Haha. He kicks the oven closed like I do. This guy's the best. A great way to cook Prime Rib. The crust is awesome. The Au Jus is on the side to serve with it, a beautiful thing.
@@robertakerman3570 Good Advice Robert. Of course I save the beef fat. My Butcher always have bones and fat for me. I buy by the bag, keep frozen for when I need it. Having a good boning knife is a must. Thank goodness I haven't lost any fingers yet. Take care and Happy Holidays to you and your Family. Love, respect and positivity always. Vee James ✌️🖖💞🙂👋.
@@veedejames721 a grocery store that I absolutely Love always has a lot of Rib Roasts. Last year I seen Prime, Choice and Select. And they always have awesome Beef Ribs for sale during Christmas and New Years Day. It's awesome. Happy Holidays and Merry Christmas 🎄. P S That grocery store is WinCo Foods. Awesome store and wonderful people.
Notice his efficiency of movement coupled with passion. This can only come from love + genius + tip top skill. Of course his bubbly, gleam in his eyes, silly but frank, honest personality and charming accent can't hurt. I wonder how many cooks he's trained who are now creating and making fantastic meals for families and friends. How encouraging, polite and elegant he is. Also his blend of classic French and Italian cuisine can only result in perfection.
Chef do you have a video on preparing fresh brisket? Really enjoy all your videos. Please don't worry about them being too long. Your friends all think they are great.
cooked to perfection. no gray line. no way could you have discerned the difference between sous vide and this. technique is incredible. I love these videos. a child can do it! when you put too much, you'll have too much.
I love Chef Jean Pierre very professional for me chef Jean is #1 in youtube. I used to work @ the Ritz Carlton and was a master Sommelier then promoted to GM now retired. I used to do table side dishes for customers and as a Sommelier/GM I opened a bottle of Romanée Conti 45 that is 1945 at a dinner with my Chaîne des Rôtisseurs friends colleague. Chef Jean the best. #1. Chef.
I got a steal on a 4-lb boneless rib roast, chuck end. Followed the chefs instructions but cooked to 128 internal temp. It was perfect for my family. Don’t sleep on the fresh breadcrumbs! Amazing 😊
I recommended your video on this to a young friend of mine he is 30 years old I am 72. He went to a local market and said please give me the Chuck end of a rib roast and learned lots stuff and had tons of fun with the butchers because they are real butchers at that store. Thank you
Prime rib is the cut from the "primal" rib section, ribs 6 to 12, no matter whether the cow has been select, choice, or prime. Also thanks for everything chef, been watching you for ages, way back when you had the TV show with the oven to your left, and you made that first steak au poivre video that got me hooked. Take care!
Hey, there. I’m picking mine up next week. Safeway appears to have prime, but my local Whole Foods only has choice. Either way, it’s looking like $150 for about a small roast for 5-7 pound rib roast😅
@@sevenravens Yes, my local Costco had boneless, Choice grade rib roasts for $13.99 per pound. That was December 1st, so I plan to try again this weekend. I’ve now decided I want the bones for gravy.
I can't see cooking a large piece of meat for one person but prime rib is my favorite protein. I had 50% of my esophagus removed this year, spent 5 months on a feeding tube. I discovered your channel when I couldn't even have ice chips. You've upped my cooking game from my usual cajun to a world of fantastic flavors. I can't wait to use your garlic olive oil in a dish!
Hi, Barbara. I cook prime rib and then cut it all in portions and put through the food saver for air tight freezing. It's worth feeding yourself your favourites! ♥️🇨🇦
Awesome. I do a 8-10 lb prime rib roast (intact) with Kosher salt, coarse pepper, and slivers of fresh garlic inserted into meat. Sear at 475F for 20min, cook at 325 until 130F. Put a cup of water in broiler pan to help keep fat from smoking. For leftovers, I make prime rib sandwiches with brown deli mustard.
Love you chef. Stuck at home recovering from surgery so I’ve done one of your recipes every night. They are always a hit. Doing chicken cordon bleu tonight. Did Tuscan chicken last night. Tonight will be 8 days in a row with your recipes. Thanks for what you do.
I made this last weekend and it was phenomenal! My spouse kept saying how delicious it was and couldn’t stop talking about the Horseradish crust. 😊 I still need some more practice at removing the ribs and fat, but it was a good first attempt. Also, made the au jus and it was so awesome. I used the homemade beef stock that I was keeping in the freezer . Chef Jean-Pierre I cannot thank you enough! I’m actually learning to cook!
Another mind boggling recipe and fun to watch. What I like about these cooking lessons is the unique ability of Maître de Cuisine Jean-Pierre Brehier to put himself into the perspective of a bloody kitchen-ignorant like me and provide understandable and digestible guidance around the many hidden pitfalls. Cooking can be big fun an here is the proof. I shall never forget the method of adding flour into a sauce without making clumps. Unforgettable.
I always spoon and tie my roast, and I leave the ribs for myself hehe, I have never done a crust though (salt and pepper guy) but this I just might like. As always great video. God bless you and all!
These videos are so enjoyable to watch they are humorous as well as very educational. I try not to miss a single video that he puts out. They do a fantastic job!
The "Crown of meats" for us meat eaters. I have a 6 bone Prime on order at butchers to pick up next week. 2 bones larger than needed but that is for sandwiches next day/night with steak fries and cold beers & football. Best part of Holidays are Turkey dinner and Prime Rib Roast for Xmas. And, booze of course. Happy Holiday Season to all. Be Well
Fabulous video, just in time for the holiday. Was exactly what I was going to make. Now, Chef Jean-Pierre has added a gorgeous crust to it, making it so much more beautiful and succulent. You are fabulous Chef Jean Pierre. Thank you
What I absolutely love about your presentation is that you are ALWAYS so energetic and positive (service to humanity) about your sharing with the world. Many blessings to you!!!
MyDearFriend Chef Jean, i am really thankfully thankful for all the great recipe that you share. I pray,May God always blessed you&your whole family every day. I pray you&your whole family always happy,fine&well in every single daily life.May God blessed you,MyDearFriend Chef Jean.
I’m so happy you’re showing is recipe because I bought me a small rib eye and I removed the bones. Will be making it for Christmas sharing it with 2 other friends. Thank you.😊
Amazing video. You can tell how good it tastes because of the passion and love you put into it as well as the technical expertise, which you have in spades.
Chef, your last comment at the end about avoiding the "gray line" was icing on the cake! Your presentations are always spectacular! Love your channel! Merry Christmas my friend!
Another flawless episode, Chef! *Magical oil spray,* LOL!!! If you decide to grow your own horseradish, do it in a pot! Those things grow like mad and will take over your garden!
Morning Chef J-P, prime rib has such great flavour, the recipe for the crust is amazing and compliments the meat favourably. Thank you for showing how to present this beautiful cut, it will impress many. I can imagine the flavour. Makes you want to walk on your tip toes with a happy smile!!
How could you not like Chef Jean-Pierre? You are the most personable chef out there, hence your ever growing channel. This year I have a New York Strip roast instead, but the important thing here is it is boneless like this one, so I'm hoping the cooking times and techniques should map over just fine. Thanks for producing such fantastic content!!!
In a lot of ways you prepare this thing like I do my briskets, except I've done several methods of cooking including a couple hours naked smoke plus several hours boat smoking (essentially wrapped and baking). As for prime rib itself when you said "It's choice not prime" I was thinking to myself "Well at least you're honest". I tease, but really horseradish is something I never considered before. Truffle and black garlic, yes. Parsley Sage Rosemary and Thyme, definitely. Simon and Garfunkle would be proud.
I´ll make sure to buy 2 of them so i can serve my guests plenty of that ill do one with this golden crust with the tomatos and the horseraddish and one with the green crust with the pistachio and herb thanks again for showing how simple this is .. they gonna be all over the table for that
The moment I saw this ... I'm like... drooling. This is the first time is so many years I paused the video to compose myself. Oh I'm making this. Thanks JP you never cease to amaze. :)
having such passion and love for cooking andcwillingness to share in relaxing fun easy way for everyone to understand makes chef jean pierre great person thank you for sharing your knowledge and experience with us "measure carefully" 😂😂
Great recipe Chef! wish i could make this but my wife is allergic to horseradish :( But I use your technique - except i use my SMOKER to get it up to temp.. then finish it in the oven at 500 after the rest.. perfect every time - Thanks again Chef.
We made this tonight and I think it's the best thing I ever cooked!! It came out perfectly cooked and the breadcrumb coating was insane! I only wish I had bought a bigger piece of meat so I can have more!!
Uhh, prime rib? Wow. Horseradish and sun-dried tomatos in the crust? Oooh-la-la. Au jus? Magnifique. You actually had me at the prime rib. Merci beaucoup.
Yrs ago, I worked at a very large banquet restaurant. Many weddings and some fancy parties picked prime rib. The chef would remove the bones and place the roast on top. We loved when it was on the menu, cause Chef talked the boss into letting us have the ribs for our dinner. And the bonus was, Chef was perfecting his barbeque sauce recipe for our boss, so they got free and honest tasters. Yeà, my boss opened a couple of steak/rib houses after the finally sauces were picked. Oh, and a tip Eddie taught us, if you want to reheat a steak, prime rib slice etc, wet a few big leaves of lettuce, enough to fully wrap the meat, and place on a tray in a 250-300f oven for 10-15 mins. The lettuce keeps it moist and doesn't let the meat cook much, just reheat.
I have a lot more friends since I started watching Chef Jean-Pierre. I can't wait till they see this at my annual Christmas party. Yikes! The party is in two days,.. I have to call my butcher... I have to go shopping. I love the holidays!!! Now... what to do with that huge turkey in my refrigerator. I know... I'll cook that too.
What i do is set it on the side and cut near the bone from the spine side of the bone. I say near the bone because i like to leave a little more meat on the bones which use for beef ribs. Then i tie them back together and cook them all at once. You're using the mustard as a binder, just enough to hold whatever you're using to form your crust, or bark as some people call it.
00:01: would love to see an “opening” where Chef appears from behind a restaurant/kitchen door. Like we’re walking into his kitchen😊 13:56-14:05: 😀 Team work
I’m planning on doing a traditional prime rib this year for the first time. I’m sure it’ll be better than in the restaurants the way they make it today. 30 years ago I remember walking through the kitchens and seeing the prime ribs made traditionally. I imagine now, they’re shipped pre-cooked and reheated at most dine in (chain) steak houses.
You are so right. It is a national shame that we have allowed chain restaurants of all kinds with their inherent cost cutting measures to eliminate the artisans who took pride in their work and were satisfied with a reasonable margin.
@@punkem733 I am in rural Texas, so unless I drive a couple hours to one of the large cities, chains are the only restaurants that serve steaks. The local restaurants, steaks a little too fancy, I wouldn’t count on prime rib. I can cook the real thing faster than the round-trip driving.
I love chef Piere cause I can make his recepies in romania ! other American chefs use some ingredinted taht for me are, let's just say, unusual! just to have a taste of it ! to me the things they use sound like "sreded Trex, or unicorn corn dust " i love chef jean cause he is keeping it simple ! love you chef! SANATATE !
thank ypu chef for the like ! but I will need to re wright this ! so ! I love chef Piere cause I can do his recepies in Romania ! Other American chefs use some ingredints taht, for me at least are let's just say exotic ! just to have a tste of what I am seeing in other chanels, well what I understand from them at least is something like this ; "so now we will take this T rex, and grind it down, and after that we will put some unicorn flower in it " I lovr Piere for keeping it simple ! SANATATE!
Hey Chef, if you put too much then it's too much! That's a classic line! You always make my day with your videos! I wish I had you as a Culinary Instructor!
On last week's video, I commented that I bought a Prime Rib (8 1/2 lbs) and now, Voila!, the new recipe appears. I did the last one according to last year's recipe. This time I'll try the crust. I do like to keep the bones, but I cut them off and tie it. Putting the roast on the bones is a good idea, sort of a natural rack. Joyeux Noël!!!
Hi Chef Jean-Pierre! I love prime rib and this looks delicious! My son-in-law made one for Christmas dinner in his smoker that was delicious, too! I've never cooked prime rib, but I'm saving this recipe in my folder with many of your other recipes. I like to eat my prime rib with regular horseradish, creamed horseradish and au jus. I will definitely watch the video on how you make au jus. Thank you so much for sharing!
The roast came out gorgeous! But what I really want to compliment you on is the blend for the crust, because that is the culinary equivalent of gold dust. Might want to top some butter fried mushrooms or courgette with that for side dishes, it will be much appreciated!
I love this chef. I love to cook. I make the best carrot cake curious if Chef Jean Pierre makes carrot cake. What a great chef he is an even a child can understand him. It’s like going to a great cooking school in France.
It's GOD working through Man. It really is. This guy is a Genius and it's because of GOD. It's a wonderful thing. I want to try this after watching this video. I always made it a different way and I absolutely love the way this turned out. Thank you Chef Jean-Pierre
Drove from Tampa to San Francisco to spend the holidays with our family. I am preparing this for Christmas 🎄 Dinner, Happy Holidays Chef…you will be joining us in sprit💕 Thank you for the recipe Best wishes in the New Year
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I love watching your butchery work. Just knowing the absolute basics brings me happiness.
Haha. He kicks the oven closed like I do. This guy's the best. A great way to cook Prime Rib. The crust is awesome. The Au Jus is on the side to serve with it, a beautiful thing.
I'm sure the lawyers appreciate; "keep Your fingers out of the way". People, please take care & don't rush.
@@robertakerman3570 Good Advice Robert. Of course I save the beef fat. My Butcher always have bones and fat for me. I buy by the bag, keep frozen for when I need it. Having a good boning knife is a must. Thank goodness I haven't lost any fingers yet. Take care and Happy Holidays to you and your Family. Love, respect and positivity always. Vee James
✌️🖖💞🙂👋.
@@veedejames721 Hi Vee, I certainly will take care & enjoy. Unfortunately I don't have a butcher friend. I do OK though.
@@veedejames721 a grocery store that I absolutely Love always has a lot of Rib Roasts. Last year I seen Prime, Choice and Select. And they always have awesome Beef Ribs for sale during Christmas and New Years Day. It's awesome. Happy Holidays and Merry Christmas 🎄. P S That grocery store is WinCo Foods. Awesome store and wonderful people.
Notice his efficiency of movement coupled with passion. This can only come from love + genius + tip top skill. Of course his bubbly, gleam in his eyes, silly but frank, honest personality and charming accent can't hurt. I wonder how many cooks he's trained who are now creating and making fantastic meals for families and friends. How encouraging, polite and elegant he is. Also his blend of classic French and Italian cuisine can only result in perfection.
Weirdo
Absolutely 👍
How true! Well said, thank you!
Well put.
Being a Scot it is hard to watch half the roast being trimmed away with the cost of a Rib Roast these days 😊
Love this channel......Have prepared MANY dishes of chef J.P.
“If you put too much, then it’s gonna be too much!”
Makes a face….
“Some philosopher I am today…”
Ded
This is my new favorite chef and channel.
Chef do you have a video on preparing fresh brisket? Really enjoy all your videos. Please don't worry about them being too long. Your friends all think they are great.
cooked to perfection. no gray line. no way could you have discerned the difference between sous vide and this. technique is incredible. I love these videos. a child can do it! when you put too much, you'll have too much.
Cher Chef, do not worry about how long your videos are! We love you!
I love Chef Jean Pierre very professional for me chef Jean is #1 in youtube. I used to work @ the Ritz Carlton and was a master Sommelier then promoted to GM now retired. I used to do table side dishes for customers and as a Sommelier/GM I opened a bottle of Romanée Conti 45 that is 1945 at a dinner with my Chaîne des Rôtisseurs friends colleague. Chef Jean the best. #1. Chef.
Thank you 🙏
JP is the best!!! Best cooking shows ever!!!
I got a steal on a 4-lb boneless rib roast, chuck end. Followed the chefs instructions but cooked to 128 internal temp. It was perfect for my family. Don’t sleep on the fresh breadcrumbs! Amazing 😊
I recommended your video on this to a young friend of mine he is 30 years old I am 72. He went to a local market and said please give me the Chuck end of a rib roast and learned lots stuff and had tons of fun with the butchers because they are real butchers at that store. Thank you
Prime rib is the cut from the "primal" rib section, ribs 6 to 12, no matter whether the cow has been select, choice, or prime.
Also thanks for everything chef, been watching you for ages, way back when you had the TV show with the oven to your left, and you made that first steak au poivre video that got me hooked. Take care!
I just bought my rib roast last night. Gonna wow the family with this recipe. Thank you Chef!
Hey, there. I’m picking mine up next week. Safeway appears to have prime, but my local Whole Foods only has choice. Either way, it’s looking like $150 for about a small roast for 5-7 pound rib roast😅
COSTCO!
@@sevenravens Yes, my local Costco had boneless, Choice grade rib roasts for $13.99 per pound. That was December 1st, so I plan to try again this weekend. I’ve now decided I want the bones for gravy.
For me you are taking the torch from another French legend Jacques Pepin. Keep up the amazing content!
It never fails, I can go all day without an appetite and then I watch one of the Chef's videos and wham! I'm so hungry I could eat half of that rack!
I can't see cooking a large piece of meat for one person but prime rib is my favorite protein. I had 50% of my esophagus removed this year, spent 5 months on a feeding tube. I discovered your channel when I couldn't even have ice chips. You've upped my cooking game from my usual cajun to a world of fantastic flavors. I can't wait to use your garlic olive oil in a dish!
Best wishes in your recovery.
Hi, Barbara. I cook prime rib and then cut it all in portions and put through the food saver for air tight freezing. It's worth feeding yourself your favourites! ♥️🇨🇦
Awesome. I do a 8-10 lb prime rib roast (intact) with Kosher salt, coarse pepper, and slivers of fresh garlic inserted into meat. Sear at 475F for 20min, cook at 325 until 130F. Put a cup of water in broiler pan to help keep fat from smoking. For leftovers, I make prime rib sandwiches with brown deli mustard.
Love you chef. Stuck at home recovering from surgery so I’ve done one of your recipes every night. They are always a hit. Doing chicken cordon bleu tonight. Did Tuscan chicken last night. Tonight will be 8 days in a row with your recipes. Thanks for what you do.
Glad to hear you are able to cook and test out recipes. I’ve been doing the same now that I work remote. Wishing you well
I hope you have a speedy and healthy recovery. Merry Christmas
I made this last weekend and it was phenomenal! My spouse kept saying how delicious it was and couldn’t stop talking about the Horseradish crust. 😊 I still need some more practice at removing the ribs and fat, but it was a good first attempt. Also, made the au jus and it was so awesome. I used the homemade beef stock that I was keeping in the freezer . Chef Jean-Pierre I cannot thank you enough! I’m actually learning to cook!
Another mind boggling recipe and fun to watch. What I like about these cooking lessons is the unique ability of Maître de Cuisine Jean-Pierre Brehier to put himself into the perspective of a bloody kitchen-ignorant like me and provide understandable and digestible guidance around the many hidden pitfalls. Cooking can be big fun an here is the proof. I shall never forget the method of adding flour into a sauce without making clumps. Unforgettable.
jean i do not think that i do not want to watch you anymore. my favorite chef.
Be very pack it in. Words to live by. Chef certainly loves what he is doing. And so do we
I followed this recipe to the letter and had the best rib roast I've even cooked. This is my 'now" way of cooking. Thank you Chef Jean Pierre!
Jean-Pierre will never retire because that would be retiring from life. You are A M A Z I N G !!
I am making this for Christmas - Jean-Pierre - I love your videos - fun to watch and great recipes. I like how you let us be cooks!
Something cannot be 'most unique". Unique stands alone, it's one of a kind.
I always spoon and tie my roast, and I leave the ribs for myself hehe, I have never done a crust though (salt and pepper guy) but this I just might like. As always great video. God bless you and all!
These videos are so enjoyable to watch they are humorous as well as very educational. I try not to miss a single video that he puts out. They do a fantastic job!
Thank you so very much for your knowledge you save me thank you again I hope my Prime brief comes out as good as yours thank you
The "Crown of meats" for us meat eaters. I have a 6 bone Prime on order at butchers to pick up next week. 2 bones larger than needed but that is for sandwiches next day/night with steak fries and cold beers & football. Best part of Holidays are Turkey dinner and Prime Rib Roast for Xmas. And, booze of course.
Happy Holiday Season to all.
Be Well
Anybody who hasn't tried prime rib, you're really missing out! This is my favorite food! Jean you're awesome!
Fabulous video, just in time for the holiday. Was exactly what I was going to make. Now, Chef Jean-Pierre has added a gorgeous crust to it, making it so much more beautiful and succulent. You are fabulous Chef Jean Pierre. Thank you
I don't eat meat, but I'm always happy to watch (and listen to) CJP.
Whoa just realized you’re almost at 1 million subs now. Can we get this man 1m for Christmas?!
What I absolutely love about your presentation is that you are ALWAYS so energetic and positive (service to humanity) about your sharing with the world. Many blessings to you!!!
MyDearFriend Chef Jean, i am really thankfully thankful for all the great recipe that you share.
I pray,May God always blessed you&your whole family every day. I pray you&your whole family always happy,fine&well in every single daily life.May God blessed you,MyDearFriend Chef Jean.
I Loved the little Back Kick to Close the Oven Door...✌👨🍳👌
I’m so happy you’re showing is recipe because I bought me a small rib eye and I removed the bones. Will be making it for Christmas sharing it with 2 other friends. Thank you.😊
I love horseradish, especially with beef. It brings the temporary heat without the burn of peppers.
Another magical video!!! ...let's step up the difficulty!!! ....i find it impossible to make fried burritos...with potatoes...lol we l9vw you man!!
Amazing video. You can tell how good it tastes because of the passion and love you put into it as well as the technical expertise, which you have in spades.
I love this chef's energy
Chef, your last comment at the end about avoiding the "gray line" was icing on the cake! Your presentations are always spectacular! Love your channel! Merry Christmas my friend!
One million around the corner!
Another flawless episode, Chef! *Magical oil spray,* LOL!!! If you decide to grow your own horseradish, do it in a pot! Those things grow like mad and will take over your garden!
Morning Chef J-P, prime rib has such great flavour, the recipe for the crust is amazing and compliments the meat favourably. Thank you for showing how to present this beautiful cut, it will impress many. I can imagine the flavour. Makes you want to walk on your tip toes with a happy smile!!
I did this for Christmas but with lamb ribs. Great content as always.
Hey chef, you’re getting really close to a million subscribers!
I’m making this for Christmas Eve!
How could you not like Chef Jean-Pierre? You are the most personable chef out there, hence your ever growing channel. This year I have a New York Strip roast instead, but the important thing here is it is boneless like this one, so I'm hoping the cooking times and techniques should map over just fine. Thanks for producing such fantastic content!!!
Made a 14 pounder for the boys at the fire house on Christmas Day! They absolutely loved and were so excited for the Christmas treat
That meat is cooked to absolute perfection. 👌
In a lot of ways you prepare this thing like I do my briskets, except I've done several methods of cooking including a couple hours naked smoke plus several hours boat smoking (essentially wrapped and baking). As for prime rib itself when you said "It's choice not prime" I was thinking to myself "Well at least you're honest". I tease, but really horseradish is something I never considered before. Truffle and black garlic, yes. Parsley Sage Rosemary and Thyme, definitely. Simon and Garfunkle would be proud.
I´ll make sure to buy 2 of them so i can serve my guests plenty of that
ill do one with this golden crust with the tomatos and the horseraddish
and one with the green crust with the pistachio and herb
thanks again for showing how simple this is .. they gonna be all over the table for that
Dear Jean-Pierre... I love your videos so much. So much amazing inspiration to me... Greetings from germany
As long as I have a good but milder horseradish sauce, then this is my favorite meal with mashed potatoes and a salad, and beautiful vegetables.
The moment I saw this ... I'm like... drooling. This is the first time is so many years I paused the video to compose myself. Oh I'm making this. Thanks JP you never cease to amaze. :)
having such passion and love for cooking andcwillingness to share in relaxing fun easy way for everyone to understand makes chef jean pierre great person thank you for sharing your knowledge and experience with us "measure carefully" 😂😂
The ribs at the bottom excrete the bone marrow that permeates into the meat, also allows for an even cook. Wonderful touch.
Thanks again chef! I made this last night and it was incredible! I have one request- please oh please show us how to roast a whole duck for Christmas!
Great recipe Chef! wish i could make this but my wife is allergic to horseradish :(
But I use your technique - except i use my SMOKER to get it up to temp.. then finish it in the oven at 500 after the rest.. perfect every time - Thanks again Chef.
We made this tonight and I think it's the best thing I ever cooked!! It came out perfectly cooked and the breadcrumb coating was insane! I only wish I had bought a bigger piece of meat so I can have more!!
Prime rib seems like such a great idea for the holiday season! Cheers for the video!
Always perfect! Magnificent!!!
Creamy horseradish is my favorite
Wow Chef. Prime rib is my favorite in the world. The smell is come out my speakers. Perfect video.
Uhh, prime rib? Wow.
Horseradish and sun-dried tomatos in the crust? Oooh-la-la.
Au jus? Magnifique.
You actually had me at the prime rib.
Merci beaucoup.
Merry Xmas Chef and all your family….look at this friends……I love your mom and dad…….they taught you well…. And you made a beautiful life for yourself
Yrs ago, I worked at a very large banquet restaurant. Many weddings and some fancy parties picked prime rib. The chef would remove the bones and place the roast on top. We loved when it was on the menu, cause Chef talked the boss into letting us have the ribs for our dinner. And the bonus was, Chef was perfecting his barbeque sauce recipe for our boss, so they got free and honest tasters. Yeà, my boss opened a couple of steak/rib houses after the finally sauces were picked. Oh, and a tip Eddie taught us, if you want to reheat a steak, prime rib slice etc, wet a few big leaves of lettuce, enough to fully wrap the meat, and place on a tray in a 250-300f oven for 10-15 mins. The lettuce keeps it moist and doesn't let the meat cook much, just reheat.
Thanks for being such a wonderful inspiration to cook food one could only dream about.
I have a lot more friends since I started watching Chef Jean-Pierre. I can't wait till they see this at my annual Christmas party. Yikes! The party is in two days,.. I have to call my butcher... I have to go shopping. I love the holidays!!! Now... what to do with that huge turkey in my refrigerator. I know... I'll cook that too.
What i do is set it on the side and cut near the bone from the spine side of the bone. I say near the bone because i like to leave a little more meat on the bones which use for beef ribs. Then i tie them back together and cook them all at once. You're using the mustard as a binder, just enough to hold whatever you're using to form your crust, or bark as some people call it.
00:01: would love to see an “opening” where Chef appears from behind a restaurant/kitchen door. Like we’re walking into his kitchen😊
13:56-14:05: 😀 Team work
Wow I cooked this and I got a concussion , my tongue almost slapped my brains out again! Moma Mia fantastico!!!!!!!! Thank you my friend
Yeah what can you say this is Christmas every time, when you doing something just beautiful to see accomplishment of a master 😀✌️
Chef tickles the roof when he tastes and you know it is so darn tasty. Thanks, Chef!
I’m planning on doing a traditional prime rib this year for the first time. I’m sure it’ll be better than in the restaurants the way they make it today. 30 years ago I remember walking through the kitchens and seeing the prime ribs made traditionally. I imagine now, they’re shipped pre-cooked and reheated at most dine in (chain) steak houses.
You are so right. It is a national shame that we have allowed chain restaurants of all kinds with their inherent cost cutting measures to eliminate the artisans who took pride in their work and were satisfied with a reasonable margin.
Your first and maybe only problem is going to a chain ANYTHING.
@@punkem733 I am in rural Texas, so unless I drive a couple hours to one of the large cities, chains are the only restaurants that serve steaks. The local restaurants, steaks a little too fancy, I wouldn’t count on prime rib. I can cook the real thing faster than the round-trip driving.
@@jcnikoley That sucks, but me too, I can cook one better then the best place. It's so easy to cook as well.
I love chef Piere cause I can make his recepies in romania ! other American chefs use some ingredinted taht for me are, let's just say, unusual! just to have a taste of it ! to me the things they use sound like "sreded Trex, or unicorn corn dust " i love chef jean cause he is keeping it simple ! love you chef! SANATATE !
thank ypu chef for the like ! but I will need to re wright this ! so ! I love chef Piere cause I can do his recepies in Romania ! Other American chefs use some ingredints taht, for me at least are let's just say exotic ! just to have a tste of what I am seeing in other chanels, well what I understand from them at least is something like this ; "so now we will take this T rex, and grind it down, and after that we will put some unicorn flower in it " I lovr Piere for keeping it simple ! SANATATE!
Haha I know what you mean! You see a video titled “2 ingredient cake” and one of them is a specific cake mix 😂😂😂
Outside of the crust, this is a great rib roast masterclass. The crust only adds to it!
Hey Chef, if you put too much then it's too much! That's a classic line! You always make my day with your videos! I wish I had you as a Culinary Instructor!
On last week's video, I commented that I bought a Prime Rib (8 1/2 lbs) and now, Voila!, the new recipe appears. I did the last one according to last year's recipe. This time I'll try the crust. I do like to keep the bones, but I cut them off and tie it. Putting the roast on the bones is a good idea, sort of a natural rack. Joyeux Noël!!!
Hi Chef Jean-Pierre! I love prime rib and this looks delicious! My son-in-law made one for Christmas dinner in his smoker that was delicious, too! I've never cooked prime rib, but I'm saving this recipe in my folder with many of your other recipes. I like to eat my prime rib with regular horseradish, creamed horseradish and au jus. I will definitely watch the video on how you make au jus. Thank you so much for sharing!
This chef does a great presentation. He’s great and I’m getting fat using his recipes.
Oh yea... I can smell it and taste it and I am drooling! Lovely crust on that roast.
Chef, what Greg Chambers has said here in the comments is echoed by everyone! A superb Prime Rib!
The roast came out gorgeous! But what I really want to compliment you on is the blend for the crust, because that is the culinary equivalent of gold dust. Might want to top some butter fried mushrooms or courgette with that for side dishes, it will be much appreciated!
This man could cook an old shoe and I would eat it ... and enjoy it.
Hahahaha excellent
Chef, You are So Very Enjoyable!!! Thank You for this!!!
The hit’s just keep on coming, we’ll done Chef !
I love this chef. I love to cook. I make the best carrot cake curious if Chef Jean Pierre makes carrot cake. What a great chef he is an even a child can understand him. It’s like going to a great cooking school in France.
It's GOD working through Man. It really is. This guy is a Genius and it's because of GOD. It's a wonderful thing. I want to try this after watching this video. I always made it a different way and I absolutely love the way this turned out. Thank you Chef Jean-Pierre
Just discovered you today and this recipe I love ❤ all though I don’t like prime but I thought humm maybe use crust on another type of meat ❤❤❤
Drove from Tampa to San Francisco to spend the holidays with our family. I am preparing this for Christmas 🎄 Dinner, Happy Holidays Chef…you will be joining us in sprit💕 Thank you for the recipe Best wishes in the New Year
Thanks Chef Jean-Pierre for teaching us your skills!
its almost like how we do pork butts. The mustard is just for bidding the seasoning. Great vid as always
Wall to wall medium rare… perfection!
I usually make a seafood dinner for Christmas and New Year's, but crab leg prices are insanely high this year. Prime rib sounds delish. Thanks Chef!
Allegedly, the Alaskan crab season was cancelled because several million crabs died mysteriously, at least that's what I read.
Interesting. That roast was perfectly done. My goodness.
God bless all here.
That looks yummy Chef Jean-Pierre.
Merry Christmas 🌲💛🧡❤
I'm all over this one, maestro! Bravo!!!!
Beautiful !! Parfait !!!! I bought your cook book with the 5 cd's. I Love it.
Fantastic! So semple! Just lookadis!! 😄 thank you Jean, love your stuff.👏👏