Actually, saturated animal fat is not bad for you. It does not make you fat or cause heart disease. That is a lie started by the one and only Ancel Keys.
Great video, great teachings/explanations and a joy to watch in general. Good sense of humor as well. I enjoy it. I will let you know how my prime rib turns out tomorrow!
@bergaflickal It's actually good to leave it, the heat renders it, it moisturizes the meat and you don't eat it when you serve it. But trimming it wouldn't be wrong either.
There is another video on YOUTUBE that basically is the same process, but in that case the roast is first covered with a softened butter spread mixed with pepper and herbs de provence. They use that to hold the salt in place. They also calculate the cooking time @500 degrees as the weight x 5 minutes. At the end of this period, they turn the oven off and leave it slow cook for 2 hours. I think I like your method, but what do you think of using the butter spread to better hold the salt?
@robberbaron123 I'm not a huge fan of that method, although Chef john does a really good job of explaining it. There is some reports of contamination but I think it's over blown. I this model is a little quicker too.
leav the prim rib at 450 till golden,lower to 375 check temp after 145 hour and min make shure is at 155 do not touch for half an hour it will rase to160 so enjoy cook time total reg sise 230 hours check temp after 145 hour
prime rib is easy to cook you dont need to much bull shit if u whant create a crust u use dijon mustard with seasoning solt and it tast better than yor salt know whehn cooking this u need a 250ml of dijon and sesoning salt , you can make your own paprica,sea salt, peper ,garlick pwder. than mix greeck seasoning all to gether
This is great, the fresh rosemary and bacon flavor is strong enough to give all outside of the meet that great flavor , plus it taste as the California restaurant of Mexico , and the fat is what bring the best to the meet. Thanks I was look for this way to cook the prime rib.
looks like itd taste great, but the fact that you just used 1 whole box of salt is a giant food cost. maybe cut the salt with something else? but then again, if your rich it doesnt really matter
@koehler65 A box of Morton Kosher salt shouldn't set you back more than $3-4; I bought a box for $2 once. At any rate, if you could afford to buy a prime rib roast, you could probably afford to buy a box of kosher salt as well.
People, don't complain about the fat. Fat equals flavor, and there is no way around that. Plus, prim rib is prime simply because it is more marbled than the lesser cuts. Marbled with what? Fat, of course. Also, the salt really doesn't make the meat salty. Really, though, neither does it seal in the juices. What it does is more evenly distribute the heat from the oven, so you don't end up with a roast that is medium rare only in a small part of it. Prime rib should be medium rare all over.
Gorgeous! Look at all that juice in the meat! My mom and I made your other prime rib recipe for Easter last week, and it was SO good that she kept all the leftovers. :( So yesterday I bought a prime Prime Rib for my boyfriend & I. We'll make this recipe today. I'll try the 250 degrees although that worries me a bit. This whole recipe worries me lol but we'll see what happens.
@TheCozybear65 It actually is a very old cooking technique, I first saw it done on a prime rib like this but even worked it so it can be used on a turkey. With the turkey there are more risks if the skin breaks but with the Rib roast it's a no brainer. Somehow it doesn't make the meat salty.
@cookingfordads I'd like to see you salt the turkey that way. I love turkey. Ok, then, I will try the prime rib next weekend. AS for Easter- family and all- I'll play it safe..(basic seasoning+ freah herbs)_Thanks!
@EgteTetik the meat you see here is mainly from a muscle that runs close to the cow's spine called the longissimus dorsi. Spare ribs are cut from further towards the ventral tips of the ribs.
Something to try here would be to remove the fat cap, you'd get a little more flavor out of the rosemary and the bacon would serve the same purpose as the fat cap did.
Not sure if it's true a salt crust will seal juices in. Salt usually draws moisture out. Cut a slice off a zucchini, salt the flesh and let it sit for a few minutes; you'll see what I mean.
Hey, for medium rare, most people recommend that the internal temperature should be 125-130, and 120 for rare. However, you state that you should stop cooking once it hits 120. Looking at your video, it did look medium rare... so should I still stick to the 120 or go a little higher if i want mine medium rare
@casecar Then think about cheese sausage for a moment from a cow's perspective - You get milked, your milk is churned up and allowed to go bad, you're killed, your entrails ripped out, ground, mixed with your curdled, rotten bodily fluids then stuffed back into your intestines.
...One day thousands of years from now people will look back on our time and think about the acts of sheer horror we tolerated as a gastronomic race.
Are you kidding me? I had a cough reflex to the sight of the salt you used! And bacon? On PRIME rib? Whew. You is c r a z eeeee. But keep on cooking! Have fun.
Blowtorch the outside, then cook it as low as possible for as long as possible... serve it with a red wine jus or peppercorn cream sauce... This preparation is fun, but it's a waste of salt.
@SethHesio Between the TPC I worked at, and the steak houses, I've probably cooked over 1000 Prime Ribs... the whole salt crusting thing isn't my favorite, but torching it would be the last possible thing on my list. For a while at the steak joint, we were starting ours at about 550 for about 30 minutes, and then just turning the oven off without opening... 12-14lb roasts would only take about 2 hours... of course we left them out for several hours prior to going in the oven.
At the catering hall where I work, we don't make prime rib that way. We get it boneless and shrink-wrapped. We just cut open the package, put the rib on a wire rack in a roasting pan and season lightly with Montreal steak seasoning. The ideal result is to cook it medium rare on the inside and well done on the ends. This guy is wasting all that kosher salt, and the bacon and rosemary will only mask the flavor of the meat.
@ShawProductions It continues to cook to about 127 due to the heat momentum. 130 would go to 137 and be too done IMHO. It all depends how well done you want it.
@SethHesio .. you can put a gun to someone's head and pull the trigger ... but it doesn't make if safe. Sure you can eat beef raw... but it doesn't make it safe. (probably makes u stupid.
The discussion was about safety and 'cookingfordads' already answered the question by talking about the resting period that raises the temp.
@ShawProductions Lol, what? Are you nuts. If you want to talk about the dangers of food I'm game. I know that if you have good beef, and it's clean and kept properly you can eat it raw. Do you disagree?
2 things seriously wrong here 1. Never wash beef 2. Never stick a fork in meat! Those who can't teach. True true - Henckel & WÜSTHOF are the only knives to use.
I love prime rib. I gotta have the brown crusty edges though. That's the purpose of searing it at 450 for 10 minutes. To create a delicious dark brown crust. Covering it in salt doesn't allow the browned crust to form. If you're going to cover it in bacon and then salt crust it, i see no point in searing it for 10 minutes. Not saying I wouldn't eat it though! Perfectly rare. Yum.
This fella attempted many cooking techniques such as the salt crust, resting, using bacon strips as a source of fat, etc.. but managed to screw them all up. A salt crust has to totally enclose the piece. The foil for resting must completely cover the item. The bacon should not be used on a fatted piece such as a prime rib and definietly should not be applied to the FAT SIDE OF THE PRIME RIB.
@jongustave haha good call i was wondering if anyone would say anything with that said this guy needs to come out of the closet and the salt crust is the most lame thing ever just put it in a brine and vacume seal it or submurge it or salt it first then when you serve it dont just make a salt crust cus you saw it on iorn chef use your brain and sear tha thing when your done cooking
@silvermediastudio if you sear after you have more control over the crust no chance of burning the outside while your roast is still cooking in the oven and you have the freedom to cook useing differnt cooking methods with out worry of messing up the crust cus its not there yet you dont have to sear in juices theres no truth to this idea sounds good tho
This looks great. It makes some prime rib lovers cringe, but I like to finish mine off with about a minute per side on the grill(individual slices). The seared outside with the wonderful texture and juiciness inside makes me very happy.
FOLLOW THESE STEPS 1. COVER YOUR MOUTH WITH YOUR HAND 2. WHISPER A WISH INTO YOUR HAND 3. POST THIS ON TO TEN OTHER COMMENTS 4. NOW LOOK AT YOUR HAND
looks decent overall performance is so-so i'd agree and get rid of the ginzo knifes and get the henckels from costco. probably lining the bottom of the baking sheet with foil to make easy clean up would help too. overall not bad for a home cook. but sadly waste of prime meat so many better ways to enjoy prime cuts.
And just so all of you know, salt crusting has been around for CENTURIES and it DOESN'T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn't dissolve so it doesn't over salt anything.
And just so all of you know, salt crusting has been around for CENTURIES and it DOESN'T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn't dissolve so it doesn't over salt anything.
So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
I like to deep-fry prime rib in lard. Then my wife takes some of that leftover lard and makes gravy with it. We also like to put Vienna sausages in some dough and deep fry that in the lard too, along with some bacon. For dessert we have deep fried dough.
@VrNghtOwl I rarely use those any more. I use an Anolon set and a MAC knife mainly now. The ginsu had these little steak knives that were really handy for small jobs. Ginsu also promised to help sponsor the show but the reneged. boo!!!
@cookingfordads If you have a few bucks to spare, pick up a Misono UX10. They're about $215 but incredible and will last a lifetime, prep is effortless with that blade. That and a $12 Kiwi brand Thai veggie cleaver, cheapie scalloped slicer, and a paring knife of your choice (I have a Henckel) and you're set!
mccormicks montreal steak seasoning, rub generously instead of crusting and let sit over night, to marinate, instead of the kosher salt. same heat method. better flavor
@locochef22 steak seasoning and salt crusting are two different methods. I actually tried this salt baking which leaves the meat nice, juicy, tender and flavor of the meat intacted. The meat really does melt in your mouth. As for Mccormicks montreal steak seasoning, it cant be used to work the crust. This would actually make the method as baking instead of steaming like salt-baked technique. Overall, it's personal preference. I do favor the salt-baked method.
i saw bob in another show... its about hairstyling, this guy is jack of all trades, a cook and a hair styler, wonder if he can do manicure and pedicure.
@blezedlex Wow, I do consider myself a jack of all trades and master of none, (I was a tube major in college) but I don't think i was on a hair styling show.?!? It must be someone who looked like me. I've been on some parenting bits.
@cookingfordads it looks cool i would make it but my mom says dont was the stove but i know how 2 cook really well or good how ever u want 2 say it :P
@cookingfordads agreed. For the squeemish, know that usually your fear comes from a irrational fear of foodborn illness. While typically this a good concern (hamburger), on a good cut of meat that has not been ground you are very safe eating a little 'rare' as long as the internal temps were brought up to acceptable levels for a while. In fact in the culinary world, medium rare is almost the de facto standard.
@GreyGooseVodka555 this is how prime rib is. after cutting, the blood will drain while still cook. thats why they're cooked to "rare like" after 10-20 minutes it will look medium rare to medium.
What a strange coinky-dink...I have a channel called cokingfordads, which is about snorting lines of cocaine off of strippers asses. Which is totally different from this. Nice Prime Rib though.
FYI after reading so many comments (some which are funny, others annoying) rosemary - salt - bacon flavour = seasoning. the bacon is just cuz its bacon, goes on wtvr. try bacon with cereal, tasty ;) (JK) and further more, medium rare is the perfect cooking for prime rib, and last but not least, sometimes the beef is so awesome and delicious you can really eat it without any seasoning.... ask my dad on-coal ribs!
hi, i noticed you said we'll put the rib in the oven for 10 minutes, n we ended up with 3 hours n 15. can u please clarify? and omg just hearing the sound of the knife cutting through the very fabric of the meat almost made me jizz ma self >.>
@so0os0 hehe yeah its not 10 minutes. late he mentioned 20 minutes per lb. i would just sit a thermometer into the meat to gauge the preferred temperature.
@so0os0 Yes, after 10 minutes at 450, lower it to 250 and cook 20 minutes for each pound or until internal temp is 120. Thanks, I can't believe I didn't get that clearer.
@cookingwithrob thanks man, that helps. since its summer now i'm gunna make sure we do it with my old pops, but he aint a rare meat person, medium - medium well is his taste, i still dun mind the medium well with that babe =D anyways thanks allot
Have fun dying from heart disease cancer and high blood pressure, and getting dumped because your woman thinks you're a sick animal killer and fatass!
@cookingfordads Actually i will too because im a happy meat eater as well. just rousng up the comments like a jerk. it does wonders for boredom. plus im jealous, i could go to town on some prime ribs n mash man
Have fun dying from heart disease cancer and high blood pressure, and getting dumped because your woman thinks you're a sick animal killer and fatass!
@toddjell well when the meat's cooked enough it doesn't matter how long you leave it. meat can stand up till almost 12 hours in the heat! like on a summer day, nvm it being frozen or chilled
Bob, I noticed you have 2 different styles of kitchens so I'm assuming it's a remodel job. I like the looks of the two different styles of cooking ranges you use. Can you tell me what models/make they are and was there one you prefered over the other and why? I am currently using the original beast that came with our home and will have to eventually get a new one so I'm doing some research. Thanks, and I love your shows...I would like to see some shows using veal and pork chops....
@JerseyRedDevil58 They are both KitchenAid and we're so happy with the new one. The first one, white, was nice too but had a glass plate at the back that kept breaking, see video on coking4dads. Gas is the only way to go as far as I'm concerned. I hope you have access to that.
If you only cared to talk about timing and temperatures, video would actually mean something. As is, crap.
tabaks 2 days ago
whoever can finish eating that crust i'll pay them $1000
pk709394 1 month ago
Great looking prime rib Rob. Thank you for the time and effort, All that fat on the side. Well, I eat it. Never leaving it behind.
ERdept1 1 month ago
There is no crust around the outside.
Actually, saturated animal fat is not bad for you. It does not make you fat or cause heart disease. That is a lie started by the one and only Ancel Keys.
Masteroftrancegirl 1 month ago
Great video, great teachings/explanations and a joy to watch in general. Good sense of humor as well. I enjoy it. I will let you know how my prime rib turns out tomorrow!
denveraic 1 month ago
Awesome, I used this video as a manual on last years roast, and now I'm back for more this year :) compliments to the chef!
Leafeatery 1 month ago
wow. so much preparation but it looks good.
differentandalike 1 month ago
LOL i was thinking "i'd rip that dang box open" GJ
gpayneinc 1 month ago
do you wanna trim some of the fat off the top not all but that looks like a good 3/4 inch of fat
bergaflickal 1 month ago
@bergaflickal It's actually good to leave it, the heat renders it, it moisturizes the meat and you don't eat it when you serve it. But trimming it wouldn't be wrong either.
cookingfordads 1 month ago
There is another video on YOUTUBE that basically is the same process, but in that case the roast is first covered with a softened butter spread mixed with pepper and herbs de provence. They use that to hold the salt in place. They also calculate the cooking time @500 degrees as the weight x 5 minutes. At the end of this period, they turn the oven off and leave it slow cook for 2 hours. I think I like your method, but what do you think of using the butter spread to better hold the salt?
robberbaron123 1 month ago
@robberbaron123 I'm not a huge fan of that method, although Chef john does a really good job of explaining it. There is some reports of contamination but I think it's over blown. I this model is a little quicker too.
cookingfordads 1 month ago
U had me until you said 14 billion years ago. LOL
skottmalaise1 1 month ago
@skottmalaise1 I, of course, was joking, we all know the world is only 6,000 years old. ;-)
cookingfordads 1 month ago
leav the prim rib at 450 till golden,lower to 375 check temp after 145 hour and min make shure is at 155 do not touch for half an hour it will rase to160 so enjoy cook time total reg sise 230 hours check temp after 145 hour
felix1232810 1 month ago
@felix1232810 - that is way too done for my taste. Medium rare is about 130.
mikefukinhoncho 1 month ago
prime rib is easy to cook you dont need to much bull shit if u whant create a crust u use dijon mustard with seasoning solt and it tast better than yor salt know whehn cooking this u need a 250ml of dijon and sesoning salt , you can make your own paprica,sea salt, peper ,garlick pwder. than mix greeck seasoning all to gether
felix1232810 1 month ago
yumyum, nice video! :)
thegreeensky 2 months ago
This is great, the fresh rosemary and bacon flavor is strong enough to give all outside of the meet that great flavor , plus it taste as the California restaurant of Mexico , and the fat is what bring the best to the meet. Thanks I was look for this way to cook the prime rib.
622evita 3 months ago
cold sore lol
MyGuru1998 3 months ago
Your suppose to use egg white, salt will stick a lot better.
icesnoop 3 months ago
looks like itd taste great, but the fact that you just used 1 whole box of salt is a giant food cost. maybe cut the salt with something else? but then again, if your rich it doesnt really matter
koehler65 7 months ago
@koehler65 A box of Morton Kosher salt shouldn't set you back more than $3-4; I bought a box for $2 once. At any rate, if you could afford to buy a prime rib roast, you could probably afford to buy a box of kosher salt as well.
knifeforkandaspoon 7 months ago
Many people watch your videos too, why not post your link to EZHUH.COM get paid for the watch and post videos.
lamgiauvideo 7 months ago
People, don't complain about the fat. Fat equals flavor, and there is no way around that. Plus, prim rib is prime simply because it is more marbled than the lesser cuts. Marbled with what? Fat, of course. Also, the salt really doesn't make the meat salty. Really, though, neither does it seal in the juices. What it does is more evenly distribute the heat from the oven, so you don't end up with a roast that is medium rare only in a small part of it. Prime rib should be medium rare all over.
CorneliusSneedley 7 months ago
Need a new sound guy I can hardly hear you !!!!
tremblaytodd8 8 months ago
Gorgeous! Look at all that juice in the meat! My mom and I made your other prime rib recipe for Easter last week, and it was SO good that she kept all the leftovers. :( So yesterday I bought a prime Prime Rib for my boyfriend & I. We'll make this recipe today. I'll try the 250 degrees although that worries me a bit. This whole recipe worries me lol but we'll see what happens.
ElaineEC 9 months ago
Comment removed
TheCozybear65 9 months ago
@TheCozybear65 It does take a little extra effort, but it is oh so good. :-)
cookingfordads 9 months ago
@cookingfordads Where did you first see this salt crust technique? How does it not turn your meat into a salt bath.? Curious.
TheCozybear65 9 months ago
@TheCozybear65 It actually is a very old cooking technique, I first saw it done on a prime rib like this but even worked it so it can be used on a turkey. With the turkey there are more risks if the skin breaks but with the Rib roast it's a no brainer. Somehow it doesn't make the meat salty.
cookingfordads 9 months ago
@cookingfordads I'd like to see you salt the turkey that way. I love turkey. Ok, then, I will try the prime rib next weekend. AS for Easter- family and all- I'll play it safe..(basic seasoning+ freah herbs)_Thanks!
TheCozybear65 9 months ago
@TheCozybear65 do a wearch on my videos for turkey and you'll see it, it's called Advanced Turkey Techniques. Have a great Easter
cookingfordads 9 months ago
@cookingfordads Excellant! Thanks! Happy Eating..Ooops!, I mean Easter..
TheCozybear65 9 months ago
That rosemary was useless!
MadDonkeyProduction 11 months ago
@MadDonkeyProduction Rosemary is never useless.
cookingfordads 9 months ago
DID YOU JUST PUT STREET SALT ON THAT?!?! LOL
MadDonkeyProduction 11 months ago
@MadDonkeyProduction NO, it;s a food product
cookingfordads 9 months ago
DELICIOUS DEATH!!!!
SKEEZIN08 1 year ago
Is prime rib just like spareribs meat? Like is it just a big log of spareribs meat !? I If so, CANT BELIEVE WHAT IM SEEING!!
EgteTetik 1 year ago
@EgteTetik the meat you see here is mainly from a muscle that runs close to the cow's spine called the longissimus dorsi. Spare ribs are cut from further towards the ventral tips of the ribs.
wischef64 1 year ago
@wischef64 what he said!
cookingfordads 9 months ago
"Once you have mastered a technique, you barely have to look at a recipe again"
— Julia Child
ChaosButterfly8 1 year ago
wow, people are negative about cooking videos. Good job Rob. I made my first prime rib using your previous video and it turned out awesome!
KMS149 1 year ago
Something to try here would be to remove the fat cap, you'd get a little more flavor out of the rosemary and the bacon would serve the same purpose as the fat cap did.
Not sure if it's true a salt crust will seal juices in. Salt usually draws moisture out. Cut a slice off a zucchini, salt the flesh and let it sit for a few minutes; you'll see what I mean.
wischef64 1 year ago
wow horendous
impreza0wrx 1 year ago
too salty
ghrialto 1 year ago
damn that looks moist!!!! good job
pogisiG 1 year ago
Hes Cute!
MissyWissy2001 1 year ago
Hey, for medium rare, most people recommend that the internal temperature should be 125-130, and 120 for rare. However, you state that you should stop cooking once it hits 120. Looking at your video, it did look medium rare... so should I still stick to the 120 or go a little higher if i want mine medium rare
dtran717 1 year ago
WTF
tropicalintoronto 1 year ago
yummy cholesterol!
chingon711 1 year ago
is that your boyfriend at the end there? you two make a good couple.
paperchasin23 1 year ago
yum looks great
curbshoppin 1 year ago
Do want.
Warkweh 1 year ago
BACON on Prime-Rib? The cow says MOO = Noooooooooooooooo!!!
casecar 1 year ago
@casecar Then think about cheese sausage for a moment from a cow's perspective - You get milked, your milk is churned up and allowed to go bad, you're killed, your entrails ripped out, ground, mixed with your curdled, rotten bodily fluids then stuffed back into your intestines.
...One day thousands of years from now people will look back on our time and think about the acts of sheer horror we tolerated as a gastronomic race.
By the way, I love meat.
kaisergrendel 1 year ago
Are you kidding me? I had a cough reflex to the sight of the salt you used! And bacon? On PRIME rib? Whew. You is c r a z eeeee. But keep on cooking! Have fun.
williroom 1 year ago
@williroom Don't knock it until you try it.
cookingfordads 1 year ago
Cooking for camp dads... this guy is fabulous.
SethHesio 1 year ago
I like your oven.
SethHesio 1 year ago
Blowtorch the outside, then cook it as low as possible for as long as possible... serve it with a red wine jus or peppercorn cream sauce... This preparation is fun, but it's a waste of salt.
SethHesio 1 year ago
@SethHesio Hmm,... anytime I can use a blow torch I'm interested. I"ll have to try that. thanks
cookingfordads 1 year ago
@SethHesio God damn that sounds sooo good!
OrisLover 1 year ago
@SethHesio Between the TPC I worked at, and the steak houses, I've probably cooked over 1000 Prime Ribs... the whole salt crusting thing isn't my favorite, but torching it would be the last possible thing on my list. For a while at the steak joint, we were starting ours at about 550 for about 30 minutes, and then just turning the oven off without opening... 12-14lb roasts would only take about 2 hours... of course we left them out for several hours prior to going in the oven.
mishamichael 1 year ago
that looks really good, i really want some now
skassipodguy 1 year ago
is that just a regular meat thermometer? I ask because I never knew you could simply stick it in the oven like that :O
Jayfoxpox 1 year ago
02:30 Best snow evah!
gidofwarr 1 year ago
@gidofwarr Too kind, thanks
cookingfordads 1 year ago
well done mate, looks perfectly cooked to me, if anything i was wondering if it's worth rendering/sealing off that top layer of fat...thanx
zebrabistro 1 year ago
@zebrabistro Thanks it was melt in your mouth good.
cookingfordads 1 year ago
At the catering hall where I work, we don't make prime rib that way. We get it boneless and shrink-wrapped. We just cut open the package, put the rib on a wire rack in a roasting pan and season lightly with Montreal steak seasoning. The ideal result is to cook it medium rare on the inside and well done on the ends. This guy is wasting all that kosher salt, and the bacon and rosemary will only mask the flavor of the meat.
6672rock 1 year ago
@6672rock are you saying there's only one way to cook it? That's the great thing about the kitchen, there rarely is a right way and a wrong way.
cookingfordads 1 year ago 9
@6672rock OWNED BY COOKINGFORDADS LOLOL
LeonsProductions 1 year ago
If U use 3-5 egg whites,the salt crust works MUCH better...
Shouldda PEPPERED IT BEFORE CRUSTING IT W/SALT TOO!!!
111fishkiller 1 year ago
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Take a look at this video, it will teach you how to cook all your favorite meals from your favorite restaurants - youtube.com/watch?v=6ktnVmKZXOo
DChase4 1 year ago
any seen the movie Under Siege with Steven Seagal? The terrorists are eating some meat in a scene. anyone knows if it's prime rib?
Feanic 1 year ago
What about using an egg white or two instead of the water?
bssnplayer 1 year ago
@bssnplayer I've done that, but the water worked just as well and was easier. A lot of people do that though.
thirdstreetmusic 1 year ago
why so much fucking salt are you trying to kill us?/
43preciado 1 year ago
I really think it would be safer to cook to internal temperature of 130 degrees.
ShawProductions 1 year ago
@ShawProductions It continues to cook to about 127 due to the heat momentum. 130 would go to 137 and be too done IMHO. It all depends how well done you want it.
cookingfordads 1 year ago
@ShawProductions Safer? You can eat beef raw if you choose to.
SethHesio 1 year ago
@SethHesio .. you can put a gun to someone's head and pull the trigger ... but it doesn't make if safe. Sure you can eat beef raw... but it doesn't make it safe. (probably makes u stupid.
The discussion was about safety and 'cookingfordads' already answered the question by talking about the resting period that raises the temp.
ShawProductions 1 year ago
@ShawProductions Well fuck you then lol I like raw meat, I've never gotten ill from it.
SethHesio 1 year ago
@SethHesio I think we would all expect a comment like this from you.
ShawProductions 1 year ago
@ShawProductions Lol, what? Are you nuts. If you want to talk about the dangers of food I'm game. I know that if you have good beef, and it's clean and kept properly you can eat it raw. Do you disagree?
SethHesio 1 year ago
This has been flagged as spam show
@SethHesio Do what you want, it's a free country. You can eat feces for all I care.
ShawProductions 1 year ago
Not bad but too much salt and not enough enough spices for me
scionnole 1 year ago
2 things seriously wrong here 1. Never wash beef 2. Never stick a fork in meat! Those who can't teach. True true - Henckel & WÜSTHOF are the only knives to use.
DLJunkie 1 year ago
More like cooking for the poors.
dirtykkkoon 1 year ago
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niao05 1 year ago
I love prime rib. I gotta have the brown crusty edges though. That's the purpose of searing it at 450 for 10 minutes. To create a delicious dark brown crust. Covering it in salt doesn't allow the browned crust to form. If you're going to cover it in bacon and then salt crust it, i see no point in searing it for 10 minutes. Not saying I wouldn't eat it though! Perfectly rare. Yum.
wonderbung 1 year ago
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This is disgusting. Hope you choke, asshole.
TheCatJoker 1 year ago
@TheCatJoker Vegetarian, eh?
Ital890 1 year ago
@Ital890 Doesn't matter. Even if I'd never been born, this would still stand as disgusting.
TheCatJoker 1 year ago
This fella attempted many cooking techniques such as the salt crust, resting, using bacon strips as a source of fat, etc.. but managed to screw them all up. A salt crust has to totally enclose the piece. The foil for resting must completely cover the item. The bacon should not be used on a fatted piece such as a prime rib and definietly should not be applied to the FAT SIDE OF THE PRIME RIB.
Way to screw up a perfectly good chuck of beef!
Never trust a chef that is not fat!
jongustave 1 year ago
@jongustave haha good call i was wondering if anyone would say anything with that said this guy needs to come out of the closet and the salt crust is the most lame thing ever just put it in a brine and vacume seal it or submurge it or salt it first then when you serve it dont just make a salt crust cus you saw it on iorn chef use your brain and sear tha thing when your done cooking
enzo5o 1 year ago
@enzo5o Why would you sear it when you're done cooking? If you're going to sear it, sear it first then finish in the oven.
silvermediastudio 1 year ago
@silvermediastudio if you sear after you have more control over the crust no chance of burning the outside while your roast is still cooking in the oven and you have the freedom to cook useing differnt cooking methods with out worry of messing up the crust cus its not there yet you dont have to sear in juices theres no truth to this idea sounds good tho
enzo5o 1 year ago
needs more salt xD
L3g3nd4r100 1 year ago
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so much fat in between the meat
DeathMulti101 1 year ago
Needs more salt.
Autoramen 1 year ago 27
@Autoramen lololol
Erika445566 1 year ago
This looks great. It makes some prime rib lovers cringe, but I like to finish mine off with about a minute per side on the grill(individual slices). The seared outside with the wonderful texture and juiciness inside makes me very happy.
beerhoven 1 year ago
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FOLLOW THESE STEPS 1. COVER YOUR MOUTH WITH YOUR HAND 2. WHISPER A WISH INTO YOUR HAND 3. POST THIS ON TO TEN OTHER COMMENTS 4. NOW LOOK AT YOUR HAND
Razor00710 1 year ago
looks decent overall performance is so-so i'd agree and get rid of the ginzo knifes and get the henckels from costco. probably lining the bottom of the baking sheet with foil to make easy clean up would help too. overall not bad for a home cook. but sadly waste of prime meat so many better ways to enjoy prime cuts.
bishopx123 1 year ago
MEEEEEAAAAAAAT!!!!!!!
ekdavid 1 year ago
I just jizzed in my pants
ryanmtanner 1 year ago
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And just so all of you know, salt crusting has been around for CENTURIES and it DOESN'T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn't dissolve so it doesn't over salt anything.
WYLA69 1 year ago
And just so all of you know, salt crusting has been around for CENTURIES and it DOESN'T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn't dissolve so it doesn't over salt anything.
WYLA69 1 year ago
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So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
WYLA69 1 year ago
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WYLA69 1 year ago
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So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
WYLA69 1 year ago
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So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
WYLA69 1 year ago
So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.
WYLA69 1 year ago
@WYLA69 yes, 10 minutes at 450 and then lower it to 250 and cook for 20 minutes per pound or until internal temp is 120.
cookingwithrob 1 year ago
@cookingwithrob Ok cool. I thought that was it. Thanks a lot.
WYLA69 1 year ago
I like to deep-fry prime rib in lard. Then my wife takes some of that leftover lard and makes gravy with it. We also like to put Vienna sausages in some dough and deep fry that in the lard too, along with some bacon. For dessert we have deep fried dough.
SuperOlds88 1 year ago
you need to go back to costco and get those henckel knives they sell and get rid of the ginzo knives lol
VrNghtOwl 1 year ago
@VrNghtOwl I rarely use those any more. I use an Anolon set and a MAC knife mainly now. The ginsu had these little steak knives that were really handy for small jobs. Ginsu also promised to help sponsor the show but the reneged. boo!!!
cookingfordads 1 year ago
@cookingfordads If you have a few bucks to spare, pick up a Misono UX10. They're about $215 but incredible and will last a lifetime, prep is effortless with that blade. That and a $12 Kiwi brand Thai veggie cleaver, cheapie scalloped slicer, and a paring knife of your choice (I have a Henckel) and you're set!
silvermediastudio 1 year ago
mccormicks montreal steak seasoning, rub generously instead of crusting and let sit over night, to marinate, instead of the kosher salt. same heat method. better flavor
locochef22 1 year ago
@locochef22 steak seasoning and salt crusting are two different methods. I actually tried this salt baking which leaves the meat nice, juicy, tender and flavor of the meat intacted. The meat really does melt in your mouth. As for Mccormicks montreal steak seasoning, it cant be used to work the crust. This would actually make the method as baking instead of steaming like salt-baked technique. Overall, it's personal preference. I do favor the salt-baked method.
weicc84 1 year ago
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1. copy and paste
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3. hold your breath for 10 seconds.
4. press refresh twice.
3. LOOK AT YOUR HANDS
D0z31 1 year ago
damn it man. i am craving for some prime ribs now. and ive never really had a craving for it before.
thiswonksx2 1 year ago
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ihateanne {dot} com
DaInternetGangsta 1 year ago
i salivated trough the hole video :D that looks DELICIOUS im a BIG meat fan :D ( im not fat lol )
BoboSab3121 1 year ago
i saw bob in another show... its about hairstyling, this guy is jack of all trades, a cook and a hair styler, wonder if he can do manicure and pedicure.
blezedlex 1 year ago
@blezedlex Wow, I do consider myself a jack of all trades and master of none, (I was a tube major in college) but I don't think i was on a hair styling show.?!? It must be someone who looked like me. I've been on some parenting bits.
cookingfordads 1 year ago
Ewww its not even cooked!
PredictionJunkie 1 year ago
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@PredictionJunkie It's obvious you have no idea what you're talking about
slowfaller 1 year ago
@PredictionJunkie It's cooked perfectly!!
cookingfordads 1 year ago
@cookingfordads it looks cool i would make it but my mom says dont was the stove but i know how 2 cook really well or good how ever u want 2 say it :P
DragonTeenKick 1 year ago
@cookingfordads agreed. For the squeemish, know that usually your fear comes from a irrational fear of foodborn illness. While typically this a good concern (hamburger), on a good cut of meat that has not been ground you are very safe eating a little 'rare' as long as the internal temps were brought up to acceptable levels for a while. In fact in the culinary world, medium rare is almost the de facto standard.
Scien11 1 year ago
@PredictionJunkie i second this comment...looks gross..i can smell that bloody iron just looking at it
GreyGooseVodka555 1 year ago
@GreyGooseVodka555 this is how prime rib is. after cutting, the blood will drain while still cook. thats why they're cooked to "rare like" after 10-20 minutes it will look medium rare to medium.
weicc84 1 year ago
@PredictionJunkie Medium rare, it's perfect.
silvermediastudio 1 year ago
What a strange coinky-dink...I have a channel called cokingfordads, which is about snorting lines of cocaine off of strippers asses. Which is totally different from this. Nice Prime Rib though.
;)
Horus515 1 year ago
@fuckdoodle people can beleve what they want to beleve you crybaby asshole
Arsinal10 1 year ago
@Arsinal10 He doesn't need to spam videos with religion bullshit! Fuck you!
Fuckdoodle 1 year ago
@Fuckdoodle SHh no need to swear o-o
Just LOOK at the ribs :O!!!
oishiininja 1 year ago
@oishiininja I'm sorry, but I only eat people.
Fuckdoodle 1 year ago
@Fuckdoodle Hmm K K Then remember to put some BBQ sause? :D
oishiininja 1 year ago
FYI after reading so many comments (some which are funny, others annoying) rosemary - salt - bacon flavour = seasoning. the bacon is just cuz its bacon, goes on wtvr. try bacon with cereal, tasty ;) (JK) and further more, medium rare is the perfect cooking for prime rib, and last but not least, sometimes the beef is so awesome and delicious you can really eat it without any seasoning.... ask my dad on-coal ribs!
so0os0 1 year ago
hi, i noticed you said we'll put the rib in the oven for 10 minutes, n we ended up with 3 hours n 15. can u please clarify? and omg just hearing the sound of the knife cutting through the very fabric of the meat almost made me jizz ma self >.>
so0os0 1 year ago 2
@so0os0 hehe yeah its not 10 minutes. late he mentioned 20 minutes per lb. i would just sit a thermometer into the meat to gauge the preferred temperature.
weicc84 1 year ago
@so0os0 Yes, after 10 minutes at 450, lower it to 250 and cook 20 minutes for each pound or until internal temp is 120. Thanks, I can't believe I didn't get that clearer.
cookingwithrob 1 year ago
@cookingwithrob thanks man, that helps. since its summer now i'm gunna make sure we do it with my old pops, but he aint a rare meat person, medium - medium well is his taste, i still dun mind the medium well with that babe =D anyways thanks allot
so0os0 1 year ago
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so0os0 1 year ago
Mayor Bloomberg in New York and the Food Police just had a stroke - keep up the good work!
ArtStone 1 year ago
Um why the heck are people on a religious debate again? Just make it an enjoy!
One question: For a slightly more done meat the oven has to be pre- heated to 350*F??
Thank you for making this video! :)
LoveAddictREmix 1 year ago
@RepentNowHellsReal Fuck you, your God is fake! I will find you, rape you, and eat you!
Fuckdoodle 1 year ago
That sir is a lot of salt ;D
jetzil 1 year ago
Personally for me the meat is too tender, but you guys are still awesome.
cryteeek 1 year ago
IF YOU SEE AT 12:43 YOU CAN SEE THE PIECE OF MEAT THAT IS FULL OF BLOOD ARE YOU CRAZY??/
MyJackass2009 1 year ago
ITS TO PINK AND ITS BLOODY YOU CRAZY AMERIKANS!!!!!! HOW CAN YOU EAT THIS...ITS FULL OF BLOOD!!!!
MyJackass2009 1 year ago
@MyJackass2009 Jesus i'm from europe and i very much like to eat meat that's juicier rather than scorched...
And WE can eat it with our mouths... :D :D
slyster12 1 year ago
Have fun dying from heart disease cancer and high blood pressure, and getting dumped because your woman thinks you're a sick animal killer and fatass!
gr8indasack69 1 year ago
@gr8indasack69 i will, thanks, and with a smile on my face. :-)
cookingfordads 1 year ago 2
@cookingfordads Actually i will too because im a happy meat eater as well. just rousng up the comments like a jerk. it does wonders for boredom. plus im jealous, i could go to town on some prime ribs n mash man
gr8indasack69 1 year ago
@cookingfordads lol if people ever say animal killer or i cant believe you eat meat you should just say Real Men Eat Meat.
klayman2 1 year ago
@cookingfordads Yea,I'll join you Bob and bring some tenderloin and wine...I'd rather die having fun than just die :) .
slyster12 1 year ago
@cookingfordads hahaha what a nut bag
Silentskip001 1 year ago
@gr8indasack69 LOL where are you from??? the U.S.A. ?
GagyiLaszlo 1 year ago
@gr8indasack69 what a stupid comment!
MegaBen3000 1 year ago
@gr8indasack69 Real men eat meat faggot
klayman2 1 year ago
@gr8indasack69 we'll all gladly. if u hate us, then don't watch this amazing video. meat = stamina FTW!
so0os0 1 year ago
@gr8indasack69 ikr. O.o
kittymunch22 1 year ago
Have fun dying from heart disease cancer and high blood pressure, and getting dumped because your woman thinks you're a sick animal killer and fatass!
gr8indasack69 1 year ago
i can smel the bacon from my home mmmmmmmmm!!!!!!!
matthew22ibrahim22 1 year ago
you should not leave anymeat out on the counter for 3 hours you can kill someone. other then that it looks good and sounds good. .
toddjell 1 year ago
@toddjell well when the meat's cooked enough it doesn't matter how long you leave it. meat can stand up till almost 12 hours in the heat! like on a summer day, nvm it being frozen or chilled
so0os0 1 year ago
looks excellent, sir. my mouth has been watering the entire time.
lightemup 1 year ago
Yummy ! Here, I give you my phone number, call me please and I'll be there soon.. Hehehe ... Thanks for sharing.
omelyfasol 1 year ago
Yummy ! Here, I give you my phone number, call me please and I'll be there soon.. Hehehe ... Thanks for sharing.
omelyfasol 1 year ago
Bob, I noticed you have 2 different styles of kitchens so I'm assuming it's a remodel job. I like the looks of the two different styles of cooking ranges you use. Can you tell me what models/make they are and was there one you prefered over the other and why? I am currently using the original beast that came with our home and will have to eventually get a new one so I'm doing some research. Thanks, and I love your shows...I would like to see some shows using veal and pork chops....
JerseyRedDevil58 1 year ago
@JerseyRedDevil58 They are both KitchenAid and we're so happy with the new one. The first one, white, was nice too but had a glass plate at the back that kept breaking, see video on coking4dads. Gas is the only way to go as far as I'm concerned. I hope you have access to that.
cookingfordads 1 year ago