The Best Way to Cook Prime Rib | The Bearded Butchers

Not to be confused with the grade of the beef, prime rib is named for its origin in the primal rib section. It can be cut a number of different ways, but comes from between the 5th and 6th rib on the chuck and the 12th and 13th rib on the hindquarter. A whole prime rib (bone in) will usually be 7 bones. If you make this boneless, it becomes a beef ribeye roast. Seth trims down to a 4 bone prime rib roast that should weigh 5-6 pounds. Here's a neat trick, Seth cuts the bones off but ties them back on for presentation. The magic internal temperature for a prime rib roast is about 125-130 F.

8:47 - How to tie a Butcher Knot (The Bearded Butcher Method)

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🧂 We used a combo of Butter and Black for the prime roast!

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[wcneathery]

I love the fact you guys are keeping the art of butchering alive and well, something we don't have in our neck of the woods.

[Tmanaz]

Ahh... the sound of that bandsaw. Takes me back to my childhood when every supermarket had a real butcher dept.

[funyunmaker]

Watching this when you said you can cut the meat to the persons preference I immediately thought yeah I'll take three inch slice from the center 🤤🤤. Awesome video guys I hope you and your family's have a wonderful Christmas.

[tomcha]

It's crazy how these knives just slice through the meat like butter. So satisfying to watch.

[benallen]

No other channel takes it from 0-11. Love to see the whole process. It puts it in a better perspective than other channels.

[beedubz]

I am a journeyman cutter at a grocery store. I learned a few things, but I have learned more from this channel than anyone ever taught me in person.

[dartagnantaft]

You got me convinced, it's prime rib for Christmas.

[dougcopeland]

I followed your recipe for a Christmas prime rib. My wife got me your seasoning pack so I used the butter and black seasoning. Cooked it on the large green egg and reverse seared was a great finishing touch. Roast came out perfect and the seasoning was fantastic. Big hit for Xmas dinner. Thanks for the timely video.

[calf]

you dudes totally rock. Thanks to your butchering a whole beef series, 2 friends and I bought a whole Red Angus steer. and were able to cut and vacuum seal the whole beef. from basic burger, to the primal cuts. I have butchered deer and elk, but this was one heck of an experience. the 2 best parts; we controlled the quality from start to finish and second is the low cost per pound - $ 3.00 per lb. (all costs included). yes that means the burger was $3.00 a lb, but so was the tenderloins and t-bones. your receipts are icing on my "beef cake"!

[deanwalker]

You guys are so inspirational to me its scary....you make me wanna change my whole way of life and making the 3 f's a big part of it.
Family...food and faith cus i dont think i do enough of either of those so thank you very much for just being you guys!

[InfamousTactical]

I’m so happy to have these videos. My grandfather was a butcher after he returned from WW2. He established a love of beef and grilling with in me. But I never had the thought to have him teach me his trade. I love the start to finish process of these vids. I’ve learned so much. Thank you guys. Merry Christmas

[jackwilenmasonry]

I been subscribed for a few years now! My mom got me watching you guys about 3 years ago. Lost her 2 years ago now. You guys are amazing and please don’t stop doing you! Love it!! And Happy Holidays to you and your families!!

[elcajondavid]

This has been a tradition around our house for Christmas dinner for years now. I usually do it on the pellet grill and my favorite part is the bones.

[Debbie]

This is so helpful.Being a cheapskate, I struggle to find tender cuts of beef.Now I am beginning to understand how a cow is cut up, and where the parts are coming from.I have relied on the charts in my cookbook, but still am clueless.Watching you guys has been great for "fleshing out" the parts.Your explanation of your beginnings has been encouraging, too.Thanks for the show!

[whykmax]

bought the butter and black seasonings and made a 6lb 2 bone PR based on the results of this video and it was the best Ive ever had. Awesome video, I learned a lot, especially some prep tips. Seasoning is amazing. Keep it rollin!

[piroskamuller-middelhof]

Perfect Med-Well Rib! Here in the Dutch Caribbean and South America (except for Francis Mallmann) most do not like bark on our meats. I only use Salt and sometimes pepper. Very informative video. Thank you! 😍😍

[Average_Geo]

Just watched for a 2nd time this morning to get me motivated to reverse sear the perfect roast this afternoon! My mouth is watering! Thanks for the video guys!

[TheRealBobBasher]

I'm so glad that I ran across this video. On top of that, I see a Blackstone in the background that tells me I made the right choice in griddles.

[corydupuis]

Great job with the rib roast! For presentation, If you want the bones to stay white, wrap wet paper towel and foil around individual ribs. Works really well with tomahawk steaks.

[StevenSelman]

You guys are great . I am a journeyman meat cutter.with both wholesale and retail experience. Having also worked on the kill floor. Growing up in an environment much like your own. It’s great watching someone who knows what’s going on . I’m 73 and still
Processing making sausage and jerky’s. I also taught the apprenticeship program at San Jose state university meat cutting program thru local 506 . Keep up the good work and keep that saw guide down closer to what you’re cutting ya!!