Easy No Fail Prime Rib Method | Food Wishes 

been subscribed since I was 12 years old, I'm 21 now, yet you're still here making awesome recipes. Merry Christmas, chef john!

My 19 year old college daughter made us prime rib for Christmas 2023 TO PERFECTION following your methods and tips to aT! I was sooo thrilled. Thank you!

Chef John is a national treasure. We must protect him at all costs ❤ I went to culinary school but I’m learning so much here. Happy 2023 to all may our best years be ahead of us 🎉

That's the way I've been doing it for decades, from a few days uncovered in the fridge, salted. Then on a rack, (water in bottom of pan) oven @ 300 F until 115-129 F internal. C'est magnific! This man gets it.

I've been using your 500 degree, 5 minutes x wt. Always works and to me the simplest. But I'll try this 2 day dry-out. We always have prime rib for Christmas. UPDATE: My husband like it roasted this way. The hardest part was whenever I opened the fridge and see that hunk of meat waiting to roast. The temptation to throw it in the oven sooner than 48 hrs was tortuous to my patience.

Sometimes I wonder whether I watch chef John for his useful recipes and techniques, his stunning shots of amazing food or his unmatched witty comments, then I realize that I do.

Chef John: ending family food-feuds, one video at a time. Much love (and many thank you-s!).

Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.

Traditionally, I use cookbooks or recipes found through searches online, as I find videos to be too tedious to be bothered with, too long intros, too much ego, too little info... But I watch a shocking amount of RU-vid content, so I thought I'd see if I'd find what I am looking for here, So far, I have! We have Prime Rib for most holiday dinners, it's absolutely delicious, it looks impressive, and can be served tarted up with holiday garnishes on a platter, and carved at the table. This technique of salting and drying before low temperature roasting is easy and effective. I've have tried many other methods of roasting, and this one is foolproof. Thank you, Chef John and Food Wishes!

thnank you i am 84 and this is the first time i bought a priem rib in my life i have never cooked one before and wanted a simple recipe

I used this recipe for my Christmas prime rib roast. It was my first time cooking it and it turned out amazing. I cooked it a little longer because my husband won't eat it if it's too pink, but despite cooking it for 2.5 hours it came out juicy and cooked all the way through. I would suggest this recipe for your rib roast it was fantastic. Thank you for your hard work! Merry Christmas!

“But I shouldn’t judge, in front of you…”😂🤣😂 Chef John, great recipe and Merry Christmas!!

I watched the gravy episode, and drooled. So thanks very much for posting the second part... and making me drool again😆😉 I'm sold. Making both for my xmass dinner, in a toaster oven😯 I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the "whys?". When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose. We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough $ for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as "cannery grade". What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat. I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking... but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.🎄

The best and most enjoyable moments on Chef John's channel are his wry asides while imparting solid teaching moments. John . . . I love your dry sense of humor. I mean dry in the non-refrigerated sense. I learn so much in every video.

John… I’ve been using your “Food wishes Method” for 4 years. Don’t mess with a good thing!!!!

We made this yesterday, and it turned out amazing. I made a compound butter with smashed garlic, salt, black paper and rosemary and smeared it all over the roast. I roasted it at a slightly lower temperature because I was worried the garlic would burn. Once the interior was at the temp I wanted I cranked the heat up and let the exterior brown a little. So delicious. Happy holidays! 🎄😋

The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.

I used this method for our family New Year's gathering. It was so easy and delicious. I also followed the directions for making the gravy ahead of time. This made meal prep in my tiny so much easier on party day.

I’ve been waiting for this since the gravy episode:-)

Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !

Very humorous delivery. The outcome looks delicious. Will try the next time my wife lets me buy a rib roast.

We made this today for our Christmas dinner. We salted and air dried in the fridge for 48 hrs. Just one bone roast for the two of us. Added adobo to the butter rub. Perfection! A new favorite. Happy Holidays!

Man I did method X a few times years ago from your channel and it works great. I was newer to cooking then but now i usually cook it normally at 275-300F until 118F and then turn it to 500F for about 10 mins. Always enjoy different methods and this one is pretty straightforward. In this era of cooking EVERYONE should already have a wired/wireless probe thermometer. Theyre dirt cheap now so no excuses.

Prime Rib Roast. My favorite food of all time. He got it. I love you Chef John!

I’ve done this technique. It’s just AMAZING!!

We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!

I hope I don't screw up this $100 roast. I've watched this video 40 times I think this week lol😂

Merry Christmas! My favorite cut of meat and confirm best way to cook... but at the last before slicing, I get a torch on a few bits of exposed fat as I like a bit of char flavor of the prime rib fat : )

I am going to try this method for the first time today while cooking my prime rib roast for Christmas. I normally do 500 degrees for 5 minutes per pound, turn off the oven, and leave it in the oven for 2 hours, and it always turns out great except 4 years ago when I forgot to turn the oven off and cooked my prime rib roast on 500 degrees for 2 1/2 hours and ruined it. I have never tried it any other way except last Christmas when I cooked it in my air fryer, and it turned out amazing. I can't wait to try your method in a couple hours.

With the ever amazing Chef John, I WILL be doing any thing that he says is "Optional." The mojo for cooking this man has is incomparable.

Thank you chef John! You are my go to when I need a great recipe.

I've seen so many shorts and prime rib uploads and i wasn't going to bother until you uploaded a video because none of your videos have ever failed me!

we do alllllwaaaays... enjoy your recipes chef. Have a wonderful holiday ❤❤

Chef John is always my go-too for anything. Thank you Chef John!🍺

Thank you John. This is the method I will use this year, easy peasy, no fuss method. Thanks for your recipes.

Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!

Made this for Christmas dinner. I've always use the high heat (500 f) for 20-30 minutes then turn the heat off and leave the oven closed to a couple of hours. That's always worked well. But this year I tried Chef John's "low and slow" method and it turned out perfectly! And without the smoke filling the house 😂. Thanks for the easiest and tastiest prime rib I've ever made.

Somewhat ironic cause me and my brother wanted to recreate that famous roast beef sandwich from Hoboken NJ with prime rib since it was just the two of us for Christmas. Since we knew it was going to be thinly sliced we knew there was no need to darken the outside so we just dry brined it and I think we just kept it at 350 or 325 until it was between 115-120. After came out and rested, the first cuts were like cutting through a waterfall of juice and we got probably the most even cook we’ve ever gotten on a hunk of meat that size with very little degradation TLDR; Chef John’s method is a certified banger 👌

Make this I do it every time and it comes out great!!!!!!

I did the X method last year and it was perfect, after I dry aged it for 12 days

We cook ours at 225 degrees F. It takes about 4 hours for a six to seven pound roast, but it is always perfectly pink from edge to edge with no greying at all

Prime rib is easy to cook, the trick is just not to go too hot in the oven (ditch the recipes that roast at 400 degrees F or more). 250, 300, 350, all those temperatures work. The low and slow (~250 F) methods are a no-fail way to produce juicy rare meat, but they don't render the exterior fat as well.

Your approach gave the best results of all that have been tried in the past. Thanks!

The Gravy video Chef John made is AMAZING. Watch the video people. I am following these Exact recipes on Christmas day.

I learned the 2 day salting method from a roasting book my dad gave me several years ago. I use it on my Turkey as well. The method is fantastic for roasting all kinds of meat.

Chef John, you are the best--easy to follow--and so much fun! Thank you for making my cooking thoroughly enjoyable!

Merry Christmas Chef John and to your family! Have been turning to you for years now to make my cooking go to the next next level. Thank you for all you do.

Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊

One of the best simple methods. It’s really good. I like keeping the bones attached.

According to recent made up studies LMAO! 🤣 I've been waiting for this and OMG it exceeds my expectations by my Foodwishes 😉 I 100% agree that going beyond medium is just a waste but prime rib deserves a medium rare 🥃

Hahaha - "according to recently made-up studies" 😆 I'm following this video on Christmas Day to cook my prepared, slightly smaller, prime rib roast, and then will refer back to your prime rib gravy video to finish that which I've already prepped. May do the Duchess Potatoes, it depends on how much time I have. Thank you for your marvellously instructive videos Chef John - and may you and Michelle and your loved ones enjoy a wonderful Holy Season! Cheers!

I JUST BOUGHTA PRIME RIB TODAY! Thank you so much chef john!!

Thank you for being you, Chef.

Thank you chef John. I never roasted a prime rib, but after seeing your METHOD X of 5 minutes/pound at 500F and 2 hours with oven off, I'm kind of a hero in my home. I just got a 9 pound rib roast and I'm wondering if I should try this method instead as I'm afraid that 45 minutes at 509F might overcook the outer parts of the roast. Anyway, I enjoy your videos and had try other recipes as well. They are amazing and bulletproof. Thank you

CHEF JOHN! I ADORE YOU THANK YOU FOR HELPING ME COOK. I am a better cook because of you and I'm proud. Merry Christmas.

Prime rib was always the go-to recipe for my mother, an excellent cook, when company was coming for dinner--because it was both easy and unfailingly a crowd-pleaser. It was such a relief to see someone not trying to gild the lily with sous vide fanciness or whatever; this video reminded me once again why I have so much respect for Chef John! One point, though, on which I have to respectfully disagree with the master: Uniform pinkness is a fine goal if you're aiming for an impressive photo of the results, or, more importantly, if everyone at the table wants their meat done rare--or medium-rare, or ... But at our house, at least, this was never the case. My grandmother always wanted hers well done. I know ... but there was a simple solution: the first slice was reserved for her, and the rest of us got to enjoy our nicely pink slices. For us, this lack of doneness uniformity added to the perfectness of prime rib as a company meal: not only super easy, it was also super versatile. Merry Christmas, and keep up the good work!

If I can get my hands on some prime rib, I WILL give this a try soon! Looks like the perfect christmas dish to me! Thank you for sharing!

My boss swears by Chef Johns 500 degree method, so when I bought my first prime rib ever to have for tonight’s dinner, he had me sold, since I have tasted my boss’s prime rib before. However, I don’t think my old oven can go to 500. So today I see this new video & I’m going to do this method instead of the Chef’s 500 degree one. Even though I didn’t get a whole day in the fridge to air dry, I’m hoping it will turn out great. The added plus with this method is the pan juices for gravy - my boss had mentioned that with the 500 there are no juices. So wish me luck! Happy Christmas all!

4:33 According to recently made up studies!!! 😂😂😂😂😂 My friend I do truly love you. I am laughing so hard I have tears. And I promise you I am going to use that line many times this week at work. I’m a mechanical engineer in an R&D department. Best line ever. Thank you for the cooking knowledge and humor. Your channel has fostered a love for cooking. My family thanks you for all the recent Sunday dinners.

I cook mine at 1 degree for 300 years... but I always pass away before it is done.

My girlfriend said to me the other day. "Your an awesome cook". And I said "thank chef john". The technics and processes i have learned form his site is mind blowing.

Chef John. I remember you teaching me *cue dramatic music*, Method X, when I was in middle school, thank you for helping me start my journey in cooking and continuing to teach

I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!

Mele Kalikimaka Chef John and thank you for all your wonderful and fun videos!

I've been using your fool proof method for years but did it with a 13 pound prime rib on Sunday, came out perfectly as usual

Made this today. It was perfectly medium. Thank you Chef John, big fan from DE.

This is the second year I'm using this method, also because I have a cool down fan on my oven, lol. It works an absolute treat! Instead of the au jus, I make a prime rib gravy according to Chef John's recipe and it turns out amazing!

You're method sounds so easy and looks amazing. Going to try this!!!

Might try this recipe for Christmas. Have a 13 lbs rib in the garage fridge now. Merry Christmas everybody!

Just watched your recipe for this two days ago and made it. It was from like 11 years ago when you posed that one.

Merry Christmas from Bavaria, Chef John! And thank you for the many great recipes in 2022. 💖

That looks amazing. My Mother-in-law, bless her heart, was a most wonderful cook. She would do a prime rib 3 or 4 times a year and have us over for supper. She always cooked the meat to death. If her roast turned out like yours . It would be back in the oven for another hour or hour and a half. A cut of meat like that is hard on our food budjet, May be some day. Soon I hope. Thank you for your presentation.

used method X a couple years ago and very easy but had to open all the windows and put fans in the kitchen so may try this.

You are helpful, encouraging and funny. Thanks for the insight and teaching.

Chef John, you are the GOAT! Thank you for another ultimately entertaining, and informative video on how to get rave reviews for the holidays

Sat at room temp for almost 5 hours. Weighed it and blasted it at 500 for 62 minutes. I have a thermometer option for my oven and took the rib to 146 degrees. It turned out perfect and sat in the warm oven for just over 2 hours. Thank you, Chef!

I love love your original recipe for prime rib 😁 the herbs of provens are a game changer

I used to do it this way. It never fails. Then I tried my new way....the Blast method. I crank my oven up to 550 and preheat it for an hour. Then I add the Prime Rib and let it roast for 20 minutes. I crank the heat back to 350 give it 13 minutes bake time per pound. It comes out super moist and juicy with a great crust. Just coat it heavily with a SPG. (salt,pepper,garlic granules) MMMM Good

My Father-in-law turns 92 today and this is what he wants, so this is what he gets! Thanks!

You are hilarious!"if you want it well done make pot roast!"

I have used a prime rib recipe of yours with high heat to low heat and resting in oven and it was perfect. I also have seen reverse seaRing that is perfect

Gonna try this again because it’s definitely easier than the last time I tried a standing rib roast. I like not having to fuss over searing, reverse searing, changing the temps etc. o

That gravy video was awesome!

I'm planning on making this for New Year's.

Thanks for sharing definitely going to try this

Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!

Just bought a 6.2 pounder today along with a bag of russets to make potato Romanov for Xmas 🎄 I'm keeping the ribs for myself & my pupper to eat during the Sugar Bowl And I will never, eeeeeever abandon Method X!

I am going to use this method on tomorrow’s Christmas prime rib. Can’t wait to see how it turns out!!

Right now.....into the oven it goes....Thanks so much Chef John. Merry Christmas!!

I made this and it was fabulous!!

Chef John, I made this last year, and will do it again this year. Thank you for the tips!

Merry Christmas and a Happy New Year Chef!!🧑‍🎄🌲🦌❤️

Thank you for sharing your experience and talents. Merry Christmas!

Would slightly scoring the fat cap allow the salt to permeate a bit better?

Merry Christmas Chef John and Family!! 😋🎄

That prime rib was cooked perfectly !

Love it! This was an amazing tutorial!

You are after all the Mr Pibb, of your Prime Rib!

This video and technique absolutely made my Easter

I'm sous videing my prime rib this year