Meat Church Prime Rib by Matt Pittman | Traeger Grills

Recipe: https://www.traeger.com/recipes/pittman-prime-rib?utm_source=youtube&utm_medium=social&utm_campaign=20241203_all_evergreen_social_ff_traeger-kitchen_matt-pittman-prime-rib_base&utm_content=video&utm_marketing_tactic=prospecting&utm_creative_format=

This expensive cut may seem intimidating but take it from Matt Pittman—it’s one of the easiest things you can cook and is perfect for a holiday feast. He’ll take you through how he trims, seasons, and smokes this spectacular centerpiece and shares his secret for adding more flavor while the meat rests. Bonus: The large cut cooks to rare in the middle and medium on the ends, so there’s a slice just right for everyone.

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Chapters
_____________________
:00 Intro
1:24 What is Prime Rib?
2:05 The Benefits of Boneless
2:49 How to Trim a Rib Roast
3:50 Salting Prime Rib Ahead
5:13 How to Season Prime Rib
8:41 How to Cook Prime Rib
10:50 Basting Prime Rib
12:50 Finishing with Butter
14:06 How to Slice Boneless Rib Roast
15:05 First Bite
16:05 Outro

#TraegerGrills #BBQ #MeatChurch #MeatChurchPrimeRib #TraegerPrimeRib #UltimatePrimeRib

some cooking videos are more rewarding than others this one is going to be quite [Music] rewarding hey I’m Matt we meet your here in the Trager kitchen very excited today to be cooking a prime rib with you guys this is my absolute favorite thing to make during the holidays I do a lot of holiday recipes uh everything from turkeys to tenderloins but this is it for me it gets no better absolutely my favorite cut in the world to cook uh it’s delicious you know I grew up uh when I got out of college like going to Vegas and going to prime rib buffets and I think that’s what hooked me on this some people are intimidated by it because it’s honestly an expensive piece of meat but it’s one of the easiest things you could ever cook and this will definitely be the centerpiece of your holiday meal and the great thing about it it’s a big piece of meat so there’ll be varying dumes throughout the piece of meat we’ll talk about that a little bit later so it’ll really appease a crowd whether you like a medium rare or medium you’ll get all of that uh when you cook this piece of meat so let’s jump in What do we have here so this this basically I’m going to flip around kind of show you you recognize this side looks like a RI by steak if you were to slice this this direction into inch and a half thick steaks you would have a bunch of RI ey steaks so this is a rib roast uh this one is a boneless rib roast I’ll tell you a little difference in the three types of prime ribs that you can have uh prime rib by the way does not mean that it’s Prime grade that’s just the name um you can take a choice grade of me and make an amazing prime rib I love that around the holidays because they’re often on sale and affordable but this one in particular is a boneless there’s also a bone in and a standing rib so what are the pros and cons on a boneless the reason that I kind of like this is you can season all around the entire piece of meat and then when you’re done cooking you don’t have to deal with the bones you don’t have to cut them off slicing is very easy um bone in when you season the entire thing if you don’t remove the bones then you’re not going to have any seasoning on the underneath side of the meat right here because there would be bones right here um so if I ever get a bone in prime rib I like to actually slice the bones away season around this entire roast and Truss the bones back on it and that’s what’s known as a standing rib roast so those are your kind of three types they all have pros and cons boneless is definitely the easiest for you to prepare especially if you’ve never done it so that’s what we are doing today but they’re all great options to be honest with you so the first thing that I want to do is any trim work that you need to do this was expensive and so I don’t want to take a whole lot off of it anytime I trim I always say that’s your choice if you want to trim it to be really really even you can or if you want to leave it all to maximize bites you can do that too but this one has some stuff kind of hanging off of it that I want to remove away and I usually will fill around and if it’s if it’s too too heavy of fat on it I will generally kind of shave that away um you can leave it if you want it prime rib will cook for a long time so it’s nice to have some fat on the outside but where it’s just really hard I prefer to remove that so I’m just going to lay my knife flat and just filet just a little bit away and this one is the end of the rib roast this you see where it’s been sliced really nice and even the end down here it kind of isn’t like super even so I’m going to choose to take a very thin slice off the edge just to even it up all right next thing I’m going to do optional step but something that I like doing is taking kosher salt and heavily salting this Prime red and this does a few things I do the same thing with steaks by the way uh this will help tenderness it helps moisture retention now this is not a crazy overnight salt brine what I’m doing is Thoroughly covering this and I’m going to set it aside for an hour or two you can do this for as little as an hour you can do it for a few hours you know for this size piece of meat I’d probably do four at the most but we’re just going to do a couple hours on this um and we’re going to rinse it off all right back on the rack we we go okay good news is I have one that’s been in the salt already so this one has been sitting for a couple hours and I need to get it rinsed off so that I can move on to the next step so let’s head to the sink all right here we go it’s all rinsed off ready to roll right Next Step so we need to season uh this Prime ribit first something I started doing last year which is nice another optional step but a good way to build flavor is I slather and my friends W sauce so this is a wherar sauuce it’s what I consider a pretty complex wherar sauce it’s not um you know the one you grew up on it’s really thin as you can see as I pour this out it is quite thick I’m just going to do this with my hand but this adds a pretty delicious element I do the same thing with tenderloins I have yet to meet someone who doesn’t like it so give this a shot if you like otherwise you can just season it’s cooking don’t be afraid to get get messy with it have fun with it so now let’s talk seasoning obviously at meat church I’m going to pour some in a bowl cuz Pro tip we’re going to base with this later okay so my beef rub meat Church Holy Cow is my favorite to do steaks Prime ribs uh it’s salt pepper garlic so it’s an SPG also very popular on brisket but use use what you like Trager prime rib rub is is delicious coffee rubs would be delicious just kind of whatever your whatever your preference is but this is definitely a winner this is very fresh it’s got coarse 16 mesh um black pepper in it and honestly I’m going to give this what I would consider a pretty liberal coating and that’s because this is a big piece of meat when you’re done cooking this you’re going to slice this direction uh and so you’re going to have a t of meat and not a lot of seasoning so it’s honestly pretty difficult to overseason this so just season it on all [Music] sides also I like to season about 18 in 24 in high I uh recommend seasoning a little bit higher when you season down low you get kind of splotchy with your seasoning so you’ll be a lot lot more even when you season up high [Music] all right that looks nice and a little topper bonus uh our garlic and herb seasoning it’s an Italian seasoning it’s a fairly delicate seasoning not a lot of salt so you can actually put quite a bit of this on here this is a great combination for beef just like I mentioned earlier something I also do on steak so this just gives an added element particularly at the holidays with the herbs on it it’s a just a nice touch good flavor people love it so I go pretty heavy with this one if you’re making mashed potatoes with your holiday meal load it up with this all right we’re good to go give it you know 15 minutes at a minimum but on a really big cut I would love to do it for an hour but a really good tip would be to do this the day before you’re going to cook it so if you’re cooking this on you know um during the holiday season like on Christmas Christmas Eve something like that it’s okay to do all of this prep the night before leave it on a wire rack like this cover it with um with Saran Wrap foil throw it in your fridge let it sit so you don’t have to do any prep on kind of your big day especially if you’re feeding a big crowd and you got a lot of things going on um prep as much as you can in advance but let’s talk about cooking So today we’re cooking on a trigger at 275° so wood is your first ingredient when it comes to cooking so I want to pair things accordingly when it comes to beef I want a heavier smoking wood so I love Hickory um I also love mosquite I love the meat Church blend which is Oak and Hickory um I love the signature blend I would stay away from lighter smoking woods like Maple Alder or fruit Woods because I want this to impart some serious smoke but that’s up to you and your preference if you want a more subtle smoke then go with a lighter smoke but this will smoke for a while because it’s pretty big piece of meat and so I want it to be Smoky so big wide piece of meat the challenge with cooking something this big is you are going to be focusing on the middle of the piece of meat which is going to take the longest to cook right so we’re going to insert a meter thermometer which is amazing so I can untether myself from my grill and I can go live my life and still know where my meat’s at so I’m going to stick this in to where the tip is in the middle so I’m monitoring the dead middle of the of the prime rib I love medium rare when it comes to steaks which is 130 to 135 degrees so what I’m going to Target on this prime rib is I’m going to cook this to 125 in the middle when I pull it off the trigger it’s going to carry over cook a few more degrees and hopefully get to no more than 130 so when I slice this in the middle we’ll have medium rare in the middle but because this is so big as you move to the outer edges you’re going to be more done on the outside edge so this works great for my family so I’ll make the first slice off of this and this will go to my wife because she likes medium which is 140 and then as you work your way to the middle you have less dness so therefore you can serve you know a lot of different um you can SA satisfy a lot of different appetites with this big cut of meat but you’re focusing on getting the middle cooked so into the trigger we go you see that we’ve got a couple more in here so I’ve got one in the middle that is about mid about Midway through cooking and so what I’m going to do is I’m going to go ahead and base with more of this W sauce and I like to do this multiple times throughout the cook You’re Building flavors just layers of flavor this stuff is not going to burn so you can do it several times this just adds an element of deliciousness looks awesome all right now we’ve got one over here that is actually at 125° I was at about 120 when we started this video so I know it’s going to be about 125 right now it’s been based a couple times with this wherar sauce you can base it again right now if you want I’m just going to go ahead pull it off cuz it smells amazing and I’m ready to eat so I use the insulated glove setup just kind of my preference you can use the big Trager spatula if you want this just something that I’m used to latex gloves on top this way you can actually feel your meat and what you’re doing pull my meter out all right so that looks delicious so another little trick I like to rest in butter same thing with my steak so I’m just going to make just make some slices some Pats of butter just rest it across the top lightly tint it with foil um you need to let this rest at least 15 20 minutes let it come down in temperature before we move uh into slicing you can use a compound butter if you want I’m not really trying to change the flavor profiles uh that we set out with with a holy cow and the and the W sauce so we’re just we’re just going with a really good unsalted butter um you don’t really want to use salted butter because you’ve I mean I don’t know if how much it would hurt it but um you know with all the seasoning you have on here uh you know I’m not trying to add any more salt to that so unsalted is just fine for this get out your small roll of aluminum foil and this is what I call a light tent so you’re not trying to wrap it up and trap trap the heat in uh you know I want this thing to stop cooking that roll of aluminum foil may have been heavier than this Prime rip so it’s just lightly tinted here um it’s going to cool down we’re going to just let it hang out here and then we’ll slice it and see how we did I don’t that is the biggest roll of foil I’ve ever seen in my life like I use Food Service foil and my My rolls aren’t that big that was awesome well it’s rested butter is melted it looks and smells glorious to be honest with you I mean look at that man can’t wait for this some cooking videos are more rewarding than others and this one is going to be quite rewarding here we go well what I’m going to do at first is I’m just going to slice down the middle since that’s where I told you we were focusing I ain’t mad at that that’s Perfection for me again personal preference on your Dess so I’m going to put these together just like I do with a brisket and uh take a few slices God Mighty it looks good and this is what I want I want you know just under medium rare for me personally and then I like to finish with a flaky salt so we’ve got some like maldon flake salt here imparting some serious Salt Bay vibes where’s he going to jump in I want to make sure for this test bite I get some of that outside right there look how tender that is when you can just pull it apart like that unbelievable not supposed to take two bites when you’re doing a cooking video well that’s so good I don’t care the tenderness the Smokey I mean the you know beef rub on top so good and honestly just like the right amount of smoke out of the Trager this is delicious this is a home run um you can’t M with this you can’t screw it up I mean you can if you don’t pay attention but with a meter right in the middle monitoring your temperature if you’re paying attention you’re not going to screw this up you’re not going to waste your money you’re going to be a hero during the holidays you guys have to do this the recipe is down below the video in the description it’s also on trager.com but while you’re there make sure that you like and subscribe because we’re doing weekly recipe videos for you guys so with that said we’ll see yall next week