how to cook Prime Rib – cooking for dads, Christmas Roast Beast by Rob Barrett Jr.

…sooooo hungry!….

Reply to this comment

I’ve watched a lot of roast beef vids on here by Americans and to be honest most of them mess up what should be a simple job, looks great mate, keep it simple, you should try coating it with English mustard and then flour mixed in with mustard powder, salt and pepper……….or coat the whole thing in wholegrain mustard…mmmmmm, I only have one complaint, that beef would have been sooooooo much better with Yorkshire puddings, goose fat roasted potatoes, parsnips and a red wine reduction sauce.

Reply to this comment

great video! I am new to youtbe so come by my page and check it out!

Reply to this comment

Yea sure good beef like kobe and other high end meat needs salt..Yea ok sure…..

Reply to this comment

BS beef needs some salt, even good beef.

Reply to this comment

Lol, I like how people say “too much salt” I bet you guys don’t know how much salt is put in restaurant food. Plus when you slice the meat you get very little of the surface area of the outside, and a huge area from the inside that wasn’t salted. It looks delicious, it looks nice and juicy, i hate overcooked meats.

Reply to this comment

Yeah, I have to admit, that’s kind of cooking mumbo jumbo. I think it help distribute the juices,

Reply to this comment

oh that’s too much salt!

Reply to this comment

Letting it sit for about 10 min…”brings the juices back inside?” Or did I hear wrong…..?

Reply to this comment

Wow, 112! that is pretty rare. Glad it worked out. Did the garlic add much? i’ve thought of that but never tried it. Try the bacon some time, you will be happy.

Reply to this comment

i did a 11.5 lb this past xmas, made a dry rub, also cut litle slits in fat back and put in fresh whole garlic, cooked at 400 for 30 minutes then down to 200, pulled at 112 degrees let sit for 20 minutes, WAS PERFECT!!!!

Reply to this comment

Salt also extraxt juices,,,and a crusted salted prime is IMO Aweful…Very very light salt pepper and walla ..i did one this xmas and it was perfect..Just a little tip for ya…Great meat need no salt ..so buck up and get better meat ..Lol

Reply to this comment

The kosher salt creates a crust that seals in the juices..It doesn’t penetrate the meat as much as you may think..Just a little tip for ya

Reply to this comment

I’m pretty sure we ended up using this for christmas eve tonight. It was delicious! Thank you!

Reply to this comment

Check out my new vid on advanced prime rib. This is nothing.

Reply to this comment

It’s really not as bad as you think. Google “brining” for more info on how this works.

Reply to this comment

WAY WAY TOO MUCH SALT DUDE….My god heartattach city..Meat is fine left only ,,,Little tip for ya….

Reply to this comment

I came back to see this..I used this video last year and the prime rib came out great! Thank you….

Reply to this comment

Hi Bob, I alos made this last year, and ready to make it again for xmas, also your thai shrimp are the best! I have been making them once a week, and they always are the bomb! thanks for all of the helpful hints and easy recipes. Have a great Holiday.

Reply to this comment

145 thats way to well for me I usually pull a roast at 120 for medium rare cause it will be at 130 after resting

Reply to this comment

love this! thanks !

Reply to this comment

@TheNumber1draftpick That’s coming next week.

Reply to this comment

do you have a recipe for cooking a whole cow?!

Reply to this comment

I tried this last year it turned out perfect cooked a 11 lb. I already ordered another for this year can’t wait till xmas!!!
thx, Rob

Reply to this comment

Can you come and cook for me, please?!

Reply to this comment