This is hands down the most comprehensive, spot on PERFECT tutorial for any food prep that I have ever seen. This is a class, not a recipe. As a former professional cook, I appreciate that he takes you every step of the way with clear explanations for everything he does, and most importantly, why he's doing it. Add the fact that Anthony Bourdain is a food hero for Steve too, and I'm subbed! I'll be making my PR for New Year's Day.
I'm always surprised at how good his videos are. He doesn't seem to hold back. I'm sure a lot of culinary institutes and grandmothers are not happy with him haha, but I sure am.
The aroma while you were searing, roasting, making the jus. . . The warmth in the kitchen. . . The pending holiday and meal excitement! Thank you for helping us all learn and experience the value creating memories that endure!
Far and away the best straight to the point... no gimmickery... no buzzinga... just straight instruction and cooking and most importantly RESULTS. This is the best cooking channel! PERIOD
As a chef that used to cook but doesn’t professionally now I love watching your videos, you inspire me to cook great food for people I love, which is what I Hope makes you happy.
I made this for Thanksgiving and it was incredible. I crusted mine with herb de provence but other than that it was step by step the same and it was INCREDIBLE . I've never done cooked anything like this before and I felt comfortable enough to take it on with how detailed this video was, from braking it down to roast form and making au jux. It was amazing. Thank you
My brother was a trucker for a brief period and a friend he made used to 'find' prepped steak [factory prepped for restaurants] from the back of trucks. It was usually a whole prime rib or big lump of ribeye/rump. better yet my brother is a vegetarian and he gifted it all to me..muhahahaha! had full prime rib roast for Christmas last year, and used a full fillet to make Wellington. Everyone has to try Prime Rib at least once, its really incredible when done proper. top tip, don't look a gift horse in the mouth..and don't ask too many questions and great job as always [goes without sayin]
You're on another level. These older videos are gems. I love how your food is pure art, but you're not a big fashion guy, I love love love that about you. You're all substance no fluff my friend.
I once made a standing rib roast for friends during the holidays - such an amazing experience. It was from a local farmer that did dry aging. Coated with salt and pepper, roasted based on size (thanks Joy of Cooking), and it came out perfect. Made a horseradish whipped cream... It's incomparable to anything else!
You have one of the best cooking shows out here!! Been a fan & follower since the first show I watched. This Christmas I followed your recipe for the Prime rib roast. My family thought I turned into a professional chef while I was making my gravy!! I never added celery, onions, garlic, carrots, thyme & rosemary to my gravy. As well as all the other ingredients. Everyone said it was the best ever!! Thank you!! You have a devoted follower!!
I picked up a ten pound, New Zealand grass fed, boneless ribeye roast at the local Restaurant Depot. It was already fairly well trimmed and required only a minor touch up trimming and trussing on my part. I used your prep and cooking method, except I cooked the roast on my Weber grill. Came out perfectly, as did the horseradish sauce! Thank you Stephen, and Buona Natale!
I'm going to put my Christmas Eve prime rib dinner in your hands this year my man. My girlfriend is already questioning my tactics as the roast went into the fridge trimmed up hard yesterday. I'm pretty confident in your technique, and I look forward to the end result. I will report back the results.
@@Aaron-kj8dv Sorry all, search this thread, I posted results. Short version is a did a reverse sear and bought too cheap a rib roast. The method was great, my choice of meat was not, but it still was a good meal. I will repeat this Christmas with a better quality roast.
@@rogercollins3 I actually didn't expect you to respond hahahaha. I've made the mistake of going cheap with meat too and it ruined everything. I look forward to your next report in 10 months.
@@Aaron-kj8dv yeah again, it was still good, but there is a huge difference between a 7.99 prime rib (which I bought) and a much more expensive cut. I'll be splurging for a better roast like I usually do, we just went cheap this past year because of gift expenses.
OMG.... I have been watching how to make the best prime rib TH-cam’s for 3 days.... you are the winner, love your explanation and recipe and yes... I like my meat clean!! Merry Christmas to you & yours 👌🏻🎄🥰
THE best expose of cooking THE ultimate Prime-F’ing-Rib! Going out today to buy our Prime Rib and get it going for 2 days before Xmas! Awesome work, Chef!! 🧑🍳
Hey man, I wanted to let you know how this turned out for us. From a cook and seasoning perspective, it was spot on. I did a reverse sear, which was my only change to your recipe. After resting for 45 minutes, I put it back in a 550 degree oven for 10 minutes. It was perfect edge to edge pink. I bought a cheap prime rib, so that's on me, but it still was very flavorful and tender. Good recipe. I will use it again next year on a much more expensive cut of meat. Thank you.
Steve, not only does that prime roast look great , but that horseradish cream screams, EAT ME ! Great job my friend, sorry I missed the dinner invite! Great tip deglazing the sheet pan ! That prime looks prime !
God bless you dear. Your cooking and recipes are amazing. I tried a few of them and they came out amazing. Every one looked the recipe. Thank you 🙏 keep up with the great work 👍👍👍
Dude! This is absolutely the best Prime Rib video I've seen and it looks amazing. I just received a beautiful 4-bone which I ordered from a local purveyor. I can't wait to cook the way you did.
Your video is brilliant. So many tips & details. After feeling totally empowered to tackle this dish, I was able to watch the first-minute intro where all the steps are there. Just perfection.
Absolutely wonderful! I love Christmas roast. I cook mine Sous Vide but I love seeing how people season it and deal with the bones. I will almost certainly incorporate a few of your techniques. Great job!
Very nice job, you had some awesome techniques and suggestions that I will be using in the future. Personally for me, for cuts of meat that large, I like to use the reverse sear method, it gives me greater control of carry over cooking and produces and more uniform doneness. Nice job and thanks for sharing.
I'm cooking rib roast out-of-town for a crowd this Christmas, will need 2. They're ready for something different from the whole beef tenderloins I've done the last few years - Very similar steps except roasted at 250F and then seared, same result. Looking forward to it, thanks!
You are a very good teacher and videographer. I'm not a pro like you, but I have to tell you what my Brother and I did last Friday.....We volunteer at a community center that has an industrial kitchen. The most he and I ever made dinner for was 16 people in our own homes. Last Friday we fed 225 people in an auditorium. The food service was 2 hours. We had four people helping us, but damn, it was incredibly hectic in the kitchen. The day before was all prep, the day of the event was like the launch of an apollo mission. We are not pro's like you but we pulled it off right down to the sauces and desserts. Barely pulled it off!! Everyone enjoyed the food and gave us a round of applause, which was very nice. Now they want us to do it again! My Brother and I are in our 60's so nothing really rattles us very much, but man, we were nervous as hell! After service we hauled ass out of there to let the other volunteers clean up. He and I went to his house for some whiskey and beer and got good and drunk. I can't imagine doing that every day. Getting everything perfectly timed for 225 people is no joke.
Made this. It was perfect. Beef and the jus. Only thing I did differently was use Montreal seasoning instead of salt/pepper for coating. Make this... you wont regret it!
If you’re lucky enough to have Publix supermarkets (southeastern US), prime rib is available from mid Nov - mid Jan for only $8.99/lb. It’s worth it to buy a couple/few and freeze them. The butchers at Publix cut the bones off for you AND THEN tie them back on, so you can cook the roast any way you like. Boneless, bone-in, bone on the side…Publix is the BEST and no one comes close to their price! (Very high quality ‘choice’ cuts)
I love your channel.There is one thing i don't get. When i take the meat out of the oven, and let it rest for 30-60 min. on room temperatur Isn't the meat getting cold?? At what temp. does it need to gest?? PLS. tell me. Good luck and keep on going!!
So many methods out there to cook prime rib....pan sear vs. oven sear? roast with bone on vs. bone removed? keep fat for flavor vs. trim fat? cook at high temp then lower vs. constant temp? season over night vs two-three days in fridge? This Christmas will be my 4th attempt and only once did I get it perfect(got lucking on timing). Last year was a grainy grey-ish disaster. I will say the final product you produced looks AMAZING!!!!! Wish me luck!
the commitment had me completely f*cking shook. not worried about looking weird or not being all super high-quality artsy youtubey, nope. dude straight showed us exactly how it should look for us while we're doing it. and i appreciate the hell out of it cuz this is the 3rd video i watched and its BY FAR the best most thorough comprehensive one.
I'm your newest producer. I think. There may be more ahead of me... And, because of this video tutorial I AM making this Prime Rib for Christmas. Can you give me an Amen!
Gr8 prime cook!! I run mine in the smoker with a reverse sear very similar with a pan on the lower rack with all your mirepoix and scraps for Ju collection-Str8
STOP!!! Your search is over because this is the recipe you want. I used his recipe last year, and I'm using it again this Christmas. This is hands down the best recipe. If you've ever been to the Florida Keys and eaten at the Green Turtle Inn in Islamorada, this tastes the exact same. We even used left overs to make french dip sandwiches with the au jus to dip them in. I almost cried this was so good lol. Thanks NOT ANOTHER COOKING SHOW!!!
Wow that came out Absolutely Perfect. I have a 8 lb. 3- Bone. Prime Rib Roast In The Frig. Right now. 24 hours. Cooking Tomorrow. 🤗 Thank You So Much. Amazing
I am here to understand what great cooking is about....I always prepare my roast for sealed oven cooking, but this year I was looking for something more special....the 3 day prep is what I will incorporate....especially looking forward to the ribs, set aside in a secret place for future consideration...thanks
Steven, one of the best pro tips you didn't mention but showed on the video is to put down a wet towel beneath your cutting board to keep it from sliding around. Dry brining in the fridge to one to five days is great for intensifying the flavor of the meat. Keep in mind, however, that "au jus" means "with juice", so when you are referring to the juice it isn't the "au jus" but just the "jus".
You are so good. Our best friend owned a butcher shop in Diamond Springs, California. His has passed on. He was so good with meats and we miss him terribly. Do you own a butter shop? Or are you a Chef?
I made this for Christmas and turned out great. Leftovers make great beef barley soup. Potatoes Gratin did not serve six. I made up with baked potatoes.
Just trimmed and started brining my meat today. Let me tell ya that trimming off all the fat gave me anxiety, but I know you got your reasons and I trust you man.
NOT ANOTHER COOKING SHOW My cut also wasn’t the best and it had a good deal of fat on it. It felt like I was cutting a lot off from meat, but like you said that outer fat isn’t doing a lot for it
this video is criminally under-viewed. Such a good step-by-step.
This is hands down the most comprehensive, spot on PERFECT tutorial for any food prep that I have ever seen. This is a class, not a recipe. As a former professional cook, I appreciate that he takes you every step of the way with clear explanations for everything he does, and most importantly, why he's doing it. Add the fact that Anthony Bourdain is a food hero for Steve too, and I'm subbed! I'll be making my PR for New Year's Day.
I could not possibly agree more. He is SUCH an excellent teacher.
Agreed 100%
making it for 2020 Xmas dinner. Very informative.
yup Im here New Year's Day 2021
I'm always surprised at how good his videos are. He doesn't seem to hold back. I'm sure a lot of culinary institutes and grandmothers are not happy with him haha, but I sure am.
The aroma while you were searing, roasting, making the jus. . . The warmth in the kitchen. . . The pending holiday and meal excitement! Thank you for helping us all learn and experience the value creating memories that endure!
it's been a couple years, but well-put Angela. happy holidays!
Far and away the best straight to the point... no gimmickery... no buzzinga... just straight instruction and cooking and most importantly RESULTS. This is the best cooking channel! PERIOD
Time to enjoy the holidays - Boy what a year it has been for you. You are now the gold standard for the rest of us. Job well done.
As a chef that used to cook but doesn’t professionally now I love watching your videos, you inspire me to cook great food for people I love, which is what I Hope makes you happy.
I made this for Thanksgiving and it was incredible. I crusted mine with herb de provence but other than that it was step by step the same and it was INCREDIBLE . I've never done cooked anything like this before and I felt comfortable enough to take it on with how detailed this video was, from braking it down to roast form and making au jux. It was amazing. Thank you
My brother was a trucker for a brief period and a friend he made used to 'find' prepped steak [factory prepped for restaurants] from the back of trucks. It was usually a whole prime rib or big lump of ribeye/rump.
better yet my brother is a vegetarian and he gifted it all to me..muhahahaha!
had full prime rib roast for Christmas last year, and used a full fillet to make Wellington. Everyone has to try Prime Rib at least once, its really incredible when done proper.
top tip, don't look a gift horse in the mouth..and don't ask too many questions
and great job as always [goes without sayin]
You're on another level. These older videos are gems. I love how your food is pure art, but you're not a big fashion guy, I love love love that about you. You're all substance no fluff my friend.
I once made a standing rib roast for friends during the holidays - such an amazing experience. It was from a local farmer that did dry aging. Coated with salt and pepper, roasted based on size (thanks Joy of Cooking), and it came out perfect.
Made a horseradish whipped cream...
It's incomparable to anything else!
Sadly this video shows a rolled roast, not a standing rib roast.
You have one of the best cooking shows out here!! Been a fan & follower since the first show I watched. This Christmas I followed your recipe for the Prime rib roast. My family thought I turned into a professional chef while I was making my gravy!! I never added celery, onions, garlic, carrots, thyme & rosemary to my gravy. As well as all the other ingredients. Everyone said it was the best ever!! Thank you!! You have a devoted follower!!
I picked up a ten pound, New Zealand grass fed, boneless ribeye roast at the local Restaurant Depot. It was already fairly well trimmed and required only a minor touch up trimming and trussing on my part. I used your prep and cooking method, except I cooked the roast on my Weber grill. Came out perfectly, as did the horseradish sauce! Thank you Stephen, and Buona Natale!
I'm going to put my Christmas Eve prime rib dinner in your hands this year my man. My girlfriend is already questioning my tactics as the roast went into the fridge trimmed up hard yesterday. I'm pretty confident in your technique, and I look forward to the end result. I will report back the results.
REPORT DUDE!!!!
@@Aaron-kj8dv Sorry all, search this thread, I posted results. Short version is a did a reverse sear and bought too cheap a rib roast. The method was great, my choice of meat was not, but it still was a good meal. I will repeat this Christmas with a better quality roast.
@@rogercollins3 I actually didn't expect you to respond hahahaha. I've made the mistake of going cheap with meat too and it ruined everything. I look forward to your next report in 10 months.
@@Aaron-kj8dv yeah again, it was still good, but there is a huge difference between a 7.99 prime rib (which I bought) and a much more expensive cut. I'll be splurging for a better roast like I usually do, we just went cheap this past year because of gift expenses.
@@rogercollins3 Christmas is almost upon us once again, will you be retrying this recipie?
I'm saving this for Christmas. Right now...We need this to look forward to. We need this bad. Love you bro.
You said it. It’s been a hell of. Year
This is easily my favorite cooking channel on TH-cam!
idk why but he seems like he would be the best dog owner
You didn’t have to... but you did.
🤤🤤 I was just searching for a prime rib tutorial by you last week
ap k Same!
Mmmm I want to eat some meat now!!
Ciaoooooo from the ITALIAN FOOD BOSS!
💪💪🇮🇹🇮🇹
Oh man, Christmas Eve is close! I'll be buying my roast tomorrow. I love this recipe. Merry Christmas!
OMG.... I have been watching how to make the best prime rib TH-cam’s for 3 days.... you are the winner, love your explanation and recipe and yes... I like my meat clean!!
Merry Christmas to you & yours 👌🏻🎄🥰
Me too. I’ve cooked 5 of them. But I always want to learn more. I’m cooking a 3- Bone 8lb. Prime Rib Roast Tomorrow. Lucky 🍀 #6. Happy Holidays
THE best expose of cooking THE ultimate Prime-F’ing-Rib! Going out today to buy our Prime Rib and get it going for 2 days before Xmas! Awesome work, Chef!! 🧑🍳
Just give me all those beef ribs!
I don’t know why but that little towel pop and toss at the end off your vids is so f’n boss
Hey man, I wanted to let you know how this turned out for us. From a cook and seasoning perspective, it was spot on. I did a reverse sear, which was my only change to your recipe. After resting for 45 minutes, I put it back in a 550 degree oven for 10 minutes. It was perfect edge to edge pink. I bought a cheap prime rib, so that's on me, but it still was very flavorful and tender. Good recipe. I will use it again next year on a much more expensive cut of meat. Thank you.
I must tell you..... after all the times I have tried making prime rib roast yours is by far hands down the best! 🙏
Steve, not only does that prime roast look great , but that horseradish cream screams, EAT ME ! Great job my friend, sorry I missed the dinner invite! Great tip deglazing the sheet pan ! That prime looks prime !
God bless you dear. Your cooking and recipes are amazing. I tried a few of them and they came out amazing. Every one looked the recipe. Thank you 🙏 keep up with the great work 👍👍👍
I just prepared this very dinner tonight, following your instructions step by step. it was on point. Perfect!
Finest prime rib using everything, love your cooking Steve
Dude! This is absolutely the best Prime Rib video I've seen and it looks amazing. I just received a beautiful 4-bone which I ordered from a local purveyor. I can't wait to cook the way you did.
This is by far the best way to do it. Thank you sir, love the content.
I love how you and Joshua uploaded Prime Rib Roast recipes within days of each other and completely disagree on how to trim it. Who do i believe?? ♥️
Your video is brilliant. So many tips & details. After feeling totally empowered to tackle this dish, I was able to watch the first-minute intro where all the steps are there. Just perfection.
What internal thermometer do you use tell us more about equipment
It’s linked in the description
Any food thermometer will work. The brand isn't important.
Absolutely wonderful! I love Christmas roast. I cook mine Sous Vide but I love seeing how people season it and deal with the bones. I will almost certainly incorporate a few of your techniques. Great job!
This is my go to recipe. Every year it’s been a huge hit.
This is basically the best channel on YT
Am on for this for Christmas 2021. Leavinhg shortly to order a four-bone, chuck-end cut. Dittos to all Vivian Perlman says.
Very nice job, you had some awesome techniques and suggestions that I will be using in the future. Personally for me, for cuts of meat that large, I like to use the reverse sear method, it gives me greater control of carry over cooking and produces and more uniform doneness. Nice job and thanks for sharing.
I'm cooking rib roast out-of-town for a crowd this Christmas, will need 2. They're ready for something different from the whole beef tenderloins I've done the last few years - Very similar steps except roasted at 250F and then seared, same result. Looking forward to it, thanks!
You are a very good teacher and videographer. I'm not a pro like you, but I have to tell you what my Brother and I did last Friday.....We volunteer at a community center that has an industrial kitchen. The most he and I ever made dinner for was 16 people in our own homes. Last Friday we fed 225 people in an auditorium. The food service was 2 hours. We had four people helping us, but damn, it was incredibly hectic in the kitchen. The day before was all prep, the day of the event was like the launch of an apollo mission. We are not pro's like you but we pulled it off right down to the sauces and desserts. Barely pulled it off!! Everyone enjoyed the food and gave us a round of applause, which was very nice. Now they want us to do it again!
My Brother and I are in our 60's so nothing really rattles us very much, but man, we were nervous as hell! After service we hauled ass out of there to let the other volunteers clean up. He and I went to his house for some whiskey and beer and got good and drunk. I can't imagine doing that every day. Getting everything perfectly timed for 225 people is no joke.
Loved the video! Learned a few things and I’m a retired meat cutter, not a chief! Picking my rib roast up today and mouth already watering! Thanks !
Gave this a go and it propelled me into Hero mode with the Wife!!! Thanks for the lesson.
I used your recipe for Christmas. This tastes just like the prime rib I get at Green Turtle Inn whenever I'm in the Florida Keys. Amazing!
Made this. It was perfect. Beef and the jus. Only thing I did differently was use Montreal seasoning instead of salt/pepper for coating. Make this... you wont regret it!
Lovely piece of prime rib there brother cooked to absolute heavenly perfection😉
If you’re lucky enough to have Publix supermarkets (southeastern US), prime rib is available from mid Nov - mid Jan for only $8.99/lb. It’s worth it to buy a couple/few and freeze them. The butchers at Publix cut the bones off for you AND THEN tie them back on, so you can cook the roast any way you like. Boneless, bone-in, bone on the side…Publix is the BEST and no one comes close to their price! (Very high quality ‘choice’ cuts)
This is your best video yet. Absolutely stunning. You’ve inspired me to make this for the holiday
I love everything about this guy!
Made this last year, it was perfect! Everyone requested it for Christmas dinner again this year.
Such a beautiful presentation 🌲
3:18 this is what makes a real cooking channel
He looks like while hes a great cook he could also get you the best weed.
lolol
😁😂😂
Maybe he’s the guy who is a great weed cooker.
Nah man, those are the eyes of a man who shoots heroin.
A man for all seasons . and all reasons . he can get you high as well as teach you how to make your own munchies .
I love your channel.There is one thing i don't get. When i take the meat out of the oven,
and let it rest for 30-60 min. on room temperatur Isn't the meat getting cold??
At what temp. does it need to gest??
PLS. tell me. Good luck and keep on going!!
Chef is such a good Teacher. 👍
Love you fake boyfriend. Happy holidays. Much joy and blessings to you and your loved ones now and forever. Take care.
So many methods out there to cook prime rib....pan sear vs. oven sear? roast with bone on vs. bone removed? keep fat for flavor vs. trim fat? cook at high temp then lower vs. constant temp? season over night vs two-three days in fridge? This Christmas will be my 4th attempt and only once did I get it perfect(got lucking on timing). Last year was a grainy grey-ish disaster. I will say the final product you produced looks AMAZING!!!!! Wish me luck!
My guy put a go pro in his mouth for a different camera angle. I'm subbed
That's some pornhub quality stuff 👌
@@CRLSMORA his pov
the commitment had me completely f*cking shook. not worried about looking weird or not being all super high-quality artsy youtubey, nope. dude straight showed us exactly how it should look for us while we're doing it. and i appreciate the hell out of it cuz this is the 3rd video i watched and its BY FAR the best most thorough comprehensive one.
I still use your cacio e pepe reciped atleast once a week. You always deliver.
I'm your newest producer. I think. There may be more ahead of me... And, because of this video tutorial I AM making this Prime Rib for Christmas. Can you give me an Amen!
Nice one dude
This channel deserves millions of subscribers. This is so good.
Cheers from 🇨🇦
I am literally cooking this next week and wanted a recipe and boom! N.A.C.S for the win!
Dang bruh! Know what I'm attempting this year for xmas...looks amazing...mouth watering
Bravo! I love the tutorial & Loved the Nutcracker, thanks! I’ve just subscribed!
Nice! I'm making a Prime Rib Roast for my family for Christmas this year! Love the videos!
Gr8 prime cook!! I run mine in the smoker with a reverse sear very similar with a pan on the lower rack with all your mirepoix and scraps for Ju collection-Str8
Looks great, makes me rethink my Christmas menu next year. Thanks🇬🇧
Your videos are so aesthetically pleasing
STOP!!! Your search is over because this is the recipe you want. I used his recipe last year, and I'm using it again this Christmas. This is hands down the best recipe. If you've ever been to the Florida Keys and eaten at the Green Turtle Inn in Islamorada, this tastes the exact same. We even used left overs to make french dip sandwiches with the au jus to dip them in. I almost cried this was so good lol.
Thanks NOT ANOTHER COOKING SHOW!!!
Wow that came out Absolutely Perfect. I have a 8 lb. 3- Bone. Prime Rib Roast In The Frig. Right now. 24 hours. Cooking Tomorrow. 🤗 Thank You So Much. Amazing
worldclass, it makes my day
my uncle leon smokes a crack juul and always cooks prime rib every sunday for NFL sunday, this recipe looks exceellletn
I am here to understand what great cooking is about....I always prepare my roast for sealed oven cooking, but this year I was looking for something more special....the 3 day prep is what I will incorporate....especially looking forward to the ribs, set aside in a secret place for future consideration...thanks
Thank you for such a great step-by-step tutorial. I can't wait to gnaw on the ribs!
Made it again for Christmas Eve. I love this recipe man, thanks so much !!
Steven, one of the best pro tips you didn't mention but showed on the video is to put down a wet towel beneath your cutting board to keep it from sliding around. Dry brining in the fridge to one to five days is great for intensifying the flavor of the meat. Keep in mind, however, that "au jus" means "with juice", so when you are referring to the juice it isn't the "au jus" but just the "jus".
he referred to it as “the jus” in the beginning of the video!
@@Tealkun he has used it the wrong way before in videos and on Instagram
I made this last Xmas and it was a huuuge hit. Repeating again in 2021 with a bake potato and roasted carrots. Thank you!
Watching the video again!!! Lol Have my prime rib prime grade in the fridge brining and just wanted to touch up on my game for dinner!!
Finally, a meal that should be displayed on a cutting board. Nice work Jr.
PS - Who are you making these meals for?
D-Money That's actually true!! 🤣🤣🤣
Italian Food Boss your channel looks interesting. I just subscribed to it.
John Locatelli Many thanks! Hope you enjoy my food!
💪💪🇮🇹🇮🇹
Great refesher video for me I love the horseradish sauce on prime rib!
Always artistic work
Thanks for sharing
You are so good. Our best friend owned a butcher shop in Diamond Springs, California. His has passed on. He was so good with meats and we miss him terribly. Do you own a butter shop? Or are you a Chef?
Thank you again for a great recipe. I did this again for Easter dinner and as usual, it was perfection.
Can you please 🙏🏻 share where you bought the heavy duty fantastic stainless steel roasting tray???
This Is The Best Prime Rib Cook, I Know.....Great Job........Grady Lark
"Now, About That Weed........?
Beautiful aesthetic🤙🏻
He really understands food.. very passionate and precise with it. So does he have his own restaurant?
Just made you receipt with 11lbs for xmas eve dinner, unbelievably delicious!
If you leave the fat on top of the au jus or broth and refrigerate it, does it last longer in the fridge?? Melaney from SoCal, Dec 2020.
Patience def pays off with this 🥩🥩🥩🤤
Perfectly cooked prime rib, not overdone!! Thanks Stephen, Melaney from SoCal
That was quite awesome. I've never gone to that extreme but I think I will this year. I'm saving this video.
Thank you for sharing this prime rib ❤🎉
New fav channel, man! Thanks, your vids are noice! keep up the great work!
I made this for Christmas and turned out great. Leftovers make great beef barley soup. Potatoes Gratin did not serve six. I made up with baked potatoes.
This is absolutely fabulous!!!! I’m making one on XMas...I have a 14lbs rib roast! Can’t wait!
Looks amazing, can't wait to give this a try!
Weed is free. Good cooking advice is priceless!
Just trimmed and started brining my meat today. Let me tell ya that trimming off all the fat gave me anxiety, but I know you got your reasons and I trust you man.
You can keep that fat and gristle...that’s just not good eating
NOT ANOTHER COOKING SHOW My cut also wasn’t the best and it had a good deal of fat on it. It felt like I was cutting a lot off from meat, but like you said that outer fat isn’t doing a lot for it
Don't cheap out. Get yourself a Prime, Prime Rib like he did.
You will NOT regret it.
Great delivery. Flawless execution. Kudos.