Outstanding the only thing I do different is a little garlic powder to the Au Ju and ground white pepper instead of black pepper in the horse reddish sauce. Of all the methods I've seen on social media this is the best folks bar none.
@FoolproofLiving I have have been cooking Prime rib for going on 40 years 20 years Comercially and the last 20 for family and friends, I have tried other cooking methods and have ruined more than one...reverse sear is the only way to go.
I want to thank you for this video. I have watched dozens of videos illustrating the 'best' way to cook a standing rib roast, but none can compare with the video you have presented us. You discuss all aspects of the cook, from purchase to serving. I have only one question; at what internal temperature did you remove your roast from the oven to achieve the result you showed us when plating the meat?
This is music to my ears. I am happy to hear that it was helpful. We like ours medium-rare to medium so I cooked it until it was 120 to 125. I hope this answers your question. Please let me know if I can help in any other way.
$235!!! what is that??.. Wagu infused with gold over there!😂😂😂Thats insanely expensive, I think the store miss-placed a decimal or something! I would never pay that much. Also, you had it in the oven but it looks so seared on the side like a steak how were you able to sear it like that did you use tongs and sear piece by piece that part was never fully explained in fact it wasn’t explained at all.
Yes, it is expensive, but it is 8 lbs of meat. I,too, wouldn't pay that much for an everyday meal, but we splurge on it during the holidays. To answer your question, the searing happens in the oven after the 30 min rest. No need to use tongs. You can watch how I did it starting around 7 minutes thirty seconds in the video. Still, if you have any other questions or if I can clarify anything, please do not hesitate to ask.
Are you new to this? Reverse sear is a great tech to prevent those cook rings. Here in the US a prime grade of beef can be between $20 to $30 per pound. The one I bought was choice grade. A 6 pound choice grade prime rib was $60 for me but the price she showed is accurate anywhere around
I bought a ten-pound prime standing rib roast at an HEB here in San Antonio for about $200. A rib roast ain't cheap, but a high-quality piece of meat is worth the money. You get what you pay for.
Delicious! Thanks for sharing. We will be using much of your recipe this Christmas! Blessings to you and yours
Merry Christmas to you too.
I just watched Kenji and your video was on suggested so here I am
I found this very very helpful. Gettint that thermometer from Amazon and also the cooking time helped me figure how much for my 6 pounder
This is music to my ears. Thank you!
Outstanding the only thing I do different is a little garlic powder to the Au Ju and ground white pepper instead of black pepper in the horse reddish sauce. Of all the methods I've seen on social media this is the best folks bar none.
This is music to my ears. Thank you so much.
Wishing you and yours a happy holiday season.
@FoolproofLiving I have have been cooking Prime rib for going on 40 years 20 years Comercially and the last 20 for family and friends, I have tried other cooking methods and have ruined more than one...reverse sear is the only way to go.
Thank you ❤, The best, clear instructions for every details.. and the best way to make this big guy delicious 😂
I am happy to hear that you liked it. Thanks for the sweet comment
I want to thank you for this video. I have watched dozens of videos illustrating the 'best' way to cook a standing rib roast, but none can compare with the video you have presented us. You discuss all aspects of the cook, from purchase to serving. I have only one question; at what internal temperature did you remove your roast from the oven to achieve the result you showed us when plating the meat?
This is music to my ears. I am happy to hear that it was helpful. We like ours medium-rare to medium so I cooked it until it was 120 to 125. I hope this answers your question. Please let me know if I can help in any other way.
Omg i love you! You are beautiful!
Thank you.
$235!!! what is that??.. Wagu infused with gold over there!😂😂😂Thats insanely expensive, I think the store miss-placed a decimal or something! I would never pay that much. Also, you had it in the oven but it looks so seared on the side like a steak how were you able to sear it like that did you use tongs and sear piece by piece that part was never fully explained in fact it wasn’t explained at all.
Yes, it is expensive, but it is 8 lbs of meat. I,too, wouldn't pay that much for an everyday meal, but we splurge on it during the holidays.
To answer your question, the searing happens in the oven after the 30 min rest. No need to use tongs. You can watch how I did it starting around 7 minutes thirty seconds in the video.
Still, if you have any other questions or if I can clarify anything, please do not hesitate to ask.
235 Canadian equals US$165
Are you new to this? Reverse sear is a great tech to prevent those cook rings. Here in the US a prime grade of beef can be between $20 to $30 per pound. The one I bought was choice grade. A 6 pound choice grade prime rib was $60 for me but the price she showed is accurate anywhere around
We bought a 16 lb roast at Costco, it was 207 dollars, pretty standard where I live
I bought a ten-pound prime standing rib roast at an HEB here in San Antonio for about $200. A rib roast ain't cheap, but a high-quality piece of meat is worth the money. You get what you pay for.