This Prime Rib technique has never failed me.
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Wireless Thermometer as seen in video:
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Instructions:
1. Season with rosemary salt and dry brine in the fridge overnight or up to 24 hours
2. Roast in the oven at 200 F (93 C) until it hits an internal temp of 105 F (40 C)
3. Remove the roast from the oven and then increase the temp to 450F (230 C)
4. Once the oven is preheated bake the rib roast until it hits an internal temp between 115-120 F (46-48C) It will only take 12-15 minutes.
5. Rest for 20-25 minutes before slicing and serving.
Melted onions
2 large yellow/white onions
2 tsp salt
6 oz unsalted butter
Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Weight and measurement:
8 cup Plastic Measuring cup- https://amzn.to/3QLqLbY
Pyrex 3 Piece Glass Measuring Cup Set- https://amzn.to/3u33jOD
Etsy Copper measuring spoons- https://shorturl.at/bDY58
Compact Digital Portion Control Scale- https://shorturl.at/wyBSU
Tools in my kitchen:
Rubbermaid Commercial High Heat Resistant Silicone Spatula- https://amzn.to/3FKzfde
3 Pack Stainless Steel Whisk- https://amzn.to/3SqHbrx
Microplane Premium Zester Grater- https://amzn.to/3MxYAL8
KitchenAid Stainless Steel Utility Tongs- https://amzn.to/3sdc8Ff
Offset Stainless Steel Spatula Set with Wood Handle- https://amzn.to/3u92qUE
SPARTA Wide Brush With Nylon Bristles- https://amzn.to/3SLXaAX
Original Vegetable Peeler Carbon Steel Blade- https://amzn.to/47mSWno
Thermometer- https://www.thermoworks.com/thermopop/
12 Pieces Round Cookie Cutter Set- https://amzn.to/49rQUnx
Amazon Basics Multi-Purpose Stainless Steel Scraper- https://amzn.to/3tWCCem
Dough Scraper- https://amzn.to/3FOqejy
Mercer Culinary 7-8 Inch Silver Plating Spoon- https://amzn.to/3svK9QW
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French Rolling Pin- https://amzn.to/46YwEIt
What is that scoop even for/name?
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Vivifying Butchers Twine- https://amzn.to/47lW1Ec
Cuisinart Boxed Grater- https://amzn.to/40pxV9g
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Benriner Mandolin Slicer- https://amzn.to/3FIYIUx
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49 Comments
This is a repost but I wanted to bring it back to the top for the next month so you have this prime rib recipe available for the month of December.
These melted onions look great!
Dude what’s you’re knife situation back there? Love the idea of the magnetic strip along the backsplash. Can you provide a link/recommendation for your favorite knives and that magnetic strip? Appreciate your feedback!
Don’t normally comment, but I had to once I saw the melted onions. At first I had reservations about making these, but I have to admit, they’re F ing delicious and everyone I’ve served them to loves them. They’re a must and I am now asked to make them every holiday get together I attend
Made this recipe last year with the rosemary salt. This year will definitely make the melted onions. My family much prefers fresh horseradish..
The Worcestershire Sauce is a great idea. Don't know why I never thought of that.
Wholeheartedly, thank you very much for sharing your prime rib recipe. I followed the older video of this and my late dad said it was the best prime rib he's ever had in his entire life. Now I have to try this new melted onion sauce recipe. THANK YOUUU!!!~
Perfect for a low carber! Can't wait to try everything, esp those onions 🎉
C-c-c-c-combo breakerrrrr
Love the ‘80’s montage music at the beginning.
Where did you get your cutting board sir?
Mexican cuisine cookery course please thank you
He calls the rosemary salt "salt" 6:22 – I don't think he uses plain salt anymore.
The best holiday roast is a porchetta.
Delish!
Wow…. You've lost a lot of weight there guga, well done!
UPDATE: PRIME “prime rib” it’s up to $27.99 a pound. They can keep the bones at that price. 12/01/2024
aaaah yes,look at all that bloody mess that says medium rare, aka salmonella gamble since beef needs 144 F /62.6 C to kill all chances . but yes pro chefs command "must be medium rare" …until you get a life changing experience and read a book that explains why and how
keep the mayo away from my steak. 😐
*edit – Looks fantastic either way.
I'm coming to your house for holiday dinner 😅
No way! a Michelin star chef adds 20 pounds of butter to the dish. Never saw that coming…….
I have butter but also leftover bacon grease, I wonder if that will mix into the butter well or if the grease will start to separate.
Who TF can afford prime rib?
Whats the name of the thermometer please? Old fan been watching since no hair
I did my first Prime Rib Eye Roast for Thanksgiving for my whole family and they were blown away. I even French trimmed the bones for it to look more meaty and primal lol! One of the best main courses to prep for the holidays! Great vid I'm eager to try again with the onions reduce.
I dont see the meat thermometer listed in your tools
eat the rib, like a rib 🙂
Butchers account for the wait of the bone, so just take it
LOVE the dry brine and reverse sear! Exactly how I cook mine. The only thing I sometimes do differently is sous vide for 16 hours when I can't afford a higher quality cut.
Why didnt you show the au jus preparation? Its mandatory when eating prime rib.
This recipe looks fantastic! Christmas dinner here we come!
Pro tip for onion chopping: Plug your nose. The trick is to breathe only through your mouth and however you can accomplish this is your ticket to no tears. Swimmer's nose clip/plug is ideal but wadded up paper towels or tissues works too. You'll look silly but will have zero tears. yw
Omg! Used your turkey method for Thanksgiving and it was a game changer🤯mind freaking blown. That salt is incredible. I am a massage therapist and if I add some coconut oil it's something I would use at work. I make a rib roast for Christmas every year and can not wait to use this method. Mouth 🤤 drooling. I always cut off the bone and toss it in the air fryer and my family fight like dogs for a bone.
I made the full setup here. It was fantastic.
I have a 10lb prime rib roast in my freezer and I am soooo making the liquid onion. Will get back to you. Thanks for reuploading this recipe.
I love prime rib and onions. Im making this Christmas day.
I buy bone on, have the trim the bones off and tie them back on. Ads good flavor, easier for carving and I like chewing on the bones.
I love when people call horseradich sauce "horsey". When you were making it, that's the word in my mind 😊.
my ideal prime rib would be smoked then seared or using a flame thrower. maybe butter basted with butter, garlic, thyme
I've become a big fan on this channel but am 100% out of the loop on the backyard fridge and why he is always fighting it. What's the back story ?
What portable burner are you using – or do you recommend please?
The chemical in the onion is attracted to moisture. That's why it goes to your eyes. A trick that can help with that is placing a bowl of warm water on the counter next to you when you're cutting onions. It's supposed to draw that away from your face.
Nobody should eat that much straight melted butter with some onions in it.
When I saw how well it turned out, I knew you were gonna beat the effing celery out of that fridge
What is the dark sauce.
I always cut both ends of the onion off under running water.
Then place a cutting board under the range hood, on high.
No more sulfuric acid tears.
What’s the third condiment you have on the board? It looks black.
I got nervous because I used you recipe last year and it was insanely good. Happy to see nothing has changed.
i hate raw meat.
OMG THE ONIONS!! THE MELTED ONIONS are literally straight out of my dreams!! One of my recurring dreams has the amazing smell of melted butter and onions!!