I would have salted the whole roast and let it dry brine for 24 hours in the fridge uncovered. I would then have let it rest, uncovered for 30 mins after cooking. Otherwise you nailed the temp.
Looked great 👍 You need a oven safe wireless probe thermometer. Also, remove the weeds from the top to once they are dried up to allow the top to crisp up better. Let your meat rest for 10-15 minutes before cutting to keep it juicer. Don't be so nervous, you did great!
Agreed, I should’ve put the mustard and garlic on it. But thyme is fine because you’re not eating it. Apparently garlic is inflammatory and I won’t be using that anymore
Ken, garlic is one of the most healthy foods, I would do some more research before you cut it out. Red meat, especially processed meat, is actually inflammatory.
for prime rib I set my oven to 500 degree and put the prime rib in for 10 min then turn the oven off and DO NOT OPEN THE OVEN FOR 3 HOURS. its so easy and so good.
So please explain why iodized salt is bad for us? Why that compared to sea salt, pink salt, sea salt, etc…….we require iodine in our bodies u less we eat a lot…..and I mean a lot of shellfish.
Ken, when im going to chop garlic I just put my knife flat on top of the clove and give it a good whap with the bottom of my fist. The peel falls right off and gives me a semi flat clove thats ready to chop.
Ken, it's not what you said about the garlic dicer. It's for different sizes of the dicing. I've got got an onion dicer and it's the same way the sloted sleeve is for different sized dicings for the garlic/onion I was told.
My husband & I used to have that enamel roasting pan because it was "just us" (no children) so we figured that was "good enough." My brother in law saw how much we were "foodies" and gifted us a stainless steel Kitchen Aid roasting pan with a vent that's at least 2x as big with a removable rack inside. Worth EVERY penny - no matter how much it costs! Barkeeper's Friend takes off the carbon build up and keeps it shiny like a brand new one - even after almost 20 years of use! Heather xo
Ken, when I have a lot of garlic to peel I put all of the garlic bulbs into a small Tupperware container, put the lid on, then shake the @#$% out of it and the peels just fall off.
Ken, best au jus is made by pouring red wine into the pan and deglazing (getting the brown bits -full of flavor- off of the bottom of the pan). BEST AU JUS EVER!!!
some put the garlic in a container and shake it to remove outside layer.. as for the cutting board its used for stability the towel underneath it... searing the meat would have added a depth of flavor
Hey Ken! Long time watcher and subscriber and first time commenter! Just wanted to say you triggered my Google speaker every time you said "Hey Google!" 🤣🤣🤣🤣🤣 Enjoy your content brother!
Looks great Ken, I’m glad it turned out well for you and Carol’s dinner! When I pre salted and pepper a prime rib, I cut the rib rack off, then season the meat, then tie the ribs back on. I leave it in the fridge for at least 24hrs, then apply the Dijon, garlic and herb rub in the roast. Removing the rack makes sure some seasonings get to the centre.
You need a two-prong meat fork. Not the tongs you're using. Makes handling the meat much easier and you don't tear the crust off your roast. The juices you had left over in the pan could have been made into gravy by adding some flour and cooking for a few minutes to cook the flour.
Ken I’ve heard a little about your carnivore diet. Are you following a PHD with Dr. Ken Berry? Great success in lowering my A1C with his advice. Thoughts?
Excellent job on the roast . Looks amazing. We started to do prime rib roast for Christmas every year now . I always leave leftovers whole to keep it from drying out .
Looks delicious!! You did an excellent job! I would have added that as well as some onions, but that's just me. Also, you are correct! Table salt is not good for you. Himalayan and Sea salt is what we usually get.
Ken great video as always! Looked just like Paul's food 🥩 Oh and btw when the Google timer goes off or an alarm all you have to say is STOP you don't have to say Hey Google
my dad wraps the ribs if you do ribs in the oven part way through. take off the membrane prior to cooking. Our uncle par boiled then finished them on the grill for a few i ate ribs till i hurt. But definitely need to look into a pellet grill between Traeger and a pit boss. Traeger has a wi-Fi. unit and app control the grill through your i pad lets you know how much pellet’s percentage is left. But at some point definitely need to get a thermometer through King Aurthor flower no wires it’s app hit prime rib tells you exactly where your at resting etc so you don’t have to keep checking all the time. The stand is magnetic sits by the grill on top of the pellet lid. probe goes into thick portion. my dad just sits outside checks the app on occasion Trager also has a tail gator plenty big for a prime rib. you just put foil on the grease tray to prevent less clean up. hang the bucket 🪣 on the catch outside the barrel. we put a aluminum grease cup re use after many cookings. simple grill brush for the crumbs shop vac every once in a while dust ash load n go. leave lid t open to light smokes a lot to start hear a jet engine close lid turn knob or now digital to where ever have fun. Traeger has tutorial chef to give recipie guides new things to do. easy lighting smoke 💨 rocket noise then when finished use shut down puts itself to bed let cool off cover unplug hit power switch
You should’ve season your meat before you put all that mustard on
I agree
I recommend a high heat sear for 30 mins to build a nice outer crust then drop temp and cook through. Always works good!
I would have salted the whole roast and let it dry brine for 24 hours in the fridge uncovered. I would then have let it rest, uncovered for 30 mins after cooking. Otherwise you nailed the temp.
Looked great 👍
You need a oven safe wireless probe thermometer.
Also, remove the weeds from the top to once they are dried up to allow the top to crisp up better.
Let your meat rest for 10-15 minutes before cutting to keep it juicer.
Don't be so nervous, you did great!
Carnivore diet is no seasonings except salt and saying argue pepper is okay or not. Adding seasonings makes it keto. Carnivore is meat, eggs and fish.
Agreed, I should’ve put the mustard and garlic on it. But thyme is fine because you’re not eating it. Apparently garlic is inflammatory and I won’t be using that anymore
Ken, garlic is one of the most healthy
foods, I would do some more research before you cut it out. Red meat, especially processed meat, is actually inflammatory.
for prime rib I set my oven to 500 degree and put the prime rib in for 10 min then turn the oven off and DO NOT OPEN THE OVEN FOR 3 HOURS. its so easy and so good.
So please explain why iodized salt is bad for us? Why that compared to sea salt, pink salt, sea salt, etc…….we require iodine in our bodies u less we eat a lot…..and I mean a lot of shellfish.
Look it up and find out :D
Yes Ken and Carol do more of those type of videos of you and her cooking food like this one
Ken, I know you mentioned this before but when are you removing the green carpet and replacing it with flooring?
We don't want to spend the money on that at the moment. We have other things we would rater spend the money on.
Ken, when im going to chop garlic I just put my knife flat on top of the clove and give it a good whap with the bottom of my fist. The peel falls right off and gives me a semi flat clove thats ready to chop.
Ken, it's not what you said about the garlic dicer. It's for different sizes of the dicing. I've got got an onion dicer and it's the same way the sloted sleeve is for different sized dicings for the garlic/onion I was told.
The spoon did go back in the mustard though 🤣🤣
Ya, I realized that as I did it. I'll use the rest soon
That does look quite delicious. Good job, Ken. It will be nice to see you and Carol do you a few more cooks
You nailed everything but the red wine demi glace, its a game changer
My husband & I used to have that enamel roasting pan because it was "just us" (no children) so we figured that was "good enough." My brother in law saw how much we were "foodies" and gifted us a stainless steel Kitchen Aid roasting pan with a vent that's at least 2x as big with a removable rack inside. Worth EVERY penny - no matter how much it costs! Barkeeper's Friend takes off the carbon build up and keeps it shiny like a brand new one - even after almost 20 years of use! Heather xo
Oh wow!
Watch out for cross contamination with your mustard.
Ther is nothing like bbq beef ribs!!
Ken, when I have a lot of garlic to peel I put all of the garlic bulbs into a small Tupperware container, put the lid on, then shake the @#$% out of it and the peels just fall off.
Ken, best au jus is made by pouring red wine into the pan and deglazing (getting the brown bits -full of flavor- off of the bottom of the pan). BEST AU JUS EVER!!!
Wet towel or wet paper towels would keep cutting board from moving.
some put the garlic in a container and shake it to remove outside layer.. as for the cutting board its used for stability the towel underneath it... searing the meat would have added a depth of flavor
Nice.
A bir rare for my liking
Thanks for the video
You should edit out you saying "Hey Google". You managed to set four timers on my Google Home and shut your own video off...
I'll make sure to edit that out next time.
Same here lol
Hey Ken! Long time watcher and subscriber and first time commenter! Just wanted to say you triggered my Google speaker every time you said "Hey Google!" 🤣🤣🤣🤣🤣 Enjoy your content brother!
That roast looked perfect. Yum!
Looks great Ken, I’m glad it turned out well for you and Carol’s dinner! When I pre salted and pepper a prime rib, I cut the rib rack off, then season the meat, then tie the ribs back on. I leave it in the fridge for at least 24hrs, then apply the Dijon, garlic and herb rub in the roast. Removing the rack makes sure some seasonings get to the centre.
Thanks for the tips!
UNREAL....incredible looking roast...mouth watering...
Ken, you kept setting off my Google every time you reset your timer. 😂
You need a two-prong meat fork. Not the tongs you're using. Makes handling the meat much easier and you don't tear the crust off your roast. The juices you had left over in the pan could have been made into gravy by adding some flour and cooking for a few minutes to cook the flour.
flour = carbs. We did keep the clear drippings
That looked amazing! Great cooking tips!!
Mmm mmm good!!!
👍👍
Thank you 😋
Great job Ken keep up an amazing work as always
Thanks 👍
Cooked beautifully Ken! But your knife skills scare me a bit
Me too but I’m still learning
You should try a reverse cook and review where either you cook while Paul works camera or Paul walks you through recipes.
Nice, I originally wanted the show to have a camera operator or two to record Paul teaching me how to do what he does.
Love the prime rib video, however every time you told your Google to set timer you set a timer on our Google home.
My bad
Yummy! Looked good! A little bit to pink for me but looked mouthwatering. How many times did you say paul in that video? Lol
A lot of
@@Ken_Domik lol
Sunny 11:26... "is it ready, yet?"
Yes i am Bill Land olivehurst California
Could you possibly edit out the "Hey Google" part? Mine kept adding timers 😂
😂 okay
@@Ken_DomikI’m just kidding, I found it hilarious lol
Great video buddy!
Thanks for the visit
You need to get yourself a smoker now that you have all that meat to cook different ways
That looked amazing!! Yes please...... Do more cooking shows with the Carol cam 🤗💞
Paul would be proud,That was cooked perfect.Cooking videos always good to watch.ty
Hey Frank, you need to look into making your channel name.
Right now it says @user-dw9mc5dg5t
next time put your garlic in microwave in 15 secunder.. will help you.
there is a equation for cookin rib roast never fails bro
Yumm
I’m hungry.
love ur cooking videos man!
Good job, Ken! (and good camera work, Carol!)
Thank you kindly!
Carol did a great job! Give her a raise!
It looks like you like your garlic
Bon Appétit, Carol & Ken!!!
You barely know how to hold a knife
Never said I was good at it did I?
Please keep them coming another great videos Ken & Carol
Thanks, will do!
Ken I’ve heard a little about your carnivore diet. Are you following a PHD with Dr. Ken Berry? Great success in lowering my A1C with his advice. Thoughts?
Yes, I watch Dr Berry
Hey Ken, that's totally rad and absolutely awesome, bro! 😎👊
does Paul know about this recipe?
Oh yes Ken, more cooking videos 🤩. I wish this would appear right now on my table 😋
More to come!
More cooking with Ken!!
Get yourself some oven gloves.
These worked fine
ken ur not a very good cook bro
Stop being so negative. He did a great job
@c.lap1412 Thank you! I appreciate your support
lol who cares. His cooking looks fine to me
Looks good
When you can make a video of you doing better then shut up
Nice
Amazing cooking skills it looks amazing I would definitely pay 💰 for that
Wow, thanks
Excellent job, Ken! That looked like it cooked perfectly. I want to run out and buy some prime rib and try this myself now :).
Hope you enjoy
@@Ken_Domik Thanks! I put dijon on my salmon too. Too much is overpowering but so good.
My google home was going nuts!
Great cooking video & great camera work. Good job Ken & Carol. It looked delicious!
Excellent job on the roast . Looks amazing. We started to do prime rib roast for Christmas every year now . I always leave leftovers whole to keep it from drying out .
The cloth underneath the cutting boarding keeps it from sliding while you’re cutting so you don’t possibly cut yourself by accident 😊 great video!
Okay thanks
Can I come over to eat? Looks amazing
Cool stuff Ken!
Looks delicious!! You did an excellent job! I would have added that as well as some onions, but that's just me.
Also, you are correct! Table salt is not good for you. Himalayan and Sea salt is what we usually get.
More cooking with Paul!
I like to see more cooking video
To pink 4 me but u doing a great job
Love the cooking videos.
Glad you like them!
Very well done
Thank you! Cheers!
We have the same compost container. Our’s is green though. Should have chosen stainless.
You set a google timer for 45 minutes at my house! 😅
lol sorry about that 😳
Stop setting timers at my house Ken!!! 😂
lol 👍🏻
@@Ken_Domik You set my timer three times, and it wouldn't turn off 😄
Hey Jason, I'll make sure to edit that out next time.
@@Ken_DomikIts fine, as long as you don't ask her to play UB40 😂
Plate please 😊. Nice job 👍.
Thank you 😋
Should give ya one of my favorite recipes you could try for a video Ken 😀
Send it, thanks (no promises though :D)
This looks so good! Wanting to get a prime rib now! Great video!!
It's so good!
:D Please do sone eggs repice
That prime rib sure looks good
Thanks
It sure does.
Great job Ken!!! The finished product looked amazing! Have a great day Ken and camera lady Carol!👍🫵🫡
Thanks, you too!
Looks good Mr Ken
Ken great video as always! Looked just like Paul's food 🥩
Oh and btw when the Google timer goes off or an alarm all you have to say is STOP you don't have to say Hey Google
Thanks for the tip!
great looking prime rib. very yummy
Thanks for watching
definitely always ask Paul let him walk you through to
Awesome video keep up the amazing work food looked nice 👍🏻
He definitely did very well on this.
Indeed he did if that were me I would have meat and rice
Thank you 😋
@@Ken_Domik Anytime buddy! 🫶🏻😁
Caroooool cam
GOOD MORNING BEAST KEN TH-cam VIDEO CANADA ONTARIO 🇨🇦🇨🇦🍂🍂🍁🍁🐈🐈
GOOD MORNING BEAST JOSHUA
Nice. 😂😊
Glad you liked it
@@Ken_DomikThank you so much for your Support 😊
OH LA LA that looks delicious 🍻
So good
Nicely done, looks fantastic 👍and ya keep on making cooking videos
Thank you, I will
That was an awesome cooking video!! 👍
Thank you 😋
my dad wraps the ribs if you do ribs in the oven part way through. take off the membrane prior to cooking. Our uncle par boiled then finished them on the grill for a few i ate ribs till i hurt. But definitely need to look into a pellet grill between Traeger and a pit boss. Traeger has a wi-Fi. unit and app control the grill through your i pad lets you know how much pellet’s percentage is left. But at some point definitely need to get a thermometer through King Aurthor flower no wires it’s app hit prime rib tells you exactly where your at resting etc so you don’t have to keep checking all the time. The stand is magnetic sits by the grill on top of the pellet lid. probe goes into thick portion. my dad just sits outside checks the app on occasion Trager also has a tail gator plenty big for a prime rib. you just put foil on the grease tray to prevent less clean up. hang the bucket 🪣 on the catch outside the barrel. we put a aluminum grease cup re use after many cookings. simple grill brush for the crumbs shop vac every once in a while dust ash load n go. leave lid t open to light smokes a lot to start hear a jet engine close lid turn knob or now digital to where ever have fun. Traeger has tutorial chef to give recipie guides new things to do. easy lighting smoke 💨 rocket noise then when finished use shut down puts itself to bed let cool off cover unplug hit power switch
soy