I made this for Christmas dinner. It was AMAZING! I was worried about messing up dinner and an expensive cut of meat, but everyone was loving it. Thank you!
@johnmausbach5683 best to get an oven safe meat thermometer. Sucks that you just missed Black Friday. People's ovens are wildly different in their temperature accuracy. It's all about the internal temp. Good luck.
Sir! You saved my Christmas dinner! I cooked an 8.5 lb to medium well (140°) and rested for an hour before slicing. It was still well seasoned and juicy. Thank you so much for this recipe.
@TheRipper0101 You pull meats out of the oven or off the grill before the desired temperature and let it rest up. I usually pull my medium-rare prime rib out of the oven at 85° and let it rest up to 135° before slicing.
This made me laugh so hard i started crying at the thought of eating them ribs and my mom coming in not having one. She would have been all pissed off. I Miss You Mom!
🙄These comments regarding temperature/doneness are EXHAUSTING. Cook the roast to your personal preference but certainly don’t criticize others for their choices or opinions. THE POINT IS - this technique and combination of flavors/spices are right on!!!!! 😁Delicious😋 (*traditionally prime rib is served med-rare😉)
@@jaymc7042a little late but for anyone making this in the future, mine was 4lb and took 3hrs and 25min in a 250° oven to hit 123°. It got up to 136° after resting and remained at 136° throughout the browning process. Best prime rib I’ve ever had.
I stumbled upon this video a few days ago when searching for new ideas on how to cook a prime rib for thanksgiving. This was by far the best prime rib I’ve ever cooked. Absolutely amazing and everyone loved it.
if you follow this it will come out as good as it can come out. my recommendation is use a lot of hot horseradish lets just say 4 ounces of hot horseradish will be enough for 11 pounds. and olive oil on outside lots of pepper. The horseradish acts as a acid and it has the most delicious taste when done. use the acid, oil, salt/pepper trifecta so maybe can use limes or lemons but horseradish is the best. ya this roast i got it at 133 f did 240 for 5.5 hours regular baking -not convection. I honestly believe that regular baking comes out superior to convection baking from my experience it just comes out better...
This is a tried and truelly good way to cook it. I used to use sous vide for this roast, not anymore! I highly recommend this one, if you like medium rare like I do, do it this way.
I turned 30 something years old and I tasted prime rib for the first time and oh my goodness it was insane so so delicious I've been missing it out for nearly 40 years
@@djnandoo702 Make sure you have a meat thermometer, prime rib is one expensive lesson that's not worth risking. Though at 250F it should take a 7 lb roast 2-3hrs for 120F. Moreso 2 hrs if you debone like he does.
I followed/used this recipe for NYE a few days ago & WOW!! First time I ever heard of/tried "dry brine" & I'll NEVER make prime rib without this step again! Everyone LOVED it...& yes, the ribs was a yummy "secret" treat!
Here’s a heads up for anyone who says “it’s raw”: it’s not, it’s rare. The reason why it’s safe to eat, while raw meat typically isn’t (at least not without ensuring it is by knowing where you’re getting it from, maybe even just a teeny bit of cooking) is because of the sear. Most of the dangerous bacteria is on the outside of the meat, searing it kills the bacteria, so you can still have that rosy pink without worry. It’s also why you check the internal temp, to ensure it’s at a safe level (especially with chicken or pork). So yeah, if you ever plan on making a rare steak at home, ensure you check the internal temp, and that you sear the outside well. And PLEASE, don’t eat meat raw without ensuring you know where it’s coming from (and that includes beef), and knowing it’s from a safe and reliable source for safe-to eat raw beef. Pork and chicken, just don’t eat those raw, or rare, cook em properly.
@@t-rozbenouameur5304yeah, Germany and Japan have better standards of living for their animals, in the US both eggs and chicken carry a very serious risk of salmonella and pork can contain all sorts of nasties.
@@albeealegend I used a thermometer like he did and cooked it at 250 and pulled it according to his direction when it hit 123. Mine was 5 pounds and I would estimate it took about 2 or 2 1/2 hours let it rest 30 minutes and snacked on the ribs then blasted them at 500 for 10 minutes.
My wife did her first prime rib on Christmas and she followed your recipe, and omg it was amazing it tasted awesome even did the horseradish dip with it. We love you channel and use many of your recipes and watch your videos to get great ideas.
I work with a catering company and we always have this for weddings. 4x what you cooked. I managed to bring a cut of it about the same size as this one from leftovers. Imma be making prime rib sandwiches all week 🔥
I was the head chef for a high end grocery store chain and I would cook up to 40 full prime ribs a week. I basically cooked them exactly like this except I used a bakers oven and rack.
I'm watching this at 11pm... I lost my shit laughing and woke up my family when you said, "you'll have fully rendered ribs that only, you.. the chef, needs to know about..." X-mas miracle 😉 going to happen this year
Did this around Christmas and coming back for an Easter refresher, gonna do it again. We used our electric smoker instead of an oven and the smoke flavor made it out of this world, honestly one of the best uses for beef out there
For those who don't know Prime rib is one of those cuts of meat that is pink in most cases other than very very well done. A prime rib can be well with a huge chunk of pink in it, it's just how that cut of meat cooks.
I don’t do any of that for my prime rib roast. I coat with olive oil (bones on). Cover with Lawry’s garlic salt. Sear at 450 f until internal 75-80 f or 15-30 minutes. Lower heat to LOWEST setting (110-170 f). Roast until internal is at 110-115 f. Take out of oven and let rest 20 minutes. Temp will continue rising until about 125 f for med-rate. Takes 2.5-4 hours. Longer is better. Adjust sear time and when to take out depending on your oven. You can brown the bones later. Cut them off when ready to eat (not before or roast will bleed out). Put in oven at 400 until brown.
@@boblee9599 Take it out (leave covered) about 2 hours before cooking to warm to room temp. Wash off blood, dry, season. Put thermometer in center of smaller side. Sear at 450f until crust is a nice brown/fat cap caramelized (15-20 min). Reduce heat to 110f or lowest setting (or shut off oven). You want to roast as long as possible. Roast until internal temp 110-115f for MR. Take out and rest for 20-30 min. Temp will continue to rise to 120-125f.
Everything is perfect, happy to find this channel and your gloves? Which ones do you use? I want to give them as a gift to a friend and these look really good!
This is the greatest I love the seasoning on it I will try this but I like mine well done 👍✅ I like the seasoning it is a great flavor just for me and I had to have my potato salad with mustard onions and bell pepper little mayonnaise green and black olives with jalapeno peppers I like the Cajun potato salad 🥛
This was the best Prime Rib I have ever made. It was so flavorful and don't skimp on the dipping sauce. Stop looking just make this, you can't go wrong.
Oh man those ribs look so succulent delicious.. I am making this now for our Christmas dinner! Thanks for sharing, I could not find the recipe anywhere in description or nada! Happy Holidays brotha
I did this and putting it back in to sear pushed the temp from 120 to over 150. Blasted it in a convection broiler for 5 minutes after having rested for over an hour at the perfect temp and it ended up ruining it. Thanks.
You rested it for an hour and then 5 minutes of broiling took a prime rib up to 150? That doesn’t add up. I’ve done this dozens of times and after a 1 hour rest, the heat from broiling will not get close to reaching the inside of the roast.
I made this for Christmas dinner. It was AMAZING! I was worried about messing up dinner and an expensive cut of meat, but everyone was loving it. Thank you!
How long did the meat take to cook
I'm giving it a shot.
@johnmausbach5683 best to get an oven safe meat thermometer. Sucks that you just missed Black Friday. People's ovens are wildly different in their temperature accuracy. It's all about the internal temp. Good luck.
Whats the recipe for the paste
2 years later still making this, my family loved it!
This will be my 2nd year making this tonight
In the oven or on the grill
For people wondering about the Mayo horseradish sauce…
Mayo
Dijon mustard
Horseradish
Worcester sauce
Minced garlic
Rosemary
Tablespoon ea
Thank you so much.
Thank you I was confused on what T means lol. What does he use as teaspooon then? Lol
Its in the description dummies
Capital T is tablespoon, lower case t is teaspoon. Did he post the full recipe? I can't find it lol
@@raekell lol I think so! The recipe is in the description!
Sir! You saved my Christmas dinner! I cooked an 8.5 lb to medium well (140°) and rested for an hour before slicing. It was still well seasoned and juicy. Thank you so much for this recipe.
How long did you cook it for?
I know damn well that prime rib was dry
140 F? that ain’t medium well
@TheRipper0101
You pull meats out of the oven or off the grill before the desired temperature and let it rest up. I usually pull my medium-rare prime rib out of the oven at 85° and let it rest up to 135° before slicing.
I'm glad to hear it went well for you but I wouldn't admit to cooking steak to medium well round here: people are extremely militant.
I made this for Christmas brunch, and it was fantastic!!! Then I used leftovers and made a beef stew, was the best ever!
This made me laugh so hard i started crying at the thought of eating them ribs and my mom coming in not having one. She would have been all pissed off. I Miss You Mom!
ngl hopefully it tastes good
@@cdog9962 oh it will!!!
@Yemir Singh it's always a tough time when your loved ones are not around no matter how long ago it was.
so sorry about your mom bro.
@@picklesandoxfordcommas thank you for your condolence.
Man can make Gordon cry in joy because of his cooking
He's made Gordon cry but not from joy 😂
@AnyplaceanywordsYt it's not! It's medium rare!
@AnyplaceanywordsYt no I'm not. I can see that prime rib is medium rare
Bet I will sub :)
@@tutel9496 The cow is still mooing
As soon as he said Montreal Steak Season.. Instant sub, this guy knows his shit.
🙄These comments regarding temperature/doneness are EXHAUSTING. Cook the roast to your personal preference but certainly don’t criticize others for their choices or opinions. THE POINT IS - this technique and combination of flavors/spices are right on!!!!! 😁Delicious😋 (*traditionally prime rib is served med-rare😉)
And that's the best way to eat it too.
It's buttery tender and melts as you eat. 💝💖💝💖
I like criticizing people for overcooking their food.
How dare you criticize ppl for criticizing public posts. Criticism is how society promotes good standards and shames bad behavior. ✌️
Made this tonight for Christmas Eve… unbelievable!! Soo good
Hey do you recall how many hours to get to 123f? Im making it for Christmas dinner tonight
@@jaymc7042a little late but for anyone making this in the future, mine was 4lb and took 3hrs and 25min in a 250° oven to hit 123°. It got up to 136° after resting and remained at 136° throughout the browning process. Best prime rib I’ve ever had.
I stumbled upon this video a few days ago when searching for new ideas on how to cook a prime rib for thanksgiving. This was by far the best prime rib I’ve ever cooked. Absolutely amazing and everyone loved it.
I can't find the full recipe?
I love that you put the full instructions in the description! Thank you so much!
Yes! Key word "Description" not caption.
He didn’t say how long it cooked for though. Thats a fail.
I make prime rib roast several times a year. Last December it was on sale for $6 so I bought 6! Without a doubt this is the best I've ever had.
$6 per pound, or $6 total for each one you bought???
This is my 2nd year making this. Easy recipe to follow and just enough room to adjust to your liking. Thanks again man
All I want for Christmas is for Max to roast me low and slow over applewood 😩😩
edit: i said what i said 😤😤
broo💀💀
Ayo 💀💀
Bro--💀💀💀💀💀💀
frr i want him to rub some modtreal seasoning on me 💪💯
Y just y
I wish TH-cam had notified me of this 2 hours ago, instead of when I'm about to take my prime rib out of the oven ...
Merry Christmas
How did it turn out?
@@doms.6701🧢
😂
Wish TH-cam recommended me this a year ago.. 😅😂
if you follow this it will come out as good as it can come out. my recommendation is use a lot of hot horseradish lets just say 4 ounces of hot horseradish will be enough for 11 pounds. and olive oil on outside lots of pepper. The horseradish acts as a acid and it has the most delicious taste when done. use the acid, oil, salt/pepper trifecta so maybe can use limes or lemons but horseradish is the best. ya this roast i got it at 133 f did 240 for 5.5 hours regular baking -not convection. I honestly believe that regular baking comes out superior to convection baking from my experience it just comes out better...
This is a tried and truelly good way to cook it. I used to use sous vide for this roast, not anymore! I highly recommend this one, if you like medium rare like I do, do it this way.
The local WinCo sells beef ribs cut from rib roasts. I snap them up, season them, and grill them low and slow. Best ribs anyone can ask for.
I turned 30 something years old and I tasted prime rib for the first time and oh my goodness it was insane so so delicious I've been missing it out for nearly 40 years
So you're 39? LOL how long did it take to cook?
How many years did you age while writing this comment?
"perfectly rendered ribs only you, the chef, need to know about"; so in other words...✨chef snack✨
The chef's cut!
I've done this. Devour them in the kitchen by myself
Respect 😂💯
Enjoying my chefs snack today
When i cook….i def eat the ribs too
Dude. I used this recipe yesterday it was the best roast we have ever had. Thank you!
Roughly how long did it take you from the moment it first went into the oven?
@@djnandoo702 Make sure you have a meat thermometer, prime rib is one expensive lesson that's not worth risking. Though at 250F it should take a 7 lb roast 2-3hrs for 120F. Moreso 2 hrs if you debone like he does.
Montreal is the best. Made my first prime rib last night and it turned out great! Thanks for the videos.
As the chef in my family I like the way this man thinks
I followed/used this recipe for NYE a few days ago & WOW!! First time I ever heard of/tried "dry brine" & I'll NEVER make prime rib without this step again!
Everyone LOVED it...& yes, the ribs was a yummy "secret" treat!
How did you make the paste
Here’s a heads up for anyone who says “it’s raw”: it’s not, it’s rare.
The reason why it’s safe to eat, while raw meat typically isn’t (at least not without ensuring it is by knowing where you’re getting it from, maybe even just a teeny bit of cooking) is because of the sear. Most of the dangerous bacteria is on the outside of the meat, searing it kills the bacteria, so you can still have that rosy pink without worry. It’s also why you check the internal temp, to ensure it’s at a safe level (especially with chicken or pork). So yeah, if you ever plan on making a rare steak at home, ensure you check the internal temp, and that you sear the outside well. And PLEASE, don’t eat meat raw without ensuring you know where it’s coming from (and that includes beef), and knowing it’s from a safe and reliable source for safe-to eat raw beef. Pork and chicken, just don’t eat those raw, or rare, cook em properly.
Ong that cow still mooing 💀💀💀💀💀
@@lost2524 its not go enjoy your leather well done without being ridicolous
Ha I've had chicken sashimi in Japan and raw pork in Germany. Get over yourself.
@@simonecambi572joke mad overused, it sucks now
@@t-rozbenouameur5304yeah, Germany and Japan have better standards of living for their animals, in the US both eggs and chicken carry a very serious risk of salmonella and pork can contain all sorts of nasties.
Love this recipe. Making it for the second year in a row for thanksgiving in addition to a small fried turkey. Thank you for sharing Max!
Im so glad to know other people that aren’t from Quebec know montreal steak seasoning 🤭I’m a proud Quebecer
I made this today for Christmas. It was very good!
How many minutes per pound? If you’ve a 7 lb prime rib then did you do it at 250 as well?
Thank you
@@albeealegend I used a thermometer like he did and cooked it at 250 and pulled it according to his direction when it hit 123. Mine was 5 pounds and I would estimate it took about 2 or 2 1/2 hours let it rest 30 minutes and snacked on the ribs then blasted them at 500 for 10 minutes.
@@BMoney77 Thank you. Definitely making this tomorrow. It’s marinating in the fridge now.
@@BMoney77thanks for the info. I have a 7 pound and was curious how long it will take
My wife did her first prime rib on Christmas and she followed your recipe, and omg it was amazing it tasted awesome even did the horseradish dip with it.
We love you channel and use many of your recipes and watch your videos to get great ideas.
i swear his food makes my mouth water every time i watch his vids
Do all that and put it on a smoker. I know you typically only smoke tough meat, but this is divine.
I work with a catering company and we always have this for weddings. 4x what you cooked. I managed to bring a cut of it about the same size as this one from leftovers. Imma be making prime rib sandwiches all week 🔥
Bro Montreal steak seasoning is so 🔥
Ong
Frfr it’s always fire!! Montreal chicken is hella good too!
@@mattc5109 True but it makes burgers tastes worse imo.
@@alextrifs I’ve never put it in a burger
@@alextrifs Try garlic pepper and a splash of Worchestershire on burgers.
I was the head chef for a high end grocery store chain and I would cook up to 40 full prime ribs a week. I basically cooked them exactly like this except I used a bakers oven and rack.
I'm watching this at 11pm... I lost my shit laughing and woke up my family when you said, "you'll have fully rendered ribs that only, you.. the chef, needs to know about..." X-mas miracle 😉 going to happen this year
Made this today and it was absolutely perfect and the very best prime rib I’ve ever made!!!! Thank you for sharing!!!
I followed your recipe and it turned out perfect! Everyone loved it
Did this around Christmas and coming back for an Easter refresher, gonna do it again. We used our electric smoker instead of an oven and the smoke flavor made it out of this world, honestly one of the best uses for beef out there
That looks incredible
Max, we need a cook book from you!
Pro Tip for everyone: make sure you’re putting it in 2-3 hours before you need it done. I forgot this step😅
Took mine to NY. TSA asked was I taking a prime rib for Christmas.
He thought he was getting an invite Great recipe
Tks
For those who don't know Prime rib is one of those cuts of meat that is pink in most cases other than very very well done. A prime rib can be well with a huge chunk of pink in it, it's just how that cut of meat cooks.
Did this yesterday, was a hit
Awesome
How long did it take to cook?
After your videos im always so hungry because it all looks so delicious
At 1am I am making prime rib based off of this so thanks Max
I don’t do any of that for my prime rib roast.
I coat with olive oil (bones on). Cover with Lawry’s garlic salt. Sear at 450 f until internal 75-80 f or 15-30 minutes. Lower heat to LOWEST setting (110-170 f). Roast until internal is at 110-115 f. Take out of oven and let rest 20 minutes. Temp will continue rising until about 125 f for med-rate. Takes 2.5-4 hours. Longer is better. Adjust sear time and when to take out depending on your oven.
You can brown the bones later. Cut them off when ready to eat (not before or roast will bleed out). Put in oven at 400 until brown.
Is the roast taken out the fridge before to come to room temp for 1-2 hrs before baking or straight from the fridge?
@@boblee9599 Take it out (leave covered) about 2 hours before cooking to warm to room temp. Wash off blood, dry, season. Put thermometer in center of smaller side. Sear at 450f until crust is a nice brown/fat cap caramelized (15-20 min). Reduce heat to 110f or lowest setting (or shut off oven). You want to roast as long as possible. Roast until internal temp 110-115f for MR. Take out and rest for 20-30 min. Temp will continue to rise to 120-125f.
Made this last night. Everyone loved it. Definitely going to make it for the holidays
How long did you have it in the oven at 550 for??
All I want for Christmas is for people to say Merry Christmas
Merry Christmas
Happy holiday
Merry Christmas
Max needs to make a cookbook, I’d buy that shit
I’m sure at some point he will if he’s not working on one already.
Agreed
Yh same
I would buy it immediately
and what about the cookbook are you gonna buy that as well ?
me: *has been preparing all week to make Max’s holiday rib roast from last year*
Max: *makes an update video*
me: *cries a lil bit*
Everything is perfect, happy to find this channel and your gloves? Which ones do you use? I want to give them as a gift to a friend and these look really good!
This is the greatest I love the seasoning on it I will try this but I like mine well done 👍✅ I like the seasoning it is a great flavor just for me and I had to have my potato salad with mustard onions and bell pepper little mayonnaise green and black olives with jalapeno peppers I like the Cajun potato salad 🥛
It looks like you forgot to COOK IT! YOU DIDN'T COOK IT, YOU SHOWED IT TO UR OVEN! Lol don't take this the wrong way, I love your content, keep it up
Just looks rare to me.
Bruh it's a prime rib, that's how you're supposed to cook it!!
It’s perfectly cooked you degenerates
I just prefer it to not be rare
@@machinegunc1325 it's supposed to be rare to medium rare. Prime rib gets too tough any farther than that
Looks yummy! ❤
He didn’t even cook it
@@adamatch9624it’s called medium rare
@@nightowl8304 It's called, shut the fuck up and learn how to cook the most basic ass meat without making it raw.
@@adamatch9624 Not every steak has to be completely burnt to suit your likings
I love all the food that he makes! It always makes me hungry and looks beautiful
I love this recipe bc Montreal steak seasoning is my fave! Thank you!!
Max is one of the best cooks I’ve seen
Max - with this being 10lbs, do you have an estimated total cook time after the dry brine?
How long does the prime rib roast have to be cooked in the oven at 250?
2-3 hours
Where is the recipe for the paste and the horseradish sauce?
It's in the description
I made this last night, and it was freaking amazing. Thank you Max
Those chef's cut ribs are out of this world.
Every time you post a prime rib video there’s always someone in the comments calling it raw 💀
Nah whoever calls this raw will have to fight me idc who he is that shit is not raw
@@jacobortiz7087 bro. u can literally see the blood dripping from it. that shit still got a pulse💀
@@destinymccarter4665 that’s how prime rib is supposed to be prepared. The red juice is water and myoglobin, not blood.
@@richardmill777 it’s a joke😂. don’t take it to the heart💀
@Jacob Ortiz bro it still has a pulse
At first, I scoffed at you removing the bone. But then I saw those fucking ribs and then knew that it ‘twas I that was the fool.
Nothing sets of a steak flavour better than like some kethup on a raw steak
It's not raw it's rare. There's a difference
I made this three days ago, it came out perfectly. Thanks Max, you taught me how to make Prime Rib. What an excellent skill to have in my pocket.
This is the reason I watch his videos whenever I don't want any food..
After his videos I simply suffer of hunger
"How would you like your steak sir"
"Mooing"
@@cameronjehl ikr
meat is perfectly fine but the fat is def raw
"How would you like your brain cells sir"
"None"
Bro cannot handle any pink on his meat.
Cringe
WHERE IS THIS RECIPE?!?
Me searching for the receipt too!! lol
It's in the "description"
It’s still mooing!!!
Bro cannot handle any pink in his steaks, he needs them cooked like a boot
Bro is poor af so doesn't know how to cook prime rib perfectly. How sad. At least do some search before making stupid comment tho
Congratulations on making 100th “perfect” prime rib video 🎉
Made this today. Went down a right hit. Thank you so much. ❤🎉
“You only need know about” Yes I’m down
That shiet so raw it's eating yo side salaaaad 💀💀💀
Please don’t eat any red meat
It's not raw. Calling raw is just flat out wrong
That shi still got a pulse 😭💀
and you still have no taste buds
It still has flavor you mean
@@Projectsquare12345 hn ts pink asf
@@bjrey7106it's called medium rare. a well done steak wouldn't be juicy
@@ladyallvurru would you want your chicken medium rare?
This was the best Prime Rib I have ever made. It was so flavorful and don't skimp on the dipping sauce. Stop looking just make this, you can't go wrong.
Yummy yummy ... I want some for my tummy !
That is raw as fuck
It’s perfectly cooked you degenerate
False
So go eat your hockey puck and stop whining
It's more raw than applebee's
Clearly you don't know anything about steak
@@ethanlapating6397 first of all, calm down
That's RAW
False
Perfect*
What are you five?
I’m from Montréal and I’ve always used Montreal spice and too see you use it makes me feel proud ! 😅
Making this today. Only substitution is green part of scallions for chives.
Mate that’s raw
exactly my point. bro is chowing raw meat filled with blood
Literally a perfectly cooked prime rib.
That is…..Raw
False
This shit is still raw
False
Nice tip on the ribs. Can’t wait for them to be done!!
Came out amazing
I made this last December. Max!!!! It was a huge HUGE hit!!! I hid the bones for me. Bawahahaha. 😅
That looks raw
It’s perfectly cooked you degenerate
This is how you make the perfect raw food
my pount exactly. bro is eating meat filled with blood, calling it juicy
Put your phone away little one
@@eldenbeIt's called myoglobin. There's absolutely no blood at all
This is how you don't ruin prime rib
@@eldenbe So go eat your petrified hockey puck then
That is raw
Just made some steak for my wife with this sauce and oh my god. Even at my meager levels of steak cooking prowess, this sauce makes it
That shit is still pumping blood. I’m sorry Max you’re gonna have to put that shit back in for another hour. 💀
Oh man those ribs look so succulent delicious.. I am making this now for our Christmas dinner! Thanks for sharing, I could not find the recipe anywhere in description or nada! Happy Holidays brotha
My dad actually made a prime rib for us and learned how to make it watching you soooo. It was amazing 👏
Vegans can't deny how good this looks😋😋😋
I did this and putting it back in to sear pushed the temp from 120 to over 150.
Blasted it in a convection broiler for 5 minutes after having rested for over an hour at the perfect temp and it ended up ruining it.
Thanks.
You rested it for an hour and then 5 minutes of broiling took a prime rib up to 150? That doesn’t add up. I’ve done this dozens of times and after a 1 hour rest, the heat from broiling will not get close to reaching the inside of the roast.
Man, if Max, Nick Lynja and Guga would make a collab together, that would be the best video they'd ever make