How to cook perfect prime rib every time 4k
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Date: 2020-05-27
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Comments and reviews: 9
Chris
Been watching your stuff for quite some time, and this looks fun. But, I have to ask, with all of your basting, would stabbing and twisting a knife into the meat BEFORE cooking allow the baste to seep into the meat better for flavor without altering juiciness? I always hear that if you poke/stab/cut precook - it affects nothing. but, it always more surface area for liquids, i think? care to give insight? also - any take on flavor injecting with the same ingredients?
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Been watching your stuff for quite some time, and this looks fun. But, I have to ask, with all of your basting, would stabbing and twisting a knife into the meat BEFORE cooking allow the baste to seep into the meat better for flavor without altering juiciness? I always hear that if you poke/stab/cut precook - it affects nothing. but, it always more surface area for liquids, i think? care to give insight? also - any take on flavor injecting with the same ingredients?
reply
393stroker
My mouth waters every thyme I watch this glorious man cook. Oh, I gleaked. My God does that bring back junior high memories, lol! I have been a YouTube spectator since it's inception and I cannot get over the fact that I haven't come across SAM THE COOKING GUY untill recently. I have been binge watching since. Sam, you and your family have brought more joy to my life, what a wonderful thing.
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My mouth waters every thyme I watch this glorious man cook. Oh, I gleaked. My God does that bring back junior high memories, lol! I have been a YouTube spectator since it's inception and I cannot get over the fact that I haven't come across SAM THE COOKING GUY untill recently. I have been binge watching since. Sam, you and your family have brought more joy to my life, what a wonderful thing.
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Pejmaan
I'm in San Diego by the way, I love the way it looked on its outside but I cant eat at all blood dropping meat and I dislike even pink color meat with white fats still showing on it! What do you suggest to get that inside thickness more cooked and brown color without burning beautiful outside of that luxury prime rib cyliander?
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I'm in San Diego by the way, I love the way it looked on its outside but I cant eat at all blood dropping meat and I dislike even pink color meat with white fats still showing on it! What do you suggest to get that inside thickness more cooked and brown color without burning beautiful outside of that luxury prime rib cyliander?
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Jay
My MEAT SHOPPE, Kinder's, cuts the bone back, applies Kinder's Prime Rib Seasoning then ties the roast for me. All I have to do is apply more Kinder's Prime Rib Seasoning to the outside let it rest, then into the cooker. OOOOHHHHH YEAH! Love the Prime, Prime Rib Roast from Kinder's Meats in Brentwood, CA: -)
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My MEAT SHOPPE, Kinder's, cuts the bone back, applies Kinder's Prime Rib Seasoning then ties the roast for me. All I have to do is apply more Kinder's Prime Rib Seasoning to the outside let it rest, then into the cooker. OOOOHHHHH YEAH! Love the Prime, Prime Rib Roast from Kinder's Meats in Brentwood, CA: -)
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cristnuishope
Love it Sam! Love the fly too. Im doing mine in a set it and forget it rotisserie. My problem is every time I get a prime rib its not a good cut. Ive been to a couple high dollar butchers but not much difference. Ive heard there are like 4 different prime rib cuts. Which do you recommend? Thanks
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Love it Sam! Love the fly too. Im doing mine in a set it and forget it rotisserie. My problem is every time I get a prime rib its not a good cut. Ive been to a couple high dollar butchers but not much difference. Ive heard there are like 4 different prime rib cuts. Which do you recommend? Thanks
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craig
I love your show But! If that's prime then my regular choice grade has more marble than that. I honestly do not trust the grading on meat anymore and I'm a meat cutter for a big corporate grocery. I've cut regular choice grade that looks ten times better than prime grades I've seen before.
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I love your show But! If that's prime then my regular choice grade has more marble than that. I honestly do not trust the grading on meat anymore and I'm a meat cutter for a big corporate grocery. I've cut regular choice grade that looks ten times better than prime grades I've seen before.
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JOE
Im a bit upset you never cut down the center. I wanted to see how the middle came out. If the outside is medium then the middle is usually way undercooked but I am used to dealing with whole ribs, thats like a third of a rib so Im sure the middle was a nice med rare to rare.
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Im a bit upset you never cut down the center. I wanted to see how the middle came out. If the outside is medium then the middle is usually way undercooked but I am used to dealing with whole ribs, thats like a third of a rib so Im sure the middle was a nice med rare to rare.
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Tim
I love beef, but I hate mustard. You can't sell me something with mustard. It's gross. The thing about mustard is that it has mustard in it. It can be horseradish mustard, yellow mustard, brown mustard, seedy mustard, whatever. It's still mustard, and it's horrible.
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I love beef, but I hate mustard. You can't sell me something with mustard. It's gross. The thing about mustard is that it has mustard in it. It can be horseradish mustard, yellow mustard, brown mustard, seedy mustard, whatever. It's still mustard, and it's horrible.
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Douglas
Sam/Max, just watched this again to guess at the amounts for the horseradish cream sauce. I'm guessing 3 tbsp sour cream, 2 tbsp horseradish, 1/2 tbsp dijon, 2 tbsp parsley, 1/2 tsp avocado oil and a pinch of slat and pepper. Sam, cover me I'm going in!
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Sam/Max, just watched this again to guess at the amounts for the horseradish cream sauce. I'm guessing 3 tbsp sour cream, 2 tbsp horseradish, 1/2 tbsp dijon, 2 tbsp parsley, 1/2 tsp avocado oil and a pinch of slat and pepper. Sam, cover me I'm going in!
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