Recently got out the military and got a strange desire to start cooking. Call it a coping mechanism, what ever. But this channel has taught me so much. Aside from that the video quality is very satisfying

@DavidRamirez0897

3 жыл бұрын

Not a vet but same man. I started working in the oilfield about 4 yrs ago on a little spuddin rig and on my week off i started getting so bored of eating the same fast foods in my small town and i grew an urge to be self dependent and learn to cook. I've been on this channel about 2 yrs now i believe and it's helped me so much with my culinary journey.

@TickleMeElmo55

3 жыл бұрын

@@DavidRamirez0897 @Back2TheBasix Good for you both. Forever learning. In this case, learning cook which is an underrated and overlooked skill.

@Ikisis

3 жыл бұрын

Cookings great man, Huge stress relief and when people love what you cooked it makes you feel even better.

@MAScreech

3 жыл бұрын

@@Ikisis it’s an amazing outlet.

@aaronchadband9519

3 жыл бұрын

Agreed it is a great stress relief and outlet while learning a skill that improves your life in a lot of ways.

Your poor neighbors must feel horribly inadequate 24/7 with all the delicious smells coming from your place.

@Guitar_hero

4 жыл бұрын

Accompanied by the sound of a glaring smoke alarm

@nyworker

4 жыл бұрын

Plus the piano playing.

@davidawilliams8603

4 жыл бұрын

@Pewman now 773 likes

@kejuan1

4 жыл бұрын

Davida Williams it was before it got more likes

@ShovelChef

4 жыл бұрын

@Pewman, 966 now. Satan's weird cousin. 😜

Absolutely love this recipe. I made this for the second time this Christmas and it is an outstanding cook. Beautifully pink meat throughout. One thing I would add is for those wanting to make a British style gravy to accompany the beef, add some rough chopped onions, celery and carrots to the bed of herbs when cooking the beef and then this makes an awesome base for the gravy. Then when the beef is resting you can make the gravy by frying up the bed of herbs and veg with a tablespoon of plain flour and a dash of red wine or Port. Once the alcohol has burned off add about a litre of beef stock and simmer down to thicken up. Finally mash down the veg and herbs for extra flavour before passing through a sieve into a warmed gravy boat. This is for a classic Jamie Oliver style British gravy. Many thanks Josh, this is my beef recipe for life.

I come back to this video every year at Christmas time. Thanks Josh

@brianpatrick6489

Жыл бұрын

I'm here for my 1st time going to make this Tomorrow for Christmas 🎄 looks like the best one

@clayedinger779

Жыл бұрын

Same

@VarsitySmurf

Жыл бұрын

This is peak Josh. I’m making this for the first time tomorrow (dry brine since yesterday).

@crisponyoutube

Жыл бұрын

I also make it every year for Christmas. Comes out perfect and I always get compliments

@SirForcEdge

Жыл бұрын

Same

Andofcourseflakysalt!

@godis...7837

4 жыл бұрын

I thought of the same thing when I heard it. Haha.

@clear6723

4 жыл бұрын

of coarse*

@ilovetweek000

4 жыл бұрын

possette ! oh god

@patbond175

3 жыл бұрын

I had to listen to it three times to figure it out!😀

@audiosane4214

3 жыл бұрын

"Flaky salt." Thank you for this comment! 😁 I had no idea what the hell he said. 😋

Recipe quick reference: Herbs: The bed of herbs is a two bunches of rosemary, a big bunch of thyme, two whole bulbs of garlic cut in half, and olive oil to keep it drippy instead of burny Timing: Remove from the fridge 2-3 hours before your cook, roast for 15 minutes per pound, rest for .5 to 1.5 hours, final sear 10-15 minutes, then rest a normal amount of time before carving Example: Start at noon, out of the oven at 5 with a 10 pound roast The Cook: Oven at 250 F or 120 C until it's 118 F or 47 C Rest for 0:30 to 1:30 hours Crank the oven to 500 F or 260 C Sear it for 10-15 minutes no longer!

@DoodleHats

4 жыл бұрын

looks like hes got something else in the bed before he adds the rosemary and thyme...?

@kondasixtytoo487

4 жыл бұрын

Doodle Pie bay leaves, I added a little wine too

@duanehealing5965

4 жыл бұрын

Also, if you don't have that stuff on hand, you can skip it. I did mine without the aromatics in the pan it it was still amazing. Don’t be a slave to the recipe, use it as inspiration. After all, as Chef John would say, you are the master of your cooking disaster.

@mustangguy6242

4 жыл бұрын

You forgot an important step. A day (or two) before, rub coarse salt all over meat and leave (uncovered) in refrigerator. This allows the meat to absorb the salt and dry out and firm up a bit. There's plenty of fat inside to get things juicy again. I made the roast yesterday for Christmas dinner, and my 80 yr old father said it was the best prime rib he'd ever eaten. Reverse sear works wonderfully!

@tendogtags7756

4 жыл бұрын

Rabbitt

I’m making it tomorrow for Christmas. Merry Christmas everyone!!

@paytonneyman3925

3 жыл бұрын

So how’d it turn out Dylan?

@SomePython

3 жыл бұрын

Are you related to Diane?

@dylannguyen6526

3 жыл бұрын

@@paytonneyman3925 It turned out great. The roast was so juicy and tender. I’d recommend this recipe for anyone to try

This was excellent - did the reverse seared it was a big hit with friends and family, woke up with someone saying they wanted left overs because they dreamed about the dinner. Great compliment. Thank you again

@DianaMoon11428

2 жыл бұрын

Does the reverse sear overcook the interior of the beef?

I really appreciate you putting in the different measurements and temperatures. I've never made anything you've shown but when I do, that will make my life so much easier!

A wagyu prime rib??? You must be swimming in that KZread money my friend.

@joaovitormatos8147

4 жыл бұрын

TWO wagyu prime ribs

@vinstinct

4 жыл бұрын

Seriously. When he said that I immediately scrolled to the comments to see what people would say. Damn, I'm really happy if I get a real PRIME rib, but I'll take a choice cut any day as well. Ribeye is pretty fatty and marbled as it is.

@TehMunch1

4 жыл бұрын

@@vinstinct as a butcher he got riped off i seen prime reserve have better fat marble that that. thats almost down to choice grade. ill have to take a pic of the prime one i cut today. God dam that thing was 1/2 fat basically

@JoshuaWeissman

4 жыл бұрын

I couldn't get any wagyu prime rib in time for this video, these were prime. :)

@vinstinct

4 жыл бұрын

@@TehMunch1 yeah it didn't look particularly well marbled to me. I'm sure it still tasted great.

Just used the reverse sear method and it worked great! Also a 500° pan can cook thumb pretty fast too

"I'm a little bit sicky wicky right now" "Dec 20 2019" ... he had no idea lol

Joshua you are great, you are fantastic, you are the best, i love the editing, i love the design, the way you talk fast and do not waste our time, everything about your channel is awesome. God that steak looks perfect. thanks alot.

@JoshuaWeissman

4 жыл бұрын

@laureneliek6018

3 жыл бұрын

@@JoshuaWeissman Whats the title of this lovely Music?

@mr.elastomeric1787

2 жыл бұрын

@@JoshuaWeissman Do you say flickers? End of method 2. Listened 10 times and auto captions on. Thanks looks great.

@jorgeospina611

Жыл бұрын

@@JoshuaWeissman aye josh, it looks awesome, but how would you do it in a restaurant service? I work in a steakhouse. I guess you would have the entire piece already cooked and rested, but would sous vide seal each portion? How can I reheat it without losing the pinkness? 🤯

Thanks for the tutorial! I've made large roasts in a commercial kitchen before, but never for myself at home for some reason. Nailed it! Medium rare and delicious. Also made a big ole Yorkshire Pudding in my cast iron because why not.

It’s on ! The smells of the rosemary and garlic filling the kitchen are wonderful.

I subscribed because of this video. I just made my first ever prime rib with the second style. Took all day to make but with the time and patience came the most beautiful prime rib I've ever seen. Thank you for this, you made the first Christmas in my fiance and I's new home absolutely wonderful! He doesn't mention how good this smells and how well it takes over the entire house!

Thanks for this man! First time doing it this year, so I admittedly went with a cheaper roast that still had some great marbling in it. Turned out great. Next year, I'm going big! Method 2 is definitely a game changer.

Merry Thicccccmas

Joshua:” Its very hard to over salt these things” Me an intellectual:” dumps whole box of salt”

@JeanMarceaux

4 жыл бұрын

Prime rib roast: *comes out undersalted*

@michaelsotomayor5001

4 жыл бұрын

Legit it still won't flinch the meat lol

@djm6683

4 жыл бұрын

Little manga brat. Still cute

@vasiliscond9433

3 жыл бұрын

Aka salt crust

@daltontaylor8830

3 жыл бұрын

This is an actual method, using egg whites and salt you form a crust around the whole roast.

Thanks Josh ! Got mine in the oven right now. I feel confident that your great instructions will make a difference.

I’ve done it this way for years.. my technique is a little different tho. I dry age it for 5 days prior then pack in salt and let sit in the fridge. Then I roast garlic to make a paste with salt and pepper and smear it all over the roast with fresh rosemary. I also cut the ribs free prior to baking so I can put the garlic mix and herbs between them. Low and slow at 250 just like you did... wonderful every time

B-TROLLLLLLL

@shadybuttercup6669

4 жыл бұрын

Mihad Does Stuff b-roll*

@sedonabookbinder4233

4 жыл бұрын

Shady Buttercup r/whoooosh?

Josh, Josh, Josh All I can say is thank you for this video, this is my second time making a rib roast and I can confidently say that I have never had a better rib roast...ever. I did a 13 lbs rib on roast and salted it the day before. The rest I followed to the "T". The reverse sear was just soooooo good. BTW the "B roll" is what got me started on your channel. I can appreciate it.

3rd year doing your reverse sear... Perfect!! Just perfect... I got a new oven this year, so it actually took about 25 min per lb to get my 7lb roast to 118°... But hey, thank goodness for the thermometer. Thanks again!

*miSTEAK* Yes I get it Joshua I always miss steaks when people throw them at me

@azelynhirano7737

4 жыл бұрын

And that's your miss steak

You’ve taught me so much in my young chef career. Thank you Josh 😊

Dude, the only channel that has top quality recipes that can actually be done at home! Thanks man!

Just finished making this. I followed your method pretty closely and it came out perfect, thanks man!!

Tips for allowing this to sit in room temp! My house was chilly because of the season so I followed everything exactly and it was still just a tad more red than I preferred. It still was amazing, and wow the seasoning was perfect. Yes I could throw it in for longer but I had timed everything for my guests to come and needed to get the roast out of the oven to throw in the rest of my sides. Just a note that if you want to make this during winter time, pump the heater up to get it around 75* in the house so that it can properly warm up and get ready for the oven.

We made our rib roast this way for our Christmas dinner. It was perfect! Cooked at 225F to 125F on the thermometer, sat for 10-15 while the oven heated to 500, then 10 minutes to brown the surface. Result was red from edge to edge. Important: garlic on the surface was done, so removed it before the 500 degree finishing, otherwise it would have burned. Served it as a garnish.

@ravhughes

2 жыл бұрын

How long per pound? Thanks

Tried this for the first time. Wasn’t hungry by dinner time. Ate my fill while attempting to carve. The one sample I tried to taste test led to carve a steak eat a couple of bites. Thank you Joshua. Made me look like a master chef.

Just followed this for a 13 pound roast! I'm very excited to see the results! Thank you!

Heyyy!!! I was just binge watching your other videos right now.... And now you posted a new video!! Yayy.... Man i love your channel.... You are really good at this cooking and baking but i really admire how well your editing is.... I just hope you get more fame soon... You deserve more than a million subscribers ....your channel is the best with great content man.... Keep going... 🙌🙌👍👍

My husband just followed this recipe for Thanksgiving and oh man! This was the best meat I ever had! All our guests were impressed with this! Thank you Joshua!

@blipblop1112

2 жыл бұрын

Your husband is a chef? EPIC

I can’t wait to make your “version 2” today! Thank you for the recipe!

the camera shaking at 1:09 I'm dyingggg

@yerboitetrah

4 жыл бұрын

Thats why we are kept in the cabinet

2nd year in a row that I followed your recipe. I can't believe how incredibly delicious and absolutely perfect it turned out. For anyone that's new to this method, the hardest thing you'll need to tackle is TRUST... Just trust the method.

I made this, followed the slow version of the recipe exactly and it was the best thing I’ve ever cooked. Thanks so much!

Outstanding recipe Joshua. I no longer eat at restaurants and do my own cooking for the family. All kinds of dishes. You helped me improve the prime rib

Making it right now, I'm so curious how well this will turn out. Thanks for the video!

@GameProW

4 жыл бұрын

It was great. A little too rare for my taste but will adjust the inner temperature a little next time. The marinade was delicious tho!

@matthewjames8873

4 жыл бұрын

Same my homie

@GameProW

4 жыл бұрын

@@matthewjames8873 tell me haha, ik curious

@rayyaanrahman1568

3 жыл бұрын

How did it go

@GameProW

3 жыл бұрын

@@rayyaanrahman1568 it was great. Followed his instructions and that worked out really well. Should make another time

I work in a butcher department and I’m going to refer your video every time someone asks me how to make this again I just been telling people 350 15 min per pound I’m so happy your video is out

Tried this on the weekend with a 19lb rib roast and it was perfect !! I had no room in the fridge so I kept it in the cool BBQ with my smoking tube lit to add some flavor. Added wasabi to the store bought horseradish to kick it up a notch too ! Thanks.

Joshua I love your videos, so informative and detailed, yet easy to understand and entertaining. Thank you so much for sharing. I'll be looking to visit the butchers straight after Christmas for a standing rib roast and give the reverse sear a go on my Weber kettle.

“Spend what’s reasonable for you” Next sentence: “If you can’t buy wagyu, at *least* Prime”

@ericjohnson4135

3 жыл бұрын

choice is delicious and much more affordable

@funkychicken2119

3 жыл бұрын

With beef prices and covid uncertainty.... reasonable for many people is... . . . . . Vienna Sausage.

@frankthetank1369

3 жыл бұрын

I wanted manicotti, but I settled for grill cheese made on a radiator.

@stevenkormendy

3 жыл бұрын

I just picked a 6 bone, grass fed roast this morning from the butcher at $17.50/lbs

@MHen84

3 жыл бұрын

LOL!

literally made this yesterday for thanksgiving. it turned out absolutely perfect. one of the most delicious pieces of meats i've ever tasted - totally worth it. thank you very much for making this video!

What a great, and informative video! Not too long and over detailed, but just enough that the average cook can replicate. Perfect!

I swear this is the best prime rib recipe. It came out absolutely perfect, so much flavor and tenderness. Thanks for sharing boss!

I have spent the past couple of days preparing for this meal, following your instructions explicitly, and tonight it culminated in culinary success! Excellent recipe! Thank you!

I'm gonna be cooking a prime rib roast at my mom's house for Christmas this year, so thanks for this. I've done it using the Chef John "Food Wish" method where you start it at 500 degrees and turn your oven completely off for two hours, and it turned out perfect. His recipe doesn't include a dry-brine, though, which I think I'm gonna do.

@pontythangs

4 жыл бұрын

Yo I saw that video too, which method tasted better? I can't decide which way I want to go for my first prime rib roast.

@colina1330

4 жыл бұрын

@@pontythangs I think I actually preferred the "salt the crap out of it right before you cook it" method. I like the extra crust that kosher salt gives to the outside of the roast when it doesn't get absorbed into the meat. Plus, you can always salt it after it's sliced to get that extra seasoning on the inside, or put some extra salt in your jus. So, for me, the dry-brine step wasn't really worth it.

I love the music you play during this video. It makes me nostalgic. I paid about $230 for my roast, so I think I’ve watched every video on KZread about cooking one of these babies, and I have decided the best way to cook it is the reverse searing method that you use. So thanks for the great video. And just to let you know, you were absolutely adorable.

My mom makes this every year for our family Christmas dinner. Our local banquet hall sells the boneless version that you roast yourself, along with my grandmother's yorkshire pudding. Could not picture Christmas without it!

This tilte should be: „How to get rid of all of your remaning money on holiday food”

@davidawilliams8603

4 жыл бұрын

@James Prime let us know how it goes. 👍

@mrkrabs5631

3 жыл бұрын

@@davidawilliams8603 8 months have gone by with no notice from young James

I did a boneless choice roast using virtually the same methods here, reverse searing it, and it still came out amazing! and I made a cheaters demiglaze to go with it too. This is the best way to please family and friends

@nikesbeast

2 жыл бұрын

About to do a 10 pound bone in choice! Hope everyone likes it!

Just tried it tonight, and it was delicious. I have never attempted a prime rib before, and your method nailed it. Thanks!

I just wanted to shout out at how much this video/recipe helped me today. I cooked a little 2½ pounder just for two and it came out great! Reverse sear is def the way to go.

@SueBohlinDallas

2 жыл бұрын

You have no idea how encouraging this is, Duane! I just picked up a little ol' 2-pounder ("baby rib roast"??) and wondered if I could work Josh's magic on it. :::headed to the kitchen to salt it up::::

Thanks to your reverse sear method, I was a Christmas hero yesterday. Thank you Joshua!

@dianaflores6349

3 жыл бұрын

You tried the reverse method? It worked well? Im debating do it.

@patbateman2088

3 жыл бұрын

@@dianaflores6349 maybe the quality of the beef was a factor but I can assure you, it was delicious buttery tender amazing

@MontanaJoe971

3 жыл бұрын

@@patbateman2088 How long did it take in the oven? Planning this for Christmas!

@patbateman2088

3 жыл бұрын

@@MontanaJoe971 I cannot remember. Whatever instructions it gave in the video - I think you need to weigh it

@patbateman2088

3 жыл бұрын

@@MontanaJoe971 how was it?

I have cooked a rib roast for Christmas dinner in each of the past 6 years. I've been using the reverse sear method for grilling steak for a little over a year but never thought about this method for prime rib. Today I used the method you describe in this video. The only difference is that I used my Big Green Egg to cook the roast. I was able to keep it at 250F for the entire time (about 4 hours). I started with some mesquite wood chips to give it a good smoke flavor. After I had the internal temp to 125F, I let it rest (while preparing other food) for about an hour. I was able to get the BGE to about 525F and give the roast a great sear. Oh my goodness was this good. I wasn't able to get prime grade meat as my supplier had sold out by the time I went to purchase it. The choice grade had some pretty good marbling and tasted amazing. I had about 1/8 inch of smoke ring which was fantastic. I will be cooking every rib roast with this method from now on. Thank you for this video and the inspiration.

Did my first rib roast tonight using the low and slow then blast method, and it a was fantastic. Thanks, Josh!

Oh Josh! Thank you sooooo much! Made for my daughter and son in law today in Sydney Australia. Followed your directions exactly. Perfection Plus!!! You are my new guru, forget Marco Pierre and Gordon, now it's just YOU, love, love, love, xxx

Much love happy B-Mas

Ahhh the young lad took his queues from the mighty Alton Brown

I just made this and let me say IT WAS AWESOME. Thank you so much, it was easy and the meat tasted like it was made at a fancy restaurant. ❤

I follow you on TikTok and love your content. I made this prime rib roast exactly how you suggested and it was a huge hit! My family could not stop complimenting me and it is all because of you!!! 10 out of 10!

Reverse sear, I'll try it! Cream horseradish sauce for me. I loved the Christmas ham recipe too, but it will have to wait. Thanks this is awesome as usual. I subbed.

I’ll be preparing a large 3 bone Standing Rib Roast for Christmas and I’m extremely excited to use your method. Thank you for your recipe. Respectfully, Tim

@masstwitter4748

2 жыл бұрын

It’s not actually his method - which isn’t an issue - but would be nice if he credited those that did popularize it (particularly Kenji Lopez-Alt)

Made mine yesterday and it turned out amazing!! Thanks for making these videos

Thank you it came out perfectly. My roast was small about 1.5kg! Cooked it at 390 degrees for an hour let it rest for about 35 minutes then broiled it for 5 minutes!!! It came out perfectly tender, pink and so tasty! Thank you again for guiding me.

@joeblow9850

Жыл бұрын

He said nothing about BROILING!! Seriously? If you broiled a Prime Rib snd it came out good than consider yourself lucky.

@bobbydylan8243

Жыл бұрын

@@joeblow9850 I mean, you can always modify recipes to fit different possibilities. Sometimes, the ovens that some people have might be under temp, and so they need to broil to help finish a crust, or maybe she wanted a better crust? Plus she even let it rest and broiled it after it cooled down a bit. It's hard to write out of the notebook sometimes, right?

@j.8478

Жыл бұрын

@@joeblow9850 he said to put the temp up to broil at the 5:16 timestamp for 10 min?

@joeblow9850

Жыл бұрын

@@j.8478 there’s no way in hell you can BROIL a piece of meat for 10 Minutes straight without turning it into a BRICK!! What they were trying to say was they BAKED it at a high temp of 500 NOT BROILED

@JennieC.

Жыл бұрын

@@joeblow9850 The highest temperature of an oven broiler is 500-550, the only difference between broiling and baking is top element only vs top+bottom. It's entirely possible to finish a crust on broil given that you've already achieved the target internal temperature. I don't understand your reaction unless you don't actually know what a broiler is or you've mistaken broil for boil.

This is probably my favourite meal to date, well made roast is a thing to die for

I cook mine at 500 degrees for 15 minutes to get a crust, then turn the ovens off and don’t open it for two hours. It comes out absolutely perfect, every time. 😊

@JohnDoe-gv9jv

2 жыл бұрын

I do mine the same way, but I leave it in the 500-degree oven for 5 min. per pound, then turn it off and wait 2 hours. I do the chef John method. So if the Roast is 5lbs x 5 min per pound is 25 min. same as you pretty much and I love it. cooks great.

Instead of rosemary on the rub, can you use herb de provence? I am doing a prime rib but my brother is not a fan of rosemary. I know herb de Provence has rosemary in it but I would think it would be less subtle with the other herbs

@SandyWhams

Жыл бұрын

imo of course you can. Recipes are a guideline, especially the flavorings like herbs and spice.

Made this for the first time today for New Year's Eve dinner and it turned out perfect!

Thanks. For many years , I've made a Standing Rib Roast for Christmas the old fashion way. This year I made a 7 rib roast on Veterans Day following your video. The best yet.

You know what’s better than liking this video? ~b roll~

Josh, my wife is trying to learn how to make some gourmet cupcakes and she does great but, if you could do a video on some pro status cupcakes It would make her ecstatic! Thanks for the content bud

@frgwyn3760

4 жыл бұрын

Josh H ok boomer

@pwgt5320

4 жыл бұрын

Fun Roblox Gaming with ya nigga atleast he has a wife you fucking virgin

@ilovetweek000

4 жыл бұрын

get fucked roblox gaymer

@danimations1440

4 жыл бұрын

Fun Roblox Gaming with ya nigga hey it’s you, one of my subs!

@frgwyn3760

4 жыл бұрын

Zorro Dog Studios hi

I made this for thanksgiving and it turned out perfect! Thank you!

Back at it again here for the 3rd year in a row using this exact reverse sear method! Yummmyyy

Thanks I used this for my school class, were we had to make rib *100%*

I love the slow roasting method with the quick sear at the end! Just say no to grey feather meat!

Did method two today 😋 came out perfect. I used a Thyme Garlic Smoked salt and let it set for 18 hours. The day of the reverse sear cook I peppered it throughly. Thanks for the video

this is literally the best prime rib recipe ever. i’m in the texas freeze right now and my boyfriend and i decided to make us a little monday night prime rib using the second recipe - amazing! couldn’t have come out better. and the apartment smells great!

So I tried this today! The part about letting it sit out before doing the reverse sear is 300% necessary otherwise the core won’t get up to temperature. A warning to the wise: get fans going if you live in a place with sensitive fire alarms because roasting at 500 for even 7 minutes can set it off with the herbs (whoops). Thanks for the great video!

@jimmyjoejeeter2366

2 жыл бұрын

100% agree, my alarm when off when I was cooking frozen fish sticks, at 425 degrees I had to take them out and turn them over after 15 minutes, the alarm when off, Alex even said fire, the fire department comes if the alarm stay on for over five minutes in my senior apartment building. I had about 5 gin n tonic in me, ruined my buzz.

I’m 13 years old and when I showed this video to my mom she said I’m allowed me to make it

I made this yesterday for my dad’s birthday! He’s a prime rib guy and said it was REALLY good. We all really enjoyed it!

It’s been one year, I made this last year and it was amazing, back to make it again and had to brush up on the video. Thank you!!

I’m about to cook this now. LFG.

all the vegans watching this be like: im kidding why would a vegan watch this...

@Duschbag

4 жыл бұрын

Nolan Dolan.... So they can secretly REGRET becoming Vegan...!!

@babe-yj5wd

4 жыл бұрын

We're watching for the cooking sounds

@chibikat_

4 жыл бұрын

I don’t eat steak like this but I enjoy listening to him speak lol. I prefer chicken and turkey 🦃 lol

@jeevsization

4 жыл бұрын

To make them turn into meet

@G4vin4tor

4 жыл бұрын

Kat I love all meats but poultry is dope af

I don’t usually comment at all, but I tried your recipe and the guests I had over were very impressed that I was able to pull it off. One of the guests said it was the best things he’s tasted since he was born! Thanks for the recipe. Your method is solid and easy to follow. I got a perfect medium rare inside and a thin crispy seared outer layer. Like you said, thechimichurri took it to the next level.

I did it for my birthday. Thank you chef for your accurate recipe. Amazing!!!

I just divorced my wife,that's why I'm cooking this meal. But you know what else is divorced, b-roll

@nickdank3905

4 жыл бұрын

this wins the internet

This is why i watch this channel... Oh and the B roll...

These videos are so nice and the recipes are to die for. Love your hard work. One day it would be really cool to see your take on making soy sauce!

Just coming back to thank you for this recipe, I was so nervous to cook this cut of meat for the first time.. I followed your recipe and it came out perfect!!! Thanks again!!

Get this man to 1,000,000 subs

The 19 people who disliked this are probably vegans.

@Elizabeth-uj8vn

4 жыл бұрын

notworthit 😂😂😂

@fonsvandeneynde8481

4 жыл бұрын

Or people who thought he acts irritating

@mixedmartialnutrition1746

4 жыл бұрын

@@Ravenerpo noway this rib roast was da bomb 100% vegans

Went with the reverse sear method and it was spot on. Thanks so much for walking thru this process.

Yep, I do ours low and slow, even with a little bit of apple wood smoke. It’s a holiday favorite. 😊 Merry Christmas

Josh: My name's Joshua B. Weissman Us: What does the B stand for? Josh: B-roll.

"Its gonna help it cook more evenly and now set it in the fridge" My dumb ass: how's it gonna cook in there?

I used this method to cook my wagyu-angus prime rib today, and it was honestly the best prime rib I have ever had. Barely any brown over cooked parts. We always used to use method 1, today I did method 2, and it was so worth it. This is how prime rib should be cooked. Best roast I have ever had.

Joshua thank you for the recipe. I made it and it turned out perfect 👌🏽. Just wanna say thank you for sharing all your cooking.