Perfect Prime Rib – Easiest Prime Rib Recipe Ever! – Holiday Prime Rib of Beef


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  1. I do a prime a few times throughout the year. The weight of the prime times 5 for 500 and rest for 2 hours is the only way to go. Love the butter recipe. My next one I am injecting with soy sauce

  2. needs a couple more minutes @500 before letting it cool in the oven.   That's a bit raw for me.
    Ok, new formula:  (weight in lbs) X 5.5 (rounded down) = 29 minutes.Great VIDEO BTW !!   I love making this cut of meat but never had the knack to get it right.  The formula HELPS !.   I have a Big Green Egg smoker/cooker and would have to take into account that it cools faster than an ordinary oven.    BUT:  I can leave that cooker going at 230-240 for an hour then cut off the air for another hour.THANKS

  3. I tried this yesterday and ended-up with an $80 hunk of charcoal !!! Maybe my oven was too hot, I don't know but from now on I will stick to my ole tried and true method of spinning it over the grill and monitoring the temp. like a hawk. Some things are better staying the same.

  4. I'll never do this method again. I did it correctly according to instructions twice…..far too raw for me. Maybe it was the oven but I used 2 different ovens.

  5. Been cooking my prime rib via this method for years (well as long as this video has been on YouTube). Perfect every time. Chef John’s a genius!

  6. I tried this method for a dinner party of eight at my house and it was absolutely full proof and fabulous. I was leery because it was the first time I made it but everyone was so impressed of the taste and how beautiful it turned out. We also use chef John’s Au Jus recipe and it was a hit. We also had horseradish for those who also desired that. My mom had three Mexican restaurants and was a fabulous cook but she never once made prime rib so this was all new to me. First time I had prime rib was in my 30s and I have to say this homemade recipe is better than any restaurant I have eaten in. This is my husbands favorite meat so of course I wanted to impress him, which I did thanks to this recipe. If you’re debating whether to use this or not I would try it because if it is still too raw you could always go back and cook it at 3:25 for maybe 20 minutes or so but if your oven works right you won’t have that problem. I have a “GE profile convection oven” and I use the convection setting for it. My favorite part of this prime rib is believe it or not the second day it even taste better, so it is a win-win for all. Well, that is if there’s any left over. Bon Appétit.

  7. Maybe this is just the legalities of the restaurant biz, but I thought you weren't supposed to leave any meat in the danger zone (40-140 degrees F) for more than 4 hours? I mean, I've definitely done it before, but I'd like to know what the official word is on this.


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