Prime Rib Roast

Thanks for the heads up on the grading of this meat. Always willing to own up to my mistakes but the method is solid here.

I’m looking forward to try this roast for Christmas dinner. You made it look so simple. Thanks

Should have reverse seared it. Brown and too done on edges.

Unless you wish to call animals (Possum/Raccoon/etc...) to your compost pile - DO NIOT add anything meat-flavored to the veg scraps....

Oh Nooo! Any seed oil or vegetable oil on a beautiful chunk of meat like that is sacrilege! 😵😵‍💫
Use melted Ghee or Wagyu Beef Tallow instead of that toxic oil that you used! That's why I don't eat at restaurants! Because they use either that Pam spray crap (it's canola oil) or some other vegetable oil! No thank you! They're industrial oils, highly processed and full of Omega 6s which cause inflammation! And in turn, inflammation causes disease!

The name " Prime Rib" has Zero to do with the Grade of beef, it just happens to be the name given based on from where it was cut along the Rib cage.
You said it yourself. The beef Grade can be Select, Choice or Prime, so do you call a Choice grade Prime Rib a Choice Rib Roast ? No you dont. It's a Choice GRADE Prime Rib roast.
You're misinforming people.

Great video!!!

I personally dont mind the gradient or gray outer area of the meat. Provides good contrasting texture and flavor.

The temp on this is absolutely perfect for a family of folks. I never have leftovers when it’s cooked at this temp.

Buttery?? You didn't add any butter

Why so much salt on it before cooking?

Very.good

Where’s the recipe? I don’t see it in description

Salt and pepper....to bring out the natural flavors. Nothing better than a bland flavorless hunk of meat.

I'm so hungry I'm about to gnaw my fingers off. Wonderful video.

Where's the celery????

Mouth watering recipe!

Did you agree to have all these commercials in your vid? Are you paid to do so?

Chef 2 years, Is been a initiative . Make sure to have a community manager so you can make this channel mor interactive and more your "personal" situation.

I'm digging that vent hood.

Awe that looks so good

😊yumm now thats what I'm taking about

I do the reverse- start at 250 till 120- ill give your recipe a try for comparison.

Never throw whole garlic in anything. Come on dog. You can’t be a real chef?

To much salt and to much salt your heart will explode. You are sawing not slicing.

It’s called prime rib because it’s from the Primal Rib Area of the cow. Prime rib doesn’t necessarily mean it’s rated prime

or...you could just use a rack.

OH damn.

I really, really like your show! Love the teaching style and content as well as your passion and joy. There are times when you give what sounds like an important idea or fact, but you don't tell 'why'. I know; I am a nerd. But, you inspire and make me want to know EVERYTHING, and that is a big compliment. Thanks so much, Chef!

Prime has nothing to do with the GRADE!

Thank you for a straightforward video on preparing a prime rib roast.

“Prime” rib doesn’t refer to the grade. It refers to the cut (primal cut). Most prime rib purchased is actually graded “choice”.

If you think that is the way to cook prime rib and that yours even looked good at all when you sliced it, you seriously need to remove the word "Chef" from your title. Gray band is a no no and you should know that.
Low and slow, 225 max, is the only way to cook bumper to bumper red gorgeous prime rib. Shame on you for even posting this video as a learning tool.

Amazing! Easy to make! Followed all the instructions! Delicious! Thank you! Merry Christmas!

I did this for the first time this morning for Christmas family dinner. Now they all think I can cook. Haha. Thank you for your expertise. I have to say, dinner was excellent.

Technically... it's off of the primal rib section, so, can be any grade- prime rib is prime rib (primal rib)

It’s a ton over cooked 🙃🙃🇨🇱AustinTX. Liam Donaldssen McIntyre,Jr. “MrDon”

I worked for a Chef that made Beef au jus from the bones! Also added Maggie Browning Sauce, as well as Worcestershire sauce. Had deep almost black color...

STOP!!!!! I ove this chef. He know his stuff, I'm making this for Christmas

It’s Frank!

The browning should really be done at the end so that you don’t overcook the cap steak part of the ribeye. Cook it until it reaches 118F internally, let rest for 35-45 min, and then put in the oven @ 500F for 10-13 min to get the crust. The doneness of the steak will be uniform throughout the steak.

And this is why you reverse sear. What a waste of meat.

BEAUTIFUL
Thank you for sharing this video...

Lol, an inch of grey meat around the edge... no thanks

What about cooking longer at a lower temp? Sort of like a reverse sear?

Use the left over vegetables to make a pot pie.

I want it will done! I cannot do less than that, I get very sick.

I would keep the bones for myself for the next day throw them on the smoker and they are great.

Maybe I missed it, but how much does the meat weigh that your cooking