How to cook a 'no fail' prime rib!

[acularp]

Too little seasoning for such big piece of meat.

[roman14032]

in resturants we pull the rib at 110

[tmc300]

When you don't finish the prime rib during dinner, what's the best way to warm up the prime rib next day?

[TheJDub1228]

Taking the roast out at 130 is way too high. I followed your instructions and the roast came out WAAAAAYY over cooked. If I would do the roast all over again, I'd take it out at 120. I guess I'll have to wait until next Christmas now. I'm extremely disappointed in this recipe and it pretty much ruined Christmas dinner. Thanks alot man.

[howcookingworks]

@TheJDub1228 Sorry to hear it didn't come out well. You might want to check the calibration of your probe thermometer by putting it in boiling water as it should read 212 (be sure it only touches the water). Also, if you are at different altitudes, the temperature may change

[Vettle]

@TheJDub1228 way to over react. YDI for not looking at several recipes - it's not his fault. You're supposed to take the meat out at 120 and then it continues to cook to 130.

[TheJDub1228]

@Vettle Watch the video again, at 7:18 he says "at 130 degrees, take it out and let it rest"

You're wrong buddy

[ScantiLee]

I can't wait to try this method. I just bought a beautiful prime rib and rather than wait for a holiday, I'm going to invite the kids over for dinner next Sunday. Thanks.

[APXsniper]

Letting the roast sit out for 1hr before you cook it is not enuf time. Try 4-5 hours....

[TheJDub1228]

@APXsniper Agreed, I put mine out 3 hours before and the internal temp was 44 degrees before it went in.

[luckistryke13]

By far the best vid.  Made a 10lbs and it turned out perfect! Thanks

[k190331]

Great job. Glad to see the use of the probe. One, to accurately determine the temp and two, SO THAT IT WOULD NOT BE TOUGH! Some people don't get it.

[FeelinTangerine]

If the rib still has the bone attached I still tie it since the meat often separates from the bone during cooking. I find that keeping the bones on the rib ads lots of flavor & is a bit less expensive than boneless roasts.

[BailiwickMusic]

It's crude how people find wrong in everything but themselves. We are viewing a video about roasting ribeye not what kind of knife or fork the presenter is using. Its hard to tell over video if it was tough or not or if it had flavor. Follow the steps on this video and I guarantee that you will praise yourself for a fabulous roast. Good job man. I made the phö and it was awesome!!

[franz583]

0:00

[nemoryer]

Which really does tastes better? Bone-in or Bone-out?  Thanks.

[blazeedge93]

@nemoryer bone in; bones add flavor that cooks in while you roast it! :)

[8401SALM]

needs a better knife thats all that was good quality meat u my freind obviously have ur head up ur ass stop watching food network and actualy cook something.....................­.....AND GOOD JOB ON THE ROAST KID

[1forlooker]

Thanks for the great information. This is a solid video.

[frw3724]

Easy to understand. All issues covered.

[FuriousPumpkin]

i like the foodwishes way better, just put in the oven at 500F then turn the oven off.

[methodicaljuan]

looked tough, the meat that is... you used a fist on the fork to hold while you looked to be struggling to cut it. maybe i`m wrong, but if so...sorry. just my observations



[parajax52]

@methodicaljuan I'm with you. If you have to struggle that hard to cut primr rib you've screwed up. ijs

[rtask]

The normal meat thermometer is designed to leave in the meat wile cooking. You put it in and face it towards the oven window. Then turn on the oven light to watch it. No need to ever open the door

[twistedpare]

I really appreciate your 'walk through' for this dish. Thank you!

[TheCozybear65]

no bone , no flavour!

[daniel1c]

Great video. Right or wrong, I like you you get technical with the subject, which is what matters instead of so many other videos out there

[Modified67]

Thanks for the tips!

[gagemonster555]

distracted by the hair and various pixellation. Fail green screen is fail.

[ritsukohotsuki]

wonderful video, easy to follow the direction. thank you so much!

r.

[csoukphaly]

Made for Christmas.  It came out perfect.

[thermapen]

Great video. Hey everyone, the very cooking thermometer they use here is currently on sale at thermoworks-dot-com/products/l­ow_cost/oven_temp_timer-dot-ht­ml for $15. Great price...

[betup47]

Thank you so much!!!! I never made one and want to make it for New Year's. This looks like the easiest way so far. Have a Happy New Years!!!!!!!

[susanrlarson]

Ok! Looks pretty straightforward. Except I'm just now heading to the store on Christmas Eve afternoon hoping I can buy everything I need. Yum. Can't wait.

[Rod7277]

Use this method! It works Perfect! I did my first one last year and it was perfect so I had to touch up my memory. Thanks for vid!!

[varietyvideo12]

looks wonderful, having one for x-mas

[victorelysse1]

Thanks for the video!

[victorelysse1]

Excellent information.......MMMMMM here we go!

[wootza]

Fantastic info. I am about to try this for the first time and feel so much more confident now/

[joe39363]

did he say "it's pretty affordable in terms of the cost"?

[Jmitchpen1013]

Great point about the probe thermometer, it keeps you from having to open the door of your oven( or smoker) it is fantastic for a number of cooking applications. Nice video, well done.

[CookinWithSurfinSapo]

This is exactly what I needed to know.. thank you very much... Now I can't wait until Christmas!!

God Bless you!!!!

[sohorny4myself]

im gonna make prime rib for the 1st time and hopefully it comes out the way u did it, im so hungry after watching this video especially after slicing that piece mmmmmmmmmmmmmmmmmmmmm

[CherryFarmsNW]

Great Video - thanks! Today is Thanksgiving Day 2010, and it provided some valuable tips.

[BWWGL9]

Very well done, he makes it e-z to follow, with both speech and the written factors.

THANKS ,,,,,,,,,

[stevensonrf]

Very informative! Thanks. Going out to get my probe thermometer now!

[MoltenGoodness]

nice!!! looks great. we are doing a 12lb one for Thanksgiving

[zhaneranger]

looks so good!

[RythmandStrings]

Nice

[wischef64]

Not many mistakes made here, but altogether a good video. 1st, your ideal choice for carving is an actual carving knife. The knife should be long enough so that long strokes can be made. Short, jerky motions while carving ( see 8:15 here) leaves striations on the meat and can result in loss of juices due to the overly violent nature of those short jerky cuts. Electric slicers are subject to this as well. 2nd, I'd use a roasting rack in an unlined pan; it'll make recovering the juices easier.

[bburns548twins]

i cooked a 16lbr for the 4th of july, had 2 cut it in 2 pieces a use 2 ovens... grrr8 stuf meynard!!! only cost me 100$ at costco.

[transcona123]

why would you use a "turkey gravy sauce"?

[rabbiteh]

how to cook a no fail prime rib? sous vide it!

[futuristfood]

if you are in central CA and want to get a grant to do a restaurant here.. lets talk. i have a good friend and this had been our lifes dream. it just got too far out of reach monetarily.. but maybe we can make it work! we are excellent. as I can see you are.. be in touch anywayz.. i like your style a lot.

keep on!

tom

[rogelioromero8]

i like to cook and sometimes little details you forget verry good video and the side lines are very helpfull no way you go wrong with this recipe

[baker70romeo]

this looks so much better than "cookingfordads".

[misterslapnuts]

looks great!

[gatorchomp1515]

the begining background is photoshoped in at all

[andy65guitar]

This does not apply to commercial kitchens for so many reasons. Good for home though. Great instuctions.

[JUSTBOLTONS]

first buy at least choice, need more seasoning, and probe thermometer can only take 400 deg max temp........read the box, good vid

[hambalko710]

i love the video, now i know! the last time i did a rib eye it was a major disaster, but now i can do it

[electriengineer]

I really like how you put the text over to the side for additional detailed information. Your video is great! Do you have an au jus recipe? Keep up the good work.

[Mailiaher]

great video! Very detailed...thanks!

[iluv2play1]

this really helps thxs

[puni14344]

awesome instructions will deffinately try this out.....thanks alot just what i needed!!!!

[m349]

Thank you for the probe thermometer tip. It made a huge difference. No need to open the door. Very helpful video.

[tim23z]

Thanks for the tips, especially about the probe thermometer. I'm cooking a prime rib for Christmas this year as part of my family's dinner so this helps a bunch!

[gramofjnj]

I used an Oneida and I only put the probe in the meat and the wire out thru the oven door .

[gramofjnj]

it caused a fire in my stove

[Buskieboy]

Thank-you. 5 star instruction.

My mouth watered at the end when you carved it. The bones looks soooooo delicious, I almost gnawed on my monitor! :P

Excellent presentation.

[Bobsmithgeorgette]

Great video I had to watch like 6 shit videos before I came across this gem.

[KHT175]

Great video. Keep up the good work.

[daHillBillymofo]

wow your videos are so informative. I like how you explain everything !

[gristlethrob777]

awesome video. thanks for posting.

[MaineMeatMan]

Good job!! looks delicious!!

the roast you had was the 6th&7th ribs (7 ribs on whole ribeye) traditionally considered the "large end" it was "boned and tied" (cut from the bone and tied back-on-makes it easier for carving)

This is highly recommended for anyone ordering a Rib-roast. I prefer the large-end roasts like the one you had, a bit more marbling- but alot more flavor! The 130 degree rule (take out of oven, and let it "set" ) for medium rare is spot on

Thanks for posting !!

[ZeldaMaster408]

4:52 lets cook