There are dozens of prime rib cooks on KZread, and I've watched them all. This is the best. Great outer crust, warm perfectly smoked beef, blow-you-away horseradish sauce. You can't do this any better!

Thank you so much for such great explanations

Steven tried you Reverse-Searing Prime Rib, OMG thank you Sir, it worked great

COOKED. WELL. DONE.

I like your videos and eager to try your method. Thank you

dope, Palm springs! I recognize those mountains anywhere.

I remember watching him all the time and I just found this video.

Wow what an amazing view

Awsome cook !

Steven is da man!! :)

Looks delicious! That backdrop looks like Jurassic Park - was waiting for a brachiosaurus to come wandering into the background :-)

That sure is a fancy grill. I like my old fashioned smoker pit and temp gauge. I have never even heard of smoke pellets. lol.

Damn, that looks PERFECT to me....

smoked prime rib is amazing

I like this guy.

Wow the first video of prime rib were it isn't so stinking rare looks really good

a wifi bbq?????....brilliant!!...I was taking this seriously for a second then....good effort steve!...very funny

My hero

An amazing way

Golden. This guy is f-ing golden.

Prime rib sandwiches. Yes indeed.

just saw your tip on tv to keep mayo products over ice smart

U could've sliced the ribs with the bone intact like a pork chop. I love ur recipes. Thanks for sharing.🐣

Well done Steve!! Stay tuned for the newest bbq item. The Beaumont Beef Ribs. Larger than the ribs you called brisket on the bone. Pretty much the whole cow rib cage. 17 hours of smoke at 290 degrees. Score the fat cap, season, smoke it. Rest it for 1 hour. Done.

He actually did better than the other prime rib video. Not exactly overdone or underdone at all.

That little baby bird bite..lmao

Defiantly better than the other one where it was actually not over cooked BUT not exactly medium rare. BUT again everyone’s tastebuds are different

I take the extra fat, render it down and use it as lubricant for when I watch this channel. Works great!

@crodriguez2360

3 жыл бұрын

LOL

Can the Memphis have pellets added to the hopper without having to turn off the grill? Also, what’s the measurements for the sauce?

Car salesman cooking 😂😂

Where is this shot, it looks amazing

@DominusEstOK

6 жыл бұрын

Palm Springs

Do you have to use smoked salt if you're going to smoke the meat?

How many times du you used the same foil paper looks the same as the turkey

What year is this?

Dam SKYNET taking over BBQ too?

👍👍

Just tried this yesterday on an eight pound prime rib. Had trouble getting the meat done. Had my smoker at 250 for over 2 hours and the center was rare to almost not cooked. Any thoughts? Clearly I could cook it for longer which is fine but how did Steve get it done in 2 hours on a 21 pound piece? The sauce was very good.

@DominusEstOK

6 жыл бұрын

Yes, don't go by time, but by what your thermometer says. BBQ is not about time, but about temperature.

@vaughn686

2 жыл бұрын

I know this is from a long time ago, but the outside temp has a lot to do with it too. If it's under 40 degrees outside or there's a cold wind, your pellet may not function as efficiently. I think he made this video in Palm Springs, and there's no real breeze present. And, it's a video; who knows how long he actually cooked?

Has a great crust!...I'm pretty sure that little piece I saw you eat wasn't the crust

Pleae allow me to eat... What? I mean it looks absolutely DELICIOUS...

BBQ Pit Boys.

RIP Steve, you were the best

@-AstroLogical-

4 жыл бұрын

Is he dead?

@nicholasmedovich6729

9 ай бұрын

@@-AstroLogical-I think he’s thinking of his dad. He did sadly pass away not too long ago.

Well done. Not too raw and not too well done. Cheers

Ground, rather than powdered, garlic, would still be finely ground, but not so finely that you lose 2/3 of it to the breeze.

What is the measure of the ingredients in the sauce?

of all the bites to try @8:50 he goes for a scrap

@rsmacarthur

7 жыл бұрын

That is the ribeye cap. Lots of people think it's the best piece of meat you can buy.

@jrfranz13

7 жыл бұрын

That is the most flavorful piece.

@jimjensen4848

7 жыл бұрын

Technically, it's the Scarapelli

I like how he never probed the meat, then at the end after the high temp sear you see a probe for a split second and then it cuts. I know that was over 135F. Then at the end of the video it cut to a different prime rib that was actually still red. You can see the one outside looks med to med well

@a.barnard3205

5 жыл бұрын

The problem with reverse sear is that you spend a lot of time, getting your prime rib to the perfect internal temperature and then you ruin that internal temperature with the high temperature sear at the END because of heat conductivity, which means the heat on the OUTSIDE, during the sear, affects your meat on the INSIDE. And there are a few more myths about cooking that really need to be kicked to the curb, because they are misleading. One of MY favorite myths is the one that says you have to warm up your roast to room temperature before you put it in the oven. A classic howler, if you ask me....

@a.barnard3205

5 жыл бұрын

Roasts don't cook from the inside, OUT- they cook from the outside, IN. The above sentence is *exactly* why reverse sear is purely bogus.

@mso9176

3 жыл бұрын

Yup he overcooked it

@vaughn686

2 жыл бұрын

He probes it at 7:39

Xzibit has to come in

He allways tastes the tiniest bit :DD

Hmmm

That sauce sounds like a tiger sauce on steroids! Nice!

@universaldonor3100

3 жыл бұрын

Takes your mind off the fact there is no smoke flavor

I come for the shit talk. This comment section didn't disappoint.

My dude got that lavish hair lol been watching homie since pbs

What is the point of prime rib if you cut all the fat off?

Not one to rag on a fellow BBQ guy, but My God man! Wifi Enabled? Pellets? You might as well just go to a good restaurant. Ugh...CA...explains it all.

@dvorak28

7 жыл бұрын

You said it.

@LangFitness

6 жыл бұрын

You sound like a fucking hater.

@ShortHandedNow

6 жыл бұрын

Not a pellet person myself but people all over the country are using pellets now. Not just people from California. Thank Traeger sadly.

@a.barnard3205

5 жыл бұрын

"Nice toy." "Yeah...If you have to take a leak it'll even help you find your fly."

@52briano

4 жыл бұрын

I don't understand the CA comment. Maybe 834 doesn't know that 1) that pellet grills are common at the most famous national BBQ competitions; 2) most good cooks I know, and nearly every competitive BBQ guy, uses remote reading temp probes and Guru temp control devices that are often read remotely on their own remote or on a smart phone; 3) Memphis Grills are built in Minnesota; and 4) reverse Sear is a technique made famous by Meathead Goldwyn who is from Chicago and has won major BBQ competitions all across the country. So why the pejorative CA comment? Ignorance I suppose.

what a view

What temp was the smoker? I only saw the searing temp

@wlp6200

3 жыл бұрын

@6:08 he changes temp from 250 to 400, just noticed after reading your question.

i've seen him on pbs and always loved everything he did but this was a bit overdone. i was surprised it let it sear at the end for that long, maybe half that time would have been more appropriate. his slices were way too thin. and then when he tried it at the end he barely takes a tiny shred of beef off the corner and then bathes it in sauce? a proper taste would have been from the center a good cube and just lightly cover one corner with sauce.

@artistaloca4

5 жыл бұрын

I think everything he shows is overdone. I like the show, but it all looks dry... Maybe just part of the challenge of an outdoor cooking tv show...

Are you related to Bob Ross by chance?

Where can I find the "unsweetened whipped cream?"

@CharlieNagoo

7 жыл бұрын

You make it.

@DominusEstOK

6 жыл бұрын

Buy heavy whipping cream, and whip it, whip it good until it is as think as you want.

@KSN2019

3 жыл бұрын

Sugar free whip cream

does he remind you of Steven Spielberg?

@starwoors5343

5 жыл бұрын

I Googled pictures of Steven Spielberg RIGHT before I read your comment!!!

@artistaloca4

5 жыл бұрын

No-- Homer Simpson's religious neighbor!! 😂

If you're going to cut the ribs off before serving, why french them in the first place?

Why did you French cut the bones then cut them off? That makes no sense.

@phunnyasfuk

7 жыл бұрын

Sweeptheleg1969 yup....

@tomstestkitchen

7 жыл бұрын

To make it easier to serve. With the bones in you can only get 7 servings from a 7 bone prime rib. With the bones removed you can easily get 14 smaller servings. Of coarse the pit master gets to snack on those bones ;-)

@Sweeptheleg1969

7 жыл бұрын

Tom's Test Kitchen I understand that but if you're going to remove the bones why would you take the time to French the tips

@tomstestkitchen

7 жыл бұрын

It looks better for the video, better presentation.

@ArrogantAtheism

7 жыл бұрын

you cut the ribs and serve them alongside the slices of prime rib for ppl to eat.

You send

I just want to know where he lives mountains and palm trees at the same time? Where is he at?

@miguelcastaneda8845

4 жыл бұрын

Looks like Indio/Palm Springs/Indian Wells

@patriccrigler7981

3 жыл бұрын

Palm springs

Compressed Saw Dust? And WHERE does that "Saw Dust" REALLY come from?

@spooks196

4 жыл бұрын

A furniture factory in China somewhere

@davidschafer544

4 жыл бұрын

Its all the pig kidneys,heart. Hooves. Just the other stuff thats not all the useable.

Just wanted to say I tried cooking at 225 for 2 hours as described, I had a smaller rib than his... Didn't even cross 90 degrees yet. Idunno wtf happened for him, but no way would that huge hunk of meat have cooked that fast. I also use a memphis grill, and despite all the hate i'm seeing here for it, I really love my smoker grill.

Looks like the golf course from GTA V! Hahaha 😅😂🤣

🦔🥇

What is the sauces?

Ever notice that after everything he cooks, he takes the smallest forkful of it and that's it??? I think he's a closet vegan

@tonylwright

5 жыл бұрын

Very much unlike Malcolm Reed on the How to BBQ right channel. He will take a "pause for the cause" and devour his dish then restart the taping. Lol He's a big man, you can tell there's no closet vegan happening on his channel.

@jerseycitysteve

5 жыл бұрын

He's proof you can eat red meat and not weigh 400 pounds and be unable to move by the time you're my age. Good for him!

@arthurford829

4 жыл бұрын

Steve Vornov and he has an entire crew to feed.

@67polara

3 жыл бұрын

Well YEAH! Most BBQ guys who eat a good amount of meat are FAT! (speaking strictly about those that aren't me....)

Did he prepare it ahead of time? It should have looked sizzling hot off the grill and not well rested & warm.

@sleeksalmon

5 жыл бұрын

not exactly..... a beef rib roast is always served luke warm.... It has to be for a large cut of beef like that to be served med rare to rare from the center all the way to the edges. if it was served hot it would look like this..... way over cooked and sad.....

Discuss

Ys

Needs more bark !!!

the part he cut off is my favorite part.... I hate it when they think this is a good idea..... fat is flavor, folks.....a little to done for my taste....Looks like the palm springs area..... I used to live there......

@bFYIifth

7 жыл бұрын

It's over cooked and your right.

@LangFitness

6 жыл бұрын

You said a lotta shit in one comment.

@Geeksmithing

4 жыл бұрын

@@LangFitness the magic of not using punctuation properly!

🤷‍♀️

Bro you didn’t sear a damn thing... you just put it in a hotter oven...

@SamC-fd4sj

5 жыл бұрын

Because he doesn't know shitkzread.info/dash/bejne/oaiJyNqIhqrAnZs.html&app=desktop

You want to sell these expensive grills get Malcom Reed to cook on it and do a recipe.

@jimjensen4848

6 жыл бұрын

Malcolm would do a jam-up job with any recipe on this cooker. Granted, it's a sight more expensive than my next favorite, the Yoder YS-640, but it's truly a quality piece of equipment. The construction is all double-wall stainless steel. You can run it up to 700° F. For low-and-slow cooking it has a ramp down and hold feature which makes it almost idiot proof. It's a breeze to clean up. etc., etc. I'd have never bought one when I was 35 and raising a family, but now that the kids are gone and my wife has gone on to her heavenly reward I can think of many worse things on which to spend my money.

@a.barnard3205

5 жыл бұрын

Expensive grills are overrated- facebook.com/photo.php?fbid=1106729952687852&set=o.1452562925008575&type=3&theater

@a.barnard3205

5 жыл бұрын

My 50 Year Old PK Grill aka "The Portable Kitchen" No "pellets" or "Wi-Fi" needed OR wanted. facebook.com/photo.php?fbid=1094003087293872&set=o.1029285590421469&type=3&theater

🤷🏾‍♂️

🤷🏽

You

I thought this was Steven Spielberg at first

I'm going to buy one of these grills when my new house in completed. June 2020. I can afford the $730,000 house. I'm not sure how I can afford this grill.

Is that background fake or it's that the actual background

@DominusEstOK

6 жыл бұрын

Palm Springs

🤽🏿‍♂️

Who is this guy. Does he have recipes ?

c

Olive oil on that beautiful prime rib fat? That's a sin!

@a.barnard3205

5 жыл бұрын

No it isn't.

@a.barnard3205

5 жыл бұрын

I always rub my "meat" with olive oil before I stick it in my girlfriends "oven".

@michaelraycampos9246

5 жыл бұрын

@@a.barnard3205 is it Dutch?

Prime rib needs no sauce. Fucking delicious by itself...

Reverse Sear is NOT a "smoking technique"-it's a COOKING technique....

@jakeg77

4 жыл бұрын

You're right but in this case he was smoking it.

Ya see all them juices down by the meat when ya cut into it? That's why you let the meat rest after cooking it. Also, what you did wasn't searing, that was just cooking it at a high temperature for an extra 15 minutes... even then it wasn't hot enough to sear. To sear you need 500 degrees on an iron skillet, then you touch the meat on all sides for about 30 seconds.

Iiu

Www

Watching this is like watching someone cook a tomahawk steak and cut bone out after its cooked. What a waste.

@johnkeyes630

4 жыл бұрын

How true... You can certainly tell he is from Cali.... ( pretty boy purist )... leave the bones alone.

@MajorZeuz

4 жыл бұрын

@@johnkeyes630 He's from New York

tries the most overdone bit.... uhm ok...

@Euphorica

7 жыл бұрын

roger robie also has the most smoke flavor in it

nigga thats prime rib

The meat was cooked medium. 135 degrees is not medium rare, 120 to 125 degrees is medium rare. Also, a better technique is to cut under the fatcap before cooking to prep the meat. Make vertical incisions in the meat while not penetrating the bottom. You can then season the prime rib however you like, then put back the fatcap and then tie the roast, then smoke it. The flavor is much better. I also prefer using hickory wood to smoke. Sorry Steven, a poor technique in my opinion.

@Forevertrue

7 жыл бұрын

I agree!

@bonjourq

6 жыл бұрын

Great Dishes why don't u make a video and show us your technique?

WTF Cut the bone out and what the fuk was that first bite?

He overcooked it