how to make a PRIME RIB DINNER from START TO FINISH

[Music] so today is the big day it's our last real big savory recipe of the year we're making Christmas dinner holiday dinner whatever holiday you celebrate we're making prime rib last year we covered how to make a big Chateaubriand beef tenderloin and with it we learned had turned bones into beef stock which we then turned into a reduction sauce so I'm not gonna cover beef stock in this episode if you want to learn beef stock I'm gonna leave a link down to the Chateaubriand video it's also the first video on my homepage give that a look and you can make your wine reduction sauce whatever you want to do I think today we might make a little bit of a jus and use some beef stock that we have we're gonna cook it using the same principles that we've cooked our petite filet our Chateaubriand all the meats we've ever sort of cooked on this show it's all the same kind of idea you can just wrap your head around the fact that whether we're grilling it outside or we're cooking it on the stove or in the oven the result is always gonna be the same thing and how we arrived there might be a little different but we're looking for the same things to kind of determine when it's done and what's perfection today we're starting a three day process essentially today is day one obviously we have our prime rib now what we have here is a three bone prime rib this is a prime grade so this is a beautiful piece of meat it has the bones and so today what we're gonna do is cover how to remove those bones and then get it wrapped and dry brighten and throw it in the refrigerator so let's get this out of its bags hone in your knife get it as sharp as you can just open up your bag [Music] try and keep these juices contained as much as you can now get everything nice and dry everything's kind of got all this moisture on it and it's slippery and I'm gonna get all of that blood and everything in the bag nice and clean so this thing's not moving around so much now I just want to thank Grand Western steaks for this beautiful piece of prime rib that they hooked me up with basically what you're getting is this nice eye right here this is the eye of the the rib eye essentially this is essentially just a big rib eye and when you get like a three bone roast like this you want this thing this is called the rib cap this meat right here is some of the best meat ever and when you get this on the Chuck end of the cow if you asked your butcher for that this meat is a lot bigger than you do when you get it on the other side so it's always good to ask for three bone prime rib from the Chuck end and I get the best kind of grade you can now whatever you butcher things like you have to mate you have to make some decisions I'm gonna be taking the bone off and I know that usually there's this piece there's this muscle right here and usually it's very very tiny like a sliver of meat and I usually cut that off that's another chain connected to this piece of meat and it's got a lot of grisly stuff to it but that piece of meat looks actually pretty big so I'm gonna try and trim off this fat and just kind of roll it up into part of the roast and see if I can make it work if it doesn't I can always remove it and just roll this up into a nice round roast the idea is we want to make this as round as possible so it cooks evenly and sort of kind of is that nice pink from edge to edge the first thing I want to do is get the bones off what you can see is the three bones right here and this is all bone right here but I want to sort of preserve this piece of meat so I'm gonna start to kind of peel that back so it just peels right off put my scraps in this bowl so basically I'm gonna cut along this seam down and cut the bone right off so just follow your knife and just try and kind of slowly start to peel these bones away [Music] so you're just kind of pushing your knife against the bones to keep as much meat as you can on to the roast and then you've got these bones right here you can just sort of go in and remove them we're gonna keep this and we're gonna roast this like we're roasting ribs separately from the roast so people can gnaw on these bones and eat this meat but we're just gonna treat it differently than the roast so I'm just gonna put that aside for now so now I have this left over and you see what I mean it's really not a lot of meat on this little chain here I'm just gonna remove it it's not even worth it for that little piece of meat now just clean up all the sinew and the fat that's easily removable all this little sinew right here I want to get rid of all that [Music] so now we've trimmed it I know it looks like we took a lot of fat off but that's that's not doing anything for it you've gotten a lot of fat running through this prime piece of meat and we want seasoning to bust through we want to be able to sear all of that we're gonna be able to cook those ribs the same way we're not gonna waste that but like this piece of meat right here we want that beautifully cooked all the way around seared browned flavor develop and so that's why we trim it the way we did so I just have some kitchen string here I'm just gonna go in and try and make this as circular as possible starting in the middle I basically just do a regular knot that I just kind of spin around twice and I'm gonna cut that off and take another one maybe an inch half an inch 3/4 of an inch from the other one you do it again [Music] see how even that looks now you know it looked all wonky before you didn't have any faith that was gonna look good but that looks beautiful and that's exactly what I want to see as a former or super picky eater like I don't want all that junk around the side I know some people might scoff at that but we're gonna make stock and Jew out of all the scraps we're gonna use the bones you can always do something with the scraps oh I don't know if you're a picky eater and you kind of just want that clean perfect nugget of meat I don't blame you so this is perfect I'm super happy about this so I'm just gonna get this onto a tray that I am throw in the refrigerator so now like I said you want to season it and for me today I'm just gonna use salt and I'm just gonna season it like I would generously which you should always do like I'm gonna cook it and I'm just gonna let that sit so just nicely coat it off it's okay this is a big piece of meat it can handle it so what I've started to do when I do a two-day dry brine with something that isn't a poultry that has something that doesn't have poultry skin I like to cover it for the first day it's dry brining and then tomorrow what we'll do is check back in and uncover it and then allow that surface to sort of dry out in the past when I've exposed the meat in particular only red meat in the refrigerator for around two days the texture of the skin becomes a little bit rubbery so what I'm going to do is cover it overnight tonight and then tomorrow we'll uncover this is now going into the refrigerator overnight we'll check back in tomorrow [Music] so this is day two I just took it out of the fridge took the top off you could see that salt has sort of dissolved into the meat and doing its thing now we're gonna uncover it put it back in the fridge and let the surface of the meat dry out so we can get a nice sear on it now I got the rib this is completely optional you could save the scraps and the rib for beef stock or jus but I saw Mario Carbone take this off and then treat it like beef ribs he's a famous chef in New York City a famous Italian chef does it right but this is like a rack of ribs so if we treat this like a rack of ribs we can still get some something delicious out of it so I'm just gonna now salt this this doesn't need as long of a seasoning as the the rib roast does I'm just gonna get this seasoned with salt let him hang out in the refrigerator and we're just gonna roast this alongside the roast and give it the time that it needs to be really nice and that's at tomorrow's the big day of cooking we're gonna let this sit overnight again and check back in tomorrow if you didn't get your Christmas time sir you're not gonna get in time for Christmas but you can still get it linked down below check it out so I'll see you tomorrow so here are date three in our prime rib making process for our Christmas dinner I've taken the meats out to cool a few hours ago to come down to room temperature to get them ready for us to throw into the oven which I have preheated now at 300 degrees the temperature doesn't matter so much because we're cooking it based off of an internal temperature which we'll be using a thermometer for this is what the prime rib looks like after two days in the fridge with salt the surface of the meat has dried out significantly the color has darkened it's sort of concentrated a little bit that salt has penetrated deeply into the meat and now that that surface is so dry we can get a beautiful sear on it so it's looking great and then we have our ribs which we're just gonna cook it like ribs alongside with our trim and a little bit of mirepoix vegetables and that's gonna be the base for our zoo later down the road we're also gonna be making a horseradish cream which is basically just three ingredients horseradish mayo sour cream mixed together you get horseradish cream and I have some stock already heating up this was in my freezer again if you want to see how to make stock I have the video from last year and so here's the vessel that I'm going to be cooking the prime rib on and as you can see I have my trim already on here basically what I'm gonna do is I'm gonna take this wire rack and I'm going to put it right in the middle of this sheet tray then I'm gonna take all this trim and the mirepoix that I'm gonna cut and I'm just gonna scatter it around create lots of space and airflow for this stuff to brown real nice and we're gonna get some nice fun on the bottom of the pan and it's gonna create really delicious as you perfect so now I'm gonna start to chop up my vegetables throw them in here I'll just go through and roughly chop your vegetables not all wonky sizes whatever size you want just kind of keep the same size throughout [Music] well I got this rib and I kind of just had this idea I've made in the past these appetizer ribs which are just like the ribs that are cut into individual ribs and roasted so they roast a little quicker so I think I'm gonna do that and just kind of sort of scatter it around here so that I don't really have to do anything at the end and there's gonna be some nice kind of crust that builds up over the cooking process on these big individual beef ribs and then just serve it like that so what I'm gonna do is you can sort of see the bone is here here and here and then there's meat here and here and I want to leave meat on either side of all the bones so I'm just gonna take it and just sort of follow it and just cut down like that so you get these big ribs I want to get these oiled and then I want to add pepper we've already added salt just gonna get a nice pepper crust on them then into the pan [Music] now first I want to just get all any excess moisture that's still on this thing off of it it really shouldn't be any but it's always good to just give it one last dab with a paper towel and then the same thing oil and pepper so I'm going to get this next to the stove and I'm gonna get a pan on high heat super hot we're going to sear this real hard on all sides then pop this in the oven now once this gets seared and I put it back on the sheet rate that it's gonna roast in the oven with I'm gonna take my thermometer I'm gonna stick it into the roast and keep it there throughout the entire cook so I can measure the internal temperature and whenever it says 125 to 128 degrees that's when I'm gonna take it out of the oven and let it rest for a good 30 to 40 minutes up to an hour before cutting it open and hopefully seeing perfection so let's just get right into the cook [Music] so now that's a in the oven at 300 degrees that's gonna cook pretty slow so we got two hours maybe at least but for now I'm gonna get my horseradish cream made so that's out of the way so let's just do that very simple we think about a quarter cup of mayo or essentially one part mayo to one part sour cream I'm going to take about three tablespoons of this horseradish you can add a little bit of that horseradish juice to loosen it out of it sort of the texture you want now that's good that's got some tang to it cover it up and put it in the fridge so now we're just gonna wait for that beef to cook we're gonna keep an eye on it it's at 54 degrees now I'm gonna say at around 80 to 90 degrees internal temperature whenever this says 80 or 90 degrees I may rotate the beef just to kind of get even cooking on the thing other than that final internal temperature we're targeting is 128 degrees that's my personal favorite if you like it a little rarer you can pull it at 120 or 125 if you like it a little more well-done pull it around 130 or 132 and then let it rest [Music] so we're almost there it's been cooking for like over an hour hour and a half and the thing is it starts off slow but then the pace picks up so the next 15 17 degrees are gonna go by fast so I'm gonna stop to prepare my next move we're just going to be to get the prime rib out of the oven I'm gonna get the prime rib that's on that roasting rack off and let that cool off the heat that's a big piece of meat so I can let that sit for like an hour and still gonna be fine we're gonna make sure that the Biagio is nice and hot so that's what we're gonna work on while the prime rib is resting and then I'm going to see if those ribs are cooked the way I want and then I might throw them back in so let's just go get set up [Music] you [Music] get it to a thickness that is not a saucy thickness but not like a really loose liquid it's sort of in-between so it has a little bit of body but it's not really saucy and clingy they could skin off this fat but I actually like that that's kind of like a an insulator for those you it's gonna keep it nice and hot and you can kind of tell when it's done just kind of eyeballing it like it shouldn't move as loose as like a water but it should have a little bit of a slower kind of suede to it that gives it it's got a little bit more viscosity to it and it's that in-between of a sauce and just like you know broth or something like that again it's up to you if you want it thicker you can cook it with a roux you can add a cornstarch slurry you can kind of make it however you want but this is just very floral broth very beefy it's got the herbaceousness from the bay leaf and the thyme and the rosemary and I could reduce this down and I could thicken but we're good we're just gonna serve it up now our beefs been resting and right now it's around 139 internal temperature which is just going to be a perfect pink [Music] that's hard to talk right now because it's so good now if you did your job right you could taste a piece of the center it should taste seasons like it's been salted deep into the center of the meat you added enough salt if you can taste it in the center of the meat which is good then you got these ribs over here you can just hear that type of person just start gnawing on that meat you can cook at all it's fall off the bone or you could cook it totes still got some texture to it whenever you want you've just created control for each part of the prime rib that's why I like this method so make some good beef stock that good beef stock is going to be basically be the key to a good as you there it is guys I mean prime rib old school but still delicious and perfect for a Christmas dinner so I know you guys can't get the Christmastime hoodies and shirts in time for Christmas if you order them anymore but you could still get up so I'm going to leave the link down for it still in the description if you want it you'll get it a little bit after Christmas you'll have it for years like I wanted to create like a little Christmas thing that didn't look really terrible so it's good to have for the years to come holiday plan of attack is still on sale so that big giveaway for my patrons and those who purchased the plan of attack that's about to be announced next weeks I can't really form sentences right now so I think I'm just tired I'm getting burnt out and ready for a little vacation so that's all that I have today I'll see you next time until then take care of yourself and go features

Channel: NOT ANOTHER COOKING SHOW

Views: 381,910

Keywords: how to make a PRIME RIB DINNER from START TO FINISH, prime rib, how to, how to cook, how to make, buzzfeed tasty, food network, christmas dinner, prime rib sous vide, christmas dinner recipe, christmas dinner ideas, christmas dinner table, how to make prime rib at home, how to make prime rib in the oven, how to make prime rib au jus, how to make prime rib gordon ramsay, perfect prime rib youtube, au jus recipe, horseradish sauce for prime rib

Id: -YSj4qQyvJM

Length: 21min 31sec (1291 seconds)

Published: Tue Dec 17 2019