been subscribed since I was 12 years old, I'm 21 now, yet you're still here making awesome recipes. Merry Christmas, chef john!

@brownshoeblues2014

Жыл бұрын

Nine years is nothing when you're old.

@ab81747

Жыл бұрын

I love that you were a gourmand since you were 12

@egarlord4805

Жыл бұрын

@@brownshoeblues2014piss off grandad

@stetson999

Жыл бұрын

Pfft that’s nothing. Subscribed when i was 7 and now I’m 82.

@judiegreer1203

Жыл бұрын

@@stetson999 😆

My 19 year old college daughter made us prime rib for Christmas 2023 TO PERFECTION following your methods and tips to aT! I was sooo thrilled. Thank you!

That's the way I've been doing it for decades, from a few days uncovered in the fridge, salted. Then on a rack, (water in bottom of pan) oven @ 300 F until 115-129 F internal. C'est magnific! This man gets it.

Chef John is a national treasure. We must protect him at all costs ❤ I went to culinary school but I’m learning so much here. Happy 2023 to all may our best years be ahead of us 🎉

Sometimes I wonder whether I watch chef John for his useful recipes and techniques, his stunning shots of amazing food or his unmatched witty comments, then I realize that I do.

@MrVovansim

Жыл бұрын

I watch for the soothing way he says "and as always... Enjoy".

@SusanS46

Жыл бұрын

@@MrVovansim I depend on that for the indication that it's safe to scroll down to the link to the recipe. 🙂

@nerd101lizk

10 ай бұрын

All of the above plus his soothing voice

“But I shouldn’t judge, in front of you…”😂🤣😂 Chef John, great recipe and Merry Christmas!!

I reserved my prime rib piece 2 days ago at the butchery after seeing your primerib sauce video, thanks so much for the follow up with how to cook the whole prime rib!!

My Father-in-law turns 92 today and this is what he wants, so this is what he gets! Thanks!

@therealityofthings9574

Ай бұрын

Good man

Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !

John… I’ve been using your “Food wishes Method” for 4 years. Don’t mess with a good thing!!!!

I’ve been waiting for this since the gravy episode:-)

@1970boobear

Жыл бұрын

Lol get out of my head

@Greenchrysopsaro

Жыл бұрын

Same

@HyperactiveNeuron

Жыл бұрын

Me too!

We made this yesterday, and it turned out amazing. I made a compound butter with smashed garlic, salt, black paper and rosemary and smeared it all over the roast. I roasted it at a slightly lower temperature because I was worried the garlic would burn. Once the interior was at the temp I wanted I cranked the heat up and let the exterior brown a little. So delicious. Happy holidays! 🎄😋

Chef John: ending family food-feuds, one video at a time. Much love (and many thank you-s!).

I've been using your 500 degree, 5 minutes x wt. Always works and to me the simplest. But I'll try this 2 day dry-out. We always have prime rib for Christmas. UPDATE: My husband like it roasted this way. The hardest part was whenever I opened the fridge and see that hunk of meat waiting to roast. The temptation to throw it in the oven sooner than 48 hrs was tortuous to my patience.

@intuit5767

Жыл бұрын

The salted dry out period results in a perfectly seasoned roast all the way through.

The best and most enjoyable moments on Chef John's channel are his wry asides while imparting solid teaching moments. John . . . I love your dry sense of humor. I mean dry in the non-refrigerated sense. I learn so much in every video.

I used this recipe for my Christmas prime rib roast. It was my first time cooking it and it turned out amazing. I cooked it a little longer because my husband won't eat it if it's too pink, but despite cooking it for 2.5 hours it came out juicy and cooked all the way through. I would suggest this recipe for your rib roast it was fantastic. Thank you for your hard work! Merry Christmas!

Thank you chef John! You are my go to when I need a great recipe.

Merry Christmas Chef John and to your family! Have been turning to you for years now to make my cooking go to the next next level. Thank you for all you do.

Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.

Chef John, you are the best--easy to follow--and so much fun! Thank you for making my cooking thoroughly enjoyable!

I watched the gravy episode, and drooled. So thanks very much for posting the second part... and making me drool again😆😉 I'm sold. Making both for my xmass dinner, in a toaster oven😯 I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the "whys?". When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose. We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough $ for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as "cannery grade". What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat. I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking... but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.🎄

@saltycrow

Жыл бұрын

Success😁 perfectly cooked & delicious. Roasting the bones and veg and then simmering for hours made the most delicious meat flavored "jello" for the gravy. If I can't smoke my rib roast on the grill, I'll roast it this way for sure. Chef John never disappoints. Merry Christmas Everyone & I hope you all enjoy your Christmas dinner as much as I enjoyed mine.🎄

Chef John is always my go-too for anything. Thank you Chef John!🍺

We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!

We made this today for our Christmas dinner. We salted and air dried in the fridge for 48 hrs. Just one bone roast for the two of us. Added adobo to the butter rub. Perfection! A new favorite. Happy Holidays!

Traditionally, I use cookbooks or recipes found through searches online, as I find videos to be too tedious to be bothered with, too long intros, too much ego, too little info... But I watch a shocking amount of KZread content, so I thought I'd see if I'd find what I am looking for here, So far, I have! We have Prime Rib for most holiday dinners, it's absolutely delicious, it looks impressive, and can be served tarted up with holiday garnishes on a platter, and carved at the table. This technique of salting and drying before low temperature roasting is easy and effective. I've have tried many other methods of roasting, and this one is foolproof. Thank you, Chef John and Food Wishes!

Thank you John. This is the method I will use this year, easy peasy, no fuss method. Thanks for your recipes.

thnank you i am 84 and this is the first time i bought a priem rib in my life i have never cooked one before and wanted a simple recipe

Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I’d never cooked prime rib before, so your instruction was essential. It turned out beautifully ❤! This method is even easier 🤗. So now with 2 ways to cook prime rib, I’m no longer intimidated 😊.

One of the best simple methods. It’s really good. I like keeping the bones attached.

I used this method for our family New Year's gathering. It was so easy and delicious. I also followed the directions for making the gravy ahead of time. This made meal prep in my tiny so much easier on party day.

I've seen so many shorts and prime rib uploads and i wasn't going to bother until you uploaded a video because none of your videos have ever failed me!

Prime Rib Roast. My favorite food of all time. He got it. I love you Chef John!

I’ve done this technique. It’s just AMAZING!!

Your approach gave the best results of all that have been tried in the past. Thanks!

Man I did method X a few times years ago from your channel and it works great. I was newer to cooking then but now i usually cook it normally at 275-300F until 118F and then turn it to 500F for about 10 mins. Always enjoy different methods and this one is pretty straightforward. In this era of cooking EVERYONE should already have a wired/wireless probe thermometer. Theyre dirt cheap now so no excuses.

You're method sounds so easy and looks amazing. Going to try this!!!

With the ever amazing Chef John, I WILL be doing any thing that he says is "Optional." The mojo for cooking this man has is incomparable.

Made this for Christmas dinner. I've always use the high heat (500 f) for 20-30 minutes then turn the heat off and leave the oven closed to a couple of hours. That's always worked well. But this year I tried Chef John's "low and slow" method and it turned out perfectly! And without the smoke filling the house 😂. Thanks for the easiest and tastiest prime rib I've ever made.

Chef John, you are the GOAT! Thank you for another ultimately entertaining, and informative video on how to get rave reviews for the holidays

Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊

Merry Christmas from Bavaria, Chef John! And thank you for the many great recipes in 2022. 💖

we do alllllwaaaays... enjoy your recipes chef. Have a wonderful holiday ❤❤

Thank you for sharing your experience and talents. Merry Christmas!

Amazing Chef John, never stop.

I hope I don't screw up this $100 roast. I've watched this video 40 times I think this week lol😂

@warface4881

7 ай бұрын

How did it turn out? I'm thinking the same thing about my roast.

@kerrij9724

7 ай бұрын

Was looking for a comment like this as I’m making it this year and it’ll be my first time. How did it turn out?

@fredmertz1791

6 ай бұрын

No dude, I've cooked Hundreds of full sized standing rib roasts. It's the perfect technique.

@michaelsalmon6436

6 ай бұрын

Hi fred! I disagree! This is not the "perfect" technique. It is, however, the safest technique. If you go this low and this slow, you can avoid catastrophe, but you will also miss out on the great sear. I roast a rib roast for the char, baby, the char !. You will enjoy both the char and the velvet "pink" when you proceed to the next level of roasting a standing rib roast, which is the sear of the roast, either before or after the low and slow roast in the oven. Just remember to get that instant meat thermometer ready for use, and use it Happy Holidays!

@fredmertz1791

6 ай бұрын

@michaelsalmon6436 to tell the truth.. This is the second one he made. The first one, where he puts the prime rib in the oven at 500f for 20 minutes per pound. Then shuts off the oven for a couple of hours without opening it is the best one. Crisp outside, soft juicy inside.

I love Chef John’s sense of humor so much.

I love love your original recipe for prime rib 😁 the herbs of provens are a game changer

Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!

You are helpful, encouraging and funny. Thanks for the insight and teaching.

CHEF JOHN! I ADORE YOU THANK YOU FOR HELPING ME COOK. I am a better cook because of you and I'm proud. Merry Christmas.

I JUST BOUGHTA PRIME RIB TODAY! Thank you so much chef john!!

Love it! This was an amazing tutorial!

Made this today. It was perfectly medium. Thank you Chef John, big fan from DE.

Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!

Chef John, I made this last year, and will do it again this year. Thank you for the tips!

Right now.....into the oven it goes....Thanks so much Chef John. Merry Christmas!!

The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.

@matttherrien9608

Жыл бұрын

Love the 500 degree method. Fool proof!

@matttherrien9608

Жыл бұрын

@@mosescelica17 I've noticed the over cooked outer ring with the 500 degree method. How long to reverse sear after a rest period, please?

@counterfit5

Жыл бұрын

@@matttherrien9608 not too long. Best to keep an eye on it

@matttherrien9608

Жыл бұрын

Do you prefer cap on or off, folks?

@tomtalley2192

Жыл бұрын

@@matttherrien9608 Just make sure your oven is clean!!

So glad you developed this method! My mom tried making prime rib a few years ago using the method x method but she forgets she has a fan assisted oven and it did NOT work out. I'm gonna try this low and slow way this year, so wish me luck! And I plan to enjoy some yuletide cheer while it's cooking, since you mentioned it might happen! Glad Yule, Chef John!

Prime rib was always the go-to recipe for my mother, an excellent cook, when company was coming for dinner--because it was both easy and unfailingly a crowd-pleaser. It was such a relief to see someone not trying to gild the lily with sous vide fanciness or whatever; this video reminded me once again why I have so much respect for Chef John! One point, though, on which I have to respectfully disagree with the master: Uniform pinkness is a fine goal if you're aiming for an impressive photo of the results, or, more importantly, if everyone at the table wants their meat done rare--or medium-rare, or ... But at our house, at least, this was never the case. My grandmother always wanted hers well done. I know ... but there was a simple solution: the first slice was reserved for her, and the rest of us got to enjoy our nicely pink slices. For us, this lack of doneness uniformity added to the perfectness of prime rib as a company meal: not only super easy, it was also super versatile. Merry Christmas, and keep up the good work!

Im looking forward to seeing one you’ve cooked Chef John 👍

Thank you for being you, Chef.

My little girls LOVE to listen to your videos!!! My husband and daughters sit and binge watch together! Lol!!

This is the second year I'm using this method, also because I have a cool down fan on my oven, lol. It works an absolute treat! Instead of the au jus, I make a prime rib gravy according to Chef John's recipe and it turns out amazing!

Merry Christmas Chef John and Family!! 😋🎄

Merry Christmas and a Happy New Year Chef!!🧑‍🎄🌲🦌❤️

I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!

According to recent made up studies LMAO! 🤣 I've been waiting for this and OMG it exceeds my expectations by my Foodwishes 😉 I 100% agree that going beyond medium is just a waste but prime rib deserves a medium rare 🥃

Yum yum yum. Thank you, chef John.

4:33 According to recently made up studies!!! 😂😂😂😂😂 My friend I do truly love you. I am laughing so hard I have tears. And I promise you I am going to use that line many times this week at work. I’m a mechanical engineer in an R&D department. Best line ever. Thank you for the cooking knowledge and humor. Your channel has fostered a love for cooking. My family thanks you for all the recent Sunday dinners.

I love your easy manner, Chef John - I can follow your recipes and explanation of methods and this is the next one I will try. Merry Christmas.

I've been using your fool proof method for years but did it with a 13 pound prime rib on Sunday, came out perfectly as usual

John you rock. Right info and Right time.❤🎉

Perfect! Love it!

I made this and it was fabulous!!

I'm planning on making this for New Year's.

Make this I do it every time and it comes out great!!!!!!

Chef John. I remember you teaching me *cue dramatic music*, Method X, when I was in middle school, thank you for helping me start my journey in cooking and continuing to teach

Chef John, thank you for providing delicious detailed recipes across all the years! Definitely will have to give this method a try when assigned to cooking the prime rib last minute 🥩😂

You are hilarious!"if you want it well done make pot roast!"

Sat at room temp for almost 5 hours. Weighed it and blasted it at 500 for 62 minutes. I have a thermometer option for my oven and took the rib to 146 degrees. It turned out perfect and sat in the warm oven for just over 2 hours. Thank you, Chef!

This video and technique absolutely made my Easter

Merry Christmas & Happy New Year. Chef john you da bomb. As always ks

That gravy video was awesome!

I made this for Christmas. It was perfect!

The Gravy video Chef John made is AMAZING. Watch the video people. I am following these Exact recipes on Christmas day.

@sidneyvandykeii3169

Жыл бұрын

@Food_wishes10 suck it scammer

Gonna try this method .. thank u chef.

Hahaha - "according to recently made-up studies" 😆 I'm following this video on Christmas Day to cook my prepared, slightly smaller, prime rib roast, and then will refer back to your prime rib gravy video to finish that which I've already prepped. May do the Duchess Potatoes, it depends on how much time I have. Thank you for your marvellously instructive videos Chef John - and may you and Michelle and your loved ones enjoy a wonderful Holy Season! Cheers!

Looks amazing. And the duchess potatoes remind me of those potato-topped pot pies Swanson used to make back in the day. Those were 🔥🔥🔥

This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍

You are magnificent as usual, thank you and merry Christmas to you and yours

My girlfriend said to me the other day. "Your an awesome cook". And I said "thank chef john". The technics and processes i have learned form his site is mind blowing.

My boss swears by Chef Johns 500 degree method, so when I bought my first prime rib ever to have for tonight’s dinner, he had me sold, since I have tasted my boss’s prime rib before. However, I don’t think my old oven can go to 500. So today I see this new video & I’m going to do this method instead of the Chef’s 500 degree one. Even though I didn’t get a whole day in the fridge to air dry, I’m hoping it will turn out great. The added plus with this method is the pan juices for gravy - my boss had mentioned that with the 500 there are no juices. So wish me luck! Happy Christmas all!

Might try this recipe for Christmas. Have a 13 lbs rib in the garage fridge now. Merry Christmas everybody!

giving this a go go this year for Christmas.

Just bought my second rib roast ever. Last time I did a reverse sear, after a 4 day dry brine under cheese cloth, using 225f. But I like the ease of this approach for similar results, and less time in the fridge. So I will indeed be trying this, and soon!

You’re the best chef, this is so easily explained I can honestly roast this p-rib without being afraid now 🥩🥩🥩This is seriously mouth watering 😍. Thank you and Merry Christmas 🎄

We love you Chef John never change…….

I cook mine at 1 degree for 300 years... but I always pass away before it is done.

Gonna try this again because it’s definitely easier than the last time I tried a standing rib roast. I like not having to fuss over searing, reverse searing, changing the temps etc. o

This was a good video, I laughed and learned!