How to Reverse-Sear Prime Rib (Feat. Kevin Smith, The English Butcher) | Kenji's Cooking Show
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- เผยแพร่เมื่อ 19 ธ.ค. 2023
- Check out my Guide to Prime Rib here: www.seriouseats.com/2014/12/fo...
The visit to Beast and Cleaver was produced and edited by Jesse Nichols
Special thanks to Kevin Smith for letting us shoot in his shop and taking the time to show us his gorgeous meat. Beast and Cleaver is located at 2362 NW 80th St, Seattle, WA 98117. It is an amazing shop that is worth a visit.
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You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji
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Here's my Patreon, where you will find every new recipe video published early and ad-free. This one has a fully written recipe: / kenjilopezalt - แนวปฏิบัติและการใช้ชีวิต
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
The impatient dog moan at 23:20 killed me.
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
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. 🫕🎲
I love the nod to chef John's intro theme!
and the whole introduction as well haha
♥️♥️♥️♥️♥️
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 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!
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!
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.
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
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!
I love how the dogs are always waiting expectantly for tidbits.
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!
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.
The sound upon opening the oven after the sear is magnificent.
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.
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!
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 ❤❤❤
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!!
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.
5:03 was lowkey hoping for a Chef John cameo at the sound of the music...
I love Kevin and Beast and Cleaver! So glad you could get him in this video. So lucky to have him in my neighborhood!
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?
Thank you, Kenji. You've taken it to another level with your videos.
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.
This was awesome! I love doing prime rib for Christmas, and i love your Zelda reference! Fantastic and fun content, as always! Thank you!
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!!
😎👍
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.
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.'" 💛💛
Perfectly done. Best sweater ever in a TH-cam video
Loved that little squeak of noise from Jamon, you know he was drooling!
Kenji is such a class act
I so enjoyed this. Growing up in Alberta there was roast every Sunday. Not cooked like that. Now we know better. Thank you Kenji.
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 love you interacting with great food purveyors
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!!
LOVED picture picture - the intro/outro music was perfect. Felt like Mr Rogers in all the right ways.
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.
I love that you had your real fridge, with normal things in it, to put the roast in for dry brining.
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.
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.
A gem of a human
Now thats how you make ANY man instsntly happy. Very healthy. Absolutely magnificent
I love this style of content. Showing us the shops is great addition to the cooking portion!
Thank you! Love this method. Merry Christmas!
This is the way. Just made one using your method and it was amazing
Zelda reference and Vader Christmas sweater! Above and beyond the ever rising bar of free and entertaining cooking mentorship. Thanks man
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.
Loved this recipe. We’ve used this to create our own family Christmas tradition of doing this. Great video.
I can’t believe he’s cooking a huge roast in a little countertop oven 😮
This is what we're making tonight - thanks for the video and Merry Christmas!
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! 😊
Absolutely love the Picture Picture bit. Bravo!
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!
I followed this step by step and it turned out PERFECT
I'm so happy he clarified Prime Rib doesn't have to be USDA Prime. Gotten into too many internet arguments over that one.
Thank you very much for the celsius conversion !
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
Merry Longissimus, Kenji to you and yours!
That looks extraordinary.
Great looking prime rib!!! Happy holidays to you and your family!!
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.
Awesome video Kenji ! Great job
🥩 🎄
Came for the cooking content, stayed for extruded planes 🤓
And for the Warner Bratzler shear test 🤓
I always learn and enjoy so much when I watch your videos ❤
Looking forward to it. My Mother-in-law requested my prime rib (from your recipe) for the fourth year in a row.
Happy Holidays Kenji. You're my boy.
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.
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!
Awsome video Kenji!
The puppy whine at 23:23 made me smile
Turned out perfect. 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
Been doing it like this since your original SE article +10 years ago. 🐮✨✨
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.
Kenji, merry effing Christmas. You are a treasure.
That Vader sweater is chef’s kiss amazing.
GREAT JOB ! Congrats to the chef for your very knowledgeable and detailed presentation of this mouth watering recipe.
The house’s dog is the luckiest one ! 😅
Gosh, that looks so good
Aren’t you concerned touching raw meat and your salt box and pepper grinder?
No
Great video , looks so delicious . we need more Kevin Smith on TH-cam !
Looks amazing. I was got do reverse sear this year
This was great, chef. Hope you visit Beast & Cleaver again. Super informative
Love that you can hear Jamón whine a bit the instant Kenji starts carving. Dog knows whats up!
Great video, I have a prime rib roast dry brining right now. Pretty excited to cook it tomorrow.
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.
Happy holidays!
Love the holiday sweater. I have a similar one! 😊
Man Kenji- I wish you would go back to that store and shows us the different steak cuts from tail to shoulder. I always struggle with getting the best chuck shoulder steak. It would be nice to see the structure I should be looking for ie. where the rib eye becomes the chuck shoulder.
Feeling like I am sitting in on a class at Meat University. Very informative.
as always, an excellent video that has me wanting to make what you made! you are the best. thank you for sharing your love of cooking and helping us in the process. One question, I love that little breville oven, so you have to have it under the hood? it seems like it might produce a bit of smoke with the high heat options...thanks again and happy holidays.
I love the use of the "foodwishes" music! great way to incorporate a little homage