Fool - Proof Prime Rib
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- A prime rib can be an intimidating recipe- but we've got a fool-proof method and easy recipe for a killer prime rib or standing rib roast that is perfect for the holidays, special occasions or just to enjoy some good beef!
Prime Rib
5 - 6 lb Standing Rib Roast / Prime Rib
1 stick butter, softened
2 tbsp Coarse Ground Pepper
2 tbsp Coarse sea salt
1 tbsp Smoked Paprika
2 tsp Red River Ranch Mesquite (optional) available here: kentrollins.co...
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
4 cloves. garlic, minced
tbsp olive oil
1. Let the roast set on the counter for 3 - 4 hours or until room temperature to ensure an even cook.
2. Pre heat the oven to 500 degrees F.
3. In a mixing bowl, whisk together the butter and remaining ingredients until smooth.
4. Rub the roast with the mixture so it is evenly coated on all sides. Place the roast, rib side down, in a dish or roasting pan. Generously sprinkle the top with additional sea salt.
5. Roast for 30 minutes (5 minutes per pound). Then turn off the oven. Let the roast set in the oven for 2 hours - DO NOT open the oven door during this time.
6. Remove the roast from the oven and check the temperature - it should be in the 120 - 125 degree range. Lightly cover with tinfoil and let for 5 - 10 minutes. During this time the internal temperature will rise slightly to bring it to the medium-rare range, roughly 130 degrees F.
7. Slice against the grain and serve warm.
============================
Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon amzn.to/2uBl4EM
and www.kentrollins...
Get our FREE guide to smoothing cast iron HERE: eepurl.com/ckJhmP
=====================
Want more recipes and tips? Sign up for our emails:
kentrollins.com
=====================
Click below to SUBSCRIBE for more videos:
www.youtube.com...
Connect with us!
twiter.com/Ken...
/ cowboykentrollins
/ cowboykentrollins
/ thecowboykent
====================
Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
kentrollins.com
Cowboy Kent must be protected at all costs he's truly an American Patriot
For real
Amen
Did I say amen? This veteran returns the tip of my hat to him
he can protect himself
I did this, followed Cowboy Kents instructions. That prime rib was perfect! It was so good. Thanks!
Perfect recipe! I have been cooking it this way for 20 years and everyone always raves about how juicy and tender it is. I always buy Angus or prime because I want it to be delicious. I don’t do this very often and so I don’t mind spending extra to make it the best. I do have two suggestions that I think would make your routine better for you. Number one: put a half a cup to a cup of water at the bottom of the pan, and nothing will burn and that way you are as you will not get spoiled. Number two: get an oven meat thermometer that you insert in your roast when you put it in the oven and it has a read out that’ll be outside of the oven and that way you know it’s when it’s the exact temperature you want it to be without having to test it. Use some of the leftover fat to make Yorkshire pudding. It is so so easy! It takes five minutes prep time add 10 minutes to bake. It’s just perfect with prime rib and homemade Ajou. You sure know how to eat correctly!
Omg cowboy I am from Argentina and we eat a lot of beef. I just did your recipe for this prime beef. It came out PERFECT thanks a lot I am celebrating Christmas Eve because we celebrate the before and the after, just in case, thank you!!! God bless America! God bless cows!!!
So glad you enjoyed Fabian and Thanks so much for watching and Merry Christmas to you
Hope you had a great Christmas...
We did
great name!!
FABIAN PEREZ Hello Argentina from the USA Merry Christmas and Happy New year to all🎄🎄 God bless Argentina
Ok! Here’s my review: IT WAS AMAZING. Took it out after 2 hours- it was a PERFECT 130 degrees after a 5 min rest. The only tweak I made was I used about a TBSP and a half of herbs de province rather than the recommended spice rub. They are almost identical.
The au ju was perfect (used some red wine and beef broth and reduced).
Served with red skin mashed potatoes and green beans.
Thank you for making my Christmas Eve Meal amazing!!!!
Glad you enjoyed, and Thanks for watching and Merry Christmas to you
@@CowboyKentRollins
🤤
1:41 :
This prime rib recipe was so delicious.
I plan on testing out this recipe [without butter] on ground beef for hamburger patties by mixing these ingredients without butter into the ground beef instead of mixing these ingredients into butter, before cooking.
Hey! Thats my recipe! I mix the herbs de province into soft, whipped butter and then coat the entire roast in it! Its mighty tasty! 🥰
Niccccceeeeee!!!!!
Ok, that's was great. I did all what you said in the video. For first timers, I recommend making yourself a schedule. I got the meat the day before and wiped out the oven. $74 for 6.2 lbs, but it's my wife and my 25th anniversary, so it's all good. I took the butter out at 10am, set the meat out at 12 noon, began mixing rub and and preheating at 3pm and put him in the oven at 3:30. Turned the oven OFF at 4. Just for grins (before I turned on the oven) I put an oven thermometer in there to see what the oven temp does during the two hour wait.
4:00pm it was 500 degrees and I turned the oven off.
4:20pm it was 320 degrees.
4:40pm it was 270 degrees.
5:00pm it was 210 degrees.
5:20pm it was 175 degrees.
5:40pm it was 155 degrees.
6:00pm I pulled the meat out and checked it and it was 132 degrees. I covered it and let it rest about 15 minutes and we chowed down. Excellent meal...worth every penny. Half of what we would've paid at a restaurant and a lot more fun. Thanks Kent and Shannon...and them dogs!
Thank you Paul for watching and so glad you enjoyed
We need more people like this man right here.
justinlmc1 I am married to one. Texas
YEEEEEEHAWWWW
I made this for our Christmas Dinner. It was done to perfection. The only thing I did differently is, I inserted my digital meat thermometer in the roast, set it for 120º, closed the oven door and I didn't need to check if after 2 hrs. When the thermometer started beeping at 120º, I turned off the oven and removed the roast on to a serving platter. I covered it lightly with foil and by the time the rest of the meal was ready the temp. had increased to 130º. It was the same doneness throughout and Oh so GOOD! Thanks for sharing your recipes and techniques and especially your Love for Our LORD! God Bless you both.
So glad you enjoyed and God bless you
My girlfriend and I followed this video recipe exactly, and it was one of the best dinners either of us has ever had.
I tried this and it turned out perfect the only difference was mine was 6 lb so I cooked it for 35 minutes at 500 degrees and I let it sit for 2 hours and 10 minutes. Perfect. I took a big chance. Thank you sir. I subscribed...
My sister bought a prime rib for Easter 2019. She said I have to cook it. I punched up some videos on utube. I did what they said. Five mins for every pound. 500 hundred degrees. So I cooked it for 27 mins. And turned the oven off for two hours. Then bam !!! It was done. My sister said it was the best prime rib she ever had !!! And I was a genius for a day !!! Thanks !!!
So glad everyone enjoyed James and Thank you for watching
There is something magical about a loyal dog!!!! Thousands of years of dogs and humans living together have made us the best of friends!!! Most loving and loyal companions!!!
Great work very simple conversation and greatly appreciated keep working at doing what u do
"If your expecting alot of people, slice it thin, if your expecting people you dont like ...dont slice it at all!" I laughed so hard
Michael Barron sane! 😂 accurate AF
Wow! Love it!
you're not your Fix it!
@@suzycreamcheesez4371 word nazi🖕🏿. Get over it. Some people "arnt" as cool as you, nerd
@@reddragon9708 now Red we talked about this! If you play nice you get pudding! I know! Why don't you call me a name? You know,, like nerd. That way we'll be sure to take you seriously and you wont sound at all like you're in junior high! Aloha!
I've used this technique for prime rib for years, it's a never fail method. It also works for top or bottom round roast, makes great roast beef sandwiches or french dip.
Same this is my 3rd year making it for Chirstmas
Stopping by again to refresh my memory but I’m making it again tonight for Christmas Eve! HANDS DOWN EASIEST AND BEST PRIME RIB EVER!!!!!!!
We followed it on Thanksgiving it was delicious 😋
Same here!
@@grandisonluke I have seen so many recipes that say, “roast at 325 baste every 30 min, etc....” NO! This is the ONLY WAY TO DO IT!!! I make an amazing horseradish sauce and au jus to pair as well!
I've got a 9 lb in the fridge for tomorrow night, my first prime rib....this is the way I'm going to do it!!
@@michaelpendleton2158 you can’t mess it up! Enjoy!!
I dry aged one in my fridge for a month and then realized I had no idea how to cook this thing...so I looked up Kent's video and it came out awesome. I can't believe it. Thank you sir!
Glad yall enjoyed
I used this video to make a 3 pound, 5 pound and finally a 10 pound prime rib. Turned out perfect everytime! Thank you! You are a great cook and a genius!
Dont know about he genius part but I do love to cook
Hi ! I am cooking a 10 lb one today... Is it still only a 2 hour 🤔 leave in the oven time or more ?? Thank you !!
Oh my ....!!!! I have made a rib roast many times before. But tried this method of cooking along with the rub and, WOW, my roast was incredible. The crust was crisp though not burnt, and it was so flavorful!! The meat was perfectly med-rare. This video is a winner!!
Glad you enjoyed
There are many prime rib techniques and variation recipes out there, but this is the one I always come back to!
Glad you enjoy it and Thanks for watching and Happy New Year
I made this yesterday. But upped the time at 500 to 6 minutes per pound due to oven being under in calibration. That crust is absolutely delicious. I will never make it a different way while cooking it inside the house. Bravo Kent. Easy directions and a fantastic outcome.
Had the SAME issue when I made this for Christmas dinner. I tried calibrating my oven but my 3 readings suggest it’s only off by 5 or 10 degrees.
I’m making a larger one today and will ALSO be doing 6 minutes per pound as well. I hope I get the same result you did.
“If you have folks coming that you don’t like, don’t slice it at all” -YES!
We just bought an eleven lb. Rib roast and iam so thankful for this video! Of course it's the first time making this....yummy! And I won't open the oven!
Been coming back for 3 years to this video priceless
I made this today using a standing rib roast, wasn't prime but it came out super tender. Only thing I would recommend is to use one of those temperature probes that reaches out of the oven so you know when the roast hits 120-125 degrees. Every oven is a little different and in my case my oven must run a little hotter. I did a 6.2 pound roast, 30 minutes at 500, then shut off oven and left it in for 2 hours. Internal temp ended up a little high (140), but it was still mid-rare and very tender, so all is good. Kent, you sir are the man!
Glad you enjoyed
I did it this way last Xmas and it was raw, not even rare but raw.
This year I added a minute per pound and it was a perfect pink just over rare on the inside cuts
and a little under medium on the end cut. I think it is more my oven than anything. A great Prime Rib this year!!
Kent, I did this recipe Christmas evening. I added minced onion and a 1/4 tsp of liquid smoke, left out the Mesquite because I didn't have any. Got great feedback. Was the best crust on any Prime Rib I ever done. Thank you sir.
So glad everyone enjoyed
This is exactly how I've done mine for years, except I add a little brown sugar to the mix. People think its crazy, but it works so perfectly. Got a 10 pounder in now. Good job brother.
Hope you enjoy and Merry Christmas to you
@@LexSaigeit seems like it, but don't worry, it'll work.
I tried to open the door early and as soon as my hand touched the handle I saw the shadow of a handlebar mustache against the wall
And you probably heard the theme from THE GOOD, THE BAD AND THE UGLY! :)
I made a prime rib like this many years ago and completely forgot how I did it. Glad I found this because this is our Thanksgiving dinner. Can't wait. Thanks Cowboy!!
Hope you enjoy
I followed this video last year when I cooked a prime rib roast for Christmas, and it came out perfect. I plan on doing it again next month for Christmas. I planned on doing it for Thanksgiving next week, but I decided to do Turkey and baked ham for Thanksgiving instead.
I made this recipe today. My roast was only 3 lbs, so I used your formula and cooked it for only 15 minutes at 500 degrees. I made a horseradish sauce to go with and it was wonderful. I was quite nervous since it is such an expensive roast. My husband loved it and we have leftovers for sandwiches tomorrow. Thanks so very much for the great recipe! It will go into my regular rotation
We followed this recipe last night. EXCELLENT. Bought 3 pounds, 500 at 15 minutes, rested in the oven 1 hour and 15 minutes. 140 temperature. Came out medium rare. VERY tasted. Shared it with family members who now want it for Christmas.
Glad everyone enjoyed Richard and Thanks for watching
Last night I had my two children over for dinner goes a late Christmas dinner. I had a 4 lb prime rib. I cooked it the way you told us to. It was the best easiest prime rib I've ever had. You're a genius happy new year thanks
So glad everyone enjoyed and Happy New Year to you
Hey Kent, I tried this out, MAN I had the BEST rib roast I have EVER tasted, my roast was only a 3lbs but it was nearly $50, I did tweek your recipe, I used half the amount of pepper and had no mesquite and forgot the garlic. I also calculated 3x5mins (15) but took it to 20 minutes, because wife doesn't like it too rear. The key was leaving it in there un touched for the full 2 hours. There wasn't a good bark on it, I need to dry it out further in the fridge. But dude, I doubted your method, and you came through, made a lovely jus with the drippings... NICE one Partner !.
Glad you enjoyed
How long did you rent the rib for ?
Used this method for my rib it came out perfect , and I didn’t touch the oven for 2 hours 👍😋
Glad you enjoyed
Me too
Did what Cowboy Kent said to do a few months ago, and it turned out perfect!! Doing another one tonight for friends. Thanks CKR. And he don't have an accent.
I don't eat prime rib but my dad sure loves it so I made this for Father's Day! First time ever cooking prime rib....he loved it! Even I liked it! Thank you Cowboy Kent! And happy father's day!
Thanks and so glad everyone enjoyed
Hi Kent , love your videos! I need let the viewers know that this method will not work with certain ovens (I'm speaking from experience, because I have one of those ovens). My oven is a higher end electric model and when you shut it off it has an exhaust fan than runs to cool the oven down quickly. I found another method that works for my oven. I put the room temperature roast in a cold oven with a probe thermometer and cook it at 215 until it gets to about 120-125. Then take it out of the oven and tent it. Crank the oven up to 500 and when it gets there put the uncovered roast back in until it has the crust you want. It will be a perfect medium rare. Thanks for your videos!
Yep I tell folks do a dry run to see if your oven is automatic cooling, Thanks for watching and Merry Christmas
Hey david, kind of a weird solution, but most of the time, your oven will have its own breaker in your electric breaker box (assuming you live in the North America/Europe). If you have a cooling function on your oven that cant be disabled and you want to do this. Just flip a switch and turn it back on when you're done.
Thanks man, I was trying this tomorrow and have the same oven and was going to do the same thing but do the 500 then kick it down to 150...my minimum. And use my nearer plus to monitor temp.
I used your recipe for an 8.8 lb prime rib. Let me tell you, no one wants to ruin a $156 piece of meat so it was trust here. And let me tell you...my prime rib was THE BOMB!!!!
I kept it simple this year with your prime rib recipe, my strawberry spinach salad, baked potatoes and a roll and everyone loved the meal.
Cowboy Kent, thank you for the fantastic rub recipe and all the tips and tricks. You rock! Happy new year!
So glad everyone enjoyed and Happy New Year
First time I tried your recipe on a Christmas prime rib. I followed your instructions exactly and it turned out fantastic! Thanks for making our Christmas special.
This method works beautifully. Bear in mind, a smaller roast requires less time after the oven has been turned off. I did a 2.2 pound roast and let it sit in the oven for 1 hour after 10 minutes at 500F
I made 3 this way and came out perfect. Only had one problem when I made one at my daughter’s house. Followed directions and when I took it out I knew something was wrong. The pan felt cold. The meat was crowned on outside but inside didn’t cook. The only thing different was she had a gas oven and mine was an electric one. I don’t know if this is why. I ended up using a meat thermometer and baking old fashioned way. From now on I’m only cooking it at my house!
Some of the new ovens, have a automatic cooling device on them
Good thing I was reading the comments. I was going to do this today, forgot about the auto cooling mode. Dang, how to get around that? Any advice on this issue? Roaster pan? Warm & hold feature? Shoot. 😕
Just my own suggestion here. Filet the roast off of the rib bones, season it to your liking and then tie it back onto the bones for the cooking process. It allows all sides to be seasoned and once it’s done you’re ready to slice it. We are having one this coming Sunday and I can not wait!!! Be well friends...
Hope you enjoy
Yes, I have my butcher cut ribs off then re-tie to the roast :-) Love the recipe!!!!
Wow. thanks, we will do that.
WARNING! This method is my absolute favorite HOWEVER beware with newer stoves - there’s a fan feature that cools down the oven fast after the heat is turned off. Last year this almost sabotaged my roast, I ended up baking it at 300 till medium rare.
lol im 56 yrs young, my bloody oven is older than i am and shows no signs of dying, no matter how hard i beg it to. it came with the house and i get a new kitchen when it dies bc the oven is an odd size so cupboards were built round it... As i stop working so great i've started appreciating how well it's stood up against the test of time. they don't makee things like they used to good and bad.
I come back to this one every year Kent! It's thanksgiving time again! Hopefully another year has found you with happiness and prosperity sir.
Thanks to you and Shan for continuing to do what you do. Yes..the puppers too!
Thx Ken! same here！this year I'm using Costco's Organic No salt Seasoning with added sea salt
I cooked this a couple days ago with a 5 lb roast . It came out perfect. I laid it on a bed of celery, carrots, and onions with some beef stock. I'm very happy with this simple technique. Thank you.
Glad you enjoyed it is some fine dinning
I use this method every year. My family is always amazed at how perfect it turns out every time. I just use a couple tablespoons of McCormick Montreal steak seasonings in my soft butter.
Thank you for the recipe.
I love going to the House of Prime Rib is San Francisco. One of my favorite restaurants and very affordable.
I made this last Christmas and it was a hit! Making it again this year!! Thank you Mr. Cowboy Kent Rollins for making this video!🤗🥰
My family thanks you too!!😊
I need to say thank you one more time. We did a 12 pounder with this method today and it was perfection. Hope you all had a wonderful Christmas.
So glad everyone enjoyed and thanks Burke for watching
Hey man, you said you did a 12lb roast? So that much time at 500 didn’t ruin it?
@@matthewkoban4856 This works the same way for me whether the prime rib is 4 lbs or 12 lbs. It really is fool proof.
@@matthewkoban4856 I may have 10 to 13....what is your suggestion?
@@mg9009 it works. This method really is fool proof. As long as you know your oven is at the right temp.
I made this last week and it was fantastic. I used a remote thermometer and it hit 122 degrees after about 1.5 hours so I went ahead and pulled it then. I think at 2 hours it a would have been a bit more well done than I would have liked in our oven. But as it was, it was perfect. Served it with some horseradish sauce, whipped potatoes, and asparagus. What a great meal. Thanks, Merry Christmas and happy new year to you all!
Sounds like a feast to me,Thanks so much for taking time to watch and Happy New Year
2nd year in a row making a 17 pounder for Christmas, Follow recipe and it comes out perfect. Thanks again from NY
Tried this last night. Turned out perfect!! I cooked a 10.5 pounder and it was mouth watering and a big hit. Thanks cowboy Kent!! I will cook prime rib this way every time going forward. BTW - love the dogs!
So glad everyone enjoyed and Merry Christmas to you
I’m about to cook a 10 pounder too! Did you put it in the oven for 50 min (5 min per lb) at 500 degrees and let it cool 2 hours after that?
@@samvu09 i am going to do 10 to 13...what is your suggestion?
Prime rib Christmas dinner that would be good. Remember we don't have to go on a diet till after the first of the year. And broken cookies don't have any calories so beat the package against the door frame before you eat them. Merry Christmas and happy New Year's Shannon and Kent the names are in that order because we know who does the videos
God bless have a nice day and a better tomorrow
Thanks Pat for the tips about the cookies and Shannon is always boss, Merry Christmas to you
Thank you!! I'm making a 9 lb prime rib. Pray for me brother!
How did it turn out?
@@Aaron-hk6st it turned out perfectly. Had a nice blackend crust, juices were sealed in and the flavor was off the chart. This was my first time too. Your kitchen may get a bit smoked out though. And DO NOT open that oven for two hours. Period! Also I put some water, cut up chunks of onion and sweet potatoes for the bottom of the pan. They got burned up but it helps with moisture I believe. Good luck if your making one! Let me know how it goes!
@@Aaron-hk6st Absolutely perfect!! I bought three more this year for special occasions while they are on sale for 6.99lb. Normally 15.99lb
I cooked the prime rib exactly the way you told us to. It came out looking just like yours. It taste excellent. My wife of 41 years was shocked that I knew how to cook prime rib. This coming from a man who can burn boiled water. Thank you so much.
as adults we must follow directions lol - came out perfectly... my mum cooked one of her own and I think over cooked it a little - i didnt want share my photos lol - perfect color of red
So my Girlfriend bought your cook book for me for Christmas this year and then I came across this video and this is exactly what we already started cooking. Crazy and thanks
Thanks for watching and tell her thanks also
I know, without a shadow of doubt, that everything this man does is with 100% love.
Mr. Rollins, I need to tell you that I’ve used your technique four times now; each and every single time, the prime rib cooks absolutely perfect. My wife and I so much appreciate you sharing your cooking talents. Thank you!
So glad y'all enjoy, Thank you so much for watching
Bought a 4.15lb roast. Followed exact instructions for rub minus the optional mesquite seasoning, roasted at 500 for 20 minutes and left in oven unopened for 2 hours. Temp right out of the oven was 145.
Some ovens are just different and be prepared to experiment a bit before getting it perfect.The roast was still delicious and the rub was excellent
Glad you enjoyed
This is the method I use and also tell all my customers that like medium rare standing rib roast how to cook it this way I always stress make sure the meat is at room temperature and don't open the door, when you pay $180 to $200 for a rib roast it is a true Act of Faith the first time you do it this way but it comes out perfect every time and yes pay the extra money for the certified Angus even when were running select ribs on sale for 599 a pound I pay 1199 a pound for the certified Angus beef thanks for another great video.
Beef. It's what's for dinner on Dec 25th, 2018. The big 10 pound split between 3 or 4 people, sides included.
Bro Brian yes Sir, that sounds badass!
Prime Rib on Christmas Day has been a tradition with my wife and me for many years. I'm gonna try this method this year as I've seen 4
or 5 videos that cook it this way. Can't wait to pull that rascal out of the oven this year LOL.
@@riffmaster56 How about Christmas Mountain Oysters? Haha!
That was beautiful Cowboy Kent. Any Chuck Wagon cook that can make that for the boys out on the range can also guarantee his boss the best crew of Cowhands he could wish for. It’s not the pay, the Work, or the life that brings them,........it’s the Cook🇺🇸🤘🏼🤠
Thanks so much and I remember an old feller told me once, if you can keep up this good cooking we want never run out of help
5:22 “Is fid a word?”
“FID” - A fid is a conical tool traditionally made of wood or bone. It is used to work with rope and canvas in marlinspike seamanship. A fid differs from a marlinspike in material and purpose. A marlinspike is used in working with wire rope, natural and synthetic lines, may be used to open shackles, and is made of metal.
Mr Rollins, using your method again this year. Got one of them new type gas stoves that cools itself when you turn it off.... have to unplug it to hold the heat. Same 20lb roast cost $475 up from $280 last year. Yeesh!! Got it dialed in to medium rare this time. Wishing yall a merry Christmas. Thanks again
I followed your instructions. The only thing I did different was put it in the smoker with mesquite wood for 2 hours before putting it in the oven. It turned out amazing. Thanks for the video!!
So glad you enjoyed and Merry Christmas to you
I'm making this on Christmas day! Looks delicious!
You’re going to love it. This is the best recipe! I’ve used it 2 years in a row now!!
Same
So am i i just put mine in the over...🤞🏾🤞🏾🤞🏾
The most important thing when cooking meat. Have a friendly butcher who educates as much as he listens...
I've been seeing this method on other channels. I'm confident with low and slow on the grill but this oven malarkey is new to me - is some serious math.
I wasn't sure I could trust the interwebs with my hunk o' chunk of meat with this method 'till I heard it here.
I have been using your recipe and instructions for over 3 years. It has become our Christmas dinner tradition now. Thank you.
Thank you for all the video's.... We served an 18.33 lb. Prime Rib for X-Mas.... We used the 500 degrees for 92 minutes and 2 hours DON"T TOUCH... Perfect 129 degrees internal... best way to get perfect prime rib dinner... EASY BUTTON
Turned out perfect. We cheated and used a probe thermometer that gave a constant digital readout. Thank you for sharing your knowledge, and hope you had a Merry Christmas.
Glad yall enjoyed
i've been doing this for years. i call it "no peek prime rib". yum..... only i use salt,pepper and garlic powder. yum.
I made this last year and by far the greatest meal I ever made.
However this year I was going to use a cast iron roasting pan. Would that possibly hold too much heat and in turn overcook my roast?
Thanks for the post Kent, your videos are the best. I would be lost without them.
Thanks for watching and Merry Christmas
Anyone else back this year? I love this recipe. Cowboy Kent is the man
Weight X 5 = initial cook time. After the time has passed, Turn off the heat, while leaving the door closed the entire time, wait 1.5 - 2 hrs or until your meat thermometer reads @ your desired temp. Yes. your method is the exact method that we use to cook our prime rib (indoors). It works perfectly! Thanks for the vid sir :)
Thanks for watching and Merry Christmas to you
@@CowboyKentRollins Merry Christmas brother. I love your vids.. please keep em' comin' :D
I’m cooking my first one ever on Christmas for a few days and cannot wait to try this. You’re great!
You will love it Cara just dont over cook it. Use a timer if you must. I've done 3 or 4, and got one in the frige right now. I go for the center cut myself. Any extra left over philly french dip!!! Save that Au jus.
He has a video on deep frying one, it looks delicious
Nice. Let us know how it goes.
jamauai I will!
Cara we hope you enjoy, Thanks for watching and Merry Christmas
I absolutely love your channel you have such positive energy, as a chef myself I would love to do a show with you and pig out on good eating.
I swear to god. Folks that sound like Bubba from Forest Gump know their shit. Not trying to make fun of this gentleman’s accent but by the end of this video I was drooling. I’ve come to terms that accent = master cooks
Thanks for watching
ManchesterUtd Fan, He sounds and looks like grandpa from Hee Haw.
I fell asleep cooking a 6 pounder once and I will tell you I thought I ruined it but to be totally honest it was the tenderest roast I have eaten . After I let the smoke out of my kitchen.
I did this recipe last year and my family loved it, gonna do it again this year, thank you and god bless
In my part of Florida, the natives refer to what my Chicago parents would call lunch as dinner, what my parents would call dinner as supper. And my English ex in laws referred to the evening meal as tea. Confused yet? I know I sure was! I just eat when I'm hungry.:)
Jason Bean haha I lived in Chicago my whole life and your folks are correct! Lunch is at 5 or 6
I been eating Breakfast, Dinner and Supper all my life
Try working 3rd shift when breakfast is at 10 pm lunch at 2 a.m. and dinner at 7a.m.
@@CowboyKentRollins That is why we had a dinner bell to let us know when Dinner was ready. We did not need a bell to tell us when it was sun up and sun down. Very few had a watch back then. Besides did you ever hear of The Lords Lunch or Dinner? Supper was good enough for Jesus. it will do for me also. Lunch was in a bag or a lard bucket and carried to the fields.
I can remember as a kid my dad always took his “dinner bucket” to work, which he ate at noon, and the evening meal was supper, promptly served at 6. Lunch was what we had on Saturday, it consisted of a quick sandwich while cutting wood, mowing the lawn, or some other chore around the house.
Lol “didn’t know a fat beagle can jump that high” 😂 that doggo eats real good
Great video. Now that's what's happening!
Mr. K, I followed your recipe today, sir my 7 lb PR has come out perfectly M rare. It is the best recipe I have ever followed, TY Mr. K my family has enjoyed this meal so much. Seeing, following your directions is the REAL DEAL. 8 stomachs are full and happy. Keep your recipes coming. 💥💥💥💥👍👍
Thank you Kent this is unbelievable. I did a sirloin roast (3 lb) tonight with this recipe and cooking style. I cut the recipe in half and followed everything else to the T. This was the second time we have used this and I would highly recommend this the results are phenomenal and cuts with a butter knife.
So glad you enjoyed
Tried this for Christmas, turned out perfect,
So glad you enjoyed. Thanks for watching
@@CowboyKentRollins if I get down that way I want to attend one of your classes... my grandfather used to teach us how to cook like this, taught us on an old wood stove he liberated from a train cooking car...Going order your cookbook... the jerky recipe worked great too!
This is always a great recipe, the high heat 500 method. Always seems to work perfectly in every oven.
I love this!! I could watch your videos all day! Thank you! Merry Christmas 🎄🎁
Is this regular 500 or convection
@@deannelynn9336 - regular roast @500
Smoke Paprika has changed my life! I love your “marinade rub”
You can toast paprika in a skillet and get a a smokier taste..
I have a nice, albeit small (4.65 lbs), standing rib roast on my counter now and happy I pulled up your video because this is how I’m going to make it today! Sounds and looks delicious and easy! ❤
How did it turn out? I am making mine 4.8 lb now.
@@rimmat8451 Merry Christmas! It was delicious! How did yours come out today?
@@acp6350 great! Merry Christmas!
Just used this method tonight for my first prime rib. I lost count of how many times I watched this video in preparation and I will admit thru the process of cooking today I had several moments of doubt, but I stuck to the directions and it turned out fabulous. It was 12.5 pounds, so I roasted at 500 for an hour, it was pretty charred, and it took less than 2 hrs to come up to 120, but I watched it close and every bit was fabulous! Thank you Kent! I will never doubt you again! And Merry Christmas!
Glad everyone enjoyed
Making this for the first time this year. I had watched about a dozen videos on making this then I realized, Cowboy Kent did this?! Psh, that’s the only instruction I need.
Thank you I'm always looking for a good method of doing Prime rib and in this case you are confirming how I do it is the best. Great video and great recipe. Thanks again.
Thanks for watching
Yes, fid is a word. It is a leather hand tool, looks like an awl used to make the stitching holes in leather. Awesome video, learned so much from the videos. Keep them coming cowboy. Happy and safe holidays to all.....
also a rope splicing tool and a unit of measurement for splicing ropes
I knew I had heard it some where in my vocabulary, might not been from cooking though, Merry Christmas to you
Brought back memories. Lost my wife in April I cooked one every holiday specialy for her. Same way always turned out like yours. Have to have potatoes and pan drippings to complete a perfect meal.
So sorry for your loss
Cowboy Kent Rollins thank you may god Bless your family with good health and a long life
I do a very similar method, and a coating much like this. The rub/coating we like to add a little horseradish mustard to, other than that addition, it is much the same recipe. it's also a similar cooking method, but most everyone else here prefers it done a little more. So after the 5 minutes per pound at 500, i drop the temp to hold at 200 for another hour to an hour and a half (depending on the size of the roast), then turn off the heat for another 45 minutes or so. We prefer to use a boneless, and that makes a little difference to the cook because the ribs being intact tend to conduct the heat into the roast more so than the boneless. It usually hits medium well on the outer regions and medium on the more inner layers, and then everybody's happy. But he's absolutely correct, you get what you pay for, so don't be a Scrooge when buying a rib roast. Splurge a little and get a good choice cut. It's worth every penny.
OMG Perfection! I will never do any other method. Thank you Cowboy!!!!!
Glad you enjoyed
Thanks Kent. An excellent way to cook a perfect piece of meat.
Up here, it's AAA Alberta beef!!!
Like you said, you get what you pay for!.
I like this guy's accent
Didnt know I had one, LOL
Cowboy Kent Rollins when I was smaller I always enjoyed those Texas movies cause of the way they talk😂and yeah you got a accent
"He done ate everything up"
Reason why I watch this guy lol plus his great tips
lol! you're adorable CKR ; )
Folks, you must try this method of cooking a Prime Rib !! I have used this recipe a few times. As far as I am concerned, this is the ‘only way’ to cook Prime Rib !! It truly is Fool Proof !! I will never use any other method. I always get ‘rave’ reviews on my Prime Rib !!
Thank You to Kent and Shannon !!
Dave Wentworth
Glad you enjoyed and thanks Dave for watching
Kent, I am going to cook Prime Rib
Again this year. Everyone raves about your Recipe !! This is the only way to cook a Prime Rib !!
I hope You and Shannon have a great Christmas and a Very Happy New Year !! Dave Wentworth
Ok I tried this and boy did it come out perfect. I made it ahead of time and I used a 6lbs roast for 4 people. I cut it thick and right before serving I chard the the top and bottom of each slice 1min each side on the broiler. Delicious and still was medium rare it was so juicy and flavorful thank you. so much
So glad y'all enjoyed