Master The Prime Rib From Start To Finish: Cut, Cook, Enjoy!

6” Boning Knife:
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In this video I show you how to prepare a prime rib from start to finish. We will start with how to select a prime rib from the grocery store and how to properly trim and tie it. We will season and roast it in the easiest way possible. We will slice it and taste it and let me tell you it was delicious. I answer all of your questions about how to prepare this holiday staple.

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[ButcherWizard]

Sale ends soon so check it out and get yourself a great quality butcher knife.

[Grandma.Lilly.]

I’ve watch this video 4-5 times. Just bought my first ribeye package from Costco today. We got 14 steaks and 3.5lb ribeye roast. So easy.

[kllerdir]

How I do prime rib is Koshers salt dry brine overnight. Then I use a melted compound butter as an injection. Next I put compound as a binder and garlic and pepper as the external seasoning. Then put on the smoker at 225 and cook till internal at 125. Next I go a with a sour mash whiskey sear in hot cast iron skillet. The let rest for 20-40min and serve.

[allie]

I have been making these roasts for nearly 60 years and my mother before me as long. Never, ever cut off the fat! Put on a goodly coating of salt and pepper (that’s it; let the meat speak for itself) and when it comes out of the oven, that is the first thing that everyone covets and wants. Sometimes blows are thrown. I get extra suet for making Yorkshire pudding and that fat gets crispy as well. Frankly, it’s the tastiest (not the healthiest) part of the entire roast.

[MichaelTheophilus]

Having prime rib Christmas Day at my son's house. He cooks it every Christmas.

[kiltedcraftworks]

I switched up my usual seasoning and technique for yours this year. I'm sold! Removing the ribs for seasoning was a great move. I love montreal for normal steak, and don't know why I never tried it for prime rib. I might have to add the worchester sauce to my normal steaks as well. Thanks!

[slipnslide]

Season in-between the bone before you tie it up next time....

[MissEbet]

TY Sir the cut and tie info is what I was looking for and while it wasn't as pretty as yours it got the job done.

[sheshechic]

Cooking it lower than 300* and letting it rest at least 30 minutes before the high blast to brown keeps the juices inside.

[jamesmcmullen]

So I used your seasoning and such. It was amazing. Oh also used the MEATER + which made it pain free! Thanks so much

[joesmith]

Strong taste of black pepper with montreal steak seasoning!

[debrabower]

Perfect video for semi beginners. I've made them before but always Need that reassurance, As every video is so different.

[davidward]

You can also use "Johnny's Au Jus" concentrate instead of Worcestershire sauce as a binder. Johnny's also works great as a binder for brisket rubs. Gives a great beefy base flavor to whatever you rub on. Use it straight out of the bottle, not diluted like for the final au jus. Also a Meater is a great tool. I've had one for over a year and love it!

[wmb]

Love the Butcher Wizard, didn't love your technique for cooking the roast though. I am a committed low and slow guy. Oven should be at 225, 250 max. Yes, it's slower, but I am not in a rush. Having a thermometer is going to ensure that it's perfect everytime. I also like to rest it 30 minutes before searing. That way you can sear it, and slice it right away because the resting already happened. And yeah, I will age it in the refrigerator for 3-4 days before roasting. No need to let it sit on the counter before cooking. So yeah, we all do it differently and as long as your happy with your results, that's what matters, but I like meat cooked slowly. Even my whole chickens these days go in at 240. They may take 3 hours, but they come out fantastic.

[fly]

Personally, I like cooking lower temp, 225-250F, rest and then sear. I've found the edge-to-edge doneness and color more uniform. But I've got to get a set of Meaters; looks so much better than fumbling with wired probes. Thanks!

[billb]

Questions: What was the internal temp he set it for? @11:00, I saw a target of 125 but he pulled the boneless roast out with the internal temp reading showing only 84. And, when he set the oven to 500, how long were the roasts in for?

[Seicz]

I've been using the block for about a year and a half and it is a lifesaver for me. I don't have the patience, usually, to stare at my steak cooking. I wouldn't cook my steaks without it again! (I just recently started reverse searing with the probe. Super good!)

[antoniobaskerville]

Thanks For The Prime Rib Cooking Lesson. Those Prime Ribs looked great and Delicious. You are a very good Cook and Mentor on Prime Rib. Thanks for this video. It was a great help for me.😂

[joeweaver]

Is this better in the smoker than in the oven?

[MrPrezidentRB]

I bought and prepped a primal cut of NY Strip this week, thanks to your advice, and now I'm hooked! Merry Christmas to you Butcher Wizard!