Video: Perfect Prime Rib -

Video: Perfect Prime Rib

A foolproof method for moist, perfectly pink prime rib with a crispy crust.

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In this video, you’ll see Chef John’s secret method for creating prime rib that’s perfectly pink and extra moist in the center with a delicious crispy crust. This roasting method hits that magical sweet spot between rare and medium rare. The secret here is…math! But it’s easy math. The trick is to bring the bone-in roast to room temperature before putting it in the oven. Then, it’s a big blast of high heat to sear the surface of the meat, followed by very slow cooking with the oven off. See how it’s done! You’ll also see how to remove the bones before slicing the gorgeous, moist roast. Get the recipe for Chef John's Perfect Prime Rib. It's truly the perfect holiday meal. See more Christmas main dish videos >>

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Apr. 18, 2014 10:18 pm
I hope that everyone knows that leaving beef out at room temperature for any longer than four hours is against health code violation and you risk food poisoning.
Jan. 2, 2014 12:14 pm
This may make a good roast, but leaving raw meat out for 7 hours is asking for trouble.
Carol Odell 
Jan. 1, 2014 6:56 pm
Made it tonight, works great.
Dec. 28, 2013 9:44 pm
i did not think this recipe will was great,i love the way it came out.i gave it to my friends from the fire dept. in Brea Ca.i cook a 13 pounder,so i cut it in half.John is a great mentor to me.
Dec. 27, 2013 3:15 pm
U-n-b-e-l-i-e-v-a-b-l-e! This is just amazing. Perfect. I've eaten in some of the best NYC steakhouses for over 20 years and this years christmas prime rib beats them all hands down.
Dec. 26, 2013 2:38 am
Did an 8 pound rib roast for Christmas using this technique. Left sitting in kitchen about 8 hour to reach room temperature. It was superb! Crusty on the outside and wonderful juicy medium rare inside. I clearly will do this prep again
Dec. 25, 2013 9:51 pm
Cooked an 8 lb rib roast and it turned out excellent. I also made the Au Jus from his blog which was delicious. This is the easiest meal I have ever made for a holiday. My roast was not at room temperature to start, so left it at 500 for 10 additional minutes and then left it in the oven an additional 30 minutes which made it less pink but still very juicy and the meat came right off the bone.
Dec. 25, 2013 5:05 pm
Does it make a difference if I use a roasting pan?
Dec. 25, 2013 3:52 pm
This recipe was amazing! I made a 10 lb prime rib for Christmas dinner and it was by far the best prime rib I have ever had. I will definitely be making my prime rib this way in the future.
Dec. 24, 2013 5:36 pm
Excellent. I did a 3.38lb roast and it was perfect. I'm no cook but I got tired of going to a steak house for a good steak. Anyone who likes rare meat needs to try this guy's way, you can not screw it up. And he's right about bone-in at room temp slathered in butter. I topped mine in coursely chopped onions and it turned into a fantastic side dish.
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