Happy Holidays Chef. Thank you thank you thank you.. I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120. I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. thank you Chef.

@ChefJeanPierre

2 жыл бұрын

That is just awesome to hear! Nothing pleases me more that reading this kind of comment! 😀

@MRBURNS-et5dh

2 жыл бұрын

@@killW1266 Its still a prime rib or a standing rib roast. He is actually talking about the meat grading. Prime graded beef is much more marbled. Choice is the next step down.

@patrickford18

2 жыл бұрын

@@killW1266 It was a Prime Rib, which is also known as a Standing Rib Roast. He was looking for a USDA Prime Grade, but could only find a USDA Choice Grade roast. Choice in simply a step down from Prime.

@jeffreygeorge219

2 жыл бұрын

You also want roast room temperature before puttin in oven, never go from fridge to oven..

@patrickford18

2 жыл бұрын

@@jeffreygeorge219 You'd have to leave a rib roast out on the counter for about 6 hours, or more, to get it to room temperature in the middle. Cooking low and slow allows the internal temps to rise without burning the outside. Its the same principle as smoking a pork butt.

this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP

@ChefJeanPierre

10 ай бұрын

🙏🙏🙏❤️

@guywalkerarmy

5 ай бұрын

I could listen to him all day!

I'm 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder. Saw this video, and gave it a try. I had an 11 pound, four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I've ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.

@Volvican

2 жыл бұрын

So then when it was done before carving did you just slip the bones out?

@sabyegrp

2 жыл бұрын

@@Volvican The butcher slices between the four bones and the roast, but not all the way down. Leaves about an inch or so still attached across the bottom. Then ties everything back together. When the roast is done, I cut the strings off, the bone section falls back and I easily slice that small remaining area releasing the bones. Now the roast can be carved without any difficulty. I seperate the bones and put them back in the oven as it's cooling. Perfectly roasted bones for someone to enjooy. Sometimes I freeze the roasted bones and used them later when I make slow cooked beef stew. Put them in the bottom of the slow cooker and lay everything else on top. Fantastic flavor enhancer.

@xpane

2 жыл бұрын

@@sabyegrp Great idea!

@jackiewinters5792

2 жыл бұрын

@@sabyegrp Thank you so much for sharing your method with us!

Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!

Happy Holidays to you and your family Chef. Last year we invited my sister for Thanksgiving and she bought a VERY expensive standing rib roast for me to cook. I had never attempted this before and did not want to fail. I looked at many methods and videos and happened upon your channel. Your method made the most sense to me and offered many advantages including perfectly cooked from center to outside, really great bark, and the forgiving rest period in the middle. Needless to say the prime rib turned out perfect! A month later at Christmas I repeated the recipe with perfect results again. Since then I have made many of your recipes and all have been the best recipes ever. Your skill, experience, and ability to teach novice cooks proper techniques makes you a treasure on KZread. Continued success in the New Year and Thank-You!

I cooked a 24 lb prime rib for Christmas this year, and I did it this way. The whole time my mother kept saying “are you sure it’s cooked all the way?!” And I had to keep reassuring her that everything would be fine. It turned out perfect, and everyone was complimenting me the whole night. Thank you Chef JP!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😀

@echamber623k

2 жыл бұрын

What is estimated cook time per pound?

@corky1256

2 жыл бұрын

@@echamber623k It took 4 hours and 45 minutes to cook my 24lb prime rib to an internal temp of 130 F. I used a probe thermometer and set it to go off when it hit the temp. Always cook to the temperature, not the time.

@echamber623k

2 жыл бұрын

@@corky1256 thank you! I have seen anything from 5 hr to 9 hr so trying to get rough timing but will monitor temp and adjust temp as needed.

@newbluerugby

2 жыл бұрын

Sounds like we have the same mother

I love this man, his voice, accent, personality and of course his wonderful cooking.

@ChefJeanPierre

2 жыл бұрын

Wow, thank you😊

@Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.

I made this wonderful Prime Rib for New Year dinner yesterday. Absolutely delicious and tender. Salted-pepper meat and left 48 hours in the fridge, uncovered. Brought it to room temperature for 5/6 hours. Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper. Back in a 500F oven for 10 minutes. Meat was incredible juicy and tender. Thank you chef.

I could eat prime rib for breakfast, lunch and dinner! 😋

@69adrummer

2 жыл бұрын

😋

@charlesbaldo

2 жыл бұрын

Its great, right now you would need to be a very wealthy person to do that

@thegodofpez

2 жыл бұрын

@@faecal_transplant_donor A.) I very highly doubt that. B.) Stop being a KZread comment “doctor” or “nutritional evaluations expert.” and THANK GOODNESS FOR C.) People like YOU are why the block button exist. Thanks for playing, super fun person at parties!

I tried your method today. I was a bit nervous because prime rib is so expensive and I wanted to be sure nothing would go wrong. Nothing did go wrong. It came out absolutely fantastic. Best prime rib I have ever had, and that includes high end restaurants famous for their prime rib. Yours is MUCH better. I have made many of your recipes and they always come out excellent. With your recipes and methods, who needs restaurants? I will never order prime rib in a restaurant again. If I want prime rib, from now on I will make it at home - your way. Thank you very much for teaching this.

@ChefJeanPierre

6 ай бұрын

👏👏👏👍

@marvinspears3311

3 ай бұрын

I'm using your recipe for my wedding and I am absolutely excited!🎉🎉🎉

This is a foolproof way to cook prime rib

Just cooked this yesterday. Had it seasoned in the fridge the 72 hours, cooked it to 130, let it rest for 90 mins than reheated it for 10 mins at 550. It was delicious and juicy. I will be doing this again! Thanks for the helpful tips Chef Jean Pierre!

@BradiKal61

5 ай бұрын

Interesting that you cooked it all the way to 130, because typically cooking this way to 119 or 129 F will result in carryover bringing the temp in the center up to 134 or 135 by the time the roast has rested.

@jumpman2680

5 ай бұрын

@@BradiKal61Some people prefer it more cooked than med-rare. I like mine at borderline med-well. I’ve been cooking beef for 30 years and I’ve never seen the temperature rise more than about 5 degrees when resting. There’s no way cooking to 119 will rise to 134. I did this a few days ago and cooked it to 137 and it peaked at 142 which is like the lowest temp range of med-well and juicy pink throughout.

@davo912

2 ай бұрын

@@jumpman2680 You have to be kidding? No way to keep it from going over 5 degrees....get a new thermometer lol

I used this recipe to cook a holiday rib roast for myself, my daughter, and our dog. It was absolutely out of this world. If you use this recipe (and please buy your rib roast from Whole Foods), you will have an extraordinary experience. Big thanks to Chef Jean-Pierre.

@sfopaladin2661

6 ай бұрын

How did the dog like the au jus with the roast? I bet he passed on the horseradish. Lol. 🔥 😀

@marcus-pf7lp

6 ай бұрын

@@sfopaladin2661 Loved it, and we let him chew on the bone while we held it. It really was great and the quality of the meat was critical.

Historically our family had the "Burning of the Bird" ceremony every Thanksgiving and Christmas. A number of years ago I convinced the family to let me do this recipe with the prime rib roast. Mom got a break, we got a great feast and everyone was happy! Thank you for sharing with us!

@RagnarokCo

Жыл бұрын

Lol, burning of the bird, gonna remember that.

what a likable guy!

Bon Jour Chef. I have been cooking prime rib for special occasions for nearly 35 years. Two years ago I found your recipe here on KZread. All I can say is Merci! Perfect prime rib every time.

This makes so much sense. The ability to cut & serve "hot" instead of the old "rest (cool) & cut" method.

So, I have never cooked Prime Rib, thought it was too complicated to get it perfect like my favorite rest. I followed Chef's instructions EXACTLY and my finished results looked EXACTLY like his! I was so proud and happy with the results and all guests were impressed! Thank you so much Chef Jean-Pierre!

i did this prime rib for Christmas. let me tell you the chef was right it was Beautifull juice just all-around great best ever. I would suggest that the people should watch this guy he is the real thing

I just made this today and I was scared I'm gonna mess it up. But by following all of Chef JP's procedures it came out totally perfect. My wife and kids love it.Thank you chef! You're the best!👌🏻

I used the reverse sear method on a strip roast last week, the only difference was scoring the fat cap. I will never use another method again! It was amazing!! Love your channel!!

I made my first prime rib for Christmas following this easy recipe. Turned out absolutely perfect! I set my prime rib out for about six hours to get to room temperature before going in the oven. This was so easy and delicious. Nothing to be afraid of.

@ChefJeanPierre

2 жыл бұрын

Fantastic!🙏😀

Chef, thank you so much for teaching me this. I used this method tonight for our Christmas Eve dinner with your au jus. I followed it with your chocolate mousse which I made yesterday. All of it was something I would only have thought possible at a high end restaurant. The smell of the meat with the herb de provance was absolutely “AMAZING” as you would say. Tomorrow we will have your chocolate cheesecake. I can hardly wait. I still have a lot to learn, but you truly made our Christmas Eve. Merry Christmas to you and your family.

Great post Chef! I used your method for cooking prime rib yesterday for our Christmas dinner. Paired the roast with Yorkshire Pudding, assorted vegetables and salads. Our family truly enjoyed the meal. The prime rib was the belle of the ball. Thank you!

Made this today and got the best reviews I have ever gotten. Everyone said it was better than any high end restaurant offering of prime rib they have ever had, I agree. Will definitely be making again. Thanks so much Chef

This recipe was awesome! Did this with an 11lb Prime Rib and my family was ECSTATIC about how awesome it turned out. Thanks Chef Jean-Pierre.

Thanks for the reverse sear method. I have always done a sear and then a slow finish. This is now my preferred method. It was perfect!!

Voila ! Absolutely gorgeous prime rib made here … a tradition. The small end absolutely … only prime well marbled. Chef JP just gets it …. Exactly the way I will cook it … only I go to 112 degrees …. It comes up to 120 while resting … god forbid overcook the king of roasts. Merry merry Christmas to the finest chef on internet.

@ChefJeanPierre

5 ай бұрын

🙏🙏🙏❤️

I love this channel. I actually learn things. So often I just smile and think, "Well... I've been doing THAT wrong for 30 years.. "

This Chef is the real deal. He will never steer you wrong. Great instructions every time. Thank you Chef!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

@amus8485

5 ай бұрын

@@ChefJeanPierre ​I’m sure you’re inundated with questions this time of year! 😬 Just discovered your channel and will be cooking a 13lb choice roast (excellent marbling) in 3 days. Is it ok to extend the time it’s seasoned & uncovered in the refrigerator and, do I need to put twine around it to help it cooks evenly? Any temperature adjustment? I’m going for the precise end result as yours in this video but am nervous the meat thermometer won’t reach the center and I’ll end up with an uneven color. I suspect I need to insert it on the slightly larger end. Unfortunately, I don’t have oven space to split it and cook each simultaneous. Thank you for this!

Sacrilegious to serve this AMAZING piece of meat WITHOUT a generous portion of YOURKSHIRE PUDING !!! You sir are one-of my MOST TRUSTED culinary instructors . Thank you for everything you do . ( AND ) you're fun to watch . Ontario Canada .

Simple, easy, delicious. Who could ask for more? Fantastic job, Chef!

While I never doubted you are French, when I saw the amount of butter you put on I know it for sure.

"Cook it the way you like it!" couldn't be said better! You make it look so simple. And it really is. Thanks!

I've been a hack at-home sorta, kinda amateur Chef for 50 years - and have made many dozens of Rib Roasts, using many methods, over 50 years of my cooking hobby. I've tried a LOT of methods to do a rib roast, or NY Strip roast. Had a handsome choice grade 5 pound Rib roast for Christmas yesterday, with bones tied to the meat - which I left intact with the string ties as I don't mind at all gnawing on the bones as a snack. I only dry brined it for 6 hours and next time WILL give it overnight as that did help!! Reached 115 degrees at the 2 hr 10 min ish mark. Followed all Chef Jean-Pierre's directions and this WAS THE BEST rib roast I've EVER done in the house. Will try this on the Kamodo too. THIS is a WINNER!!! THANK YOU Chef Jean-Pierre !! :) THIS is how I will do my rib roasts from now on................ NO if's, and's or but's. By all means, do buy or make some Herbs de Provenance.

I’ve probably cooked 15 of these in my life trying different methods, and this is hands down the best way to do it. Same principle can be followed on a smoker or grill too

I have got to say I LOVE WATCHING YOU! You are the first chef that stands firm of using a scraper instead of using their knife. You are extremely funny and down to earth keep it up.

Made this for a couple friends not long ago, used this video as a guide, it came out amazing...this guy knows his stuff

Followed your method step by step for my first ever prime rib. Family was super happy and everyone I show pictures of can’t believe how perfect it came out. Thank you!

Chef,I tried this recipe for the first time. It was the most tender roast I have ever had. And everyone was impressed with the horseradish cause. Just great

The fact that you could laugh at yourself won me over right from the beginning. Love your channel, Jean-Pierre.

I made this last night after about 18 hours in the fridge and it turned out EXACTLY like yours! And SO tender! I can’t believe how flavorful it is with just salt & pepper!!

I realize this is an older video, but had to post. Like many others, I too gave the rib-roast a try. I've been cooking for 50 years, but never made one. I cooked a 10lb, 3-bone just as you described. I used the salt rub for 48hrs. It came out perfect! I was a bit worried when it hit 120 after 3.5hrs, thinking the thermometer probe was misplaced. Thank you for all the help and encouragement.

@nbenefiel

2 ай бұрын

My dad loved a standing rib roast. My mom was sick a lot. She had serious lung problems. I cooked my first prime rib, under her direction, when I was 12. I did roast potatoes, Yorkshire pudding, and gravy. I’ve been cooking it for 60 years now. I love the reverse sear method.

Oh my Goodness Chef! You read our minds!! We were just talking about the anxiety of this cut of meat and you totally erased all fears!!! Thank you sooo much for this one!!!!

I watched this on Christmas Eve 2021 after eating delicious French dip...I was not even hungry and my mouth watered as you sliced that first steak. Love prime rib and I want to try your technique. Thanks!

my wife cooked it just like you said and it was the best ever! Many thanks, you made this family every happy.

Thanks Chef - you are such an inspiration! So enjoy watching and listening to your advice and tips.

This looks so delicious. We're having a rib roast for Christmas and I'm cooking it this way. Ordering from a local farm, but they are taking the bones off and attaching. It's so nice to have a world class chef without the big ego teaching us all kinds of cool stuff. His gaffes are very amusing! I've never bought so much butter in my life. Kerry Gold is my favorite - so creamy!

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

@nancyd.7314

2 жыл бұрын

@@ChefJeanPierre you're the best!

@Saurischian

2 жыл бұрын

Kerry Gold is the best butter! I hope it turns out well Nancy. Am I invited?

@paulh7589

2 жыл бұрын

My friend turned me on to Kerry Gold, now nothing else will do. Jean-Pierre, you are the best!

@cyndifoore7743

2 жыл бұрын

I love Kerry Gold too. Chef Jean Pierre is the best!

I am new to this channel, I have only been watching a couple of weeks but I am absolutely hooked. I have already done a few recipes and they’re all marvelous. I’m a pretty good home cook and baker and I love to cook for folks who love to eat. The love Chef JP shows for food makes everything enjoyable from the prep to the finished product, and he has the same attitude I have, cooking is art! It should be fun and beautiful! Keep up the wonderful work and I will keep watching and cooking with you!

thank you … chef jean-pierre i’m literally cooking this right now for thanksgiving and i know it’s gonna come out LOVELY! God bless you all!

I followed the recipe and result was fantastic! The best meat I’ve ever cooked before! Thank you for such a wonderful tutorial! I’ll teach my kids how to cook a roast beef using this video ❤

We always have Prime Rib for Christmas. This year we did something completely different. We cooked the rib in our Air Fryer. OMG it was the best medium rare interior with crispy exterior I've ever eaten. The garlic and pepper crust was amazing !!

This a note of deep thanks to Chef JP. There was a time when I wouldn't have even DREAMT of gambling my shabby, semi-literate cooking skills against a costly prime rib roast. But now, after a year of watching Chef JP in action, I feel perfectly confident in this undertaking. I am an aging, retired Army guy, and I decided to teach myself how to cook. It never would have worked without Chef JP leading the way.

@ChefJeanPierre

9 ай бұрын

So glad I could be of help! 🙏❤️

@jamesparker1673

9 ай бұрын

Amen

@brettperkins5750

6 ай бұрын

Remember to measure carefully and always cook with wine!

This guy's enthusiasm is amazing.

Tried making this yesterday. It was the best prime rib I’ve ever tasted! Also, my first time cooking prime rib. Thank you!

He always makes me smile. And mama mia, what an amazing chef and teacher. This looks incredible.

Did everything this video showed and cooked a 12 lb rib roast to medium (company choice) - 5 hrs to 138/140. Lightly pink and they loved it! My first attempt. Thank you!

Thank you so much for your prime rib recipe. I used it to cook a sirloin cap for Christmas Dinner today. Our guests were raving about how tender and juicy it was! It was easy. I watched the video 4 X and followed your instructions to the letter! I could not have been more pleased with the result! I have started watching your videos regularly and am learning so much. I am 73 and have been cooking for 52 years. Your presentations are delightful. I have started recommending you to all my friends and relatives. God bless you!

I die for french-dip prime rib sandwiches--he made this look so straightforward, I will never again go without ! Thanks, Chef !

Simple instructions. Our prime rib came out perfectly cooked. Chef Jean-Pierre's method is flawless.

I just made this for my family’s Christmas dinner. Wow! No words can describe how delicious this prime rib is. I’m so glad I found this recipe. His recipe for Au Jus sauce is delicious as well! I’ll be subscribing to this channel for more!

@MrMakintime

Жыл бұрын

cant find the sause

Made a 10.6 pound today. Many thanks came out perfect.

Chef Jean loads of love and respect from India, may not be able to find quite a few of the ingredients you use in your recipes but would love to try some of them. Love the energy, enthusiasm and excitement you bring to every video..

I used my favourite dried herbs and ghee as I am thrifty with my time and I had the ghee handy. Best piece of meat I have eaten ever period - full stop. Just wow! I will never cook prime rib any other way than this recipe. The three generations at my family Christmas dinner were speechless. God bless you Chef Jean-Pierre and merry Christmas from BC, Canada.

@ChefJeanPierre

2 жыл бұрын

Merry Christmas and a very happy new year for you and yours! 😊

My mom is English and so we ate a lot of roast beef growing up. Most of the prime ribs she bought were 5 to 6 lbs and therefore had three bones. Whenever the bones were cut off you could find my dad, my brother and I all leaning over the kitchen sink eating a bone each. (over the kitchen sink so we didn't drip any juice on the floor). After that someone would hand out the toothpicks as the meat was tender, but stringy and would pack in tight between your teeth. Good times. Ken

@timtheodor1

2 жыл бұрын

Lovely story, thanks for sharing!

How can I double like this video? Well I’ll just keep watching it and send it to my friends.

Made this for Christmas dinner and it was a huge success. Very simple ingredients, easy to follow recipe and the video helped a lot. Thank you for sharing this. Now looking forward to making the BBQ Bourbon Short Ribs for New Year's Eve dinner!

Thank chef!! I was afraid to even think about attempting to cook a prime rib! But now I will and I'll do it for our New Years dinner! Your amazing and so generous to us your viewers, Happy Holidays to you and your loved ones!

I’m making this for Christmas dinner. Thank you for all these videos. You’re the best instructor in the business!

This is the first time I have seen the reverse sear technique,.. sure makes the most sense and turns out the way I would want it to. No brown cooked meat around the outer edges! AWESOME! LOVE LOVE LOVE Chef JP, because we are ALL FRIENDS! We come here for the recipes and come back over and over for this infectious guys personality!❤❤❤

I followed this recipe exactly except I used my pellet smoker for the first 3 hours and pulled at 127 degrees to rest before searing in the oven. Perfect medium-rare! Probably the best thing I ever made. Everyone loved it! Thanks for the recipe!!

Perfect! Absolutely perfect! Thank you so much ! I needed your hand on my shoulder. I only do a prime rib at Christmas and you provided some great tips . The dry brine and the long rest will be added to this years feast !

Hello Chef, my husband made your Prime Rib for our family this Christmas and it was amazing. For several years he made it with whole grain mustard, soy sauce, and cracked pepper. Though delicious, it was not the taste we experienced this Christmas. He cooked the Roast as you suggested and it came out perfect, the meat was pink and succulent. Our family was amazed at the flavor and tenderness. Wanted to take the time to tell you how good it was. Thank you so much for what you do. Happy New Year! See you in the next video.

@Godwinpounds4333

Жыл бұрын

Hello 👋 how are you doing?

@dianaverhulst3407

Жыл бұрын

I always used pepper and mustard too. The herbs and butter will change the flavor quite a bit I guess.

*Did this method last night for Christmas dinner. BEST PRIME RIB I ever cooked and easy as all get out. THANK YOU CHEF JEAN-PIERRE!*

Thank you, Chef!! I’ll be making this the day after tomorrow! I’ve always been too intimidated to make this, but you have given me the confidence that I needed! ❤❤❤

@laurenl3785

Жыл бұрын

Chef, I cannot thank you enough! The Rib Roast was amazing… absolutely amazing! I even followed your direction on making clarified butter to apply to the roast. First time ever for all of it! I appreciate you taking the time to share your knowledge with us! I laugh at your humor the entire way. Lots of love to you, dear Chef Jean-Pierre!!❤

Sir, you are a so kind, polite, respectable person and a real chef, I really enjoy your videos.

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏😊

It's cooked perfectly! Chef Jean-Pierre is the "Rodney Dangerfield" of chefs on KZread and the most enjoyable to watch. Merry Christmas. ps, the best chef, too.

@ChefJeanPierre

2 жыл бұрын

🙏🙏🙏

@FodorPupil

2 жыл бұрын

100% the best chef. And the humbleness is so refreshing. Those who are the best welcome the rest. ❤

@zzdoodzz

2 жыл бұрын

Love his energy and his non-pretentiousness. His instructions are simple and too the point, which is so welcome. Thank you Jean-Pierre.

I've tried this twice now and EACH TIME it turned out PERFECT! You can't go wrong by using this method. Your guests will be so impressed. (I did use the same kind of thermometer so I knew exactly when to pull the roast out of the oven. No guessing).

Looking through KZread videos for recipes between Thanksgiving and Christmas, I have come to the conclusion that I only need to go to Chef Jean-Pierre's videos to get the best recipe that anyone could find. So, stop wasting time and just follow how Chef Jean-Pierre does it. Thanks Chef!

I’m not an expert, rank amateur; but, I want to thank you for this video! I always tried to take the roast out early….listened to you and prepped and roasted the 7 rib choice roast. It was the best roast we have had for several years and and a more uniform med rare than we have ever had. It was difficult estimating the time, the standing rib weighed 18.8 lbs. It took about 6 hours at 250 F. We rested it, buttered it and then put it in the oven for another 10 min at 500 F. Perfect. I might add that we also used your recipe for horseradish sauce and that also was a great success. Thanks again.

@ChefJeanPierre

2 жыл бұрын

That is just awesome! Thank you for sharing your experience with us. Have a merry Christmas and a very happy new year😊

@nancyd.7314

2 жыл бұрын

@@ChefJeanPierre How do you reheat prime rib and not lose the pink color? We cooked one for New Years and have lots left.

I did use your method for cooking an 8 lb rib on Christmas and it was PERFECT. Thank you. Made your horseradish sauce too. Also a big hit with guests!

Merry Christmas Chef Jean-Pierre. Your videos are the best! Clear, concise, informative and captivating. Always a pleasure to watch them, repeatedly. Happy holidays

THIS is the recipe you want to use! No BS

Another outstanding video Chef......You break down the recipe so well and make it easy to not only follow but understand....Making this for 6 todays dinner!!! Thanks and be well.

I tried this recipe last night. My first attempt at cooking Prime Rib. It was perfect. Thank you Chef

Jean-Pierre, I love your videos keep them coming you areawesome!!

I made this for Christmas Eve dinner. It was perfect, my family loved it and they love you Chef! God Bless you friend!

Finally, I now know how to cook prime rib the right way!! Thanks again Chef for another great video!! ❤️🤤🤤

Our take. We normally do our prime rib in a mustard coat, so we followed Chef the first time. Second time, we used the mustard rub with the herbes de Provence. Then we did the final searing in the BBQ, which allowed us to have 15 minutes to make the gravy using the drippings from the beef and our stock which I had made according to Chef’s recipe. Fabulous!!! Both the beef and the gravy had extended flavorings which we really enjoyed.

You made our Holiday. Thank you for your method and kindness. May God bless you and keep you, we will remember you forever, Jean.

I made this holiday roast today for Christmas. It was a HIT with the family and was so easy to prepare. Thanks for the recipe chef JP!

My cooking skills are beginner to maybe intermediate level. I was able to find a USDA Choice boneless roast. It was approximately 8.7 lbs before cooking. I purchased a digital probe thermometer from Amazon and followed the directions in this video. It came out perfectly. I was afraid that I was going to ruin it but it was a perfect medium rare and had a nice seared crust. Everyone at my Christmas dinner party loved it. Needless to say there were no left overs. Thank you for the great video. I think cooking a roast will be my new Christmas tradition.

@kevincrosby1760

Жыл бұрын

Look into Sous Vide. With a decent quality immersion heater its almost impossible to mess up.

That was so simple and turned out so perfect! I rarely buy a large prime rib, because the first time I did, I ended up with over cooked tough meat, but I can do this!

Thank you once again for another great video. I traveled for many years giving speeches, etc and the dinner du jour was usually roast beef or prime rib. Retired now and love cooking which has been greatly enhanced by your incredible channel. I recently made my own prime rib for the first time ever using your au jus recipe and horseradish sauce. Best I've ever had in all these years. At 79 years old I'm serious when I say you have given me a new joie de vie! Thanks so much. You're the best!

@ChefJeanPierre

8 ай бұрын

🙏🙏🙏😊

I've smoked prime rib for many years and experimented with a few different ways. For years I've been nervous about seasoning too far ahead of time with salt...worried about the absorption of the juices. After watching this video several times, I convinced myself to try it your way. Never have I been able to carry the taste of the outer crust so far into the roast. The flavor penetrated so much better than any I've ever cooked. You're an outstanding cook and a wonderful teacher. Thank you for sharing this technique!

@ChefJeanPierre

Жыл бұрын

🙏🙏🙏😊

Perfect prime ribs recipe. My family's favorite. I make it for every holiday. I learned a new trick today from you Chef Jean-Pierre, the butter at the end. Definitely going to give it a try for Christmas dinner. Wish me luck. Thanks for sharing ❤

@forearthbelow

2 жыл бұрын

@Lisa Wong, wish you luck?: of course I do but I wish me a place at your table even more!!!! Kindest regards, Tony from London

@lisawong6573

2 жыл бұрын

@@forearthbelow 🤣🤣🤣🤣

We had a single bone 2” prime rib for 3 on Christmas Eve. This method worked perfectly, medium rare throughout! We also enjoyed your Shrimp Sambuca with it. Thank you chef! Love your channel.

Thank you Jean-Pierre!! Tried this recipe / technique twice and it went great. Wonderful! 1st time... seasoned just like did. 2nd time... only seasoned with coarse Kosher salt... impeccable! Took the bones and fat and shards of meat from the 2 roasts, boiled and reduced in water. Used this as a base for a soup / borscht. FANTASTIC!! THANK YOU FOR THE TECHNIQUE.

Now I am hungry. Yes it is gorgeous!!!