Perfect Prime Rib for Christmas Dinner

okay folks listen I'm making this video right now cuz it is the holiday we coming up on Christmas right everybody well mostly people like to put a prime rib on the table right so listen I'm going to debunk all of the myths and we going to get right to it and I'm going to show you how easy it is to make prime rib let's get it all right so look pay attention to this part right here I'm going to go ahead and preheat my oven and if you look right there you see I don't have a whole lot of ingredients right this is one of those super simple you know uh Prime ribs that you can make and I'm really going to make it foolproof right so the first thing we want to do is we're going to hit bake we going to put this on 500° come on and then we start it now listen if yours don't go to 500° for some reason you know what I mean uh don't worry just go to your highest setting and start that but you need your that to be up to Temp now when it comes to the prying rib I like to pull this out 2 and 1/2 hours before I'm ready to put it into the oven right so this had to CH to become room temperature that is key I'mma push this off to the side right now so we can just go over a couple of [Music] things I want you to put your thinking cap on and then look at this right here we going to call this the center of the meat right if this let me just make a little small indentation right there you guys see that right there listen if this we want this to be room temperature in here that's why we pull it out 2 and 1/2 hours early and just you know leave it sitting on your counter you know leave it covered in some like some kind of Saran Wrap or something just over the top while why because if it's cold all the way in the center right here how long are we going to have to cook this just to get to Middle to do it you know to be cooked so we going to have the temperature we going to set that in there and then it's just going to cook and bring itself down here without destroying the meat right now I'm going to ask you guys down in the comment section below how do you guys like to have your prime rib you want it rare medium rare well or you know well done or medium okay so when you get your prime rib you bring it to the house it's up to you you can have your butcher do what he done right here for me and what that was was I had him you know French cut these right here so you see the exposure of the bone that's what I like to see right and then if you guys pay attention over here let's address why I got these uh why I got this twine on here right all right now if you guys pay attention to this part right here you see this I'm just pulling this back and you see there's some separation this is separated against this bone right so when you bring it home you guys can just take this and you can separate this from the you run your slicer meat slicer right and we run that around down all the way down against the bones right and then when you're done with it you should have bone with a little bit of meat on it and then you should have your you know your roast right so now that's why we have to come back with the twine right and we put that back on there but this makes it easier for you to season in the you know in between you know in between both so it get some seasoning there just giving you guys a head heads up right now you see right here I got my little F Bon and knife and then I just like to clean up this I want to say hey thank you to my local butcher they did a great [Music] job okay so now that I've explained to you you know like the process and don't forget you guys can to ask your butcher you know what I mean if you go there and talk to them especially if you got a relationship with them they'll go ahead and do it for you right so now I'm looking at this we at 351 but we ging right and that's Fahrenheit by the way this is what I'm going to do I'm going to take some garlic infused olive oil right we just take this and we're going to just sprinkle a little bit on here let me do it this way right this is just to help any other rub you know stick now this is a big heavy piece of meat folks you know what I mean so when you season it you want to season it generously you know I even season a little bit of the back I got it it's got the bone on there you know what I mean but you guys might have a you know somebody you want to give that to or better yet you might want to eat it yourself for me you know what I mean I just like to just see the whole thing seasoned you know so this right now what I'm adding on here is acting as a binder now everything you seeing right here is what I'm going to be using to just the season the outside I use my B- rub listen this is for the heavier Meats it don't get no heavier than this right here right right so we got fresh black pepper then we got that kosher salt that's what we getting ready to put on here this is what when I say fat side up this is how we going to put it in this roasting pan we going to keep it up like this so now what I'm getting ready to do is I'm just getting ready to start adding some seasoning now if you guys notice I hold it up a little high so I can get some coverage you know I mean you ever know you ever put seasoning on or your rub and it look like it's concentrated in one area that's cuz we not high enough so now we going to come with that fresh black cracked right so I'll just start adding this on the top you see how it's starting to sweat already when you let it sit on there and soak it just starts to you know sweat it gets real tacky and it helps for everything to adhere to it and now we just sprinkle a little salt on here on the top don't need a whole lot of salt right [Music] all right now next thing I'm going to do is after I got it completely patted down we got it seasoning seasoned the way we want it to be now I have this roasting pan right here right so I'mma pick this up let me turn this this way so you guys can see it I'mma take it and I'm just gonna set it in just like this Them Bones will probably just run through there like that you see that right there that right there is the way you want it to look you got to take a look at that you getting to watch a cat in action let's just go over this again we at 500° now this part going to be key this right here is a 8 and 1 12 lb you know prime rib this is how we going to make it foolproof you going to like this part at 500° we going to go ahead and put this in there right all you do is take the weight and you times that by five now 5 * 8 and 1/2 right we going to end up with 44 right so we going to have 44 minutes that we put this in here so I'm going set the first timer remember that's 5 minutes per pound so you guys do your math once you get it right so I'm going in here for 44 minutes listen we're not going to cover it or nothing like that we just going to stick this in there after 44 minutes all we do is we come and we turn off you know our oven and we do not open the door look read that on the screen do not open the door right and then we're going to let it go for about two hours you just got to resist the temptation to open it up and look at it we're not going to do that right so remember 500° 44 minutes for me if you guys got one that's just 8 lb you know what I mean it'll be uh 40 minutes all right so here we go okay folks listen my timer just went off for this my 44 minutes right so now I'm getting ready to go ahead and hit stop and here's the thing you cannot open this we going to let that heat do its thing and we going to set another timer for 2 hours right then I'm going explain to you guys you got a lot of different options you know you can use when making a roast like this some people just don't have the confidence so they have some tools for it right so if you come here and take a look at this you guys can see I didn't do this because everybody don't have them look I could have put a meat probe in the inside of that it have gave me my reading there they got all kind of options I was just showing you this one here then they got these this is more of like a popular brand right here meter you know I mean you can do up to four different proteins you know put them in the smoker put them in your oven or things of that nature but the reason I didn't do it like that is because most people don't have it I just want to give you guys the confidence to go ahead and tackle on one of these Prime ribs without having all of these extras okay so listen now here we are listen it's been a whole total of 2 hours and 44 minutes right so I just put my hand right here I can feel it has cooled off but now we want to check it now earlier I showed you guys two different you know options you know to Go Wireless as far as uh your meat Mar goes these are great I elected not to do it I'm going do you know say it again just to tell you guys you can do it with one of these you know meat probes also right so I'm going to put this here move that over put that there let's take it out and let's look at it okay so just for the sake of argument right let's just say this doesn't CH I'm looking for medium rare you're going to hear all kind of numbers it's not no one solid number for everybody right so I'm going usually say 130 to 135 is medium rare so let's just say I stick this probe in there and it's only at 120 we don't have no heat in there so what we do is we just put it back in the oven what we want to do is raise our temperature to 350° and then we'll probably check it like every about 10 or 15 minutes now what I'm getting ready to do is we want to get to the center of it right on the outside is probably the easiest you know what I mean so it'll be a little bit more have a little bit more dness on that on these outer Cuts but then as we get to the middle that's what we want to check right so I'mma go in over here this right here as you saw would be just like perfect to me two de hey you you you can't go wrong right so what you guys were seeing 137 or 138 you know what I mean and it holds that so that lets me know that's it remember this is going to be the key now it's been resting this is the tricky part when it was in the oven it was resting and it was coming down so it gave it some time for all the meat to distribute you know throughout so you know what the next thing to do is we going to carve it yes sir okay so I'm going to let this sit just a little while longer I know I said I was going to cut it but this what I want to do folks I want to go ahead and take the rest of my ingredients right I had these in the refrigerator so they nice and cold so we don't have to like usually I make it early and I put it in the refrigerator until it's kneed right but right now we going to take all of this right and add it that was M folks I know some of y'all say I want to see you Aon you know AB say what it is you know blah blah blah I got it uh I'm going try to you know what I mean but I still want you guys to go to the uh go to my website you know what I mean cuz listen we done did it all the work for you so whatever you looking for more than likely your boy AB got it so just search check it out see what I put out last you know what I mean and uh come up with some good dinner uh options right y'all can look at this right now and tell oh that's sour cream all right so once you get your ches cut we just go ahead and you know add those In Here Also then we just going to give this a mix get it nice creamy and then I'm going to put that that prime rib folks on this cutting board and we F to watch it work all right now that we have that mixed up I'm going to go ahead and give it just a generous pinch of some kosher salt look at that right there folks oh yeah this is it go ahead and hit it with my little taster spoon let me get a little bit of that green onion excuse me some of that Choo that's see him now all right now we'll go ahead and take this look at that and right onto the cutting board if that ain't a masterpiece I don't know what is now the first thing I'm getting ready to do is we going to see these strings right here this tie we gonna take these and cut these all right so you guys can see you know exactly where all of the the uh ties were you know what I mean so we just pull that down like that well folks now it's time to do our thing so what you see right now is like my garnish right I just set it up took a couple of shots of it you know what I mean this is what I get to get you guys to like click on the video hopefully you know what I mean so now I'm going to go ahead I'm going do it I'm going to go ahead and cut the middle then I you know what I'll cut the end this is for all my people that like they meat a little bit more on the Well Done Right so I'll pivot this over here like this I'll take this right here and I'm just going to cut myself you know a little slice like this look at that right here that's for the people that want to have theirs a little bit more cooked this is good man it came all right [Music] now we just going to take this bone off I'm going to show you this part right here look at that right there that right there make for a great gift for somebody look at the backside of it yes sir okay so you guys can see these you know what I mean now you make it how you want to make it this gets you in the ballpark it would have been a little bit more on the RAR side had I had not let it just like sit up you know cuz we got to take pictures and do all that kind of stuff but this right here you put this on anybody's plate I promise you they not going to say nothing about it but they're probably going to hit you with a thank you now listen I'm using my meat slicer I'm not doing this as no uh Shameless plug or nothing like that you guys need to pick up one of these listen I'm still running the sale right now the code on this is just holiday a pick yourself up one of these hurry I can ship these out and try to get these to you as fast as possible so you can get them some people going to get them as a gift but I'm telling you guys get yourself one you know why cuz we going to run up into the spring and you see this big piece of meat right here we F to queue do some brisket in the oven do it outside and you're going to need yourself one of these slices with that being said I'mma set this over here like that we going to take these off I'm going to get some utensils and it's time to taste it all right so I'm going to scoot this back pull this down like this right and I'm just going to use my cutting board right so we'll just cut this look it kind of like just almost tear you know what I mean just o my goodness but if you guys want to see it look at that right there now we F to hit it with this little horseradish cream look at that right there mhm guess what folks you didn't heard it many times cheers y'all I do a lot of things on my channel but I never dance this right here is a treat for myself I'mma hurry up now I'm going tell you I'mma keep it uh I don't know what I was about to say like Keep it Gangster or whatever but I'm going to take one of these slices I'm going to heat me up some uh toast me a little bread hit it with the May other side I lightly covered with with my horseradish cream right here my creamy horseradish sauce you know what I mean and then put one of them slices on there and I'm going to eat that and go to town now you guys I hope that I was able to show you guys a foolproof way to not ruin you know such a an expensive piece of meat you know what I mean this is simple super simple to make and another thing I want to say don't forget that I let this kind of like sit up so it had a little time to continue to cook and remember if you didn't reach the temperature that you was looking for if you was under after the 2 hours right all you got to do is keep your oven back up to 350 put it in there and then you just keep testing it about every 15 about every 15 minutes you know until you get your desired done this that you like now besid talking to me down in the comment section below let me just say this if you're new to my channel let me just take your time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking I'm going to keep it real simple folks I mean it's from my heart and from everybody you know the whole team of smoking and Grilling with AB listen Mary mer Christmas y'all and we out peace [Music] [Music]