The Guide to Cooking A Perfect Standing Rib Roast

I just finished eating this and let me tell you something if you don't make this for your holiday dinner with your family or friends or whoever you're making a big mistake get it mistake it's like a big [Music] is right we have made it to the holiday rib roast I'm literally standing in beef fat right now I've like running out of light and I'm trying to film this as fast as possible before the light goes away I've got literally five minutes before the Sun completely sets I'm wasting precious time right now by talking what I've never done that before in my life you've got the ribeye right everybody knows a good old ribeye steak nice and thick the difference with this one it is the thickest of thick that you can get with an estate I did this two different ways you know the og way and then sort of a lower and slower method so you've got two options but with all that said let's make this shall we I just want to preface this whole video with I'm sorry if I sound weird I'm a little bit sicky Wicky right now and real sorry about that but anyway the show must go on okay so here we are first we need to locate our rib roast you can get these things all over the place lots of grocery stores will be carrying them during this time of year and also you can get them at lots of places like Costco year-round so when you're choosing a roast please make sure to shell out as much money as you can when you're doing this obviously you can only spend what's reasonable for you as an individual I get it your ideal pig here is gonna be a well marbled cut of beef if not wag you then at least USDA prime also make sure that it still has the bone in it a lot of people are thinking oh well it's a better deal without the bone blah blah blah you know well to be honest with you I found that the bone helps provide some extra insulation to the meat and it eliminates the use of a roasting rack since the bones will provide a natural structure to that blah blah blah also don't trim the fat off your roast please please I'm gonna be really upset at you if you do and next up we're gonna talk about seasoning our beef I would really recommend that you do this in advance it's not like a good time to talk about salt there's a big difference between using like a coarser salt now I'm not something coarse like freaking ice cream salts all right a lot of you'll think fine sea salt is saltier and it's not I mean it's both really the exact same thing it's just the particle size that makes the difference when you add fine sea salt to something and immediately dissolves you can't even see it so it's very easy to over salt stuff when it's coarser takes up space less efficiently so that means that you won't exactly have as much when you're using this make sure that it's a coarser salt like this like diamond kosher or something this is not a sponsorship I wish that they sponsored me so hit me up diamond kosher you're gonna need a lot of salt when you do this all right don't be scared it's very hard to over salt these things you can go as high as is up to three-quarters of a teaspoon per pound which is roughly two grams of salt for every 450 grams of meat and also not all that's gonna make it on the roast a lot of its gonna fall off so anyway season it get it rubbed all over whatever falls off falls off but get as much of it on there as you can and then I'm just gonna place it on a wire rack set over a baking tray optionally you can tightly tie your roast in between each bone just to get it into a more even shape not a necessity but it does help cook a little more evenly and you're gonna set it in your fridge for 12 to 48 hours this hugely helps in the roast maintaining its moisture while it's cooking and helps gives the salt time to penetrate to the center of the meat it's not gonna make it all the way there but it'll still help and make sure that you leave your roast uncovered dry boy hours for roasting day once that day comes around make sure that you pull your roast out of the fridge two to three hours before roasting it this makes a huge difference trust me my Thanksgiving dinner was at 11 p.m. because of this so I'm gonna show you two different ways cirrhosis but both of them are gonna start with a bed of herbs in a roasting tray or a deep sheet tray they're basically just layered two bunches of rosemary a big fat bundle of time two whole garlic bulbs cut in half some fresh bay leaves some pieces of lemon peel and then I just drizzle that lightly with olive oil and kind of make sure that that's actually gonna get cooked a little bit not just dry out now let's talk about the two different ways we're gonna roast this just a heads up both of these are gonna be roasted to medium-rare now to me the first method isn't as good so we're not gonna go a ton into detail about it but basically this is the most common way you're gonna see it done on the internet you're making some sort of like a mustard rub or whatever with garlic and anchovy or whatever and then you roasted a while' hot temperature around 450 or 500 for like 20 minutes to get color then you brush it with that mustard mix and then you reduced the temperature to 325 and roasted until it gets to like 115 Fahrenheit look there's a huge problem with this it works like you do get a medium-rare roast but look at that ring of gray right that's not a huge problem because the you know that part of the ribeye can be over cooked and it's still delicious but in my opinion it just lacks texture but the cook is just so unevenly distributed and it's just lacking tenderness and I found a much better way to do it and the answer was reverse sear so to get started on that when you're ready to roast and you've had your beef sitting out you're gonna make a mixture consisting of two sprigs worth of fresh rosemary leaves finely chopped three huge cloves of garlic finely chopped as well a big heaping tablespoon or 15 grams of a good whole-grain mustard like this one and four tablespoons our 60 milliliters of olive oil mix that together rub your entire roast with that and you know make sure to get all over the surface it you're gonna pop that into an oven that's been preheated to 250 degrees Fahrenheit or 120 degrees Celsius yes low and slow until it reaches an internal temperature of 118 degrees Fahrenheit or 47 degrees Celsius then removed from the oven and let it rest for at least 30 minutes and up to one and a half hours now I know there's not a lot of color on it yet but while its resting crank your ovens temperature up to 500 degrees Fahrenheit or 260 degrees Celsius now once it's at a nice little sleep it's it's gotten its beauty rest so just pop it back in that hot hot oven for 10 to 15 minutes no longer until it gets some nice extra browning it shouldn't take very long at all to be a quick little bit and then you're done after that you're done you're ready to carve I mean you can serve this whatever with whatever you want cut the beef with the bone on it just cuz it looked cool but usually I'll actually remove that whole bone and then cut it into slightly thinner slices so that we can get more portions out of it not everyone needs to have an entire two and a half pound steak all right now a lot of people like to serve this with gravy or you it's whatever you want to put on there it's up to you it also goes great with chimichurri I mean it's sort of like a basic one where I just did the disaster from one lemon have a bunch of parsley finely chopped four cloves of garlic grated and of course flickies and 1/3 a cup or 78 mils of olive oil it's up to you it's always up to you okay but do you wanna know what else is up to you actually it's actually up to me but [Music] alright guys and that is it so holiday season or not whether it's a celebration or not I mean it's a pretty expensive piece of meat I get it but cook it properly it is honestly in my opinion one of the greatest holiday roasts that you can make period I would even say that it rivals a beef wellington and it's actually easier it's just a matter of keeping an eye on the temperature and being super patient and making sure that you plan ahead you don't plan ahead then you're gonna be screwed you're gonna be cooking all night which has literally happened to me before so with all that said if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music] [Music]

Channel: Joshua Weissman

Views: 2,685,846

Keywords: beef rib roast, prime rib roast, how to make prime rib, roast beef, holiday rib roast, standing rib roast recipe, holiday roast recipe, joshua weissman, youtube cooking series, youtube recipes, prime rib recipe, holiday recipe, sat bawl pro, josh weissman, cooking, food, prime rib, how to cook prime rib, how to cook prime rib roast, rib, roast, standing prime rib, how to cook standing prime rib roast, standing prime rib roast recipe, recipe

Id: DzD1bZz_YNc

Length: 7min 22sec (442 seconds)

Published: Fri Dec 20 2019