Perfect Prime Rib — Easiest Prime Rib Recipe Ever! — Holiday Prime Rib of Beef: 33 комментария

  • 28.04.2017 в 01:48
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    First ever YouTube comment here and it is a big thank you to Chef John. Your recipes are always my "go to" when I want to be inspired. I'm a white collar Australian professional, who loves to cook, and I often have 10 to 12 friends over and impress them with your Food. Never lets me down. Final comment, don't ever change your format. It's all about the food and not the chef.

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  • 03.05.2017 в 05:54
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    John,
    I tried this method with a 7 lb trussed venison hind quarter. It was amazing. Venison Prime Rib.????

    I guess you could say I'm the Edison ? of my venison. ?

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  • 04.05.2017 в 11:15
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    John — is there any value in seasoning the meat the night before, wrapping in Saran Wrap, and refrigerating overnight to allow more flavor to be absorbed?

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  • 12.05.2017 в 03:25
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    Urgent question: we got our hands on an 8.33kg piece, and was wondering if the method needs to be modified for such a large piece? No way we can cook it at high heat for 90 minutes?! Would it be better to cut that into half and use the method to cook it that way?

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  • 13.05.2017 в 02:34
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    Pro tip: Use a probe thermometer.
    Novice question: If the roast hits 125 before the 5 minutes are up, do you turn the oven off or just wait the full 5 minutes?

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  • 12.06.2017 в 02:50
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    I have watched this video 4 times, twice in slow motion, and I do not see the horseradish. Bad editing?

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  • 22.06.2017 в 14:37
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    Here in Georgia, steak cuts don't have different prices. For 2.9$ you can get a pound of any cut of meat you want 🙂

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  • 06.07.2017 в 03:25
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    It's a good method BUT…lavender should not be allowed with 15 billion light-years of anything that might conceivably enter your mouth.

    I can think of no substance more vile.

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  • 20.07.2017 в 04:02
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    I had mine in the fridge and raised it then put it in the oven at 500 for 20 mins. it came out perfect medium rare so maybe because I raised it, it went down to room temperature? Anyways it was yummy!! ?????

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  • 30.07.2017 в 16:07
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    I have had fantastic results with just cutting diagonal lines on the top of the roast, adding salt, pepper and garlic powder. From there I put it on my BBQ at a low flame for 4 hours. Low, slow and no fuss at all.

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  • 13.08.2017 в 03:44
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    I have done this recipe for years, and have always done 2 hrs start to finish.

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  • 15.08.2017 в 23:53
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    Anyone do this lb x 5min with a rib without bones? I have in my possession a 17lb boneless rib and really don't want to mess this up. :/

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  • 16.08.2017 в 01:02
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    I am attempting this right now as we speak. Chef John says you need a FULL SIZED MODERN oven for this to work. Well, I live in an apartment with a not-so full sized gas oven. I'll let y'all know how it turned.out.

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  • 22.08.2017 в 19:50
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    Can I use this same method and math for a cross rib roast without bone in? If not what should I adjust? Longer sit time in the oven? Thanks

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  • 09.09.2017 в 00:02
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    Whats the deal with rare?? it takes fifteen minutes to chew one bite and tastes like nothing, On the other hand I do not care for well done. The perfect steak is cooked just over being rare to where you can actually chew it and taste something. I think it is just a fad.

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  • 13.09.2017 в 09:18
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    Not all Herbes de Provence mixes have lavender. In fact, I will not buy the spice mixture if it has lavender. I bought my first Herbes de Provence from a spice store called La Grande Epicerie de la Côte d'Azur in old town Nice more than 40 years ago. Don't get much more Provence then that. I also buy my prime rib from the loin end, generally no more than 3 bones each. I have the butcher remove the bones and then tie them back to the roast. The bones still do their job of adding more flavor but when done I simply cut the butchers string and viola, easy to slice roast of any size. Bones are fully cooked and are great for gnawing the day after Christmas. Two three bone roasts is enough for the eight to ten folks that show up for my dinner with plenty of luscious leftovers. This year I am trying fondant potatoes from Chef John's video to accompany the prime rib. Hopefully it will marry well with the au jus and my other vegetables: glazed carrots and green beans almondine.

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  • 20.09.2017 в 06:29
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    Excellent recipe 🙂 Prime rib is my favorite cut of beef… More than Fillet or Rib-eye… I like mine with a bowl of HOT Horse Radish… Yummy 🙂

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