You will leartn how the industry works and yet masy not become a master chef! Tough industry, just like the music and acting industry but on a larger scale!
My dad made a prime rib roast every holiday because he didn’t like turkey or ham. He always did the 500 then 250 technique and the grey ring was always there. I wish he was still around so I could show this to him and help him make it like this. Miss you dad.
That’s the technique I use, and I get the grey band as well. I want to try this, but I’m curious what temp the roast should be after the 250° roasting, but before turning up the heat.
@@aberdeendh I pull mine at around 115-118° then wrap tightly in foil for an hour while I prep dinner then back at 500 until I like the look I get a more rare side of medium rare this way and it really turns out nicely
Sorry about your dad. BTW, the chef said to do reverse sear >>> it is 250 to cook the meat first and then 500 to broil/sear the meat. Otherwise, you get greyband in the meat. The same thing happens if you pan sear the meat first and then put it to roast in oven.
Reverse sear is the way to go. Also starting the roast at like 200 for the first half hour and bring up the temp super slow to 225 max will ensure you don't have the grey ring.
Two years ago I did a similar roast following Alton Browns video. His method is similar but he dries( not brines) his roast for a week in the fridge without the salt and wrapped in cheesecloth. He also cooks at 250 degrees F, but he recommends using a thermometer so you can pull the roast when the internal is 118F. Then you rest the roast out of the oven for at least a half hour before putting it in to sear at 450 - 500 degrees. The results were awesome.
Replying to BradiKal61: Thank you. I was wondering what internal temp to pull it out of the oven and what final temp to be. I'm thinking he cut that purely down the middle So if im.someone who enjoys medium id be happier with the end pieces? Maybe medium on the ends with medium rare inside. Thus happy guests with various doneness requests?
Frank Proto is a culinary genius. I watched his videos and tried a few immediately. Best tutorials on RUclips. Thank you Frank for all your instruction and helpful technique tips.
Made this for Christmas dinner just like he said. All I can say I died and went to heaven . Absolutely the best I have ever cooked a prime rib. Thank you and Merry Christmas.
Something I like to do with spent vegetables like that is just blend them totally smooth and then use it to add some body to soups. A big spoonful is a great addition to a bowl of instant noodles haha
There are so many ways to cook a prime rib and this is the PREP/COOKING method I use (salt and pepper,in the frig for 24hrs, slow roast at 250F etc...) but I prefer to make a butter, rosemary, tyme, garlic rub instead of only salt and pepper.
i like the part at like 10 min where he forgets he's being recorded, the hindbrain takes over and, almost with frustration, he just whispers "I can't wait to taste it"... i know that feeling Frank. I know that feeling.
I do the same technique but I do a sear in cast iron before it goes in the oven. And I always use a probe for temping. Pretty much fool proof. Excellent presentation, Chef.
I'm going to do this for my prime rib this year. By combining it with another reverse sear recipe. Both of these together should make an absolute awesome roast. I agree. I like the idea of not having that gray ring.
I've always been a grill/griddle guy, but this year I'm making my family a prime rib for Christmas Day. Thanks so much Frank! This video came in clutch.
Except it's not really explained that well, or all the steps shown very clearly... And sometimes I greatly disagree with his advice. Look at how other people do these things as well. I like his up-beat attitude, though.
Everything you do looks amazing, and I love learning new techniques and tricks to use at my job... BTW: If you want to keep MORE heat, turn the glossy side of the foil towards the meat... It's the reflective part... It reflects light AND heat waves... PS: I'm SURE you already knew that, so I'm sorry in advance for butting in... I guess I just wanted to sound bright for 2 seconds... LOL!!!
My dad makes his prime rib like this only he cold smokes it for about 8 hours and then finishes it on a high heat grill to char the outside. Still think its the best I've ever had.
I would personally use a meat thermometer to time when to take it out. Also after it has rested I prefer to put it back into the oven at 500f for 8-10 minutes to crisp it up more.
It's been 6 years since I made prime rib (excellent btw with Yorkshire pudding) since I'm now retired and poor😊. So I'm just watching this for the drool factor!
Did you skip the 500F for 10-15 mins part during this roast? Do we let it rest for 30 mins and then put it in for another 10-15 mins or just crank it up to 500F and let the temperature gradually rise for 10 mins while it's in there?
I don't know about them, but when I've reversed seared my prime ribs- cook at 250 till done ( 130 for med rare) then rest for 30 minutes, then put in a 500 degree oven. works great.
I'm choosing to increase the temp to 500° once I'm around 120° and watch the temp carefully til I'm around 130-135 then remove. I'm confident it'll still be amazing.
His prime looks amazing but there is too little info. Like you said, what temp do I cook it until during the initial cooking at 250°. If my roast is smaller than this one, do I still cook it for the same time? What about the 500° cook, does that time get adjusted based on weight?
@@aberdeendh1st sear you wanna cook to just below medium rare 120-125 then take out and let it rest for 30 mins. Time will vary on weight and initial temperature of the meat. using a wired thermometer while meat is roasting in the oven helps tremendously!
I love Horseradish with Prime Rib. But, I did notice the texture of the one he use seems to be rather chunky. I wonder what else he put in it, or perhaps just the horseradish wasn't ground too finely.
I skin the Garlic and onions because I love that stuff with my taters and whatnot. My mom always told me, "don't waste anything". I listened. That is awesome. Dude I'm hungry.
Absolutely spot on cooking 👌. I, too, think rib roast is best is the medium to medium rare range. Here's a hot take, though... I think the spinalis cooked at least medium, but preferably medium well, is the hot ticket. It's got superior texture that way - not quite as rubbery and slimy feeling.
Back in the mid 80s my mom tried this at $5.25/pound. That was an over the top price for meat back then. The results were not the best with the 550 oven then shut it off for 2 hours and don't look at it method. They were always medium to medium well. Meat thermometers were barely a thing back then but when I became an adult the reverse sear was the only way. Lots of people slow roasted and seared at the end even before youtube. Reverse sear was not a term but people did it. My stepdad came into the picture in 1999 and his family had been doing it long enough to be a tradition.
Over several yrs ago I ,ade a secret menu item in the local casino's restaurant whenever I order their daily prime rib special. I got it grilled medium rare which ends up just below medium with the surface being seared with grill marks and sealing the juice resulting in having a different flavor profile. It's not advertised or promoted by the staff but I've seen others order it again sinc I started it after seeing me order my steak this way.
It looks great but I disagree with the step of 250° for 3 or 4 hours. Yes 250° but you have to have some internal temperature to pull it out and let it rest before you do the 500 degrees. 120 125 is popular internal temp.
So we tried this recipe when it came out granted used a 5 pound roast. Cooked at roughly 20 minutes per pound at 250. And seared for 10 at 500. It didnt turn out bad but definitely more rare than franks which I did not expect with the smaller roast. Anyone else have feedback on this? Or ideas. Everything else I followed exactly
Chef, do you not use core temperature probes? How do you know then to crank it up without knowing the core temperature? If you were using a probe what would be your target temp - 48C?
It was done very simple way I believed this is on the Franks personal youtube channel - I dont get why his personal channel is not in description of the video. What a shame.
I would test the internal temperature of the meat before searing. That way it will be cooked to the level one wants it to be, not some generic way that might be too rare or not rare enough...
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
This channel made me want to go culinary school and now my first semester is almost done. Thanks Epicurious
I want to go to culinary school some day
I hope Epicurious sees this!
Me tooo
Wow!
You will leartn how the industry works and yet masy not become a master chef! Tough industry, just like the music and acting industry but on a larger scale!
My dad made a prime rib roast every holiday because he didn’t like turkey or ham. He always did the 500 then 250 technique and the grey ring was always there. I wish he was still around so I could show this to him and help him make it like this. Miss you dad.
That’s the technique I use, and I get the grey band as well. I want to try this, but I’m curious what temp the roast should be after the 250° roasting, but before turning up the heat.
@@aberdeendh I pull mine at around 115-118° then wrap tightly in foil for an hour while I prep dinner then back at 500 until I like the look
I get a more rare side of medium rare this way and it really turns out nicely
Sorry for your loss.
Sorry about your dad. BTW, the chef said to do reverse sear >>> it is 250 to cook the meat first and then 500 to broil/sear the meat. Otherwise, you get greyband in the meat. The same thing happens if you pan sear the meat first and then put it to roast in oven.
Reverse sear is the way to go. Also starting the roast at like 200 for the first half hour and bring up the temp super slow to 225 max will ensure you don't have the grey ring.
I see Frank I click !!!
D!(K Eating is insane
Automatic click. Love Frank!
I love that Frank seems happier over time. I hope you are enjoying all these great videos ❤
Two years ago I did a similar roast following Alton Browns video. His method is similar but he dries( not brines) his roast for a week in the fridge without the salt and wrapped in cheesecloth. He also cooks at 250 degrees F, but he recommends using a thermometer so you can pull the roast when the internal is 118F. Then you rest the roast out of the oven for at least a half hour before putting it in to sear at 450 - 500 degrees.
The results were awesome.
Truthfully it's a better technique, I add the salt the day before I cook mine to brine. It's basically full proof.
How can you "dry brine" without salt? Did you mean dry age?
Don’t forget making the Yorkshire pudding with the meat drippings.
You're correct, it's not dry brining as much as just DRYING the meat and supposedly concentrating the flavor.
@@guzzijack9714
Replying to BradiKal61:
Thank you. I was wondering what internal temp to pull it out of the oven and what final temp to be.
I'm thinking he cut that purely down the middle
So if im.someone who enjoys medium id be happier with the end pieces? Maybe medium on the ends with medium rare inside. Thus happy guests with various doneness requests?
Frank Proto is a culinary genius. I watched his videos and tried a few
immediately. Best tutorials on RUclips. Thank you Frank for all your instruction and helpful technique tips.
"I'm not going to be shy with the salt."
Frank, when are you ever??
With a cut like that, now is no time for caution.
Just tried this recipe. Turned out awesome!
Made this for Christmas dinner just like he said. All I can say I died and went to heaven . Absolutely the best I have ever cooked a prime rib. Thank you and Merry Christmas.
I like to add wine to the mirepoix before I put the roast in the oven. It really elevates the au jus.
Hands down whether red or white wine
Thank you
@ryankim3612 You are most welcome! 😊
I’m going to do this
Veg in the compost?? No... That garlic would go on a plate and we'd eat that sh*t like candy 🤣
Yeah all those veggies should get plated with the meat
Lol. Yup!
Not into the compost pile, into my belly. : )
@davidcox3076 Mine too! I LOVE roasted vegetables, especially roasted carrots.
Something I like to do with spent vegetables like that is just blend them totally smooth and then use it to add some body to soups. A big spoonful is a great addition to a bowl of instant noodles haha
Thanks for the tip 👍 I'm gonna try that next time
You can freeze the puree into an ice cube tray to keep it and portion out the “spoonfuls”
Doesn't get bitter after bleeding?
There are so many ways to cook a prime rib and this is the PREP/COOKING method I use (salt and pepper,in the frig for 24hrs, slow roast at 250F etc...) but I prefer to make a butter, rosemary, tyme, garlic rub instead of only salt and pepper.
I love how he’s concerned with people being able to afford a roasting pan while teaching them how to cook a $300 piece of meat
Did he say that's how much this one cost? That seems really high.
@@jeffdean4386he said it was 13 pounds. 19 bucks a pound seems to be the average so about 250
so, you just charge everyone $20 a head. A mere pittance for restaurant quality prime rib.
It’s not $300 tho
@@spinningbackspin try 55 at the restaurant Looks delishi.
i like the part at like 10 min where he forgets he's being recorded, the hindbrain takes over and, almost with frustration, he just whispers "I can't wait to taste it"... i know that feeling Frank. I know that feeling.
Don't throw that garlic away! You can plop it on my plate and I'll eat it all!!
He didn't do a plating presentation this time. I guess he forgot due to his growling stomach!
That garlic is going to be soft after all that cooking. I would save it and spread it on some bread rolls.
Absolutely! Bring out the warm rolls 😂@@edthelazyboy
@@edthelazyboy🤔😋😋
I had just said something to my mom the other day about Chef Frank! Glad to see a vid of his pop up, hope you're well Chef!
Your phone is listening to you
@@winston9971 Exactly! Not a coincidence at all.
What an impressive piece of meat! Fascinating! Great job, Frank! Love your lessons ❤
…and the prime rib is also impressive 😏
Lol indeed 😂@@kevin35905
@@kevin35905 Ha Ha!
I do the same technique but I do a sear in cast iron before it goes in the oven. And I always use a probe for temping. Pretty much fool proof. Excellent presentation, Chef.
Thank you chef. My grandfather made prime rib when I was a kid....I miss it. 🎉I can't wait to make it myself🎉
I'm going to do this for my prime rib this year. By combining it with another reverse sear recipe. Both of these together should make an absolute awesome roast. I agree. I like the idea of not having that gray ring.
Only thing I would add is a bit of red wine to the Jus and let it cook in. Will make a world of difference...
And I like a bit more rosemary, chopped and added with the salt. It's my fave herb for prime rib.
Any particular kind of red wine?
@@Aeroman08use one that you will drink
@carlosprieto1242 I like to add the wine with the veggies when I first put the roast in the oven. It makes the au jus even better.
@@Aeroman08Something very expensive
Did this on my pellet smoker & finished in super hot oven! Another level of yummy ness
I've always been a grill/griddle guy, but this year I'm making my family a prime rib for Christmas Day. Thanks so much Frank! This video came in clutch.
Frank is the GOAT!
I love how happy Frank is when he talks about the crust.
Never skip a Frank video!
Except it's not really explained that well, or all the steps shown very clearly... And sometimes I greatly disagree with his advice. Look at how other people do these things as well. I like his up-beat attitude, though.
@@H4KnSL4Ktry Jeanne Pierre on RUclips. He always goes into great detail and cooks as he goes. And, he's funny!
I do the same thing, dry brine fridge, what a difference it makes.
Reverse sear for the win! What a gorgeous piece of meat.😊
Everything you do looks amazing, and I love learning new techniques and tricks to use at my job...
BTW: If you want to keep MORE heat, turn the glossy side of the foil towards the meat... It's the reflective part... It reflects light AND heat waves...
PS: I'm SURE you already knew that, so I'm sorry in advance for butting in...
I guess I just wanted to sound bright for 2 seconds... LOL!!!
When he cut into it my mouth watered😂
The tip on big chunks for mirepoix alone is worth watching this vid for.
Chef johns leave it in the oven recipe has worked wonders for me
You could tell us what temp to pull it out!!
After high heat, 115-120 internal. Resting does the rest to get it to 130-135 med rare. Merry Christmas!
My dad makes his prime rib like this only he cold smokes it for about 8 hours and then finishes it on a high heat grill to char the outside. Still think its the best I've ever had.
the best one I did was sous vide , after into dehydrator for 30 min , and oven 500F to get color 10-15 min
Looks delicious! I’m making it for Christmas.
This is the best tutorial yet on how to cook a standing rib roast.
That 1st cut after cooking. 🤌🤤
Excelente 🎉🎉🎉🎉
Frank really called it the jus. America is healing.
🙌
😂😂😂😂😂😂😂😂
"au jus sauce"
It's the Jews, G-0-Y-1-M!
Very nice!
Frank know what he’s doing in the kitchen 👁️👀 🏆
I would personally use a meat thermometer to time when to take it out. Also after it has rested I prefer to put it back into the oven at 500f for 8-10 minutes to crisp it up more.
Go to 5:50. He then mentioned crisping the roast.
I see frank
And im here 😊😊
It's been 6 years since I made prime rib (excellent btw with Yorkshire pudding) since I'm now retired and poor😊. So I'm just watching this for the drool factor!
Did you skip the 500F for 10-15 mins part during this roast? Do we let it rest for 30 mins and then put it in for another 10-15 mins or just crank it up to 500F and let the temperature gradually rise for 10 mins while it's in there?
I don't know about them, but when I've reversed seared my prime ribs- cook at 250 till done ( 130 for med rare) then rest for 30 minutes, then put in a 500 degree oven. works great.
@@thomasjosephson4428that's exactly what I do.
I too didn't think this was made very clear in the video.
I'm choosing to increase the temp to 500° once I'm around 120° and watch the temp carefully til I'm around 130-135 then remove. I'm confident it'll still be amazing.
you are correct. they skipped the final 10-15 min sear which will help give it a nice crust. and yes let it rest 30-45 mins then final 500F sear
What is the internal temperature when it comes out of the oven?
Delicious cook 👍🏼
Making this today 👍
What temp did he cook the meat to before he turned up the oven to 500deg? Also resting will raise temp further to what exactly for medium? thx.
His prime looks amazing but there is too little info. Like you said, what temp do I cook it until during the initial cooking at 250°. If my roast is smaller than this one, do I still cook it for the same time? What about the 500° cook, does that time get adjusted based on weight?
@@aberdeendh1st sear you wanna cook to just below medium rare 120-125 then take out and let it rest for 30 mins. Time will vary on weight and initial temperature of the meat. using a wired thermometer while meat is roasting in the oven helps tremendously!
I wish I could make this without my partner complaining- it's raw!
Might wanna change your partner...
My other half likes well done - so I always get her a cheaper cut of meat and wait until it's half cooked before putting mine on.
Put their slices back in the oven while getting everything else ready
“Into the microwave, Honey!”
Just cook hers longer Jfc is it that difficult?
Thank goodness he brought in the horseradish sauce at the end! I feared the worst. That being said, I would have liked to see Frank prepare it.
I love Horseradish with Prime Rib. But, I did notice the texture of the one he use seems to be rather chunky. I wonder what else he put in it, or perhaps just the horseradish wasn't ground too finely.
Plain horseradish, not creamy, is best IMO. @@88KeysIdaho
love this channel so much!
Frank: "This is enough for 6-8 people"
Me: 🤣😂🤣😂🤣😂🤣😂🤣😂. "That’s barely enough for me…"
OMG! I need to have this! I've had prime rib, but nothing close to par with that!
You didn’t even taste it. How would you know?
Generally, how many minutes per pound? I have a seven pounder and am going to use this method. Merry Christmas!!
I'd love to know your horseradish sauce recipe too!
Very helpful…thank you!
what's in the horseradish sauce? Great video. It's on the menu to cook!
I skin the Garlic and onions because I love that stuff with my taters and whatnot. My mom always told me, "don't waste anything". I listened. That is awesome. Dude I'm hungry.
Wish you posted this last weekend before I ruined my prime rib lol
Mine is in the oven now the place smells amazing I did the 500 degree oven then turned off the oven for 2 hours let’s see how it comes out!
Chef outstanding job!👍!😇!
Absolutely spot on cooking 👌. I, too, think rib roast is best is the medium to medium rare range.
Here's a hot take, though... I think the spinalis cooked at least medium, but preferably medium well, is the hot ticket. It's got superior texture that way - not quite as rubbery and slimy feeling.
Frank: "I'm not gonna be shy with the salt"
Crowd: *act surprised*
Looks fantastic!!
Beautifully done,
I watched this and I’m a vegetarian …why ? Cos it’s Frankxxx
Thanks for the Instructions.
That's a perfect cook.
Back in the mid 80s my mom tried this at $5.25/pound. That was an over the top price for meat back then. The results were not the best with the 550 oven then shut it off for 2 hours and don't look at it method. They were always medium to medium well. Meat thermometers were barely a thing back then but when I became an adult the reverse sear was the only way. Lots of people slow roasted and seared at the end even before youtube. Reverse sear was not a term but people did it. My stepdad came into the picture in 1999 and his family had been doing it long enough to be a tradition.
Now I now that Frank has something to do with sea saltness. As usual, great video!
Over several yrs ago I ,ade a secret menu item in the local casino's restaurant whenever I order their daily prime rib special. I got it grilled medium rare which ends up just below medium with the surface being seared with grill marks and sealing the juice resulting in having a different flavor profile. It's not advertised or promoted by the staff but I've seen others order it again sinc I started it after seeing me order my steak this way.
You could also cook the jus down into a semi demi glace. Yum!
It would become inedible salt as it concentrated.
For us novices, it would be nice to know what internal temperature to cook it to.
That’s what I want to know too.
FANTASTIC!
It looks great but I disagree with the step of 250° for 3 or 4 hours. Yes 250° but you have to have some internal temperature to pull it out and let it rest before you do the 500 degrees. 120 125 is popular internal temp.
We're making this today!
Frank is top tier content
sure ok
@cwg73160 you joined RUclips 13 years ago and have no content and no subs lol
Similar to sous vide, I thought that with a reverse sear, you didn't have to rest the meat after cooking. 🤔
You rest it between your main cook and the reverse sear. So after you take it out of the 500F oven, you don't need to let it rest again.
Great demonstration. Maybe next time you can explore the variation in cuts of rib roast?
If aiming for medium rare - at what temp do you crank the heat up to get the crust? Once it hits 110F?
What about "dry brining" for 4-5 days, wrap it in cheesecloth?
great video
So we tried this recipe when it came out granted used a 5 pound roast. Cooked at roughly 20 minutes per pound at 250. And seared for 10 at 500. It didnt turn out bad but definitely more rare than franks which I did not expect with the smaller roast. Anyone else have feedback on this? Or ideas. Everything else I followed exactly
Chef, do you not use core temperature probes? How do you know then to crank it up without knowing the core temperature? If you were using a probe what would be your target temp - 48C?
This recipe got me laid. And with a total snack. Thanks Chef Frank!
Same 😂
Would love a Frank ft Molly Baz video
Most excellent
Looks great
Find someone who makes you feel like Frank Proto with the crust piece
thanks
It was done very simple way I believed this is on the Franks personal youtube channel - I dont get why his personal channel is not in description of the video. What a shame.
Unless I’m crazy and somehow missed it , it didn’t seem like you ever showed the step where you put it in at 500° for 10 to 15 minutes?
5:52 Yall skipped the final 500F sear 😂
Chef Frank can you make a roast orange chicken one please? I’d like to make that for my family for Christmas
Don't forget the Yorkshire Pudding
I would test the internal temperature of the meat before searing. That way it will be cooked to the level one wants it to be, not some generic way that might be too rare or not rare enough...
my heart! 😍😋