I have bought my 1st prime rib roast and have been scouring the internet looking at grilling recipes. I must say this is the best I have seen and will end my search with this video. Not only very well done (no pun intended) but I feel like I was watching Owen Wilson disguised as Chef Eric. Thank you sir..
Thanks Chef Eric for the Great Videos when I first got my Kamado Joe I was a little worried about buying the pricy cuts of meats but with your method's of keeping it simple and don't stress about temp and times. Thanks again for the great videos.
Picking up my kamado joe classic in the morning. Your how to cook the perfect steak sold me on the kamado Joe. This video ended all my cooking video searches. Subscribed ! Just getting into grilling at 63yo ! Thank you sir !
Really appreciate this one Chef Eric. I took a lot of knowledge from this cook. Glad to see you on the Kettle Joe and a great example of how to use that Big Joe deflector stone on the 2 zone.
I really love the way you explain your recipes and methods, or let me say how you celebrate them. Your enthusiasm is really contagious. I'll do it myself soon.
Chef Eric, wonderful technique on this rib roast. The parmesan garlic sauce is just as fabulous. Thanks for that. If you have any new viewers for Christmas 2023, Publix has their premium standing rib roast for $6.99lb until after Christmas. Almost ½price of the one I bought last year. Thanks again Chef
Thank you for a beautiful prime rib recipe. I do enjoy the way you are so involved with the heat management in your cooks. It has made a difference in my cooking for sure. Merry Christmas to you and your family!
I mean there's just something so old school and plain rockabilly good about doing this prime rib in a cherry red KJ. Adds to the appeal of the meal. So hearty, so juicy this cut must be. Preffered serving suggestions, Chef Eric? Doing your brussel sprout coleslaw and bing cherry with some leftover turkey the day after Xmas...all your dishes are hits!
I’ve cooked one in the oven. 5 minutes per pound sear on 500-550. Cut the oven off, wrap in aluminum foil and let it cook to 130f. Rest for 20 minutes. Serve. 👌🏻
Great vid and instruction! I know you mentioned not to be concerned with time (makes sense), but in general, how long did this 3 bone piece take on that grill? roughly how long for planning purposes?
🤣 It's better than you think but go with the classic Horseradish sauce if you like. I was going to do a brandy green Peppercorn cream sauce but then the video becomes about the sauce just as much as the prime rib technique. Shoot me a note on instigram of you are on there and I am happy to share that sauce with you. All the best Chef E
I noticed you were using the Kettle Joe for this. Would you change anything for the Kamado Joe? My fear is that if I let my Kamado get up to 450+ for the sear, it’s going to take too long to choke the temp back down and the beef will cook to quickly.
@@ryandand I’ve done several now. Best options for the Joe: smoke the entire time at like 280 (there’s a good Meat Church recipe for this), two zone fire…start lower temp and the reverse sear, or I just did my first on the JoeTisserie (awesome, BTW).
@@brendenrussell5724 I’ve done a few. For a large(ish) 2-3 bone, I run in the 2:45 - 3:15 range. I tend to smoke on the hot side. More like the 280 zone than 250.
You mentioned in a previous video about sending your knives off to be sharpened…is this a place a regular joe like me could send some to be professionally sharpened? Also, what size Joe is that deflector plate made for? Seems like a must have.
Check and see of there is a local knife shop near you that has a sharpening program. I believe it is a service that Shun provides for their knives. The deflector is a big joe deflector shield and I would say a. Use have for the kettle joe!
Love the video and content. Might not cross contaminate that bag of brisket seasoning with the same glove you flipped the prime rib with though. Otherwise, thanks for sharing and Merry Christmas.
Yes. Stack the coal pile on one side and top it with a grill grate at the lowest level. After 10 to 15 minutes you will have a roaring fire worthy.of a sear but since you just kit your KJ the ceramic will not have been accepting the heat yet.... dome open the entire lighting process will allow you to get your sear on while not over running your grill and dome temp. After the sear, knock down your charcoal pile and go full or semi indirect with the draft door and kontrole tower vents slightly open.
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
@@ChefEricGephart we have plenty of good beef to buy locally in Texas and our stores even carry SRF beef . Just saw in the local store SRF Wagyu brisket for $7.99 a pound So I don't need to buy over the internet
I would prefer not to be told what I am going to like and not like! I’m very capable of deciding for myself. Show me what you and how you make it and I’ll decide if I like it. I think you might be more interested in control than teaching???
🤣That's a loaded comment. I would tell you to have a great holliday but no one tells Thomas how to live his life🤙🏾...... I hope you have a great holliday and enjoy some grilling with friends and family. All the best Chef E
I have bought my 1st prime rib roast and have been scouring the internet looking at grilling recipes. I must say this is the best I have seen and will end my search with this video. Not only very well done (no pun intended) but I feel like I was watching Owen Wilson disguised as Chef Eric. Thank you sir..
Love a Holliday prime rib. That scarfing method adds so much, give it a go and enjoy!!!
ANOTHER ONE. Always a pleasure to watch you cook, Chef. Thank you!
🥂
Crazy good lookin' beef Chef!
cheers my friend!!!
Trying this this afternoon, thanks
🤙🏽
Best videos around Eric! Thanks for sharing the knowledge.
We did our 8lb prime rib Easter Sunday. We did this technique and it turned our great! Thanks Eric.
Epic cook chef! Love those big cuts of beef. Thanks for the inspiration chef!
Cheers Emil!
Yep. Just heard that. Looks amazing. Thank You!!
Such a fun cook!!!
Thanks Chef Eric for the Great Videos when I first got my Kamado Joe I was a little worried about buying the pricy cuts of meats but with your method's of keeping it simple and don't stress about temp and times. Thanks again for the great videos.
Cheers Farren, happy grilling my friend!
Picking up my kamado joe classic in the morning. Your how to cook the perfect steak sold me on the kamado Joe. This video ended all my cooking video searches. Subscribed ! Just getting into grilling at 63yo ! Thank you sir !
Great presentation and the scarring idea will go into the SOP! Lots of good info...thanks!
Great trick for any roast or steak
Yummmm....mouthwatering!
🥂
Chef Eric killing it
Cheers my friend. Happy grilling!!!
Another great video! Love the content
🥂🔥🤙🏾
Great video. A-Z right down to the final presentation.Thanks!
Really appreciate this one Chef Eric. I took a lot of knowledge from this cook. Glad to see you on the Kettle Joe and a great example of how to use that Big Joe deflector stone on the 2 zone.
I love that move!
Chef Eric at it again! Happy holidays my friend.
Happy holidays 🔥🔥🔥
I loved this! I will be doing one of these soon!
Keep me posted on your results James, happy holidays my friend
I am picking up Prime rib on Monday. I will do this on my pellet Joe.
Nice!!!
Keep us posted 🔥🤙🏾
Eric, your videos are an inspiration, your cooks look fabulous! Keep up the great work 🔥👍🔥👍🔥👍🔥
Cheers Mickey!!!
I really love the way you explain your recipes and methods, or let me say how you celebrate them. Your enthusiasm is really contagious. I'll do it myself soon.
Chef Eric, wonderful technique on this rib roast. The parmesan garlic sauce is just as fabulous. Thanks for that. If you have any new viewers for Christmas 2023, Publix has their premium standing rib roast for $6.99lb until after Christmas. Almost ½price of the one I bought last year. Thanks again Chef
I did this with the SloRoller Kettle Joe, went perfect! Up to a decent temp, then take off slo roller put the grates down and sear it off awesome
Chef in with the save! I’m doing one of these tomorrow and I’m so thankful you did this video! Happy Holidays 🤙
Happy holidays my friend
That was Epic Eric
So tasty!!!
I’m going to try this during Christmas this year! Been wanting to for a while.
🥰❤Will make it on Joetisserie so I end up watching this video again for basic methods to make it right. Thank you chef!
Love it. Thanks chef e👍🏼👍🏼👍🏼
Super fun and delicious method!
OMG. Makes me want to cook one. Thanks for the video!
Cheers Liz, give it a go🔥
Great job 👍🏾
🥂🔥🤙🏽
That looks amazing
Cheers Kaven, it’s a great approach for sure!!!
Classic lovely job!! Cheers Chef!
Hope all isnwelk my friend. Nay fun culinary plans fornthe holidays?
Yep Eric after the bacons, sausages and salami will go for Shrimp Ceviche & Scampi ;). Can't wait atually. Cheers
It's videos like these that convinced me to join the KJ family 🤤
Awesome!
I bought one tonight. Might try this cook
Awesome, keep us posted Tommy!
Thank you for a beautiful prime rib recipe. I do enjoy the way you are so involved with the heat management in your cooks. It has made a difference in my cooking for sure. Merry Christmas to you and your family!
Cheers Don, merry Christmas my friend
Incredible, brother!
Rib roast for Christmas dinner!!
Outstanding!!!
You’re the man. Love the sports car reference. Haha. How about a nice chimichurri? Ooww that’s my go to
Great sauce pairing🔥
Been stuck on your channel since I found it! Came over from atbbq, love it!
Phenomenal 👏🏿👏🏿👏🏿
🤙🏾🥂
great cook chef
Cheers my friend, happy holidays!
Awesome video. You’re a great presenter, Eric. I want that digital camo apron.
Cheers my friend. I got it from All Things BBQ
Ya Killin' me Small's !
Dang nice 👌
Can't watch these anymore, all the mouth-watering is dehydrating me.
I mean there's just something so old school and plain rockabilly good about doing this prime rib in a cherry red KJ. Adds to the appeal of the meal. So hearty, so juicy this cut must be. Preffered serving suggestions, Chef Eric?
Doing your brussel sprout coleslaw and bing cherry with some leftover turkey the day after Xmas...all your dishes are hits!
Cheers my friend.
I like to serve it sliced with Goose Fat roasted potatoes!
Happy Grilling my friend
This is EPIC!!!!! Thanks Chef!!!
Cheers my friend 🥂
You’re the man! Loved the sports car reference. How about a nice chimichurri? That’s my got to
Fantastic suggestion 🔥🔥🔥
@@ChefEricGephart yummy
Your film crew had a feast this time. Mhmmmmmmmmmm!
We always eat well🔥🔥🔥 Happy Grilling my friend!!!
I’ve cooked one in the oven. 5 minutes per pound sear on 500-550. Cut the oven off, wrap in aluminum foil and let it cook to 130f. Rest for 20 minutes. Serve. 👌🏻
Nice
Time to chow down!
Right!!!
Yumm !!
Great vid and instruction! I know you mentioned not to be concerned with time (makes sense), but in general, how long did this 3 bone piece take on that grill? roughly how long for planning purposes?
Chef Eric takes the intimidation out of cooking an expensive piece of meat.
We can't forget to have fun🤣🔥🤙🏽
Beef prep and technique is awesome, but truth be told, you lost me on that dip sauce haha. Thanks for the vids, keep em coming please!
🤣 It's better than you think but go with the classic Horseradish sauce if you like. I was going to do a brandy green Peppercorn cream sauce but then the video becomes about the sauce just as much as the prime rib technique. Shoot me a note on instigram of you are on there and I am happy to share that sauce with you.
All the best
Chef E
I am, thanks dude! The collaboration work you do with Kamado Joe is just fantastic. Cheers!
I’m always so intimidated because of the cost….but it seems so simple! Like reverse searing a BIG steak :) i gotta try this!
You got this my friend!!!
Don't be scared! It's similar to a pork butt but so much better & quicker. The sear isn't mandatory but it is delicious.
What defector are you using?
I noticed you were using the Kettle Joe for this. Would you change anything for the Kamado Joe? My fear is that if I let my Kamado get up to 450+ for the sear, it’s going to take too long to choke the temp back down and the beef will cook to quickly.
Curious about this as well!!
@@ryandand I’ve done several now. Best options for the Joe: smoke the entire time at like 280 (there’s a good Meat Church recipe for this), two zone fire…start lower temp and the reverse sear, or I just did my first on the JoeTisserie (awesome, BTW).
@@djstevenghow big was your roast and how long did it take?
@@brendenrussell5724 I’ve done a few. For a large(ish) 2-3 bone, I run in the 2:45 - 3:15 range. I tend to smoke on the hot side. More like the 280 zone than 250.
@@brendenrussell5724 The recent one I did on the rotisserie was about 50 min for a 1 bone.
How would you treat a bone in pork loin rack any different?
Time to fire up this video again 🔥
👍🏼
🥂
It is an awesome steak, my only concern is the sugar mix with protein that can cause glycation
Hey, what temp do you start searing on before you drop it down to 300?
You mentioned in a previous video about sending your knives off to be sharpened…is this a place a regular joe like me could send some to be professionally sharpened?
Also, what size Joe is that deflector plate made for? Seems like a must have.
Check and see of there is a local knife shop near you that has a sharpening program. I believe it is a service that Shun provides for their knives.
The deflector is a big joe deflector shield and I would say a. Use have for the kettle joe!
Is that the big joe deflector plate?
Where to buy heat deflector for kettle joe?
It’s a big joe deflector shield. Find them wherever KJs are sold
Anybody know what brand that knife is?
I generally use shun. This is a one off made for me by a good friend
Looks great Chef E! Thinking of doing the holiday “roast beast” on the Joetisserie this year…..thoughts?
I have done these on Joetisserie it turns out great. Have fun
Love the video and content. Might not cross contaminate that bag of brisket seasoning with the same glove you flipped the prime rib with though. Otherwise, thanks for sharing and Merry Christmas.
Ya that heavy salt is a pretty hospitable place for bacteria growth. Thanks for taking the time to comment. Happy holidays
Going for it this holidays! Is it best to go low and slow for as long as you can?
Ya I think so, don't push 3 hours but take your time reaching that internal temp
What time should we all come over on the 25th?
😂✌🏽
@@ChefEricGephart perfect, see you at 2!
Have you been able to do this on a ceramic KJ? I can’t get the temp to drop after the sear… any tips. Again, I have an original ceramic…
Yes. Stack the coal pile on one side and top it with a grill grate at the lowest level. After 10 to 15 minutes you will have a roaring fire worthy.of a sear but since you just kit your KJ the ceramic will not have been accepting the heat yet.... dome open the entire lighting process will allow you to get your sear on while not over running your grill and dome temp.
After the sear, knock down your charcoal pile and go full or semi indirect with the draft door and kontrole tower vents slightly open.
Where did you get that heat deflector guy?
Kamado joe sells the big joe heat deflectors. They fit perfectly in the kettle joe
Hmmm.
🤙🏾🔥✅
About 450 degrees for your first sear?
Yep
Are you related to Matthew McConaughey ?
Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
I’ve never heard of someone not getting something replaced. I’ve heard of some longish delays, but always gets replaced eventually.
You had it perfect til you put it back on to sear again
😂 it was good, then it was great!
That's abuse! Worst BBQ technique I have seen ever.
oh sure..pay for crazy overpriced prime rib and then they send you what looks like select beef.. lol
Let me know if you need a good beef source. Happy holidays. Chef E
@@ChefEricGephart we have plenty of good beef to buy locally in Texas and our stores even carry SRF beef . Just saw in the local store SRF Wagyu brisket for $7.99 a pound So I don't need to buy over the internet
I really DIDN'T ENJOY this! I didn't get any 😭😭😭
Can't wait to get back to cooking and sharing in-person!!!
I would prefer not to be told what I am going to like and not like! I’m very capable of deciding for myself. Show me what you and how you make it and I’ll decide if I like it. I think you might be more interested in control than teaching???
🤣That's a loaded comment. I would tell you to have a great holliday but no one tells Thomas how to live his life🤙🏾...... I hope you have a great holliday and enjoy some grilling with friends and family.
All the best
Chef E
@@ChefEricGephart Amen brother, true class right there