- Well, we've done prime rib all different ways
- Well, we've done prime rib all different ways

here in the Test Kitchen.
here in the Test Kitchen.

We've done it traditionally, with just salt and pepper.
We've done it traditionally, with just salt and pepper.

We've taken it outside in the Big Green Egg
We've taken it outside in the Big Green Egg

and done a reverse sear on it.
and done a reverse sear on it.

We've even done it sous-vide technique,
We've even done it sous-vide technique,

in a vacuum seal.
in a vacuum seal.

But today we're gonna do a traditional
But today we're gonna do a traditional

but bold on the rub on it,
but bold on the rub on it,

so we're gonna do a robust rib roast,
so we're gonna do a robust rib roast,

so stick around.
so stick around.

It's gonna be a good one.
It's gonna be a good one.

Also, you don't wanna miss the slicing technique
Also, you don't wanna miss the slicing technique

at the end, so stay tuned.
at the end, so stay tuned.

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(upbeat electronic music)

The technique we're doing today is roasting,
The technique we're doing today is roasting,

specifically, we're doing a prime rib
specifically, we're doing a prime rib

with a really bold rub that goes perfectly
with a really bold rub that goes perfectly

with such a rich cut of meat.
with such a rich cut of meat.

For more recipes and techniques,
For more recipes and techniques,

make sure you subscribe to our channel.
make sure you subscribe to our channel.

All right, let's get into it and talk
All right, let's get into it and talk

about this amazing cut of meat.
about this amazing cut of meat.

It's a rib roast, so that means it is
It's a rib roast, so that means it is

a ribeye in a large portion for two or more,
a ribeye in a large portion for two or more,

so that makes it a roast.
so that makes it a roast.

This is, specifically, a three-bone rib roast
This is, specifically, a three-bone rib roast

from a full seven-bone.
from a full seven-bone.

That's how big it comes, so it would come
That's how big it comes, so it would come

about this big and it's cut roughly in half.
about this big and it's cut roughly in half.

So it weighs about six pounds,
So it weighs about six pounds,

which is kinda perfect for the amount
which is kinda perfect for the amount

of people I wanna serve.
of people I wanna serve.

Let's talk a little bit more about prime rib
Let's talk a little bit more about prime rib

and what that means.
and what that means.

Prime rib just means a rib roast
Prime rib just means a rib roast

that we put in the oven, and some people
that we put in the oven, and some people

would get more technical and say
would get more technical and say

that it would have to be bone-attached to be a prime rib,
that it would have to be bone-attached to be a prime rib,

but that's really a standing rib roast,
but that's really a standing rib roast,

meaning it has bones attached to it
meaning it has bones attached to it

which there are three here.
which there are three here.

That is a standing rib roast.
That is a standing rib roast.

Boneless or bone-in, both eat fantastic.
Boneless or bone-in, both eat fantastic.

It's a wonderful experience either way.
It's a wonderful experience either way.

Some purists would also say that you have
Some purists would also say that you have

to have the bones attached for it to be
to have the bones attached for it to be

even a better experience.
even a better experience.

I don't necessarily think so.
I don't necessarily think so.

I just like to eat those back ribs separately anyway,
I just like to eat those back ribs separately anyway,

so I might as well cook 'em.
so I might as well cook 'em.

So let's talk about marbling.
So let's talk about marbling.

Let's get you a good view of that marbling right there.
Let's get you a good view of that marbling right there.

So the little white flecks within the lean,
So the little white flecks within the lean,

that's what you're looking for
that's what you're looking for

and the abundance of that is really what
and the abundance of that is really what

Certified Angus Beef is all about.
Certified Angus Beef is all about.

Look for the logo to be sure to get
Look for the logo to be sure to get

that consistent every time.
that consistent every time.

Let me take off these gloves and get a rub ready.
Let me take off these gloves and get a rub ready.

So traditionally, just salt and pepper
So traditionally, just salt and pepper

is all you need, right?
is all you need, right?

Coarse salt, fresh-cracked pepper,
Coarse salt, fresh-cracked pepper,

we talk about it all the time in the Test Kitchen,
we talk about it all the time in the Test Kitchen,

but we're gonna up our game with this rub.
but we're gonna up our game with this rub.

I've got eight ingredients rather than two.
I've got eight ingredients rather than two.

In the whole form of spices, we have coriander,
In the whole form of spices, we have coriander,

mustard seed, and caraway.
mustard seed, and caraway.

We have granulated garlic, onion,
We have granulated garlic, onion,

a three-pepper melange, and red pepper flakes.
a three-pepper melange, and red pepper flakes.

So with the whole ones, the three ones we talked about,
So with the whole ones, the three ones we talked about,

we wanna get those into a coarse form,
we wanna get those into a coarse form,

so I'm gonna put 'em in a Ziploc bag here,
so I'm gonna put 'em in a Ziploc bag here,

so these three all going into a Ziploc,
so these three all going into a Ziploc,

and the reason I'm gonna do that
and the reason I'm gonna do that

is I wanna crush 'em.
is I wanna crush 'em.

I just want 'em to be fresh-cracked, is the idea.
I just want 'em to be fresh-cracked, is the idea.

So it's as simple as putting 'em in a Ziploc bag
So it's as simple as putting 'em in a Ziploc bag

and using a meat mallet or a rolling pin, in this case.
and using a meat mallet or a rolling pin, in this case.

Either roll across or smack it a little bit,
Either roll across or smack it a little bit,

and really just to break 'em.
and really just to break 'em.

You don't wanna get 'em into a powder form.
You don't wanna get 'em into a powder form.

That's why I use the granulated garlic and onion,
That's why I use the granulated garlic and onion,

because a powder form can create more of a paste,
because a powder form can create more of a paste,

but a coarser grind creates a perfect crust
but a coarser grind creates a perfect crust

on the outside.
on the outside.

Then we're gonna combine the other ingredients,
Then we're gonna combine the other ingredients,

which is the garlic, onion, the pepper melange,
which is the garlic, onion, the pepper melange,

and then red pepper flakes,
and then red pepper flakes,

which you might be familiar with.
which you might be familiar with.

Put all that in and really, that is your rub.
Put all that in and really, that is your rub.

And oh, oh, don't forget the salt.
And oh, oh, don't forget the salt.

This is something you could make plenty times ahead
This is something you could make plenty times ahead

and have this as your signature,
and have this as your signature,

either steak seasoning or on a roast every time.
either steak seasoning or on a roast every time.

There you go.
There you go.

We're ready to rub this down.
We're ready to rub this down.

So we can put that on all sides of it,
So we can put that on all sides of it,

so sometimes it's good to start on the bottom.
so sometimes it's good to start on the bottom.

You get it rubbed in.
You get it rubbed in.

I know I talk about rubbing a roast
I know I talk about rubbing a roast

right before you go in the oven,
right before you go in the oven,

versus spending some time in the refrigerator
versus spending some time in the refrigerator

with the rub on it.
with the rub on it.

Good is if you can get the rub on
Good is if you can get the rub on

and put it right into the oven, okay?
and put it right into the oven, okay?

You're out of time, you're just gonna put the rub on,
You're out of time, you're just gonna put the rub on,

put it right in the oven.
put it right in the oven.

Better is if you can put the rub on
Better is if you can put the rub on

and have it spend about an hour
and have it spend about an hour

in the refrigerator wrapped in plastic
in the refrigerator wrapped in plastic

to kinda get that flavor in there.
to kinda get that flavor in there.

Even better, so the best, being,
Even better, so the best, being,

is if you can wrap it and leave it overnight
is if you can wrap it and leave it overnight

the day before you're gonna roast this.
the day before you're gonna roast this.

That's what I suggest.
That's what I suggest.

So I'm gonna put this guy, all rubbed down,
So I'm gonna put this guy, all rubbed down,

let's assume that we had this then, overnight,
let's assume that we had this then, overnight,

and we're gonna put it in our roasting rack.
and we're gonna put it in our roasting rack.

So I've got this roasting rack prepared here
So I've got this roasting rack prepared here

where if you can see inside,
where if you can see inside,

did you notice there's something in the bed there?
did you notice there's something in the bed there?

I put some potatoes and onions.
I put some potatoes and onions.

My idea is that I want those potatoes and onions
My idea is that I want those potatoes and onions

to kinda enjoy the ride and get some
to kinda enjoy the ride and get some

of that fat that renders to drip onto them
of that fat that renders to drip onto them

and become a wonderful side dish
and become a wonderful side dish

that's perfect to go with this prime rib.
that's perfect to go with this prime rib.

Now that we're ready to roast,
Now that we're ready to roast,

I've got an oven preheated to 450 degrees,
I've got an oven preheated to 450 degrees,

because I wanna get a good sear on the outside
because I wanna get a good sear on the outside

to develop a good crust.
to develop a good crust.

So first step, a 450-degree oven for 15 minutes.
So first step, a 450-degree oven for 15 minutes.

Then we drop the temperature to 325.
Then we drop the temperature to 325.

Now, for how long, I check my Roast Perfect app, right?
Now, for how long, I check my Roast Perfect app, right?

So I key in my scenario, which is a bone-in rib roast.
So I key in my scenario, which is a bone-in rib roast.

Weight is six pounds and my degree of doneness choice
Weight is six pounds and my degree of doneness choice

is medium rare, but you can key in
is medium rare, but you can key in

your degree of doneness choice
your degree of doneness choice

by putting in from rare all the way to well done,
by putting in from rare all the way to well done,

if that's what you'd like,
if that's what you'd like,

and by keying in my scenario, I have two hours,
and by keying in my scenario, I have two hours,

about two hours and 15 minutes at the 325 degrees,
about two hours and 15 minutes at the 325 degrees,

so we'll see you then.
so we'll see you then.

All right, it's had its time in the oven.
All right, it's had its time in the oven.

During the oven cooking, I did rotate the pan
During the oven cooking, I did rotate the pan

180 degrees and I also gave those potatoes and onions
180 degrees and I also gave those potatoes and onions

a little stir, so that I could get crispiness all around.
a little stir, so that I could get crispiness all around.

So for a six-pound roast, we need to let this rest
So for a six-pound roast, we need to let this rest

about 15 minutes, and you can do that
about 15 minutes, and you can do that

by tenting it with foil while it's doing that, or not.
by tenting it with foil while it's doing that, or not.

That's up to you.
That's up to you.

Take a look at this crust.
Take a look at this crust.

You can see all those little nubbins
You can see all those little nubbins

from all of our ingredients we put on there,
from all of our ingredients we put on there,

so the coriander, the mustard seeds and the caraway,
so the coriander, the mustard seeds and the caraway,

it's on the crust and we're gonna enjoy that
it's on the crust and we're gonna enjoy that

in each slice.
in each slice.

Let's let it rest and we'll get into it.
Let's let it rest and we'll get into it.

Now that it's had time to rest,
Now that it's had time to rest,

we're gonna pull the bones off.
we're gonna pull the bones off.

That would be the back ribs right here,
That would be the back ribs right here,

so a standing rib roast, bone attached right here.
so a standing rib roast, bone attached right here.

We're gonna pull those bones off
We're gonna pull those bones off

and it's really just about putting your knife,
and it's really just about putting your knife,

which, by the way, this is a boning knife,
which, by the way, this is a boning knife,

a flexible, six-inch boning knife
a flexible, six-inch boning knife

that allows me to kinda ride the side
that allows me to kinda ride the side

of the bone as it curves.
of the bone as it curves.

You can see this, so from the front,
You can see this, so from the front,

you can see how the knife is kinda riding the side
you can see how the knife is kinda riding the side

and then I come across, again,
and then I come across, again,

keeping very close to that bone.
keeping very close to that bone.

You'll come to a stopping point down here
You'll come to a stopping point down here

that you kinda have to notch.
that you kinda have to notch.

Bones go this way and then you have to notch
Bones go this way and then you have to notch

a little bit back toward the roast itself
a little bit back toward the roast itself

to really free those bones.
to really free those bones.

So now we're free.
So now we're free.

We've got the back ribs separated from the roast.
We've got the back ribs separated from the roast.

Back ribs are perfect for people
Back ribs are perfect for people

that like to nibble nibble, right?
that like to nibble nibble, right?

So I'm all about taking one of these back ribs
So I'm all about taking one of these back ribs

and having that for myself.
and having that for myself.

We'll give these to our favorite people at the table.
We'll give these to our favorite people at the table.

Now carving the prime rib itself,
Now carving the prime rib itself,

the boneless part, I switch from the boning knife
the boneless part, I switch from the boning knife

to a very sharp carving knife,
to a very sharp carving knife,

whatever sharp knife you have
whatever sharp knife you have

that's maybe the longest you have.
that's maybe the longest you have.

I cut in about half-inch thick slices for each person.
I cut in about half-inch thick slices for each person.

That's traditional prime rib.
That's traditional prime rib.

You can slice it thinner for people
You can slice it thinner for people

and have kind of a shave look going on,
and have kind of a shave look going on,

but really, for a traditional prime rib,
but really, for a traditional prime rib,

about a half-inch thick slice,
about a half-inch thick slice,

just directly going down and you'll view
just directly going down and you'll view

the beautiful prime rib.
the beautiful prime rib.

Oh, that looks fantastic.
Oh, that looks fantastic.

Again, about a half-inch thick.
Again, about a half-inch thick.

Beautiful.
Beautiful.

Good crispiness.
Good crispiness.

You'll see my temp is where I was targeting,
You'll see my temp is where I was targeting,

was like medium rare going up to a little bit of medium.
was like medium rare going up to a little bit of medium.

It should be a crowd-pleaser.
It should be a crowd-pleaser.

You'll see, because we did a traditional technique,
You'll see, because we did a traditional technique,

the oven heat makes it more done
the oven heat makes it more done

on the outside and more done on the ends,
on the outside and more done on the ends,

so let your family have the more-done outside pieces
so let your family have the more-done outside pieces

if that's what they want.
if that's what they want.

All right, so let's put this on a platter
All right, so let's put this on a platter

for everyone to enjoy.
for everyone to enjoy.

And there you have it!
And there you have it!

That's how to carve a prime rib.
That's how to carve a prime rib.

Not too difficult.
Not too difficult.

You've got this!
You've got this!

I hope you enjoy this dish with your family and friends.
I hope you enjoy this dish with your family and friends.

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(upbeat electronic music)