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How to Cook the Best Prime Rib Roast - YouTube
Channel: Certified Angus Beef brand Test Kitchen
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- Today's episode, How to
Cook the Perfect Prime Rib,
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thanks for joining us.
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(energetic music)
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Well thanks for joining us
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on our culminating video
of the Roasting Series
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and what better way to
put an exclamation point
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on the Roasting Series then the rib roast.
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And we're gonna make it super easy.
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Prime rib, so bone-attached rib roast.
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To learn more about this cut,
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let's head into the meat lab
and talk to our friend Di.
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Hey Di.
- How's it goin'?
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- Fantastic because I'm makin' prime rib.
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- Ah, yes.
- Right, for the holidays.
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So we're makin' prime rib,
we're not holdin' back.
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Help people understand
what prime rib really is.
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- So prime rib typically is referred to
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as a bone-in rib roast.
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- Got it.
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- So you can get these from your butcher
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in a three-bone or four-bone portion.
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All you gotta do is look for
that Certified Angus Beef logo
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to guarantee that tremendous
flavor that's found in the rib.
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- We're also gonna do
an easy carve version.
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- That's a great, great idea.
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You'll ask your butcher to
remove those bones for you,
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and then he'll tie them back on
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so that way after it's done roasting,
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you just take off that string
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and you're ready to go and start slicing.
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- And we'll still have that
crazy good presentation.
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- Ah yes.
- I'm actually gonna try
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this carving myself.
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- Good luck, have fun.
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I'll be there soon.
- Thanks.
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So, here's the technique that
I'm hopin' I can accomplish.
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We're gonna take these back
ribs off of the prime rib,
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but then reattach 'em
and tie 'em, season it,
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and put it in the oven.
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It's really as simple as that.
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Listen, if you feel a little intimidated
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using a boning knife, go ahead
and have your butcher do it.
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It's really fine, they can do this.
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But if you're up to it, all we're doin'
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is sliding these back ribs off,
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meaning we're gonna follow
the bone that curves.
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As you can see, this bone curves this way.
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I'm just gonna kinda follow
that bone to remove these,
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and it just takes careful knife marks.
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What I've learned, after
doing a few of these
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is that if I get a few inches in
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and then start to push the whole rib
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a little bit away that helps.
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Also what can help is
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if you take off this large
amount of fat right here,
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that tail we call it,
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and I kinda mark each direction on that
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and cut down to the
bone then from my marks
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and go right to the bone
and then remove that okay.
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Then I can see even better what I need,
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you can kinda see how this is startin'
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to turn into a majestic rib
roast, majestic prime rib,
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meaning bone-attached rib roast.
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And I just keep working that back rib off.
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And boom, it's off, okay.
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Then, we're gonna do
the fun part of tying,
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reattach it just for
the presentation, okay.
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Even better, if you wanna make
this thing look really cool,
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is to take this back rib, and
this is called then frenched.
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So I just remove what we
call this little finger meat
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between these back ribs
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and then it'll look even more majestic.
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We'll tie this back on
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with some of the butcher's
twine we have here,
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so I have this spool
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and some individual pieces
cut generously long right,
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so I want them really long,
so it can kinda wrap and hold
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and secure this whole
roast between the bones.
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Do a couple twists when you do this tie,
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so it helps secure it.
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Right, nice and secure
to keep that back rib on.
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Don't make nice bows, instead
make a super-strong knot here.
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See if I can do this with my
fingers with the gloves, yes.
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We'll do that, times, let's see this is a,
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this is a four-bone rib roast,
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meaning it's about half
of a full rib roast
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which would be seven.
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So, you're either gonna get a three-bone
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or a four-bone rib roast.
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And, what does this weigh?
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What's that Gavin?
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- Six pounds.
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- About a six pound roast.
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Nice and secure, boom,
and then take the excess,
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just snip excess string off.
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All right, so we have
this majestic rib roast,
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and now we're just gonna season
it and put it in the oven.
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It's as simple as that, okay.
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Generous amount of salt and pepper.
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Again, easy standing rib roast
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is what we formally call this,
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bone-attached rib roast or
standing rib roast or prime rib.
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Generous amount of salt and pepper.
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The person lucky enough
to eat these back ribs.
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Oof, keep those for yourself maybe.
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If you have extra just
keep your seasoning.
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I don't know if you noticed this,
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but I keep salt and pepper
on hand all the time.
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About two parts salt to one part pepper.
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You know, the benefit of the bone
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is really it's just such
an amazing presentation.
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But the reason we did the easy carve
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is so that when you go to slice this
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at the table or on your carving board,
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you don't have to worry about
negotiating those back ribs.
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You can just remove the back ribs
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and slice this as a boneless rib roast
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but then present it to the table
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as if it had the bone attached.
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Boom, we'll put this in the oven.
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So, we're doing it on our sear
of 15 minutes at 450 degrees.
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And, I'm gonna set my Roast Perfect app.
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Let's see, I've got a bone-in
rib-eye roast, prime rib,
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weight of seven pounds.
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and I would like a degree of doneness,
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let's see degree of doneness,
what's everyone like?
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What do you like?
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No, I'm not doing medium well.
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What do you like?
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Sounds good, we're gonna do medium.
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All right, start.
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15 minutes of searing started.
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All right, so we're outta the oven,
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let's just put a thermometer in there
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and make sure the
temperature is our target.
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It's right where we wanna be,
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so we're lookin' good on our temperature.
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And now we make sure we let it rest.
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For this size roast, 15 minutes.
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(timer ticks then goes off)
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Here we go.
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Now, let's get it carved
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and then we'll get these strings off.
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We'll snip each string,
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and you can see these back
ribs just come right off.
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Take the strings, and I'll
try to get rid of those
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and then we'll just essentially
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have a boneless rib roast to carve.
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Let's carve this guy up.
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So, it's a generous cut on a rib-eye.
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I usually do about 1/2 inch thick.
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That way everyone gets
essentially one slice per person.
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So to recap, we started with
a high-quality prime rib.
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We had a technique where
we carved it pretty simply,
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but your butcher can do that don't forget.
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But then reattach 'em and tie 'em.
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We season generously with salt and pepper.
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Seared about 15 minutes at 450 degrees,
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dropped the temperature to 325,
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and that's where we spent
the bulk of our time roasting
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and then the all-important
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make sure you rest for 15 minutes
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before you carve it and enjoy.
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Thanks for joining us in the test kitchen.
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If you enjoyed this video,
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be sure to like, comment, or share.
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And above all, enjoy each
other's company at the table.
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(energetic music)
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