Hey Chef Jason, Great video. Question for you, Noticed a difference between the video and the print recipe. After the smoke, is the 375 temp only for 20 minutes and then turn down to 325 (recipe) or the whole cook (video) after the smoke? Thanks
Hello, I forgot to mention in the video to adjust temp to 325˚ after the 20 minute sear. So it would be sear at 375˚for 20 minutes, then turn down to 325˚and cook to your desired doneness. We are doing a bit of a reverse sear on this prime rib. Thanks for watching, happy cooking
Hi Julie, total cook will vary depending on desired doneness, but here is where I was at with this one 2 Hours Smoked at 180˚ for 1 Hour Cook at 375˚ for 2.75 Hours or until desired doneness Pulled at Internal temp of 124 Carried over to 129-130
I’ve always loved Ace Hardware! One of my first jobs at 14 years old in So. Lake Tahoe, Cal. In 1974! Nothing has changed! They always have a little bit of everything down to the most esoteric nuts, bolts, connectors and electrical box parts! I’ve never walked out empty handed. By the way-if you love the light flavor of truffle you can add Truffle oil to the rub and smoke it using fresh cut virgin peat moss from a medium shaded bog. You will never use wood chips again!
I thinks that’s from the fire pot when I have the lid open. Totally normal, just sparks from the pellets burning and having a lot more air due to the lid being open. Chef Jason
Always cook from cold. Low temp smoke at 185˚ F isn't really warm enough to raise the needle on the temp. I did it this way to build up some low temp smoke flavors, then turned up the heat for the final roasting/cooking. Happy Grilling, Chef J
Hi Gene, the knife rack is from Edlund and the paper towel and glove holder shelf is from Garageworks, I bought them both online from a restaurant supply store. Chef Jason
Keeps the bones intact, protects the bottom of the roast from too much crusting, cooks the bones too and gives you an epic snack, plus adds some extra flavor as the bones roast. Overall a tasty treat. Chef Jason
Beautiful job! Gonna try this method! Just need to figure out my spices. My go-to for prime rib is usually salt, pepper, thyme, chopped garlic and olive oil made into a spread. Never had it turn out bad yet!
Thinga-beauty! Would been nice to see you cut it all up for serving. I'd like to look at the variation of doneness. You got me inspired now. Not even gonna say what I just paid for a roast like that. Going on the Traeger tomorrow for Christmas dinner...
I have made chuck roast and rump roast on a z grill. I put traeger beef on one and prime rib rub on the other. I cooked at 170 for 4.5 hours and then wrapped in tinfoil and cooked until they were 195. I left the roast to rest about twenty minutes. My wife said that they were rubbery. I had a gorgeous smoke ring and were juicy through out. Any thoughts on the rubbery side of things
Depends on how big they are. Weight wise. Sometimes they don’t like that many hours of low temp smoke, I find I will smoke mine to drive some flavor and then turn up the heat to finish them off.
Just a question, I plan on making my first prime rib for Christmas however we are planning to travel to my father in laws to eat. Which is about a 30-45 minute drive, any tips to keep it Rare/MR/Med during the transport phase?
make sure to pull the prime rib out about 15 degrees under where you want it, rest/cool on the counter for 5 minutes and then cover and travel. should carry over nicely and if not, a quick finish in the oven at 450˚ F should get you dialed in nicely. Chef Jason
Hi Cliff, I don't baste or spritz mine, you absolutely can, but I find it keeps the outside of the crust softer. I like a crunchy bark on mine. Chef Jason
Hi matt, not sure why we didn't for this video, I have so many thermometers I guess I forgot to put it to use. its a great tool as well. The Meater+. Happy Cooking, Chef Jason
Hi Jeff, we are at 10.5# on this monster. Cook time will depend on level of doneness desired, be sure to track temp and pull early so the carry over cooking lets it finish to the desired temp. Chef Jason
Love watching your videos Jason, been helping me with a lot of my cooks with my new Traeger! Quick question regarding the resting process, how long would you recommend the roast to sit after you pull it off at 124-125? And you should wrap it in foil if you let it sit longer? I've talked to people and some say rest for 30 minutes, some say 3 hours. Obviously the longer things rest, the better, but what would your recommendation be with that? Also, is the cook process & time going to be pretty much the same for a boneless prime rib roast? thank you again for your videos! They're awesome!
I let mine rest for 15 minutes or so, uncovered. if you cover it or wrap it, it retains heat and will keep driving temp higher. Cook time may be 5% longer with the bone as it will take a little bit of time to get the bones heated up to cooking temp. Thanks for watching our videos, please let me know if you need anything else. Happy Cooking, Chef Jason
Depends on the temperature. If you're going slow and low at 225F, then you're looking at 12-24 hours or more (the rule of thumb is 30 minutes to 60 minutes per pound). Keep it between 275F - 325 F and you might actually have time to do it on Christmas without getting up at 1 AM.
Hi David, if you cook this at 350 - 375 degrees, depending on desired doneness, you are probably looking at anywhere from 3.5 - 5.5 hours. Again, depending on desired doneness. With a rib that big, be sure to track temp as it cooks with either WIFIRE or a bluetooth thermometer. Chef Jason
@@davidvelarde4021 I like this method for the tasty bones as leftovers and for a bit more flavor with the rub all the way around too. Totally a preference thing.
Doing this on the traeger, anyone else get the Au Jus this way? I’m either going to let the fat and drippings slide down into the little collection bucket, or I may just throw the prime over a aluminum pan? Anyone have suggestions?
Let me know how this works, haven’t tried getting au jus this way, maybe even add some vegetables to the bottom of the pan to add even more flavor? Happy cooking, Chef Jason
Hi Jason. what's your thoughts on going @225 degrees for the full cook instead of smoking for 2 hrs @180 then bumping up for rest of the cook? Thanks Todd Wilson
Hi Todd, I think that will deliver a great flavor, my only concern would be the crust or bark on the outside. That high temp really delivers and exceptional bark. You could always reverse sear it and rock it nice and hot at the end to get some crusting or bark. Chef Jason
@@ChefJasonMorseI have 2-8lbs I’m cooking together on the grill this weekend. I’m going to follow your recipe. Best one I’ve seen so far on the TH-cam’s.
Brad Neal very welcome sir. Let us know if you need anything else. Email me too and I’ll send you my dropbox recipe folder. About 450 recipes. Jason@5280culinary.com
Well I just spent over $300 for my prime rib roast. I am going to attempt to cook mine on my Traeger Pro 34 my biggest worry is that I am going to overcook it so I’m going to use two meet thermometers wish me luck!
Put it in the smoker for 2 hours and then put it in the Sous Vide for 6 hours at 135 degrees (size depending for length of cook) to get the roast to the perfect temp from end to end (no well, med/well, med, med rare transition). This gives a smoke flavor with Medium rare from end to end. Pull out of Bag, blot to dry, and then put it in the oven or back on grill at 500 for 10 min or until desired sear.
Darrell Goodpaster I wanted to show off how the end piece looked after the cook. It’s always so perfect after the Traeger smoke bath. Next time we I’ll cut into the middle for sure. Thanks for watching. Chef Jason
I’ll be the hater. Your prime rib at 11:24 is not the same at 14:23. The earlier one looks more like medium-well. At least tell us what you did the 2nd time.
Hi Tee, its the same Prime Rib, I Actually shot the ending first when I sampled it, then went back to shoot the doneness you see at 11:24. all good, same rib, just shot a tad out of sequence. I was in a hurry to eat. Happy Cooking, Chef Jason
@@teesong6801 no worries. I had to go back and watch it a couple times to remind myself what I did. Total rookie mistake on my end. Was too focused on the eating. Lol. Have a great Christmas. Chef Jason
IF YOU BOUGHT a roast (any kind ) with too much fat !!! ?? thats a problem... period.. (unless you got deeeepppp pockets and dont care ) !!BUY /ASK for 1 trimmed period !! as a simple example.. Crab lovers know (expect im sure ) to payyyy tooooo much for them because the cost is by weight and includes the shell weight !! ahhhggg i hope to stop here ???ROAST BEEF does NOT have to include that extra waste FAT (SHELL ) !! Start right end well.
Curt, you’re going to pay for that fat one way or another. If you buy it fully trimmed, expect to pay for the fat loss and labor. The butcher or grocer doesn’t absorb that cost, they pass it onto the consumer. The fat also helps protect the meat, that’s why I keep it on there. Thanks for watching, Chef Jason
Looks a bit overdone. Dry brine overnight with kosher salt, then a rub of fresh garlic, rosemary, black pepper, and thyme. Then 25 minutes per pound at 250 and you'll get all the fat rendering you need, then a minute or so on a cast iron skillet to sear. Delicious.
Thanks Eric, you're seeing the end cap, they always tend to be a tad more done than the center. Sounds like you have a solid plan for your prime rib. Happy Cooking, Chef Jason
@@patrickwaring7904 noooooooo, sorry to hear that. My dog jacked my burger today off the dinner table. That’s what I get for not pushing in my chair. Ugh. Have a great week. Jason
These barbecues are completely unnecessary and really not very good at cooking buy yourself a Weber kettle grill get some charcoal and you can cook like a master for decades it’s not the barbecue or it’s the person and the skill
Joe Vanlith thanks for watching Joe, we discuss what makes this a prime rib roast in the video. Prime doesn’t mean the grade, it is called prime rib because it is one of the 9 Primal Cuts of Beef on the animal. Tune in around 4:10. Have a great day and happy cooking
Followed your cooking instructions, used pecan pellets. Was perfect medium rare in the middle. Was the hit of Christmas!!
Awesome Zak, happy cooking. Chef Jason
Went to my local Ace Hardware picked up my first Traeger it's awesome I love it
Awesome Mike! Chef Jason releases a new video every week. We've got a lot of Traeger recipes for you to try out!
Hey Chef Jason, Great video. Question for you, Noticed a difference between the video and the print recipe. After the smoke, is the 375 temp only for 20 minutes and then turn down to 325 (recipe) or the whole cook (video) after the smoke? Thanks
Hello, I forgot to mention in the video to adjust temp to 325˚ after the 20 minute sear. So it would be sear at 375˚for 20 minutes, then turn down to 325˚and cook to your desired doneness. We are doing a bit of a reverse sear on this prime rib. Thanks for watching, happy cooking
Unfortunately I don’t have a grill you do have I do have a Traeger however. My question is how long at the 325.?
Hi Julie, total cook will vary depending on desired doneness, but here is where I was at with this one 2 Hours Smoked at 180˚ for 1 Hour
Cook at 375˚ for 2.75 Hours or until desired doneness
Pulled at Internal temp of 124
Carried over to 129-130
I’ve always loved Ace Hardware! One of my first jobs at 14 years old in So. Lake Tahoe, Cal. In 1974! Nothing has changed! They always have a little bit of everything down to the most esoteric nuts, bolts, connectors and electrical box parts! I’ve never walked out empty handed. By the way-if you love the light flavor of truffle you can add Truffle oil to the rub and smoke it using fresh cut virgin peat moss from a medium shaded bog. You will never use wood chips again!
great vid! would you ever place water pan in the grill for better smoking?
You absolutely can, will add some moisture to the grill cavity for sure. Chef Jason
This recipe looks amazing. Traeger question though: I noticed that there were some flames jumping up in the smoker. Is that normal of a Traeger?
I thinks that’s from the fire pot when I have the lid open. Totally normal, just sparks from the pellets burning and having a lot more air due to the lid being open. Chef Jason
I don’t get it after two hours at 185°. The internal temperature was only 53°. That seems odd. Did you cook this piece of meat while it was cold?
Always cook from cold. Low temp smoke at 185˚ F isn't really warm enough to raise the needle on the temp. I did it this way to build up some low temp smoke flavors, then turned up the heat for the final roasting/cooking. Happy Grilling, Chef J
Actually, this is exactly the same scenario that happened to us for Thanksgiving and it came out awesome thanks for your help with this video!!
Where did u get the organizer on wall/table that holds knives and paper towels?? Its in far left in frame
Hi Gene, the knife rack is from Edlund and the paper towel and glove holder shelf is from Garageworks, I bought them both online from a restaurant supply store. Chef Jason
Awesome recipe I lived it and so did e everybody else
I must be "slow" but what purpose does hinging the roast from the bones do? Ease of carving after resting?
Keeps the bones intact, protects the bottom of the roast from too much crusting, cooks the bones too and gives you an epic snack, plus adds some extra flavor as the bones roast. Overall a tasty treat. Chef Jason
Thx Chef Jason!
Looks great, where can we find the Rub A Dub seasonings?
Thanks,
Rex Kulla at your local Ace Hardware store. Thanks for watching, Chef Jason
@@ChefJasonMorse My local Ace didn't have them, I'll have to run to a larger store. Thanks,
Rex Kulla Rex you can order on the ace website and have them shipped to your local ace for no extra cost
Beautiful job! Gonna try this method! Just need to figure out my spices. My go-to for prime rib is usually salt, pepper, thyme, chopped garlic and olive oil made into a spread. Never had it turn out bad yet!
Kevin Higginbottom post a photo so we can drool. Happy Cooking
Thinga-beauty! Would been nice to see you cut it all up for serving. I'd like to look at the variation of doneness. You got me inspired now. Not even gonna say what I just paid for a roast like that. Going on the Traeger tomorrow for Christmas dinner...
Merry Christmas John, happy cooking. Yeah Prime Rib is $$$, but so worth it. Cheers, Chef Jason
I was thinking the same exact thing but I’m sure it’s just perfect!
I have made chuck roast and rump roast on a z grill. I put traeger beef on one and prime rib rub on the other. I cooked at 170 for 4.5 hours and then wrapped in tinfoil and cooked until they were 195. I left the roast to rest about twenty minutes. My wife said that they were rubbery. I had a gorgeous smoke ring and were juicy through out. Any thoughts on the rubbery side of things
Depends on how big they are. Weight wise. Sometimes they don’t like that many hours of low temp smoke, I find I will smoke mine to drive some flavor and then turn up the heat to finish them off.
Just a question, I plan on making my first prime rib for Christmas however we are planning to travel to my father in laws to eat. Which is about a 30-45 minute drive, any tips to keep it Rare/MR/Med during the transport phase?
make sure to pull the prime rib out about 15 degrees under where you want it, rest/cool on the counter for 5 minutes and then cover and travel. should carry over nicely and if not, a quick finish in the oven at 450˚ F should get you dialed in nicely. Chef Jason
Am I use yard if I don’t have cooking tie ?
I see SO many people cut the pre trim the bones and always wonder why they wouldn't season the inside...nice work
Yianno009 thanks for the nice comment and thanks for watching. Happy Cooking, Chef J
Helluva prime rib! I just did the 500f oven perfect prime rib recipe yesterday!
Should you let it get down to room temp before putting in the smoker?
I let mine rest for about 30 minutes or so, then season up and let it sit while the grill reaches cooking temp. Chef Jason
Not including the time to prep the meat... how long is the process from starting the smoke to carving?
Based on weight of the meat and desired smoke enhancement, it could be 3-5 hours. Chef Jason
Looks nice can u tell me where to get them seasonings
Culinary 5280 is sold online acehardware.com or at your participating local Ace Hardware.
Could you share a link for the thermometer that is working for you. I am on my third and still havent found one I can trust with a probe.
or this one: www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-thermometers/8029955
Do you baste or spritz during the cook?
Hi Cliff, I don't baste or spritz mine, you absolutely can, but I find it keeps the outside of the crust softer. I like a crunchy bark on mine. Chef Jason
Look outstanding will try this.
Curious why you didn't use the Meater probes. I can see the base sitting in the kitchen
Hi matt, not sure why we didn't for this video, I have so many thermometers I guess I forgot to put it to use. its a great tool as well. The Meater+. Happy Cooking, Chef Jason
HI Jason, how many lbs was the prime rib in this video? I'm making one for xmas and want to gauge the time. Thanks Jeff
10.5 lbs! (Mentions it @3:00)
Hi Jeff, we are at 10.5# on this monster. Cook time will depend on level of doneness desired, be sure to track temp and pull early so the carry over cooking lets it finish to the desired temp. Chef Jason
Love watching your videos Jason, been helping me with a lot of my cooks with my new Traeger! Quick question regarding the resting process, how long would you recommend the roast to sit after you pull it off at 124-125? And you should wrap it in foil if you let it sit longer? I've talked to people and some say rest for 30 minutes, some say 3 hours. Obviously the longer things rest, the better, but what would your recommendation be with that? Also, is the cook process & time going to be pretty much the same for a boneless prime rib roast? thank you again for your videos! They're awesome!
I let mine rest for 15 minutes or so, uncovered. if you cover it or wrap it, it retains heat and will keep driving temp higher. Cook time may be 5% longer with the bone as it will take a little bit of time to get the bones heated up to cooking temp. Thanks for watching our videos, please let me know if you need anything else. Happy Cooking, Chef Jason
Gonna do it this year. Get back to ya.
You never got back to us 😢
How long would it take to cook a 27lb 7 bone prime rib? Doing this for Christmas dinner
Depends on the temperature. If you're going slow and low at 225F, then you're looking at 12-24 hours or more (the rule of thumb is 30 minutes to 60 minutes per pound). Keep it between 275F - 325 F and you might actually have time to do it on Christmas without getting up at 1 AM.
Hi David, if you cook this at 350 - 375 degrees, depending on desired doneness, you are probably looking at anywhere from 3.5 - 5.5 hours. Again, depending on desired doneness. With a rib that big, be sure to track temp as it cooks with either WIFIRE or a bluetooth thermometer. Chef Jason
@@EnochLight thanks for the tip!
@@ChefJasonMorse do you recommend that I adopt the cutting method at the bone like you did in the video?
@@davidvelarde4021 I like this method for the tasty bones as leftovers and for a bit more flavor with the rub all the way around too. Totally a preference thing.
Doing this on the traeger, anyone else get the Au Jus this way? I’m either going to let the fat and drippings slide down into the little collection bucket, or I may just throw the prime over a aluminum pan? Anyone have suggestions?
Let me know how this works, haven’t tried getting au jus this way, maybe even add some vegetables to the bottom of the pan to add even more flavor? Happy cooking, Chef Jason
you could use a cooling rack in a backing sheet. I've seen that done in several other videos.
NICE
I like you kept the block of solid fat on.
Fat is flavor :-) and the beef fat does a nice job of keeping it protected. Chef Jason
Hi Jason. what's your thoughts on going @225 degrees for the full cook instead of smoking for 2 hrs @180 then bumping up for rest of the cook? Thanks
Todd Wilson
Hi Todd, I think that will deliver a great flavor, my only concern would be the crust or bark on the outside. That high temp really delivers and exceptional bark. You could always reverse sear it and rock it nice and hot at the end to get some crusting or bark. Chef Jason
@@ChefJasonMorse thanks for the information. I have 2 separate prime rib roasts. Both 7 lbs. How long do you think I should have them on for?
@@toddwilson176 with some low temp smoke and then the sear, beat guess is 2.5-3 hours. Are you cooking them together on the grill?
@@ChefJasonMorseI have 2-8lbs I’m cooking together on the grill this weekend. I’m going to follow your recipe. Best one I’ve seen so far on the TH-cam’s.
Would like to have seen it unwrapped during the full 5 minutes showing and talking about the roast. That’s as nicely as I can say it.
Dang it why didn't you cut it so we could see the middle ☹️
Hi Donna, was trying to show off that gorgeous end cut. Its the unsung hero of the prime rib. :-)
Looking divine
Awesome. My sister is coming up from Dallas next weekend to visit (IA). Gonna do one of these. Thanks for the vid, bro!
Brad Neal very welcome sir. Let us know if you need anything else. Email me too and I’ll send you my dropbox recipe folder. About 450 recipes. Jason@5280culinary.com
I guess they don’t sell the Traeger Texas Beef Pellets anymore.
The signature blend of pellets is really nice or maybe even the bold blend. Happy Cooking, Chef Jason
Well I just spent over $300 for my prime rib roast. I am going to attempt to cook mine on my Traeger Pro 34 my biggest worry is that I am going to overcook it so I’m going to use two meet thermometers wish me luck!
You got this Martha. Head over to my Chef Jason Morse Facebook page and message me if you need anything. Chef Jason
How did it turn out?
What was your total cook time?
Matt Baumann total cook time breakdown was:
2 Hours Smoke at 180 Degrees
2.75 Hours cook at 375
Pulled at Internal temp of 124
Carried over to 129-130
@@ChefJasonMorse thanks Chef.....
Put it in the smoker for 2 hours and then put it in the Sous Vide for 6 hours at 135 degrees (size depending for length of cook) to get the roast to the perfect temp from end to end (no well, med/well, med, med rare transition). This gives a smoke flavor with Medium rare from end to end. Pull out of Bag, blot to dry, and then put it in the oven or back on grill at 500 for 10 min or until desired sear.
Ace Hardware has a kitchen and a chef? not in NC they don't.
Gladiator1972 the kitchen is our BBq trailer and I love being the helpful hardware chef. Thanks for watching, Chef Jason
@@ChefJasonMorse Thank you, I tried your prime rib roast recipe on a Rec Tec and it came out great.
Gladiator1972 glad it came out great. Merry Christmas
Dude that roast is beautiful! That’s gotta be a 300$ roast. I spent 100$ and looks nothing like that
one of our local grocery stores had a crazy sale on Certified Angus Prime Ribs, Bone in. $9.99 #. best score ever. Chef Jason
There is some good info but why wouldn’t you cut open the middle ? That is the climax of the whole thing. Come on man
Darrell Goodpaster I wanted to show off how the end piece looked after the cook. It’s always so perfect after the Traeger smoke bath. Next time we I’ll cut into the middle for sure. Thanks for watching. Chef Jason
I’ll be the hater. Your prime rib at 11:24 is not the same at 14:23. The earlier one looks more like medium-well. At least tell us what you did the 2nd time.
Hi Tee, its the same Prime Rib, I Actually shot the ending first when I sampled it, then went back to shoot the doneness you see at 11:24. all good, same rib, just shot a tad out of sequence. I was in a hurry to eat. Happy Cooking, Chef Jason
@@ChefJasonMorse sorry about that Chef, my apologies! Thanks for being the adult. I did what you did with the prime rib and it came out great!
@@teesong6801 no worries. I had to go back and watch it a couple times to remind myself what I did. Total rookie mistake on my end. Was too focused on the eating. Lol. Have a great Christmas. Chef Jason
IF YOU BOUGHT a roast (any kind ) with too much fat !!! ?? thats a problem... period.. (unless you got deeeepppp pockets and dont care ) !!BUY /ASK for 1 trimmed period !! as a simple example.. Crab lovers know (expect im sure ) to payyyy tooooo much for them because the cost is by weight and includes the shell weight !! ahhhggg i hope to stop here ???ROAST BEEF does NOT have to include that extra waste FAT (SHELL ) !! Start right end well.
Curt, you’re going to pay for that fat one way or another. If you buy it fully trimmed, expect to pay for the fat loss and labor. The butcher or grocer doesn’t absorb that cost, they pass it onto the consumer. The fat also helps protect the meat, that’s why I keep it on there. Thanks for watching, Chef Jason
UGH - I was expecting you were going to do the cuts to show us how to look like a pro with that! :-(
Looks a bit overdone. Dry brine overnight with kosher salt, then a rub of fresh garlic, rosemary, black pepper, and thyme. Then 25 minutes per pound at 250 and you'll get all the fat rendering you need, then a minute or so on a cast iron skillet to sear. Delicious.
Thanks Eric, you're seeing the end cap, they always tend to be a tad more done than the center. Sounds like you have a solid plan for your prime rib. Happy Cooking, Chef Jason
Slow down your talking we have ours on the grill now can’t wait
Thanks for the feedback! Hope it turned out well!
Thanks Betty, we will be sure to slow it down. Chef Jason
When he says a "tiny bit" he means a "butt load."
l
Looks dry to me, and over cooked!
And the crust looks burned. Look for Meatchurch or Malcom Reed for good examples.
You clowns have never had prime rib
😂🤡
And again not one time you repeated yourself and again except for saying and again and again and again and again you made no point
Again, thanks for watching. Chef Jason
@@ChefJasonMorse my dog ate my prime rib dinner. sorry for being a dick.
@@patrickwaring7904 noooooooo, sorry to hear that. My dog jacked my burger today off the dinner table. That’s what I get for not pushing in my chair. Ugh. Have a great week. Jason
Hometown buffets prime rib looks better than this!
I’m not sure about that, but thanks for watching and happy cooking. Chef Jason
Nice try no thanks
cut the meat
Way over cooked.
These barbecues are completely unnecessary and really not very good at cooking buy yourself a Weber kettle grill get some charcoal and you can cook like a master for decades it’s not the barbecue or it’s the person and the skill
ridiculous
The humdrum france focally juggle because bun periodically thaw on a shocking gum. delirious, necessary caption
To be a prime rib it has to be prime grade or it’s just roast beef. This guy is a hack.
Joe Vanlith thanks for watching Joe, we discuss what makes this a prime rib roast in the video. Prime doesn’t mean the grade, it is called prime rib because it is one of the 9 Primal Cuts of Beef on the animal. Tune in around 4:10. Have a great day and happy cooking