This Prime Rib Technique Never Fails Me

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Melted onions
2 large yellow/white onions
2 tsp salt
6 oz unsalted butter

Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste

Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Weight and measurement:

Pots: and Pans

Tools:
What is that scoop even for/name?

Random Items:

My Knives:

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[thatdudecancook]

I hope you're all having a great day out there my friends! enjoy this prime rib recipe and HAPPY COOKING!

[lordhughmungus]

I love this more laid back style of video. I'm not working in a restaurant; I'm cooking for myself and my family, so I can take all the time in the world to make these recipes. A rushed video gives the impression that the recipe needs to be rushed and that does a disservice to the food.

[kennyrosenyc]

When I was a butcher at Whole Foods we would cut the bones off and tie them back on to the meat so that you get the extra flavor but all you have to do is cut the string to get the bones off. We also trimmed all that extra fat off before we even put it in the case. A Ribeye (which is what that is, it's just not sliced into steaks) should never have more than 1/8 of an inch of fat around the edges (that's about the thickness of a butcher's knife). It can have all the fat you want internally, but we would always trim around those edges. That fat can be heavier than the bone! LOL

[zincfive]

This is essentially Alton Brown's method, which is my go-to family Christmas dinner, I've probably done it 15 times. Alton's recipe: dry brine for several days, cook low and slow, pull a at 118, rest 30 min, expect temp to for roast beef to climb to 130. Put your oven up to the highest it will go, and pop the rested roast back in for 10 or 15 minutes.

I cut the roast from the ribs and cook it tied, I like that it takes longer to cook, it's less likely to get away from me and over cook. I'd rather push dinner back an hour and risk the uncle being drunk compared to realizing that the roast is done, and Chronically Late Uncles just arrived and still haven't got their coats off when we're serving.

I dry age at least overnite, or a couple of days ahead, if timing works, it's totally worth it, and make casseroles ahead, and batter for yorkshire pudding which wants to be cold to puff up it's best. You know, so I won't be dog shit from cooking all day. Yeah, I know, it's only relative.

I agree with Sonny, the carry-over is usually way underestimated, I also pull it way before Altons 118, around 100-110, rest only for 20 or so minutes if everything is a go, but it could sit for quite a lot longer if Chronically Late Uncle is in play. I also don't go all the way to 500 in Altons method, it just sets off the smoke alarm. 425 is about perfect, still takes 15 minutes or so for the crust to finish, pull at 120 or so for a rest on the carving board. I also pull any casseroles (family still has a hard time getting past Granny's 1950's era Durkee green bean/mushroom soup/ canned fried onion and Creamy Cheezy Pearl Onion casseroles)

When the roast is pulled the second time, in go the casseroles on the bottom to crisp up. Pour off excess fat, roasting pan goes in on the top to heat up for yorkshire pudding. When the roasting pan is wicked, spitting hot, pull the sides, and start to get the family to the table so Mom and the Aunts can do the whole you can sit here and I'll sit there dance, get a nephew to pouring wine and a niece to bring sides to the sides to the table. Chug a glass of wine, refill. Pour the cold batter into the roasting pan, crank the oven up for the finish line.

Now you have 5 or 8 minutes to: wave a dishcloth at the fucking smoke alarm while trying to find someone tall enough to reach the button to silence the goddam thing; to ice down where you burned eyelid with spattering grease by pouring cold batter into hot oil; yell in to Dad and the Uncles two or three times to turn off the goddam TV and get in here so we can eat while the food is hot; tell your niece to maybe look for herself in the kitchen drawers for more serving spoons

Pull the Yorkshire pudding, slice it onto a serving plate, find your niece who's since wandered off again to put it on the table,

Cut off the string, slice along the ribs, guard this with with your knife for yourself, bring the roast to the table. Bask in the oohs and aahs from the aunts. Evaluate the drunk level of the fathers and uncles, recognize that not one of them can be trusted with the carving knife, they will try to cut the thing in half and make 2" thick pieces out of it.

First slice, thin from the side for the aunt that doesn't like it TOO rare (she really likes it well) and cut that in half when she says Oh, my not THAT big). Always keep your guard up if the rib morsels start going fast, look threatening, making sure they know you will stab them if they take the last one. More half slices for the rest of the aunts, bigger full slices for the uncles, a couple of spares cut in half for seconds. Save special crispy morsels for yourself and the nephews and uncles.

Finally, sit. Toast your wonderful family graciously. Chug the wine and state: "YOU KNOW I LOVE YOU AND I'M OUT!!!"

[DauphineProductions]

This melted onion recipe made my Christmas. So did the rest of the video, but those onions… endless praise.

[slowrollout]

Really appreciate your channel. Learned new things everytime. I have tried multiple ways of cooking a rib roast, prime rib, etc. I buy bone on and season my bones, bag them and vacuum seal them. I accumulate enough bones by summer, and make bbq beef ribs for the family. The rib roasts always go on sale at Christmas time and Easter, so I stock up, season with a dry rub, bag, vacuum seal, and into the freezer. I have found Sous Vide to be the best way to cook them. I get edge to edge medium rare, cooked at 128° F. I take it out of the bag, keep juices and always make a roux, and subsequently gravy. To get my finish sear I throw it on the grill for a few minutes. I let it rest for about 20 minutes. It is always a perfect roast. You have a great channel. Really appreciate the tips and methods.

[markthornton]

Best meal I have ever made. The combo of the melted onions horse sauce and rosemary seasoned prime rib is unbelievable! Thank you Sonny.

[saltymama_christine]

I LOVE your videos! I can't wait to show this to my husband. BTW I REALLY LOVE your live shows! You make me laugh so much!

[ferbbrandon]

Made the Melted Onions today for Xmas Eve. Fantastic! Big hit.

Thank you!

[manikroy]

Kabab, Best meal I have ever made. The combo of the melted onions horse sauce and rosemary seasoned prime rib is unbelievable.

[rileyjackfansmithandjones]

I learned how to do this as a 19 year old at a Country Club where we routinely cooked 100- 125 Prime Ribs Every Sonny is spot on, on know, so you Know, so if you all Know!

[abronton]

You! my friend are awesome! My wife and I love your videos, your recipes and we are always blown away by how outrageously fantastic everything turns out. You are the man!

[shelley]

First time seeing your video....great job! I stopped buying prime cut and now only buy the select cut if they have it or the choice cut. Reason being is that I begin to dry age the rib roast in the first week of November for several weeks until Christmas. I rinse the roast in a salt brine drying than wrap it in cheese cloth over sea salt and pink himalya salt. After two weeks I remove the cheese cloth and wrap it again in a new cheese cloth until time to prepare. I don't mind paying $90 taste the same as the $225 I paid for last time. Can' wait to try that onion recipe. Thank you for sharing.

[dustytrag]

Dude, I'm making your prime rib with worcestershire sauce, horseradish sauce, rib roast sauce, and melted onions for my family for Christmas. I think this will blow them away. Thanks brother!

[stephaniegibson]

I’ve followed your tik tok for years and just found your YouTube! I love your videos, you genuinely teach and explain so much. Keep up the amazing work, I’m a loyal new subscriber!

[calmeilles]

Roast rib is one of my party dishes. What I do different here is: (a) Do at least 3 ribs, hell of an expense, but worth it. (b) Roast on the bone and untrimmed. (c) Cut from the bone after resting, just before carving. Save the fat from the tray and any trimmed off the joint before serving to cook down a second time for clean dripping.

[DailyDevotionalforJesus]

I made these onions and they were outrageously delicious!!!

[jarrottbarker]

I love seeing new videos from Sonny pop up in my feed. I just made your BBQ sauce last weekend and now I need to go shopping for a prime rib.

[gpr]

The cap is my favorite part of the rib roast ! Then the rib meat between the bones ! Thanks for the video ! Your a master ! And a master braiser! Lol. Can't get enough of your video's !

[Birchwood]

3:20 Even the roast is smiling because it's so good. 😅