How to Cook a Perfect Prime Rib | Chef Jean-Pierre
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2 роки томуHello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/pr...
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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VIDEO LINKS:
Horseradish Sauce: • Easy to Make Horseradi...
Au Jus: • How to Make An Amazing...
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil: chefjp-com.3dcartstores.com/B...
❤️ Wusthof Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Digital In-Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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@thevito2824 2 роки тому
Happy Holidays Chef. Thank you thank you thank you.. I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120. I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. thank you Chef.
@ChefJeanPierre 2 роки тому
That is just awesome to hear! Nothing pleases me more that reading this kind of comment! 😀
@MRBURNS-et5dh 2 роки тому
@@killW1266 Its still a prime rib or a standing rib roast. He is actually talking about the meat grading. Prime graded beef is much more marbled. Choice is the next step down.
@patrickford18 2 роки тому
@@killW1266 It was a Prime Rib, which is also known as a Standing Rib Roast. He was looking for a USDA Prime Grade, but could only find a USDA Choice Grade roast. Choice in simply a step down from Prime.
@jeffreygeorge219 2 роки тому
You also want roast room temperature before puttin in oven, never go from fridge to oven..
@patrickford18 2 роки тому
@@jeffreygeorge219 You'd have to leave a rib roast out on the counter for about 6 hours, or more, to get it to room temperature in the middle. Cooking low and slow allows the internal temps to rise without burning the outside. Its the same principle as smoking a pork butt.
@ToddAndelin 9 місяців тому
this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP
@ChefJeanPierre 9 місяців тому
🙏🙏🙏❤️
@guywalkerarmy 4 місяці тому
I could listen to him all day!
@richardchaney6990 4 місяці тому
Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!
@scottanderson7399 5 місяців тому
Happy Holidays to you and your family Chef. Last year we invited my sister for Thanksgiving and she bought a VERY expensive standing rib roast for me to cook. I had never attempted this before and did not want to fail. I looked at many methods and videos and happened upon your channel. Your method made the most sense to me and offered many advantages including perfectly cooked from center to outside, really great bark, and the forgiving rest period in the middle. Needless to say the prime rib turned out perfect! A month later at Christmas I repeated the recipe with perfect results again. Since then I have made many of your recipes and all have been the best recipes ever. Your skill, experience, and ability to teach novice cooks proper techniques makes you a treasure on UKposts. Continued success in the New Year and Thank-You!
@GB01 5 місяців тому
I tried your method today. I was a bit nervous because prime rib is so expensive and I wanted to be sure nothing would go wrong. Nothing did go wrong. It came out absolutely fantastic. Best prime rib I have ever had, and that includes high end restaurants famous for their prime rib. Yours is MUCH better. I have made many of your recipes and they always come out excellent. With your recipes and methods, who needs restaurants? I will never order prime rib in a restaurant again. If I want prime rib, from now on I will make it at home - your way. Thank you very much for teaching this.
@ChefJeanPierre 5 місяців тому
👏👏👏👍
@marvinspears3311 2 місяці тому
I'm using your recipe for my wedding and I am absolutely excited!🎉🎉🎉
@carolynnewell3463 2 роки тому
I love this man, his voice, accent, personality and of course his wonderful cooking.
@ChefJeanPierre 2 роки тому
Wow, thank you😊
@corky1256 2 роки тому
I cooked a 24 lb prime rib for Christmas this year, and I did it this way. The whole time my mother kept saying “are you sure it’s cooked all the way?!” And I had to keep reassuring her that everything would be fine. It turned out perfect, and everyone was complimenting me the whole night. Thank you Chef JP!
@ChefJeanPierre 2 роки тому
🙏🙏🙏😀
@echamber623k 2 роки тому
What is estimated cook time per pound?
@corky1256 2 роки тому
@@echamber623k It took 4 hours and 45 minutes to cook my 24lb prime rib to an internal temp of 130 F. I used a probe thermometer and set it to go off when it hit the temp. Always cook to the temperature, not the time.
@echamber623k 2 роки тому
@@corky1256 thank you! I have seen anything from 5 hr to 9 hr so trying to get rough timing but will monitor temp and adjust temp as needed.
@newbluerugby 2 роки тому
Sounds like we have the same mother
@marcus-pf7lp 5 місяців тому
I used this recipe to cook a holiday rib roast for myself, my daughter, and our dog. It was absolutely out of this world. If you use this recipe (and please buy your rib roast from Whole Foods), you will have an extraordinary experience. Big thanks to Chef Jean-Pierre.
@sfopaladin2661 5 місяців тому
How did the dog like the au jus with the roast? I bet he passed on the horseradish. Lol. 🔥 😀
@marcus-pf7lp 5 місяців тому
@@sfopaladin2661 Loved it, and we let him chew on the bone while we held it. It really was great and the quality of the meat was critical.
@gilbert6980 Рік тому
I just made this today and I was scared I'm gonna mess it up. But by following all of Chef JP's procedures it came out totally perfect. My wife and kids love it.Thank you chef! You're the best!👌🏻
@sabyegrp 2 роки тому
I'm 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder. Saw this video, and gave it a try. I had an 11 pound, four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I've ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.
@Volvican 2 роки тому
So then when it was done before carving did you just slip the bones out?
@sabyegrp 2 роки тому
@@Volvican The butcher slices between the four bones and the roast, but not all the way down. Leaves about an inch or so still attached across the bottom. Then ties everything back together. When the roast is done, I cut the strings off, the bone section falls back and I easily slice that small remaining area releasing the bones. Now the roast can be carved without any difficulty. I seperate the bones and put them back in the oven as it's cooling. Perfectly roasted bones for someone to enjooy. Sometimes I freeze the roasted bones and used them later when I make slow cooked beef stew. Put them in the bottom of the slow cooker and lay everything else on top. Fantastic flavor enhancer.
@xpane 2 роки тому
@@sabyegrp Great idea!
@jackiewinters5792 2 роки тому
@@sabyegrp Thank you so much for sharing your method with us!
@Arianna1308 4 місяці тому
I made this wonderful Prime Rib for New Year dinner yesterday. Absolutely delicious and tender. Salted-pepper meat and left 48 hours in the fridge, uncovered. Brought it to room temperature for 5/6 hours. Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper. Back in a 500F oven for 10 minutes. Meat was incredible juicy and tender. Thank you chef.
@macman140 Рік тому
Just cooked this yesterday. Had it seasoned in the fridge the 72 hours, cooked it to 130, let it rest for 90 mins than reheated it for 10 mins at 550. It was delicious and juicy. I will be doing this again! Thanks for the helpful tips Chef Jean Pierre!
@BradiKal61 4 місяці тому
Interesting that you cooked it all the way to 130, because typically cooking this way to 119 or 129 F will result in carryover bringing the temp in the center up to 134 or 135 by the time the roast has rested.
@jumpman2680 4 місяці тому
@@BradiKal61Some people prefer it more cooked than med-rare. I like mine at borderline med-well. I’ve been cooking beef for 30 years and I’ve never seen the temperature rise more than about 5 degrees when resting. There’s no way cooking to 119 will rise to 134. I did this a few days ago and cooked it to 137 and it peaked at 142 which is like the lowest temp range of med-well and juicy pink throughout.
@davo912 Місяць тому
@@jumpman2680 You have to be kidding? No way to keep it from going over 5 degrees....get a new thermometer lol
@skwirlsworld73 4 місяці тому
@Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.
@carolhayward7450 2 роки тому
Made this today and got the best reviews I have ever gotten. Everyone said it was better than any high end restaurant offering of prime rib they have ever had, I agree. Will definitely be making again. Thanks so much Chef
@donnashaver739 2 роки тому
I used the reverse sear method on a strip roast last week, the only difference was scoring the fat cap. I will never use another method again! It was amazing!! Love your channel!!
@jakkihessing2986 Рік тому
"Cook it the way you like it!" couldn't be said better! You make it look so simple. And it really is. Thanks!
@cdici511111 Рік тому
So, I have never cooked Prime Rib, thought it was too complicated to get it perfect like my favorite rest. I followed Chef's instructions EXACTLY and my finished results looked EXACTLY like his! I was so proud and happy with the results and all guests were impressed! Thank you so much Chef Jean-Pierre!
@christopherglen2728 2 роки тому
Chef,I tried this recipe for the first time. It was the most tender roast I have ever had. And everyone was impressed with the horseradish cause. Just great
@gregf577 2 роки тому
I’ve probably cooked 15 of these in my life trying different methods, and this is hands down the best way to do it. Same principle can be followed on a smoker or grill too
@stm0041 Рік тому
Great post Chef! I used your method for cooking prime rib yesterday for our Christmas dinner. Paired the roast with Yorkshire Pudding, assorted vegetables and salads. Our family truly enjoyed the meal. The prime rib was the belle of the ball. Thank you!
@K3Flyguy Рік тому
Historically our family had the "Burning of the Bird" ceremony every Thanksgiving and Christmas. A number of years ago I convinced the family to let me do this recipe with the prime rib roast. Mom got a break, we got a great feast and everyone was happy! Thank you for sharing with us!
@RagnarokCo Рік тому
Lol, burning of the bird, gonna remember that.
@gingeraustin5953 2 роки тому
This recipe was awesome! Did this with an 11lb Prime Rib and my family was ECSTATIC about how awesome it turned out. Thanks Chef Jean-Pierre.
@noname_trades7730 Рік тому
Made this for a couple friends not long ago, used this video as a guide, it came out amazing...this guy knows his stuff
@carlcochrane591 Рік тому
i did this prime rib for Christmas. let me tell you the chef was right it was Beautifull juice just all-around great best ever. I would suggest that the people should watch this guy he is the real thing
@nancyd.7314 2 роки тому
This looks so delicious. We're having a rib roast for Christmas and I'm cooking it this way. Ordering from a local farm, but they are taking the bones off and attaching. It's so nice to have a world class chef without the big ego teaching us all kinds of cool stuff. His gaffes are very amusing! I've never bought so much butter in my life. Kerry Gold is my favorite - so creamy!
@ChefJeanPierre 2 роки тому
🙏🙏🙏😊
@nancyd.7314 2 роки тому
@@ChefJeanPierre you're the best!
@Saurischian 2 роки тому
Kerry Gold is the best butter! I hope it turns out well Nancy. Am I invited?
@paulh7589 2 роки тому
My friend turned me on to Kerry Gold, now nothing else will do. Jean-Pierre, you are the best!
@cyndifoore7743 2 роки тому
I love Kerry Gold too. Chef Jean Pierre is the best!
@marymartens4425 2 роки тому
I made my first prime rib for Christmas following this easy recipe. Turned out absolutely perfect! I set my prime rib out for about six hours to get to room temperature before going in the oven. This was so easy and delicious. Nothing to be afraid of.
@ChefJeanPierre 2 роки тому
Fantastic!🙏😀
@markstover984 Рік тому
Chef, thank you so much for teaching me this. I used this method tonight for our Christmas Eve dinner with your au jus. I followed it with your chocolate mousse which I made yesterday. All of it was something I would only have thought possible at a high end restaurant. The smell of the meat with the herb de provance was absolutely “AMAZING” as you would say. Tomorrow we will have your chocolate cheesecake. I can hardly wait. I still have a lot to learn, but you truly made our Christmas Eve. Merry Christmas to you and your family.
@feedingit Рік тому
I made this last night after about 18 hours in the fridge and it turned out EXACTLY like yours! And SO tender! I can’t believe how flavorful it is with just salt & pepper!!
@lisahoff3845 2 роки тому
I am new to this channel, I have only been watching a couple of weeks but I am absolutely hooked. I have already done a few recipes and they’re all marvelous. I’m a pretty good home cook and baker and I love to cook for folks who love to eat. The love Chef JP shows for food makes everything enjoyable from the prep to the finished product, and he has the same attitude I have, cooking is art! It should be fun and beautiful! Keep up the wonderful work and I will keep watching and cooking with you!
@knarf7976 2 роки тому
I have got to say I LOVE WATCHING YOU! You are the first chef that stands firm of using a scraper instead of using their knife. You are extremely funny and down to earth keep it up.
@mustangtonto5862 Рік тому
Simple, easy, delicious. Who could ask for more? Fantastic job, Chef!
@brianwaterman89 5 місяців тому
Followed your method step by step for my first ever prime rib. Family was super happy and everyone I show pictures of can’t believe how perfect it came out. Thank you!
@terryrutherford2114 2 роки тому
I watched this on Christmas Eve 2021 after eating delicious French dip...I was not even hungry and my mouth watered as you sliced that first steak. Love prime rib and I want to try your technique. Thanks!
@steveboone5480 2 роки тому
Oh my Goodness Chef! You read our minds!! We were just talking about the anxiety of this cut of meat and you totally erased all fears!!! Thank you sooo much for this one!!!!
@SoWat2500 Рік тому
thank you … chef jean-pierre i’m literally cooking this right now for thanksgiving and i know it’s gonna come out LOVELY! God bless you all!
@robertgoss4842 8 місяців тому
This a note of deep thanks to Chef JP. There was a time when I wouldn't have even DREAMT of gambling my shabby, semi-literate cooking skills against a costly prime rib roast. But now, after a year of watching Chef JP in action, I feel perfectly confident in this undertaking. I am an aging, retired Army guy, and I decided to teach myself how to cook. It never would have worked without Chef JP leading the way.
@ChefJeanPierre 8 місяців тому
So glad I could be of help! 🙏❤️
@jamesparker1673 8 місяців тому
Amen
@brettperkins5750 5 місяців тому
Remember to measure carefully and always cook with wine!
@julietteyork6293 2 роки тому
He always makes me smile. And mama mia, what an amazing chef and teacher. This looks incredible.
@macrichardson7904 2 роки тому
We always have Prime Rib for Christmas. This year we did something completely different. We cooked the rib in our Air Fryer. OMG it was the best medium rare interior with crispy exterior I've ever eaten. The garlic and pepper crust was amazing !!
@VeronicaSolovey 9 місяців тому
I followed the recipe and result was fantastic! The best meat I’ve ever cooked before! Thank you for such a wonderful tutorial! I’ll teach my kids how to cook a roast beef using this video ❤
@sseattleboy Рік тому
I die for french-dip prime rib sandwiches--he made this look so straightforward, I will never again go without ! Thanks, Chef !
@ericdawson7097 4 місяці тому
Thanks Chef - you are such an inspiration! So enjoy watching and listening to your advice and tips.
@briannabruce9051 Рік тому
Tried making this yesterday. It was the best prime rib I’ve ever tasted! Also, my first time cooking prime rib. Thank you!
@ParadiseProjectsGroup 4 місяці тому
what a likable guy!
@jackclinkenbeard6796 Рік тому
my wife cooked it just like you said and it was the best ever! Many thanks, you made this family every happy.
@irisheyes5890 2 роки тому
Did everything this video showed and cooked a 12 lb rib roast to medium (company choice) - 5 hrs to 138/140. Lightly pink and they loved it! My first attempt. Thank you!
@jcs3349 2 роки тому
Made this for Christmas dinner and it was a huge success. Very simple ingredients, easy to follow recipe and the video helped a lot. Thank you for sharing this. Now looking forward to making the BBQ Bourbon Short Ribs for New Year's Eve dinner!
@Dylan_Miller Рік тому
Chef Jean Pierre is the man. Thank you for teaching us to cook, so we can enjoy these amazing meals with our family.
@cleigh8753 2 роки тому
This is the first time I have seen the reverse sear technique,.. sure makes the most sense and turns out the way I would want it to. No brown cooked meat around the outer edges! AWESOME! LOVE LOVE LOVE Chef JP, because we are ALL FRIENDS! We come here for the recipes and come back over and over for this infectious guys personality!❤❤❤
@northof50now 4 місяці тому
I realize this is an older video, but had to post. Like many others, I too gave the rib-roast a try. I've been cooking for 50 years, but never made one. I cooked a 10lb, 3-bone just as you described. I used the salt rub for 48hrs. It came out perfect! I was a bit worried when it hit 120 after 3.5hrs, thinking the thermometer probe was misplaced. Thank you for all the help and encouragement.
@nbenefiel Місяць тому
My dad loved a standing rib roast. My mom was sick a lot. She had serious lung problems. I cooked my first prime rib, under her direction, when I was 12. I did roast potatoes, Yorkshire pudding, and gravy. I’ve been cooking it for 60 years now. I love the reverse sear method.
@Robalo-2660 2 роки тому
Perfect! Absolutely perfect! Thank you so much ! I needed your hand on my shoulder. I only do a prime rib at Christmas and you provided some great tips . The dry brine and the long rest will be added to this years feast !
@pamelamullins3103 2 роки тому
I just made this for my family’s Christmas dinner. Wow! No words can describe how delicious this prime rib is. I’m so glad I found this recipe. His recipe for Au Jus sauce is delicious as well! I’ll be subscribing to this channel for more!
@MrMakintime Рік тому
cant find the sause
@laurenl3785 Рік тому
Thank you, Chef!! I’ll be making this the day after tomorrow! I’ve always been too intimidated to make this, but you have given me the confidence that I needed! ❤❤❤
@laurenl3785 Рік тому
Chef, I cannot thank you enough! The Rib Roast was amazing… absolutely amazing! I even followed your direction on making clarified butter to apply to the roast. First time ever for all of it! I appreciate you taking the time to share your knowledge with us! I laugh at your humor the entire way. Lots of love to you, dear Chef Jean-Pierre!!❤
@hrishikeshdatar1708 Рік тому
Chef Jean loads of love and respect from India, may not be able to find quite a few of the ingredients you use in your recipes but would love to try some of them. Love the energy, enthusiasm and excitement you bring to every video..
@hblee88 2 роки тому
This makes so much sense. The ability to cut & serve "hot" instead of the old "rest (cool) & cut" method.
@sandramishenko1831 2 роки тому
Thank chef!! I was afraid to even think about attempting to cook a prime rib! But now I will and I'll do it for our New Years dinner! Your amazing and so generous to us your viewers, Happy Holidays to you and your loved ones!
@quick9smitty511 Рік тому
I've tried this twice now and EACH TIME it turned out PERFECT! You can't go wrong by using this method. Your guests will be so impressed. (I did use the same kind of thermometer so I knew exactly when to pull the roast out of the oven. No guessing).
@theduckstream Рік тому
You made our Holiday. Thank you for your method and kindness. May God bless you and keep you, we will remember you forever, Jean.
@charlessmith7911 2 роки тому
I’m not an expert, rank amateur; but, I want to thank you for this video! I always tried to take the roast out early….listened to you and prepped and roasted the 7 rib choice roast. It was the best roast we have had for several years and and a more uniform med rare than we have ever had. It was difficult estimating the time, the standing rib weighed 18.8 lbs. It took about 6 hours at 250 F. We rested it, buttered it and then put it in the oven for another 10 min at 500 F. Perfect. I might add that we also used your recipe for horseradish sauce and that also was a great success. Thanks again.
@ChefJeanPierre 2 роки тому
That is just awesome! Thank you for sharing your experience with us. Have a merry Christmas and a very happy new year😊
@nancyd.7314 2 роки тому
@@ChefJeanPierre How do you reheat prime rib and not lose the pink color? We cooked one for New Years and have lots left.
@bradhullin8358 2 роки тому
We had a single bone 2” prime rib for 3 on Christmas Eve. This method worked perfectly, medium rare throughout! We also enjoyed your Shrimp Sambuca with it. Thank you chef! Love your channel.
@woofy1238 4 місяці тому
I’m making this for Christmas dinner. Thank you for all these videos. You’re the best instructor in the business!
@gailmrutland6508 Рік тому
*Did this method last night for Christmas dinner. BEST PRIME RIB I ever cooked and easy as all get out. THANK YOU CHEF JEAN-PIERRE!*
@MattPuccini 2 роки тому
Simple instructions. Our prime rib came out perfectly cooked. Chef Jean-Pierre's method is flawless.
@lindamartinez5233 2 роки тому
Hello Chef, my husband made your Prime Rib for our family this Christmas and it was amazing. For several years he made it with whole grain mustard, soy sauce, and cracked pepper. Though delicious, it was not the taste we experienced this Christmas. He cooked the Roast as you suggested and it came out perfect, the meat was pink and succulent. Our family was amazed at the flavor and tenderness. Wanted to take the time to tell you how good it was. Thank you so much for what you do. Happy New Year! See you in the next video.
@Godwinpounds4333 Рік тому
Hello 👋 how are you doing?
@dianaverhulst3407 Рік тому
I always used pepper and mustard too. The herbs and butter will change the flavor quite a bit I guess.
@fulltimex2447 Рік тому
I'm not sure if i have ever commented on a post before... THANK YOU! Truly amazing results. I used your horseradish sauce recipe as well( I had to use regular worcestershire instead of the white version, though). Absolutely amaizing results all the way around. The butter on the roast at the end dripped down into the pan and created a massive amount of smoke that left my house with it lingering for at least an hour afterward. It didnt want to leave even with all the doors open, lol. I will be checking out your other videos. Again, THANK YOU!
@nathanthomas5461 2 роки тому
I tried this recipe last night. My first attempt at cooking Prime Rib. It was perfect. Thank you Chef
@faybayers3750 2 роки тому
Finally, I now know how to cook prime rib the right way!! Thanks again Chef for another great video!! ❤️🤤🤤
@lynneburrell676 Рік тому
I made this for Christmas Eve dinner. It was perfect, my family loved it and they love you Chef! God Bless you friend!
@dougdavenport2589 4 місяці тому
I made this holiday roast today for Christmas. It was a HIT with the family and was so easy to prepare. Thanks for the recipe chef JP!
@sortathesame8701 2 роки тому
That was so simple and turned out so perfect! I rarely buy a large prime rib, because the first time I did, I ended up with over cooked tough meat, but I can do this!
@toddspayth4162 2 роки тому
I did use your method for cooking an 8 lb rib on Christmas and it was PERFECT. Thank you. Made your horseradish sauce too. Also a big hit with guests!
@edwardwatson8937 Рік тому
Chef, I just want to say you are a genius! I've been making my roasts following your video, and they have turned out perfect each time! I did another roast this Easter, and everyone was raving about it. You are AWESOME!!!
@elkhunter76 Рік тому
I tried this for Christmas dinner. I prepped it 24 hours ahead of the cook time. My wife and I both loved it! I shared your video!
@user-qx1mu3zf8g 2 роки тому
Sir, you are a so kind, polite, respectable person and a real chef, I really enjoy your videos.
@ChefJeanPierre 2 роки тому
🙏🙏🙏😊
@toddratson7526 2 роки тому
I used my favourite dried herbs and ghee as I am thrifty with my time and I had the ghee handy. Best piece of meat I have eaten ever period - full stop. Just wow! I will never cook prime rib any other way than this recipe. The three generations at my family Christmas dinner were speechless. God bless you Chef Jean-Pierre and merry Christmas from BC, Canada.
@ChefJeanPierre 2 роки тому
Merry Christmas and a very happy new year for you and yours! 😊
@edricheson Рік тому
Your video just came up in my video feed this morning 4:30am. I needed to look up a prime rib recipe. Looks like a simple and a successful recipe. Thank you for the time Chef! Merry Christmas!
@rainyday13 Рік тому
Holy cow! I've never even done a prime rib before and saw my grocery store had them on sale so I brought one home and looked up a recipe. I watched yours and it sounded so easy and looked so yummy. It was! Everybody was amazed I did it myself. Even the picky eaters complimented it. Thanks for the videos and the amazing recipes. You have a new follower.
@tmcche7881 2 роки тому
It's cooked perfectly! Chef Jean-Pierre is the "Rodney Dangerfield" of chefs on UKposts and the most enjoyable to watch. Merry Christmas. ps, the best chef, too.
@ChefJeanPierre 2 роки тому
🙏🙏🙏
@FodorPupil 2 роки тому
100% the best chef. And the humbleness is so refreshing. Those who are the best welcome the rest. ❤
@zzdoodzz 2 роки тому
Love his energy and his non-pretentiousness. His instructions are simple and too the point, which is so welcome. Thank you Jean-Pierre.
@joeblack4436 2 роки тому
Absolutely fantastic. So easy! This was so beautiful I watched it twice.
@retrocountryexperiencercx8078 4 місяці тому
thank you one of the few real teachers out there today! I learned so much in this short presentation Brilliant Sir!!
@georgesuonvieri2232 4 місяці тому
Thanks for the reverse sear method. I have always done a sear and then a slow finish. This is now my preferred method. It was perfect!!
@thegodofpez 2 роки тому
I could eat prime rib for breakfast, lunch and dinner! 😋
@69adrummer 2 роки тому
😋
@charlesbaldo 2 роки тому
Its great, right now you would need to be a very wealthy person to do that
@thegodofpez 2 роки тому
@@faecal_transplant_donor A.) I very highly doubt that. B.) Stop being a UKposts comment “doctor” or “nutritional evaluations expert.” and THANK GOODNESS FOR C.) People like YOU are why the block button exist. Thanks for playing, super fun person at parties!
@lisawong6573 2 роки тому
Perfect prime ribs recipe. My family's favorite. I make it for every holiday. I learned a new trick today from you Chef Jean-Pierre, the butter at the end. Definitely going to give it a try for Christmas dinner. Wish me luck. Thanks for sharing ❤
@forearthbelow 2 роки тому
@Lisa Wong, wish you luck?: of course I do but I wish me a place at your table even more!!!! Kindest regards, Tony from London
@lisawong6573 2 роки тому
@@forearthbelow 🤣🤣🤣🤣
@scottlibby4973 Рік тому
Thank you Jean-Pierre!! Tried this recipe / technique twice and it went great. Wonderful! 1st time... seasoned just like did. 2nd time... only seasoned with coarse Kosher salt... impeccable! Took the bones and fat and shards of meat from the 2 roasts, boiled and reduced in water. Used this as a base for a soup / borscht. FANTASTIC!! THANK YOU FOR THE TECHNIQUE.
@brittanyfischer3592 Рік тому
This turned out literally perfect … my whole Friendsmas dinner thanks you … I told everyone here about you and your UKposts … another wonderful dinner thanks to your teaching … God Bless you Chef ❤
@53defense1 2 роки тому
Another outstanding video Chef......You break down the recipe so well and make it easy to not only follow but understand....Making this for 6 todays dinner!!! Thanks and be well.
@phillipkopp5809 2 роки тому
I love this channel. I actually learn things. So often I just smile and think, "Well... I've been doing THAT wrong for 30 years.. "
@Sergio-gc5qq Рік тому
Absolutely the best way to cook a Prime Rib. I was doing it the other way around with searing before and you are right, the cooking is not coming out even. Way to go and thank you much.
@conradkappel9426 7 місяців тому
Thank you once again for another great video. I traveled for many years giving speeches, etc and the dinner du jour was usually roast beef or prime rib. Retired now and love cooking which has been greatly enhanced by your incredible channel. I recently made my own prime rib for the first time ever using your au jus recipe and horseradish sauce. Best I've ever had in all these years. At 79 years old I'm serious when I say you have given me a new joie de vie! Thanks so much. You're the best!
@ChefJeanPierre 7 місяців тому
🙏🙏🙏😊
@jimf3932 2 роки тому
We started a rib roast tradition for Christmas s few years back, Chef. Gonna do your recipe this year. Looks terrific!
@amypaparone55 2 роки тому
My mouth was watering when you took it out of the oven. 🤤 and so easy to cook! Who knew!
@Jaxs1980 Рік тому
I made this last night. Everyone loved it! Thank you so much for this recipe ❤
@francinewalker8696 Рік тому
He’s the real deal! A pleasure to watch.
@pierre6625 2 роки тому
Hello Chef Jean Pierre, my family will be here for Christmas and because of your great recipes my holiday meals are all planned. This Prime Rib is the last touch I needed, Love how you carved it. Thanks You for sharing and teaching us. ❤ Best Regards Pierre
@ChefJeanPierre 2 роки тому
Always a pleasure Pierre! Have the most wonderful holidays😊🙏
@forearthbelow 2 роки тому
@@ChefJeanPierre Of COURSE it is always a pleasure! You do what you LOVE doing - and then you get to eat it👍👍👏👏WHAT a FABULOUS life you have, thank you for sharing it all with all of us out in the ethersphere, warmest regards from London 😃😃
@ppjkb8 2 роки тому
This is exactly how I have been doing my standing rib roasts for years. I do not slather it with butter, though. I am sure that will add so much flavor! I first learned about this technique on Good Eats. It is good to see other chefs using the same technique. Low and slow to 118 or 120, then blast in 500 degree oven to crisp up the outer pieces, you have perfect medium-rare throughout the whole roast. The hardest part is judging the time to cook...I always say it's done when it's done. One year my roast wasn't done until 10 PM. That was a bad year. I learned to start it much earlier in the day when it is a large roast. I'm drying out a 3-rib roast in my fridge right now for Saturday's feast. And Yorkshire pudding since you have to have that!
@emilyjessee8589 2 роки тому
Do you pull it out of the fridge and let it get room temperature before you cook it?
@ppjkb8 2 роки тому
@@emilyjessee8589 Some people say to take it out an hour before putting in the oven, but I don't think it's necessary. You are doing a slow roast and I think putting the cold roast into a cold oven and setting the temp at 250 is the best way to bring out a low slow heat to the whole roast. The real key is keeping that temperature probe in. That will let you know when to remove it and let it rest to your desired temperature. And don't forget to save those drippings for your Yorkshire Pudding, or Aus Jus, or preferrably, BOTH!
@michael7324 2 роки тому
Sounds great. What time should I be there. I have a great Pinot Noir to share.
@orlybriceno 2 роки тому
@Janko J, I put my rib roast in the oven less than an hour ago and is already at 115F starting from 55, I am worried it is too quick, is a 6lb bone in roast, how long should it be in the oven per pound?
@ppjkb8 2 роки тому
@@orlybriceno There is no way a 6 pound roast could cook from 55 degrees Fahrenheit to 115 in one hour in an oven at 250 degrees. But if your thermometer reaches 118, I say it's ready. Chef says 116. I think that may be even better!
@sarahturps1384 Рік тому
Delightful, from beginning to end.... "Give it to me..." Put such a smile on my face. I love this channel. 💖👍💖
@alynntrendowski3229 Рік тому
PERFECTLY DONE CHEF JEAN-PIERRE! I cannot wait to make this for Christmas. This method results in a prime rib EXACTLY as I would love to get in a restaurant!
@Latinfiddler 2 роки тому
I am an avid cook and just made it this recipe tonight and it was the best prime rib I have ever made. Jean Pierre you would have been proud of me! I gave you the credit. My family does not me to make it any other way now. Thank you! Too bad I can’t post the photo. Happy holidays!
@janicea.schriner5525 2 роки тому
Made the stock. Made the au jus. Made the prime rib. I was so afraid to try it but with your video I felt confident. So easy and my family raved about the awesome Christmas dinner. Thank you so much for making this possible!!
@ChefJeanPierre 2 роки тому
👍👍👍😊
@joycedacy3390 4 місяці тому
Your instructions were, "spot on". Thank you, it turned out exactly as you instructed! I love, love your humor and no nonsense, and, "to the point" instructions without bs, but always with humbleness. HONEST, hilarious, comments many normal can relate to. Thanks from TEXAS!
@ChefJeanPierre 4 місяці тому
🙏🙏🙏❤️
@annietrinh5858 Рік тому
Today is the first time we cooked prime rib roast for Thanksgiving dinner using your recipe. Wow, it turned out perfect and everyone loves it. Thank you Chef Jean-Pierre! Happy Thanksgiving!
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