How to make the perfect prime rib

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Prime rib is so hot right now. It is back as the centerpiece of restaurants and has shed its stereotype as a Las Vegas buffett meat. To learn how to prepare and roast prime rib, we turned to Lawrence Knapp, executive chef at Smith & Wollensky. Using a few ingredients and some time to slow roast in the oven, you'll be in meat heaven.

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but is it maillard reaction tho? is this piece of meat the platonic ideal doe??!?!?!

SYSRQLLQRSYS

I thought porn wasn't allowed on YouTube.

nathan

3 hours in the oven and it's still rare @ the center?

AgentAO

Lol all these cooking videos talk about asking ur butcher for specialty cuts.... My butcher has no idea what I'm talking about when I say "oven ready rib roast"

jojotwice

OK I'll comment on this method. This is the 2nd year in a row that we've used this method, following his technique as exactly as we could. I'm NOT an expert on cooking by any stretch, as a matter of fact I defer to my wife when it comes to cooking food on the grill because she's waaaay better than I, but for the holidays I've gotten the duty of preparing the prime rib. With family get-togethers of 10-15 people, there's a wide array of tastes when it comes to the doneness of the meat. We put the roast (11-13 lbs in our cases) in the oven set at 375° for 15 minutes per pound just as recommended in the video, taking it out and letting it sit covered for at least 30 minutes before carving, and it's been as close to perfect as we could ask for! If the majority of dinner guests predominately wanted a more rare cut, I would maybe take it out of the oven 15 minutes early but for us with a group preferring varying degrees of doneness, this method is perfect! Thank you Lawrence!

shawn

Its beautiful, but the thing I dont like is when you cut off that big fatty, meaty piece off the bones, and the other bits.... I say dont touch it! Simple is better.... those are my favorite parts....

sleeksalmon

NEVER trim the fat for ANY fine piece of meat like this, I don't care WHO you are!

a.barnard

It's NOT water that keeps your meat moist.

It's the cooking temperature, which means low and

a.barnard

He doesn't know how to cut a rib roast that was horrible

johngonzalez

last step : can you send the end part to my address ?

TheBornBoy

Failsafe cut. Just roast at lease three bones or more and use a thermometer. Works every time. I don’t use water. But, try tasting the beef some up....get some of the black tarry drippings and the oil. Taste is one of the best flavours you will ever taste in your life. Make sure you season it with salt or the drippings won’t taste their best.

alexpearson

When you took out all the protective layer, flashes of steamed Jasmine rice came to mind, all the best parts, looks super yummy, thanks, will do.

mondeacid