The Perfect Prime Rib
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Ready to be the host with the most? You need Chef Michael's perfect prime rib roast recipe. Starting with a four-bone Certified Angus Beef ® rib roast, the savory herbs and spices with a slow roast in the oven make for the next level on the classic recipe. Chef Michael shares some of his favorite tips for serving the best roast for your guests.
Link to full recipe: www.certifieda...
Ingredients:
1 (8 to 10 pound) Certified Angus Beef ® prime rib (bone-in rib roast), 4-bone chuck-end preferred
1/4 cup (6 to 8 cloves) finely minced garlic
3 tablespoons sea salt
2 tablespoons Five Peppercorn Mélange
Butcher's twine
3 pounds baby potato blend
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
~~ If it's not CERTIFIED, it's not the best. ~~
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That prime rib does look pretty perfect 👍
I have a little tip for you. With your ball of string find the end of string that is inside the center of the ball. As you pull it out it will always feed from the inside and it won't roll around as you pull.
You did a great job of explaining the process, love those herbs and garlic, it looks amazing! Now I’m off to Costco to get a prime rib roast 😄
Me too Merry Christmas to you all
Just picked mine up there earlier today. They only had boneless in prime unfortunately. But you can ask the butcher for the bones separately. Sometimes they might give it to you. Enjoy
Gorgeous! And for the bones, my favorite 4 people are me, myself and I and 1 "lottery" winner at the table.
Omg....perfectly cooked!
I followed your instructions step by step, man my prime rib turned out perfect. Loved the potato base idea, you’ve got a new subscriber, looking forward to checking out your other posts. Thank you!
I like this better than the 500° and shut the oven off method. For the bones....next day, wrap in foil, cook for 2 hrs at 275°...then under the broiler with BBQ sauce
I have heard of the 500 shut off method. I have never done that. Problems with 500 shutoff method? I am curious.
@@mhammer5i did it last year . 1 hour at 500 then 3 hours with the oven off. Dont open..came out perfect
@@mhammer5method X. It works great 👍
The MOST PERFECT ROAST ! ( Not BURNT the Oven ) but so Beautiful ! Love it ! Thank Again !
Love it ! Simple& Easy ! Thanks !
The Bones are for the chef as payment for a job well done. No pun intended! :)
Thank You --- going to make our prime rib as you detailed....... 😁
Looks fabulous! Will be trying this method in a couple days! I've always had success with standing rib roast but I always like trying different techniques.
looks so good!
I can’t eat it looking like that. It has to cook more for me.
Same, I like it more done than that; that looks med. rare while I prefer just medium. (just a little pink).
That is absolutely beautiful!
I’ll bring mine up to 120° it’s still medium rare and it’s still got the nice blood but the pink is more like yours at the top not the bottom. But this is a beautiful beautiful roast my God it’s beautiful.👊💖 and love your application of seasonings and the potatoes💖
Looks beautiful!
Where’s the au jus?
Thank you! This recipe doesn't have Au Jus but feel free to add some!
Nice work, chef.
Great knife!
Simply Beautiful!!
I like the roasting pan. Where did you get it ?
Here is our new Roasting Pan! shop.certifiedangusbeef.com/products/reverse-sear-pan?_pos=1&_sid=f99264341&_ss=r
@@CertifiedAngusBeefTestKitchen thank you Sir
No green side dish’s ? Creamed Spinach or corn is a must & Yorkshire Pudding 👍😎 Au Jus & Beef Gravy 🇬🇧🏴🇺🇸🇺🇸
Mick, Gonna try Yorkshire pudding this year, Thanks!
Any thoughts on cooking bags for a rib roast? Ive done it for years, it saves a large amount of drippings.
Ruins the crust
agree! And it ruins the smalls too! The smell that you do get, a kind of "wet brown bag mixed with hints of papyrus and brown sugar!), conflicts with the usual kitchen smells in my house, which is a kind of mix of roasting beef and fresh processed cannabis ! Happy Holidays!
Nicely done, what brand apron?
Here is the apron! shop.certifiedangusbeef.com/products/leather-apron
What about tying the fat between the bone & meat to contribute to flavor???
I was thinking of adding it to the potatoes. So that it renders and then you can have crackling type fat.
In my local casino's restaurant, i usually ask for my Prime Rib slice served as medium rare&have it grilled. Sometimes they season it with just the salt&pepper and just need a bit of char with grilled marks on it. So when you ask for it to be medium rare, grilling it makes it medium on the surface. Grilling it seals the juices and the char gives it a different flavor profile so that the center of the steak doesn't taste dry but still very tender. It's not a secret item on the menu but it's not advertised as the kitchen staff has no issues grilling it after it's been sliced. Does anyone else get their Prime Rib steak served this way or am i the only one that came up with this steak hack?
Dammme nice. I follow your soul vide recipe.
How would you make this in a ninja combi
Good vid. Thanks! Spell check, maybe? Lol!
Delish
I did mine differently with equally perfect results. There's a bunch of ways to do it... Enjoyed the video though! I'd go make a sandwich from the leftovers if it wasn't 2 am. Not worth hearing the wife, and daughter's complaints...
When you smash it in your block I feel like you leave a lot of the flavor on your block and take it away from the garlic
What No horseradish sauce 😢
Honest question: why put the bones back on?
Wait till you taste them…
For flavouring of the au jus.
🙂👍🏻
That fresh garlic is gonna burn
Where's the other guy?!
Use a Garlic Press
Whats with the goofy background music. Otherwise, looks delicious.
No horseradish?
It’s not cooked enough too raw
It’s perfect. It’s not raw
@@jackerdelac9065It's too rare for me. I prefer medium.
Nice job on the prime rib. I disagree with putting the roast in at 55 degrees. Try letting the roast sit out for hours before you put it in the oven. The tenderness and flavor is so much more when the roast goes in the oven at room temperature.
Folks have their own way of cooking😅
I just made one a few days ago…middle of the roast was 31° it turned out great…I know there are many opinions, but it might not make much of a difference.
However, I started at 250°…gradually increased it…and ended with 500° for 10 minutes to sear it.
It came out perfect!!!
Man, that looks so good!
I loved the video. I did not like the background music. Looks amazing !
CEO of Beef ❤❤❤
Вкусное и сочное мясо! Супер ! Спасибо Вам! 👍👍Delicious and juicy meat! Super! Thank you!👍👍
I'm cooking one tomorrow. Thanks!
yummy
"Save your 4 prime bone ribs for your favorite people" Me me me and me!
😀
What about me?
That looks awesome
NICE
Absolutely Perfect. Thank You.
Everything great except you should have removed the membrane from the ribs before cooking.
Ribs for your 4 favorite people??? I don’t think so….. ALL MINE!! Won’t even make it to the table.😎 Looks AMAZING chef! Nice job😎🥰😎💪
Очень красиво и очень аппетитно!
That is a nice PR, but I was taught the inside should be 130-140°, not 120
From what I saw in the graphics, the temp came out at 130 after tenting in foil and letting it rest a full 20 minutes. It continues to cook some until cut.
I like how there are new comments
Cool dude
Oven temp and roast temp??
Here's the beef😋😋😋😋😋😋😋!
Hi all! Here I am once again debating the pros and cons of whether you should or should not wrap your bone-in roast with plastic wrap before you do your overnight in the refrigerator. My vote remains with the no wrap cooks! I have tried both ways and my vote is because of the super "crust" on the beef that I enjoy when I leave the roast exposed on the top shelf of the frig (not the bottom shelf! I have no room on the bottom shelf). (P.S. My vote will remain firm, no matter how many calls I get from Trump and his band of insurrectionists! LOL! Happy Holidays, everyone! .
I did your prep method on an 8 pound roast, but didn’t wrap it in plastic wrap - just let it sit uncovered for 24 hours in the fridge. Then back to close to room temperature. Then roasted at 500 degrees for 1 hour (flipped about 35 minutes in) then turned the oven completely off and let it go for two hours (reached 125 degrees), rest for about 30 minutes. PERFECT!!!!!! ❤
Thanks, need to replace keyboard as it is covered in drool - so yummy looking prime rib
This is the best recipe out of ALL I’ve seen!!
Perfect and I made it the same way ❤
Did he ever say what temperature he cooked the rib? Must have missed it...
Why would you not just buy one without the bone,the sweeter the meat next to the bone.
So what temperatures were they cooked at in the convention oven?
Why not taking the bone off after the roast is cooked?
Good job ! You made a nice roast here !!
Reverse sear is the only way in the oven!
No grey. Messed up buddy’s
Gotta take a bite out of it like in other videos!
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
👍🏼👍🏼
So what is the time and temperature using convention oven ?
He pulled it at 115.
Similar to what I do, but with two changes. I cook my potatoes separately and poke holes in the beef to insert the herbs. Second, I cook mine on the grill using mesquite wood. It's fabulous. I change the way I cook the potatoes every year and sometimes I add Yorkshire pudding.
YUMMMMMMMM !!!!!!! Those that say it’s still raw, switch to being vegan, and leave the meat to us carnivores !!!!
Careful........... prime rib is not necessarily "prime". The USDA grades beef as Prime, Choices Select and Commercial. Select and Commercial are usually sold an 'ungraded" and used for ground beef and other products. The biggest difference between the grades is the marbling. The more marbling, the more tender and flavorful. I usually pick a Choice Certified Angus beef roast for my Christmas dinner.
.
Most cuts of beef have 4 desperate names. The true name is standing rib roast but Ribeye cut USED to be called the prime ribs. Also a lot of restaurants will use CAB that is next to ribeye to sell as "prime rib". Often hidden as marinated prime rib or hidden in Delmonico style.
IMO, you will not know the difference until you see the sticker price. Happy Holidays!
it is still raw. don't barbeque or cook it . just eat it Raw.
That's medium rare you donut.
@@armabearo😂
Exactly, take a bite before it takes another breath!
It’s rare and juicy and is sooooooo tender!!!
@@armabearo
No, that's not medium. That is RARE. The eye of that ribeye is not cooked - at all.