an overdone roast. Here is what you want to do. Cook your roast at a low and slow 225 until 115-120 internal temp (this will take hours for a large roast). Take it out, rest 30 min. Then put back in a 500 degree oven for 8-10 min to sear. That will be a medium rare roast, nice pink all the way through...this is known as reverse sear.
he didn't say what temp to set the oven at
your method is terrific but your knife needs to be sharper.
+Eva Staitz a knife always needs to be sharper even the sharpest the sharper the better
My Dad, a butcher for 50+ years, would have smacked you in the giblets, if you know what I mean...
Maybe you should have seasoned meat under bone before you tied
Man, I prepared it for Easter. But I way over salted it 😔.
I’m going to try that I never knew that she could use the rib bones as the rack and 125° I like my prime rib rare
Awesome, TY for sharing this info - YUM 👅
Idc how expensive this is.. I need medium well!!
Looks great but id have taken it out about 10-15 minutes earlier to get a pinker center, rare is the only way to eat prime rib
Steve Mcqueen medium rare. If he cooks rare too many people will dislike.
ekim lonamaga no youre wrong
No searing before roasting? Why? It cuts down the roasting time and the seared caramlization is better than the oven alone.
he's no Chef John that's for sure!
going back to the bbq pit boys channel .
It sure seems like cutting the bones off after cooking, or leaving them to each person to remove themselves, would be better.