In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best prime rib at home. Learn how to prep and season your meat before roasting and how to make the perfect gravy to accompany it to impress your family and friends at your next get-together.
00:00 Intro
00:35 Dry Brining
02:53 Preparing the Roast
05:35 Cooking the Roast
07:17 Making the Jus
08:50 Serving the Prime Rib
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39 Comments
The only prime rib video with no meat temperature mentioned
If aiming for medium rare – at what temp do you crank the heat up to get the crust? Once it hits 110F?
Yeah, the butcher department at our grocery store had to place a sign saying they were no longer accepting orders for prime ribs because they ran out of it!
Didn't say what temp he pulled it at, did he?
That's a perfect cook.
great video
Generally, how many minutes per pound? I have a seven pounder and am going to use this method. Merry Christmas!!
Only cover the roast of you want to ruin any of the crusts texture btw 💚
Vegetables back in stock for quick soup later
no mention of temps. 3 to 3.5 hours maybe four..ok what temp are we looking for??
People please not in the compost bin. That has been cooked with meat. Meat will attract rodents. Do not do this. He is wrong.
I would love to have all the beautiful vegetables you threw into the compost pile. I don't understand why you did that
LOL If it's not prime grade, it's not a prime rib. It's a rib roast. It's not called "primal rib".
No red wine in the jus?? Red wine (cooked out) elevates the flavor, imo.
Too rare for most people. This is not the perfectly cooked prime rib, SORRY its just not.
Making this today 👍
TIME / TEMP ? 🤷🏻♂️
I didn't see you do the 500/verse sear?
Even???
i like the part at like 10 min where he forgets he's being recorded, the hindbrain takes over and, almost with frustration, he just whispers "I can't wait to taste it"… i know that feeling Frank. I know that feeling.
Very nice!
It looks great but I disagree with the step of 250° for 3 or 4 hours. Yes 250° but you have to have some internal temperature to pull it out and let it rest before you do the 500 degrees. 120 125 is popular internal temp.
I just followed this and mine turned out well done 😢
Thank you chef. My grandfather made prime rib when I was a kid….I miss it. 🎉I can't wait to make it myself🎉
Jean Pierre > this bald boy
There’s no way that large roast cooked to temp in 3.5 hours
Made this for Christmas dinner just like he said. All I can say I died and went to heaven . Absolutely the best I have ever cooked a prime rib. Thank you and Merry Christmas.
Excelente 🎉🎉🎉🎉
Just tried this recipe. Turned out awesome!
How do I get 3-4 hrs of roast time on 13lbs? Mines 12lb and at 25mins per lb is like almost 5-6 hrs
What temperature is medium rare roast?
Thank you for your episode on this. Question-How long do I cook it if the roast is 6 pounds? Thank you. I pray you respond.
Moo
Don't be a hater but I need mine well done. or at least medium well….sshhh! Do I cook it to 160 or does it keep cooking when you take it out.
Two big points missing which could ruin your roast. This recipe is missing is 1) a thermometer. It's nearly impossible to determine what temp the roast is without a thermometer… and checking periodically. Especially when it get's close to temp, you don't want to walk away; and 2) along the same lines of temperature, there is carry over cooking which will increase the temp by 5F-10F+ degrees after you take out the roast. So if you want medium rare… take out the roast when it temps to 115F-120F. If you pull your roast out when it temps the 125F… you'll likely end up with medium, or worse, you pull it out at 135F-140F,… can carryover can be 10F or more, it'll be well done.
You talked to much….
Should I be wrapping my prime rib after salting and dry brining?? or do I just throw it in the fridge??
Where can i find the written recipe?
Does 250 degrees for 3hrs apply no matter the lbs? Does anyone know how much the internal temperature should be before cranking it up to 500?