Matt, I’ve been making these for years now during the holidays. I used this method for thanksgiving and was ordered to never make a Prime Rib any other way. Thank you.
I love the partial salt brine and rinse method. I've done overnight salt brines and they overpower the rest of the seasoning. Thanks for the continuous knowledge, Matt!
Matt, you have helped me tremendously over the past year with your pulled pork, brisket, & ribs videos. For Thanksgiving I did your spatcock turkey ( amazing ) one of my guests said that was the juiciest breast meat he's ever had. Looks like I'll be trying your Prime rib for New Years too. I like your teaching style, you've got a great thing goin here...thanks for all your hard work.
Hey Matt, a seasoned and seared option is great for prime rib. You can take those lesser cooked centerpieces and put a light seasoning on them. Then you slap them in a really hot pan to add seasoning all the way around the meat and give it a bit of seasoned crust. The high heat doesn’t change the medium rare aspect of the meat because it’s such a quick sear.
Awesome video Matt. I have used W sauce on brisket and beef ribs in the past. And they turned out amazing. I thought about it this year on my prime rib, but decided not to. I bought a choice Prime Rib. But, I injected it with wagu tallow. Melted the tallow, waited for it to cool off, then injected into cold prime rib. The tallow solidifies instantly. By doing this, it makes it closer to a prime cut prime rib. Then I seasoned with Traeger prime rib seasoning and covered it in butter. Like a frosting. At the end, the prime rib was off the charts. And the melted butter was used on other items like mashed potatoes and gravy. Cowboy baked beans. And as a dipping sauce for the meat.
The second bite sold me on wanting to do another prime rib just like you did it. It looked wonderful in the video. It looked like you enjoy both of those bites. Thank you again Matt and the entire team at meat church
Great vid MP!! I just watched this one today, I have used a bone in and cut that off and have created a compound butter using your garlic and herb and smothered the prime rib with it and tie the bone back on. It presents fairly well!! You have amazing products and I use them religiously.
I'm sure what you did was delicious but, to be honest, anything more than Meat church HolyCow is overkill, the HolyCow is the secret please don't change a thing about it. I use it on pork shoulder for pulled pork and there is simply nothing better and I have a lot of friends that think I'm a pull pork Chef...LOL
WOW! Now I have to go back to Sams for a roast! I would think you forgot one small ingredient, shouldn't there have been a little sip of Buffalo Trace? :) Happy Holidays all
If you haven't heard, the correct way to pronounce it is "wash your sister sauce". I wondered for years and only recently learned. Also, it seems I will get the WSM ready one more time in 2024.
@TraegerGrills Matt, just a jab @ ya, "I like to season 18" to 24" High above the meat". Seldom do I see this happening from anyone. You were barely making 12" above the rib roast. I'm just busting your balls as I DO understand the concept of your intended meaning. LOL!😆
Being the guy that cuts the RIB ROAST, not "prime rib". Folks forget prime is a grade on the USDA grading scale. Huge price difference from select, choice, and prime. At the store i work at, Prime is $27.99lb. Choice is $15.99lb. I dont even wanna think about how many pallets of them things in a week or 2 ill have to cut and tie.
Hey Matt, were you actually in Mt. Angel, OR?? I used to live in Mansfield, TX, just moved back to Oregon, hoping that seeing you on this video means we might be getting a meat church up in the NW!!
he is putting salt right back on again with the holy cow, just in a blend with pepper and garlic. If he hadn’t washed of the other salt he would be changing the ratio of his seasoning.
As a grocery retailer, and meat cutter, this is so spot on for how to season and cook this cut! Well done Matt and thanks for sharing with the world!
Matt, I’ve been making these for years now during the holidays. I used this method for thanksgiving and was ordered to never make a Prime Rib any other way. Thank you.
What was the brand or that herb seasoning or called couldn’t understand what he said thanks
Meat church is the brand - Garlic and Herb and Holy Cow
12:58 "Get out your small roll of aluminum foil." *pulls out the largest roll of aluminum foil the world has ever seen*
LMAO
I love the partial salt brine and rinse method. I've done overnight salt brines and they overpower the rest of the seasoning. Thanks for the continuous knowledge, Matt!
Matt, you have helped me tremendously over the past year with your pulled pork, brisket, & ribs videos. For Thanksgiving I did your spatcock turkey ( amazing ) one of my guests said that was the juiciest breast meat he's ever had. Looks like I'll be trying your Prime rib for New Years too. I like your teaching style, you've got a great thing goin here...thanks for all your hard work.
Hey Matt, a seasoned and seared option is great for prime rib. You can take those lesser cooked centerpieces and put a light seasoning on them. Then you slap them in a really hot pan to add seasoning all the way around the meat and give it a bit of seasoned crust. The high heat doesn’t change the medium rare aspect of the meat because it’s such a quick sear.
Awesome video Matt. I have used W sauce on brisket and beef ribs in the past. And they turned out amazing. I thought about it this year on my prime rib, but decided not to. I bought a choice Prime Rib. But, I injected it with wagu tallow. Melted the tallow, waited for it to cool off, then injected into cold prime rib. The tallow solidifies instantly. By doing this, it makes it closer to a prime cut prime rib. Then I seasoned with Traeger prime rib seasoning and covered it in butter. Like a frosting. At the end, the prime rib was off the charts. And the melted butter was used on other items like mashed potatoes and gravy. Cowboy baked beans. And as a dipping sauce for the meat.
Fantastic recipe. Did this recipe for last Thanksgiving and my family requested it for Christmas too. Bon appetite
The second bite sold me on wanting to do another prime rib just like you did it. It looked wonderful in the video. It looked like you enjoy both of those bites. Thank you again Matt and the entire team at meat church
Glad we could inspire you to fire up the grill!
Matt, all your recipes are outstanding- very educational even for a pro, superb communication and teaching, Many thanks!
Thank you!!!
Great vid MP!! I just watched this one today, I have used a bone in and cut that off and have created a compound butter using your garlic and herb and smothered the prime rib with it and tie the bone back on. It presents fairly well!! You have amazing products and I use them religiously.
"So good, I don't care".......LOVE IT! 🤣
I know what I’m cooking for Christmas. Well-done, Matt! Merry Christmas, Sir!🙏
Matt. Freakin outstanding my Xmas dinner
Well, it looks like I'm heading out this weekend to get a prime rib and some Meat Church Holy Cow. So yummy
Sweet Mt Angel sign.. birthplace of traeger!
Hot damn, I already have everything MP is using in this video, it is so on👍
That means you got to make it!
Who doesn't like prime rib ?? HAPPY HOLIDAYS TO YOU AND YOUR FAMILY. Now you've made me hungry again.
Normally deep fry prime rib at Christmas… but this looks good! Might have to change it up this year!
Love the Mt Angel sign! From Oregon City!
OMG!! Looks Amazing !!
Great looking prime rib. I have a big role of foil I use.
I'm sure what you did was delicious but, to be honest, anything more than Meat church HolyCow is overkill, the HolyCow is the secret please don't change a thing about it. I use it on pork shoulder for pulled pork and there is simply nothing better and I have a lot of friends that think I'm a pull pork Chef...LOL
Looks insanely good. I will be smokin this shortly.
You’re in for a treat!
What's the name of the "W" sauce? Where can I buy it ?
It’s Bear & Burtons W Sauce is the name. I’ve seen it in Kroger, Publix, Ace, etc.
WOW! Now I have to go back to Sams for a roast! I would think you forgot one small ingredient, shouldn't there have been a little sip of Buffalo Trace? :) Happy Holidays all
It's never a bad idea to add a little something special! 🥃
That “W Sauce” is the shiiiit! It’s amazing! It’s like Franks saying…I put that shit on everything!
FACT
@@MeatChurchBBQDo you have a link to buy that sauce?
I just used some for sloppy Joe's tonight
@ I’m sure it was amazing!
I use their W and hot sauce combo. I will mangle the spelling buy it is firester.
If you haven't heard, the correct way to pronounce it is "wash your sister sauce". I wondered for years and only recently learned. Also, it seems I will get the WSM ready one more time in 2024.
My gosh that looks good
Thanks!!
Nice Submariner, Matt.
What was the sauce you used as a binder?
@TraegerGrills
Matt, just a jab @ ya, "I like to season 18" to 24" High above the meat". Seldom do I see this happening from anyone. You were barely making 12" above the rib roast. I'm just busting your balls as I DO understand the concept of your intended meaning. LOL!😆
Being the guy that cuts the RIB ROAST, not "prime rib". Folks forget prime is a grade on the USDA grading scale. Huge price difference from select, choice, and prime. At the store i work at, Prime is $27.99lb. Choice is $15.99lb. I dont even wanna think about how many pallets of them things in a week or 2 ill have to cut and tie.
Do you use the super smoke feature on your Traeger for this cook?
Matt, after you initially salt, do you put the roast back in the fridge or can it sit out for the brine?
Hey Matt, were you actually in Mt. Angel, OR?? I used to live in Mansfield, TX, just moved back to Oregon, hoping that seeing you on this video means we might be getting a meat church up in the NW!!
Approximately how long does a prime rib roast take to cook
He had a caption that said "about 1 hour per lb".
Would this same prep process work for brisket? I don't see why not but the salt thing I've never seen for a brisket prep.
Where can I buy the worchester sauce?
What brand of slicing knife is Matt using in this video ?
Looks like your standard brisket slicing knife to me.
How long at 275 did it take to reach internal temperature of 120?
Did you find the answer?
Tbh I would pull closer to 130. I have cooked these rare and medium rare. That’s rare. Med rare is my preference but to each his own.
What was the cook time?
What thermometer are you using? And why not use the treager one?
where did you get the white cotton gloves? ones i get are stiff abd fingers are small...
How long did it take to get to 125 degrees? Did I miss that part?
Im curious why rinse off the salt since it is such a big piece of meat?
he is putting salt right back on again with the holy cow, just in a blend with pepper and garlic. If he hadn’t washed of the other salt he would be changing the ratio of his seasoning.
Maybe I missed it. What was the cook time at 275?
At 250 to 275 mine took 3 hours about but was about 5lbs.
What was the herb seasoning?
Meat Church Gourmet Garlic & Herb
What time is dinner ?
Whenever you'd like!
Fridge after the salt??
Where do I get the W sauce. All I can find is red!
Walmart, Publix, Win -Dixie
Also carried at The Academy
Ace hardware
Well, I was gonna make a beef Wellington, but now I’m not sure.
Make both 😂
@ only if your buying. 😆
Lawdy, Matt! That looks seriously delicious! Gonna do this on my next rib roast. Thanks!
Bruh that was a cali king bed sheet sized piece of foil
Medium rare.........thats blue
Use the rack not the cutting board
You let that bracelet scratch up that Rolex?
Submariner is very durable hence why I cook in it.
What is the name of W sauce?
make sure you don't tell us what the sauce is you're using. We don't know who "my friend" is
It’s called “W” sauce
W Sauce is carried @ Ace Hardware
OK, THIS VIDEO IS LIKE SOMEONE TAKING YOU O