Perfect Prime Rib - The No Fail Method

Color of prime rib. If it's red (below 115f) that is rare. Imo, prime rib shouldn't be done this way because it is overly chewy and cold. The finished temp here was 129f which is medium-rare. Cook to your liking though! Salting overnight really improves the flavor. And if you have easy access and can deal with the cold, finishing the roast on a grill is easier. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: youtube.com/@sipandfeastpodcast

Hwllo, just wanted to let you know that in Romania, we use the cooked vegetables from the stock and the meat from the bone to make a bouef salat, we also add pickled cucumbers and a boiled potatoe, mayonaisse, and in some placess in Romania they garnishe it wwith pickeled peperrs. I am pretty sure you can find online the recipe. Happy Hollidays from Romania.

This is probably my favorite cooking channel since I found it. He just has such chill dad in his element energy and I love it. You're the older white poppa I never knew I wanted. 🥺🥺🥺

My late grandmother used to make prime rib every Christmas. My mom has the recipie but she still cant perfect it. It was medium rare on point every time with no temp gauges. Old heads knew how to do it.

I've said it before....THIS man needs to have a television show....THE BEST....

You almost hit 1M. I watched your videos over a year ago your channel has grown so much. I’m so happy for you.

Prime Rib/Rib Roast for the holidays used to intimidate the heck out of me. Especially if I was entertaining. Nothing is worse than wringing your hands in a smoked-up kitchen, with guests at the table, the fire alarm blaring, and a roast of questionable doneness spattering up your oven. We've had them turn out from twitching red to that really heart-breaking gray. Never again!! This year we used your low and slow method, and it was an absolute pleasure. Our only variation is that we did not tie the bones back on. This allowed us to truss it up into a virtual tube shape for even cooking. Ours was pretty small (3.5 #) and I pulled it from the 250 oven at 117 degrees. Back under the broiler after 25 min or so rest (it was 130) for a quick color session and it was absolutely perfect throughout. Thank you so much for removing the mystery of the perfect rib roast preparation!

@SipandFeast the way I have always done prime rib roast is with putting it in a cold oven, then turn the oven on to 500°F and once the oven is preheated set a timer for 5 minutes per pound and when the time is up shut off the oven and let it sit in the oven till the oven cools down (never opening the door from the time you turn it on till the oven is cooled). Makes a nice med-rare roast.

I like how thorough and direct your explanation was. That, with the precise measurements, the demonstrations and the experience based advices give me the confidence that i could do this. 👍🏽

I’ve been watching lots of prime rib videos in preparation for Christmas dinner. THIS will be my method & recipe. Sip & Feast is my first go to for any recipe.

I really enjoy that you include your family in your videos. It adds "personality" as well as great recipes and cooking instructions. Thanks, and keep up the great work! Would you link your roasting pan please?

This is the first time I’ve heard about the beef/salt ratio it’s always been “salt liberally” which could mean different things to different people so thank you! Merry Christmas 🎄

I always appreciate the level of detail and information in your videos: a recipe, a knot tying lesson, and some consumer testing info about the stock versus store bought base for au jus....One thing about collecting dripping for yorkshire pudding. You could make your stock for your au jus the day before, throw it in the fridge and then just yank the solidified fat off. Melt it in a muffin pan and make mini yorkshires in your oven that's hot after you've pulled your beef out. The key to making great yorkshire is to make the batter at the start of the day, let it rest and pre-heat the fat in the pan before you add the batter. You will have fully puffed individual yorkshires in the time that it takes for your roast to rest. The other thing is, I do roast potatoes, par boil them and pre-heat more beef fat on a cookie sheet and roast at same time in the oven with the yorkshires while the beef rests. Both take ~20 minutes to brown. If you have a convection fan you can knock that time down further...

There's a lot of bad prime rib advice on YouTube, but this is spot-on. Really nicely done. Bon appetit!

This is normally our go to for Christmas eve inner, along with Yorkshire pudding, creamed corn (Gulliver's version with heavy cream, sugar, butter, etc), and creamed spinach along with horse radish sauce. Yum!

I love your attitude towards cooking, it makes me feel relaxed to know even if I make a little misstep that it's still going to be alright. Also really enjoy how you get your family involved. Happy holidays :)

Thank you! I’m making this for our Christmas dinner and have been collecting different methods to decide how I want to tackle it. Your method makes the most sense to me. I’ll check back in after the holiday. 😁

Every year for my birthday I have this dish. I get one twice the size and it feeds the whole family and I can have lots of slices. I have with roast potatoes and goose fat, sprouts, yourkshire pudding... I've had it for 5 years straight, and probably every single birthday for the rest of my life

Oh there is nothing like a great Prime Rib!! Love it! ♥️♥️♥️🌺🌺

Pro tip regarding smoke detectors... if you travel a bit and stay in hotels, take the shower caps home with you. Then, when you're gonna do something like this cover your smoke detector with the shower cap to prevent it from going off