How to Cook PERFECT Prime Rib Every Time | SAM THE COOKING GUY4K

[Music] welcome to the world of the glorious prime rib we've been asked for a while to do one we're coming into fall the holidays will be approaching at some point and you might like this is a good option instead of the usual suspects now look there's a few ways you can do this you could smoke it you could grill it you could roast it we're going to rotisserie it and for those of you that don't have a rotisserie don't sweat I'll talk you through that all along the way but regardless it's gonna be fantastic and look what we're starting with 6.02 pounds of a prime rib and in this case a prime prime rib it's not choice it's USDA prime and look hold on the way paper look at her him zim whatever the marbling is what tells you that it's prime it's what gives the extra flavor because it's extra fatty little ribbons of thought running through it now this is a three bone three bone one two three and in this case this one this butcher shop that I go to they cut the bones off and then tie them back on and why would they do that do you want to guess why max later ah well yes yes flavor because when you cook things with the bone the bone brings extra flavor but they cut them off and tie them back on because it makes carving this thing after-the-fact much easier most civilians don't want to have to take 130 degrees 6 pound piece of meat out of the oven and now trim off those bones yes you could cut them into big thick slabs with the bone attached if that's your thing but generally you'd want to separate from the bones and they've made it easy to get all the benefits of cooking with the bone with none of the hassle so here's the plan we prep it very simple we rotisserie it it's not the right word we prep it we stab it with the rotisserie Forks we get it over to what we're gonna cook it on we'll talk about that and it's kind of a piece of cake a couple things to do while it's happening but it's the best the best ever and it's it's deceptively simple it really is whether you do it on the rotisserie or in the oven or whatever okay here's how we start with some mustard it's gonna go on the outside but it's not regular mustard it's horseradish mustard it's a great frickin start mustard it's gonna add a tiny bit of flavor not too too much but we use it because it's gonna help our seasoning stick perfectly so we want this top sides all the way around and really your hands are the best tool for this folks the absolute best tools and a good butcher you'll see there's not too much fat they will take off what is really unnecessary okay so once you got mustard on and look if you had regular mustard you could use it it will not come out at the end tasting like mustard it'll just be better now we season and I have kosher salt black pepper and garlic powder mixed together and it's a big piece of meat so we can season liberally start here it'll help make a nice little crust when we're all done we got some fun stuff to do during that you're gonna really like okay last hey fly hey fly off when you think you've done a good job now we can step and here's what we've got the stabbing utensils what these guys come out so what you want to do you want to insert the giant what's this called max the rotisserie meets a little pointed so you're pushing your fitting on the other side for it to come through and when it does that there we go okay now the prongs go on one on each side let's start over here you can clean your hands after don't worry about it right now we go push hey stop that we push like that and then this one comes on and it goes in the final push there you go okay once it's in we're gonna just tighten it just thumb tight because we want the placement to be perfectly Center and I know it looks like it's pretty Center right here but you know this is gonna slide into the little mechanism so you finish it over there so thumb tight for now so nothing falls off we wash our hands can sit for a solid half an hour or so because you don't want it to be cooking from ice-cold I took it out of the fridge an hour ago could easily use another half an hour cool wash your hands we'll go start our flames fire we love the fire part this is a caliber proko motto clearly it's a Quemado cooker it has a reputation for having the longest amount of burn time with one point of fuel than any other comodo cookers in the business this is our instrument of rotisserie today it's fantastic it's got a big heavy top you can see look at the inside I've used the hell out of this thing by the way this is not an ad I just love it I've had it for quite some time what I like is what we're gonna use today this is called a rear blaze basket so we'll fill this up with charcoal it will burn away the roast will turn here in direct heat and help it cook evenly and slowly and perfectly so this is called a chimney it's one of the greatest things for starting charcoal ever invented you fill it up with charcoal you gather stuff newspaper underneath it or in this case you can see I've got three little bundles that are natural lighting starters it's not chemical there's no taste there's nothing so all I do is I'll take this light these three guys set them down here and in about 25-30 minutes that will be Freddy to go to dump in and we're off to the rotisserie races there is nothing like cooking on charcoal ladies and gentlemen short of natural wood I just love the way it starts and by the way the second that starts my neighbors are like what the [ __ ] is he making now and I want some when this is ready max will pop up that little cool black screen with a bunch of my faces on it and on goes the prime prime rib here's the plan we pick up the chimney you can see look white white charcoal now my top by the way I hate this freaking glove it's slippery I went to get one of those mitts today and I screwed up on my time we dump this in here all right this is hot we put this down somewhere over here now that's what we're talking about how we come in with the roast Co beautiful this kid is so excited we put it in quickly cuz it's hot oh why wasn't i thinkin about this let me just get another thing turn it on see if it spins it doesn't spin that means it's not in it means I gotta put that stupid glove on again it doesn't work here we go nope nope what is the problem here there we go I kind of want to slide it over a little bit so here's what I have to do do this very carefully loosen that side loosen that side put the big glove on and it's in okay here's what we do we leave it okay the goal is to get this up to about 350 375 and you can see it's raising beautifully between the dampers at the bottom and the top will open or close enough to maintain it at that temperature like we've hit 350 so we'll close them a bit to give it less oxygen therefore less temp now we make a basting sauce about half an hour after I've started cooking you want to start basting it we're gonna make a tremendous basting sauce tremendous with the following ingredients a stick of butter I know I know it looks like a lot don't worry about it you're gonna be fine olive oil beautiful fresh garlic beautiful rosemary fresh suppose you could use dried if you didn't have fresh but I'm gonna tell you try and find fresh so this much look maybe two stalks worth and then we'll chop it up it doesn't have to be too fine but you chop it up a little bit and you bring out more of the rosemary flavor put this in we have fresh thyme take some of this which is a huge pain in the ass to deal with but beats the hell out of dried thyme and the key is you take one of the stems and you go down or backwards from the way they grow and they just come right off it grows like this you start at the top come down there you have it then when you got a decent amount of that end quick little chop scoop it up put it in the last thing we're gonna add is a little soy sauce now it's not gonna make it Asian in flavor it's not gonna make it soy sauce in flavor it's going to add Amami which is of the taste you have salty sour sweet and bitter it's the newest one from like the mid 80s its umami and umami was recognized in Japan in the early 1900s I sound like a professor now but really it's the it's the taste of savory from from things like meat and and cheeses and it really tastes take it really takes your taste buds and just has them go a little of this a little soy a little anchovy paste a little anchovy sauce a little Parmesan cheese kinda gets you to the same spot but in this we'll just put a little couple tablespoons of this they're going the flattop it'll start melting and coming together in the meantime we're make a basting brush stay there out of the rest of the time that we have this little time bundle here's what I like to do watch just using this elastic thing that comes from the store I'll cut this off it'll stay there now I'm gonna use two different two sets of chopsticks for a handle I'll cram them in here one and two like this okay now we'll take some string cut it get rid of this and now we're just gonna make this thing super tight so it doesn't come off like this you do the double knot so when you pull it tight it doesn't unloosen then you can do a single on top and now look at you've got you've got like a little mini witch's broom but when you start to mix it in think about it with all this goodness and then you start to base that on the roast give me a break that's gonna be crazy and as soon as that butter melts off we go you know how good that's gonna be don't even need to tell you know I don't here we are let's have a look oh oh hey there gorgeous look at you just appreciate what's going on there you get that oh now we start basting so not only you're getting garlic and butter and olive oil and rosemary and soy but you're getting the benefit of this time brush it could be anything you could have used a rosemary brush we're lucky making a chicken at Thanksgiving or a turkey put sage and rosemary and thyme in this don't forget the ends and you hear it sizzling now so I could be collecting the dripping juices that's generally not my thing when I do a rotisserie prime rib but I will make a sauce that we can serve with it and that's my favorite thing to do all right give it a little rest for a bit do this about every 15 minutes and you'll be fine before I make this horseradish cream which is maybe the greatest accompaniment to a prime rib ever known to the entire planet let me explain how you cook one of those if you don't have a rotisserie could easily do it in your oven put your oven on to 350 375 do everything that I've done put it on the rack because it's heat all the way around you don't have to turn it it'll be fine you can still baste it in there I would put it on some kind of rack to raise it up so the heat goes all the way underneath and then we're gonna pull it out when it's a between about 125 and 130 degrees just like I'm gonna do over there and then we'll let it rest that's the only difference not a rotisserie it's in the oven on a grill like this if you have three burners turn off the middle one and then the prime rib goes in the middle indirect heat so there's not heat underneath it blasting away that's the way it gets cooked through too fast you don't want that so I'd say you go same temp on here you might want to turn it a little bit because it's facing this way and the sides are gonna get the heat coming from there so take it you know every half an hour and turn it a quarter turn so it's evening out the heat that they're getting from these sides cool and then the only other real way to do it is eat it well there's eat it raw which have at it Sparky I'm not condoning that or smoker I put on a smoker about 250 degrees let it do its thing it's going to take longer you can still based it on there if you want it's all gonna be good it's all gonna be good or just cut big slabs of it raw and throw it on the grill and call it a day horseradish cream starts with sour cream just like that next is prepared horseradish look you can go get horse radish root and grind it but prepared horseradish is not horseradish cream like we're making it's just straight horseradish so add that we can always add more that fly would [ __ ] off we give it a little Dijon mustard little graininess to it and then chopped parsley beautiful little squeeze of avocado oil finally a pinch of kosher salt fresh ground pepper and we mix the mixing part is always fun for me and you know what you do after you mix max we taste all right now I'm telling you prime rib without that is like it's like it's like a cheeseburger without the burger it's an essential part of it it really is do you know we do now max we wait we base let's go home and hello handsome loss this makes me so happy doing this it really does so you don't want to over based but you want to build up a little kress so maybe one more time we've got a little while to go so you don't need to see it I'll baste it maybe once more and when we come back we're eating large there it is look it's there we're ready it's beautiful Annelle we'll turn her off look at look at look at the gorgeousness of our friend here sure take it off max she take him or her off max let's get our friend left take this down and here we go and then we're there and gorgeous so let's do this let's take these prongs out stupid glove I hate that glove don't ever buy that glove ever no you know we do max but we let it rest 15 minutes covered in foil tell me when you're ready one more this way look this is important this is the time that lets the juices reabsorb back into that giant primal cut of meat if you cut it right now it'll be delicious but all the juices will run out like you've poked a hole in an aboveground swimming pool and it'll be dry in no time especially tomorrow when you want a roast beef sandwich after 15 minutes the angels sing and you remember the bones had previously been removed and tied back on so let's untie them by cutting off the strings right yeah so string it's good come on go right here come over here you know we get rid of this just like my fingers oh my god gorgeousness look at that gorgeous yes okay so let's do this sorry let's go look you know the outside is gonna be more well done correct but look at gorgeous that is you know the only thing I don't like about a rotisserie is the hole but it's max could you ask for anything better no so this for me is close to medium as we get more into the center we're gonna get more medium rare but this right here come on you should just feel how soft and tender and a Gleek let me take you through the bite before it'll slice its USDA prime which means it's got extra marbling which means you can taste the extra fat in your mouth not in a bad way in a delicious way but I'm getting just gorgeous garlic and the thyme and the rosemary and I know that that soy sauce is playing a very important part in making this thing extra savory in my mouth but I'm not tasting soy sauce at all just oh my god did just straight deliciousness look at that kid look how beautiful that is is that fantastic and then for those that like the bones and a lot of people like to chew on a bone they just popped right off there's no cutting around them there's no maiming the whole prime rib ruining it just to get the the bones off like gorgeous on that side gorgeous crispy beautiful crust on that side amazing but the one thing we haven't done yet max is the horseradish so a little bit I just had a little outside piece I blew on it it's not hot anymore could you have made gravy of course should you have I don't think so I think this is the answer what have we learned by as great a piece of meat as you can treat it with respect just horseradish mustard salt pepper garlic powder on the outside into a 350 375 oven rotisserie or lower if you're gonna do it on smoker and then you baste it and if you don't want to make a time brush just put extra time in with the butter and the olive oil and the garlic and the the soy and the rosemary and then you just deceptively simple I said that at the beginning but here's what I want to say I'll say thanks for being there thanks for watching we love that you're there we'd love that you contribute we love that you comment and we want to know what do you want us to make put that in the comments below all right all right all right time for us to go eat some prime rib right now because I'm a thinking man it's 5:20 in San Diego not 4:20 it's not always 4:20 it's 5:20 in San Diego and this is family dinner tonight everybody's coming over [Music]

Channel: SAM THE COOKING GUY

Views: 1,509,743

Rating: 4.8859439 out of 5

Keywords: perfect prime rib, prime rib, sam the cooking guy, prime rib recipe, cook prime rib, how to cook prime rib, prime rib cooking, cooking prime rib, how to roast prime rib, how to make prime rib, rotisserie prime rib, sam the cooking guy steak, how to cook perfect prime rib, recipe prime rib, best prime rib, best prime rib recipe, cooking perfect prime rib, rib roast, rib roast recipe, prime rib roast, cooking prime, cooking prime rib roast

Id: 9WAC42AvZsg

Length: 24min 40sec (1480 seconds)

Published: Mon Sep 16 2019

Reddit Comments

[u/ShaaaaaWing]

Sam was extra irritated today.

[u/durtymickmoon]

So, I've watched video twice. I know it's a 6 lb roast you want to roast at 350- 375 degrees till meat internal temperature is 125 - 130. Can some one tell me actual cooking time? An hour and fifteen mins.? Hour and a half? Until you've consumed 2 or 3 drinks?