I loved the “Picture in Picture” segment. Throwback to Mr. Rogers! I was waiting for the miniature neighborhood where B & C is located. Great job as always and thanks for always supporting local businesses.
@@chriscapano3406 yeah I always associate that music with Chef John too! I've heard it on other, non-cooking related videos. I think it's in some archive of royalty-free music for video creators to use
Can one ever tire of looking at a perfectly rosy prime rib? Loved that you included the shots of the visit to the butcher shop too. Thank you and happy holidays, Kenji!
My god that Mr Rogers reference made me grin so big. Now all I need is a full Mr Roger's style episode, full with guests, sweater changes and some singing from Kenji
My husband watched this from beginning to end (which it never happened). He’s been cooking our prime rib roast every year & he said he always learned something new from Kenji. ♥️♥️♥️U for our home,,,,happy holidays to you & your family🎄🎄🎄
That was my first thought. There are definitely tiers of fortune, but going to Kenji’s for game night, and oh by the way he cooked a prime rib, is top tier.
Thank you for teaching people dry brining. It's crazy how few people understand that such treatment both denatures proteins and improves moisture retention due to the hygroscopic nature of salt.
I love that I can hear your dishwasher gurgling as you work, gives a sense of realism in the kitchen that’s often missing ❤ I feel like a lot of TH-camrs are super precious about any tiny noise that could possibly be picked up, and actually bring attention to it when they apologize for it 😂
It looks like the roast went straight from the fridge to the 225 degree oven. I base this on seeing the temperature reading with the probe at 39 degrees. Other videos say it's important to let the roast come to room temperature before putting it in the oven. I'd appreciate your feedback regarding this. Thank you!
this is an excellent video. i loved your interview with Kevin Smith. Being able to visualise the cuts while hearing such an expert talk over the different cuts and methods was excellent. thank you! edit: wow that sweater is amazing
Kenji, I have used your prime rib method many times and the results are always outstanding. Thank you for all your hard work and research involved with developing your recipes.
I started cooking prime rib this way about 10 years ago, when I was fourteen. I learned it from the Chowhound website which now has closed down :( so amazing watching you do this recipe. I usually just add a garlic-butter crust and make a horseradish cream sauce alongside. I love it.
Great video, loads of educational content. Really liked the part at the Butcher, great visuals, very informative - you don't get to see the whole half cow cut up that often.
Oh Kenji, what a fabulous and generous holiday gift to all of us!! My roast is in the fridge, ready for the dry brine procedure and I will follow your directions exactly. Best wishes to you and your family for a joyous holiday season!
My grandfather was a butcher. He passed before I really knew him, but my dad was and excellent cook. Dry salt brining was standard. That was 50 years ago and still is the best. Chef John, Zelda tribute is fabulous. Visiting the butcher is the best. Brining mine right now. Yes, I am a cooking nerd. Love your videos and books ❤❤❤
I once did a prime rib for Christmas dinner where I made a rub of salt, herbs and a Ton of ground saffron. (Our guests were Persian and had given us the saffron.) It was a beautiful, golden roast beast.The meat disappeared pretty quickly and the ribs were definitely gnawed on.
I did your reverse sear method 4 yrs ago Thanksgiving and it was awesome. Doing it again tonight (Christmas Eve), anticipating equally incredible outcome. Thanks!
Kenji, this was phenomenal. I loved the Mr. Roger’s style adventure you took us on to the butcher. The Zelda reference was helpful and fun! Keep it up, you are a wonderful human.
Kenji, your original reverse seared steak video changed my idea of what a good steak is. My girlfriend said restaurant steak would never be the same after eating a reversed seared grass fed Scotch fillet I cooked her. I did find however when i purchased Wagyu with a high marble score it was way too beefy tasting for me, it was like an overpowering beef stock flavor.
I follow your prime rib recipe from your Food Lab book every time I make prime rib. I have never been disappointed. Looking forward to making it again for Christmas.
I don't think it's possible to get tired of watching you cook, Kenji. You present recipes and techniques in such a way that they're accessible to nearly anyone, you don't shame people for using store-bought ingredients, and you love hot sauce. Merry Christmas and a blessed New Year to you and your family!
Wow!! A lot of great tips!! It's awesome that you've taken the time and effort to have your butcher explain some of the finer points of the various characteristics that is associated with the better cuts. Your explanation of how the aging process once salted affects the final product. Great job man and please keep up the great work!! 😎👍
have you seen the price of beef at costco for the same cut? Even those are running $100-120 for the smallest choice beef roast these days, so for premium beef its not that much more of a jump
@@jlee104 the difference is Costco is BONELESS and doesn't cost what he paid for the roast. Sam's club is the same around 17 a pound for boneless prime. Think he overpaid since the roast looked like choice and not prime
Hi Kenji, great work as always. Love the detail, editing, and story-telling you put into each episode. My brain tripped out a bit when I heard the Food Wishes song though! LOL!!
I enjoyed the butcher explanation and demonstration. Great approach!!! I use my gas grill to finish. That sucker can hit 600 degrees!! Also, I recommend separating the ribs from the roast and stuffing with salt, pepper, onion slices, garlic and whole rosemary. then reattaching. Where can I get the thermometer?
Looks absolutely fantastic 😍 Genuine question, I've noticed you grabbing salt with the same hand you touch the meat with, the way I learnt was never to do this due to cross contamination, but I'd love to hear your thoughts on it!
Looks awesome! One suggestion would be to cut the meat off the bone, dry brining them separately and then tying them back together before cooking. Gives another big surface area of meat to season and helps break down the connective tissue between the ribs.
Having my own successful recept for bone in prime rib, I'm always open to new ideas. I've seriously watched hundreds of others video's. But, non like Yours which was Very well done. (pardon the pun) Thankyou for having the thought to put it all together for those you tend to be at loss of what to do. Merry Christmas & thank you again!
Great to see the traditional head camera back. Your new camera set up is good but is no where near as immersive or educational as this head cam. Thanks for bringing it back.
I love the idea of using mostly your toaster oven for roasting, the energy savings have to be pretty significant. I assume the only real common thing you might still do with your big oven would be baking bread - or even that?
I have the same oven and use it for literally everything. It's a little pricey (~400) but it cooks faster with better browning and temperature control than my big oven so it's worth it. The only thing I still cook in the big oven is large items (e.g. turkey) and pizzas, as it only gets up to 480.
You've got me wondering four days before my family Christmas party if I wanna splurge on a prime rib now, man. The center of that thing looked absolutely absurd.
I cook a prime rib Holiday dinner for my hiking club, we alway get 70 guests, so thats 4 large roasts. The butcher ages the meat for 35 days. With the exception of starting in a cold oven this method produce the most beautiful roast one could imagine. I got comments like melts in your mouth tender. Thanks1
Moisture taking so much energy (specifically heat in this case) to evaporate is no joke. That's why we sweat, it's an extremely effective way to remove heat from things! Also why when someone is cold and wet and in danger of hypothermia, getting them dry is the #1 priority.
Thank you for a great video and technique. As long as you insert the Combustion Inc. thermometer past the mark (about half way), it can withstand temps up to 575ºF (300ºC). The yellow cap is ceramic.
You can go with ultimate “low and slow’ method and sous vide that bad boy. I’ve done it the last several years. 10-12 hours sous vide at 138°, sear it on my 700° grill. Turns out incredible. This year I’m going to rotisserie my prime rib for Christmas dinner on my new rotisserie grill. Wish me luck.
Just made prime rib using this method as closely as possible. Absolutely spectacular. Mine came out nearly identical to Kenji's visually and was a remarkable treat to eat. Fantastic video.
I have a butcher who will take it off of the bone prior to cooking for me, which I appreciate because it's a built-in cooking rack, and it just comes off once I remove the ties! I'm gonna have to try this reverse-sear method this year. :) Thanks for the video!
I've been making reverse sear for years. In fact I have in in the oven right now for last day of '23. I usually take it out at 120 so I lowered my Meater to 115 as your rosey one looks perfect.
Reverse searing is foolproof. However, your prime rib will have an unpleasant chew with the deckle/cap still attached which is flavourful but loaded with sinuit and should be cleaned and cooked separately. The size of the spinalis depends on where the standing roast is cut - 1st cut means its from the back loin. The spinalis visibly becomes larger as cuts move towards the shoulder/head and ribs are less lean going in that direction but also asignificantly less tender. A prime rib has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on which part of the primal the roast is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle.
Hey Kenji, could you talk a little about the food safety in this video? I noticed you pinched from your salt cellar immediately after touching dry aged meat, as well as the pepper grinder. I’m just curious if those are things we should be cautious about
Crushed it. Ordering that thermometer for sure. Also need to visit that shop next time I’m in Seattle, thanks! If ever it’s worth your time, would love a video on sides you may have served with that prime rib. Hope that was for the Hawks game!
Sweet Christmas. The sounds that roast makes while being carved are borderline pornographic and I'm glad I wasn't watching this in public. I will 100% be saving this video for reference for the next prime rib roast.
In case you don’t already know of them, Live Butcher in White Center does their dry aging in house and it’s amazing. $50 a pound regardless of the age. I love that place
Not to take away anything cooking related on this gorgeous piece of meat and my favourite way to cook Prime Rib as well....but these countertop ovens/airfryers especially the good ones like your Breville, I use the Ninja XL.. I find are so much better than my larger standard oven for manageable pieces of meat (my large 20lb+ turkeys for Thanksgiving of course wont' fit), heck a 4 bone prime Rib is a large size and it was a breeze, great job Kenji !!
1:23 Surely you want to add enough salt on the surface of the meat to season the entire body of the meat, even if the surface is too salty and the interior has no salt at all? I would assume the lack of salt on the interior would account for a large amount of salt on the surface of this cut for example, making salt per lb (or gram/kg for me as a brit) is a perfectly acceptable way to go about things? (of course precise measurement is often fruitless in cooking anyway, but the principle of the thing seems to hold strong in my mind contrary to your point)
I am positively salivating. May I have an end cut, please. I've been doing my prime rib with the reverse search method for years. The biggest drawback is the smoke with the final sear, and the messy oven. Have you ever tried those roasting bags?
I dry brine nearly everything. My fridge is small but it's easy to put salted meat on a rack on a paper plate in my teensy fridge! Happy cooking everyone and Merry Christmas! I'm going to make a dry-brined spatchcocked game hen. Oh if you leave a steak in the fridge too long you can always soak in in water to revive it. Hehehehe been there, done that, got the award! Just saying but no way would this fit in my RV fridge! Hahahahaha! But the game hen, skin-on, bone-in chicken thigh, or a top sirloin or rib eye steak will fit, just fine! I will do stuffing / dressing in a separate pan and that is a basic cube dressing with sausage, onions, and mushrooms. I may go to lil store nearby (pretty good place) for apples and celery. I started using Better than Bullion to make stock / broth and I'll dump in some Sauv Blanc and unsalted butter. YUM. I make my own sourcream and this is the recipe: 1 cup heavy cream, 1/4 cup whole milk, 2 tablespoons of white vinegar. I sterilize my jar in water for 10 minutes and dry. Leave at room temp for 24 hours with ring and paper towel and then add lid and put in fridge. Will thicken in fridge.
Just wanted to thank you. I grew up watching Food Network with my dad. He loved to cook but I never actually started cooking until I was 30 during Covid lockdowns. You, Andrew Rea, and Chef John lit a fire in me. The Food Lab was the first cookbook I ever bought.
I've noticed if a few of your videos now you can kind of hear the salivation start in your voice as you're about to dig into some of the amazing things you cook :) makes it all more authentic!
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Using the chef John tune. Hot damn
After all , you are the king, of what song to sing
@@Savagefred we might not all see that its royalty free!
But thank god not his speech pattern…
I had a brief hope we'd get a crossover cameo.
I was so ready for chef John to pop out. Kenji if you did that the internet would explode
A remote segment. A costume change. Perfectly cooked prime rib. Jamon getting the first taste.
This is Kenji’s magnum opus.
I loved the “Picture in Picture” segment. Throwback to Mr. Rogers! I was waiting for the miniature neighborhood where B & C is located. Great job as always and thanks for always supporting local businesses.
I don't know if Kenji wants to have a miniature Seattle model with street cars in his living room, but it would be kinda cool.
Hahaha! Nice nod to Chef John, another pro, loving teaching.
I heard that little musical cue as Kenji walked out of the butcher shop and I had to smile. Good stuff.
@@chriscapano3406 yeah I always associate that music with Chef John too! I've heard it on other, non-cooking related videos. I think it's in some archive of royalty-free music for video creators to use
@@chongli297 half in the baaaaag
Can one ever tire of looking at a perfectly rosy prime rib? Loved that you included the shots of the visit to the butcher shop too. Thank you and happy holidays, Kenji!
Nope.
I cooked a Prime rib for Christmas and of course there had to be ONE person who complains that it's too "raw".
Kenji that Zelda metaphor was absolutely mint. You know your audience well lmao cheers to you sir 🍻
LOL That's about what I said, hah!!
when ?
@@bladeez 14:50
My god that Mr Rogers reference made me grin so big. Now all I need is a full Mr Roger's style episode, full with guests, sweater changes and some singing from Kenji
My husband watched this from beginning to end (which it never happened). He’s been cooking our prime rib roast every year & he said he always learned something new from Kenji. ♥️♥️♥️U for our home,,,,happy holidays to you & your family🎄🎄🎄
Never seen Jamon come up to ask for food like that before. Must've smelled sooo good 😊
The little whimper he gave was precious. "Daaaaaad... can I have some? Pleeeeeease?"
Could we just take a moment to appreciate that an invitation to a game night at Kenji‘s house must be one of the greatest treats ever? 😊
That was my first thought. There are definitely tiers of fortune, but going to Kenji’s for game night, and oh by the way he cooked a prime rib, is top tier.
I'm a gamer. Dang I'd like to know what games they're playing!
@@jevee00 Not a gamer; however, a Kenji Makes Game Night Snacks and Names Fun Games is definitely something I want. 🫕🎲
Thank you for teaching people dry brining. It's crazy how few people understand that such treatment both denatures proteins and improves moisture retention due to the hygroscopic nature of salt.
I love that I can hear your dishwasher gurgling as you work, gives a sense of realism in the kitchen that’s often missing ❤ I feel like a lot of TH-camrs are super precious about any tiny noise that could possibly be picked up, and actually bring attention to it when they apologize for it 😂
its' cause his kitchen is SUUUPER compact, aka small. its a REAL kitchen, not some studio, to your point.
My girlfriend and I make your prime. rib recipe every Christmas and talk about looking forward to it all year! Fav meal of the year!
It looks like the roast went straight from the fridge to the 225 degree oven. I base this on seeing the temperature reading with the probe at 39 degrees. Other videos say it's important to let the roast come to room temperature before putting it in the oven. I'd appreciate your feedback regarding this. Thank you!
this is an excellent video. i loved your interview with Kevin Smith. Being able to visualise the cuts while hearing such an expert talk over the different cuts and methods was excellent. thank you!
edit: wow that sweater is amazing
That breville oven rules. Got it for myself as an early xmas present. Its an excellent tool. I never use my oven now
I have one of these and cleaning it is a nightmare!
Kenji, I have used your prime rib method many times and the results are always outstanding. Thank you for all your hard work and research involved with developing your recipes.
When you have a $200-300 slab of meat you gotta make sure it gets cooked perfectly.
it would be fabulous if my parents understood this and didn't overcook prime ribs and wagyu steaks when we visit them once a year :( @@qetuR
I started cooking prime rib this
way about 10 years ago, when I was fourteen. I learned it from the Chowhound website which now has closed down :( so amazing watching you do this recipe.
I usually just add a garlic-butter crust and make a horseradish cream sauce alongside. I love it.
Dang. Forgot about Chowhound site. Good content.
Great video, loads of educational content. Really liked the part at the Butcher, great visuals, very informative - you don't get to see the whole half cow cut up that often.
With that music, for a moment I thought we were going to drop in on Chef John
Oh Kenji, what a fabulous and generous holiday gift to all of us!! My roast is in the fridge, ready for the dry brine procedure and I will follow your directions exactly. Best wishes to you and your family for a joyous holiday season!
My grandfather was a butcher. He passed before I really knew him, but my dad was and excellent cook. Dry salt brining was standard. That was 50 years ago and still is the best. Chef John, Zelda tribute is fabulous. Visiting the butcher is the best. Brining mine right now. Yes, I am a cooking nerd. Love your videos and books ❤❤❤
I once did a prime rib for Christmas dinner where I made a rub of salt, herbs and a Ton of ground saffron. (Our guests were Persian and had given us the saffron.) It was a beautiful, golden roast beast.The meat disappeared pretty quickly and the ribs were definitely gnawed on.
I did your reverse sear method 4 yrs ago Thanksgiving and it was awesome. Doing it again tonight (Christmas Eve), anticipating equally incredible outcome. Thanks!
I love the nod to chef John's intro theme!
and the whole introduction as well haha
♥️♥️♥️♥️♥️
Kenji, this was phenomenal. I loved the Mr. Roger’s style adventure you took us on to the butcher. The Zelda reference was helpful and fun! Keep it up, you are a wonderful human.
Kenji, your original reverse seared steak video changed my idea of what a good steak is. My girlfriend said restaurant steak would never be the same after eating a reversed seared grass fed Scotch fillet I cooked her.
I did find however when i purchased Wagyu with a high marble score it was way too beefy tasting for me, it was like an overpowering beef stock flavor.
Kenji has been on a tear with all this new content on youtube, tiktok and instagram and I am absolutely loving it
🥩🥩🥩🥩🥩
He works for himself but is still grinding for that promotion.
The impatient dog moan at 23:20 killed me.
I follow your prime rib recipe from your Food Lab book every time I make prime rib. I have never been disappointed. Looking forward to making it again for Christmas.
I don't think it's possible to get tired of watching you cook, Kenji. You present recipes and techniques in such a way that they're accessible to nearly anyone, you don't shame people for using store-bought ingredients, and you love hot sauce.
Merry Christmas and a blessed New Year to you and your family!
Wow!!
A lot of great tips!!
It's awesome that you've taken the time and effort to have your butcher explain some of the finer points of the various characteristics that is associated with the better cuts.
Your explanation of how the aging process once salted affects the final product.
Great job man and please keep up the great work!!
😎👍
A $269 roast for game night. Kenji lives large.
have you seen the price of beef at costco for the same cut? Even those are running $100-120 for the smallest choice beef roast these days, so for premium beef its not that much more of a jump
It's also a business expense!
@@jlee104 the difference is Costco is BONELESS and doesn't cost what he paid for the roast. Sam's club is the same around 17 a pound for boneless prime. Think he overpaid since the roast looked like choice and not prime
@@davo912he also is helping a local small business, so I don't think he really cares
@@Hyperbolic_G sure paying 10 bucks more a pound. and it's bone in..so you know what he is thinking?
Hi Kenji, great work as always. Love the detail, editing, and story-telling you put into each episode. My brain tripped out a bit when I heard the Food Wishes song though! LOL!!
I enjoyed the butcher explanation and demonstration. Great approach!!! I use my gas grill to finish. That sucker can hit 600 degrees!! Also, I recommend separating the ribs from the roast and stuffing with salt, pepper, onion slices, garlic and whole rosemary. then reattaching. Where can I get the thermometer?
Looks absolutely fantastic 😍
Genuine question, I've noticed you grabbing salt with the same hand you touch the meat with, the way I learnt was never to do this due to cross contamination, but I'd love to hear your thoughts on it!
He’s said in the past that he’s not concerned in the salt, it kills anything that he could be putting in there.
I love this style of content. Showing us the shops is great addition to the cooking portion!
Looks awesome! One suggestion would be to cut the meat off the bone, dry brining them separately and then tying them back together before cooking. Gives another big surface area of meat to season and helps break down the connective tissue between the ribs.
I've roasted/smoked quite a number of prime rib and still, when you cut the first slice, I couldn't help but smile. Lovely looking hunk-O-beef.
Having my own successful recept for bone in prime rib, I'm always open to new ideas.
I've seriously watched hundreds of others video's.
But, non like Yours which was
Very well done. (pardon the pun)
Thankyou for having the thought to put it all together for those you tend to be at loss of what to do.
Merry Christmas & thank you again!
Great to see the traditional head camera back. Your new camera set up is good but is no where near as immersive or educational as this head cam. Thanks for bringing it back.
I love the idea of using mostly your toaster oven for roasting, the energy savings have to be pretty significant. I assume the only real common thing you might still do with your big oven would be baking bread - or even that?
I have the same oven and use it for literally everything. It's a little pricey (~400) but it cooks faster with better browning and temperature control than my big oven so it's worth it. The only thing I still cook in the big oven is large items (e.g. turkey) and pizzas, as it only gets up to 480.
Perfectly done. Best sweater ever in a TH-cam video
You've got me wondering four days before my family Christmas party if I wanna splurge on a prime rib now, man. The center of that thing looked absolutely absurd.
The sound upon opening the oven after the sear is magnificent.
First you are Mr Wizard, now Mr Rogers. Love this!! I've seen all your videos and look forward to every one! Thanks for all you do!!
I love Kevin and Beast and Cleaver! So glad you could get him in this video. So lucky to have him in my neighborhood!
Just picked up my Christmas Prime Rib today. Talk about great timing. And then Kenji throws in a Zelda reference to boot! Can’t beat it.
5:03 was lowkey hoping for a Chef John cameo at the sound of the music...
Another Kenji classic where I look at the end result and say aloud "god it looks SO good" ... I really want to try this someday
I cook a prime rib Holiday dinner for my hiking club, we alway get 70 guests, so thats 4 large roasts. The butcher ages the meat for 35 days. With the exception of starting in a cold oven this method produce the most beautiful roast one could imagine. I got comments like melts in your mouth tender. Thanks1
Moisture taking so much energy (specifically heat in this case) to evaporate is no joke. That's why we sweat, it's an extremely effective way to remove heat from things! Also why when someone is cold and wet and in danger of hypothermia, getting them dry is the #1 priority.
Everyone else: "Salt and pepper to taste."
Kenji: "Salt and pepper to 'what a flurry of snow looks like on an empty New England parking lot.'" 💛💛
Thank you for a great video and technique. As long as you insert the Combustion Inc. thermometer past the mark (about half way), it can withstand temps up to 575ºF (300ºC). The yellow cap is ceramic.
You can go with ultimate “low and slow’ method and sous vide that bad boy. I’ve done it the last several years. 10-12 hours sous vide at 138°, sear it on my 700° grill. Turns out incredible. This year I’m going to rotisserie my prime rib for Christmas dinner on my new rotisserie grill. Wish me luck.
As soon you said 'who wanted the bones', I heard the pup in the background volunteering 😂 in my mind. Looks good! Reverse sear is my go to! 😊
Now thats how you make ANY man instsntly happy. Very healthy. Absolutely magnificent
Just made prime rib using this method as closely as possible. Absolutely spectacular. Mine came out nearly identical to Kenji's visually and was a remarkable treat to eat. Fantastic video.
Thank you, Kenji. You've taken it to another level with your videos.
I have a butcher who will take it off of the bone prior to cooking for me, which I appreciate because it's a built-in cooking rack, and it just comes off once I remove the ties! I'm gonna have to try this reverse-sear method this year. :) Thanks for the video!
I've been making reverse sear for years. In fact I have in in the oven right now for last day of '23. I usually take it out at 120 so I lowered my Meater to 115 as your rosey one looks perfect.
Zelda reference and Vader Christmas sweater! Above and beyond the ever rising bar of free and entertaining cooking mentorship. Thanks man
Reverse searing is foolproof. However, your prime rib will have an unpleasant chew with the deckle/cap still attached which is flavourful but loaded with sinuit and should be cleaned and cooked separately. The size of the spinalis depends on where the standing roast is cut - 1st cut means its from the back loin. The spinalis visibly becomes larger as cuts move towards the shoulder/head and ribs are less lean going in that direction but also asignificantly less tender.
A prime rib has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on which part of the primal the roast is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle.
This was awesome! I love doing prime rib for Christmas, and i love your Zelda reference! Fantastic and fun content, as always! Thank you!
Just made prime rib in a Breville (lower end model). Same instructions. Turned out just like his. Worked out great.
Hey Kenji, could you talk a little about the food safety in this video? I noticed you pinched from your salt cellar immediately after touching dry aged meat, as well as the pepper grinder. I’m just curious if those are things we should be cautious about
I love that you had your real fridge, with normal things in it, to put the roast in for dry brining.
I'm so happy he clarified Prime Rib doesn't have to be USDA Prime. Gotten into too many internet arguments over that one.
Looking forward to it. My Mother-in-law requested my prime rib (from your recipe) for the fourth year in a row.
That dog knows what's up...looks good!
I've been doing reverse sear on my rib roasts for a couple years now. It's the best
LOVED picture picture - the intro/outro music was perfect. Felt like Mr Rogers in all the right ways.
I so enjoyed this. Growing up in Alberta there was roast every Sunday. Not cooked like that. Now we know better. Thank you Kenji.
Came for the cooking content, stayed for extruded planes 🤓
And for the Warner Bratzler shear test 🤓
Crushed it. Ordering that thermometer for sure. Also need to visit that shop next time I’m in Seattle, thanks! If ever it’s worth your time, would love a video on sides you may have served with that prime rib. Hope that was for the Hawks game!
Kenji will you do a video on chocolate chip cookie ? i saw the serius eats one btw. Seeing you do it in real time would be awesome thanks
Loved that little squeak of noise from Jamon, you know he was drooling!
Sweet Christmas. The sounds that roast makes while being carved are borderline pornographic and I'm glad I wasn't watching this in public. I will 100% be saving this video for reference for the next prime rib roast.
I just started work at the worst time possible as a butcher clerk. I really appreciate this video.
A lot of my work is telling people what I'd do in my experience so this is extremely helpful.
In case you don’t already know of them, Live Butcher in White Center does their dry aging in house and it’s amazing. $50 a pound regardless of the age. I love that place
everyone i know has a food god (yt chef lol) glad to say ur our food god kenji .all hail the true king ! =]
I love how the dogs are always waiting expectantly for tidbits.
This is how I will do mine, this looks amazing. I never thought of using the convection one but I just happen to have one.
Zelda references in my cooking videos?! Absolutely yes Kenji! As a scientist, these videos are a treat, thank you!
14:51 really wild timing that I'm watching this on my phone with a Zelda II playthrough playing as background noise on my TV lol
I always learn and enjoy so much when I watch your videos ❤
Great video , looks so delicious . we need more Kevin Smith on TH-cam !
Not to take away anything cooking related on this gorgeous piece of meat and my favourite way to cook Prime Rib as well....but these countertop ovens/airfryers especially the good ones like your Breville, I use the Ninja XL.. I find are so much better than my larger standard oven for manageable pieces of meat (my large 20lb+ turkeys for Thanksgiving of course wont' fit), heck a 4 bone prime Rib is a large size and it was a breeze, great job Kenji !!
Kenji is such a class act
1:23 Surely you want to add enough salt on the surface of the meat to season the entire body of the meat, even if the surface is too salty and the interior has no salt at all? I would assume the lack of salt on the interior would account for a large amount of salt on the surface of this cut for example, making salt per lb (or gram/kg for me as a brit) is a perfectly acceptable way to go about things?
(of course precise measurement is often fruitless in cooking anyway, but the principle of the thing seems to hold strong in my mind contrary to your point)
Feeling like I am sitting in on a class at Meat University. Very informative.
I am positively salivating. May I have an end cut, please. I've been doing my prime rib with the reverse search method for years. The biggest drawback is the smoke with the final sear, and the messy oven. Have you ever tried those roasting bags?
I love the use of the "foodwishes" music! great way to incorporate a little homage
I dry brine nearly everything. My fridge is small but it's easy to put salted meat on a rack on a paper plate in my teensy fridge! Happy cooking everyone and Merry Christmas! I'm going to make a dry-brined spatchcocked game hen. Oh if you leave a steak in the fridge too long you can always soak in in water to revive it. Hehehehe been there, done that, got the award!
Just saying but no way would this fit in my RV fridge! Hahahahaha! But the game hen, skin-on, bone-in chicken thigh, or a top sirloin or rib eye steak will fit, just fine!
I will do stuffing / dressing in a separate pan and that is a basic cube dressing with sausage, onions, and mushrooms. I may go to lil store nearby (pretty good place) for apples and celery. I started using Better than Bullion to make stock / broth and I'll dump in some Sauv Blanc and unsalted butter. YUM.
I make my own sourcream and this is the recipe: 1 cup heavy cream, 1/4 cup whole milk, 2 tablespoons of white vinegar. I sterilize my jar in water for 10 minutes and dry. Leave at room temp for 24 hours with ring and paper towel and then add lid and put in fridge. Will thicken in fridge.
Loved this recipe. We’ve used this to create our own family Christmas tradition of doing this. Great video.
This is what we're making tonight - thanks for the video and Merry Christmas!
Just wanted to thank you. I grew up watching Food Network with my dad. He loved to cook but I never actually started cooking until I was 30 during Covid lockdowns. You, Andrew Rea, and Chef John lit a fire in me. The Food Lab was the first cookbook I ever bought.
Beautiful piece of beef!! Question?? Can I reverse cook/sear a chicken??
This is the way. Just made one using your method and it was amazing
I followed this step by step and it turned out PERFECT
I've noticed if a few of your videos now you can kind of hear the salivation start in your voice as you're about to dig into some of the amazing things you cook :) makes it all more authentic!
Kenji, merry effing Christmas. You are a treasure.
Been doing it like this since your original SE article +10 years ago. 🐮✨✨