The Best Prime Rib | Prime Rib 3 Ways

in this special episode we're taking three of our best prime rib videos ever and we're giving you more tips more tricks to get this done to get it the best way on the table to make it the best holiday meal ever so come on cause the chairs are gonna fill up at the table fast [Music] hey thank y'all for stopping by for a special christmas edition yes it is hey it's about christmas you're supposed to be giving so what are we doing we're going to give you an extra video this week before we begin i got a little favor i need to ask of you a lot of you are subscribed if you're not remember to subscribe and hit the notification bell because i still get every week some of them saying hey i thought you'd quit making videos but also a thing that is very important that helps our channel grow and it tells the folks at youtube hey i like this hit that like button but also comment that's going to help this video reach more people help our channel grow but what are we doing we're sharing the food and love with everybody out there so like and comment we'll answer it back i'm trying so let's get after some more prime ribs the one that come out first and so many of you have cooked it and it's got over a million of views it does that is full proof prime rib you're going to put this in the oven at a 500 degree temperature and then when it cooks so long you're going to turn it off and let it just go ahead and cook as it cools off now some of these newer ovens that they have come out with have an automatic cooling device when that oven shuts down they cool off quick so i'm telling you that i didn't put in the video do you a dry run with a good oven temperature thermometer sitting on that rack like five minutes a pound so if you're cooking a six pound roast in 30 minutes at 500 degrees and then you turn that oven off i need you to look at it right then and see what that temperature is it ought to be 500 degrees now 15 minutes in you need to look at it again and if it's done drop down in there below 200 hey this ain't gonna work for you because your oven has an automatic cooling device that's going to help that we got about a six pound rib roast standing rib roast prime rib but hey six pound roast i'm gonna take that thing out of the ice box that morning and set it on the counter and let it warm now a lot of people are going to say hey i don't know about that folks you've got to let this big old rib roast warm up to get an even cook time all the way throughout now this ain't going to happen in 45 minutes i would say if you're going to cook this for the night supper i would take it out at least at noon and then set it on that counter and you're good to go now when you get that thing out of there we need to season it really well soften me a stick of butter let it out here at room temperature mix me and some of them folks that shan really got me fond of that is them herbies fresh rosemary fresh thyme four cloves of garlic a little smoked paprika some coarse sea salt some coarse ground pepper a little red river ranch it is going to be good now to me if you're eating a rib roast that thing has got to come out of there rare yeah that's the way i like it but some of you are saying oh i want to go medium rare well we'll adjust that temperature on the rest time a little bit to get you there now remember 500 degrees preheat that oven that's hot so how long do you cook that at 500 degrees well it weighed 6 pounds and we're going five minutes a pound so that's 30 minutes at 500. then we're going to turn the oven off plum off and we ain't going to touch it we ain't going to look at it wind going to do nothing and when you pull it out of there what's it gonna be delicious prime rib medium rare okay i know you're a watch dog i want you to sit here and watch that and make sure nobody gets near it 30 minutes where does it say off now remember you cannot open that door until two hours we're going to check it then we're going to take a meat thermometer and we're going to see if it's about 120 to 125 because when we bring it out to let that thing rest before we cut it the internal temperature on there as it sets is going to rise so it's probably going to jump up another 5 to 10 degrees which will still keep it in the medium rare range and it needs to be cut and served at that point but the most important thing is when you put it in that pan and you slide it in the oven make sure it is in the middle of that oven that's a tip i'm giving you i don't want to rack too tall i don't want it too low i want it right in the middle and make sure you have air space from one side of the oven to the other top and bottom it needs to be pretty well the same where you can get good airflow and circulation to where you're going to do this ain't that pretty it looks like a pretty good piece of meat to me so we're going to check this rascal do not hit a bone we go into the center of the meat which is there 121 22 123 is exactly where it is so it's going to warm up as it sits here a minute so we're going to let this rascal sit just a little bit you can see there's bones sticking out here now if you want you can grab the shank of them right there it's going to tilt your knife just a little to hit the bone and then just follow that curvature around and it's going to come right off there now you can do this either way you want we can take the bone out or we can leave the bone in we went ahead and de-boned her check that outside edge i always slice that cap off the end there because i want to see i'm in a hurry i want to know what's happening it is right took her out against the grain now the grain of this meat is running long ways with this rib roast and we're going to slice against the grain every trip slices like butter it does now people ask can you do this with two roasts at one time if your oven is big enough remember that circulation deal i told you about if you got a pan over here and a pan over here make sure you're not touching the walls of that oven make sure you have even air flow all the way around and you can cook as many in there as you can get in the oven my next most favorite way to cook prime rib is what smoked prime rib yeah i'm talking about on the grill now sure i love that one in the oven and if you're going to cook it and call me over i'll sure eat but this one folks it's going to give you some of that good smoky flavor that you blend in there just right that just makes things out of this world i'm talking about this rib roast and folks i don't got me a six pounder good certified angus beef it is when you get that and you go to look for a piece of a rib roast there's different grades when you get select choice in prime now prime rib is oh it's what we're after tell your butcher i gotta feed you know maybe like eight or nine or ten people he'll figure it up for you you want about a pound per person this is a six pounder because it's feeding the beacon duke me and shan probably ain't gonna get none and when you get it out of that package i want you to take some paper towels pat it dry all the way over i mean everywhere make sure that it is the driest thing i mean just get it all good and dry because it's going to let that seasoning adhere to it even better you need about four tablespoons of butter cut it off right there before we ever start anything lay it on some tinfoil oh so pretty and just cut it in little fingerlings about i'd say maybe a half inch wide something like that and just lay them out across there put them in the freezer let them go about 30 minutes because we need them to set up i need you to get 10 garlic cloves yup you heard me right and i need you to mince them on in there squeeze that little pistol there get all that goodness out in there i need you to take a wooden dowel rod end of a wooden spoon something and i need you to go to poking holes across here and then i need you to put that garlic in there that minced garlic not a whole garlic clove to me them whole garlic cloves sure they add some flavor but then spreading it throughout that meat so with this minced garlic that we got rake it over pack it in that hole just like loading an old muzzle loader before you went that flintlock hakka boom i guess what i'm talking about flip it over now it's time to insert the frozen butter into the meat now i need you to season really really well i'm talking all over the place because folks too many times when people go to cook a piece of meat they overcook the meat but they under season it to begin with make sure this is six pounds of meat we need a lot of seasoning on these edges that are cut both of them through here take that coarse ground black pepper and rub some on top of that and then give it a sprinkling right here and then guess what sing it a little bedtime song because it's going in the icebox it is for about three days uncover it don't be putting nothing on it no that's what shannon was trying to get to me it ain't gonna be sealed up nowhere but it's gonna let that seasoning get out in there and permeate that is a big word right there but folks this thing is going to season this thing is going to take in so much flavor in three days that you're going to think this is the best prime rib i ever eat in my life now if you've got a rack that will fit there in that pan it's even better i set mine in there just in the pan but i have found out through experience if you got a rack that'll fit in that pan to give a little air circulation around there it's going to help this thing we're sort of like wet aging some beef here we're going to get more of that flavor there's a very important tip that i'm going to give you that i didn't give you before make sure it is above beagle height do you know what christmas is like when you come in there and you see the beagle jerk your prime rib off the counter you do we do know what that is like so be careful put it up here on about an eight foot shelf or something like that to where nobody can get it and let's go ahead and preheat that grill smoker slash whatever you got i'm gonna put mine on a hasty bike i am went over here to our little old hasty bake you can do this on a smoker but folks we're going to be cooking indirect most of the time but we're going to sear first because a lot of folks be telling you well when you smoke that prime rib you just can't get that good crust on there that i really be lacking oh you can folks because we're going to baptize it by fire today we are this thing is going to get over get seared all the way around then we're going to scoot it back over on the indirect side and we're about 30 minutes a pound but folks you need to have you one of them temperature probes because you want to cook this i do for me and shannon the big and duke to about 115 117 then you're going to tent it and let it set the temperature is going to rise to 120 to 122. so let's get it over here and get to searing and folks i need you to set it down on there hear that sound that's a good sound let me tell you what really pairs well with some good prime read if we're going to do some smoking on there some wood i like to get three in there at the same time start out with oak add mesquite and then add some apple i think it really does a great flavoring there but you can use peach i don't like to use a really harsh smoke like mesquite all by itself together i've done it but can get a little over powerful when you have to cook something maybe about three hours here i mean they'd be loving some beef and folks that thing cut like butter because guess what it was some butter in there they was now at an hour and a half in i come out here and i put me some more apple wood on there and just a little bit more mesquite but a six pound roast running about 250 to 260 and the pig says it's time to eat now one thing i'm going to tell you as a tip that i didn't do on this one that you can do after you've done got that thing seared really good on that hot fire put it instead of putting it directly on the grill get you a good aluminum foil tin pan whatever you got that you want to catch them drippings in put it on a wire rack but remember you're going to have to then rotate that thing every once a while to where everything is a really even cook time on there but it makes that stuff how do they spell it a-u-s-j something oh gee what is it shannon oh you you get that drippings that comes off that prime rib that stuff is so good you can get you three dozen biscuits and sop in there that prime rib is cooled remember them end cuts they're for the folks that might want medium rare to a little more medium rest of it you're good to go but folks if i had to pick my all-time favorite here of all it was it would be this one but i got one more coming up that's going to blow your socks off when you can deep fry a rib eye for christmas or thanksgiving you done up the game and santa gonna bring you more presents and as usual everything that we use will be listed down below in the little description shan always takes care of us so michael you've really got my excitement level built right up to the top with this prime rib this is a unique experience i don't do a lot of cast iron cooking um i don't do a lot of pitchfork work but we're going to put a pitchfork into a prime rib and put it into a deep fried situation now a lot of them pitch forks they painted with some black spray paint to make them look really decorative as you're working in the garden tilling your soil but they're not meant to cook with so we heated ours first but hey i need you to just go ahead and just put it in a fire out there if you've got like a propane torch just cauterize that thing really good i mean clean it up best way you can just get it on there now go back to your butcher and get that prime rib just like we always been talking about certified angus beef but you're gonna need something else some butcher's twine because if we didn't tie this up what would happen you think well i think it might split open that cap might start separating from the the eye itself the most important part of this video there's really two things let that meat come to room temperature and we've got to monitor that oil so what are all we talking about and a lot of people ask me on the video what oil did you use that day we use peanut oil but folks the best oil that i think you can use for this and you can get it at sam's you can get it at costco's creamy fry oil it comes in a five gallon little box them tongs is good for a reason because we can just sit right there and go in oh so easy like and it's going to keep us off the bottom we're going to probably try to cook this to an internal temperature somewhere between about 87 to 90. long enough that seems so low yeah but when we rest this thing what's gonna happen here's what happens it's going to climb big time because you're used to maybe doing prime rib in the oven and maybe a hot oven and that's a lot of energy you put on that rib and so we know about carryover cooking it's continue to climb but this is extreme heat that we're introducing to it meaning the pressure's going to be there it's going to keep cooking that internal temperature is going to keep rising well after we pull this out that's right well we've been on about seven and a half minutes probably pretty close to that so i want viewers to know you need to keep an eye on this temp gage you may have to regulate your heat because we're running pretty close to what like 3 25 3 30. 3 30 right because you don't want to keep this at 350 throughout this cooking you will burn something give me a little check on some temp and don't that look pretty oh wow i'm gonna put a little probe down right to try to find that eye and we're still at 45 degrees 45 44 45. so it's still pretty cold all right so we're just going to go back down and just keep frying along but make sure them tines are resting on the bottom you don't want your roast setting on the bottom of the oil make sure them tines are all the way through you're at the top of your pitchfork but the oil is covering the top as well we have reached that internal temperature of about 82 yes 82 degrees we've still got this good color going on here we've been on pretty close to 32 or three minutes now deep frying this rib roast like this you're not going to wait till this temperature gets up to like 110 115 and pull it like we did these others if you do you're going to be overcooked okay so we're going to pull this at about 90 degrees to 93. and so i think it's time for this thing to come out of there and pull that probe yeah there we go so we've put up a lot of tents in our life haven't we let's go ahead and run him there but just want to close him just a little where he's still getting a little circulation but we can capture that heat and it's going to have a longer rest time to let that temperature come up because look at how much concentrated heat we've had on this big old rib roast it sits in there frying all the way around so there's more internal heat coming out of there and what there would be off that smoker that's what i'm after so that's gorgeous yes but i always find that the outside's just not giving me the crust this is the technique that is it the new holiday traditional holiday tradition yes prime rib in the deep fryer yes i mean you don't get no better than that my friend and you want a bite of this right i do michael i do want a bite of that piece hands in i'm going back for a little crispy on now there you go do it do it with that yes sir this is what's happening foolproof prime rib smoked prime rib and what pitchfork prime rib that's what i'm talking about folks but what is most important that we want to get to you across in this video hey we love you me and shannon all the pups do we thank you so much for making this a great year and hey we have a merry christmas every day because y'all are part of our family but remember be sure and hit the like button be sure and comment and be sure and share the video with the friends with the neighbors and invite them over and let's let them eat i think in closing today too i would like to give y'all a little something that i hear and it's my most favorite christmas song of all time from alan jackson so there's a verse in there and and i'm just going to read it to you because to me it just sort of sums up what this is all about let heavenly music fill the air let anger and fear and hate disappear let there be love all through the year and let it be christmas christmas everywhere folks if we could take that message and use it 365 days hey we'd let it be christmas every day but thank y'all so much for taking time out of your day to watch this little special edition and folks i think we're going to start running some sunday videos at you and see how y'all like them so be sure and keep up with it that's why you gotta hit that notification bell to make that dinger dong bell go ding dong ding dong ding dong ding dong i'm gonna sing about jingle bell rock jingle bell jingle bell jingle bell around the clock man to all our service men and women no matter if you're home or if you're abroad or if you're stationed somewhere away from family when you turn this on and you watch us family's with you because me and shannon is right there beside you you remember that because y'all are what gets us through every day and this is the reason we make videos for all the fans i don't care where you're at for the rest of you come on in here we ain't got no taste tester size one he's right there he's he said he could eat a whole prime rib by itself so hope you enjoy this folks put them to good use let me know what you think about it like comment share god bless you each and every one i'm gonna give you a christmas hug cause i love you in this special episode we have a beeping somewhere in the background that we don't know where it's coming from okay now for my second all-time most favorite way to cook a prime web prime we i don't know what's going on here i don't know okay go ahead [Music]

Channel: Cowboy Kent Rollins

Views: 388,265

Keywords: prime rib, prime rib roast, prime rib recipe, how to make prime rib, beef rib roast, holiday rib roast, holiday rib roast recipe, how to cook standing rib roast, how to smoke prime rib, smoked prime rib, deep fry prime rib, deep fried prime rib, how to deep fry prime rib, standing prime rib, standing prime rib roast recipe, beef, beef recipes, how to smoke a prime rib, christmas dinner, christmas dinner ideas, how to make christmas dinner

Id: xJGmXfvv3kg

Length: 20min 13sec (1213 seconds)

Published: Mon Dec 20 2021