i just seen a woman destroy one in another tutorial was gross raw with mustard flaking on the outside not rare raw towards the middle so bad everyone shouldnt teach these
Big thumbs up from Canada. At the young age of 59, I'm going to cook one of those beauties for the first time. This video has inspired, and prepared me for the journey. Gonna serve it up to the kids and grand kids and I'm confident it will be great. Thanks for the instruction.
This is the perfect recipe. This is the third time I've made this and each time I skip over Gordon Ramsey recipes and others to find this one. Comes out perfect every time
That looks so good, I've done the 500 degree at 5 minutes a pound, then turn off the oven for 2 hours without opening it. Comes out perfect all the time.
Ditto. I also will cover the roast in Dijon mustard, then cover it in rock salt. No seasoning needed. The only downside in no pan drippings for Yorkshire pudding. Too salty.
good meat can come out good any way if you know what your doing. I remember in High School my teacher cooked a prime rib in the microwave and it came out great.
This is why l watch T-Roy Cooks as he continues to provide recipes and methods that easy to do and provide excellent results. Thank you T-Roy for making my Christmas dinner a success.
Smell-o-vision would be a HUGE improvement to youtube. lol. Personally, I just wish they would stop screwing up the comments section and unsubscribing people to my channel. Seriously, I had a guy contact me and ask me if I was doing it (unsubscribing him) and if so, why? I was like "Well, that's about the LAST thing i'm trying to do around here!" lol
Thanks Justin, I'm really not sure why this video took off like it did, but I'm not complaining!!! I wish all of my videos would get this many views!!! Happy New Year to you brother!!! Cheers!!!
Without a doubt, the best prime rib I've seen on the internet. Juicy and pink from the edge to the center. Congratulations for such a good job. Greetings from Venezuela.
I smoke these on a Royal Oak lump bed with big chunks of hickory smoke wood. We do one once a year, at Easter. It’s for those who don’t eat the lamb. My family says it’s the best meat they ever had. And I feed them some excellent briskets and pork shoulders…
OMG! My favorite cut of meat, so I have to try this out. Going to check out Lobels. I have never heard of them, but I trust you. If you say they have good meat, they have to be good. Thank my friend!
ABSOLUTELY FANTASTIC! Forget pre-prepared Costco, which is very expensive compared to this! I roasted a 9 lb rib roast for Christmas day ($35 from Stater Bros) for 10 people and it came out spectacular. I didn't want the rare beef so I took it out of the oven at 145 degrees (using an internal thermometer) and left it stand for an hour before carving. It was still a bit pink inside but here's the thing--it was the most tasty and tender beef I've ever had. I got loads of compliments too I did have to add more water at times but it helped when I made the gravy.
T-Roy I used this recipe and I did everything to the T... I even let my 5lb roast sit out for like 6 hrs and after about an hour n a half the roast still wasn't done.. every piece of meat is different... just like cooking brisket.. took about 2 hours to get to 125 ! had a thermo probe in the oven too to make sure them Temps were right! turned out wonderful
I'm glad you gave this recipe a try and enjoyed it. Yes, each meat is different. I will say that Prime does cook faster than Choice or Select grade beef.
@@TROYCOOKS I'm back at it again tonight 4.5 lb roast this time. choice grade @4.77lb . I cut a 2 bone for tonight then deboned the rest of the roast for beef bbq ribs. The rest got turned into steaks. Best $97 I ever spent. Roast was about 20ish lbs! Turned out great again!
I think it's official. T-Roy is a Lobel's man. Growing up in the NYC area names like Lobel's or LaFrieda were and still are synonymous with the highest quality meats. Never thought I'd see a Texan repping a NYC company when it comes to meats. Takes me back to those old Pace Picante sauce/salsas commercials. I can imagine T-Roy tending the fire and a neighbor ask "hey T-Roy, where did you get that meat?" Then T-Roy would reply "New York City" and to the shock and horror the neighbor would shout "NEW YORK CITY!??!?!?!" Keep up the good work buddy and keep that smoke nice n clean.
We’ve watched a lot of these vids, my wife and I, and this is our favorite. I assist in these rib roasts, big investment in a 18 pounder, but me wife always asks me to review this vid. It is very instructive. You may have to watch it several times.
Agree with you Chris! I do keep watching it! Every Christmas! However, why does he not demonstrate the temperature taking, do you think? Getting the internal temperature to 125 F is not as "easy" as just talking about it, especially when you are roasting a 10 lb roast. It would really help his patrons (and I include myself) if he spent some time demonstrating how many temperature readings he took and where he took them. IMO (of course!) Happy Holidays, everybody.
6:20 tends to mix better using a small wisk IMO, fiery strokes. I find that combining Au Jus and roux mixes better with a wisk. Keeps it all even. Great vid.
I know well how good the Lobel's prime rib is. Best darn beef I've ever put in my mouth! You got me wanting prime rib really bad Troy! Looked delicious brother!
You know that's right Rus. Superb beef and dry aged!!! It truly doesn't get any better brother. Wish you could have been here to enjoy this Prime Rib with me brother. I appreciate you checking out the video and hope you have a great weekend. Merry Christmas to you and Terynia and your family.
I know you and the family will enjoy it Larry. I bet it's gonna blow your mind at how wonderful it tastes!!! Merry Christmas to you and the family! Cheers brother!
You get what you pay for from Lobel's. It's the best meat I've ever had the privilege to eat. Treat yourself for your birthday and you'll see what I mean. I appreciate you watching D!!!!
Hey Robin, I've been missing you!!! Hope all is well on your end? Yes, this Prime Rib was excellent with the garlic infused oil and herbal blend for a rub. It turned out most excellent. I bet you and the hubby would really enjoy it if you cooked one up. Karen and I wish you and your family a Very Merry Christmas as well. God Bless you my friend!!!
Hi Troy, everything is primo in Rockin Robin Land! I've just been super busy with the holidays and having my annual cookie exchange and games party on Wed. I was a little late getting out that weekly video! Love this video Troy! You are the best my friend!
I'll have UPS overnight you a slice, ok? If it doesn't make it, you'll need to take that up with your UPS man because I bet he will eat it instead of delivering it to you. LOL Yeah, those ribs were fantastic also. Good stuff! Thanks for watching Tess!!!
Very good. The Au Jus part I will adjust because proteins coagulate with heat some may have to whisk that a lot to separate clumping. You gave me some good insight.
Ha!!! I appreciate that brother! You cook a pretty mean looking Prime Rib also my friend. It sure beats all those canned goods you've been trying out lately! LOL Happy eating and thanks for stopping by.
Getting ready to try this. Had to get my ingredients. Thank you for being friendly, joyful, and confident. After watching you I thought, I can really do this.
Perfect video as I prepare to do a prime rib here soon...Great cook! - that is a BEAUTIFUL piece of meat! the juice is just dripping off of it!! Gimme the bones!! I love the meat around the bones haha! Cheers to ya!
I love that rib meat and gnawing on the bones too Jason. Good stuff brother!! I bet you Prime Rib will be just as good!!! Thanks for checking out the video!!!!
*GOOD LORD T-ROY* You read my mine, been craving prime, guess it's the season. You are so blessed brotha. I'm happy to see you enjoying life to the fullest. Thanks for all you do. AND Merry Christmas to you and Wifey,lol. Your good ol Arkansas friend Bigg Kris.
Howdy my brother Bigg Kris!!! Yes indeed, the Good Lord surely has blessed me brother. We wish you and your family a Very Merry Christmas and Happy New Year as well. God Bless you brother!!! Cheers, Troy
We can all experience this for under $100 on a 10# roast, for choice. Won't be dry aged prime, sure, but a GOOD choice cut will be close. If you're dead set on dry aged prime 10#, go local. It'll be better, and cheaper. Expect about $200 for the richman's 10# roast if you're in a rural state. Unless you're in Cali.
@@notafraid06 that's $79 per pound!! A man would need to be a real idiot to pay that kind of money and still have to cook it at home. I go across the field and get a side of Angus from my neighbor and I dry aged it all myself and with all processing, wrapping, etc, I have a little over $5 per pound invested in it and will be every bit as good if not better than levels. Somebody is getting screwed and someone is laughing all the way to the bank!
@@1982MCI Amen to that. My family has a farm with cattle. Screw $500. I'm with you. Lol. Damn. I've had some high ass Bill's in the past, but nothing like that even with a 100% tip when having a couple.
This is the best prime rib roast cooking video I've seen on TH-cam. I didn't realize you could order meat from Lobels if you didn't live in NYC. I will check out their website. Thank you
Thanks very much Mary Jane, I appreciate the kind words. I really enjoy it when I get a package from Lobel's on my front porch. It doesn't get any better!!! Happy New Year to you and the family and thanks for watching!
Hey Jeff, I really do need to upgrade to the Smell-o-vision version. Of course, that would mean you'd have to upgrade your monitor to produce the aromas!! LOL Thanks for watching buddy!
Agreed. The roasting temps for browning and the long cook are wrong. You want a beautiful rare to medium rare , so brown at 500 DF for 30 minutes than knock it down to 250 DF and give 30 minutes per pound. A ten pound roast should take about 5 hours, but only use that as a guideline and not a rule, because anything can happen, sometimes. Check the internal temp of your roast 2 hours into the cook so you know how much longer you need. Check EARLIER and not LATER-it makes a big difference in how your hunk of cow will turn out. Pull the roast at 125 and let it rest to 130 or so. facebook.com/photo.php?fbid=1508195052541338&set=a.121244724569718.18095.100000525722532&type=3&theater
That looks like some of the best PR I have seen in along time. My Mouth was just watering, you know when you get that tingly feeling in you jaw bone. Great Video bro......
225 degrees people, that is all you need to know. All of these "speed cooking" methods are for squids, who don't know their ASS from a HOLE IN THE GROUND!!!!
WOW...You must be bored as well to write back a whole essay! What are you his bitch? Let him defend himself if he feels offended. Nobody cares what you think😁. Tell you what buddy, mind your own business. Stop trying to act like a hero. "or you could try insulting his accent to get a laugh out of some random youtubers... a laugh which you will never hear"....??? How can I not hear my own laugh stupid??? Think of what you want to say first. Write it down if you have to. But first make sure it makes sense, because you are just making yourself sound dumb as fuck!!! P.S You're Welcome
We are all family here on my channel. I can take the good with the bad as long as there are any curse words or nasty insults thrown around. The for the support from both of you guys! I truly appreciate it. Cheers, Troy
Hey man sorry for cursing in your channel I take it back, but is just pisses me off when people are so up tight and can't take a joke. Let alone when the joke is not even about them. I just can't deal with stupid. But like I said sorry for cursing in your channel. By they way your cooking is amazing.
No worries, all is good brother. I appreciate you having my back, but just chill out a bit. GOD is in control and everything will be alright. Love ya bro!!!!
So true James. This actually was USDA Prime beef and it was top notch goodness. It melted in your mouth and was super juicy. I sure do appreciate you watching and wish you a Happy New Year!!! Cheers, Troy
We used your prime rib recipe for Christmas dinner and it was incredible! Thank you so much for your video. It was our first one to cook and our guests were raving over it!
Steven you are 100% correct. I was going to make a comment saying the same exact thing. So I searched all the comments before I said anything about it,to see if anybody else had said it . So I just left it alone.
Dog must be the best meat-fed pooch ... So much cooking, and eating, someone else must be at the table. No way to eat 1# of meat a day, every day in your cooking vids. New option for you. My design. 2x2 x 4 foot tall concrete block sand pit cooker. Concrete blocks, 2 heavy metal plates, rebar rods, and sand. Build bottom 2 layers of bricks in square shape. Put compacted sand inside bricks and inside space. Drive in tall rebars. Place metal plate atop bricks and sand. Built up next 2 layers of bricks in "U" shape. Compacted sand in bricks Place metal plate. Build up last 2 layers of bricks in square shape. Fill with compacted sand in bricks, and loose sand in inside area. Bury wrapped meats into top sand pit. Build up fire in middle section (and can also put fire atop the top sand). Sand gathers the heat, and reflects back into the fire (super intense irradiated heat), and into the top sand ("sand dune pressure cooking'). Shorter cooking with less heat loss (BBQ cookers), greater cooking productivity. All flavors and juices kept in the meat. Most excellent tender, juicy, and flavorful meat. 24-48 hours for other meats, 12-24 hours or less for same meats in this method.
Very interesting idea John. Have you built one of these pits? I'd love to see one in action! I'll do some research and see if anyone has a video using it. I appreciate the input brother! Yeah, my dogs love it when I cook and they do get their fair share. LOL Have a great weekend bro!!! Cheers to ya!
Father had one down on the WA coast, even though we were a stones-throw away from beach dunes (!). Absolutely awesome, less fuel for higher heat and greater energy production, greater peripheral 360x360 radiant heat + pressure cooking-heating. If there is option for putting on a (hinged) metal door with air vent (like your Weber), you have an entirely enclosed fire, much like an Indian Tandoori or beehive cooking unit. (Oops!) Forgot. Cut a hole and weld a vertical steel pipe exhaust onto upper metal plate. If you make additional vertical brickwork above the sand unit, you can have a further smoker/dryer (pre-cooker) unit with the smoke/heat exhaust.
www.google.com/search?q=sand+pit+barbeque&oq=sand+pit+barbeque&aqs=chrome..69i57.4616j0j7&sourceid=chrome&ie=UTF-8#q=cinder+block+bbq+pit+plans All kinds of designs. bbq.tamu.edu/2013/12/02/cinder-block-pit/ gizmodo.com/5987009/the-easy-cheap-way-to-build-a-kick-ass-bbq-pit-in-your-backyard He uses the metal plates. Many have open topped grates or bars, but a true sand pit BBQ is enclosed.
SO UNFAIR OF YOU TROY TO PREPARE THIS IN FRONT OF THIS PRIME RIB DEPRIVED SUBSCRIBER THANKS FOR THE MEMORIES BUDDY LOL SIGNED "PRIME RIB LUSTING" TIM ATCHISON SR.
Hey Tim, someone has to eat all this fine food buddy. If you lived closer, I'd share it with ya!! Say, you have a really nice vibrato to your voice!!! Way to go buddy! I like the Country & Western music. Thanks for watching and I wish you and your family a Very Merry Christmas! Cheers, Troy
I've done this twice and it's perfect. Comes out just perfect. Never been more satisfied with a cooking instructional video.
Thanks for the feedback! Glad you enjoyed the video and I know you made some fine eating rib roast! Merry Christmas!!!
P
i just seen a woman destroy one in another tutorial was gross raw with mustard flaking on the outside not rare raw towards the middle so bad everyone shouldnt teach these
Name of your meat suppliers
@@TROYCOOKS y
Big thumbs up from Canada. At the young age of 59, I'm going to cook one of those beauties for the first time. This video has inspired, and prepared me for the journey. Gonna serve it up to the kids and grand kids and I'm confident it will be great. Thanks for the instruction.
Making a prime rib on Christmas for the first time. You’ve saved my Christmas dinner Thank you ☺️
This is the perfect recipe. This is the third time I've made this and each time I skip over Gordon Ramsey recipes and others to find this one. Comes out perfect every time
That looks so good, I've done the 500 degree at 5 minutes a pound, then turn off the oven for 2 hours without opening it. Comes out perfect all the time.
Same here.
Ditto. I also will cover the roast in Dijon mustard, then cover it in rock salt. No seasoning needed. The only downside in no pan drippings for Yorkshire pudding. Too salty.
good meat can come out good any way if you know what your doing. I remember in High School my teacher cooked a prime rib in the microwave and it came out great.
This is why l watch T-Roy Cooks as he continues to provide recipes and methods that easy to do and provide excellent results. Thank you T-Roy for making my Christmas dinner a success.
That did turn out perfect. I think I actually could smell it through the screen. lol. Great job, Troy.
Thanks Justin!! You may have smelled it, I'm working on smell-o-vision!!! LOL Have a great weekend brother!
Smell-o-vision would be a HUGE improvement to youtube. lol. Personally, I just wish they would stop screwing up the comments section and unsubscribing people to my channel. Seriously, I had a guy contact me and ask me if I was doing it (unsubscribing him) and if so, why? I was like "Well, that's about the LAST thing i'm trying to do around here!" lol
T-ROY COOKS holy crapballs, Troy! This video is killing it. Congratulations!
Thanks Justin, I'm really not sure why this video took off like it did, but I'm not complaining!!! I wish all of my videos would get this many views!!! Happy New Year to you brother!!! Cheers!!!
lol. You too, buddy.
Without a doubt, the best prime rib I've seen on the internet. Juicy and pink from the edge to the center. Congratulations for such a good job. Greetings from Venezuela.
Thanks for the kind words Jose'. I appreciate you watching. Wishing you and the family a Happy New Year!!!!!!
Made this today for Christmas eve dinner turned out fantastic! Thanks!
Me too. Mine on Christmas day. Rib roast is my favourite.
gesges133456
gesges1232456
I use this video as a guide every year for christmas since 2017. Comes out great everytime.
Did this last night for Christmas eve dinner. Wow!!! Ended up absolutely perfect and Au jus was awesome as well!! Thanks for sharing
fesseg12345
More men who are cooking! Thanks, Kate
I’m doing it this Xmas. I did it last year and my family can’t stop talking about it loll It was that good lol. I put in red wine 😂
That's what I'm talkin' about!!! Merry Christmas Marie!!!!
@@TROYCOOKS same to you 😋🌹
My family loved it and were so happy. I was just concerned if they were happy with the roast or the wine got them 😂😂😂😂
I smoke these on a Royal Oak lump bed with big chunks of hickory smoke wood. We do one once a year, at Easter. It’s for those who don’t eat the lamb. My family says it’s the best meat they ever had. And I feed them some excellent briskets and pork shoulders…
OMG! My favorite cut of meat, so I have to try this out. Going to check out Lobels. I have never heard of them, but I trust you. If you say they have good meat, they have to be good. Thank my friend!
ABSOLUTELY FANTASTIC! Forget pre-prepared Costco, which is very expensive compared to this! I roasted a 9 lb rib roast for Christmas day ($35 from Stater Bros) for 10 people and it came out spectacular. I didn't want the rare beef so I took it out of the oven at 145 degrees (using an internal thermometer) and left it stand for an hour before carving. It was still a bit pink inside but here's the thing--it was the most tasty and tender beef I've ever had. I got loads of compliments too I did have to add more water at times but it helped when I made the gravy.
T-Roy I used this recipe and I did everything to the T... I even let my 5lb roast sit out for like 6 hrs and after about an hour n a half the roast still wasn't done.. every piece of meat is different... just like cooking brisket.. took about 2 hours to get to 125 ! had a thermo probe in the oven too to make sure them Temps were right! turned out wonderful
I'm glad you gave this recipe a try and enjoyed it. Yes, each meat is different. I will say that Prime does cook faster than Choice or Select grade beef.
@@TROYCOOKS I'm back at it again tonight 4.5 lb roast this time. choice grade @4.77lb . I cut a 2 bone for tonight then deboned the rest of the roast for beef bbq ribs. The rest got turned into steaks. Best $97 I ever spent. Roast was about 20ish lbs! Turned out great again!
Love the music in the back ground 👍
My mouth started watering watching this!
It looks so good!! 👍👍
Btw, obsessed with your video, technique, cooking skills, culinary words and your amazing attitude.
Thank you- I am goind to cook a prime rib for Chiristmas this year.
Not the first time watching this, perfect, a little red and still has a cooked taste. awesome!!
Best Prime Rib recipe and cook that I've ever tried. Roast came out perfect medium rare and the au jus recipe was incredible as well..Thx Troy!
One of the best cooking shows I have ever seen. Great presentation and explanation. Thank you!
Glad you enjoyed it and I truly appreciate you watching. Happy New Year!!!
Cooking this for Christmas dinner this year (2019) Thanks for the video and have a Merry Christmas!
Merry Christmas to you Rob!!!
How was it?
I think it's official. T-Roy is a Lobel's man. Growing up in the NYC area names like Lobel's or LaFrieda were and still are synonymous with the highest quality meats. Never thought I'd see a Texan repping a NYC company when it comes to meats. Takes me back to those old Pace Picante sauce/salsas commercials. I can imagine T-Roy tending the fire and a neighbor ask "hey T-Roy, where did you get that meat?" Then T-Roy would reply "New York City" and to the shock and horror the neighbor would shout "NEW YORK CITY!??!?!?!" Keep up the good work buddy and keep that smoke nice n clean.
Good one!!! That has actually happened! LOL I appreciate the support and hope you have a fabulous New Year!!!
THIS IS WHY I'm not a vegetarian!
Amen to that!!!
Exactly what I thought
More meat for me!
Then why are you watching this video. Just asking
@@johnpietros9439 he said it is why he is NOT a vegan which means he loves to eat meat mornings, noon, and night.
been watching this video for about 2 years now watching you do it and I'm doing one for New Years eve tonight
Followed your process for Christmas dinner! Huge hit and Thank you for posting!
We’ve watched a lot of these vids, my wife and I, and this is our favorite. I assist in these rib roasts, big investment in a 18 pounder, but me wife always asks me to review this vid. It is very instructive. You may have to watch it several times.
Agree with you Chris! I do keep watching it! Every Christmas! However, why does he not demonstrate the temperature taking, do you think? Getting the internal temperature to 125 F is not as "easy" as just talking about it, especially when you are roasting a 10 lb roast. It would really help his patrons (and I include myself) if he spent some time demonstrating how many temperature readings he took and where he took them. IMO (of course!) Happy Holidays, everybody.
6:20 tends to mix better using a small wisk IMO, fiery strokes. I find that combining Au Jus and roux mixes better with a wisk. Keeps it all even. Great vid.
Tender and delicious. T Roy always providing best quality meats and bbq. Can’t find any one better to watch cook delicious mouth watering foods.
I know well how good the Lobel's prime rib is. Best darn beef I've ever put in my mouth! You got me wanting prime rib really bad Troy! Looked delicious brother!
You know that's right Rus. Superb beef and dry aged!!! It truly doesn't get any better brother. Wish you could have been here to enjoy this Prime Rib with me brother. I appreciate you checking out the video and hope you have a great weekend. Merry Christmas to you and Terynia and your family.
I like how precise you are, and your prep includes and lot of careful handling. Thanks for always tasting your food on camera.
👍🏼
My goodness the best cook prime rib
👏🏼👏🏼👏🏼👏🏼👏🏼
Looks Great - I smoked a prime rib on the Kamado Joe over Christmas and it was the best thing I've done on the smoker and it was easy!!!
Just ordered my 14 lber from Lobels because of you Troy!
I know you and the family will enjoy it Larry. I bet it's gonna blow your mind at how wonderful it tastes!!! Merry Christmas to you and the family! Cheers brother!
iron maiden Lobel’s of New York. Amazing meat. Have to give it a try. I’m hooked.
i have been doing prime rib roasts the last 10 years. Tried numerous tricks, i have found searing the outside seems to be the best trick of all IMO.
LOBELS OF NEW YORK IS EXPENNNNNNNNNNSIVE !!! Holy Sheeeet !!!!!
Beautiful roast though. !! Wow !! Makin me hungry for sure ..!!
You get what you pay for from Lobel's. It's the best meat I've ever had the privilege to eat. Treat yourself for your birthday and you'll see what I mean. I appreciate you watching D!!!!
T-ROY COOKS Thanks. And I would believe that. That's usually the case. Great video.
D.Steele looool
No $hit $500.00 for a rib roast, is it stuffed with crack?? Someone is smoking it.
you are amazing man i have been cooking for 19 years.... a cert. chef for 12 on this dish you got me beat GREAT JOB MY FRIEND KEEP UP THE AMAZING WORK
All I can say is it was fantastic Troy. Got my roast from HEB and it turned out Great. Thanks Troy.
Glad I could help to inspire your cook Larry. Happy New Year to you my friend!!!
Perfect prime rib, well done recipe
Bear51 I love H-E-B!
@@korrythatsme1356 I just bought one from HEB too!
looks fantastic. you can't hide your love of that cut of beef..... perfect
Hi Troy, that prime rib looks awesome. I may have to try that at Christmas! Thanks for sharing it. Wishing you and Karen a very Merry Christmas!!
Hey Robin, I've been missing you!!! Hope all is well on your end? Yes, this Prime Rib was excellent with the garlic infused oil and herbal blend for a rub. It turned out most excellent. I bet you and the hubby would really enjoy it if you cooked one up. Karen and I wish you and your family a Very Merry Christmas as well. God Bless you my friend!!!
Hi Troy, everything is primo in Rockin Robin Land! I've just been super busy with the holidays and having my annual cookie exchange and games party on Wed. I was a little late getting out that weekly video! Love this video Troy! You are the best my friend!
Rockin Robin Cooks
wonderful to understand and easy to follow instructions. have done bone out prime rib but this will be my first bone it. Thank you.
WOW.... This recipe can make anyone hungry even if your full. Great video
Thank you very much! Glad you enjoyed the video. It sure was some fine eating!!!
My oh my, this prime rib is a thing of beauty. My mouth is watering...
Instead of dry flour in the pan, stir with fluid and pour it in, it dissolves without the clumps, simple gravy trick to save time.
But you lose the ability to brown the flour and make it more nutty tasting that way.
@@FunkAdelik you sir know what you are talking about. Thank you, you give me hope.
Perfect prime rib. Glad to find this nice and learning. Congratulations Sir...
Oh my! I'll take a piece, please :) Neat how the ribs came right off. Looks wonderful. :)
I'll have UPS overnight you a slice, ok? If it doesn't make it, you'll need to take that up with your UPS man because I bet he will eat it instead of delivering it to you. LOL Yeah, those ribs were fantastic also. Good stuff! Thanks for watching Tess!!!
Your recipe kicks ass. First time I enjoyed a prime. Thanks a million.
Beautiful... Needs some ripping hot horse radish :)
Very good. The Au Jus part I will adjust because proteins coagulate with heat some may have to whisk that a lot to separate clumping. You gave me some good insight.
Thank you very much Martin. I'm glad you enjoyed the video. This surely was some fine eating! I appreciate you watching!!!
THAT is how it's done and it was done VERY responsibly!
Ha!!! I appreciate that brother! You cook a pretty mean looking Prime Rib also my friend. It sure beats all those canned goods you've been trying out lately! LOL Happy eating and thanks for stopping by.
Looks amazing Chef. Thanks for sharing. Greetings from Dubai !
The bones need a little help!!! So I’ll take my saber and trim it off!!! 🤣🤣👍🏻👍🏻 job well done!!!
that looks awsome t-roy ..the water runs out of my mouth just by looking at your roast
Thanks Hans, I appreciate that buddy. It sure did taste great!
The like button is just not enough. They need a love button !!!
Watch this often, of all the videos on TH-cam, this is the exact way I like it how done, but thats just opinion. looks great!
This guy can cook!
Thanks Simon, I appreciate the kind words buddy. And thanks for watching!
Getting ready to try this. Had to get my ingredients. Thank you for being friendly, joyful, and confident. After watching you I thought, I can really do this.
Perfect video as I prepare to do a prime rib here soon...Great cook! - that is a BEAUTIFUL piece of meat! the juice is just dripping off of it!! Gimme the bones!! I love the meat around the bones haha! Cheers to ya!
I love that rib meat and gnawing on the bones too Jason. Good stuff brother!! I bet you Prime Rib will be just as good!!! Thanks for checking out the video!!!!
Today is the second time I'm cooking a prime rib this way. Just want to say thank you.
Hey Thomas, great to hear from you again brother!!! I'm glad you enjoyed the recipe. Happy New Year!!!
This video is legit
CJ Davis Thanks!! Merry Christmas CJ!!!
*GOOD LORD T-ROY* You read my mine, been craving prime, guess it's the season. You are so blessed brotha. I'm happy to see you enjoying life to the fullest. Thanks for all you do. AND Merry Christmas to you and Wifey,lol. Your good ol Arkansas friend Bigg Kris.
Howdy my brother Bigg Kris!!! Yes indeed, the Good Lord surely has blessed me brother. We wish you and your family a Very Merry Christmas and Happy New Year as well. God Bless you brother!!! Cheers, Troy
Yeah for $500 it better taste good.
BigWater59 its 790 on their website now
We can all experience this for under $100 on a 10# roast, for choice. Won't be dry aged prime, sure, but a GOOD choice cut will be close. If you're dead set on dry aged prime 10#, go local. It'll be better, and cheaper. Expect about $200 for the richman's 10# roast if you're in a rural state. Unless you're in Cali.
@@notafraid06 that's $79 per pound!! A man would need to be a real idiot to pay that kind of money and still have to cook it at home. I go across the field and get a side of Angus from my neighbor and I dry aged it all myself and with all processing, wrapping, etc, I have a little over $5 per pound invested in it and will be every bit as good if not better than levels.
Somebody is getting screwed and someone is laughing all the way to the bank!
About 70 bucks, not 500'
@@1982MCI Amen to that. My family has a farm with cattle. Screw $500. I'm with you. Lol. Damn. I've had some high ass Bill's in the past, but nothing like that even with a 100% tip when having a couple.
Best looking prime rib I’ve seen researching how to cook them I am impressed
yum yum yum I am getting hungry
This is the best prime rib roast cooking video I've seen on TH-cam. I didn't realize you could order meat from Lobels if you didn't live in NYC. I will check out their website. Thank you
Thanks very much Mary Jane, I appreciate the kind words. I really enjoy it when I get a package from Lobel's on my front porch. It doesn't get any better!!! Happy New Year to you and the family and thanks for watching!
Almost looks like Kobe beef haha. That marbling is legit.
10:24, hats off to the chef! lol - this is the 5th prime rib roast vid I've watched. Now I REALLY need to get one going soon.
I was dreaming of a dry aged prime. dang
Euphorica it was a fabulous Prime Rib. I appreciate you watching!
OMG !!!!!! I can taste it from here....EXCELLENT video ..... thanks for sharing
Upgrade your channel, Troy, to the "Smell-o-video" channel TH-cam 9.0. 👍 Nice video btw
Hey Jeff, I really do need to upgrade to the Smell-o-vision version. Of course, that would mean you'd have to upgrade your monitor to produce the aromas!! LOL Thanks for watching buddy!
T-ROY COOKS buying the meat for this video cut into my budget. I guess I'll just follow your recipe and smell the results myself! 👍
It's gonna be some fine eats Jeff. Enjoy it my friend!
I’m making this for Christmas Dinner. 12-25-20. Looks good. I have a 15 lb Prime Rib. Looks like I’ll start cooking it at 1pm.
I like rare. that's in my opinion medium to medium well.
St. Rain such a waste
Agreed. The roasting temps for browning and the long cook are wrong.
You want a beautiful rare to medium rare , so brown at 500 DF for 30 minutes than knock it down to 250 DF and give 30 minutes per pound. A ten pound roast should take about 5 hours, but only use that as a guideline and not a rule, because anything can happen, sometimes.
Check the internal temp of your roast 2 hours into the cook so you know how much longer you need. Check EARLIER and not LATER-it makes a big difference in how your hunk of cow will turn out.
Pull the roast at 125 and let it rest to 130 or so.
facebook.com/photo.php?fbid=1508195052541338&set=a.121244724569718.18095.100000525722532&type=3&theater
Oh yes it should be rare, but he has the right idea over all
He did take it out at 125?
Guarantee that roast was amazing... it looked medium rare to me.. and it was less done more to the center..
I cook it this way every year at christmas. Comes out perfect everytime.
*AmAmAm. Appetizing Work. Happy Weekend.*
Thanks Sergey!!! Have a wonderful week!
That looks like some of the best PR I have seen in along time. My Mouth was just watering, you know when you get that tingly feeling in you jaw bone. Great Video bro......
@ 8:38. Oops! A little too done!
for you?
Overall.....
For anyone. Have you never enjoyed prime rib? This one is way overdone. A waste of a great piece of beef.
225 degrees people, that is all you need to know.
All of these "speed cooking" methods are for squids, who don't know their ASS from a HOLE IN THE GROUND!!!!
No its not lol. Its perfect
Been using this recipe for 5 years now.. Works great!!
1.) Thank you for the video!
2.) I slobbered all over my keyboard!
3.) Pretty sure about 13 vegan's committed suicide after watching this.
Here, here. This is the best recipe people! I follow the same steps and it was good.
8:53 "I wish I were here"....??? You are there dude...lol
WOW...You must be bored as well to write back a whole essay! What are you his bitch? Let him defend himself if he feels offended. Nobody cares what you think😁. Tell you what buddy, mind your own business. Stop trying to act like a hero.
"or you could try insulting his accent to get a laugh out of some random youtubers... a laugh which you will never hear"....???
How can I not hear my own laugh stupid??? Think of what you want to say first. Write it down if you have to. But first make sure it makes sense, because you are just making yourself sound dumb as fuck!!!
P.S You're Welcome
We are all family here on my channel. I can take the good with the bad as long as there are any curse words or nasty insults thrown around. The for the support from both of you guys! I truly appreciate it. Cheers, Troy
Hey man sorry for cursing in your channel I take it back, but is just pisses me off when people are so up tight and can't take a joke. Let alone when the joke is not even about them. I just can't deal with stupid. But like I said sorry for cursing in your channel. By they way your cooking is amazing.
" Anyone like T-Roy, trying to inspire the many, doesnt have the time to defend himself against every comment"...?
Like I said are you his bitch?
No worries, all is good brother. I appreciate you having my back, but just chill out a bit. GOD is in control and everything will be alright. Love ya bro!!!!
I have liked every recipe on this site. rare. enjoy you T roy.
That's not enough salt
It looks really delicious watching your video.....how i wish can taste it...thank you!
Hey Nicholas, thank you very much! It was delicious!!
Most prime videos are extremely rare. This looks much better.
So true James. This actually was USDA Prime beef and it was top notch goodness. It melted in your mouth and was super juicy. I sure do appreciate you watching and wish you a Happy New Year!!! Cheers, Troy
Perfection achieved. Good work man!
I am still boggled with the thumbs down. I would just leave if I didn't like something.
and vegans the most hostile to carnivores.
The Marble on that cut is beautiful! I'm coming over for dinner next time!
lol. that roast is $389.95 on Lobel's website. I assume you are sponsored by them now, but that's not really realistic for us normal folk at home.
Andrew Price Right. And even if I did splurge on a special occasion, I'd be too flipping nervous I would overcook it or ruin it somehow.
Yep, that's why I definitely did not want to overcook this one. Too much money to waste over cooking it. Thanks for watching Chris!
Have to check for sales and such. I just picked on up locally for 6.99 a pound. It's like a third the size of this one but it was $28 Canadian.
Sounds to me like you need some practice, and a bit of knowledge....
I raise mine. He walks around here enjoying life for a year then he goes to a feeder to get a few months of grain and corn. Farmer perspective.
We used your prime rib recipe for Christmas dinner and it was incredible! Thank you so much for your video. It was our first one to cook and our guests were raving over it!
That is fabulous John!!! So glad everyone enjoyed your roast and I'm glad I could help inspire you to cook one. Happy New Year!!!
Jus just jus. Not au jus. Au jus means " with jus".
Steven you are 100% correct. I was going to make a comment saying the same exact thing. So I searched all the comments before I said anything about it,to see if anybody else had said it . So I just left it alone.
Thank you for this video I will be making prime rib for the first time I pray it comes out perfect like yours! 👍🏾👍🏾
RENAME THIS VIDEO TO "HOW TO DESTROY A PRIME RIB ROAST!"
That is a thing of beauty, juicy roast beef. Top job
Thanks very much Adrian!!! Glad you enjoyed the video. The Prime Rib was amazing!!! I appreciate you watching and commenting!
Dog must be the best meat-fed pooch ... So much cooking, and eating, someone else must be at the table. No way to eat 1# of meat a day, every day in your cooking vids.
New option for you. My design. 2x2 x 4 foot tall concrete block sand pit cooker. Concrete blocks, 2 heavy metal plates, rebar rods, and sand. Build bottom 2 layers of bricks in square shape. Put compacted sand inside bricks and inside space. Drive in tall rebars. Place metal plate atop bricks and sand. Built up next 2 layers of bricks in "U" shape. Compacted sand in bricks
Place metal plate. Build up last 2 layers of bricks in square shape. Fill with compacted sand in bricks, and loose sand in inside area.
Bury wrapped meats into top sand pit. Build up fire in middle section (and can also put fire atop the top sand). Sand gathers the heat, and reflects back into the fire (super intense irradiated heat), and into the top sand ("sand dune pressure cooking'). Shorter cooking with less heat loss (BBQ cookers), greater cooking productivity. All flavors and juices kept in the meat. Most excellent tender, juicy, and flavorful meat. 24-48 hours for other meats, 12-24 hours or less for same meats in this method.
Very interesting idea John. Have you built one of these pits? I'd love to see one in action! I'll do some research and see if anyone has a video using it. I appreciate the input brother! Yeah, my dogs love it when I cook and they do get their fair share. LOL Have a great weekend bro!!! Cheers to ya!
Father had one down on the WA coast, even though we were a stones-throw away from beach dunes (!). Absolutely awesome, less fuel for higher heat and greater energy production, greater peripheral 360x360 radiant heat + pressure cooking-heating.
If there is option for putting on a (hinged) metal door with air vent (like your Weber), you have an entirely enclosed fire, much like an Indian Tandoori or beehive cooking unit.
(Oops!) Forgot. Cut a hole and weld a vertical steel pipe exhaust onto upper metal plate. If you make additional vertical brickwork above the sand unit, you can have a further smoker/dryer (pre-cooker) unit with the smoke/heat exhaust.
www.google.com/search?q=sand+pit+barbeque&oq=sand+pit+barbeque&aqs=chrome..69i57.4616j0j7&sourceid=chrome&ie=UTF-8#q=cinder+block+bbq+pit+plans
All kinds of designs.
bbq.tamu.edu/2013/12/02/cinder-block-pit/
gizmodo.com/5987009/the-easy-cheap-way-to-build-a-kick-ass-bbq-pit-in-your-backyard
He uses the metal plates. Many have open topped grates or bars, but a true sand pit BBQ is enclosed.
Thanks for all of the info John. I will check into it my friend!!! Greatly appreciated!
John Lord 7
The veggies and the juices kept it moist. Great job.
SO UNFAIR OF YOU TROY TO PREPARE THIS IN FRONT OF THIS PRIME RIB DEPRIVED SUBSCRIBER THANKS FOR THE MEMORIES BUDDY LOL SIGNED "PRIME RIB LUSTING" TIM ATCHISON SR.
Hey Tim, someone has to eat all this fine food buddy. If you lived closer, I'd share it with ya!! Say, you have a really nice vibrato to your voice!!! Way to go buddy! I like the Country & Western music. Thanks for watching and I wish you and your family a Very Merry Christmas! Cheers, Troy
Lol thanks T
Great recipe T-roy! Making it for New year's day.. Aloha!