Easy No Fail Prime Rib Method | Food Wishes
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- This is the simplest, most fail-safe version for cooking a Prime Rib, boneless or bone-in, ever invented. If you can’t make a perfectly pink prime rib using this method, just stop trying to cook prime rib. Enjoy!
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been subscribed since I was 12 years old, I'm 21 now, yet you're still here making awesome recipes. Merry Christmas, chef john!
Nine years is nothing when you're old.
I love that you were a gourmand since you were 12
@@brownshoeblues2014piss off grandad
Pfft that’s nothing. Subscribed when i was 7 and now I’m 82.
@@stetson999 😆
I cook mine at 1 degree for 300 years... but I always pass away before it is done.
I hope I don't screw up this $100 roast. I've watched this video 40 times I think this week lol😂
How did it turn out? I'm thinking the same thing about my roast.
Was looking for a comment like this as I’m making it this year and it’ll be my first time. How did it turn out?
No dude, I've cooked Hundreds of full sized standing rib roasts.
It's the perfect technique.
Hi fred! I disagree! This is not the "perfect" technique. It is, however, the safest technique. If you go this low and this slow, you can avoid catastrophe, but you will also miss out on the great sear. I roast a rib roast for the char, baby, the char !.
You will enjoy both the char and the velvet "pink" when you proceed to the next level of roasting a standing rib roast, which is the sear of the roast, either before or after the low and slow roast in the oven. Just remember to get that instant meat thermometer ready for use, and use it Happy Holidays!
@michaelsalmon6436 to tell the truth..
This is the second one he made.
The first one, where he puts the prime rib in the oven at 500f for 20 minutes per pound. Then shuts off the oven for a couple of hours without opening it is the best one. Crisp outside, soft juicy inside.
I've been using your 500 degree, 5 minutes x wt. Always works and to me the simplest. But I'll try this 2 day dry-out. We always have prime rib for Christmas. UPDATE: My husband like it roasted this way. The hardest part was whenever I opened the fridge and see that hunk of meat waiting to roast. The temptation to throw it in the oven sooner than 48 hrs was tortuous to my patience.
The salted dry out period results in a perfectly seasoned roast all the way through.
According to recent made up studies LMAO! 🤣
I've been waiting for this and OMG it exceeds my expectations by my Foodwishes 😉
I 100% agree that going beyond medium is just a waste but prime rib deserves a medium rare 🥃
Sometimes I wonder whether I watch chef John for his useful recipes and techniques, his stunning shots of amazing food or his unmatched witty comments, then I realize that I do.
I watch for the soothing way he says "and as always... Enjoy".
@@MrVovansim I depend on that for the indication that it's safe to scroll down to the link to the recipe. 🙂
All of the above plus his soothing voice
I’ve been waiting for this since the gravy episode:-)
Lol get out of my head
Same
Me too!
“But I shouldn’t judge, in front of you…”😂🤣😂
Chef John, great recipe and Merry Christmas!!
I reserved my prime rib piece 2 days ago at the butchery after seeing your primerib sauce video, thanks so much for the follow up with how to cook the whole prime rib!!
Merry Christmas!
My favorite cut of meat and confirm best way to cook... but at the last before slicing, I get a torch on a few bits of exposed fat as I like a bit of char flavor of the prime rib fat : )
hi Kenneth! Great tip! Make certain that you have a fire suppressant blanket nearby, however! Happy Holidays!.
Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !
I watched the gravy episode, and drooled. So thanks very much for posting the second part... and making me drool again😆😉
I'm sold. Making both for my xmass dinner, in a toaster oven😯 I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the "whys?". When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose.
We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough $ for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as "cannery grade". What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat.
I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking... but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.🎄
Success😁 perfectly cooked & delicious. Roasting the bones and veg and then simmering for hours made the most delicious meat flavored "jello" for the gravy. If I can't smoke my rib roast on the grill, I'll roast it this way for sure. Chef John never disappoints.
Merry Christmas Everyone & I hope you all enjoy your Christmas dinner as much as I enjoyed mine.🎄
Chef John is a national treasure. We must protect him at all costs ❤ I went to culinary school but I’m learning so much here. Happy 2023 to all may our best years be ahead of us 🎉
My 19 year old college daughter made us prime rib for Christmas 2023 TO PERFECTION following your methods and tips to aT! I was sooo thrilled. Thank you!
3 daugherts I have, other than grilling up some burgers, their husbands all cook, just like I do here. My wife even expects me to dothe dishes too. LOL Seriously I love it, your daughter sounds like an aspiring chef in the making. Cheers
Hahaha - "according to recently made-up studies" 😆
I'm following this video on Christmas Day to cook my prepared, slightly smaller, prime rib roast, and then will refer back to your prime rib gravy video to finish that which I've already prepped. May do the Duchess Potatoes, it depends on how much time I have. Thank you for your marvellously instructive videos Chef John - and may you and Michelle and your loved ones enjoy a wonderful Holy Season!
Cheers!
Chef John: ending family food-feuds, one video at a time.
Much love (and many thank you-s!).
I used this recipe for my Christmas prime rib roast. It was my first time cooking it and it turned out amazing. I cooked it a little longer because my husband won't eat it if it's too pink, but despite cooking it for 2.5 hours it came out juicy and cooked all the way through. I would suggest this recipe for your rib roast it was fantastic. Thank you for your hard work! Merry Christmas!
Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.
We cook ours at 225 degrees F. It takes about 4 hours for a six to seven pound roast, but it is always perfectly pink from edge to edge with no greying at all
What temp do you take it out at and how long do you let it sit before cutting it. Thx 👍
@@joeblow9850 I also do 225 until it hits about 110 internal temp, works out to about 40 mins/lb. BUT I always scrunch it up and tie it to make it more compact before cooking, almost round. Then, let rest uncovered (not covered) for at least 30 mins but over an hour is also fine, doesnt matter. About 40 mins before ready to serve, crank oven up to nuclear (500-525) and allow to preheat at least 20 mins. Place roast back in oven until smoke detectors go off (usually about 10 mins). That will crisp up and brown outside which was lacking in this video). Because you already rested it, it will be ready to slice as soon as you silence the smoke detectors. I have cooked literally hundreds of them over the years and usually start around 12:30 pm for a 5:30 pm serve time for a 6 pound roast.
@@flyoverpeasant8016 This. Exactly. Finishing above 500 until the alarm goes off is a game changer.
One method I found for adding crust, cook on stove top, either in a large pan or the roasting pan. I started with the 450 then turn it off but now I do slow. And if you have time, you can go lower, 200, 175, or even 140. I have an oven with a 100 proof setting that I use for reverse sear steaks but I haven't tried that because you can't sear the middle up to temp like a 1.5-2 in steak but I do want to try 100 and then finish with 200-225.
I’ll try it thanks for sharing
Man I did method X a few times years ago from your channel and it works great. I was newer to cooking then but now i usually cook it normally at 275-300F until 118F and then turn it to 500F for about 10 mins. Always enjoy different methods and this one is pretty straightforward.
In this era of cooking EVERYONE should already have a wired/wireless probe thermometer. Theyre dirt cheap now so no excuses.
Years ago when microwaves first came on market in the 70s. It came with a cookbook.
Yes. I was an idiot. I cooked a prime rib in the microwave. It was horrific.
@Gigi Dodson, when my best friend got married, his wife was so nervous about cooking thanksgiving dinner that she stuffed the turkey with cake mix. 30 years later they’re still married and we still laugh about it every year
Oh god, you poor thing. What a traumatic experience that must have been for you. I’m glad you made it through.
The first half of the 20th century was marked by human tragedy, the second half by culinary tragedy. What a grim century
lol
@@harryfarber6435 when my sister and I were young we read the instructions on a Christmas pudding to steam it for two hours to reheat. Trouble is we took it out of its pot and unwrapped it first. Of course it dissolved in the water. We strained the black juice thru a tea strainer (we didn't have a sieve) and modelled it into a pudding shape. It was refreshingly moist.
anyone else get prime rib anxiety and stress leading up in the days before cooking?
Would slightly scoring the fat cap allow the salt to permeate a bit better?
That's the way I've been doing it for decades, from a few days uncovered in the fridge, salted. Then on a rack, (water in bottom of pan) oven @ 300 F until 115-129 F internal. C'est magnific! This man gets it.
I did the X method last year and it was perfect, after I dry aged it for 12 days
I prefer to dry age for days as well, but my wife thinks that will make her sick.
Yes, she’s a lousy cook.
@@Ira88881hahahaha. Same. My wife thinks under cooked chicken = tender
Somewhat ironic cause me and my brother wanted to recreate that famous roast beef sandwich from Hoboken NJ with prime rib since it was just the two of us for Christmas. Since we knew it was going to be thinly sliced we knew there was no need to darken the outside so we just dry brined it and I think we just kept it at 350 or 325 until it was between 115-120. After came out and rested, the first cuts were like cutting through a waterfall of juice and we got probably the most even cook we’ve ever gotten on a hunk of meat that size with very little degradation
TLDR; Chef John’s method is a certified banger 👌
Hi maryland! Thanks for sharing this experience. How did you do this year? If you pulled your roast at 115-120, your roast would continue to cook at least 15 more degrees, and your roast would be a very delicious 130, at least! Please post back and let us know! Happy Holidays!
You are hilarious!"if you want it well done make pot roast!"
The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.
Love the 500 degree method. Fool proof!
@@mosescelica17 I've noticed the over cooked outer ring with the 500 degree method. How long to reverse sear after a rest period, please?
@@matttherrien9608 not too long. Best to keep an eye on it
Do you prefer cap on or off, folks?
@@matttherrien9608 Just make sure your oven is clean!!
I'm sous videing my prime rib this year
Prime rib is easy to cook, the trick is just not to go too hot in the oven (ditch the recipes that roast at 400 degrees F or more). 250, 300, 350, all those temperatures work. The low and slow (~250 F) methods are a no-fail way to produce juicy rare meat, but they don't render the exterior fat as well.
John… I’ve been using your “Food wishes Method” for 4 years. Don’t mess with a good thing!!!!
Another rack hack: stalks of celery.
Don't ever say no fail as I know 3 (three) people that have found a way to burn water. Not kidding!
My youngest bought me a really nice teakettle 2 yrs ago. My oldest filled it w water, turned on the stove and went back to her computer. Yeà, destroyed my kettle😢😢😢
we do alllllwaaaays... enjoy your recipes chef. Have a wonderful holiday ❤❤
How can I make nice pink prime rib if my wife refuses to eat meat that isn't fully cooked?
Easy peasy. I have the same problem with MY wife!
I make it rare, cut slices, and throw HER pieces back in the oven on a cookie sheet. Takes like 3 to 5 minutes to bring these delicious pink slices up to her disgusting well-done cardboard preference.
I learned this trick 30 years ago, and it saved my marriage.
If you can get her to understand the science behind cooking the meat to the required temp to kill the baddies and get her to understand that the red juices ppl call blood isn't blood but actually myoglobin, you've won. Good luck and my sincere sympathy for having to over cook such a great cut of meat. Merry Christmas 🎄
@@Ira88881at end, heat the pan fiercely, de-glaze with cream and smother her slices with it. Or just sling her slices back in the pan before you de-glaze!!!
@@lindainparis7349 There’s no deglazing with me, but that makes sense. I never make gravy when I do prime rib.
No garlic ? Oh the shame
I use a thin skewer, make a hundred pokes in it, and insert a hundred slivers of fresh garlic.
I'm giving this recipe to my mom. She always, ALWAYS cooks her prime rib to hell and back 😅
😕🤭🤣
That’s a sin.
@@Ira88881 I know!! And she's a staunch recipe follower, so she refuses to adjust and she will stick to the written cooking time down to the second. Ahh!!
Might have to use the 'usual suspect's' from the original method 😉
Oh no, watched on an empty stomach.
Still like your high temperature method at 500oF 5 minsx lbs= total cook time, turn off oven to rest for 2 hrs, perfect medium rare every time. Ty
Does it work with a whirlpool gold double oven electric?
used method X a couple years ago and very easy but had to open all the windows and put fans in the kitchen so may try this.
We made this yesterday, and it turned out amazing. I made a compound butter with smashed garlic, salt, black paper and rosemary and smeared it all over the roast. I roasted it at a slightly lower temperature because I was worried the garlic would burn. Once the interior was at the temp I wanted I cranked the heat up and let the exterior brown a little. So delicious. Happy holidays! 🎄😋
I'm supposed to be doing a million other things right now.
And yet, here I am. Not the first time, and it certainly won't be the last.
thnank you i am 84 and this is the first time i bought a priem rib in my life i have never cooked one before and wanted a simple recipe
I’m 71 and me too.
My mom 96, next time I get her over for dinner, I’m doing one for her, with escargot for a appetizer
I really love your 500 degree, then shut off the oven and DON'T EVEN LOOK at the oven door until ready method.
I use that too except I decrease the oven temp to 225 instead of turn it off. I also let it cook longer too.
Thank you chef John! You are my go to when I need a great recipe.
Just watched your recipe for this two days ago and made it. It was from like 11 years ago when you posed that one.
We made this today for our Christmas dinner. We salted and air dried in the fridge for 48 hrs. Just one bone roast for the two of us. Added adobo to the butter rub. Perfection! A new favorite. Happy Holidays!
Very humorous delivery. The outcome looks delicious. Will try the next time my wife lets me buy a rib roast.
Warning you will be hungry if you watch this
I feel like I've been cheated on. For years I've been using your method of multiplying the weight times five and then putting it in a 500 degree oven for however long five times the weight is, then turning off the oven for two hours. Now I don't know which method to use.
Exact same predicament here. I think imma try this one since the wife hates the smoke alarm going off every Christmas Day
you can use chuck or any cheap low fat butt roast for this- ribeye is 12 bucks a lb now same result on any slice of beef
If I can get my hands on some prime rib, I WILL give this a try soon! Looks like the perfect christmas dish to me! Thank you for sharing!
Pretty easy. They sell it at the grocery store
@@joshuawillett850 at our stores, I found ribeye roast which is the same cut. Not sure why it has different names.
@@joshuawillett850 not in Germany, unfortunately. But I hope I'll find a butcher that is selling it...
Zee better hurry. UN mandates only 3oz of beef once every 6 years because of zee CO2.
Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I’d never cooked prime rib before, so your instruction was essential. It turned out beautifully ❤! This method is even easier 🤗. So now with 2 ways to cook prime rib, I’m no longer intimidated 😊.
Make this I do it every time and it comes out great!!!!!!
Method X used to be my go to, now I low and slow on the smoker and never looked back.
Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊
Mele Kalikimaka Chef John and thank you for all your wonderful and fun videos!
I’ve done this technique. It’s just AMAZING!!
I am cooking a prime rib tomorrow for Christmas. First time. God help me lol.
Gonna try this again because it’s definitely easier than the last time I tried a standing rib roast. I like not having to fuss over searing, reverse searing, changing the temps etc. o
87% boozin' factor sounds about right, actually lol #SCIENCE!
You are after all the Mr Pibb, of your Prime Rib!
I just started the Chef's original 500° 5mins per pound and came to his channel to refresh, but now I'm confused..... please help!!!!! Should I put oven to 300° for a portion of the 2 hrs of the do not touch oven time?????? it's my first time with an electric oven and a fan is running while off and I'm scared
Any help will be greatly appreciated 🙏
With the ever amazing Chef John, I WILL be doing any thing that he says is "Optional." The mojo for cooking this man has is incomparable.
We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!
The best and most enjoyable moments on Chef John's channel are his wry asides while imparting solid teaching moments.
John . . . I love your dry sense of humor. I mean dry in the non-refrigerated sense. I learn so much in every video.
I was today years old when I found out how to make an aluminum rack
Wait, does this supersede the Food Wishes Chef John's Perfect Prime Rib recipe where you start at 500°?
made up studies.... awesome lol
My boss swears by Chef Johns 500 degree method, so when I bought my first prime rib ever to have for tonight’s dinner, he had me sold, since I have tasted my boss’s prime rib before. However, I don’t think my old oven can go to 500. So today I see this new video & I’m going to do this method instead of the Chef’s 500 degree one. Even though I didn’t get a whole day in the fridge to air dry, I’m hoping it will turn out great. The added plus with this method is the pan juices for gravy - my boss had mentioned that with the 500 there are no juices. So wish me luck! Happy Christmas all!
The two-day fridge drying time is smart. If you've not used authentic Montreal Steak Spice on the meat then you are missing out as it really does make a refreshing change to gravy. I do believe that one should still sear the meat before going into the oven.
We use Chicago Steak Seasoning, and at 300, the meat gets a beautiful crunchy bark. Searing just doesn’t really do anything.
Yep, those Montreal steak seasoning are so good.
The Spicy seasoning or just the regular?
Merry Christmas Chef John and to your family! Have been turning to you for years now to make my cooking go to the next next level. Thank you for all you do.
I'm planning on making this for New Year's.
The Gravy video Chef John made is AMAZING. Watch the video people. I am following these Exact recipes on Christmas day.
@Food_wishes10 suck it scammer
I used this method for our family New Year's gathering. It was so easy and delicious. I also followed the directions for making the gravy ahead of time. This made meal prep in my tiny so much easier on party day.
The meat is very good 🍖🥩👍🏽👌🏽😋.
I have the most helpful boyfriend in the whole world. He sent me this video and I so appreciate it. 😍❤️😘..MC I love you.
no disrespect, but does it need to be a little hotter by a degree or three to make the fat a little more less solid white?
I guess that depends on how much you like the white fat. Its considered a delicacy by some (including myself, but I understand why others are less keen). If you really don't like it then maybe a prime rib with this much fat is the wrong cut for you, there are others with less or more marbled fat that is not so visible but still contributes to the flavour. Personally I would do this to the higher temo because I like mine a little less rare, and that might make the fat less white, bu the only way to find out is to try it. Ultimately, the correct way to cook something is the way that results in something you like most, as John would say, that's just you cooking :)
im more expecting it to be semi translucent then opaque,
That gravy video was awesome!
I got a few chuckles from this video 🤪
I think the trick is to use a an oven meat thermometer. That way you never over cook your roast.
Thank you, BUT NO, no red juices running out of my meat. Also, no slimy runny eggs. Merry Christmas. God Bless and stay safe.
If you can’t wait for Chef John’s Duchess potatoes, Stefan @FenchCookingAcademy has just recently posted a video with variations of them three ways!
Love your videos and keep up the amazing work!
Just bought a 6.2 pounder today along with a bag of russets to make potato Romanov for Xmas 🎄
I'm keeping the ribs for myself & my pupper to eat during the Sugar Bowl
And I will never, eeeeeever abandon Method X!
Mouthwatering 🤤
Chef John is always my go-too for anything. Thank you Chef John!🍺
Chef, you have given us times to cook the roast by the amount of meat before. What was it? 15 minutes per pound at 325? Is that right? I have it written down, but I'm not at my notebooks right now so I'm not certain. Anyway - I encourage all novice cooks to look at his prime rib recipe from the past to learn how to cook the BEST prime rib recipe. Thanks Chef - you're the best! Happy Christmas to you and yours.
That looks amazing. My Mother-in-law, bless her heart, was a most wonderful cook. She would do a prime rib 3 or 4 times a year and have us over for supper. She always cooked the meat to death. If her roast turned out like yours . It would be back in the oven for another hour or hour and a half. A cut of meat like that is hard on our food budjet, May be some day. Soon I hope. Thank you for your presentation.
So sad!!!! I made a beautiful prime rib yrs ago for Christmas and invited my daughter's grandparents over. It came out perfect, everyone loved it BUT my daughter's dad. It was "raw" and he threw his in a frypan and turned his piece into shoe leather, so sad and a waste.
At some point some company is going to figure out how to do "spiral cut" perfectly cooked prime rib with gravy in the cuts to put in the freezer...
Get some stainless steel mesh, Chef. You want 3mm for beef.
Chef John: "Low and Slow"
MaxtheMeatguy: "That's what I'm talking about!"
I learned the 2 day salting method from a roasting book my dad gave me several years ago. I use it on my Turkey as well. The method is fantastic for roasting all kinds of meat.
Name of the book, please?
Hey gritchard! It is referenced in the Bible, New Testament, page 1036. Happy Holidays!
Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!
Traditionally, I use cookbooks or recipes found through searches online, as I find videos to be too tedious to be bothered with, too long intros, too much ego, too little info... But I watch a shocking amount of TH-cam content, so I thought I'd see if I'd find what I am looking for here, So far, I have!
We have Prime Rib for most holiday dinners, it's absolutely delicious, it looks impressive, and can be served tarted up with holiday garnishes on a platter, and carved at the table. This technique of salting and drying before low temperature roasting is easy and effective. I've have tried many other methods of roasting, and this one is foolproof. Thank you, Chef John and Food Wishes!
Thank you chef John. I never roasted a prime rib, but after seeing your METHOD X of 5 minutes/pound at 500F and 2 hours with oven off, I'm kind of a hero in my home. I just got a 9 pound rib roast and I'm wondering if I should try this method instead as I'm afraid that 45 minutes at 509F might overcook the outer parts of the roast. Anyway, I enjoy your videos and had try other recipes as well. They are amazing and bulletproof. Thank you
What did you end up doing for cooking it? Just picked up our 10# prime rib for Christmas day dinner.
Merry Christmas and a Happy New Year Chef!!🧑🎄🌲🦌❤️
I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!
Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!
i must protest - brussels sprouts have been noted in many recent Chef John videos and i'm not having it. of all the vegetables in the world, they are clearly the Charlie Browniest. 🤣
Prime Rib Roast. My favorite food of all time. He got it. I love you Chef John!