Dude, your delivery kicks ass. "Since it took us 3 days to get the water out of our spinach, our prime rib is ready" "if your Korean newspaper is too old it will be too dry and spike our temperatures" "also because I don't care what those people say" 😂 Great stuff Merry Christmas Joe
Really appreciate your cooking instructions. Got a bonus creamed spinach recipe as well. The prime rib you made looks very delicious. Thank you for posting this.
Looks like it turned out fantastic. I also appreciate your not obnoxious during your video like so many other content creators nowadays. Straight and too the point, tastefully shot, and not over produced. Keep up the excellent work. Happily subscribed. Merry Christmas!
Thanks for sharing your tips! I agree that dry brining is a game changer. I always dry brine my thicker cuts of steaks and roasts. You get consistent flavor throughout the meat.
Man, that looks incredible!! I make a rib roast every Christmas and have never done a dry brine, will definitely give it a shot this time around! Great video as usual!
Finally, a video that details how to cook a prime rib roasted perfectly from edge to edge! Who wants to eat grey and over cooked spinalis? Thanks buddy!
Actually, in my experience, the spinalis tastes better when it's "overcooked." Otherwise that fat is not rendered enough and it's just not as good. Happily, the spinalis is sort of insulated from the rest of the roast due to that layer of fat, so I have no problem searing the heck out of the spinalis. It may not look as good on the presentation slice, but it makes for better eating, IMO.
I really liked the idea of resting the meat, and THEN searing it. I'm not sure I've ever seen anybody suggest that before! And yeah, like you said, then the IT would come up but the exterior including just below the surface would come down, allowing the perfect moment to do the sear while at the same time promoting edge to edge pinkness. Wow! Seems like a really good idea. I will try that in three days. ;-) Thanks for a great video!
This was great. I'm doing this for Christmas every year like this. I'm not doing the spinach as certain people don't like it. The prime looks amazing! I might do it for New Years. Thank you so much
You've obviously been educated in the culinary arts. Lovely looking dinner and I can't wait to try out this method, and your recipe for creamed spinach. Nice job!
Hahaha. No formal training other than in barbecue, but like many people, I’m a lover of food and like to cook for fun and experiment. Thanks so much for watching.
Great recipe, it's actually very similar to the one I've been doing for years. You clearly know your stuff, very much so appreciated. I also season with pepper or heavier seasonings first, it really does help it stick better. I like to mix soft butter and Dijon together in a bowl and make a thick paste from that for my binder, works good for me. I love your idea of resting in-between the cooking/sear, definitely helps even out that internal heat.
Really enjoying your videos, Joe. Been watching since you started basically, and the quality content you’ve been putting out as of recent is amazing! I can’t wait to see how big you get over the next year, wishing you all the success in 2024! Hopefully you’re enjoying this rare decent Midwest winter we’ve been having (Minnesota here). Keep it up dude!
It’s not stealing. Cooks all share ideas. Haha. But if you salt first, you can let the salt dissolve for about 10 mins and then add pepper. I was just impatient. Haha
It’s worth it! No sense trying to rush it in the end. You can even hold it for longer. It won’t climb up that fast and the meat will just be more rested before you sear it off.
I really like to blend in MSG with my dry brine. Helps prevent the outside from oxidizing. So I will first dunk my prime rib in a lightly seasoned brine solution. Pat dry then add my pepper garlic and MSG. Rest in the fridge for 10-14 days checking the meat every 24 hours to see if I have any spice slide off. When I cook I brush the meat off before smoking. I’m going to try your cook method because I like how you get the wall to wall pink and render the fat.
@@1-Wheel-Drive plenty of salt. It’s in my dry brine the last couple days and also in seasoned brine. I don’t do a lot of salt on the initial rest because it can cure the meat. That’s why I just dunk it in the brine solution. 30 minute soak in the brine is plenty.
Wish i would have seen his video 3 days ago! Now it's New Year's I don't have 3 days to spare but that's okay I'll just have to pretend New Year is 3 days away because this looks delicious. Mine has been aging just for 15 days in my Dry-Ager with salt no pepper but i haven't shocked any spinach yet so see you in 3 days!!
You bought a beautiful piece of meat. Your advice about choosing the best meat is invaluable. My dad taught me years ago how to choose the best beef. I have benefited greatly from his advice.
I’ve smoked several prime ribs and I place a pan under it to help with the gravy…perfect combination of smoked drippings and red wine reduction sauce! Thanks for a great video cause I’m doing a PR for this Christmas.
I bought a Pit Barrel Cooker just for prime rib. I season it. Light the coals and hang it and close the lid. Pull it at 125 degrees and it is always perfect.
Hey Mr. Yim, I was one of your students at Niles North. I found your TH-cam channel when you had a collab with Guga. I never knew you were a good cook! Good video!
I have watched a BAZILLION prime rib videos to research making one for the first time this year. Your exterior was by FAR the most beautiful exterior of a prime rib I have ever seen...let me go buy some charcoal
Joe you win the 2023 Prime Rib cross section award hands down. You’ve also won the 2023 cross section of all cross sections award. Seriously… I’ve watched them all over the past few weeks and this is amazing. I would pay top steakhouse dollars for this plate. I should buy 3-4 of the rib roast while they are on sale now because I’m afraid it will take me many times to recreate this. Merry Christmas Joe. I’m looking forward to your TH-cam journey in 2024. Keep them coming!!!
@@knoxavebbq I'm gonna give this a try this weekend but I might not have access to a charcoal grill for the end sear. Do you think a quick sear on a cast iron would be somewhat comparable?
You could….. but I wouldn’t recommend it going on much longer. After 3 days it’s seasoned, so to go any longer wouldnt make it better in my opinion. It’ll probably make the surface more jerky like and possibly have a more of an unpleasant cured flavor. I left it uncovered
Good call swapping out the carbon steel for the sauce pan. That red wine will do a number on that pan's seasoning. Probably the best looking cross section I've seen yet! I've yet to cook a prime rib that didn't have at least a quarter inch of grey in the spinalis. Will definitely try the long rest a try.
I didn’t. I’ve never tied. Didn’t think it was necessary. But if you’re going to cook the entire roast and the shape is a little uneven, you may want to consider it so it cooks evenly.
Great video/technique/explaination. I'm smoking 2 prime ribs Christmas morning on my Moberg 250. You can bet I'm using your tips. Here in Texas, when some product becomes popular in the BBQ world, HEB creates their own version. I guess now, they will begin offering Korean Newspaper!!! Love all your videos. Wishing you and your family a Merry Christmas and a Prosperous New Year.
Mine took 2hr and 20 mins, but if you got a bigger piece than mine it’ll obviously take longer. I would just suggest starting much earlier than you expect.
Amazing. You are fkn awesome. I am using your tips because the results are obvious. Thank you for being so passionate with your trade. I get as excited waiting for your videos as I do with Stanley Robinson. Just sayn.
Wow Joe! I've had prime rib out a few times and never got the hype. After watching your version, now I get it. I will do this soon, but unfortunately not this Christmas. BTW, about to watch Bradley Robison's take on this, lol! Great minds think alike...
It’s an aged sherry vinegar I’ve been liking a lot. But regular vinegar or some Leno juice even would be nice. Not too much though since it’s got a lot of acidity from the sour cream
Have to say, that's pretty good Joe. Your channel, Jeremy's, Bradley, and Guga provide good content and ideas for cooking ideas. But anyway Merry Christmas and a Happy New Year.
@@davo912 I don't know about everyone else, but to me this is new. Because I started watching TH-cam videos and trying to learn how to cook. And perferably not the hard way.
@@bobbywong9392 maybe be new to you if you haven't looked..the low and slow has been done hundreds of times , over and over and over..where do you think he got the idea from?
I followed your recipe on a 4 lb boned prime rib and ended up with a super rare roast. I’m not sure why I took it off at 110 put it in off oven for 45 minutes 0:53 then seared it over a flame 2-3 min per side.
Hmm… I’m not sure. I’m sorry to hear. Maybe you didn’t temp the center or hit a pocket of fat? Hope you were able to warm it up some more and still serve a great prime rib!
@@knoxavebbq I use the combustion thermometer with the many temp points. So don’t know. But yes re- warmed and got it where we needed. Thanks and happy new years.
I never used mustard as a binding agent before dry brining and in the middle of me doing it the meat started to change to being really light…. Doesn’t the acids have the ability to break down the meat? I don’t know if that’s what I was seeing but I quickly rinsed it off and cut off the pieces that were now light pink and used my normal olive oil binder…. But I comment because I wonder if I did it wrong, maybe it was a problem since it was regular mustard or wanted to hear your thoughts since you’ve done this before…
I’ve usually seen mustard being used before cooking but never before brining so I also don’t know if I freaked myself out thinking I was about to ruin Christmas dinner 😂
Hmm…. I’m not sure. I’ve never seen it turn light before. But also, I’ve never really check on it once it’s in. Haha. It’s alright. If you wipe it off it’s not a big deal. It’s not a main part of the process
Hey Joe! Quick question regarding your use of Korean Newspaper. I live in Houston, which houses the second highest Vietnamese population in the world outside of Vietnam. With that being said, can I use Vietnamese Newspaper due to its abundance in my area? Should I consider adding or changing anything else when subbing Vietnamese Newspaper in place of Korean Newspaper?
Maybe I didn’t understand. You stuck the prime rib in the oven for 45 minutes and the oven wasn’t on at all? Not on warm or anything? Would using a yeti do the same thing? Curious to know because I plan on trying this Tuesday for an anniversary dinner
It was mostly probably a 3/4 stock and 1/4 Demi since the demi is so dense. But if you have only demi, I wouldn’t reduce it too much or else you won’t have too much sauce left over.
Dude, your delivery kicks ass. "Since it took us 3 days to get the water out of our spinach, our prime rib is ready" "if your Korean newspaper is too old it will be too dry and spike our temperatures" "also because I don't care what those people say" 😂 Great stuff Merry Christmas Joe
Lol! I’m glad you caught all of them. Appreciate it. Thanks for watching!
That cracked me up too
I was laughing too
Joe, that's as pretty a prime rib as I've ever seen. Evenly cooked coast to coast and excellent render. You nailed it.
Appreciate it. Thanks for watching
Great video.. I have ordered my 250 gallon pit on a trailer from primitive pits. I take delivery around the first of March. Thanks for all you do!!
Awesome. That’s gonna be a great day. I love mine. Thanks for watching!
Really appreciate your cooking instructions. Got a bonus creamed spinach recipe as well. The prime rib you made looks very delicious. Thank you for posting this.
Thanks. Appreciate you watching!
I loved your video.. i cook mine the same vut your cream spinach recipe is fire i cant wait to try it!
Looks like it turned out fantastic. I also appreciate your not obnoxious during your video like so many other content creators nowadays. Straight and too the point, tastefully shot, and not over produced.
Keep up the excellent work. Happily subscribed. Merry Christmas!
appreciate your kind words! hope to continue that in the next year. thank so much. merry christmas!
Thanks for sharing your tips! I agree that dry brining is a game changer. I always dry brine my thicker cuts of steaks and roasts. You get consistent flavor throughout the meat.
Yup. It’s a winner. Thanks for watching
"let's work on a side dish" - feels so much like Guga :) amazing content as always Joe!
Ha! Wasn’t even thinking about that, but you’re right. Thanks for watching.
Man, that looks incredible!! I make a rib roast every Christmas and have never done a dry brine, will definitely give it a shot this time around! Great video as usual!
you gotta do it! it'll make a difference. i promise.
They'll understand if you push Christmas back a couple days - lol - looks delicious. I usually sear off in 500F oven.
10:26 - Wow...that would be an amazing result coming out of an oven, to say nothing for the cooking of it over wood and coals. Awesome!
Great tip on the dry brine. Good work young fella.
Finally, a video that details how to cook a prime rib roasted perfectly from edge to edge! Who wants to eat grey and over cooked spinalis? Thanks buddy!
Haha. Thanks for watching. And you know what, it happens. It happened to me before too. always trying to get better.
Actually, in my experience, the spinalis tastes better when it's "overcooked." Otherwise that fat is not rendered enough and it's just not as good. Happily, the spinalis is sort of insulated from the rest of the roast due to that layer of fat, so I have no problem searing the heck out of the spinalis. It may not look as good on the presentation slice, but it makes for better eating, IMO.
Great method! Great cook! Great video!
Appreciate it! I was proud of this one. Haha
@@knoxavebbq I just watched this whole thing again. So good!
I really liked the idea of resting the meat, and THEN searing it. I'm not sure I've ever seen anybody suggest that before! And yeah, like you said, then the IT would come up but the exterior including just below the surface would come down, allowing the perfect moment to do the sear while at the same time promoting edge to edge pinkness. Wow! Seems like a really good idea. I will try that in three days. ;-) Thanks for a great video!
Yessir! That’s the idea. Glad you enjoyed it. Appreciate you watching. Please let me know how it goes.
Maddddd helpful. Thanks Joey!
You watch my videos?! 🥹❤️ thanks brother
Amazing video! What type of wood did you use for smoking? Merry Christmas!
This was great. I'm doing this for Christmas every year like this. I'm not doing the spinach as certain people don't like it. The prime looks amazing! I might do it for New Years. Thank you so much
Understandable. Not everyone thing. Thanks for watching!
You've obviously been educated in the culinary arts. Lovely looking dinner and I can't wait to try out this method, and your recipe for creamed spinach. Nice job!
Hahaha. No formal training other than in barbecue, but like many people, I’m a lover of food and like to cook for fun and experiment. Thanks so much for watching.
That prime rib looked absolutely perfect.
Great job!
Appreciate it!
Great recipe, it's actually very similar to the one I've been doing for years. You clearly know your stuff, very much so appreciated. I also season with pepper or heavier seasonings first, it really does help it stick better. I like to mix soft butter and Dijon together in a bowl and make a thick paste from that for my binder, works good for me. I love your idea of resting in-between the cooking/sear, definitely helps even out that internal heat.
Sounds delicious! Thanks for watching!
Really enjoying your videos, Joe. Been watching since you started basically, and the quality content you’ve been putting out as of recent is amazing! I can’t wait to see how big you get over the next year, wishing you all the success in 2024! Hopefully you’re enjoying this rare decent Midwest winter we’ve been having (Minnesota here). Keep it up dude!
appreciate it. that means alot. thanks for watching.
I appreciate the step up in production quality. You are a wealth of knowledge. Looking forward to seeing your channel grow.
Thanks. Appreciate you watching
I've never really thought about it, but the order in which you season it actually makes A LOT of sense. Gonna have to steal that
It’s not stealing. Cooks all share ideas. Haha. But if you salt first, you can let the salt dissolve for about 10 mins and then add pepper. I was just impatient. Haha
Great video Joe! Some valuable techniques you’ve mentioned. Top notch!
Appreciate it! Thanks for watching
I used your method to make my prime rib. I smoked it last night and it was the best prime rib I ever ate. thank you for sharing this
awesome! i'm so glad to hear! thanks for watching
I dont think ive ever rested it as long as you did before the sear... amazing tip!! Will need to do this next time!
It’s worth it! No sense trying to rush it in the end. You can even hold it for longer. It won’t climb up that fast and the meat will just be more rested before you sear it off.
I really like to blend in MSG with my dry brine. Helps prevent the outside from oxidizing. So I will first dunk my prime rib in a lightly seasoned brine solution. Pat dry then add my pepper garlic and MSG. Rest in the fridge for 10-14 days checking the meat every 24 hours to see if I have any spice slide off. When I cook I brush the meat off before smoking. I’m going to try your cook method because I like how you get the wall to wall pink and render the fat.
Damn. That’s quite a process. Thanks for watching.
@@1-Wheel-Drive plenty of salt. It’s in my dry brine the last couple days and also in seasoned brine. I don’t do a lot of salt on the initial rest because it can cure the meat. That’s why I just dunk it in the brine solution. 30 minute soak in the brine is plenty.
That looks amazing. I'm going to give it a try. Stay tuned.
Awesome! Let me know how it goes. Thanks for watching
Followed this exactly and reached a perfect end to end medium rare. You're the best Joe!
aye! awesome, glad to hear! if you have any pictures and are on instagram, tag me at knoxavebbq so i can share it!
Top notch production, my friend! Really enjoying the “new” channel 🤙🔥
Appreciate it. Thanks for watching
I’m going to try this technique this Christmas! Perfect timing - 3 days b4 - Merry Christmas!
Hell yea! Best of luck!
HOLY SMOKES! That looks PHENOMENAL! Way above my skill level, so I will have to stick to the oven, however, I can age the roast and make the spinach!
Oven will do just fine. Appreciate you watching
Entertaining, educational and all in all totally awesome!
I subscribed even before the video ended!
Appreciate it. Welcome to the club
Wish i would have seen his video 3 days ago! Now it's New Year's I don't have 3 days to spare but that's okay I'll just have to pretend New Year is 3 days away because this looks delicious. Mine has been aging just for 15 days in my Dry-Ager with salt no pepper but i haven't shocked any spinach yet so see you in 3 days!!
Lol! Let me know how it goes. Thanks for watching
That is the best looking prime rib I have ever seen tbh. Following this for Christmas for sure
Appreciate it. Thanks so much for watching
You bought a beautiful piece of meat. Your advice about choosing the best meat is invaluable. My dad taught me years ago how to choose the best beef. I have benefited greatly from his advice.
Appreciate you watching. Glad I passed your test! Haha.
One of the best reverse sears I’ve seen. Great video and great job on nailing the cook!
Appreciate it. Thanks for watching
Wonderful am gonna your method awesome 👍🏼🙏🏼😋
Nice! Best of luck!
nice job!
I like 120 to 130 int temp. cheers!
thanks so much. appreciate you watching!
I’ve smoked several prime ribs and I place a pan under it to help with the gravy…perfect combination of smoked drippings and red wine reduction sauce! Thanks for a great video cause I’m doing a PR for this Christmas.
Nice! Thanks for watching
Bro man saw this at 11:45pm now ima not sleep craving that Prime lol. Will make your prime reciepe this New Years TY
Haha. Thanks for watching. Let me know how it goes
I bought a Pit Barrel Cooker just for prime rib. I season it. Light the coals and hang it and close the lid. Pull it at 125 degrees and it is always perfect.
👍
Love the cool down time after the smoke. What was the internal temperature after your final sear?
Not sure. But based off of the color, probably between 125-135. Somewhere in that area. Thanks for watching!
Hey Mr. Yim, I was one of your students at Niles North. I found your TH-cam channel when you had a collab with Guga. I never knew you were a good cook! Good video!
lol! Jan! Oh my goodness. That’s so funny. Happy holidays. Thanks for watching. Hope you’re well.
Thanks Mr. Yim, you have a good holiday!@@knoxavebbq
I have watched a BAZILLION prime rib videos to research making one for the first time this year. Your exterior was by FAR the most beautiful exterior of a prime rib I have ever seen...let me go buy some charcoal
Thanks so much. Appreciate you watching.
Joe you win the 2023 Prime Rib cross section award hands down. You’ve also won the 2023 cross section of all cross sections award. Seriously… I’ve watched them all over the past few weeks and this is amazing. I would pay top steakhouse dollars for this plate. I should buy 3-4 of the rib roast while they are on sale now because I’m afraid it will take me many times to recreate this. Merry Christmas Joe. I’m looking forward to your TH-cam journey in 2024. Keep them coming!!!
Wow. Thanks for your kind words. Yes, you should definitely get it now. Best of luck!
"Push Christmas back a day, they'll understand...." Hahaa, love it!!!!
No one wants a bland prime rib!
Love doing the smoked prime rib, ill be doing that this weekend. I was thinking about using my BGE with the rotisserie for the sear...
Doesn’t sound like a bad idea! Thanks for watching!
Ahh dude, well done. Beautiful and simple plate.
Appreciate it. Thanks for watching!
This guy cooks! I rarely subscribe on one viewing, but this guy KNOWS how to cook, so I immediately subbed.
Haha. Appreciate it. Means a lot. Share this channel with your friends!
@@knoxavebbq Definitely!
Another amazing video Joe, when you started cutting that sound thru the crust was so satisfying. The cross section looked incredible!
Haha. I agree. Thanks for watching.
@@knoxavebbq I'm gonna give this a try this weekend but I might not have access to a charcoal grill for the end sear. Do you think a quick sear on a cast iron would be somewhat comparable?
Gonna miss your vids. Best of luck
Woow, that looks stunning!!! Thank you for sharing your secrets Joe!!! Merry Christmas!!!
Ain’t no secrets. Just attention to detail. Haha. Glad you enjoyed it! Hope to share more “secrets” with y’all in 2024z
Have you tried using a salad spinner to get the water out of the spinach ?
I have one, but couldn’t find it. Haha
Could you let it go more than 3 days to season for the prime rib ? Also are you covering it in the fridge on the rack ?
You could….. but I wouldn’t recommend it going on much longer. After 3 days it’s seasoned, so to go any longer wouldnt make it better in my opinion. It’ll probably make the surface more jerky like and possibly have a more of an unpleasant cured flavor.
I left it uncovered
Merry Christmas! Looking forward to all you bring next year!
appreciate you watching!
Joe I love your content man. You’ve taught me so much and I’ll continue to tune in. Keep it up!!
Thank you so much. I appreciate the support. This was one of my favorite videos
Loving this holiday special cook series.
Appreciate it. Thanks for watching
That prime rib looked spot on perfect!! Happy Holidays!
Appreciate it. Thanks for watching!
Very nice. Thank you, Merry Christmas.....
Appreciate it. Hope this helps
Dang I just saw this. I need to get to dry brining and drying my spinach ASAP! Thanks for the vid. Killer as always 🤙 merry Christmas!
Get it in the fridge ASAP!
Great ideas with the horseradish! I'm going to try the creamed spinach, it looks good!
Appreciate it. Thanks for watching. Gotta have the horseradish
lol, have you tried dry aging the Korean newspaper? Love the content!
I’ve go stuff from different years. Got some vintage ones made from the same tree. You don’t even know. Thanks for watching
Wow - edge-to-edge for sure! Good job!
appreciate it. hope this helps in your next cool.
Good call swapping out the carbon steel for the sauce pan. That red wine will do a number on that pan's seasoning. Probably the best looking cross section I've seen yet! I've yet to cook a prime rib that didn't have at least a quarter inch of grey in the spinalis. Will definitely try the long rest a try.
Keep it low, give it a rest, and sear it fast. You’ll be good
@@knoxavebbq also have been using super old and crusty Korean newspapers in my charcoal chimney. That could be it! 😂
Are you in New Orleans? Something about the background music.perfect brass and by the way prime rib looks delicious
No. I’m far from New Orleans
Should you cover it with plastic wrap while in the fridge?
i didn't. i like to dry out the surface a bit.
Your small tweaks are everything👍 that is such a fantastic meal! Smart thinking, making the sauces the day prior too😊
Thanks! Appreciate you always watching
Just put this together, it's delicious ty
Awesome! Glad it turned out well.
The shape turned out wonderful, even though you didn't tie it. Can I expect the same results or did you do something to prevent it from "slummping."
I didn’t. I’ve never tied. Didn’t think it was necessary. But if you’re going to cook the entire roast and the shape is a little uneven, you may want to consider it so it cooks evenly.
Hello what kind of vinigar did you use for the horseradish?
I used an aged sherry vinegar, but I think any vinegar will work, even some lemon juice just to thin it out a bit.
@@knoxavebbq awesome thank you for the reply will definitely make that tonight 😀
Wow best one I've ever seen
Appreciate it. Thanks so much for watching
Great video/technique/explaination. I'm smoking 2 prime ribs Christmas morning on my Moberg 250. You can bet I'm using your tips. Here in Texas, when some product becomes popular in the BBQ world, HEB creates their own version. I guess now, they will begin offering Korean Newspaper!!! Love all your videos. Wishing you and your family a Merry Christmas and a Prosperous New Year.
LOL! If they do stock up. Appreciate your kind words. Merry Christmas to you and yours as well.
💯❤@@knoxavebbq
Any suggestions on time frame to reach the 110 temp at 225 per Lb ?🙌
Mine took 2hr and 20 mins, but if you got a bigger piece than mine it’ll obviously take longer. I would just suggest starting much earlier than you expect.
@@knoxavebbq mine was 22LB took 5 hr at 225 way faster then I and for 🤪
Amazing. You are fkn awesome. I am using your tips because the results are obvious. Thank you for being so passionate with your trade. I get as excited waiting for your videos as I do with Stanley Robinson. Just sayn.
Appreciate it. Thanks for watching. Let me know how it goes!
Wow Joe! I've had prime rib out a few times and never got the hype. After watching your version, now I get it. I will do this soon, but unfortunately not this Christmas. BTW, about to watch Bradley Robison's take on this, lol! Great minds think alike...
Appreciate it. Thanks for watching!
Joe, that roast looks absolutely perfect!!!
Nice work man
Thanks! Yea, it was great.
Can you get the same results by cooking in the oven
I can’t say for sure, but I don’t see why not!
Love it, was that regular vinegar for the cream sauce? Color looked like apple cider so just checking, will try this out
It’s an aged sherry vinegar I’ve been liking a lot. But regular vinegar or some Leno juice even would be nice. Not too much though since it’s got a lot of acidity from the sour cream
Great video Joe! Thank you!
Thanks for watching!
Do you have a website / text versions of your recipes?
I do not. Sorry. Trying to work on getting that done in the new year
@@knoxavebbqAh, darn. Have a good holiday!
Looks 🔥🔥 my boy!! Trying this method in a few days but in a kamado instead of my offset
Nice. Thanks for watching
Great job.
Appreciate it. Thanks for watching
Have to say, that's pretty good Joe. Your channel, Jeremy's, Bradley, and Guga provide good content and ideas for cooking ideas.
But anyway Merry Christmas and a Happy New Year.
Appreciate that! Thanks for watching
is there something new in this video what hasn't done hundreds of times on youtube?
@@davo912 I don't know about everyone else, but to me this is new. Because I started watching TH-cam videos and trying to learn how to cook. And perferably not the hard way.
@@bobbywong9392 maybe be new to you if you haven't looked..the low and slow has been done hundreds of times , over and over and over..where do you think he got the idea from?
I'm really bad at salting meats, would you say the 1% method could be used here for salting?
I can’t say. If you’re using diamond kosher salt, I would say until the surface is white.
I followed your recipe on a 4 lb boned prime rib and ended up with a super rare roast. I’m not sure why I took it off at 110 put it in off oven for 45 minutes 0:53 then seared it over a flame 2-3 min per side.
Hmm… I’m not sure. I’m sorry to hear. Maybe you didn’t temp the center or hit a pocket of fat? Hope you were able to warm it up some more and still serve a great prime rib!
@@knoxavebbq I use the combustion thermometer with the many temp points. So don’t know. But yes re- warmed and got it where we needed. Thanks and happy new years.
Awesome Video! Thank You sir!
Appreciate it! Thanks for watching. Hope it helps
I never used mustard as a binding agent before dry brining and in the middle of me doing it the meat started to change to being really light…. Doesn’t the acids have the ability to break down the meat? I don’t know if that’s what I was seeing but I quickly rinsed it off and cut off the pieces that were now light pink and used my normal olive oil binder….
But I comment because I wonder if I did it wrong, maybe it was a problem since it was regular mustard or wanted to hear your thoughts since you’ve done this before…
I’ve usually seen mustard being used before cooking but never before brining so I also don’t know if I freaked myself out thinking I was about to ruin Christmas dinner 😂
Hmm…. I’m not sure. I’ve never seen it turn light before. But also, I’ve never really check on it once it’s in. Haha. It’s alright. If you wipe it off it’s not a big deal. It’s not a main part of the process
If you salt first and wait 30 minutes to draw out the moisture, does the pepper stick just as well if not better? Just curious.
Yup. But I didn’t wanna wait.
THE PERFECT PRIME RIB ! Thanks
Appreciate it. Thanks for watching
Such awesome looking prime rib. Hope you have a Merry Christmas. Cheers, Joe! 👍🏻👍🏻✌️
Appreciate it. You as well. Thanks for watching
Hey Joe! Quick question regarding your use of Korean Newspaper. I live in Houston, which houses the second highest Vietnamese population in the world outside of Vietnam. With that being said, can I use Vietnamese Newspaper due to its abundance in my area? Should I consider adding or changing anything else when subbing Vietnamese Newspaper in place of Korean Newspaper?
I used to live in Houston. Based off of the Vietnamese food that I’ve had there, it’ll do just fine.
Nicely done.
appreicate it.
Which would be best for the dry brine, kosher salt, diamond crystal, or flake salt?
I would say use what you got. I wouldn’t use flake salt because most of it won’t really dissolve and will most likely fall off.
so the final temp was just 110? Looked so good.
No. Pulled it at 110, rested for about a hr and then seared it. So during that time it came up to about 125-135
Maybe I didn’t understand. You stuck the prime rib in the oven for 45 minutes and the oven wasn’t on at all? Not on warm or anything? Would using a yeti do the same thing? Curious to know because I plan on trying this Tuesday for an anniversary dinner
Yup. It’s like placing it in a cooler to just let it not cool down too quickly.
@@knoxavebbq sweet, thanks! Looking forward to trying it out!
Joe, I'm making your demi glace this weekend. Do you have a ratio of the ingredients you used in that pan sauce? How much demi and how much stock?
It was mostly probably a 3/4 stock and 1/4 Demi since the demi is so dense. But if you have only demi, I wouldn’t reduce it too much or else you won’t have too much sauce left over.
@@knoxavebbq Thank you for the quick reply! And what was the ratio of stock and demi to the red wine? Was it 1:1?
Slow cooking makes choice rival prime. Excellent work!
Appreciate it. Thanks for watching
I thought for sure you were Filipino until you had the Korean newspaper!! 😂. I will definitely try this recipe on Christmas! Pighting!!!
I used to get that alot. Haha