OK I'll comment on this method. This is the 2nd year in a row that we've used this method, following his technique as exactly as we could. I'm NOT an expert on cooking by any stretch ,as a matter of fact I defer to my wife when it comes to cooking food on the grill because she's waaaay better than I, but for the holidays I've gotten the duty of preparing the prime rib. With family get-togethers of 10-15 people ,there's a wide array of tastes when it comes to the doneness of the meat. We put the roast (11-13 lbs in our cases) in the oven set at 375° for 15 minutes per pound just as recommended in the video ,taking it out and letting it sit covered for at least 30 minutes before carving, and it's been as close to perfect as we could ask for! If the majority of dinner guests predominately wanted a more rare cut, I would maybe take it out of the oven 15 minutes early but for us with a group preferring varying degrees of doneness, this method is perfect! Thank you Lawrence!
Failsafe cut. Just roast at lease three bones or more and use a thermometer. Works every time. I don’t use water. But, try tasting the beef dripping......scrap some up....get some of the black tarry drippings and the oil. Taste it.......that is one of the best flavours you will ever taste in your life. Make sure you season it with salt or the drippings won’t taste their best.
I prefer a more slow-roasted, reverse sear method, but you really can't argue with Smith & Wollensky. Their incredible reputation is well earned. This method is probably much better when you're cooking a ton of roasts and serving tons of people in a restaurant setting. For a family Christmas dinner, I usually slow-roast at 200 or 250F until a temp probe reads 125F, take it out and crank my oven as hot as it'll go, let it rest while it's pre-heating, shove it back in for 10-15 at 500F or higher, then take it out, rest for an additional 15m, and serve. Works perfect every time, medium rare edge to edge, even the end cuts. The only thing I will say is you don't quite get the same crust like you would cooking under high heat for this long, but I'm ok with that.
Lol all these cooking videos talk about asking ur butcher for specialty cuts.... My butcher has no idea what I'm talking about when I say "oven ready rib roast"
show off! I just tried the "method X" recipe with a fourteen pound rib roast... came out medium well..... I felt like jumping off the roof..... only rare is accepted in my family...... It was a mutiny, My family hates me at this very second...... Back to my 275 until the center reaches 122....
I actually tried it again with a four and a half pound rump roast. five hundred degrees for twenty four minutes.... I was an hour into it when I looked at my meat thermometor and it said 277...... ugh... I took it out let it rest ten minutes and had a medum well roast..... Kudo's for those that can get this to work for them, but it just isnt for me..... I have a heavy duty self cleaning oven, and what I am thinking is , is that my oven is made to hold the heat in a lot longer.... the door is much heavier then most I see at the store... I dont know, and at this point I dont care.... Its just not for me I guess....lol I GIVE UP, METHOD X!
yea i found that the kind of oven you have matters too. i have a decent standard oven and i did a 6 pound roast for 30 mins and let it sit, 2 hours ater it was a prefect medium rare. when i did the exact same thing at my sister's house who has a heavier duty oven than me i did it with a 7 pound roast for 35 min which should have yeied the same results but it came out to a medium going on to medium well.
JOJO65 ! Same here, and the weird thing is, I used the "method X" to cook a prime rib while staying at a rented cabin over christmas and it came out medium rare and I used the same method with pretty much the same size prime rib at my house and it came out well done, no pinkness at all. Very dissapointing. The oven I used in the cabin was much older so I assume it didn't keep heat in as well and my oven at my house is a very nice digital one and it probably keeps heat in way longer.
Its beautiful, but the thing I dont like is when you cut off that big fatty, meaty piece off the bones, and the other bits.... I say dont touch it! Simple is better.... those are my favorite parts....
I was cringing as he was trying to cut the middle bone. It honestly would have been easier to cut the whole loin off then you got beef ribs. *Drooling*. But it was juicy and pretty. I bet that kitchen smells amazing. I wouldn't have trimmed it after cooking but I love rendered fat on my steak.
I live in lorain ohio & been doing "prime rib" since '79 - but the last 10 yrs. or so - no matter where I go to buy them they have not been good at all & that's your "meat" stores to your big grocery stores & I usually try to get 2 between 16# & 18# - so where do you get these 109 ones because I know that is not what's being sold - its called standing rib roast & yes prime rib - but this is not prime like in good restaurants - med. well is how the people like it when I cook them & yes the meat "use" to look like yours but not any more - that is beautiful - so where do I find these 109 - should I ask these places here or go on line to order - Smith & Wollensky - what city?
realfunny7 USDA Prime beef is typically sold to restaurants & generally can only be found available to the general public in big box warehouse stores like Costco. Otherwise you will be ordering online from private ranches and retailers. What you saw in this video is an oven ready dry aged & untrimmed USDA Prime rib roast. You will be hard pressed to find any such "butcher" or local retailer having these available in rural areas.
realfunny7 Yeah quality beef is pretty difficult to get ahold of. Luckily for me we have several local ranchers that sell there product to both upscale butcher shops and direct to the public if your willing to make the trek. But in all honesty a majority of their sales cater to these butchers whom turn around & sell these to folks who are willing to pay the $20-30lb price tag. Generally in San Francisco, Berkeley & Napa is where the bulk of the sales are made. Otherwise the common folks like myself settle for the USDA choice roasts available at most grocery retailers in the area which isn't the best of course but for $7-8lb its a much more reasonable price to pay and with a little knowledge, good cooking method & the right spice we still manage to turn out an outstanding rib roast. Happy cooking!
realfunny7 go to Costco they only carry choice grade (very good) or prime grade (the best) I get choice meat cook to 124 degrees med rare 130 some pink
itsmegp46 ur hella annoying because he said multiple times the end cuts are more cooked while the center is rare so STFU he does this for a living he knows what he's doing...
Looking at that meat before raw after raw( u might as well not cook it .... let's try 250 for maybe 6 hours it will be well done and tender... the only thing I actually like is how u cut the cap seasoned the meat and put the cap back on... other than that I'm not impressed
OK I'll comment on this method. This is the 2nd year in a row that we've used this method, following his technique as exactly as we could. I'm NOT an expert on cooking by any stretch ,as a matter of fact I defer to my wife when it comes to cooking food on the grill because she's waaaay better than I, but for the holidays I've gotten the duty of preparing the prime rib. With family get-togethers of 10-15 people ,there's a wide array of tastes when it comes to the doneness of the meat. We put the roast (11-13 lbs in our cases) in the oven set at 375° for 15 minutes per pound just as recommended in the video ,taking it out and letting it sit covered for at least 30 minutes before carving, and it's been as close to perfect as we could ask for! If the majority of dinner guests predominately wanted a more rare cut, I would maybe take it out of the oven 15 minutes early but for us with a group preferring varying degrees of doneness, this method is perfect! Thank you Lawrence!
When you took out all the protective layer, flashes of steamed Jasmine rice came to mind, all the best parts, looks super yummy, thanks, will do.
Same here!
this is why i'm not vegan
but is it maillard reaction tho? is this piece of meat the platonic ideal doe??!?!?!
deep blue cheesey notes!
ethereal flavour
My fangs are drooling
Nick Solares brought me here.
My Stomach brought me here! 🍖
The platonic ideal of prime rib
Failsafe cut. Just roast at lease three bones or more and use a thermometer. Works every time. I don’t use water. But, try tasting the beef dripping......scrap some up....get some of the black tarry drippings and the oil. Taste it.......that is one of the best flavours you will ever taste in your life. Make sure you season it with salt or the drippings won’t taste their best.
When I order prime rib I always ask for the reddest piece they have. LOVE it!!
I prefer a more slow-roasted, reverse sear method, but you really can't argue with Smith & Wollensky. Their incredible reputation is well earned. This method is probably much better when you're cooking a ton of roasts and serving tons of people in a restaurant setting. For a family Christmas dinner, I usually slow-roast at 200 or 250F until a temp probe reads 125F, take it out and crank my oven as hot as it'll go, let it rest while it's pre-heating, shove it back in for 10-15 at 500F or higher, then take it out, rest for an additional 15m, and serve. Works perfect every time, medium rare edge to edge, even the end cuts. The only thing I will say is you don't quite get the same crust like you would cooking under high heat for this long, but I'm ok with that.
Thanks. How long would it take to slow roast at 225 degrees, an 8 pound roast for medium rare?
last step : can you send the end part to my address ?
NOW THAT IS A PRIME RIB 💯
I thought porn wasn't allowed on TH-cam.
Money shot at 3:20 ...
It's NOT water that keeps your meat moist.
It's the cooking temperature, which means low and slow.......
A big yummy thanks for the vid.
oh fuck yeah creme friech
OHHHHH GAWWWD...
D.Steele
Andrew Jackson me too😭😭😭
That cow is alive!!
WOW!
GOOD JOB!
Holy Smokes ... I am drooling on myself over here ...that is just RIDICULOUS...... I cant even function right now..
Lol all these cooking videos talk about asking ur butcher for specialty cuts.... My butcher has no idea what I'm talking about when I say "oven ready rib roast"
Starving now.
oh I can hear my intestinal track saying "don't do it!"
He knows what he's doing 👌
Don’t be shy, put some more!
This video should be called "How to waste all the money you payed for that great Prime Rib Roust."
how is it a waste ? he only overcooked the end caps.....
Roast. Learn to spell.
doug plein just a typo
375 Degrees?
Are you fucking KIDDING????????????????????????
What do you want-LUNCH MEAT?
3 hours in the oven and it's still rare @ the center?
the size of the cut will keep it from being the same doneness throughout a smaller cut 6-8lb will be more uniform in doneness
What is a song ?
NEVER trim the fat for ANY fine piece of meat like this, I don't care WHO you are!
show off! I just tried the "method X" recipe with a fourteen pound rib roast... came out medium well..... I felt like jumping off the roof..... only rare is accepted in my family...... It was a mutiny, My family hates me at this very second...... Back to my 275 until the center reaches 122....
i found that method x works prefectly for rib roast between 4-8lbs anything higher then it's off.
I actually tried it again with a four and a half pound rump roast. five hundred degrees for twenty four minutes.... I was an hour into it when I looked at my meat thermometor and it said 277...... ugh... I took it out let it rest ten minutes and had a medum well roast..... Kudo's for those that can get this to work for them, but it just isnt for me..... I have a heavy duty self cleaning oven, and what I am thinking is , is that my oven is made to hold the heat in a lot longer.... the door is much heavier then most I see at the store... I dont know, and at this point I dont care.... Its just not for me I guess....lol I GIVE UP, METHOD X!
yea i found that the kind of oven you have matters too. i have a decent standard oven and i did a 6 pound roast for 30 mins and let it sit, 2 hours ater it was a prefect medium rare. when i did the exact same thing at my sister's house who has a heavier duty oven than me i did it with a 7 pound roast for 35 min which should have yeied the same results but it came out to a medium going on to medium well.
JOJO65 ! Same here, and the weird thing is, I used the "method X" to cook a prime rib while staying at a rented cabin over christmas and it came out medium rare and I used the same method with pretty much the same size prime rib at my house and it came out well done, no pinkness at all. Very dissapointing. The oven I used in the cabin was much older so I assume it didn't keep heat in as well and my oven at my house is a very nice digital one and it probably keeps heat in way longer.
JOJO65 ! Pull it out at 120-130 degrees. It will continue cooking on the board.
Table for two damn it!!
So simple and you can charge ppl hefty for a meat that is only salt and pepper
Its beautiful, but the thing I dont like is when you cut off that big fatty, meaty piece off the bones, and the other bits.... I say dont touch it! Simple is better.... those are my favorite parts....
sleeksalmon Me tooooo!
awesome.
You can tell its dry aged, which is the best
awesome
Imagine feeding a prime rib roadt to a lion.
I was cringing as he was trying to cut the middle bone. It honestly would have been easier to cut the whole loin off then you got beef ribs. *Drooling*. But it was juicy and pretty. I bet that kitchen smells amazing. I wouldn't have trimmed it after cooking but I love rendered fat on my steak.
He's taking off all the flavor by trimming it after its been cooked where does he work so I don't go there. Lol
Yeah wtf.
I thought he said it was oven ready. What's up with all that trimming?
oven ready for people who don't know where you should season it
Degrees Celsius? Degrees Fahrenheit?
oh boy, that's fat flap mmmm
Yum!
Jus Salt n Peppy...!
Was this dry aged?
Looks like it. That crusty piece of meat that he had to slice off is an indicator.
yummmm
The guy from eater did not eat that
The only thing as perfect as that is Alaskan King Crab...
You must lerning with Brazilian barbeque maker.
Medium to Medium Well?
Oh *shit*........
you forgot the lambsauce
lamb sauce on beef? lol
I didnt know porn was allowed on TH-cam
apritchard2010 l
Only the end cut looked nice. Rest just looked like boiled beef
Water in the bottom of the pan?
Oh PLEASE!!!!!!!!
Waaaaaaaaaaaaaay to RAW for us !
Tess Peters for you*
Tess Peters eat a shoe
That's not raw, you inbred swine.
Too*
Vegan channel
How to Make Prime leak
And you mention "Well Done" in reference to Prime Rib?
Dude, you need to change professions, with the help of BARBER COLLEGE!
He doesn't know how to cut a rib roast that was horrible
375 DF at 15 minutes per pound?
You are WAY off!
Mmmmmmmm
I live in lorain ohio & been doing "prime rib" since '79 - but the last 10 yrs. or so - no matter where I go to buy them they have not been good at all & that's your "meat" stores to your big grocery stores & I usually try to get 2 between 16# & 18# - so where do you get these 109 ones because I know that is not what's being sold - its called standing rib roast & yes prime rib - but this is not prime like in good restaurants - med. well is how the people like it when I cook them & yes the meat "use" to look like yours but not any more - that is beautiful - so where do I find these 109 - should I ask these places here or go on line to order - Smith & Wollensky - what city?
realfunny7
USDA Prime beef is typically sold to restaurants & generally can only be found available to the general public in big box warehouse stores like Costco. Otherwise you will be ordering online from private ranches and retailers. What you saw in this video is an oven ready dry aged & untrimmed USDA Prime rib roast. You will be hard pressed to find any such "butcher" or local retailer having these available in rural areas.
yes I know the prime ribs I was buying way back are not like the junk now
realfunny7
Yeah quality beef is pretty difficult to get ahold of. Luckily for me we have several local ranchers that sell there product to both upscale butcher shops and direct to the public if your willing to make the trek. But in all honesty a majority of their sales cater to these butchers whom turn around & sell these to folks who are willing to pay the $20-30lb price tag. Generally in San Francisco, Berkeley & Napa is where the bulk of the sales are made. Otherwise the common folks like myself settle for the USDA choice roasts available at most grocery retailers in the area which isn't the best of course but for $7-8lb its a much more reasonable price to pay and with a little knowledge, good cooking method & the right spice we still manage to turn out an outstanding rib roast. Happy cooking!
realfunny7 go to Costco they only carry choice grade (very good) or prime grade (the best) I get choice meat cook to 124 degrees med rare 130 some pink
your gonna have to cook that a little longer looks like cavemen meat 😈
The Field; than eat a meatloaf or a shoe
Way to red 4 me
Shit aint cooked
money4385 than eat meatloaf
You clearly don’t know what prime rib even is.
DEEP PAN!
Stupid MOVE!!!!!!!!!!!!!!!!!!!!
this guy don't even know what perfect means cause that is still fucking raw
sorry rare =/= raw, learn something new every day ehhhh?
heartsofdragons87: than eat meatloaf
You’re a weenie bro. You don’t know what you’re talking about, prime rib isn’t for you
Hey its been 4 years since you made your comment. Have you grown up enough to realise how wrong you were back then?
You messed it up right when you said "oven." Always cook them on the smoker/grill.
lol you cook prime rib in an oven....
No, I don't.
Yeah because everybody has a smoker at home and not an oven.
Way too rare.
itsmegp46 ur hella annoying because he said multiple times the end cuts are more cooked while the center is rare so STFU he does this for a living he knows what he's doing...
Shut up!
Piss off
Looking at that meat before raw after raw( u might as well not cook it .... let's try 250 for maybe 6 hours it will be well done and tender... the only thing I actually like is how u cut the cap seasoned the meat and put the cap back on... other than that I'm not impressed
Trueblue 2053 ur a dumbass
burger king will over cook your meat well done on beef is like eating dry chicken