How to Cook a Perfect Prime Rib | Chef Jean-Pierre

Comments · 3.6K

• TH

  @thevito2824 · 4 years ago · pinned

  Happy Holidays Chef. &nbsp;Thank you thank you thank you.. &nbsp; I have cooked Prime ribs every which way you can image, even the Salt igloo I call it and Sous Vide etc... &nbsp; I made this yesterday the way you suggested and when we took our first bite of this we all just stopped looked at one another and said Damn this is Ahhhhmazzzzing, it just melts in your mouth and the flavor was so incredible. &nbsp; The best part was I put the digital thermometer in and poured a good scotch and waiting for it to reach 120.<br>I made some Lobster tails to go with it and your Butternut Squash soup, best soup ever. &nbsp;thank you Chef.

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• TH

  @TheElectricBuddha · 1 year ago

  Anyone else making their annual Christmas pilgrimage to Chef Jean-Pierre&apos;s prime rib instructions?

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• TO

  @ToddAndelin · 3 years ago

  this guy was born to eat born to cook born to teach.... never takes himself too seriously ... impossible to not love JP

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• SK

  @skwirlsworld73 · 2 years ago

  @Chef Jean Pierre I cannot thank you enough for this video. My dad for years cooked prime rib for Christmas every year. He passed away recently so the last couple Christmas’s have been missing something. This year I decided I was going to try my first prime rib. I followed this recipe exactly. Let me just say that the results was beyond incredible. It was cooked perfectly and the flavor was top notch. The thermometer was the key but your instruction was the confidence boost I needed to do it. Thank you for bringing back a family tradition. Keep up the amazing retirement videos because as long as you do I will be watching. Merry Christmas and a happy new year from my family to yours.

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• SA

  @sabyegrp · 4 years ago (edited)

  I&apos;m 70 years old and have been preparing Prime Rib for family holidays more years than I can remember. I love to bake, cook, bbq, smoke meat, fish and poultry. But a Prime Rib always brings on a little extra stress. So each time I check my notes, and do a little extra research as a reminder. <br>Saw this video, and gave it a try. I had an 11 pound, &nbsp;four rib roast. I have the butcher cut loose and retie the rib bones which makes the slicing easier at the end. I followed every step except for the butter at the end. Took a little over four hours at 250f to come to 118f. Rested 30 min, then back in the oven at 500f for 12 minutes. Put it on my carving board and sliced it within 10 minutes. I have to say, thanks to Chef Jean-Pierre I made the most perfect medium rare roast I&apos;ve ever made. At the table my family gave me a look worth a million bucks. Nothing but smiles, full tummies and thumbs up for old pop.

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• JA

  @jaredcopeland5233 · 9 months ago (edited)

  2025 HERE WE GO! Merry Christmas everyone!

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• AR

  @Arianna1308 · 2 years ago

  I made this wonderful Prime Rib for New Year dinner yesterday.<br>Absolutely delicious and tender.<br>Salted-pepper meat and left 48 hours in the fridge, uncovered.<br>Brought it to room temperature for 5/6 hours.<br>Preheated oven at 250F and cooked it until 125F inside temperature. Let it rest 1 hour. Covered with butter and herbes de Provence, more salt and pepper.<br>Back in a 500F oven for 10 minutes.<br>Meat was incredible juicy and tender. Thank you chef.

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• TH

  @thegodofpez · 4 years ago

  I could eat prime rib for breakfast, lunch and dinner! 😋

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• HB

  @hblee88 · 4 years ago

  This makes so much sense. The ability to cut &amp; serve &quot;hot&quot; instead of the old &quot;rest (cool) &amp; cut&quot; method.

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• RI

  @richardchaney6990 · 2 years ago

  Chef, I cooked my first prime rib this Christmas with your recipe! It was perfect! And the hit of the dinner. Every time I tune Into your channel I think of my dad who was a chef and I feel at home once again. Thank you. You are a class act!

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• NI

  @nickm2890 · 3 years ago

  Dear, Chef,<br>I was not prepared for how delicious this would be. &nbsp;This recipe blew my taste buds out of my mouth. &nbsp;My girlfriend doesn&apos;t like rare meat, 90% of the time. &nbsp;But, she and I are chewing on the bones already. &nbsp;She is in love with this recipe, and so am I. &nbsp;The best meat I have ever cooked, by far. &nbsp;By far.<br>Chef, God bless you. &nbsp;You taught me how to make a good stock. &nbsp;You taught me how to turn that stock into an au jus. &nbsp;You taught me how to prepare legendary mashed potatoes. &nbsp;These were tantalizing on the table this year. &nbsp;We fought over the last mashed potatoes. &nbsp;I&apos;m very grateful for how much you have taught me.<br>Thank you so so much, Chef. &nbsp;You&apos;ve become a part of my family through your brilliant cooking and teaching.<br>God bless you, Chef. &nbsp;Amazing, amazing work, as always.<br>Thank you so much.

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• SC

  @scottanderson7399 · 2 years ago

  Happy Holidays to you and your family Chef. &nbsp;Last year we invited my sister for Thanksgiving and she bought a VERY expensive standing rib roast for me to cook. &nbsp;I had never attempted this before and did not want to fail. &nbsp;I looked at many methods and videos and happened upon your channel. &nbsp;Your method made the most sense to me and offered many advantages including perfectly cooked from center to outside, really great bark, and the forgiving rest period in the middle. &nbsp;Needless to say the prime rib turned out perfect! &nbsp;A month later at Christmas I repeated the recipe with perfect results again. &nbsp;Since then I have made many of your recipes and all have been the best recipes ever. &nbsp;Your skill, experience, and ability to teach novice cooks proper techniques makes you a treasure on YouTube. &nbsp;Continued success in the New Year and Thank-You!

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