How To Make The Ultimate Prime Rib
Check us out on Facebook! – facebook.com/buzzfeedtasty
- Grilled Chicken Leg Pieces Recipe | Grilling BBQ Chicken Leg Quarters | Pakistani
- Jalapeno Popper Cheeseburger by the BBQ Pit Boys
Check us out on Facebook! – facebook.com/buzzfeedtasty
I thought you were supposed to cut the oven off and let it cook itself with the remaining heat but I love the narrator 馃い馃い馃い馃い
Med/rare = juicy/ well done = please pass the gravy
We used this recipe over the holidays and it was perfect. We cant afford an oven but live in Arizona so we just let it sit in the sun for the afternoon and it came out perfect.
Bone in ! It takes 5 seconds to carve
It鈥檚 raw! Needs to be brown and not red.
I refuse to eat something that rare. Guess I'm not classy.
I used these instructions for Christmas dinner. First time making a prime rib roast and it was delicious! I did take it out at 140 instead of 120 only because family is anal about rare meat. It still was perfectly pink and not overdone for even my knowledgeable prime rib taste buds. This was an A+!
It looks dr
it鈥檚 bloody raw
looooks so raw
Thank you,, cant wait to do this…
450 for 30 min. Then 325 for 11 min for every 1 lb of meat.
5lb = 55 min.
Take out meat when internal temperate is 120 degree.
Take our and Cover with tin foil for 30 min to rest.
0:35 and a little bit of tHyME and patience ~
If you've never cooked a rib roast, stop looking at other videos on the subject. This is the easiest example of how to be successful. Keep it simple…it's delicious…and it's not raw…shut-up and eat.
That looks great until you slather that nasty horseradish cream on it. Great vid!
See how the outside, closer to the edges are darker? That means overcooked. That's why I do the reverse sear method, low 200 in oven, when the prime gets at about 115 to 120, take it out of the oven, crank the oven to 500,550, put prime back in, once it reaches that for about 8 minutes and take out, let it rest for about 30 minutes, then bam. The best prime. Low and slow let's the fat in the prime to render down slowly, plus you don't get the prime overcooked on the edges, aka, the gray zone. You want medium rare, throughout the while prime, juicy and a nice flavorful crust that only reverse searing can get you. Science and cooking large cuts of meat prove it to be the best, cheers!!!!!
I cringe anytime someone orders their prime rib well done in a restaurant. I just wanna scream, "WHAT ARE YOU THINKING?!"
Lots of prime rib tutorials out there but this one gets it right. Preseasoned and uncovered for 24 hrs makes a massive difference.
Prime rib is made by cows…chefs only cook it …end of story
馃弳馃弳馃弳鉂わ笍
Looks over done to me
TASTY SMOKED PRIME RIB ON TRAEGER! https://www.youtube.com/watch?v=R8qrWBFhj4M&t=2s
馃槺
Deeeeeliiiiiiiiciiiiiiioussss…馃憖馃槢
馃槑
I am not a fan of this recipe. You usually want to leave it in the over after cooking time to let the ambient heat cook through the meat properly. That is what most good restaurants do. And a creamed horseradish sauce or Au Jus is always served as a side in a ramekin. It is never placed on the cut.
I watched聽 Prime Rib video earlier and the opinions couldn't be more opposite.
Prime rib belongs on the grill. Miss me with that oven shit
Guga's prime rib is better
Have made prime rib several times before, always slow cook and always turns good. But I tried this way and it turned out amazing! Big improvement! Thanks for the tips.
Followed the directions exactly and my Prime Rib came out amazing. Thank you so much for the great video.
This recipe was fantastic! I made prime rib for the first time for Christmas dinner. I watched the video and the meat was perfect! Thank you!
325* is too hot.