The Prime Rib Rules Every Home Cook Should Know скачать в хорошем качестве

The Prime Rib Rules Every Home Cook Should Know

Prime rib is expensive. Use my recipe to make it right every time. I'll even show you a great budget-friendly option that's almost as good. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/1224-brian ▶️WATCH NEXT: BEEF BOURGUIGNON:    • BEEF BOURGUIGNON (French Beef Stew)   POT ROAST:    • THIS Pot Roast is Better Than Beef Bourgui...   ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: SLICER KNIFE: https://amzn.to/41uC9Pg HALF SHEET PAN: https://amzn.to/3OU7HXi HALF SHEET WIRE RACK: https://amzn.to/41tasDT 2-PROBE WIRELESS THERMOMETER: https://amzn.to/3Vx4aCb INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Prime Rib Roast ∙7-10 pounds (3-4.5 kg) boneless prime rib roast ∙Coarse kosher salt (you’ll need a lot) ∙Cracked black pepper (approx. 6-9 T, depending on roast size) ∙10-12 T neutral oil (e.g., peanut oil) or beef fat Preparation: 1. Score the fat cap of the prime rib about ⅛” (0.5 cm) deep in a crosshatch pattern. 2. Season all sides of the roast very generously with coarse kosher salt and cracked black pepper. Use at least 2-3 four-finger pinches of salt and pepper per side. 3. Place the seasoned roast on a wire rack over a baking tray and refrigerate uncovered for at least 4 hours, preferably overnight. This dry brine enhances flavor and helps dry the exterior for better browning. Cooking: 1. Remove the roast from the fridge about 4 hours before cooking to bring it to room temperature. 2. Preheat the oven to 500°F (260°C). 3. Drizzle the roast with neutral oil and rub it evenly over the surface, ensuring you don’t disturb the salt and pepper crust. 4. Place the roast on a foil-lined baking tray with a wire rack and sear in the oven for 15-20 minutes, or until the exterior is golden brown. 5. Reduce the oven temperature to 250°F (120°C). Insert a probe thermometer into the thickest part of the roast. Roast for 2.5-3 hours, or until the internal temperature reaches 125°F (52°C) for medium. 6. Remove the roast from the oven, tent loosely with foil, and let rest for 30 minutes before slicing. Budget Chuck Eye Roast ∙9-10lb (4.5 kg) chuck eye roast ∙Coarse kosher salt (a lot) ∙Cracked black pepper (approx. 6-9 T, depending on roast size) ∙10-12 T neutral oil (e.g., peanut oil) 1. Dry brine the roast in the fridge overnight, uncovered. 2. Follow the same cooking process as for the prime rib: sear at 500°F (260°C) for 15-20 minutes, then roast at 250°F (120°C) until the internal temperature reaches 125°F (52°C). 3. Let the roast rest for 30 minutes, tented with foil. Beef Jus ∙900g (1 32oz box) beef stock ∙50g (3 T) Worcestershire sauce ∙25g (1.5 T) beef bouillon base (e.g., Better Than Bouillon) ∙2 (7g / 2 1/2t) packets powdered gelatin 1. Combine all ingredients in a saucepan. Bring to a simmer over medium heat and reduce by 40-50%, about 15 minutes. 2. Add rendered beef drippings from the roast (about 2-3 T) for extra flavor. Skim off excess fat if needed. 3. Taste and adjust salt as needed. Serve warm. Horseradish Sauce ∙125g (½ c) sour cream or Greek yogurt ∙75g (⅓ c) mayonnaise ∙75g (⅓ c) prepared refrigerated horseradish ∙10g (2 t) water ∙3g (½ t) salt 1. Combine all ingredients in a bowl and whisk until smooth and well blended. 2. Taste and adjust seasoning if necessary. CHAPTERS: 0:00 Intro and what cut to buy 1:45 How/where to get a prime rib 3:07 Prepping the beef for cooking 4:55 Searing the beef 6:10 Roasting the beef and made in pans 7:32 Budget prime rib 8:24 Back to the Prime Rib roast 9:04 Making the jus 10:21 Horseradish sauce 10:45 Finishing and tasting the beefs