Merry Christmas!! Thanks for the inspiration. Always love watching you make food magic!! Seared my rib roast @ 500 degrees and finishing mine off in the oven at 375F. Using Boars Head Horseradish Cream, Colman's Mustard, and Boars Head Mustard.
Doing a rotisserie garlic/horseradish/herb crusted 4 bone rib roast (bone in) for Christmas. Hope to get anywhere near as impressive as your masterpiece here!
Making this for tonight. 6lb prime rib. I made your smoke sear prime rib with the garlic horseradish sauce last Xmas. It was awesome. Looking forward to tonight. Happy New Year!
Adding the crust builder looks amazing! I usually blacken with leftover slices and Lane’s BBQ Blacking is my second favorite seasoning after the scorpion that use to cook the prime rib! BOOM!
Another great bit of real education. Yes, the rest is the hardest part. That said, try pulling it at ~118 and resting for 30 minutes. The succulence factor is extraordinary..
118 is a freer temp for a choice cut but when dealing with a prime cut if find best to take it further so the collagen has time to break down into gelatin, so you get what you’re paying for.
Hey chef Eric what an awesome prime rib that is 😋🥰 ready to serve on the table ready for Christmas eve 🌲 Here by I wish you a merry Christmas and a wonderful happy bbq grill 2023 year🍾🥂🎊🎊🎊 I m waiting for the up coming video's 😋 👍🤙
Bonjjour Chef I like your recipes ! And at 3'10" et voilà !!! You have the chance, because no moutarde de Dijon in France since 18/24 months ! So, I So I make my own mustard, from seeds;
There are a lot of glove changes that are not shown but ya, everything gets washed after the shoot. Thanks heaps for watching and taking the time to comment🤙🏽
Cook, eat, peace. Merry Christmas.
🎉🎉🎉
Looks Incredible!!!! I could not agree more with you, simple things do right aways win.
Absolutely 🎉
Merry Christmas!! Thanks for the inspiration. Always love watching you make food magic!! Seared my rib roast @ 500 degrees and finishing mine off in the oven at 375F. Using Boars Head Horseradish Cream, Colman's Mustard, and Boars Head Mustard.
Awesome
Doing a rotisserie garlic/horseradish/herb crusted 4 bone rib roast (bone in) for Christmas. Hope to get anywhere near as impressive as your masterpiece here!
Keen us posted
Merry Christmas 🎉
Merry Christmas and Happy New Year Chef! Can’t wait to see what you have for us in 2023!
Going to be a delicious year!!!
Merry Christmas chef! And a happy new year ! I prefer horse radish mixed with a small amount of sour cream.
Making this for tonight. 6lb prime rib. I made your smoke sear prime rib with the garlic horseradish sauce last Xmas. It was awesome. Looking forward to tonight. Happy New Year!
Happy New Year Craig
Adding the crust builder looks amazing! I usually blacken with leftover slices and Lane’s BBQ Blacking is my second favorite seasoning after the scorpion that use to cook the prime rib! BOOM!
Outstanding 🎉
What’s the scorpion seasoning?
Another great bit of real education. Yes, the rest is the hardest part. That said, try pulling it at ~118 and resting for 30 minutes. The succulence factor is extraordinary..
118 is a freer temp for a choice cut but when dealing with a prime cut if find best to take it further so the collagen has time to break down into gelatin, so you get what you’re paying for.
I've got a chunk of a ribeye loin left over to make for Christmas and I think I'll go this route, thanks chef.
Perfecto 🎉🎉🎉
Looks really good! That sauce mixture sounds delicious - gonna try it.
Sooo good
No Comments Chef! Have a M/Xmas and HNY Eric!
Back at ya my friend 🎉
Merry Christmas and a happy new year 🎉 one of your best
Such a fun cook,
Merry Christmas
I've started to use a horseradish German mustard slather on my prime rib last couple of cooks, planning on doing so tomorrow, it's a game changer
Fantastic 🎉🎉🎉
Absolutely beautiful Chef Eric. Can’t wait to try my 1st one soon. Merry Christmas…
Merry Christmas Scott, keep us posted ⚡️🥂
Looks amazing!
Great method 🎉🎉🎉
If you ever get to the UP of Michigan, swing by, I'll put you to work.. :) Looks awesome as always.. :)
Cheers Mark, always good to have a backup plan🤙🏽
Happy holidays 🎉
Awesome video! Jimmy V. in Charlottesville!
Chef, I will be doing something very close to this tomorrow. a combination of Dijon and hatch green chilis.
Yessss🎉🎉🎉🎉
Hi Chef,
I wanted to ask where i can get your over the shoulders apron? I appreciate your response. Thank you.
XApron is the maker
Hey chef Eric what an awesome prime rib that is 😋🥰 ready to serve on the table ready for Christmas eve 🌲
Here by I wish you a merry Christmas and a wonderful happy bbq grill 2023 year🍾🥂🎊🎊🎊 I m waiting for the up coming video's 😋 👍🤙
Cheers my friend. Happy holidays to you and your🎉🎉🎉
Amazing cook.. that mustard also looks off tbe hook
So good my friend 🎉🎉🎉
Looks awesome! How is the yellow fat different from a more white colored fat that you’d find in the grocery store?
It’s actually the beta-carotene from the grass. So rich and lush!!!
Store cattle are often grain or corn fed and that'll make the fat nice and white. Grass fed beef typically develop a nice yellow fat
😍😍😍
Bonjjour Chef I like your recipes ! And at 3'10" et voilà !!! You have the chance, because no moutarde de Dijon in France since 18/24 months ! So, I So I make my own mustard, from seeds;
Oh my goodness
Oh mon Dieu
🎉🎉🎉🎉
Way to make it hall my friend
like it
shouldnt it be done with SloRoller?
If you have one, absolutely 👍🏽
Happy holidays
Chef Eric doesn't use a thermometer,
he is the thermometer.
And then the myth was shattered....
🤣⚡️🤙🏽⚡️
It’s like brisket. The nerves fire on all cylinders hoping you don’t tank a $100+ piece of meat.
Well, you can always pull it early, slice it into steaks and reverse sear them… Love that method…. Best of both words
Touch the raw meat with gloves, then touch everything with those same dirty gloves!
Yep, some of us live in the real world and this is how it is done.
and this is perfectly normal
There are a lot of glove changes that are not shown but ya, everything gets washed after the shoot.
Thanks heaps for watching and taking the time to comment🤙🏽
@@ramblingbill9101 I’m glad you are finding the real world on TH-cam 👍
@@jnoob4299 it’s just my back deck bud.
Happy New Year