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I used this recipe for Christmas this year and it was, spot on! It was THE BEST prime rib that we have every made for the holidays. thank you Chef John!!!
Made this for Christmas! Had an 8 lb Prime rib. Did not turn out as pink as hoped. But was still delicous! Have to figure out the time better next time?
Why not just do the math as follows: Exact weight of roast times 5 and then round off that number UP to nearest minute and add one (1) min? Then you can just put it in the oven and start the timer as that one minute (due to door opening) is already accounted for? Save timing that minute and maybe missing it. Just seem simpler to me.
Chef John, you can improve this recipe by telling us what "room temperature" is and by using a leave-in thermometer and removing the roast when it reaches 125F. As it is, kitchens vary in temperature. If you start your prime rib at 75F room temperature, it won't need as much time under high heat as a prime rib starting at 60F. Also, the duration in the turned-off oven will vary according to size of the cut. Not every cut will reach medium-rare in "2 hours." A leave-in thermometer will take away that uncertainty.
I think an easier recipe that will also give you more control over the cooking time is to season the cut and sear it on all sides on the stovetop. Then roast in a 250F oven until the interior reaches 115F, then shut off the oven and wait until the temp rises to 125F. Remove. This technique works for lean roast beef, and should work for prime rib as well.
I’ve made this recipe twice now, one on a 10lb roast and second time on a 6lb roast and both times I’ve had to deal with a lot of smoking coming from the oven to the point where it triggers the smoke alarm.
Is anyone else having this same issue? What can I do differently? Am I perhaps using too much butter? I even have the oven on 475 instead of 500. The smoke starts to happen 10 minutes in. Any help would be greatly appreciated.
I, for the upteenth time,ruined my prime rib, I purchased for the holidays! Arrghh! My next prime rib will be made, using this method. Will cross my fingers,lol. Chef, you're the best, how did you know that I needed help.
I have my butcher slice the bones off, then tie them back on for roasting.
I made my 8 pound prime rib today exactly how you suggested and it came out perfect!! My guests all loved it. Thank you.
Is the math the same for a boneless roast?
I used this preparation for Christmas Dinner 2019 and it did not disappoint. The formula works! I used a near-8lb cut too.
Delicious” even my dog loved the bones!!
I used this recipe for Christmas this year and it was, spot on! It was THE BEST prime rib that we have every made for the holidays. thank you Chef John!!!
Looks amazing. Will surely try this method. How about adding beef broth to the pan? Will that add more flavor?
Made this for Christmas! Had an 8 lb Prime rib. Did not turn out as pink as hoped. But was still delicous! Have to figure out the time better next time?
Why not just do the math as follows: Exact weight of roast times 5 and then round off that number UP to nearest minute and add one (1) min? Then you can just put it in the oven and start the timer as that one minute (due to door opening) is already accounted for? Save timing that minute and maybe missing it. Just seem simpler to me.
When he pulled out the iphone 4 i felt like a fossil
Chef John, you can improve this recipe by telling us what "room temperature" is and by using a leave-in thermometer and removing the roast when it reaches 125F. As it is, kitchens vary in temperature. If you start your prime rib at 75F room temperature, it won't need as much time under high heat as a prime rib starting at 60F. Also, the duration in the turned-off oven will vary according to size of the cut. Not every cut will reach medium-rare in "2 hours." A leave-in thermometer will take away that uncertainty.
I think an easier recipe that will also give you more control over the cooking time is to season the cut and sear it on all sides on the stovetop. Then roast in a 250F oven until the interior reaches 115F, then shut off the oven and wait until the temp rises to 125F. Remove. This technique works for lean roast beef, and should work for prime rib as well.
Okay I am going to try this but if I destroy this expensive piece of mean – I WILL FIND YOU!!!!
I followed this technique and it worked like a charm. 👌
Sounds easy. I just bought a boneless one. What changes should I do?
Worked perfectly for my 10#, 4-bone, USDA Choice prime rib for New Year’s 2020. Thank you very much for sharing the recipe.
I’ve made this recipe twice now, one on a 10lb roast and second time on a 6lb roast and both times I’ve had to deal with a lot of smoking coming from the oven to the point where it triggers the smoke alarm.
Is anyone else having this same issue? What can I do differently? Am I perhaps using too much butter? I even have the oven on 475 instead of 500. The smoke starts to happen 10 minutes in. Any help would be greatly appreciated.
What phone is that
For Prime Rib cooked to a medium state what would you recommend?
I, for the upteenth time,ruined my prime rib, I purchased for the holidays! Arrghh! My next prime rib will be made, using this method. Will cross my fingers,lol. Chef, you're the best, how did you know that I needed help.
how does one modify this method’s timings & temp if cooking pork butt/shoulder?
Does this method work with a tied bone