Prime Rib in Oven Recipe - How to Bake Prime Rib

hey everybody i'm joey and today we're making that holiday favorite prime rib and man does this smell good so follow me and let's turn up the tasty [Music] so uh the holidays are just around the corner and if you're like me you want to serve your guests something that's well it's kind of simple but really delicious and that's where the prime rib comes into play now i broke this down in another video we published talking about the prime rib and what it is but simply put it's a bunch of rib eyes side by side or really the rib eye before it's sliced away from the roast so here uh we have a smaller roast this is about three or four pounds it's actually left over from another big cook i did this is a this standing rib roast also known as the prime rib is a very large roast about 15 18 pounds somewhere in there and it is really simple and truly a decadent dish so let's go ahead and dig in the first thing i want to point out is it has been tied up you can buy these boneless or bone-in this one is bone-in and actually what i've done is i asked the butcher to separate the meat from the bone and you'll see that right here so we had to tie it up to keep it together now why would i do that well simply put when this is done cooking i'll be able to remove it from the bones and just slice right into it if it's left on the bone while it's cooking no problem but you're going to have to kind of carve down below so this is a way to uh just make it really simple now you might be wondering hey joey why not just buy the thing without the bones in it well it's because there's some really excellent rib meat here on these bones and it's a really nice stack so i like to buy it on the bone but have that trimmed away wrapped up so let's talk about seasoning this thing look it really is a blank canvas for whatever you like i'm going to talk about what i'm seasoning it with today but as i always say be creative use what you like experiment a little bit the first thing that we have here is about two and a half tablespoons of big tasty steak rub it's a simple rub we created ourselves and you can find it on our website go ahead and pour that in there over here i have about three tablespoons of different herbs thyme oregano and rosemary chopped really thin this is going to bring some of those savory elements to the cook now you could also add garlic but my big tasty steak grub already has a lot of garlic in it so i'm not adding any minced garlic here plus sometimes that stuff can tend to burn as it cooks so i just use garlic powder over here i have one and a half tablespoons of extra virgin olive oil so i'm just gonna go ahead and pour that in and now that that's in it's gonna get off this fork right here and we're just going to mix this up and what we really want to do is just create a paste that we can apply to this roast look if you're cooking a bigger roast go ahead and adjust these measurements so that you can season the entire exterior of this roast it's going to be really hard to overseason why because it's a really big cut of meat just look at this thing look at it would you it's a big cut and most of it's right inside where does the seasoning go well around the exterior so you're just going to have the seasoning around here but you're going to be cutting that open and all this is going to be on season so don't be worried about over seasoning it be worried about under seasoning it so now let's get ready to get messy and so i'm just gonna take this paste right here and uh go ahead and get it out why am i using that fork let's just go ahead and rub it on there get it in there real nice like look at that already getting some great color on there that's going to be a great bite right there this was already tied up before it was scored it was done by the butcher so um we're just going to go ahead and leave it as is for now now see guys look i'm all about authenticity here with you guys i ran out of seasoning this thing still needs more seasoning so i'm going to go ahead and double the batch and i'll be right back all right guys i'm back now let's finish getting this thing seasoned like i said earlier the one thing i need to be worried about is under seasoning it not over seasoning it so we got a little bit more paste here let's go ahead and get that applied now i actually even want to try to get a little bit in that gap that's there try to get where that bone was separated from the meat now i don't see much point seasoning the bottom sides of those bones you could though something that you're worried about all right now that this is fully seasoned we're going to get it into a roasting pan and then into the oven no point in washing my hands they're still dirty and i'm going to need it to pick up this roast and we're going to go ahead and set it right in there now you'll see i do have it on a wire rack it's not really necessary with this bone in because that bone is going to create some space at the bottom i would definitely use the rack if you're cooking a boneless prime rib to allow that air to circulate around the roast as it cooks so now i'm gonna wash these dirty paws and we're gonna get this bad boy in the oven okay as you can see i have this set just below a rare temperature at 119 degrees that way when i pull it out it rises we should finish the cook around 120 530 degrees fahrenheit why am i using that well ask anyone who cooks any butcher any chef the number one question they get is what is the right time and internal temperature well the time really depends upon a lot of different factors don't cook to time it's bad because you get something that's much thicker it could take much longer so i always use something that gives me an instant read as it cooks look even the best carpenter is not going to build a great home if he only has a hammer so make sure that you have the right tools in your kitchen for the job now if you want to know about what's the right temperature we make that easy for you right here with our meat temperature guide magnet and it will tell you the right temperatures for rare medium rare medium medium well and god forbid well done look if you've been watching my channel for any length of time you know that one of my favorite things on long cooks is to go search for conspiracy theories online today we're looking up aliens be right back [Music] okay so it's done and as i said at the beginning of this video this smells absolutely incredible i can't wait to dig right and just to recap the process it took an hour and 25 minutes of total cook time it was 10 minutes at that 475 degree and then we kicked it down to 325 degrees fahrenheit for the remainder of the cook we took it out it's been resting for 10 minutes in that time we removed the strings you definitely want to do that so you don't end up with that in your bite the other thing that we've done is we've just separated the boneless portion from the bones down here and as you can see look at all that really incredible snack beef but now it's time for the moment of truth let's go ahead and cut in and see how it looks [Music] so here we can see it's just a little frankly more done than i would like i don't do this cut a whole lot but i'll tell you what it's still going to be great eating this is a i would call like a medium temperature i would have liked to seen it a little bit closer to a medium rare but now for the moment of truth let's just cut off a little piece right here and get a little bitesies a big fort it's so tender it's so flavorful on the outside you're really tasting that big tasty steak rub come through in each and every bite it also has just a really flavorful crust on it look if i were gonna do this again maybe i pull it out at a 115 degree temperature maybe i pull it out five degrees lower to get closer to our target temperature no matter what happens with our cooks you know we've really taken a spirit of authenticity with you our audience look we're not perfect sometimes things don't come out exactly as how we would like them and we want to be again authentic in our approach there but i think what happened here is as we were cutting on the exterior maybe we should have done a cut right down the middle because that has a really nice color look there's very little gray in this thing at all so i think what we're really seeing here on this first piece just to contrast the inside there look at that so juicy get that camera i mean look at that that looks absolutely incredible let's contrast that piece with this piece right here well i mean gosh i think i need to redo that because this is a medium medium rare temperature especially here where it was sitting on the bones right down here on the bottom i mean that even looks almost like no that's a medium rare right here on these bones so again look at this look at that nice color that looks very nice very nice i think i was too hard on myself on the initial review you look in from where i'm at you're just looking in and seeing the color and making whatever reaction you can make but i would be thrilled if any restaurant served this to me also one thing i want to bring your attention to here is that meaty little bone that's going to be an excellent treat and why wait [Music] all right everybody if you like this video you know the drill go ahead and hit that big thumbs up like button or even better subscribe to our channel not only do we release a cooking video every single week but we've been hard at work on some truly exciting content our meet america show it's a podcast and travel cooking show where we visit experts on location in their restaurant kitchens to share their meaty recipes that you can recreate right in your own home so follow along as we turn up to tasty and i'll see you guys soon you

Channel: Red Meat Lover

Views: 325,198

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Id: AiCmcXCXF6U

Length: 11min 49sec (709 seconds)

Published: Thu Oct 01 2020