How to Reverse Sear Prime Rib on the Grill from Grill Master Steven Raichlen of Project Smoke
ฝัง
- เผยแพร่เมื่อ 5 ส.ค. 2024
- Learn how to reverse sear prime rib on a Memphis Grills pellet grill from Steven Raichlen, host of Project Smoke and the world's foremost authority on barbecue. Reverse searing is a great way to cook a thick piece of meat like prime rib, and it's easier than you think. Watch this video and you'll be able to make the perfect prime rib at home!
Watch our Steven Raichlen video recipe collection memphisgrills.com/recipes/cat...
Subscribe to our channel for grilling tips and recipes. / @memphiswoodfiregrills...
_____
CHAPTERS
00:00 - Intro
00:18 - Reversed searing prime rib
00:46 - Frenching prime rib
01:41 - Dizzle with olive oil
02:00 - Season the prime rib
02:53 - Preparing the pellet grill
03:17 - How a pellet grill works
03:53 - More about reverse searing
04:14 - Meat temperature and degree of doneness
04:50 - 3 Hots Horseradish Sauce recipe
05:42 - After 2 hrs of smoking
06:04 - The reverse part of reverse searing
06:17 - Loosely tent the prime rib with foil and rest it rest
06:48 - Wood smoked flavor
07:05 - The final sear
07:55 - Cutting and serving
_____
ABOUT OUR PELLET GRILLS
Memphis Wood Fire Grills are the most versatile grill on the market. Whether you're a beginner griller or a seasoned pro, this is the best pellet grill to take your grilling to the next level.
• Visit our website memphisgrills.com/
• Shop for pellet grills memphisgrills.com/wood-fire-g...
• Where to buy memphisgrills.com/find-wood-f...
_____
STAY IN TOUCH
• Facebook: / memphisgrills
• Instagram: memphisgril...
• Twitter: / memphisgrills
• Pinterest: / memphisgrills
#primerib #pelletgrill #grillrecipes #cookingvideos #cookingclasses - แนวปฏิบัติและการใช้ชีวิต
There are dozens of prime rib cooks on TH-cam, and I've watched them all. This is the best. Great outer crust, warm perfectly smoked beef, blow-you-away horseradish sauce. You can't do this any better!
Steven tried you Reverse-Searing Prime Rib, OMG thank you Sir, it worked great
Thank you so much for such great explanations
I remember watching him all the time and I just found this video.
I like your videos and eager to try your method. Thank you
dope, Palm springs! I recognize those mountains anywhere.
COOKED. WELL. DONE.
Wow what an amazing view
Awsome cook !
That sure is a fancy grill. I like my old fashioned smoker pit and temp gauge. I have never even heard of smoke pellets. lol.
Steven is da man!! :)
Prime rib sandwiches. Yes indeed.
smoked prime rib is amazing
He actually did better than the other prime rib video. Not exactly overdone or underdone at all.
Damn, that looks PERFECT to me....
Wow the first video of prime rib were it isn't so stinking rare looks really good
My hero
I like this guy.
a wifi bbq?????....brilliant!!...I was taking this seriously for a second then....good effort steve!...very funny
Golden. This guy is f-ing golden.
U could've sliced the ribs with the bone intact like a pork chop. I love ur recipes. Thanks for sharing.🐣
An amazing way
Looks delicious! That backdrop looks like Jurassic Park - was waiting for a brachiosaurus to come wandering into the background :-)
I take the extra fat, render it down and use it as lubricant for when I watch this channel. Works great!
LOL
just saw your tip on tv to keep mayo products over ice smart
Well done Steve!! Stay tuned for the newest bbq item. The Beaumont Beef Ribs. Larger than the ribs you called brisket on the bone. Pretty much the whole cow rib cage. 17 hours of smoke at 290 degrees. Score the fat cap, season, smoke it. Rest it for 1 hour. Done.
Defiantly better than the other one where it was actually not over cooked BUT not exactly medium rare. BUT again everyone’s tastebuds are different
That little baby bird bite..lmao
How many times du you used the same foil paper looks the same as the turkey
Can the Memphis have pellets added to the hopper without having to turn off the grill? Also, what’s the measurements for the sauce?
Do you have to use smoked salt if you're going to smoke the meat?
Car salesman cooking 😂😂
I like how he never probed the meat, then at the end after the high temp sear you see a probe for a split second and then it cuts. I know that was over 135F. Then at the end of the video it cut to a different prime rib that was actually still red. You can see the one outside looks med to med well
The problem with reverse sear is that you spend a lot of time, getting your prime rib to the perfect internal temperature and then you ruin that internal temperature with the high temperature sear at the END because of heat conductivity, which means the heat on the OUTSIDE, during the sear, affects your meat on the INSIDE.
And there are a few more myths about cooking that really need to be kicked to the curb, because they are misleading.
One of MY favorite myths is the one that says you have to warm up your roast to room temperature before you put it in the oven.
A classic howler, if you ask me....
Roasts don't cook from the inside, OUT- they cook from the outside, IN.
The above sentence is *exactly* why reverse sear is purely bogus.
Yup he overcooked it
He probes it at 7:39
BBQ Pit Boys.
Ground, rather than powdered, garlic, would still be finely ground, but not so finely that you lose 2/3 of it to the breeze.
Just tried this yesterday on an eight pound prime rib. Had trouble getting the meat done. Had my smoker at 250 for over 2 hours and the center was rare to almost not cooked. Any thoughts? Clearly I could cook it for longer which is fine but how did Steve get it done in 2 hours on a 21 pound piece? The sauce was very good.
Yes, don't go by time, but by what your thermometer says. BBQ is not about time, but about temperature.
I know this is from a long time ago, but the outside temp has a lot to do with it too. If it's under 40 degrees outside or there's a cold wind, your pellet may not function as efficiently. I think he made this video in Palm Springs, and there's no real breeze present. And, it's a video; who knows how long he actually cooked?
Has a great crust!...I'm pretty sure that little piece I saw you eat wasn't the crust
RIP Steve, you were the best
Is he dead?
@@-AstroLogical-I think he’s thinking of his dad. He did sadly pass away not too long ago.
Where is this shot, it looks amazing
Palm Springs
Pleae allow me to eat... What? I mean it looks absolutely DELICIOUS...
of all the bites to try @8:50 he goes for a scrap
That is the ribeye cap. Lots of people think it's the best piece of meat you can buy.
That is the most flavorful piece.
Technically, it's the Scarapelli
👍👍
What year is this?
What is the measure of the ingredients in the sauce?
Xzibit has to come in
Well done. Not too raw and not too well done. Cheers
Dam SKYNET taking over BBQ too?
That sauce sounds like a tiger sauce on steroids! Nice!
Takes your mind off the fact there is no smoke flavor
What temp was the smoker? I only saw the searing temp
@6:08 he changes temp from 250 to 400, just noticed after reading your question.
What is the point of prime rib if you cut all the fat off?
Hmmm
Compressed Saw Dust?
And WHERE does that "Saw Dust" REALLY come from?
A furniture factory in China somewhere
Its all the pig kidneys,heart. Hooves. Just the other stuff thats not all the useable.
He allways tastes the tiniest bit :DD
Not one to rag on a fellow BBQ guy, but My God man! Wifi Enabled? Pellets? You might as well just go to a good restaurant.
Ugh...CA...explains it all.
You said it.
You sound like a fucking hater.
Not a pellet person myself but people all over the country are using pellets now. Not just people from California. Thank Traeger sadly.
"Nice toy."
"Yeah...If you have to take a leak it'll even help you find your fly."
I don't understand the CA comment. Maybe 834 doesn't know that 1) that pellet grills are common at the most famous national BBQ competitions; 2) most good cooks I know, and nearly every competitive BBQ guy, uses remote reading temp probes and Guru temp control devices that are often read remotely on their own remote or on a smart phone; 3) Memphis Grills are built in Minnesota; and 4) reverse Sear is a technique made famous by Meathead Goldwyn who is from Chicago and has won major BBQ competitions all across the country. So why the pejorative CA comment? Ignorance I suppose.
does he remind you of Steven Spielberg?
I Googled pictures of Steven Spielberg RIGHT before I read your comment!!!
No-- Homer Simpson's religious neighbor!! 😂
what a view
I just want to know where he lives mountains and palm trees at the same time? Where is he at?
Looks like Indio/Palm Springs/Indian Wells
Palm springs
Are you related to Bob Ross by chance?
Where can I find the "unsweetened whipped cream?"
You make it.
Buy heavy whipping cream, and whip it, whip it good until it is as think as you want.
Sugar free whip cream
Just wanted to say I tried cooking at 225 for 2 hours as described, I had a smaller rib than his... Didn't even cross 90 degrees yet. Idunno wtf happened for him, but no way would that huge hunk of meat have cooked that fast. I also use a memphis grill, and despite all the hate i'm seeing here for it, I really love my smoker grill.
If you're going to cut the ribs off before serving, why french them in the first place?
i've seen him on pbs and always loved everything he did but this was a bit overdone. i was surprised it let it sear at the end for that long, maybe half that time would have been more appropriate. his slices were way too thin. and then when he tried it at the end he barely takes a tiny shred of beef off the corner and then bathes it in sauce? a proper taste would have been from the center a good cube and just lightly cover one corner with sauce.
I think everything he shows is overdone. I like the show, but it all looks dry...
Maybe just part of the challenge of an outdoor cooking tv show...
You want to sell these expensive grills get Malcom Reed to cook on it and do a recipe.
Malcolm would do a jam-up job with any recipe on this cooker. Granted, it's a sight more expensive than my next favorite, the Yoder YS-640, but it's truly a quality piece of equipment. The construction is all double-wall stainless steel. You can run it up to 700° F. For low-and-slow cooking it has a ramp down and hold feature which makes it almost idiot proof. It's a breeze to clean up. etc., etc. I'd have never bought one when I was 35 and raising a family, but now that the kids are gone and my wife has gone on to her heavenly reward I can think of many worse things on which to spend my money.
Expensive grills are overrated-
facebook.com/photo.php?fbid=1106729952687852&set=o.1452562925008575&type=3&theater
My 50 Year Old PK Grill aka "The Portable Kitchen"
No "pellets" or "Wi-Fi" needed OR wanted.
facebook.com/photo.php?fbid=1094003087293872&set=o.1029285590421469&type=3&theater
Did he prepare it ahead of time? It should have looked sizzling hot off the grill and not well rested & warm.
not exactly..... a beef rib roast is always served luke warm.... It has to be for a large cut of beef like that to be served med rare to rare from the center all the way to the edges. if it was served hot it would look like this..... way over cooked and sad.....
I come for the shit talk. This comment section didn't disappoint.
the part he cut off is my favorite part.... I hate it when they think this is a good idea..... fat is flavor, folks.....a little to done for my taste....Looks like the palm springs area..... I used to live there......
It's over cooked and your right.
You said a lotta shit in one comment.
@@LangFitness the magic of not using punctuation properly!
🦔🥇
Needs more bark !!!
Looks like the golf course from GTA V! Hahaha 😅😂🤣
Why did you French cut the bones then cut them off? That makes no sense.
Sweeptheleg1969 yup....
To make it easier to serve. With the bones in you can only get 7 servings from a 7 bone prime rib. With the bones removed you can easily get 14 smaller servings. Of coarse the pit master gets to snack on those bones ;-)
Tom's Test Kitchen I understand that but if you're going to remove the bones why would you take the time to French the tips
It looks better for the video, better presentation.
you cut the ribs and serve them alongside the slices of prime rib for ppl to eat.
Bro you didn’t sear a damn thing... you just put it in a hotter oven...
Because he doesn't know shitth-cam.com/video/otUfxOVGZm8/w-d-xo.html&app=desktop
Ever notice that after everything he cooks, he takes the smallest forkful of it and that's it??? I think he's a closet vegan
Very much unlike Malcolm Reed on the How to BBQ right channel. He will take a "pause for the cause" and devour his dish then restart the taping. Lol He's a big man, you can tell there's no closet vegan happening on his channel.
He's proof you can eat red meat and not weigh 400 pounds and be unable to move by the time you're my age. Good for him!
Steve Vornov and he has an entire crew to feed.
Well YEAH! Most BBQ guys who eat a good amount of meat are FAT! (speaking strictly about those that aren't me....)
You send
My dude got that lavish hair lol been watching homie since pbs
Discuss
🤷♀️
Ys
🤷🏽
🤷🏾♂️
You
🤽🏿♂️
I'm going to buy one of these grills when my new house in completed. June 2020. I can afford the $730,000 house. I'm not sure how I can afford this grill.
I thought this was Steven Spielberg at first
Olive oil on that beautiful prime rib fat? That's a sin!
No it isn't.
I always rub my "meat" with olive oil before I stick it in my girlfriends "oven".
@@a.barnard3205 is it Dutch?
Prime rib needs no sauce. Fucking delicious by itself...
c
Reverse Sear is NOT a "smoking technique"-it's a COOKING technique....
You're right but in this case he was smoking it.
Is that background fake or it's that the actual background
Palm Springs
What is the sauces?
Who is this guy. Does he have recipes ?
tries the most overdone bit.... uhm ok...
roger robie also has the most smoke flavor in it
Watching this is like watching someone cook a tomahawk steak and cut bone out after its cooked. What a waste.
How true... You can certainly tell he is from Cali.... ( pretty boy purist )... leave the bones alone.
@@johnkeyes630 He's from New York
Ya see all them juices down by the meat when ya cut into it? That's why you let the meat rest after cooking it.
Also, what you did wasn't searing, that was just cooking it at a high temperature for an extra 15 minutes... even then it wasn't hot enough to sear. To sear you need 500 degrees on an iron skillet, then you touch the meat on all sides for about 30 seconds.
The meat was cooked medium. 135 degrees is not medium rare, 120 to 125 degrees is medium rare. Also, a better technique is to cut under the fatcap before cooking to prep the meat. Make vertical incisions in the meat while not penetrating the bottom. You can then season the prime rib however you like, then put back the fatcap and then tie the roast, then smoke it. The flavor is much better. I also prefer using hickory wood to smoke. Sorry Steven, a poor technique in my opinion.
I agree!
Great Dishes why don't u make a video and show us your technique?
Www
Iiu
seems like amateur hour ...
WTF Cut the bone out and what the fuk was that first bite?
It's OVERCOOKED !