The Ultimate Prime Rib is Salted and Seared Twice | What’s Eating Dan?

Thank you, thank you! I am cooking two (7 rib) prime ribs for Christmas dinner! I have used a smoker grill with tasty results but can get a bit smoky using lower temperatures. Sous vide is great but a bit difficult with a 7-rib roast getting a good vacuum seal. I will use your method cooking one of the prime rib roasts this Christmas dinner! Love your channel!

You don’t need to sear it twice, waste of time. Just sear it at the end.

Dan, now that's a man!

That select is better than what my butcher tries to pass off as prime wtf bro

Mexican no sides? Pizza?

Excellent tutorial, Thank you!

A nitpick: the majority of beef steaks come from steers, not cows. I was surprised to hear him mention his “favorite cut from the cow.“

love the subtle pan flag in the background

What's the point of eating prime rib in the first place? Ribeye is just better. I can't understand why you go through all this trouble while you can just cook a ribeye which is much tastier due to all the surfaces are seared to achieve the Milliard effect.

Great video, you make this actually approachable for the home cook. A follow up video for making a great jús would be appreciated. A little extra help covering up the mistakes of a first attempt would be a welcome addition.

There is more rib cap on the "2nd cut". which is why i prefer ribs 7,8,9 for my roast.

My suggestion is to ignore the labels (prime, choice, select). Just buy whatever cut has the most amount of marbling.

It’s very possible to get a ‘prime’ grade cut with very little marbling. And a ‘choice’ cut with lots of marbling.

The reason for this is that when the meat is graded, the ENTIRE carcass is labeled prime, choice or select. They do not grade each piece of meat from the carcass. So the actual piece of meat that you buy may or may not have the amount of marbling associated with the grade. So just buy whatever cut has the most amount of marbling. And ignore the grade.

Select is plenty good for stews and braises.

I cant get over his lip

Prime rib is a waste of good ribeyes. Oh boy a ribeye with no crust!

I always find it hard to justify the effort of trimming the bone and then tying it up again. It’s got to be one of the easiest bones to carve out, so why bother with the extra prep? It’s no ham hip bone or Boston butt. It’s easier than carving a turkey…

Love the fat cap, I disagree with removing the ribs unless you rotisserie the roast.

The crust is salty

I have been doing just this (salt, sear, slow cook) for over 20 years. It took all the courage I could muster to do it the first time, what with the cost of the roast and the fact it was for the family! The only thing I've changed over time has been to sprinkle on a little ground rosemary and thyme before putting it into the oven or barbecue. It works!

o Dan, how I adore your tutorials!!

you're the best!!!

puppy rib is better

What? No horseradish sauce?

Now I’m hungry.

Dan and team are the best! I don't cook, lol, but always learn so much! 🥩

Very nice. Why not just leave it on the bone though?

was watching till i saw your sign message,

It's raw.

If you are not reverse searing either oven or sou vide then you are cooking prime rib incorrectly sorry to tell you.

Followed to a "T", only after turning off the oven it only rose to 122F, no higher. Now trying to play catch-up and getting the temp up some more so it's medium rare.

Great info, thank u for doing the research. It’s better than CNNs work. Zing..

What, the microwave? There’s got to be a Steak Police to prevent this kind of stunt.😅

I always choose the cut closer to the chuck side, namely the part with more ribeye cap, the best of the ribeye.

where the hell is the au jus?!

“American” test kitchen using Celsius? Blasphemy!

I just want to make a small clarification, any meat you are about to cook, it has to be dry of any water. If you see the meat in the video there is not water moisture whatsoever on that meat, this is critical and most often overlooked by any home cook. You cannot simply take a frozen steak and thaw it for an hour and have the same results as in the video. It must be an the optimal condition for cooking.

The end result looks good, but it just seems like a Kenji’s method with extra steps and kind of over complicated.

the heck is wrong with you, you forgot the jus

I personally never understand why people have prime rib and not just a regular steak. You get way more crust on a regular steak and butter basting gives it more flavor. Someone please enlighten me.

Boneless variation help please... this video shows cooking it with the removed ribs placed below, I assume at least partially as a heat shield for the meat like the fat cap above. I'm not having any luck finding a prime bone in around me so if doing with a boneless roast, what should I do differently? I was thinking maybe a piece of heavy duty foil under it with a few holes poked through for light drainage? Thanks for any help!

Wow

Sick thing is, in Canada they keep trying to sell Select as AA (and I'll tell ya, there's a massive different between grain-fed feedlot runs and straight pasture)
CDN Single A = standard USDA, whatever that is ... lol
Canada only has feedlot end-of-life for our AB ranches
AUS is typically only grass-fed
The last few months, every CDN ribsteak has been labeled as 'cap off' and missing that luxurious bone meat as well
It's insane. My last full ribeye ($10/lb) - 15lb, was 'ungraded' and I've been braising the inside muscle, after a BBQ and eating the cap (which I agree is top cut from any steer)

When I order my slice of prime rib from River Cree Casino restaurant, I ask the waitress to have my slice to be GRILLED and medium-rare. By the time it's finished grilling, it's near medium which is what I actually want. There's a different taste profile and it's much more jucier since the surface is seared. It's a secret menu item that I started and after some months, friends started ordering the same thing after seeing my order even though it's not on the menu or even mentioned by the staff.

"Steer clear of Select" Nice one, Dan

Thank you! Now I need a great au jus to go with it

I notice you applied no other seasoning: no pepper, no garlic, no basil, thyme, rosemary or anything else. If you applied it, would you say do it with the first salting, or later?

Also Angus Prime or Black Angus Prime isnt considered Prime correct?

RAW

That's company money you spent, don't lie