Low and Slow Prime Rib - Easy No Fail Prime Rib Method
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TLDR; Chef John s method is a certified banger
Date: 2022-12-21
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Comments and reviews: 14
Salty
I watched the gravy episode, and drooled. So thanks very much for posting the second part. and making me drool again
I'm sold. Making both for my xmass dinner, in a toaster oven I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the whys? . When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose.
We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as cannery grade. What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat.
I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking. but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.
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I watched the gravy episode, and drooled. So thanks very much for posting the second part. and making me drool again
I'm sold. Making both for my xmass dinner, in a toaster oven I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the whys? . When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose.
We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as cannery grade. What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat.
I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking. but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.
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Harry
While the roast is resting, set the oven to max, and after resting pop in for 10-15 minutes. Makes a nice crust without cooking too much. Don't cover with foil after this - we want it to cool.
And, leaving in the fridge for 4 or 5 days ages the roast even better. The reason is that more moisture is pulled out and the proteins break down a bit, so the flavor is enhanced. Remember, beef is aged in cool, dry conditions.
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While the roast is resting, set the oven to max, and after resting pop in for 10-15 minutes. Makes a nice crust without cooking too much. Don't cover with foil after this - we want it to cool.
And, leaving in the fridge for 4 or 5 days ages the roast even better. The reason is that more moisture is pulled out and the proteins break down a bit, so the flavor is enhanced. Remember, beef is aged in cool, dry conditions.
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Ira
It s really impossible to screw up a prime rib if you re using a remote probe digital thermometer. And these tips are excellent. The hell with that high temp and then low temp. It will get a nice crispy bark at 300 the entire time.
And yes. Great idea to sit in fridge for a day or two. You re basically doing a shortcut dry aging. And yes, yes and YES! Sit at room temp for a few hours before putting in oven.
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It s really impossible to screw up a prime rib if you re using a remote probe digital thermometer. And these tips are excellent. The hell with that high temp and then low temp. It will get a nice crispy bark at 300 the entire time.
And yes. Great idea to sit in fridge for a day or two. You re basically doing a shortcut dry aging. And yes, yes and YES! Sit at room temp for a few hours before putting in oven.
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charles
That looks amazing. My Mother-in-law, bless her heart, was a most wonderful cook. She would do a prime rib 3 or 4 times a year and have us over for supper. She always cooked the meat to death. If her roast turned out like yours. It would be back in the oven for another hour or hour and a half. A cut of meat like that is hard on our food budjet, May be some day. Soon I hope. Thank you for your presentation.
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That looks amazing. My Mother-in-law, bless her heart, was a most wonderful cook. She would do a prime rib 3 or 4 times a year and have us over for supper. She always cooked the meat to death. If her roast turned out like yours. It would be back in the oven for another hour or hour and a half. A cut of meat like that is hard on our food budjet, May be some day. Soon I hope. Thank you for your presentation.
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nico
Umm, I didn't finish my chemistry bachelor, but I know that aluminium foil combined with salt and acidity form the meat will result in a chemical reaction. So I would advise against the aluminium foil and instead use a couple steel spoons or something to rest the meat on.
BTW, it is a good method to clean silverware. salt, vinegar and aluminium foil in hot water together with the silverware.
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Umm, I didn't finish my chemistry bachelor, but I know that aluminium foil combined with salt and acidity form the meat will result in a chemical reaction. So I would advise against the aluminium foil and instead use a couple steel spoons or something to rest the meat on.
BTW, it is a good method to clean silverware. salt, vinegar and aluminium foil in hot water together with the silverware.
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Ira
My wife is culinary challenged. She needs well-done. And I tell her, not with this prime rib you don t!
So whether it s just the family, or guests coming over, it s always rare for me (with resting bringing it closer to medium rare, and I slice pieces for those people who have no taste at all and throw them on a cookie sheet to bring them to the cardboard well-doneness they prefer.
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My wife is culinary challenged. She needs well-done. And I tell her, not with this prime rib you don t!
So whether it s just the family, or guests coming over, it s always rare for me (with resting bringing it closer to medium rare, and I slice pieces for those people who have no taste at all and throw them on a cookie sheet to bring them to the cardboard well-doneness they prefer.
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Wardrobelion
Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I d never cooked prime rib before, so your instruction was essential. It turned out beautifully! This method is even easier. So now with 2 ways to cook prime rib, I m no longer intimidated.
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Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I d never cooked prime rib before, so your instruction was essential. It turned out beautifully! This method is even easier. So now with 2 ways to cook prime rib, I m no longer intimidated.
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Christoph
Prime rib is a dish that most people would only prepare for company when the look of everything is a factor. This recipe makes the meat look so unattractive that I would not use it. Salt the meat 4 hours in advance instead. Dry it well, season and cook first very high and then very low temperature.
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Prime rib is a dish that most people would only prepare for company when the look of everything is a factor. This recipe makes the meat look so unattractive that I would not use it. Salt the meat 4 hours in advance instead. Dry it well, season and cook first very high and then very low temperature.
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Lisa
Does anyone know if this will work with a much smaller roast I think about 2-2. 5 lbs, I am thinking it wouldn t have time to get caramelization. Anyone any thoughts? Asking because I have one in the freezer and this technique seems like a no brainer. Happy Holidays Everybody
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Does anyone know if this will work with a much smaller roast I think about 2-2. 5 lbs, I am thinking it wouldn t have time to get caramelization. Anyone any thoughts? Asking because I have one in the freezer and this technique seems like a no brainer. Happy Holidays Everybody
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Duke
I feel like I've been cheated on. For years I've been using your method of multiplying the weight times five and then putting it in a 500 degree oven for however long five times the weight is, then turning off the oven for two hours. Now I don't know which method to use.
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I feel like I've been cheated on. For years I've been using your method of multiplying the weight times five and then putting it in a 500 degree oven for however long five times the weight is, then turning off the oven for two hours. Now I don't know which method to use.
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Andy
We went the other direction. Thick layer of kosher salt then 550F for 45 minutes to an hour, long enough caramelize the uncoated fat/meat. This gave us a just warm, rare roast that we brought up to the requested level of done in the Aux Jeux. Perfect every time.
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We went the other direction. Thick layer of kosher salt then 550F for 45 minutes to an hour, long enough caramelize the uncoated fat/meat. This gave us a just warm, rare roast that we brought up to the requested level of done in the Aux Jeux. Perfect every time.
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Greg
The two-day fridge drying time is smart. If you've not used authentic Montreal Steak Spice on the meat then you are missing out as it really does make a refreshing change to gravy. I do believe that one should still sear the meat before going into the oven.
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The two-day fridge drying time is smart. If you've not used authentic Montreal Steak Spice on the meat then you are missing out as it really does make a refreshing change to gravy. I do believe that one should still sear the meat before going into the oven.
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Donna
I've been using your method where you put your oven on high then cook the roast for five minutes per pound then turn the oven OFF and don't open the door for two hours. Then let it rest. Works every time. Beautiful medium rare.
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I've been using your method where you put your oven on high then cook the roast for five minutes per pound then turn the oven OFF and don't open the door for two hours. Then let it rest. Works every time. Beautiful medium rare.
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Capt.
The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.
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The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.
reply
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