Home » Prime Beef » Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

NO, the beef isn’t salty, just for the record and for all the comments today. This really keeps the roast juicy and not salty. Trust me, I’ve done this a lot.

Also I didn’t make it very clear, cook it initially at 450 for 10 minutes, and then lower the temp to 250 and cook 20 minutes for each pound or until internal temp is 120.

Also cook it at 450 for 10 minutes and then at 350 for 2o for each pound or until the internal temp reaches 120 for medium rare.

Sign up for my email list, free stuff often:
http://www.cookingfordads.net/contact/

Here are some alternative ideas for cooking your prime rib. Making the kosher salt crust is really amazing, you’ll have to try it, and trust me, it isn’t too salty.

If you’ve never cooked a Prime Rib before watch this video first.

For more ideas and recipes go to:

http://www.cookingfordads.net

Duration : 0:12:58


25 thoughts on “Advanced Prime Rib Cooking Techniques, How To Cook Prime Rib

  1. DragonTeenKick says:

    @cookingfordads it …
    @cookingfordads it looks cool i would make it but my mom says dont was the stove but i know how 2 cook really well or good how ever u want 2 say it ­čśŤ

  2. Autoramen says:

    Needs more salt.
    Needs more salt.

  3. beerhoven says:

    This looks great. …
    This looks great. It makes some prime rib lovers cringe, but I like to finish mine off with about a minute per side on the grill(individual slices). The seared outside with the wonderful texture and juiciness inside makes me very happy.

  4. Razor00710 says:

    FOLLOW THESE STEPS …
    FOLLOW THESE STEPS 1. COVER YOUR MOUTH WITH YOUR HAND´╗┐ 2. WHISPER A WISH INTO YOUR HAND 3. POST´╗┐ THIS ON TO TEN OTHER COMMENTS 4. NOW LOOK AT YOUR HAND

  5. WYLA69 says:

    @cookingwithrob Ok …
    @cookingwithrob Ok cool. I thought that was it. Thanks a lot.

  6. bishopx123 says:

    looks decent …
    looks decent overall performance is so-so i’d agree and get rid of the ginzo knifes and get the henckels from costco. probably lining the bottom of the baking sheet with foil to make easy clean up would help too. overall not bad for a home cook. but sadly waste of prime meat so many better ways to enjoy prime cuts.

  7. ekdavid says:

    MEEEEEAAAAAAAT!!!!! …
    MEEEEEAAAAAAAT!!!!!!!

  8. ryanmtanner says:

    I just jizzed in my …
    I just jizzed in my pants

  9. cookingwithrob says:

    @WYLA69 yes, 10 …
    @WYLA69 yes, 10 minutes at 450 and then lower it to 250 and cook for 20 minutes per pound or until internal temp is 120.

  10. cookingwithrob says:

    @so0os0 Yes, after …
    @so0os0 Yes, after 10 minutes at 450, lower it to 250 and cook 20 minutes for each pound or until internal temp is 120. Thanks, I can’t believe I didn’t get that clearer.

  11. WYLA69 says:

    And just so all of …
    And just so all of you know, salt crusting has been around for CENTURIES and it DOESN’T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn’t dissolve so it doesn’t over salt anything.

  12. WYLA69 says:

    And just so all of …
    And just so all of you know, salt crusting has been around for CENTURIES and it DOESN’T make the food salty. Some cultures will make a HUGE salt sphere with a chicken or duck inside and bury it in the ground over coals. You need a hammer to break the ball open. The salt forms a crust and doesn’t dissolve so it doesn’t over salt anything.

  13. WYLA69 says:

    So, you say 10 …
    So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.

  14. WYLA69 says:

    So, you say 10 …
    So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.

  15. WYLA69 says:

    So, you say 10 …
    So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.

  16. WYLA69 says:

    So, you say 10 …
    So, you say 10 minutes at 450 degress and then later you mention that you kept the temp at 250 degress. Do you lower the temp to 250 after the initial 10 minutes? You never say.

  17. SuperOlds88 says:

    I like to deep-fry …
    I like to deep-fry prime rib in lard. Then my wife takes some of that leftover lard and makes gravy with it. We also like to put Vienna sausages in some dough and deep fry that in the lard too, along with some bacon. For dessert we have deep fried dough.

  18. cookingfordads says:

    @VrNghtOwl I rarely …
    @VrNghtOwl I rarely use those any more. I use an Anolon set and a MAC knife mainly now. The ginsu had these little steak knives that were really handy for small jobs. Ginsu also promised to help sponsor the show but the reneged. boo!!!

  19. VrNghtOwl says:

    you need to go back …
    you need to go back to costco and get those henckel knives they sell and get rid of the ginzo knives lol

  20. weicc84 says:

    @so0os0 hehe yeah …
    @so0os0 hehe yeah its not 10 minutes. late he mentioned 20 minutes per lb. i would just sit a thermometer into the meat to gauge the preferred temperature.

  21. weicc84 says:

    @GreyGooseVodka555 …
    @GreyGooseVodka555 this is how prime rib is. after cutting, the blood will drain while still cook. thats why they’re cooked to “rare like” after 10-20 minutes it will look medium rare to medium.

  22. weicc84 says:

    @locochef22 steak …
    @locochef22 steak seasoning and salt crusting are two different methods. I actually tried this salt baking which leaves the meat nice, juicy, tender and flavor of the meat intacted. The meat really does melt in your mouth. As for Mccormicks montreal steak seasoning, it cant be used to work the crust. This would actually make the method as baking instead of steaming like salt-baked technique. Overall, it’s personal preference. I do favor the salt-baked method.

  23. locochef22 says:

    mccormicks montreal …
    mccormicks montreal steak seasoning, rub generously instead of crusting and let sit over night, to marinate, instead of the kosher salt. same heat method. better flavor

  24. D0z31 says:

    1. copy and paste

    1. copy and paste
    2. send this to 2 other videos.
    3. hold your breath for 10´╗┐ seconds.
    4. press refresh twice.
    3.´╗┐ LOOK AT YOUR HANDS

  25. thiswonksx2 says:

    damn it man. i am …
    it man. i am craving for some prime ribs now. and ive never really had a craving for it before.

Leave a Reply