In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best prime rib at home. Learn how to prep and season your meat before roasting and how to make the perfect gravy to accompany it to impress your family and friends at your next get-together.
00:00 Intro
00:35 Dry Brining
02:53 Preparing the Roast
05:35 Cooking the Roast
07:17 Making the Jus
08:50 Serving the Prime Rib
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28 Comments
Frank is top tier content
Two cuts I love is prime rib and ribeye.
I do the same technique but I do a sear in cast iron before it goes in the oven. And I always use a probe for temping. Pretty much fool proof. Excellent presentation, Chef.
Gonna pass on this. Look up Tyler Florence ultimate prime rib. Way better and you get roasted root veg that's amazing instead of "compost"
Initially, I was intimidated by the prospect of cooking a Prime Rib roast, due to the cost of the meat. It turns out that it one of the easiest things to make. We have one every Christmas.
I'm sure Frank doesn't answer his posts, but to the staffers, please put doneness temps in. I'm not going to buy a 13lb roast and I can't change up my technique . Its too much uncertainty for 80 to 100 dollar piece of meat. With respect…
zero crips on that but great video nonetheless
Lmao this guy such a hit or miss lol how you* cook something to a certain time and not a certaintemperature is crazy 😂 this guy is like Patrick Beverly , in the words of Werstbook “this guy tricked yall” lool its not seared at all, for any normal human cut that thing up into 6 beautiful steaks 🥩 much easier to handle, control and the flavour will be much better cuz ur marinate hits more sides. Dnt ever ever ever use this cut as a roast lol that’s insane 😂
Nice, if you’re serving 1.5-inch steaks no one will finish. I separate the rib plate, tie it back on. You can even salt in between. This will not affect the final product. It will allow you to slice and serve thinner slices & keep the ribs for your selfish self, tomorrow
At what internal temperature do you recommend?
Kenji or Alton brown does it bettr
Never skip a Frank video!
that is salty
Also, this was absolutely not a prime grade cut of rib roast. Zero chance, it's a select to choice
That 1st cut after cooking. 🤌🤤
It's so very stupid and wasteful to throw out the veggies, they are fine to eat
u overcooked it mane
I like to cut the ribs off, season, and then tie them back on before cooking. Makes carving much easier!
Ok so, just tell me where and when😂. For those of us with adhd, we’d forget to even buy the meat much less remember to brine and get it out and I don’t remember what else you said. lol
Not smoked, therefore, not the best I'll ever make. (His pancake recipe is top of the heap)
30 to 60 minutes out of the fridge does nothing with respect to coming up to room temperature. It would take 4 to 5 hours on a roast that size to get even close to room temp.
I love how happy Frank is when he talks about the crust.
That's enough meat for double six to eight people.
I would test the internal temperature of the meat before searing. That way it will be cooked to the level one wants it to be, not some generic way that might be too rare or not rare enough…
Looks perfect rosy steak
should the au jus get a bit of red wine when deglazing?
Frank: "I'm not gonna be shy with the salt"
Crowd: act surprised
FANTASTIC!