- Today's episode, How to Cook the Perfect Prime Rib,
thanks for joining us.
(energetic music)
Well thanks for joining us
on our culminating video of the Roasting Series
and what better way to put an exclamation point
on the Roasting Series then the rib roast.
And we're gonna make it super easy.
Prime rib, so bone-attached rib roast.
To learn more about this cut,
let's head into the meat lab and talk to our friend Di.
Hey Di. - How's it goin'?
- Fantastic because I'm makin' prime rib.
- Ah, yes. - Right, for the holidays.
So we're makin' prime rib, we're not holdin' back.
Help people understand what prime rib really is.
- So prime rib typically is referred to
as a bone-in rib roast.
- Got it.
- So you can get these from your butcher
in a three-bone or four-bone portion.
All you gotta do is look for that Certified Angus Beef logo
to guarantee that tremendous flavor that's found in the rib.
- We're also gonna do an easy carve version.
- That's a great, great idea.
You'll ask your butcher to remove those bones for you,
and then he'll tie them back on
so that way after it's done roasting,
you just take off that string
and you're ready to go and start slicing.
- And we'll still have that crazy good presentation.
- Ah yes. - I'm actually gonna try
this carving myself.
- Good luck, have fun.
I'll be there soon. - Thanks.
So, here's the technique that I'm hopin' I can accomplish.
We're gonna take these back ribs off of the prime rib,
but then reattach 'em and tie 'em, season it,
and put it in the oven.
It's really as simple as that.
Listen, if you feel a little intimidated
using a boning knife, go ahead and have your butcher do it.
It's really fine, they can do this.
But if you're up to it, all we're doin'
is sliding these back ribs off,
meaning we're gonna follow the bone that curves.
As you can see, this bone curves this way.
I'm just gonna kinda follow that bone to remove these,
and it just takes careful knife marks.
What I've learned, after doing a few of these
is that if I get a few inches in
and then start to push the whole rib
a little bit away that helps.
Also what can help is
if you take off this large amount of fat right here,
that tail we call it,
and I kinda mark each direction on that
and cut down to the bone then from my marks
and go right to the bone and then remove that okay.
Then I can see even better what I need,
you can kinda see how this is startin'
to turn into a majestic rib roast, majestic prime rib,
meaning bone-attached rib roast.
And I just keep working that back rib off.
And boom, it's off, okay.
Then, we're gonna do the fun part of tying,
reattach it just for the presentation, okay.
Even better, if you wanna make this thing look really cool,
is to take this back rib, and this is called then frenched.
So I just remove what we call this little finger meat
between these back ribs
and then it'll look even more majestic.
We'll tie this back on
with some of the butcher's twine we have here,
so I have this spool
and some individual pieces cut generously long right,
so I want them really long, so it can kinda wrap and hold
and secure this whole roast between the bones.
Do a couple twists when you do this tie,
so it helps secure it.
Right, nice and secure to keep that back rib on.
Don't make nice bows, instead make a super-strong knot here.
See if I can do this with my fingers with the gloves, yes.
We'll do that, times, let's see this is a,
this is a four-bone rib roast,
meaning it's about half of a full rib roast
which would be seven.
So, you're either gonna get a three-bone
or a four-bone rib roast.
And, what does this weigh?
What's that Gavin?
- Six pounds.
- About a six pound roast.
Nice and secure, boom, and then take the excess,
just snip excess string off.
All right, so we have this majestic rib roast,
and now we're just gonna season it and put it in the oven.
It's as simple as that, okay.
Generous amount of salt and pepper.
Again, easy standing rib roast
is what we formally call this,
bone-attached rib roast or standing rib roast or prime rib.
Generous amount of salt and pepper.
The person lucky enough to eat these back ribs.
Oof, keep those for yourself maybe.
If you have extra just keep your seasoning.
I don't know if you noticed this,
but I keep salt and pepper on hand all the time.
About two parts salt to one part pepper.
You know, the benefit of the bone
is really it's just such an amazing presentation.
But the reason we did the easy carve
is so that when you go to slice this
at the table or on your carving board,
you don't have to worry about negotiating those back ribs.
You can just remove the back ribs
and slice this as a boneless rib roast
but then present it to the table
as if it had the bone attached.
Boom, we'll put this in the oven.
So, we're doing it on our sear of 15 minutes at 450 degrees.
And, I'm gonna set my Roast Perfect app.
Let's see, I've got a bone-in rib-eye roast, prime rib,
weight of seven pounds.
and I would like a degree of doneness,
let's see degree of doneness, what's everyone like?
What do you like?
No, I'm not doing medium well.
What do you like?
Sounds good, we're gonna do medium.
All right, start.
15 minutes of searing started.
All right, so we're outta the oven,
let's just put a thermometer in there
and make sure the temperature is our target.
It's right where we wanna be,
so we're lookin' good on our temperature.
And now we make sure we let it rest.
For this size roast, 15 minutes.
(timer ticks then goes off)
Here we go.
Now, let's get it carved
and then we'll get these strings off.
We'll snip each string,
and you can see these back ribs just come right off.
Take the strings, and I'll try to get rid of those
and then we'll just essentially
have a boneless rib roast to carve.
Let's carve this guy up.
So, it's a generous cut on a rib-eye.
I usually do about 1/2 inch thick.
That way everyone gets essentially one slice per person.
So to recap, we started with a high-quality prime rib.
We had a technique where we carved it pretty simply,
but your butcher can do that don't forget.
But then reattach 'em and tie 'em.
We season generously with salt and pepper.
Seared about 15 minutes at 450 degrees,
dropped the temperature to 325,
and that's where we spent the bulk of our time roasting
and then the all-important
make sure you rest for 15 minutes
before you carve it and enjoy.
Thanks for joining us in the test kitchen.
If you enjoyed this video,
be sure to like, comment, or share.
And above all, enjoy each other's company at the table.
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