I rub mine with garlic powder, whatever herbs I have on hand, and black pepper, then wrap 3/4 of it in smokey uncooked bacon and tie it with 6 strings or insert it into a disposable cooking sock/net. Then I stuff a couple of big onion rings into the sock also on opposite sides. This gives it strips of crust and keeps it from drying out, and smells heavenly. And adds to the juices in the meat and for aujus.
This was excellent. I made it for Christmas dinner using a 5 pound prime rib (We went small-my mom, my boyfriend and myself) and it was excellent. Only problem is my upstairs neighbor was trying to bum a piece because he smelled it through the wall (I live in a condo complex).
Sounds perfect! Thanks for watching! BTW, we did a "turkey crown" for a gathering of 3 at Christmas...another great option! Video released a few days back...
i tried this method with just 1 Prime Rib in the oven and it came out perfect. The next time I put 2 Prime Ribs in the oven each where 9lbs for a Total of 18LBS, I did the 5min per pound for a Total of 90 Min at 500 Degrees and 2hrs of letting it sit in the oven and it came out over cooked. I did this Twice thinking I just did the math wrong the first time and sure enough it came out over cooked again NO pink at all. I tried again with just 1 Prime rib and BANG it came out perfect. My Question is , Shouldn't the math be the same for the Total lbs regardless of 1 Piece or 2 Separate pieces? Or do I just do the math of the larger of the 2 prime ribs? Thank you for your help.
I've never been quite that hungry, Rudy! The problem is that the time is related to the heat penetration, not strictly speaking the weight. So if you have two pieces, they are both having the heat penetrate at the same rate and so if you are cooking twice as long, they are over-cooking. Go for the time for the smaller piece, take it out quickly to avoid heat loss, then continue with the second one for the time associated with it's weight. Make sense?
@@DonDoesStuff id think cooking them both at same temp of 500, definitely using the 500 time temp based on the weight of the smallest one. However, they’d need to be close in weight for this to be efficient. I thought one a week for past three weeks, was craving me some red meat but two at once takes the cake. Don, thanks for turning me onto this!! Cheers from Alabama!! I guess it’s also ROLL TIDE!!
I have solved the problem of the people who won't eat medium rare beef! No it's not serving them the ends. Do the whole thing to medium rare or rare however you like it and then cut me a slice and put it in a skillet on the stove to finish cooking while you do something else!! People who don't know how to eat beef solved! :-)
Have the butcher cut the bones off and then tie them back on. Cut the strings after cooking and the bones fall off. Why mess with a hot roast and cutting the bones when you can do it ahead of time? Cake.
Dude!! You did this absolutely…………PERECT!! Excellent video!! Can’t compete with this?? Great job!!
Thank you so much, Amy!!
I did it , I got it easy thank you Don . You have got a new subscribe 👍
Thanks, Kyran! Delicious!!
Don, Im on my 3rd one in past three weeks!! It’s like GAME ON!!!
Omg! Too much of a good thing....is never enough!!
Okay it’s food so I’m in! You have a new subscriber. Thanks Don!
LOL. Thanks, Doug! Welcome to my weird second channel...lots of strange content here. BTW, do you think Jamie can do a prime rib on the blackstone?!
@@DonDoesStuff I’m sure he would consider trying 😂.
Great video! Thanks a lot
Thanks!
I rub mine with garlic powder, whatever herbs I have on hand, and black pepper, then wrap 3/4 of it in smokey uncooked bacon and tie it with 6 strings or insert it into a disposable cooking sock/net. Then I stuff a couple of big onion rings into the sock also on opposite sides. This gives it strips of crust and keeps it from drying out, and smells heavenly. And adds to the juices in the meat and for aujus.
Great tips!
Merry Christmas
And to you as well!
@@DonDoesStuff merry Christmas and have a good time
This was excellent. I made it for Christmas dinner using a 5 pound prime rib (We went small-my mom, my boyfriend and myself) and it was excellent. Only problem is my upstairs neighbor was trying to bum a piece because he smelled it through the wall (I live in a condo complex).
Sounds perfect! Thanks for watching! BTW, we did a "turkey crown" for a gathering of 3 at Christmas...another great option! Video released a few days back...
Thankyou sir
Thanks for watching!
Best boneless prime rib
Yum! Makes me hungry to think about it!
i tried this method with just 1 Prime Rib in the oven and it came out perfect. The next time I put 2 Prime Ribs in the oven each where 9lbs for a Total of 18LBS, I did the 5min per pound for a Total of 90 Min at 500 Degrees and 2hrs of letting it sit in the oven and it came out over cooked. I did this Twice thinking I just did the math wrong the first time and sure enough it came out over cooked again NO pink at all. I tried again with just 1 Prime rib and BANG it came out perfect. My Question is , Shouldn't the math be the same for the Total lbs regardless of 1 Piece or 2 Separate pieces? Or do I just do the math of the larger of the 2 prime ribs? Thank you for your help.
I've never been quite that hungry, Rudy! The problem is that the time is related to the heat penetration, not strictly speaking the weight. So if you have two pieces, they are both having the heat penetrate at the same rate and so if you are cooking twice as long, they are over-cooking. Go for the time for the smaller piece, take it out quickly to avoid heat loss, then continue with the second one for the time associated with it's weight. Make sense?
@@DonDoesStuff id think cooking them both at same temp of 500, definitely using the 500 time temp based on the weight of the smallest one. However, they’d need to be close in weight for this to be efficient. I thought one a week for past three weeks, was craving me some red meat but two at once takes the cake. Don, thanks for turning me onto this!! Cheers from Alabama!! I guess it’s also ROLL TIDE!!
Discard fat, no no no, me personally I'll live on that best flavorful cut of the meat .
Thanks, Mike! Lol...I'll save it for you!
Keeping meat at room temperature also allows meat to cook evenly
Yes...but not for too long, and not for poultry.
I have solved the problem of the people who won't eat medium rare beef! No it's not serving them the ends. Do the whole thing to medium rare or rare however you like it and then cut me a slice and put it in a skillet on the stove to finish cooking while you do something else!! People who don't know how to eat beef solved! :-)
Cool!
Couldn’t agree more about people not knowing how to eat beef
Lol.
Have the butcher cut the bones off and then tie them back on. Cut the strings after cooking and the bones fall off. Why mess with a hot roast and cutting the bones when you can do it ahead of time? Cake.
I didn't have any difficulty with cutting off the bone.