How To Make The Ultimate Prime Rib
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Date: 2019-05-29
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Comments and reviews: 9
1slogar
I was the head chef in a nice restaurant and we made this once a week. I scrolled through the comments and dont think anyone mentioned: if you have a large roast, you cook the middle to a touch over rare, some people like it that way. From there, if someone wants it well, you serve them the ends. Of course, medium and medium rare you work towards the middle. Most of our customers wanted medium rare or medium; what was shown was medium rare in the middle (my personal preference, medium on the ends. Rare is red and will usually release a little blood. Good video with alot of helpful advice.
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I was the head chef in a nice restaurant and we made this once a week. I scrolled through the comments and dont think anyone mentioned: if you have a large roast, you cook the middle to a touch over rare, some people like it that way. From there, if someone wants it well, you serve them the ends. Of course, medium and medium rare you work towards the middle. Most of our customers wanted medium rare or medium; what was shown was medium rare in the middle (my personal preference, medium on the ends. Rare is red and will usually release a little blood. Good video with alot of helpful advice.
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Smug Smugly
The absolute worst prime rib I ever had was at Bugys in the El Cortez. Damn thing was so tough you couldnt chew it. I almost choked on it. I think I paid around 26 dollars with a beer. The best Prime Rib I ever had was at Tony Romas in the Fremont Casino. It was only 8. 95 but it was damn good. Only thing is to get it for that price you have to force feed yourself at 4: 30 PM in the afternoon. But get there early because the line starts forming at 4 o clock. Bunch of blue hairs, and people in wheel chairs that will run over your foot if your not careful.
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The absolute worst prime rib I ever had was at Bugys in the El Cortez. Damn thing was so tough you couldnt chew it. I almost choked on it. I think I paid around 26 dollars with a beer. The best Prime Rib I ever had was at Tony Romas in the Fremont Casino. It was only 8. 95 but it was damn good. Only thing is to get it for that price you have to force feed yourself at 4: 30 PM in the afternoon. But get there early because the line starts forming at 4 o clock. Bunch of blue hairs, and people in wheel chairs that will run over your foot if your not careful.
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Bartok
Would it not be best to just keep the bones and tie them to the prime rib yourself, that way you can season underneath the bones and have the seasoning penetrate into the meat that you will actually be eating. I remember how doing your dry brine turkey recipe made the poultry meat really juice and flavorful. Does dry brine-ing a roast like this for 24 hours help make it juicy? Or is it different with beef?
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Would it not be best to just keep the bones and tie them to the prime rib yourself, that way you can season underneath the bones and have the seasoning penetrate into the meat that you will actually be eating. I remember how doing your dry brine turkey recipe made the poultry meat really juice and flavorful. Does dry brine-ing a roast like this for 24 hours help make it juicy? Or is it different with beef?
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Derek Coble
I followed this recipe. Had a meat thermometer in. Took it out at 125 instead of 120 because my in-laws like meat more cooked. Thought Id split the difference and make it medium right. Well the temp kept rising all the way to 145. It was still delicious but why did it rise so much after? It was a 10. 8 lb roast. Does the weight have anything to do with it?
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I followed this recipe. Had a meat thermometer in. Took it out at 125 instead of 120 because my in-laws like meat more cooked. Thought Id split the difference and make it medium right. Well the temp kept rising all the way to 145. It was still delicious but why did it rise so much after? It was a 10. 8 lb roast. Does the weight have anything to do with it?
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Michael W
technically you cant let the roast come to room temperature. Think about it. room temperature is like what 60-70 degrees and think of how long it would take to get even a 4 pound roast to that temperature internally. The roast would not be safe to eat. Instead just increase your cooking time or use a probe thermometer to get the perfect temperature.
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technically you cant let the roast come to room temperature. Think about it. room temperature is like what 60-70 degrees and think of how long it would take to get even a 4 pound roast to that temperature internally. The roast would not be safe to eat. Instead just increase your cooking time or use a probe thermometer to get the perfect temperature.
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IntentionalMimi
Thanks for the great video Christmas day and I was feeling lonely and insecure about roasting my expensive piece of meat for the family (dont want to ruin dinner) and this helped me calm right down. I am fine. All is well. Smells great in here right now and Im comfortable about taking roast out of oven at 120 degrees. Thanks Tasty team: )
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Thanks for the great video Christmas day and I was feeling lonely and insecure about roasting my expensive piece of meat for the family (dont want to ruin dinner) and this helped me calm right down. I am fine. All is well. Smells great in here right now and Im comfortable about taking roast out of oven at 120 degrees. Thanks Tasty team: )
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Coffee Hutchins
Nope. 120 will give only 125 at end of rest. needs to be 130 to 140F at end of restMedium Rare 140F 145F at end of rest. still a bit under dun for me. I do 135. 140 after rest. 3 to 4 days (salt pepper in fridge) Bring to room temp before cooking. And if you dont make an AU-JUS Throwing flavor in the trash. Shame on you.
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Nope. 120 will give only 125 at end of rest. needs to be 130 to 140F at end of restMedium Rare 140F 145F at end of rest. still a bit under dun for me. I do 135. 140 after rest. 3 to 4 days (salt pepper in fridge) Bring to room temp before cooking. And if you dont make an AU-JUS Throwing flavor in the trash. Shame on you.
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Milton Zinn
Stop calling the choice of meat prime rib, its a rib roast or ribeye roast. You can find one at any sams club, butcher shop, or grocery store that has a butchers block. Anywhere that gives you ribeye steaks cut there can make you a rib roast which is 4-5 ribeye steaks strapped together, ergo thats why its so expensive.
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Stop calling the choice of meat prime rib, its a rib roast or ribeye roast. You can find one at any sams club, butcher shop, or grocery store that has a butchers block. Anywhere that gives you ribeye steaks cut there can make you a rib roast which is 4-5 ribeye steaks strapped together, ergo thats why its so expensive.
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PFC Conners
Want that perfect edge to edge, you want a reverse sear. Otherwise, youll always have that little bit of grey that sneaks in. Reverse sear gives you wiggle room too. Dinner delayed by a hour? Who cares? Sear 30 minutes before serving for 5-7 minutes at at least 500 degrees for roasts 2kg and bigger.
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Want that perfect edge to edge, you want a reverse sear. Otherwise, youll always have that little bit of grey that sneaks in. Reverse sear gives you wiggle room too. Dinner delayed by a hour? Who cares? Sear 30 minutes before serving for 5-7 minutes at at least 500 degrees for roasts 2kg and bigger.
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