Perfect Prime Rib - The No Fail Method

Today we're making prime rib au jus with creamy horseradish sauce. We hope you enjoy it!

WATCH OUR FOOD/COOKING PODCAST:

SUPPORT ON PATREON:

GEAR USED - these are affiliate links

MY AMAZON STORE

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS WITH GRAM AMOUNTS
1 6-pound (2800g) Prime rib or beef rib roast - rib bones removed and tied back up (ask the butcher)
3 tablespoons (30g) Diamond Kosher salt or 2 tablespoons (30g) Morton's Kosher salt
1 tablespoon (6g) coarse black pepper

For the au jus
3 tablespoons (40g) olive oil
3 pounds (1360g) oxtails, neck bones, meaty beef bones
1 teaspoon beef base - see notes in print recipe
6 cups low-sodium beef stock
1/2 cup (120g) dry red wine
5 cloves garlic
2 large carrots - chopped
3 ribs celery - chopped
1 large onion - chopped
1 tablespoon (13g) tomato paste
2 sprigs thyme
1 large bay leaf
salt and pepper - to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

FOLLOW US ON INSTAGRAM:

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

[arro-pie]

This is probably my favorite cooking channel since I found it. He just has such chill dad in his element energy and I love it. You're the older white poppa I never knew I wanted. 🥺🥺🥺

[seby]

Hwllo, just wanted to let you know that in Romania, we use the cooked vegetables from the stock and the meat from the bone to make a bouef salat, we also add pickled cucumbers and a boiled potatoe, mayonaisse, and in some placess in Romania they garnishe it wwith pickeled peperrs. I am pretty sure you can find online the recipe. Happy Hollidays from Romania.

[jameslents]

Prime Rib/Rib Roast for the holidays used to intimidate the heck out of me. Especially if I was entertaining. Nothing is worse than wringing your hands in a smoked-up kitchen, with guests at the table, the fire alarm blaring, and a roast of questionable doneness spattering up your oven. We've had them turn out from twitching red to that really heart-breaking gray. Never again!! This year we used your low and slow method, and it was an absolute pleasure. Our only variation is that we did not tie the bones back on. This allowed us to truss it up into a virtual tube shape for even cooking. Ours was pretty small (3.5 #) and I pulled it from the 250 oven at 117 degrees. Back under the broiler after 25 min or so rest (it was 130) for a quick color session and it was absolutely perfect throughout. Thank you so much for removing the mystery of the perfect rib roast preparation!

[harveyhagar]

I've said it before....THIS man needs to have a television show....THE BEST....

[StonerSmurfin]

@SipandFeast the way I have always done prime rib roast is with putting it in a cold oven, then turn the oven on to 500°F and once the oven is preheated set a timer for 5 minutes per pound and when the time is up shut off the oven and let it sit in the oven till the oven cools down (never opening the door from the time you turn it on till the oven is cooled). Makes a nice med-rare roast.

[Shaggywonda]

My late grandmother used to make prime rib every Christmas. My mom has the recipie but she still cant perfect it. It was medium rare on point every time with no temp gauges. Old heads knew how to do it.

[cinemaocd]

I always appreciate the level of detail and information in your videos: a recipe, a knot tying lesson, and some consumer testing info about the stock versus store bought base for au jus....One thing about collecting dripping for yorkshire pudding. You could make your stock for your au jus the day before, throw it in the fridge and then just yank the solidified fat off. Melt it in a muffin pan and make mini yorkshires in your oven that's hot after you've pulled your beef out. The key to making great yorkshire is to make the batter at the start of the day, let it rest and pre-heat the fat in the pan before you add the batter. You will have fully puffed individual yorkshires in the time that it takes for your roast to rest. The other thing is, I do roast potatoes, par boil them and pre-heat more beef fat on a cookie sheet and roast at same time in the oven with the yorkshires while the beef rests. Both take ~20 minutes to brown. If you have a convection fan you can knock that time down further...

[PreciousM]

You almost hit 1M. I watched your videos over a year ago your channel has grown so much. I’m so happy for you.

[Flavum]

There's a lot of bad prime rib advice on YouTube, but this is spot-on. Really nicely done. Bon appetit!

[TLMinecraft]

Every year for my birthday I have this dish. I get one twice the size and it feeds the whole family and I can have lots of slices. I have with roast potatoes and goose fat, sprouts, yourkshire pudding... I've had it for 5 years straight, and probably every single birthday for the rest of my life

[agentsculder]

My family swears by the James Beard method for prime rib. We prepare the meat just like you do, but we essentially cook it the reverse way. We crank the oven to 500F, and cook the roast at that temperature for 5 minutes per pound, usually 25-30 minutes. Then you just turn the oven off, and let it sit undisturbed for 3 hours. The roast comes out perfectly medium all the way through.

[vanillascooplinda]

I’ve been watching lots of prime rib videos in preparation for Christmas dinner. THIS will be my method & recipe. Sip & Feast is my first go to for any recipe.

[annsalty]

This is normally our go to for Christmas eve inner, along with Yorkshire pudding, creamed corn (Gulliver's version with heavy cream, sugar, butter, etc), and creamed spinach along with horse radish sauce. Yum!

[brentmohammed]

I like how thorough and direct your explanation was. That, with the precise measurements, the demonstrations and the experience based advices give me the confidence that i could do this. 👍🏽

[misscharlotte]

I just love your approach to cooking. Relaxed but precise. I dunno. That sounds wrong but it isn’t. You insist 9n some specifics that make the difference but allow for lots of flex elsewhere. And your relationship with the ‘judge’ is heartwarming. AND I love the things you cook. Like tonight’s prime rib. Bravo and keep it up. ❤

[chrisann]

That horseradish sauce looks amazing well the whole thing looks like chefs kiss and with the alcohol I will be sober 30 yrs and I actually have no issue with someone cooking with alcohol it’s just I wouldn’t know what to get or how it tastes so I just omit it your videos are just the best I look forward to them every week also look forward to Tara and James too ❤

[lemonygood]

Just came home with my rib roast and there you were! Thanks for all the recipes you share. This will be my Christmas recipe. Merry Christmas!!

[debbiel]

Thank you! On Christmas Day 2023, I made my first Choice Standing Rib Roast 7 lbs from Costco following your directions for cooking one. Followed the slow cooking method. It was perfect. Excellent explanation. Thank you so much.

[judyfrank]

I really enjoy that you include your family in your videos. It adds "personality" as well as great recipes and cooking instructions. Thanks, and keep up the great work! Would you link your roasting pan please?

[breakingdad]

Excellent. Not only a master class in cooking, but math, fire prevention, and knot tying also! Great job guys