How to Cook a Perfect Prime Rib | Chef Jean-Pierre

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Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK: chefjeanpierre...
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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VIDEO LINKS:
Horseradish Sauce: • Easy to Make Horseradi...
Au Jus: • How to Make An Amazing...
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❤️ Butter Olive Oil: chefjp-com.3dc...
❤️ Wusthof Boning Knife: chefjp-com.3dc...
❤️ Digital In-Oven Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
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❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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Опубликовано:

23 сен 2024

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Комментарии : 2,9 тыс.

@thevito2824 2 года назад

Happy Holidays Chef. Thank you thank you thank you.. I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120. I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. thank you Chef.

@ChefJeanPierre 2 года назад

That is just awesome to hear! Nothing pleases me more that reading this kind of comment! 😀

@MRBURNS-et5dh 2 года назад

@@killW1266 Its still a prime rib or a standing rib roast. He is actually talking about the meat grading. Prime graded beef is much more marbled. Choice is the next step down.

@patrickford18 2 года назад

@@killW1266 It was a Prime Rib, which is also known as a Standing Rib Roast. He was looking for a USDA Prime Grade, but could only find a USDA Choice Grade roast. Choice in simply a step down from Prime.

@jeffreygeorge219 2 года назад

You also want roast room temperature before puttin in oven, never go from fridge to oven..

@patrickford18 2 года назад

@@jeffreygeorge219 You'd have to leave a rib roast out on the counter for about 6 hours, or more, to get it to room temperature in the middle. Cooking low and slow allows the internal temps to rise without burning the outside. Its the same principle as smoking a pork butt.

@ToddAndelin Год назад

this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP

@ChefJeanPierre Год назад

🙏🙏🙏❤️

@guywalkerarmy 9 месяцев назад

I could listen to him all day!

@corky1256 2 года назад

I cooked a 24 lb prime rib for Christmas this year, and I did it this way. The whole time my mother kept saying “are you sure it’s cooked all the way?!” And I had to keep reassuring her that everything would be fine. It turned out perfect, and everyone was complimenting me the whole night. Thank you Chef JP!

@ChefJeanPierre 2 года назад

🙏🙏🙏😀

@echamber623k 2 года назад

What is estimated cook time per pound?

@corky1256 2 года назад

@@echamber623k It took 4 hours and 45 minutes to cook my 24lb prime rib to an internal temp of 130 F. I used a probe thermometer and set it to go off when it hit the temp. Always cook to the temperature, not the time.

@echamber623k 2 года назад

@@corky1256 thank you! I have seen anything from 5 hr to 9 hr so trying to get rough timing but will monitor temp and adjust temp as needed.

@newbluerugby 2 года назад

Sounds like we have the same mother

@skwirlsworld73 9 месяцев назад

@Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.

@scottanderson7399 9 месяцев назад

Happy Holidays to you and your family Chef. Last year we invited my sister for Thanksgiving and she bought a VERY expensive standing rib roast for me to cook. I had never attempted this before and did not want to fail. I looked at many methods and videos and happened upon your channel. Your method made the most sense to me and offered many advantages including perfectly cooked from center to outside, really great bark, and the forgiving rest period in the middle. Needless to say the prime rib turned out perfect! A month later at Christmas I repeated the recipe with perfect results again. Since then I have made many of your recipes and all have been the best recipes ever. Your skill, experience, and ability to teach novice cooks proper techniques makes you a treasure on RU-vid. Continued success in the New Year and Thank-You!

@richardchaney6990 9 месяцев назад

Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!

@sabyegrp 2 года назад

I'm 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder. Saw this video, and gave it a try. I had an 11 pound, four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I've ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.

@Volvican 2 года назад

So then when it was done before carving did you just slip the bones out?

@sabyegrp 2 года назад

@@Volvican The butcher slices between the four bones and the roast, but not all the way down. Leaves about an inch or so still attached across the bottom. Then ties everything back together. When the roast is done, I cut the strings off, the bone section falls back and I easily slice that small remaining area releasing the bones. Now the roast can be carved without any difficulty. I seperate the bones and put them back in the oven as it's cooling. Perfectly roasted bones for someone to enjooy. Sometimes I freeze the roasted bones and used them later when I make slow cooked beef stew. Put them in the bottom of the slow cooker and lay everything else on top. Fantastic flavor enhancer.

@xpane 2 года назад

@@sabyegrp Great idea!

@jackiewinters5792 2 года назад

@@sabyegrp Thank you so much for sharing your method with us!

@GB01 9 месяцев назад

I tried your method today. I was a bit nervous because prime rib is so expensive and I wanted to be sure nothing would go wrong. Nothing did go wrong. It came out absolutely fantastic. Best prime rib I have ever had, and that includes high end restaurants famous for their prime rib. Yours is MUCH better. I have made many of your recipes and they always come out excellent. With your recipes and methods, who needs restaurants? I will never order prime rib in a restaurant again. If I want prime rib, from now on I will make it at home - your way. Thank you very much for teaching this.

@ChefJeanPierre 9 месяцев назад

👏👏👏👍

@marvinspears3311 6 месяцев назад

I'm using your recipe for my wedding and I am absolutely excited!🎉🎉🎉

@Arianna1308 8 месяцев назад

I made this wonderful Prime Rib for New Year dinner yesterday. Absolutely delicious and tender. Salted-pepper meat and left 48 hours in the fridge, uncovered. Brought it to room temperature for 5/6 hours. Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper. Back in a 500F oven for 10 minutes. Meat was incredible juicy and tender. Thank you chef.

@macman140 Год назад

Just cooked this yesterday. Had it seasoned in the fridge the 72 hours, cooked it to 130, let it rest for 90 mins than reheated it for 10 mins at 550. It was delicious and juicy. I will be doing this again! Thanks for the helpful tips Chef Jean Pierre!

@BradiKal61 9 месяцев назад

Interesting that you cooked it all the way to 130, because typically cooking this way to 119 or 129 F will result in carryover bringing the temp in the center up to 134 or 135 by the time the roast has rested.

@jumpman2680 9 месяцев назад

@@BradiKal61Some people prefer it more cooked than med-rare. I like mine at borderline med-well. I’ve been cooking beef for 30 years and I’ve never seen the temperature rise more than about 5 degrees when resting. There’s no way cooking to 119 will rise to 134. I did this a few days ago and cooked it to 137 and it peaked at 142 which is like the lowest temp range of med-well and juicy pink throughout.

@davo912 5 месяцев назад

@@jumpman2680 You have to be kidding? No way to keep it from going over 5 degrees....get a new thermometer lol

@gilbert6980 Год назад

I just made this today and I was scared I'm gonna mess it up. But by following all of Chef JP's procedures it came out totally perfect. My wife and kids love it.Thank you chef! You're the best!👌🏻

@donnashaver739 2 года назад

I used the reverse sear method on a strip roast last week, the only difference was scoring the fat cap. I will never use another method again! It was amazing!! Love your channel!!

@marymartens4425 2 года назад

I made my first prime rib for Christmas following this easy recipe. Turned out absolutely perfect! I set my prime rib out for about six hours to get to room temperature before going in the oven. This was so easy and delicious. Nothing to be afraid of.

@ChefJeanPierre 2 года назад

Fantastic!🙏😀

@gregf577 2 года назад

I’ve probably cooked 15 of these in my life trying different methods, and this is hands down the best way to do it. Same principle can be followed on a smoker or grill too

@cdici511111 Год назад

So, I have never cooked Prime Rib, thought it was too complicated to get it perfect like my favorite rest. I followed Chef's instructions EXACTLY and my finished results looked EXACTLY like his! I was so proud and happy with the results and all guests were impressed! Thank you so much Chef Jean-Pierre!

@marcus-pf7lp 10 месяцев назад

I used this recipe to cook a holiday rib roast for myself, my daughter, and our dog. It was absolutely out of this world. If you use this recipe (and please buy your rib roast from Whole Foods), you will have an extraordinary experience. Big thanks to Chef Jean-Pierre.

@sfopaladin2661 10 месяцев назад

How did the dog like the au jus with the roast? I bet he passed on the horseradish. Lol. 🔥 😀

@marcus-pf7lp 10 месяцев назад

@@sfopaladin2661 Loved it, and we let him chew on the bone while we held it. It really was great and the quality of the meat was critical.

@carlcochrane591 Год назад

i did this prime rib for Christmas. let me tell you the chef was right it was Beautifull juice just all-around great best ever. I would suggest that the people should watch this guy he is the real thing

@markstover984 Год назад

Chef, thank you so much for teaching me this. I used this method tonight for our Christmas Eve dinner with your au jus. I followed it with your chocolate mousse which I made yesterday. All of it was something I would only have thought possible at a high end restaurant. The smell of the meat with the herb de provance was absolutely “AMAZING” as you would say. Tomorrow we will have your chocolate cheesecake. I can hardly wait. I still have a lot to learn, but you truly made our Christmas Eve. Merry Christmas to you and your family.

@gingeraustin5953 2 года назад

This recipe was awesome! Did this with an 11lb Prime Rib and my family was ECSTATIC about how awesome it turned out. Thanks Chef Jean-Pierre.

@northof50now 9 месяцев назад

I realize this is an older video, but had to post. Like many others, I too gave the rib-roast a try. I've been cooking for 50 years, but never made one. I cooked a 10lb, 3-bone just as you described. I used the salt rub for 48hrs. It came out perfect! I was a bit worried when it hit 120 after 3.5hrs, thinking the thermometer probe was misplaced. Thank you for all the help and encouragement.

@nbenefiel 6 месяцев назад

My dad loved a standing rib roast. My mom was sick a lot. She had serious lung problems. I cooked my first prime rib, under her direction, when I was 12. I did roast potatoes, Yorkshire pudding, and gravy. I’ve been cooking it for 60 years now. I love the reverse sear method.

@K3Flyguy Год назад

Historically our family had the "Burning of the Bird" ceremony every Thanksgiving and Christmas. A number of years ago I convinced the family to let me do this recipe with the prime rib roast. Mom got a break, we got a great feast and everyone was happy! Thank you for sharing with us!

@RagnarokCo Год назад

Lol, burning of the bird, gonna remember that.

@nancyd.7314 2 года назад

This looks so delicious. We're having a rib roast for Christmas and I'm cooking it this way. Ordering from a local farm, but they are taking the bones off and attaching. It's so nice to have a world class chef without the big ego teaching us all kinds of cool stuff. His gaffes are very amusing! I've never bought so much butter in my life. Kerry Gold is my favorite - so creamy!

@ChefJeanPierre 2 года назад

🙏🙏🙏😊

@nancyd.7314 2 года назад

@@ChefJeanPierre you're the best!

@Saurischian 2 года назад

Kerry Gold is the best butter! I hope it turns out well Nancy. Am I invited?

@paulh7589 2 года назад

My friend turned me on to Kerry Gold, now nothing else will do. Jean-Pierre, you are the best!

@cyndifoore7743 2 года назад

I love Kerry Gold too. Chef Jean Pierre is the best!

@toddratson7526 2 года назад

I used my favourite dried herbs and ghee as I am thrifty with my time and I had the ghee handy. Best piece of meat I have eaten ever period - full stop. Just wow! I will never cook prime rib any other way than this recipe. The three generations at my family Christmas dinner were speechless. God bless you Chef Jean-Pierre and merry Christmas from BC, Canada.

@ChefJeanPierre 2 года назад

Merry Christmas and a very happy new year for you and yours! 😊

@hblee88 2 года назад

This makes so much sense. The ability to cut & serve "hot" instead of the old "rest (cool) & cut" method.

@kenasplund6952 29 дней назад

Ok, everyone so first time saying this on Jean Pierre's channel, I have a restaurant at a golf club AND chef has made ME so much respect amongst my restaurant peers and community! Thank you chef!! I TRULY hope you get to see this post! I'll be FOREVER GRATEFUL TO YOU!! You've taught me so much thru this channel! Some day I hope to meet you!

@ChefJeanPierre 29 дней назад

That is just awesome to hear!!! YOU are the reason why I do this channel! God bless you my friend!!! 🙏❤️

@Dbb27 Месяц назад

I used his method last Christmas and it was absolutely perfect!! I was searching for this video again and glad it popped up. Thank you Chef. Really appreciate your teaching.

@steveboone5480 2 года назад

Oh my Goodness Chef! You read our minds!! We were just talking about the anxiety of this cut of meat and you totally erased all fears!!! Thank you sooo much for this one!!!!

@irisheyes5890 2 года назад

Did everything this video showed and cooked a 12 lb rib roast to medium (company choice) - 5 hrs to 138/140. Lightly pink and they loved it! My first attempt. Thank you!

@charlessmith7911 2 года назад

I’m not an expert, rank amateur; but, I want to thank you for this video! I always tried to take the roast out early….listened to you and prepped and roasted the 7 rib choice roast. It was the best roast we have had for several years and and a more uniform med rare than we have ever had. It was difficult estimating the time, the standing rib weighed 18.8 lbs. It took about 6 hours at 250 F. We rested it, buttered it and then put it in the oven for another 10 min at 500 F. Perfect. I might add that we also used your recipe for horseradish sauce and that also was a great success. Thanks again.

@ChefJeanPierre 2 года назад

That is just awesome! Thank you for sharing your experience with us. Have a merry Christmas and a very happy new year😊

@nancyd.7314 2 года назад

@@ChefJeanPierre How do you reheat prime rib and not lose the pink color? We cooked one for New Years and have lots left.

@codered2141 Год назад

I've smoked prime rib for many years and experimented with a few different ways. For years I've been nervous about seasoning too far ahead of time with salt...worried about the absorption of the juices. After watching this video several times, I convinced myself to try it your way. Never have I been able to carry the taste of the outer crust so far into the roast. The flavor penetrated so much better than any I've ever cooked. You're an outstanding cook and a wonderful teacher. Thank you for sharing this technique!

@ChefJeanPierre Год назад

🙏🙏🙏😊

@stm0041 Год назад

Great post Chef! I used your method for cooking prime rib yesterday for our Christmas dinner. Paired the roast with Yorkshire Pudding, assorted vegetables and salads. Our family truly enjoyed the meal. The prime rib was the belle of the ball. Thank you!

@lindamartinez5233 2 года назад

Hello Chef, my husband made your Prime Rib for our family this Christmas and it was amazing. For several years he made it with whole grain mustard, soy sauce, and cracked pepper. Though delicious, it was not the taste we experienced this Christmas. He cooked the Roast as you suggested and it came out perfect, the meat was pink and succulent. Our family was amazed at the flavor and tenderness. Wanted to take the time to tell you how good it was. Thank you so much for what you do. Happy New Year! See you in the next video.

@Godwinpounds4333 Год назад

Hello 👋 how are you doing?

@dianaverhulst3407 Год назад

I always used pepper and mustard too. The herbs and butter will change the flavor quite a bit I guess.

@carolhayward7450 2 года назад

Made this today and got the best reviews I have ever gotten. Everyone said it was better than any high end restaurant offering of prime rib they have ever had, I agree. Will definitely be making again. Thanks so much Chef

@christopherglen2728 2 года назад

Chef,I tried this recipe for the first time. It was the most tender roast I have ever had. And everyone was impressed with the horseradish cause. Just great

@marineassassin9213 9 месяцев назад

I've been a hack at-home sorta, kinda amateur Chef for 50 years - and have made many dozens of Rib Roasts, using many methods, over 50 years of my cooking hobby. I've tried a LOT of methods to do a rib roast, or NY Strip roast. Had a handsome choice grade 5 pound Rib roast for Christmas yesterday, with bones tied to the meat - which I left intact with the string ties as I don't mind at all gnawing on the bones as a snack. I only dry brined it for 6 hours and next time WILL give it overnight as that did help!! Reached 115 degrees at the 2 hr 10 min ish mark. Followed all Chef Jean-Pierre's directions and this WAS THE BEST rib roast I've EVER done in the house. Will try this on the Kamodo too. THIS is a WINNER!!! THANK YOU Chef Jean-Pierre !! :) THIS is how I will do my rib roasts from now on................ NO if's, and's or but's. By all means, do buy or make some Herbs de Provenance.

@georgesuonvieri2232 9 месяцев назад

Thanks for the reverse sear method. I have always done a sear and then a slow finish. This is now my preferred method. It was perfect!!

@ppjkb8 2 года назад

This is exactly how I have been doing my standing rib roasts for years. I do not slather it with butter, though. I am sure that will add so much flavor! I first learned about this technique on Good Eats. It is good to see other chefs using the same technique. Low and slow to 118 or 120, then blast in 500 degree oven to crisp up the outer pieces, you have perfect medium-rare throughout the whole roast. The hardest part is judging the time to cook...I always say it's done when it's done. One year my roast wasn't done until 10 PM. That was a bad year. I learned to start it much earlier in the day when it is a large roast. I'm drying out a 3-rib roast in my fridge right now for Saturday's feast. And Yorkshire pudding since you have to have that!

@emilyjessee8589 2 года назад

Do you pull it out of the fridge and let it get room temperature before you cook it?

@ppjkb8 2 года назад

@@emilyjessee8589 Some people say to take it out an hour before putting in the oven, but I don't think it's necessary. You are doing a slow roast and I think putting the cold roast into a cold oven and setting the temp at 250 is the best way to bring out a low slow heat to the whole roast. The real key is keeping that temperature probe in. That will let you know when to remove it and let it rest to your desired temperature. And don't forget to save those drippings for your Yorkshire Pudding, or Aus Jus, or preferrably, BOTH!

@michael7324 2 года назад

Sounds great. What time should I be there. I have a great Pinot Noir to share.

@orlybriceno 2 года назад

@Janko J, I put my rib roast in the oven less than an hour ago and is already at 115F starting from 55, I am worried it is too quick, is a 6lb bone in roast, how long should it be in the oven per pound?

@ppjkb8 2 года назад

@@orlybriceno There is no way a 6 pound roast could cook from 55 degrees Fahrenheit to 115 in one hour in an oven at 250 degrees. But if your thermometer reaches 118, I say it's ready. Chef says 116. I think that may be even better!

@noname_trades7730 2 года назад

Made this for a couple friends not long ago, used this video as a guide, it came out amazing...this guy knows his stuff

@tomcurran2659 2 года назад

Our take. We normally do our prime rib in a mustard coat, so we followed Chef the first time. Second time, we used the mustard rub with the herbes de Provence. Then we did the final searing in the BBQ, which allowed us to have 15 minutes to make the gravy using the drippings from the beef and our stock which I had made according to Chef’s recipe. Fabulous!!! Both the beef and the gravy had extended flavorings which we really enjoyed.

@CulpeperMortgage Год назад

I followed this recipe exactly except I used my pellet smoker for the first 3 hours and pulled at 127 degrees to rest before searing in the oven. Perfect medium-rare! Probably the best thing I ever made. Everyone loved it! Thanks for the recipe!!

@VeronicaSolovey Год назад

I followed the recipe and result was fantastic! The best meat I’ve ever cooked before! Thank you for such a wonderful tutorial! I’ll teach my kids how to cook a roast beef using this video ❤

@JTTV72 2 года назад

My cooking skills are beginner to maybe intermediate level. I was able to find a USDA Choice boneless roast. It was approximately 8.7 lbs before cooking. I purchased a digital probe thermometer from Amazon and followed the directions in this video. It came out perfectly. I was afraid that I was going to ruin it but it was a perfect medium rare and had a nice seared crust. Everyone at my Christmas dinner party loved it. Needless to say there were no left overs. Thank you for the great video. I think cooking a roast will be my new Christmas tradition.

@kevincrosby1760 Год назад

Look into Sous Vide. With a decent quality immersion heater its almost impossible to mess up.

@terryrutherford2114 2 года назад

I watched this on Christmas Eve 2021 after eating delicious French dip...I was not even hungry and my mouth watered as you sliced that first steak. Love prime rib and I want to try your technique. Thanks!

@lisawong6573 2 года назад

Perfect prime ribs recipe. My family's favorite. I make it for every holiday. I learned a new trick today from you Chef Jean-Pierre, the butter at the end. Definitely going to give it a try for Christmas dinner. Wish me luck. Thanks for sharing ❤

@forearthbelow 2 года назад

@Lisa Wong, wish you luck?: of course I do but I wish me a place at your table even more!!!! Kindest regards, Tony from London

@lisawong6573 2 года назад

@@forearthbelow 🤣🤣🤣🤣

@johnspruit7296 9 месяцев назад

Sacrilegious to serve this AMAZING piece of meat WITHOUT a generous portion of YOURKSHIRE PUDING !!! You sir are one-of my MOST TRUSTED culinary instructors . Thank you for everything you do . ( AND ) you're fun to watch . Ontario Canada .

@robertgoss4842 Год назад

This a note of deep thanks to Chef JP. There was a time when I wouldn't have even DREAMT of gambling my shabby, semi-literate cooking skills against a costly prime rib roast. But now, after a year of watching Chef JP in action, I feel perfectly confident in this undertaking. I am an aging, retired Army guy, and I decided to teach myself how to cook. It never would have worked without Chef JP leading the way.

@ChefJeanPierre Год назад

So glad I could be of help! 🙏❤️

@jamesparker1673 Год назад

Amen

@brettperkins5750 10 месяцев назад

Remember to measure carefully and always cook with wine!

@phillipkopp5809 2 года назад

I love this channel. I actually learn things. So often I just smile and think, "Well... I've been doing THAT wrong for 30 years.. "

@julietteyork6293 2 года назад

He always makes me smile. And mama mia, what an amazing chef and teacher. This looks incredible.

@jackclinkenbeard6796 Год назад

my wife cooked it just like you said and it was the best ever! Many thanks, you made this family every happy.

@B-902 10 месяцев назад

Followed your method step by step for my first ever prime rib. Family was super happy and everyone I show pictures of can’t believe how perfect it came out. Thank you!

@macrichardson7904 2 года назад

We always have Prime Rib for Christmas. This year we did something completely different. We cooked the rib in our Air Fryer. OMG it was the best medium rare interior with crispy exterior I've ever eaten. The garlic and pepper crust was amazing !!

@briannabruce9051 Год назад

Tried making this yesterday. It was the best prime rib I’ve ever tasted! Also, my first time cooking prime rib. Thank you!

@goon8058 2 года назад

For those without a sous-vide this is one of the better methods to get that pink edge to edge consistency, cooking the roast at a low temperature for a long period of time and monitoring that internal temperature. The roast will actually continue to rise in temperature in the centre after you take it out to rest, so aim for a few degrees lower than your desired internal temperature when you take it out of the oven (Chef Jean-Pierre took his out at 120 but that roast will hit at least 125 in the centre).

@williamderosa8947 9 месяцев назад

Voila ! Absolutely gorgeous prime rib made here … a tradition. The small end absolutely … only prime well marbled. Chef JP just gets it …. Exactly the way I will cook it … only I go to 112 degrees …. It comes up to 120 while resting … god forbid overcook the king of roasts. Merry merry Christmas to the finest chef on internet.

@ChefJeanPierre 9 месяцев назад

🙏🙏🙏❤️

@mustangtonto5862 Год назад

Simple, easy, delicious. Who could ask for more? Fantastic job, Chef!

@thegodofpez 2 года назад

I could eat prime rib for breakfast, lunch and dinner! 😋

@69adrummer 2 года назад

😋

@charles-y2z6c 2 года назад

Its great, right now you would need to be a very wealthy person to do that

@thegodofpez 2 года назад

@@faecal_transplant_donor A.) I very highly doubt that. B.) Stop being a RU-vid comment “doctor” or “nutritional evaluations expert.” and THANK GOODNESS FOR C.) People like YOU are why the block button exist. Thanks for playing, super fun person at parties!

@MrValkLeroux 2 года назад

The fact that you could laugh at yourself won me over right from the beginning. Love your channel, Jean-Pierre.

@ΔΗΜΗΤΡΗΣΡΗΓΟΣ 2 года назад

Sir, you are a so kind, polite, respectable person and a real chef, I really enjoy your videos.

@ChefJeanPierre 2 года назад

🙏🙏🙏😊

@JosephGreen-us5fr 5 месяцев назад

Bon Jour Chef. I have been cooking prime rib for special occasions for nearly 35 years. Two years ago I found your recipe here on RU-vid. All I can say is Merci! Perfect prime rib every time.

@SoWat2500 Год назад

thank you … chef jean-pierre i’m literally cooking this right now for thanksgiving and i know it’s gonna come out LOVELY! God bless you all!

@hrishikeshdatar1708 2 года назад

Chef Jean loads of love and respect from India, may not be able to find quite a few of the ingredients you use in your recipes but would love to try some of them. Love the energy, enthusiasm and excitement you bring to every video..

@hmw-ms3tx 2 года назад

My mom is English and so we ate a lot of roast beef growing up. Most of the prime ribs she bought were 5 to 6 lbs and therefore had three bones. Whenever the bones were cut off you could find my dad, my brother and I all leaning over the kitchen sink eating a bone each. (over the kitchen sink so we didn't drip any juice on the floor). After that someone would hand out the toothpicks as the meat was tender, but stringy and would pack in tight between your teeth. Good times. Ken

@timtheodor1 2 года назад

Lovely story, thanks for sharing!

@tmcche7881 2 года назад

It's cooked perfectly! Chef Jean-Pierre is the "Rodney Dangerfield" of chefs on RU-vid and the most enjoyable to watch. Merry Christmas. ps, the best chef, too.

@ChefJeanPierre 2 года назад

🙏🙏🙏

@FodorPupil 2 года назад

100% the best chef. And the humbleness is so refreshing. Those who are the best welcome the rest. ❤

@zzdoodzz 2 года назад

Love his energy and his non-pretentiousness. His instructions are simple and too the point, which is so welcome. Thank you Jean-Pierre.

@quick9smitty511 Год назад

I've tried this twice now and EACH TIME it turned out PERFECT! You can't go wrong by using this method. Your guests will be so impressed. (I did use the same kind of thermometer so I knew exactly when to pull the roast out of the oven. No guessing).

@conradkappel9426 Год назад

Thank you once again for another great video. I traveled for many years giving speeches, etc and the dinner du jour was usually roast beef or prime rib. Retired now and love cooking which has been greatly enhanced by your incredible channel. I recently made my own prime rib for the first time ever using your au jus recipe and horseradish sauce. Best I've ever had in all these years. At 79 years old I'm serious when I say you have given me a new joie de vie! Thanks so much. You're the best!

@ChefJeanPierre Год назад

🙏🙏🙏😊

@darvoid66 2 года назад

This Chef is the real deal. He will never steer you wrong. Great instructions every time. Thank you Chef!

@ChefJeanPierre 2 года назад

🙏🙏🙏😊

@amusnoni 9 месяцев назад

@@ChefJeanPierre I’m sure you’re inundated with questions this time of year! 😬 Just discovered your channel and will be cooking a 13lb choice roast (excellent marbling) in 3 days. Is it ok to extend the time it’s seasoned & uncovered in the refrigerator and, do I need to put twine around it to help it cooks evenly? Any temperature adjustment? I’m going for the precise end result as yours in this video but am nervous the meat thermometer won’t reach the center and I’ll end up with an uneven color. I suspect I need to insert it on the slightly larger end. Unfortunately, I don’t have oven space to split it and cook each simultaneous. Thank you for this!

@carolynnewell3463 2 года назад

I love this man, his voice, accent, personality and of course his wonderful cooking.

@ChefJeanPierre 2 года назад

Wow, thank you😊

@Reggie2000 2 года назад

*Gorgeous! This is what I'm doing next time for sure! What I normally do when I'm buying, is I look for prime ribs with a big rib cap, and then when I carve it up to serve it, I just serve the cap to the family, and the middle section we use for prime rib sandwiches, as it is the "tougher" part. That way the prime rib dinner is nothing but the best of the best, and the "lesser" part get put on buns with BBQ sauce.*

@scottlibby4973 Год назад

Thank you Jean-Pierre!! Tried this recipe / technique twice and it went great. Wonderful! 1st time... seasoned just like did. 2nd time... only seasoned with coarse Kosher salt... impeccable! Took the bones and fat and shards of meat from the 2 roasts, boiled and reduced in water. Used this as a base for a soup / borscht. FANTASTIC!! THANK YOU FOR THE TECHNIQUE.

@laurenl3785 Год назад

Thank you, Chef!! I’ll be making this the day after tomorrow! I’ve always been too intimidated to make this, but you have given me the confidence that I needed! ❤❤❤

@laurenl3785 Год назад

Chef, I cannot thank you enough! The Rib Roast was amazing… absolutely amazing! I even followed your direction on making clarified butter to apply to the roast. First time ever for all of it! I appreciate you taking the time to share your knowledge with us! I laugh at your humor the entire way. Lots of love to you, dear Chef Jean-Pierre!!❤

@nathanthomas5461 2 года назад

I tried this recipe last night. My first attempt at cooking Prime Rib. It was perfect. Thank you Chef

@pierre6625 2 года назад

Hello Chef Jean Pierre, my family will be here for Christmas and because of your great recipes my holiday meals are all planned. This Prime Rib is the last touch I needed, Love how you carved it. Thanks You for sharing and teaching us. ❤ Best Regards Pierre

@ChefJeanPierre 2 года назад

Always a pleasure Pierre! Have the most wonderful holidays😊🙏

@forearthbelow 2 года назад

@@ChefJeanPierre Of COURSE it is always a pleasure! You do what you LOVE doing - and then you get to eat it👍👍👏👏WHAT a FABULOUS life you have, thank you for sharing it all with all of us out in the ethersphere, warmest regards from London 😃😃

@dwaynecoy1871 2 года назад

Chef Jean-Pierre is just so entertaining, that it's fun to watch his segments even if I have no interest in preparing the food at home. Also watched an Alton Brown segment earlier today using the exact same reverse sear process for a 3-bone prime rib. Looks simple, though it looks like a good meat thermometer is essential. Haven't cooked a prime rib for at least a decade. Looks like I'll need to get myself a really good meat thermometer before making at home.

@R.A.Nobell 2 года назад

Yep saw both videos, This year I'm going this rout. See you at the thermometer store.

@This_Is_Christal 2 года назад

I was thinking the same thing 😉

@izaccsgansit3507 2 года назад

I agree as well. So... Is this where the line starts?

@dwaynecoy1871 2 года назад

@@johncspine2787 - tip of the cap to you for the recommendation. Enjoy your feast tonight and have a merry Christmas to you and your family.

@jammininthepast 9 месяцев назад

Thank you Chef Pierre, you knocked it out of the park. You Sir made our Christmas Supper. You are appreciated. Merry Christmas All!

@MelindaFish Год назад

Thank you so much for your prime rib recipe. I used it to cook a sirloin cap for Christmas Dinner today. Our guests were raving about how tender and juicy it was! It was easy. I watched the video 4 X and followed your instructions to the letter! I could not have been more pleased with the result! I have started watching your videos regularly and am learning so much. I am 73 and have been cooking for 52 years. Your presentations are delightful. I have started recommending you to all my friends and relatives. God bless you!

@pamelamullins3103 2 года назад

I just made this for my family’s Christmas dinner. Wow! No words can describe how delicious this prime rib is. I’m so glad I found this recipe. His recipe for Au Jus sauce is delicious as well! I’ll be subscribing to this channel for more!

@MrMakintime Год назад

cant find the sause

@rainyday13 Год назад

Holy cow! I've never even done a prime rib before and saw my grocery store had them on sale so I brought one home and looked up a recipe. I watched yours and it sounded so easy and looked so yummy. It was! Everybody was amazed I did it myself. Even the picky eaters complimented it. Thanks for the videos and the amazing recipes. You have a new follower.

@feedingit Год назад

I made this last night after about 18 hours in the fridge and it turned out EXACTLY like yours! And SO tender! I can’t believe how flavorful it is with just salt & pepper!!

@darrelstickler 9 месяцев назад

Ok, I’m an experienced meat cooker, but I never tried rib eye (prime/choice rib). I bought a 13 lb cut with four bones that was on a major holiday sale. Still more than I’ve ever spent on a cut of meat. I followed these instructions exactly. I use a Thermoworks thermometer pen. The only change I’d suggest is to cook based on thickness, not weight. My cut got to 114F in about 4-1/2 hr starting at 245F, going to 220F after 2 hr, then 190F after the 3rd hr. It was cooking too fast. I ended up letting it rest for 1:45 because of our planned time for guests to arrive. Once all guests arrived, I announced sit down in 45’, turned oven to 550F, waited 20’ for temp to stabilize, then 12-13’, cut off bones per JP, sliced 1/2”-5/8” slices, and served. It was ridiculously good. Guests were beyond words. Sometimes it’s better to be lucky than good. What I found interesting was the face of the cut was uniformly pink, but when you cut into the serving, the edge color was more toward medium but still melted in your mouth. So perfect for all eaters. My wife is not a rare meat eater and she polished her piece off. Everyone had these ridiculously huge pieces but they all disappeared.

@dougdavenport2589 9 месяцев назад

I made this holiday roast today for Christmas. It was a HIT with the family and was so easy to prepare. Thanks for the recipe chef JP!

@lisahoff3845 2 года назад

I am new to this channel, I have only been watching a couple of weeks but I am absolutely hooked. I have already done a few recipes and they’re all marvelous. I’m a pretty good home cook and baker and I love to cook for folks who love to eat. The love Chef JP shows for food makes everything enjoyable from the prep to the finished product, and he has the same attitude I have, cooking is art! It should be fun and beautiful! Keep up the wonderful work and I will keep watching and cooking with you!

@screwyouchris 2 года назад

While I never doubted you are French, when I saw the amount of butter you put on I know it for sure.

@pearlyone1 Год назад

Looking through RU-vid videos for recipes between Thanksgiving and Christmas, I have come to the conclusion that I only need to go to Chef Jean-Pierre's videos to get the best recipe that anyone could find. So, stop wasting time and just follow how Chef Jean-Pierre does it. Thanks Chef!

@fmknokey Год назад

Merry Christmas to all! 🎄Thank you for this technique for Prime Rib. It turned out perfect. My husband loved it. It was tender and juicy. Now time for the Hot Chocolate for dessert❣️

@faybayers3750 2 года назад

Finally, I now know how to cook prime rib the right way!! Thanks again Chef for another great video!! ❤️🤤🤤

@ericdawson7097 9 месяцев назад

Thanks Chef - you are such an inspiration! So enjoy watching and listening to your advice and tips.

@rhysc 9 месяцев назад

Making this for my family. it’s the first year I am cooking. I’m 24 and LoVE it. Thank you chef for the recipe. Happy holidays

@xle4087 Год назад

I tried your recipe and everything came out as you said it would. I slow baked to 130° which took 3hrs. It rested about 1.5 hrs(we needed the oven for a side dish. 10 minutes at 500°. It was pink through the thickest part and more brown towards the ends so there was medium rare, medium and medium well. With all the seasoning from the herbs de provence and a large amount of garlic (the karoway seed stood out which was nice), it exceeded any prime rib I have had in restaurants. It took me awhile to prep it then bake, but next time it will be easier. This was my first "made with my own hands" prime rib. Thank you for your video.

@hvnablst1 Год назад

Just curious did you tent it with aluminum foil while it rested ? Or did you let it rest without the foil ? TIA ❤🤗

@jacks-back Год назад

"Cook it the way you like it!" couldn't be said better! You make it look so simple. And it really is. Thanks!

@PorkChopJones Год назад

I just made this wonderful Prime Rib last night as a matter of fact, on Christmas Eve and it came out exactly the way you said it would. It was very flavorful, tender and succulent. For me cooking it to medium rare is a must, one bite and we were all in heaven. Thanks Chef you are an amazing teacher.

@smithkalita9496 9 месяцев назад

We did also this evening 12/24/23. Perfect Chef Jean Pierre. So simple a child could have done it!

@jonhcarolina 2 года назад

I’ve cooked Prime Rib just about every Christmas for thirty years. I followed your recipe and tips in this video this year and the results were amazing. I supported a local neighborhood butcher and paid top $ for a really good cut but the result was clearly attributable to your recipe. Especially believe the reverse sear had a big part in that. Family and guests join me in saying thanks!

@ChefJeanPierre 2 года назад

Great to hear!🙏🙏🙏

@billsawyer6814 Год назад

@@ChefJeanPierre I

@redsandrock5263 Год назад

Yes! My roast came out perfectly! Slow roast was easy and I would check with an instant thermometer every now and then which helped me figure how much longer it would take to finish. I didn’t have the real meat thermometer but this worked well. I will be buying one though! I didn’t want to smoke up the kitchen with 500° ( way too cold today to have to open the doors) so I only heated up the oven to 450° which seemed to work out OK. My husband was the one that used to do the prime rib so I am so glad I found the right chef to make this for my family!😊

@ChefJeanPierre Год назад

👏👏👏👍😊

@sarahturps1384 Год назад

Delightful, from beginning to end.... "Give it to me..." Put such a smile on my face. I love this channel. 💖👍💖

@rodneybland3616 9 месяцев назад

Pretty straight forward. This method insures that you will never overcook the roast because it safes the browning for last. But I think 120F is too rare for my taste. Maybe 125F then rest. Thanks for sharing.

@mdcoomer67 Год назад

We’re having 22 folks at our house for Christmas this year, and we’re doing prime rib. I’ve ordered two 6 bones standing ribs, and I’m looking forward to trying this, with au jus and horseradish sauce. Merry Christmas everyone, and thank you or the videos Chef.

@richardwestmoreland4796 Год назад

Au jus and horseradish sauce!! Precisely how I like my rare to medium rare prime rib. Never past medium rare. If you cook prime rib past medium rare you are starting to make the meat less tender. I could maybe allow medium after the first serving when using it in a sandwich,but that first hot serving at medium rare is heaven sent.. I love horseradish but I always have it served on the side of the plated serving so I can control each and every bite of this delicacy. Some pan roasted fingerling potatoes and baby carrots on the side with lots of fresh bread and butter and I'm all set except for choosing which glass of red wine I want with it. A pinot noir or a merlot being my first choices. This has to be my favourite red meat meal even though it is also very hard to not want a perfectly cooked rib-eye steak as my first choice. Steak in the summer months and roasted prime rib in the winter months as the tie-breaker I guess....lol

@WimpyWorkouts Год назад

Pressure is on!

@chrisclements1169 Год назад

Thank you, Chef Jean-Pierre. Made this exact recipe for Christmas dinner, and as you guaranteed, it was perfect and delicious, as good as any prime rib I've ever had at a restaurant. Was a big hit.

@Thankful305 9 месяцев назад

I know it's been a year BUT.... After you took it out of the 500° oven to brown it ~ Did you let it rest (if so how long) before deboning??

@reccocon3442 9 месяцев назад

@@Thankful305 "Chef" said no need to rest after the sear w/bone on. Maybe 2 min lol. Remember to serve on hot platter/ dishes. Use oven mittens. Would even say Grace..in oven warmed kitchen than serve in warm dining area. Enjoy immediately.

@machellesabol9702 9 месяцев назад

I roasted my four-rib roast just like you do, and it was the best I've ever made! Thank you and Merry Christmas!

@dorishehl7426 5 месяцев назад

This recipe is a super hit with my family. Everyone always asks for the recipe. I cooked a 15-pound prime rib using this recipe and cook times. IT WAS PERFECTION!! No guess work, just allow enough time.

@cleigh8753 2 года назад

This is the first time I have seen the reverse sear technique,.. sure makes the most sense and turns out the way I would want it to. No brown cooked meat around the outer edges! AWESOME! LOVE LOVE LOVE Chef JP, because we are ALL FRIENDS! We come here for the recipes and come back over and over for this infectious guys personality!❤❤❤

@MrMagyar5 Год назад

And this chef.. will be what I make for our holidays. I have decided that all my family holidays are now going to be knows with the prefix of Steak. Steakmas. Steaksgiving. Steakoween.... Steak of July. Steakorial Day. That look so easy and delicious.