- Today's episode, How to
Cook the Perfect Prime Rib, thanks for joining us. (energetic music) Well thanks for joining us on our culminating video
of the Roasting Series and what better way to
put an exclamation point on the Roasting Series then the rib roast. And we're gonna make it super easy. Prime rib, so bone-attached rib roast. To learn more about this cut, let's head into the meat lab
and talk to our friend Di. Hey Di.
- How's it goin'? - Fantastic because I'm makin' prime rib. - Ah, yes.
- Right, for the holidays. So we're makin' prime rib,
we're not holdin' back. Help people understand
what prime rib really is. - So prime rib typically is referred to as a bone-in rib roast. - Got it. - So you can get these from your butcher in a three-bone or four-bone portion. All you gotta do is look for
that Certified Angus Beef logo to guarantee that tremendous
flavor that's found in the rib. - We're also gonna do
an easy carve version. - That's a great, great idea. You'll ask your butcher to
remove those bones for you, and then he'll tie them back on so that way after it's done roasting, you just take off that string and you're ready to go and start slicing. - And we'll still have that
crazy good presentation. - Ah yes.
- I'm actually gonna try this carving myself. - Good luck, have fun. I'll be there soon.
- Thanks. So, here's the technique that
I'm hopin' I can accomplish. We're gonna take these back
ribs off of the prime rib, but then reattach 'em
and tie 'em, season it, and put it in the oven. It's really as simple as that. Listen, if you feel a little intimidated using a boning knife, go ahead
and have your butcher do it. It's really fine, they can do this. But if you're up to it, all we're doin' is sliding these back ribs off, meaning we're gonna follow
the bone that curves. As you can see, this bone curves this way. I'm just gonna kinda follow
that bone to remove these, and it just takes careful knife marks. What I've learned, after
doing a few of these is that if I get a few inches in and then start to push the whole rib a little bit away that helps. Also what can help is if you take off this large
amount of fat right here, that tail we call it, and I kinda mark each direction on that and cut down to the
bone then from my marks and go right to the bone
and then remove that okay. Then I can see even better what I need, you can kinda see how this is startin' to turn into a majestic rib
roast, majestic prime rib, meaning bone-attached rib roast. And I just keep working that back rib off. And boom, it's off, okay. Then, we're gonna do
the fun part of tying, reattach it just for
the presentation, okay. Even better, if you wanna make
this thing look really cool, is to take this back rib, and
this is called then frenched. So I just remove what we
call this little finger meat between these back ribs and then it'll look even more majestic. We'll tie this back on with some of the butcher's
twine we have here, so I have this spool and some individual pieces
cut generously long right, so I want them really long,
so it can kinda wrap and hold and secure this whole
roast between the bones. Do a couple twists when you do this tie, so it helps secure it. Right, nice and secure
to keep that back rib on. Don't make nice bows, instead
make a super-strong knot here. See if I can do this with my
fingers with the gloves, yes. We'll do that, times, let's see this is a, this is a four-bone rib roast, meaning it's about half
of a full rib roast which would be seven. So, you're either gonna get a three-bone or a four-bone rib roast. And, what does this weigh? What's that Gavin? - Six pounds. - About a six pound roast. Nice and secure, boom,
and then take the excess, just snip excess string off. All right, so we have
this majestic rib roast, and now we're just gonna season
it and put it in the oven. It's as simple as that, okay. Generous amount of salt and pepper. Again, easy standing rib roast is what we formally call this, bone-attached rib roast or
standing rib roast or prime rib. Generous amount of salt and pepper. The person lucky enough
to eat these back ribs. Oof, keep those for yourself maybe. If you have extra just
keep your seasoning. I don't know if you noticed this, but I keep salt and pepper
on hand all the time. About two parts salt to one part pepper. You know, the benefit of the bone is really it's just such
an amazing presentation. But the reason we did the easy carve is so that when you go to slice this at the table or on your carving board, you don't have to worry about
negotiating those back ribs. You can just remove the back ribs and slice this as a boneless rib roast but then present it to the table as if it had the bone attached. Boom, we'll put this in the oven. So, we're doing it on our sear
of 15 minutes at 450 degrees. And, I'm gonna set my Roast Perfect app. Let's see, I've got a bone-in
rib-eye roast, prime rib, weight of seven pounds. and I would like a degree of doneness, let's see degree of doneness,
what's everyone like? What do you like? No, I'm not doing medium well. What do you like? Sounds good, we're gonna do medium. All right, start. 15 minutes of searing started. All right, so we're outta the oven, let's just put a thermometer in there and make sure the
temperature is our target. It's right where we wanna be, so we're lookin' good on our temperature. And now we make sure we let it rest. For this size roast, 15 minutes. (timer ticks then goes off) Here we go. Now, let's get it carved and then we'll get these strings off. We'll snip each string, and you can see these back
ribs just come right off. Take the strings, and I'll
try to get rid of those and then we'll just essentially have a boneless rib roast to carve. Let's carve this guy up. So, it's a generous cut on a rib-eye. I usually do about 1/2 inch thick. That way everyone gets
essentially one slice per person. So to recap, we started with
a high-quality prime rib. We had a technique where
we carved it pretty simply, but your butcher can do that don't forget. But then reattach 'em and tie 'em. We season generously with salt and pepper. Seared about 15 minutes at 450 degrees, dropped the temperature to 325, and that's where we spent
the bulk of our time roasting and then the all-important make sure you rest for 15 minutes before you carve it and enjoy. Thanks for joining us in the test kitchen. If you enjoyed this video, be sure to like, comment, or share. And above all, enjoy each
other's company at the table. (energetic music)
