Go to the Recipe: Classic Oven-Roasted Standing Rib Roast
This is the most amazing technique to cook a Prime Rib!
Please let me know how you guys like this format. Give the roast a try and let me know how it goes.
Great work guys! Will definitely try this
I really like this format. I especially like the short videos demonstrating technique interspersed throughout the lesson. I hope to see more of this in the future.
This format is fantastic. Detailed, easy to reference, and very clear.
Any reason you don't do some sort of sear at the end? I think I might miss the browned bits a little.
The step-by-step videos are fantastic. More of this, please.
Very much like Alton Brown's technique. A few major things he does differently: dry ages the beef in the fridge for about 3 days, cooks under a clay pot, and finishes at 500 degrees for about 10 minutes to form a crust. All in all a great way to cook an expensive piece of meat.
BTW - I forgot to mention that this is a great way to illustrate a recipe. Good work!
Yes nice,
But why do you separate the rack from the roast? If you put it together after
Can't you trim the roast with the rack attached on it?
You can do it after it is cooked, but you are dealing with a hot and awkward piece of meat. Much easier to do it beforehand.
Seems very...fundamental of chef steps. I miss the innovative and unique methods they brought to the table.
Love the format. Any advice on applications to the meat removed during the frenching process?
When you french the bones... The little bits of meat inbetween are DELICIOUS little Scooby-Snax and not for your dog!
CONGRATS! this is the best site for a cook... here u can find a really good amount of great material tu get inspired! and YES! I like very much these short videos. THANKS!
Looks great! Like the short videos but also like the long ones. Voice over, in addition to the written text would be great. Now when I first saw the email on this I thought it was going to start in the Sous Vide side of things...
I have been doing roast this way since I read Kenji Lopez-Alt's article on doing prime rib several years ago. Its the best way. After 30 minutes or more resting under foil, crank up the oven to 550 and place it back in for 5-6 minutes to brown up the outside!
I've been doing low temp rib roast for a while now; At first using Kenji's technique and now instead incorporating Keller's use of a blow torch to brown at the end. My families favorite parts are the outside carmelized ends which we usually fight over, so I also feel that not browning here seems odd.
Great videos, this is very instructive. The only thing that made me cringe and grit my teeth: using your beautiful, expensive chef's knife up against those bones. Wouldn't that be a job better suited for a cheap (and easily honed/sharpened) stamped filet knife? I've found that a long (10") filet knife from the local restaurant supply store is a great weapon when butchering and carving.
I like it.
Love the format... except it feels a little too voyeuristic with out any audio.... like I am watching the neighbours in the condo across the street going at it. After a few seconds I begin to really start questioning my life decesions. I'd also like a link to the next step built into the video, so I can skip along with out scrolling the page.
I am going to try this technique of manscaping around the hard bne... I mean trimming the bone, this Sunday; picking up a 35 day dry aged Prime Rib tomorrow and I will let it sit covered in blue cheese for a few days first.
Like the format. Voiceover would be excellent.
Really enjoyed the step by step videos for this recipe
Heh I've been doing the above for new years every year for 5 year's ;-)
With modifications;
Chill and pre sear
Coat of black pepper, cocoa, chilli, cinemon and a little glucose syrup and portvine
Jus or Demi is perfect from this. But honestly. The section removed from the ribs is the best pice of beef ever, cooked sous vide at 60c for 36 hours!!!!
It will burn along with the herbs I suggest popping your roast in the fridge then pre sear at high heat, cool it and apply the coat ;-) back in the oven at low and slow.
I really love the format. The step by step videos really help especially with things people usually are not used to like how to prep meat. I think preping the meat yourself instead of leaving it to your butcher is connecting you to the food and cooking and that's what I actually love about cooking. If there would be more step by step videos on how to cut and prep types of meat in the future, I'd be so happy. Big love from Germany
Am I the only person who is not bothered by a lack of voice over for the short videos? I guess I felt they were self-explanatory. How much can one say when plucking rosemary?
One issue I am having is watching some of the short videos on my tablet. Some of them play fine. Others start to play, then stall half way through. Is anyone else having this issue? Any idea as to what could be the cause of this?
I really like the new recipe format you introduced! Some sound like a background tune or voice commentary would make it a bit more fun, though.
Because you will probably reuse some videos for other recipes, using background tunes will probably create some consistency problems in terms of different background tunes, but voice commentary could also because of commentary by different people. You guys will figure it out:)
Question about the core temperature.
Do I leave it in the oven UNTIL it reached the desired core temp?
Or do I try to estimate the overshoot and take it out early so that it ends up cooking to that temperature?
I know it's less of a major issue with low temp cooking. But it will still overshoot.
The videos dont run
That coating sound delicious, Martin. I'll have to try that.
The new format is nice, but videos freeze really often, even with my 20 Mbit connection. I'm the only one having this problem?
I dont mind the lack of the voice over in the short videos, and actually prefer the multiple step by step shorts compared to the long video.
I guess in a perfect world a recipe would have both.. but thats a lot of work.
Huy,
I saw you reach out to me to ask about my issues playing the short videos on my tablet. Thanks for getting in touch with me! At the time, I was at work and didn't have enough time to respond.
Initially, I was having issues playing the videos that showed how to french the bones. But I've checked again this afternoon and it seems like all the videos are playing fine now.
Thanks!
Taking all that time to french the ribs is a little OCD for me. Makes a beautiful presentation but I prefer to remove the ribs and then braise them in a homemade BBQ sauce as a separate meal. After all the only point of the ribs in your beautiful presentation is to serve as a rack and I'd do that with a coarse mirepoix to make a beautiful au jus or pan gravy. Awesome vids on how to do a french however. Also IMHO anyone spending that kind of coin to purchase a beautiful piece of meat, and then server it anything more the MR is wasting their money, but it's their money so I guess they are entitled.
I'll stick with cooking my prime rib roast sous vide: comes out perfect every time.
This turned out really well. I made a couple mistakes. I removed the entire cap when trimming, not realizing I was supposed to leave some of it on (?). I also didn't french as well as I could: the butcher had cut the ribs completely away from the roast, which made it more difficult to follow the frenching directions exactly. There wasn't enough leverage with the rest of the meat to make removing the meat around the bones as simple. Next time, I'll ask for them to leave everything attached. (He prepared the cut while I was picking up other ingredients and I didn't realize this was something they would normally do.) My salt crust wasn't quite as thick as the one you made, but the end result was very well seasoned.
The final outcome: best prime rib I've ever had. The somewhat thinner distribution of crusting meant it looked like a baked loaf of rye. A minor bug I will adjust next time around.
We ate the ribs as an appetizer while waiting for the roast to rest.
I served it with a potato mash that used garlic infused half-and-half, a stick of butter, a roll of chevre.
The rib meat and fat trimmed from below the ribs is in a 60C water bath right now going for 36 hours so...let me know if any of you have an idea for what I should do with it.
My photos were a bit rushed. We just wanted to eat it as fast as we could.
Beautiful videos, concise, easy to fallow they give the confidence to enthusiastically try it.
My concern is, doe’s the generous amount of rosemary rub gives the roast an overwhelming rosemary flavor to it? And what kind of sauce and accompaniments’ you suggest for this King.
Merci beaucoup, vous ête les meilleurs
Looks really great. Did you do an additional browning/searing step to develop that brown crust?
No, I didn't have to do any searing. The crust was good following the instructions on the recipe.
Great idea to use the extra trim instead of trashing it. Need an idea for its use? How about tamales, and if you're anywhere near Detroit, invite me over!
Tamales is an awesome idea. I'll try that next time.
