Pepper Parm Prime Rib - Perfectly Juicy Prime Rib Method - Food Wishes
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Date: 2024-12-11
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Comments and reviews: 18
rockbutcher
I've cooked a lot of beef rib roasts, but as always, I learned something new here Chef. That silverskin membrane on the top must only be a problem when cooking 2 rib roast, as I always do 4 ribs and don't get that distortion issue. Moving forward however, I will follow your advice and score across the top because it also allows the seasoning to penetrate deeper into the meat. I got a kick out of the part at around 6: 20 when you cut it off the rib and then sliced it into 'individual portions'. LOL in my house with 3 teenagers, the 'individual portioning' part pretty much stops at the cutting between ribs bit. I've always been an SPG guy for this cook, but my next will follow your instructions Sir. All the best!
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I've cooked a lot of beef rib roasts, but as always, I learned something new here Chef. That silverskin membrane on the top must only be a problem when cooking 2 rib roast, as I always do 4 ribs and don't get that distortion issue. Moving forward however, I will follow your advice and score across the top because it also allows the seasoning to penetrate deeper into the meat. I got a kick out of the part at around 6: 20 when you cut it off the rib and then sliced it into 'individual portions'. LOL in my house with 3 teenagers, the 'individual portioning' part pretty much stops at the cutting between ribs bit. I've always been an SPG guy for this cook, but my next will follow your instructions Sir. All the best!
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bradpeck1901
Oh yea! That my boi CJ the culinary OG at his finest self! Using those meaty paws to slice through some velvety prime rib. I have tried his other method of using MATH to figure out how to cook the prime rib and it always plays perfect as well - - as long as you let the meat sit out for several hours first to warm up. The fine Man from San Fran knows his business on this one!
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Oh yea! That my boi CJ the culinary OG at his finest self! Using those meaty paws to slice through some velvety prime rib. I have tried his other method of using MATH to figure out how to cook the prime rib and it always plays perfect as well - - as long as you let the meat sit out for several hours first to warm up. The fine Man from San Fran knows his business on this one!
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NickyKnickerson
Some of us been knowing that Chef John's got bars, but that Kendrick line hit.
We exclusively use the FW Prime Rib technique at our house because it absolutely alleviates the stress that accompanies cooking a very expensive piece of meat. Practice also helps but it's hard to get the reps in with this particular cut of meat unless you work in a restaurant.
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Some of us been knowing that Chef John's got bars, but that Kendrick line hit.
We exclusively use the FW Prime Rib technique at our house because it absolutely alleviates the stress that accompanies cooking a very expensive piece of meat. Practice also helps but it's hard to get the reps in with this particular cut of meat unless you work in a restaurant.
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MrKmoconne
The first time I had prime rib was at a hotel restaurant in Louisville Kentucky. It must have been properly cooked because I was over the moon, enjoying it's intense, beefy flavor. I think there was some sort of intense sauce served on the side (horse radish) but I dared not use it, lest I spoil that plate of beefy heaven.
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The first time I had prime rib was at a hotel restaurant in Louisville Kentucky. It must have been properly cooked because I was over the moon, enjoying it's intense, beefy flavor. I think there was some sort of intense sauce served on the side (horse radish) but I dared not use it, lest I spoil that plate of beefy heaven.
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ericpettyfishing
I use your method X, method, every year forThanksgiving. Never fails. People drive from across country for that Prime rib. Thank you for helping me make a New tradition that makes Thanksgiving at our house, special.
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I use your method X, method, every year forThanksgiving. Never fails. People drive from across country for that Prime rib. Thank you for helping me make a New tradition that makes Thanksgiving at our house, special.
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tawpgk
It's been quite a while since I have made a prime rib. this Christmas I need to splurge for the extended family. My stomach is rumbling for some real beefy beef and this parmigiano tip seems to be the ticket.
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It's been quite a while since I have made a prime rib. this Christmas I need to splurge for the extended family. My stomach is rumbling for some real beefy beef and this parmigiano tip seems to be the ticket.
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tenzhitihsien888
Stomach churningly undercooked. I can almost feel the weird texture and taste that slightly metallic taste of pink, undercooked meat. If nothing else, it's a very vividly captured image.
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Stomach churningly undercooked. I can almost feel the weird texture and taste that slightly metallic taste of pink, undercooked meat. If nothing else, it's a very vividly captured image.
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jbadal1
First of all, you have to have a grocery store or butcher that has good USDA graded meat that you know from past purchases is good. So, starting with that, good meat gives good results.
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First of all, you have to have a grocery store or butcher that has good USDA graded meat that you know from past purchases is good. So, starting with that, good meat gives good results.
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dolan-duk
Would a higher temp for a shorter time result in a crispier crust and (superior) less cooked interior I usually prefer sous vide but it wouldn't work well with the butter coating.
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Would a higher temp for a shorter time result in a crispier crust and (superior) less cooked interior I usually prefer sous vide but it wouldn't work well with the butter coating.
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mrkattm
That was way over cooked dude, not to mention that gray band was huge, you also did not let it rest long enough, did you see all of that juice on your cutting board
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That was way over cooked dude, not to mention that gray band was huge, you also did not let it rest long enough, did you see all of that juice on your cutting board
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dwoodstwin
Should have cooked it in a lower temp first and brought it up to 120. Rest it. Then blast it on 500 to sear. You wouldn’t have all that grey on the perimeter
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Should have cooked it in a lower temp first and brought it up to 120. Rest it. Then blast it on 500 to sear. You wouldn’t have all that grey on the perimeter
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cdub76
No reverse sear technique Huge fan of this technique and was a little disappointed to see the standard sear & roast was recommended. Otherwise looks great!
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No reverse sear technique Huge fan of this technique and was a little disappointed to see the standard sear & roast was recommended. Otherwise looks great!
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HTLGoodFoods
This looks absolutely delicious! The method for getting the prime rib perfectly juicy is so useful, I'll definitely try it for my next dinner party!
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This looks absolutely delicious! The method for getting the prime rib perfectly juicy is so useful, I'll definitely try it for my next dinner party!
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Stratplayer05
I'[m all for Parmigiano Reggiano, but seeing all that pepper makes me wonder about using Pecorino Romano instead. Cacio e pepe prime rib anyone
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I'[m all for Parmigiano Reggiano, but seeing all that pepper makes me wonder about using Pecorino Romano instead. Cacio e pepe prime rib anyone
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MykePagan
I need to check your low & slow video. I had already planned to use my pelket smoker to make a prime rib for Christmas day this year.
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I need to check your low & slow video. I had already planned to use my pelket smoker to make a prime rib for Christmas day this year.
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JM-bd4qh
You are the Kendrick Lamar of not taking your beef too far. The LAYERS! Chef john was def following the kendrick/drake beef like a hawk
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You are the Kendrick Lamar of not taking your beef too far. The LAYERS! Chef john was def following the kendrick/drake beef like a hawk
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lancervi1762
Long time viewer. my thought Disgusting. Cheese on a prime rib. Again. Disgusting. Sorry, but this is a huge no-no for me. Next!
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Long time viewer. my thought Disgusting. Cheese on a prime rib. Again. Disgusting. Sorry, but this is a huge no-no for me. Next!
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midlifemom5829
Oh wow, my family is doing a dry run this weekend on our first attempt at prime rib. Want to practice for Christmas dinner
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Oh wow, my family is doing a dry run this weekend on our first attempt at prime rib. Want to practice for Christmas dinner
reply
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