Perfect Prime Rib - The No Fail Method
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- เผยแพร่เมื่อ 13 ธ.ค. 2023
- Today we're making prime rib au jus with creamy horseradish sauce. We hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/prime-rib...
INGREDIENTS WITH GRAM AMOUNTS
1 6-pound (2800g) Prime rib or beef rib roast - rib bones removed and tied back up (ask the butcher)
3 tablespoons (30g) Diamond Kosher salt or 2 tablespoons (30g) Morton's Kosher salt
1 tablespoon (6g) coarse black pepper
For the au jus
3 tablespoons (40g) olive oil
3 pounds (1360g) oxtails, neck bones, meaty beef bones
1 teaspoon beef base - see notes in print recipe
6 cups low-sodium beef stock
1/2 cup (120g) dry red wine
5 cloves garlic
2 large carrots - chopped
3 ribs celery - chopped
1 large onion - chopped
1 tablespoon (13g) tomato paste
2 sprigs thyme
1 large bay leaf
salt and pepper - to taste
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Billy Mark: @bluecrestproductions
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Color of prime rib. If it's red (below 115f) that is rare. Imo, prime rib shouldn't be done this way because it is overly chewy and cold. The finished temp here was 129f which is medium-rare. Cook to your liking though! Salting overnight really improves the flavor. And if you have easy access and can deal with the cold, finishing the roast on a grill is easier. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast
I totally agree with the temperature you cooked it at, way too chewy and cold when made rare idk how people can enjoy that
I agree... The fatty cuts taste better when the fat has rendered more (by getting to med-rare).
i know a chef of president trump.
this is exactly how he likes his prime rib!
good job!
2:42 the trick I remember for Worchestershire sauce is to call it "what's-this-here-sauce".
Don't cut the Bone off I found that Cooking it like this that the Flavor of the meat turned out like Deli Roast Beef. Not Juicy at all and I prefer my Ajus to taste like really Flavorful Beef. Not Garlic and Onions this would make for some Good Sandwiches I'll Never Cook an Expensive Rib roast like this again. Sorry JMO
This is probably my favorite cooking channel since I found it. He just has such chill dad in his element energy and I love it. You're the older white poppa I never knew I wanted. 🥺🥺🥺
Hahaha nice. I like this channel also
Also, his photography of his finished food recipes are gorgeous; better than anyone I’ve watched.
Hwllo, just wanted to let you know that in Romania, we use the cooked vegetables from the stock and the meat from the bone to make a bouef salat, we also add pickled cucumbers and a boiled potatoe, mayonaisse, and in some placess in Romania they garnishe it wwith pickeled peperrs. I am pretty sure you can find online the recipe. Happy Hollidays from Romania.
That sounds delicious!
LOL it isn't.@@jonkbaby
@@JamesCAsphalt8yeah, that sounds disgusting IMO lol
I've said it before....THIS man needs to have a television show....THE BEST....
No, he needs a restaurant , especially one in Long Island and another (for us snowbirds) in Florida.
My late grandmother used to make prime rib every Christmas. My mom has the recipie but she still cant perfect it. It was medium rare on point every time with no temp gauges. Old heads knew how to do it.
I really enjoy that you include your family in your videos. It adds "personality" as well as great recipes and cooking instructions. Thanks, and keep up the great work! Would you link your roasting pan please?
@SipandFeast the way I have always done prime rib roast is with putting it in a cold oven, then turn the oven on to 500°F and once the oven is preheated set a timer for 5 minutes per pound and when the time is up shut off the oven and let it sit in the oven till the oven cools down (never opening the door from the time you turn it on till the oven is cooled). Makes a nice med-rare roast.
Proper way to cook prime rib.
I’ve been using this approach the past half dozen prime ribs. Problem is there’s no juices. And the oven is off limits for more than two hours. I’m gonna try @SipandFeast
I tried that, and roast was ice cold and uncooked!!
This is the first time I’ve heard about the beef/salt ratio it’s always been “salt liberally” which could mean different things to different people so thank you! Merry Christmas 🎄
Prime Rib/Rib Roast for the holidays used to intimidate the heck out of me. Especially if I was entertaining. Nothing is worse than wringing your hands in a smoked-up kitchen, with guests at the table, the fire alarm blaring, and a roast of questionable doneness spattering up your oven. We've had them turn out from twitching red to that really heart-breaking gray. Never again!! This year we used your low and slow method, and it was an absolute pleasure. Our only variation is that we did not tie the bones back on. This allowed us to truss it up into a virtual tube shape for even cooking. Ours was pretty small (3.5 #) and I pulled it from the 250 oven at 117 degrees. Back under the broiler after 25 min or so rest (it was 130) for a quick color session and it was absolutely perfect throughout. Thank you so much for removing the mystery of the perfect rib roast preparation!
Thank you! I’m making this for our Christmas dinner and have been collecting different methods to decide how I want to tackle it. Your method makes the most sense to me. I’ll check back in after the holiday. 😁
I’ve been watching lots of prime rib videos in preparation for Christmas dinner. THIS will be my method & recipe. Sip & Feast is my first go to for any recipe.
I always appreciate the level of detail and information in your videos: a recipe, a knot tying lesson, and some consumer testing info about the stock versus store bought base for au jus....One thing about collecting dripping for yorkshire pudding. You could make your stock for your au jus the day before, throw it in the fridge and then just yank the solidified fat off. Melt it in a muffin pan and make mini yorkshires in your oven that's hot after you've pulled your beef out. The key to making great yorkshire is to make the batter at the start of the day, let it rest and pre-heat the fat in the pan before you add the batter. You will have fully puffed individual yorkshires in the time that it takes for your roast to rest. The other thing is, I do roast potatoes, par boil them and pre-heat more beef fat on a cookie sheet and roast at same time in the oven with the yorkshires while the beef rests. Both take ~20 minutes to brown. If you have a convection fan you can knock that time down further...
You almost hit 1M. I watched your videos over a year ago your channel has grown so much. I’m so happy for you.
I love your attitude towards cooking, it makes me feel relaxed to know even if I make a little misstep that it's still going to be alright. Also really enjoy how you get your family involved. Happy holidays :)
I like how thorough and direct your explanation was. That, with the precise measurements, the demonstrations and the experience based advices give me the confidence that i could do this. 👍🏽
Thank you! On Christmas Day 2023, I made my first Choice Standing Rib Roast 7 lbs from Costco following your directions for cooking one. Followed the slow cooking method. It was perfect. Excellent explanation. Thank you so much.
Just came home with my rib roast and there you were! Thanks for all the recipes you share. This will be my Christmas recipe. Merry Christmas!!
Hope you enjoy!
Please dry brine. Your family will thank you later
Love listening to you both talking about food😊
MERRY CHRISTMAS from Stockholm ❤
My family swears by the James Beard method for prime rib. We prepare the meat just like you do, but we essentially cook it the reverse way. We crank the oven to 500F, and cook the roast at that temperature for 5 minutes per pound, usually 25-30 minutes. Then you just turn the oven off, and let it sit undisturbed for 3 hours. The roast comes out perfectly medium all the way through.
That sounds good too. I like it!
We slather it with butter and tarragon, do the same 5 min / pound at 500°, turn off the heat, but leave it in the oven for 2 hours uninterrupted! Perfect everytime! Lots of juice for great gravy too! Buon appetito 😊
Every year for my birthday I have this dish. I get one twice the size and it feeds the whole family and I can have lots of slices. I have with roast potatoes and goose fat, sprouts, yourkshire pudding... I've had it for 5 years straight, and probably every single birthday for the rest of my life
.....now I know why I read these comments....I should have been using goose fat to supplement the minimal beef fat when I make yorkshire pudding....way to game up the channel, Happy Birthday.....
we have dozens of geese in our back yard, come help yourself.@@MattGPT-eh4cp
There's a lot of bad prime rib advice on TH-cam, but this is spot-on. Really nicely done. Bon appetit!
Thanks so much!
Oh there is nothing like a great Prime Rib!! Love it! ♥️♥️♥️🌺🌺
This is normally our go to for Christmas eve inner, along with Yorkshire pudding, creamed corn (Gulliver's version with heavy cream, sugar, butter, etc), and creamed spinach along with horse radish sauce. Yum!
I’m sorry. You didn’t say what time I should come over for dinner. I can bring a homemade cheesecake or a salad!
@@dorothyyoung8231 pick me up on the way! lol I’ll make some southern Mac and cheese, banana pudding for dessert or anything you’d like!
I was just to say the same thing Yorkshire puds are a must 👍
Same here except for the corn! I also love to make an herb crust for the beef and herbed popovers. I think Christmas Eve dinner is our favorite meal of the whole year! 😋
@@dorothyyoung8231 i should add, for dessert is Grand Marnier soufflé
Jim, this was an outstanding tutorial on making perfect prime rib! I loved everything about it. It really shows off your expertise in this dish! And so many great tips! I loved that you showed how to cut the bone off for easy carving later, and I especially enjoyed learning how to tie it using a slip knot. I always prefer tying a roast without cutting the twine; I prefer keeping it attached to the roll and looping it over as you go.
Really, you outdid yourself! Best instruction out there anywhere. Thanks so much!
We’ll be making ours just like you showed here.
And that knife looks so great. I know that Tramomtia brand; it’s what restaurants and professional chefs use and it’s not expensive. Gotta get one!
Thanks for this video. I'm doing a 3 bone roast for Christmas and I already bought Better Than Bullion last month. So it's good to know I can use it. Because of my high blood pressure I might go a little easier on the salt. I will also leave a little more meat on the bones because my spouse likes meaty bbq ribs for another meal. Thank you again and Merry Christmas.
Happy New Year James to you and your family, by far the most trusted person I follow. All of your recipes I’ve tried are always great and you make it easy to follow. This one however tops them all.I’ve always wondered what was the inside secret to prime rib to make it taste like it does at the restaurant. Yesterday you made it happen it was outstanding , I couldn’t have been happier . Thank you so much
Love your recipes so much and your whole approach to making cooking accessible to everyone. Sending you and your beautiful family best wishes for the festive season 💓🎄🙏
Best tutorial ever. Makes things so much easier. Thank You and Happy Holidays to you and Family.
Thank you so much for this video! It's been 30 plus years since I made prime rib, it was so delicious! I am so happy I clicked on the recommended video of your NY deli Tuna Salad, video or I wouldn't have found your prime rib video. Thank you!
Making this for Christmas. I really enjoy your channel and have made several dishes that are all wonderful. Thank you!
OMG I followed your recipe to a T and it was a huge hit! I really screwed up a prime rib with a “leave it in the oven all day after getting it hot” and thought I would not waste $80 again. This was so successful my lovely wife said it’s our mandatory Christmas dinner for now on. We found you from your most favorite (here) stuffed mushrooms but now love you for this prime rib recipe. You rock and please keep our kitchen rocking as well!!!! Happy Holidays!!!!!!!!!!!!!!!!!🎉🎉🎉🎉🎉🎉
Love your channel man!
The way you include the family, and just roll with things, it’s how my cooking journey is going with the kids
That horseradish sauce looks amazing well the whole thing looks like chefs kiss and with the alcohol I will be sober 30 yrs and I actually have no issue with someone cooking with alcohol it’s just I wouldn’t know what to get or how it tastes so I just omit it your videos are just the best I look forward to them every week also look forward to Tara and James too ❤
After numerous AA meetings I have learned COOKING with alcohol is ok, the heat removes the actual alcohol so we’re good.🙏🏻🙏🏻❤️❤️
I just love your approach to cooking. Relaxed but precise. I dunno. That sounds wrong but it isn’t. You insist 9n some specifics that make the difference but allow for lots of flex elsewhere. And your relationship with the ‘judge’ is heartwarming. AND I love the things you cook. Like tonight’s prime rib. Bravo and keep it up. ❤
I made this at Christmas and it was perfect. Our guests couldn't say more about how good it was. Thank you!
i started watching your channel because i wanted to cook pasta alfredo, i did and it was great! then i liked the vibe, i susbribed, and now i just come back every time not for the receipe but just for the tutorial experience and the vibe, just really entertaining i love it :)
Alright man! I'm trying your way this year. You've never let me down before so I have confidence! Thank you!
Made your recipe for Christmas Eve this year and it came out perfect. This is my go-to method from now on! Thanks Jim!
Thank you - I was always scared of making prime rib but now I’m pretty at ease 🥂
Great video. I like the low and slow method too. It looked rather medium/medium well to me so I'll cook it to 120 max before I let it rest. The au jus looks amazing. I love all of your videos! Best.
Wonderful, thank you and Merry Christmas!
I made our rib roast last year with compound butter made with roasted garlic. It was fantastic. Your roast look good! Buon Natale
Tried this today, absoloutly amazing the beef came out 10/10 lovley pink and juicy with a good crispy crust with loads of flavour! Absoloute hit in the household for xmas eve dinner, the dogs loved the left overs too
Thank you for making your videos! I really love them! I have never even considered trying to make prime rib (why? Dont know). But now I will try! Hope you have a wonderful holiday w your fam.
Your methods are reliable. Well suited for novice and experienced cooks . “Well Done”
Perfect timing!! I'm doing a standing rib roast for the first time for the family Christmas Eve dinner and I haven't been able to find a recipe for au jus from a trusted source before now! As for the horseradish sauce, any chance you'll add that to the printed recipe on your site? Or maybe as a separate recipe? Also, thank you for the tip about deboning first!! I never would have thought of removing them and then just tying them back on. Best of both worlds!
Heading out for some neck bones...
Great video. Since finding you a month or so ago. I cannot tell you how much you have improved my cooking. You break down what most make complex into terms and techniques I can understand.
Merry Christmas to you and your family.
Mine will be eating this!!
BRAVO!👏Thank you for another great recipe and instructional video🏆😋💕
That's perfectly cooked imo. You're spot on about the color. Thanks for another wonderful video, I'll definitely be following it this holiday season.
Hi bud and hi from Canada...so like i said i was gonna make it and i did Sunday past and i made a 4 rib 10k prime rib...and had 12 guests they agreed with me after compensating they said your take on it was absolutely fantastic. TYVM, i am a good cook but now cause of you i am a great cook hehehehe!!!!
Wonderful. It looks so easy to prepare. Nice video😊
Looks so GOOD...
Thanks for the recipe..
Thank you for all your cooking demos and you’re very lucky that your family enjoys being part of them. Merry Christmas from Chanhassen, MN. Skillet
Pro tip regarding smoke detectors... if you travel a bit and stay in hotels, take the shower caps home with you. Then, when you're gonna do something like this cover your smoke detector with the shower cap to prevent it from going off
Great tip! I usually have to prep my kitchen before anything that’s going to smoke. Open windows, grab a fan..... This is so useful.
Oh Thank you! Ours turned out Perfect!!! So Love the Creamy Horseradish Sause! My New favorite too!
This is the only prime rib video that has tempted me to try it myself. Great job!
Delicious ! Great job, I plan on trying this method.
Right on time for Christmas. Thank you!🙏
Rather than broil to sear, while roast is resting from initial cook, crank up the oven to 500-550 degrees for 45 min to an hour. Then, when ready to serve, put roast in super hot oven to sear. It will sear more evenly and you dont have to mess with flipping it.
And you don't have the smoke alarm issue either.
Made this for Christmas and making it for Easter. Excellent Au Jus!!!!!
I bought one several years ago but I wasn’t confident in how to cook it. Now I feel like I too can make a good roast. Thanks Jim.
My new favorite …..I did this last year and it was fabulous even with a choice cut!
nice thanks for this...and tyvm for making sense...how you articulate is awesome!!!...i am a French man so it's nice to see how some one like you can communicate in simple terms. Gonna go shopping today in a hour gonna make it tomorrow.
Wow! This prime rib roast looks scrumptious! Thanks for sharing the tips how to add the string around the roast and what temperature to cook the roast. Helene
Most of this excellent video is consistent with my own reverse-sear prime rib that I've been doing for years. I think there's an easier way to finish it, though.
I do the same prep as you suggest -- I cut the rib(s), tie it, salt it, and leave it uncovered in the fridge for at least 24 hours. Similarly, I also leave it on the counter for a few (2-3) hours. Mine are usually at around 50 deg F internal temp when I put them in the oven. I leave the roast into a 225 deg F oven (slightly cooler than yours) and set the alarm temp on my thermometer to 120 deg F.
When the meat is at temp, I tent it with foil as you suggest and crank the oven to 500 deg F while the meat rests. After 20-30 minutes, I put the meat back into the hot oven and leave it for 10-15 minutes. No need to fuss with the broiler, foil, or any of that. It does smoke, though -- I open the windows, turn the fans on,, and shut the bedroom doors to avoid smoke alarm chaos.
After 15 minutes the meat comes out delicious and ready to carve. When I slice the beef, a small amount of jus drains into the cutting board well. I pour that off into a little serving glass and call it done. It's just enough to glisten a slice of beef or add some flavor to the potatoes that are always on the side.
Prime rib is easy and delicious this way.
1:55 what do you mean more garlic will "probably" be alright? more garlic is always a yes!
Add finely minced green apples (any really favorable apple) to your horseradish sauce….off the charts!😊
thank you for putting this up i'm making this for the first time this year
GREAT VIDEO, GREAT RECIPE!!! Thank you. God Bless and stay safe.
Thank you for such great cooking tips
Hi I’ve watched your videos a few times and I really like your style, content and insights I’m a keen cook too and although a UK resident lived in Italy for four years I have also spent some time in the US and love the Steaks. Please keep up the great work, the addition of your wife is also really nice Andy
Oh that end piece if you could ship that to jersey it would be appreciated 😂😂😂😂😂
Great vid! I like using a turkey baster to go under the fat in au jus or gravy, and suck out and transfer all the good stuff, leaving the fat behind.
here is a tip for getting rid of the fat from the aus jus is they sell a kind of fire king glass mesuring cup with a spout that comes from the bottom so it only pours out the non fat so easy
I've seen those & I'll definitely be getting one. 💜👍
I have learned so much from your videos! Thank you.
Thank you! Looks delicious.
Made the Prime Rib for NYE ! Great recipe, and it turned out beautifully. I didn't have the time to let the meat sit in my fridge salted overnight but still loved the flavor. Thanks
If I could only eat my computer monitor right now.....Fabulous!! Thanks so much for your videos, James....Merry Merry Christmas to you and all your family - and a wonderful 2024!!🥰
New subscriber. Thanks for this - definitely trying your method next time.🇨🇦
You are so correct. I always pull prime rib at 135 degrees perfect temperature and as always,thanks for sharing.
Have our in the oven now Thankyou for the info
Merry Christmas
You promised it was coming and here it is. looking forward to blowing my father-in-law's mind with this, maybe he'll finally give me the "that'll do, pig" proud look.
I’ve tried cooking prime Rib a number of different ways, heat the oven to 500 degrees, put the prime rib in and shut the oven off and don’t open the door for three hours, cook at 325 until internal temp is 125, a couple others and the best way ever is slow and steady, 225-250 until it hits 127-130 for medium rare.
This way works the best and it’s done the same, from end to end, exactly the same. I use the bones from the meat that was previously cut off and retied back on, when you take the meat out, cut the strings and remove the bones and then tent the meat while it rests, to make the au jus. The meat can rest from 30-60 minutes and that’s just enough time to make it. I put some dry red wine in and some boxed broth in to make the au jus. I think I’ll try to make it ahead next year and add the the veggies and stuff or at least have that much done. When we cook it this way there is very little drippings from when you let it rest, as you could see. I don’t think I’ve ever gotten that much, just saying you’re not going to get much to use.
It does take a longer time to cook, 3-5 hours but if you’re going to spend the money and you really want something outstanding, just follow this recipe and you’ll be happy you did.
We just use an instant read thermometer and the one we use is called a Thermopro, it’s foldable so it stores nice, it’s dependable, it shuts itself off, we use for everything including as a candy thermometer. Just go to Amazon and they’re on sale for $22.19, they even make a nice Christmas gift.
Hey, thanks for sharing! Merry Christmas to you and everyone else out there!
This is a better method than traditional roasting, but IMO the perfect rib roast recipe is the timed mathematical method (AKA “Western method”). James Beard’s recipe in American Cookery is my go to method.
1. Season roast with salt (1% by weight), pepper, and any other seasonings you like and allow to rest uncovered for 24 hours in the refrigerator.
2. Before cooking, remove roast and allow to sit out for several hours.
3. Preheat oven to 375° F.
4. Put roast on a roasting rack in a roasting pan and in the oven 8 1/2 hours before you want to serve it.
5. Cook for 1 hour at 375°F.
6. Turn the oven off and leave roast in the oven. Do NOT open the oven door.
7. 1 hour before dinner, turn the oven on again to 375°F and roast for 1 hour.
8. Allow to rest 20 minutes before carving.
This method works for roasts ranging from 6 to 12 pounds and produces a roast similar to the steamship roast served at fancy buffets-perfectly medium rare in the center.
I cooked a roast this way and it DID work. I learned a LOT about cooking roast!
Bravo Sir. Best Rib Roast video out there! 👍👍
This is my Boxing Day go to if I go out for Christmas dinner, that way I have room in my refrigerator for the roast to dry brine. I also serve this with Yorkshire pudding, the grease from the roast gives them amazing flavour.
Yorkshireman here, love that you guys eat yorkshire puddings with your beef 😊
I've made multiple of your recipes, and they've all turned out amazing. Have you guys thought about doing your own cookbook?
Great video man. Thanks for sharing
Great video. Cooing a 13 pound prime rib no bones for Easter. I love the Au Jus recipe. Great cook!
Looks great, going to watch for some prime rib sales right after Christmas.
From my local casino's bar restaurant, i usually have my slice of prime rib grilled as close to medium. That extra char from grilling on the surface(not just the sides) gives it a different flavor profile while keeping it tender. The fatty slice also helps a lot too. So the center of the slice isn't dry and flavorless since the cook season the surface of the slice again when it's grilled. So the result is that when it's served to me on a plate, it's still warm and seasoned like a very tender steak that just came out of the grill instead of been on the cutting rack for over half an hour already&very dry with the juices already gone.
looked great. Forgettabout Christmas, I'm making it this weekend.
This is one of my favorite cooking channels, and I have used this method for my Xmas standing rib roast the last couple years. For temperature and finished product overall, it works perfectly every time. The only thing I have needed to change it the amount of salt. A 5 lb roast comes out to 22 grams of salt. Last two years, I have used about this much kosher salt for my 5 lb roast, and the final roast is too salty for me. Next year, I may just cut it down to 15 or so.
Im making this for my family this weekend!
Perfect for the holidays
Just in time for Christmas. Thanks James!
Thank you so much!
Great I think I’m gonna try this recipe for Christmas…. Thanks brother
I swear by the tied method of de-boning the roast. It gets all the flavor, but makes the roast so much easier to cut.
I used to like to use straight prepared horseradish that my grandpa made, when he was still alive, as opposed to a horseradish sauce. But, that’s just a personal preference.
Either way, good stuff. Happy Holidays.