Reverse Seared Prime Rib
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together. Shop @ ATBBQ: www.atbbq.com/
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Mesmerizing and no horrible music or sound effects. Love these videos.
Reverse sear is the absolute best way to have the best crust and perfection. Nothing works better. I have tried all options even sousvide
Made this last night. Followed Chef Tom's instructions and it came out great. First time doing a prime rib. It looked and smelled great and it was tender and juicy. Thanks Chef Tom and please keep the videos coming. I learn a lot from them.
Awesome! Thanks for watching.
Considering you pulled it off at 108 & the temp climbed To 113, it’s probably better depending on the conditions your cooking in to pull at about 100 degrees, by the time you get it back on its 105 then you pull it at 120 anticipating enough carry over during rest to get you 125. Perfect medium rare which is how I like my prime rib. This definitely came out medium.
I've been using this method of cooking for over 20 years and never had a roast look so beautiful. I will take your tips and advice and apply it forward. For those saying it is over done, remember color doesn't mean everything. I've had experience with this first hand. An LED flashlight will trick you and so will a camera. The tenderness of meat has little to do with color. I've had more tender well done steak than rare steaks. Meat only looks red in the store because it is treated with CO to begin with. Trust the tenderness not the color
It's 3:22am here in Las Vegas, Nevada and you've just made me drool in the middle of the night! This looks amazingly delicious and you did awesome! Thank you so much for sharing with us your recipe!!!! I can't wait to make Prime Rib for the family!
I genuinely do not believe all the haters and self proclaimed experts in the comments. Folks, I bet if you tasted it, there would be nothing but praise! Go and enjoy your crock pot meals and stop being haters. Thank you Tom for sharing your expertise. The quality and content is world-class and I am personally thankful and grateful.
i appreciate how these guys actually reply to comments. even the mean ones.
We try and reply to everyone when we have time for sure, thanks for noticing and thanks for watching!
I might be a simpleton but injecting a prime rib feels like overkill.
It all depends on how much flavor you want. We want it to pop from the start, and this does that. You can also check out our garlic studded prime rib we cooked last year. Thanks for watching.
Jacob Martinez im a purist whrn it comes to prime rib, simple salt, pepper and maybe garlic cooked to 120 internal temp and eat pink and soft with a nice horseradish, some yorkshire pudding, mashed taters and gravy and dome creamed spinach or fresh asparagus
And that practice of using BASTER WANDS to make your meat JUICY?
FUCKING STUPID!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Basting occurs from the INSIDE, not the OUTSIDE!
Jacob Martinez that’s my thought WHY WHY would anyone use anything other then salt & pepper on PRIME RIB ?!
Not when you're trying to sell your magic powder.
I love how everyone keeps saying it's overcooked. Seriously folks, he's giving out free content and all you're doing is saying it's crap. maybe he did overcook it, he's human and every single one of us had messed up, maybe he was cooking it for his mother in law who likes it less pink. yeah it might not be at pink as you prefer, but it was literally pouring out the juices. looks delicious and thanks for the tips... keep it up.
Man, the best looking piece of prime rib ever. I'm glad I found out about reverse seared prime rib, that looks perfect and exactly how my family like, not so much rare. Thumbs up!
Great job. You're the first one I've seen Tim off the fat cap. I am a Big believer in doing that. I'm cooking one tonight I'll try it out. Thanks
Chef, your sprinkle technique is on point. Thanks for sharing.
Thanks for the video! I'll have to try this reverse sear method the next time i make prime rib. P.S. Don't worry about the haters, i for one am grateful that you guys took the time to upload this video and decided to impart some of your knowledge with the rest of the internet.
dang, I just watched this at 5 AM.... imma get some bbq when I wakeup.
Thanks for watching!
Vic M literally just finished watching this at 5 : 30AM lol
wow you guys are so impressive with all the videos. Thats a lot of effort. i had your channel played on a roll last nite and was inspired to go out and had a pulled pork sandwich haha
Thanks! :)
Wow, that turned out looking great. Great Video
Off the charts, man. Crazy.
Hey looks great! I was wondering if you had any good recipes for au jus sauce?
Thank you for all the great videos they have been a big help for me as a beginner.
Not taking anything away from Toms abilities because hes an amazing cook and chef but id have really liked to see this roast alot rarer and pinker
Perfectly executed!
Thanks!
I've taken the plunge on a Yoder YS640 and just waiting on it now. So on that note,I am an amateur smoker, you smoked on upper rack then used grill grates to sear. In your opinion could you have removed roast turn up the heat and returned to upper grate for more color and finish. Than you.
First off: I really like your channel, well and proffesional explained. I do have a question though:
If i reverse sear beef, how do i get to the perfect core temperture? At how many degrees below the target temperture do i have to start searing a steak for instance. A rule of thumb would be enough for me. Of course it depends on how high is my high heat while i sear it. I only use a regular ball grill.
Thanks for the recipe guys! Sorry you are getting so much negativity in the comments. I prefer mine more medium rare also but what people aren't understanding is that injection changes the color of the juices so it very well could have been medium rare but just a different color. The scale from well to rare just used color as a determining factor but it doesn't work when injections like this are added. Great video! Keep them coming.
Looks delicious! I’m so glad I found your channel! Have a Merry Christmas Y’all
You guys should try it on a spit. Cooked to a perfect mid rare using the drippings for a fire gravy
That looks amazing! My mouth is watering and I just had dinner about 20 minutes ago but would eat a piece of that prime rib right now.
Thanks for watching!
Could you explain any differences between reverse searing like this and searing before you cook it? I'm just curious as to what difference it makes; if it impacts flavor, texture/bark, doneness, etc. Great video, love watching them!
If you sear before you run the risk of cooking the exterior far too much before the center is where you want it. By reverse searing, you have a more even cook overall. Hope that helps!
My favourite youtube channel and I haven't even got a smoker yet. Love your work.
Thanks!
man that thing looks awesome... i might have to try that out... os there one for prime rib that doesn't do injecting? just wondering lol... other than that, keep up the great work man i look forward to your next video
You don't have to inject. We prefer the method for extra flavor, but you can always leave it out. Thanks for watching!
That is probably the best looking piece of meat I've ever seen anyone cook!
Thanks for watching!
Wow, great job. I always use the reverse sear method.
It is a great method... perfect for many things (including chicken, which we love it on).
dude i love your recipes
Thanks!
Tom, do you use a combo of gloves besides the black ones for handling hot meats?
Yes, we use nitriles with cotton gloves under them for handling hot meat.
www.atbbq.com/summit-glove-tracers-nitrile-gloves-multi-color.html
www.atbbq.com/summit-knit-gloves-dozen.html
that may not be the meat over cooked but the injections that gave it that we'll done color. just keep it simple salt, pepper garlic
It's the cut! Bone in should retain more pink at this temp....
Jason P Life sure would be boring if everyone cooked the same. I never knock a recipe unless I actually try it.
If you use a BGE, would you recommend using a searing grate for the sear? The grate temp runs a good bit higher than the dome temp, but I usually sear a steak at a much higher temp anyways
You could use a searing grate on the BGE, or a set a cast aluminum GrillGrates, which is our favorite way to sear on a ceramic grill.
Looks amazing...well done Chef. I see a lot of complaints that it's overcooked but I'm guessing it was super moist and flavorful with the injection and rubs. Can't please everyone...but I would have helped you demolish that beauty. lol
It was off the charts good... we'll let the few people who are TH-cam food critics have their day... we're just cooking great food to share with people who enjoy it. Thanks for watching!
The whole time I read the negative comments, I thought to myself these same a**holes would eat the whole thing lol
^ Truth! 😂
A Alek
another nice cook Tom .very well done, as always..
Question can I do the entire job in an oven ? I can't pull out the grill during winter time. Amazing stuff I want to make this for family and my sister when she visits !
If you're cooking in the oven, stick to high heat roasting the whole time. It'll be better that way.
allthingsbbq high heat I'll check if you have a video for that, thanks
Roughly, how long did it take to bring it up to 125 degrees while searing? I'm sure it depends on the equipment being used. I have a Cabelas Camp Chef pellet grill with the propane sear kit on the side. I'm worried that the roast might not fit on the sear kit. If so, could I remove the heat deflector and drip tray and sear above or close to the fire pot? Or, should I leave the heat deflector and remove drip tray? Any advice would be great! I would hate to mess up a $170 piece of prime rib. Thanks for the videos!
There is nothing wrong with splitting the prime rib into two pieces, so you could just do that. It took nearly three hours to get it to 110º where we pulled it to sear it. Thanks!
I wouldn't think a prime cut would need an injection.
Prime simply means more marbling, we didn't inject for moisture (no phosphates in this injection), but extra flavor.
Good without it, better with it.
They're peddling the injection so you'll buy it off their site. No rib roast, regardless of grade, should need an injection. Just silly.
Doesn't need it... But he wanted to inject it.
Depends on what you are looking for. The overall spices or spiciness, that you are grilling for, is up to the Pitmaster. Nothing wrong with a spice injection in any meat.
so many people complain that it's over cooked. I've never seen something overcooked be that juicy.
Bingo!
Just starting watching your videos, great job! I'm now subscribed =)
It's so BEAUTIFUL
I'm drooling.
Thanks for watching!
Hi Chef Tom. Could you do a video on how to smoke tuna steaks. I'm having a hard time finding a good video on that.
Just subscribed- keep teaching me how to cook bro! This looked amazing! I just got a Kuma Grille - love it and all I do now is reverse sear- has a built in flame section. Could you do some 8 oz filets from start to finish? Looking forward to more videos for sure! Thanks Brent
We have several steak videos coming up, and will add that to our list.
Chef could you use beef stock cubes if you don’t have the powder
Really enjoy your channel, style and presentation! Looking forward to more awesomeness to come - keep it up!
Thanks for watching!
Very very nice piece of meat. And a great video. Warm greetings from Germany
Thank you! We need to travel to Germany to eat and drink some day... just because. Thanks for watching!
Im from south America and the nomenclature for beef cuts it's completely different here, could you explain from what part of the cow is prime rib?
I've been loving this channel. Thanks for putting it together for us!
Thank you for being a part of our community here.
that bite was satisfying
For sure!
I did this last New Year's Day for game day eats. There are 100 different ways to do it. I use a charcoal grill......I would love to have a Yoder, but boy howdy are they expensive!
I like mine a bit more pink but probably easier said than done, most people complaining about that can't cook one. I would still eat this with a smile.
That looked awesome, and was cooked to a great doneness level
Good stuff Tom. I like that idea of the more "chunky" style seasoning, than the powdery dust style that is prevalent in modern day BBQ.
We love this rub... we just got it reformulated and back in stock, so we're stoked!
looks great. i like mine at 120. will be doing a whole for Christmas on my new pit barrel cooker
Yup, we do 125º IT as it seems to be the best for a wide swath of people, but we've been known to cook them as low as 115º depending on who's eating dinner with us! :)
agree. My mom likes to kill her cow twice lol. Thanks for all the great videos.
You shouldn't cook it up like that. You can always cook it up for those that want it cooked up, you can't cook it down. That would have been sent back from me.
was the salt flavor just right? I like salty but I'm cooking a prime roast for the family this weekend and don't want it over salty.
Perfect. Will do this for Christmas on my YS640! Thanks.
Let us know how it turns out! Thanks for watching.
Came out PERFECT! Thanks again for the video!
I like it well done. But this prime rib looks so delicious.
That meat was not 125 when you sliced it. The liquid you injected probably caused the "thermal inertia" effect to be much stronger than you anticipated; as the liquid probably turned into steam and cooked that roast inside out.
Either that or you just flat overcooked it. Whatever the case, I guarantee that roast was not in the 120's when you sliced into. Upper 130's or above is my guess.
that was my first thought. the awkward silence when the cut was made and it was gray lol. bet it was still tasty though.
@@JamminWithJer The injection is complete nonsense especially because a prime ribe is usually served with au jus on the side.
Does the injection method work the same for dry aged prime rib (45 day etc...)?
Awesome as usual!
Dude awsome video just subscribed to your channel
That looks sooooooooooo good
Thank you!
Do you perform the first part of the cook with the heat deflector installed in the YS640, or do you leave it out for the entire cook?
It's in and then out... we pull them out a lot when we reverse sear... though you could just leave it out the whole time since you start on the top shelf.
Thank you. When we purchased the Yoder from ATBBQ we got the grill grates, but have not tried them yet. This recipe looks like a good way to give 'em a whirl.
I really like your videos and I subscribe. the one thing I wish you would do is say what kind of wood Smoke you use. thx for the great videos
50/50 cherry pecan always, unless we note otherwise.
awesome video, I decided to subscribe. Do you ever do seafood? smoked stuffed lobster?
Thanks for subscribing. We've done some fish... but smoked, stuffed lobster sounds awesome. Adding it to our list now!
I have a 20lb prime rib, boneless and I'll be following exact instructions from this video to reverse sear using my traeger smoker.
What should my smoke time be? 4hrs? 5hrs?
Three hours is all you'll need. Thanks for watching!
Man that looks so good...
I have a YS1500 pellet smoker. I was looking into buying the grill grates for it. I have a heat deflector plate system in it. Do I take the heat deflector plates out? I can vary the heat with the handle. any advice.
If you want to do a reverse sear, just pull out the damper. If you want to do a big direct cook, just pop the diffuser out and drop the GrillGrates in. Thanks for watching!
Hey Tom, Is there any difference in the prep/cook for a bone-in prime rib??
Not really, just make sure to get some rub in between the bones and meat (remove the bones and then re-tie them with twine). Other than that, it's the same. Thanks for watching!
Perfectly done.
Thanks for watching!
I noticed you use a lot of commercially made rubs, do you ever make your own? I want to try cooking up these dishes but I don't have access to purchasing those spice rubs.
Wow man, where did you get that thing?
Great Video!
Hey chef tom... Where do you get your supplies from?
everything is at atbbq.com.
Chip is correct... ATBBQ.com. Thanks for watching!
I would like to see how you would smoke a turkey, legs and wings or whole turkey. I've done it and it turned out excellent so I would like to see what you would come up with
Yea thats going to be my new pre workout. Beef stock with Butcher BBQ Prime dust.
You would be very beefy.
i don't know if it's been suggested but can you guys do porchetta? a pretty big one too if you can !! =D
We have a wonderful porchetta recipe on our blog: thesauce.atbbq.com/recipes-smoked-porchetta/
It isn't a video, but great nonetheless. We do have plans on doing a porchetta video in the future though, so, keep on watching. Thanks!
Good stuff, subscribed.
Thank you!
Question, is a 125 finish temp most common, if I cooked til 125, pulled then reverse seared with a final temp of oh say 135 would the Prime Rib be considered overcooked?
125º is a very common finishing temp. If you want to cook to 135º don't let anyone stop you, it's your meat and you can cook it to whatever temp you want! Some people pull at 115º which I find to be very chewy, but 120º to 125º is a good place where most people will be happy as well. Thanks for watching!
Oh my sweet lord...now im hungry. well done.
I'm not a fan of smoked prime rib. I like Yorkshire pudding and the Jus from cooking in the oven but this roast came out really fine and tempting. Good cook.
Dope vid. Sub'd. Where did you get that hat tom?
Thanks! The hat is from Western Rise (westernrise.com/).
I'm thinking its the lighting that throws the color of the beef. It was measured at 124°, and maybe climb up 5° deg. more after resting.
what gloves do you use for the heat?
@allthingsbbq Other youtube channels talk about getting the internal to 125F before searing. Can you tell me why you decided to wait until 110F and the benefits of it. I am cooking one of these on friday :D
Best prime rib I’ve ever eaten.
It looks delicious and super juicy! I’ve never tried using injections but after seeing the results, I’ll definitely have to try it out! I’m not sure what the target doneness was but if it was Medium then the goal was achieved perfectly! ☮️🖖🏽
Do those glove block the heat? Where do you get them?
Great looks recipe dude, just noticed one little thing about the video. Curious why there isn't any music in the background. Kinda caught me off guard, as almost every video I've ever seen like this has some kind of music. But I loved the vid, great work man.
Music is crazy expensive ($400 per video is typical, plus the copyright owner can monetize on our channel, forcing you to watch ads).
what knife is that you used to trim the roast?
That is our Wusthof IKON 5" Boning Knife: www.atbbq.com/wusthof-ikon-5-inch-boning-knife.html
Thanks for watching!
Awesome vid! Def gonna give this a try and give a sub!
@allthingsbbq are you black gloves insulated? Grabbing that prime rib as you did made me wonder, is this guy just tough as nails and used to the heat or is it the gloves he wears? Where can I find a pair?
We use nitriles with cotton gloves underneath: www.atbbq.com/summit-knit-gloves-dozen.html
Are those just rubber gloves with winter gloves underneath?
That's a thing of Beauty right their! great video. Nice technique. definitely, Subscribing
Thanks for watching!
Awesome champ, thank you.
Thank you for watching.
Looks beautiful!
Thanks for watching!