Reverse Seared Prime Rib
Chef Tom does a reverse seared prime rib, which is the perfect main dish for your holiday get together. Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://thesauce.atbbq.com/videos-reverse-seared-prime-rib/
Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Butcher BBQ Prime Dust – https://www.atbbq.com/butcher-bbq-prime-dust.html
Cattleman’s Grill Tuscan Steak Seasoning – https://www.atbbq.com/cattlemans-grill-tuscan-steak-seasoning.html
Marinade Injector – https://www.atbbq.com/nsearch/?q=marinade+injector
source
natural light makes fresh meat look grey.
you sonovabitch
what gloves do you use for the heat?
I like mine a bit more pink but probably easier said than done, most people complaining about that can't cook one. I would still eat this with a smile.
Waaaay overdone. I would say the process is correct, but I will be trimming 10 degrees off of everything. Hopefully that does it.
hay have you ever vac sealed the prim after cooking and dry ice over night then make a philly cheese sand out of it.
I'm not a fan of smoked prime rib. I like Yorkshire pudding and the Jus from cooking in the oven but this roast came out really fine and tempting. Good cook.
Over cooked
Good thing I have a butchers special on stuff like this or else I'd be broke as hell
Some of us actually like to eat that fat point you cut off. If I ever feel the desire to inject a prime cut of beef, someone slap me. That said, I am a big fan of reverse sear. I would've pulled it for the rest and oven heat up about 10-15 degrees earlier, though.
Fat=flavor.
Sure looks more cooked that 125 which should be rare-med rare,,,
Looks delicious! I’m so glad I found your channel! Have a Merry Christmas Y’all
Poor guy ruined that piece of meat! Way overdone.
Inject away!!!! Hate when "purist" or "experts" say you should never do something! It's your meat do whatever the fuck you like. ??
Not hating but no need for injection
over done?
That meat was not 125 when you sliced it. The liquid you injected probably caused the "thermal inertia" effect to be much stronger than you anticipated; as the liquid probably turned into steam and cooked that roast inside out.
Either that or you just flat overcooked it. Whatever the case, I guarantee that roast was not in the 120's when you sliced into. Upper 130's or above is my guess.
I genuinely do not believe all the haters and self proclaimed experts in the comments. Folks, I bet if you tasted it, there would be nothing but praise! Go and enjoy your crock pot meals and stop being haters. Thank you Tom for sharing your expertise. The quality and content is world-class and I am personally thankful and grateful.
Can’t think of a better way to destroy a whole loin. Wonder if he used “no roll”, or at least, select grade…reason for injection?
Chef could you use beef stock cubes if you don’t have the powder
Amazing to see how many people posted negative comments on this. Find something better to do than critique a great Chef….on YouTube.
That looks totally bomb.com
I’m considering injection to assure tenderness and juicy meat
my mouth started watering when you was wiping the blood with paper towels
I had one cooked on a trager and it needed to be injected it had a had a hard crust on it none of the flavor got in
Does the injection method work the same for dry aged prime rib (45 day etc…)?
Looooove all the keyboard warriors on here. Barbecue brings many of us together. But only those of us not riddled with insecurity. For the rest of you who feel threatened by another mans take or recipes and have to make stupid comments/judgments you can go fuck yourselves. Personal attacks, hating on the injecting or the level of doneness do nothing but point out how scared you are to admit that chef Tom is likely a much bigger bbq badass than you are or will ever be. Keep making that bland ass shit for your family get together where only the people that love you most have the heart to compliment your horrible food.
perfetta
That is WAY over cooked dude. And why would you inject it??
very nice. I like the injections.
Ain’t nowhere near medium rare.
Inject stock? After you cut off a bunch of fat? Ruined a good piece of meat I'd say ?
Everyone has their own opinion and preferences. He did a fantastic job and the meat is NOT over done! If you don't want to spread positivity then just don't watch!!
I've taken the plunge on a Yoder YS640 and just waiting on it now. So on that note,I am an amateur smoker, you smoked on upper rack then used grill grates to sear. In your opinion could you have removed roast turn up the heat and returned to upper grate for more color and finish. Than you.
Very overcooked roast my man, big waste of money on this cut…..
Considering you pulled it off at 108 & the temp climbed To 113, it’s probably better depending on the conditions your cooking in to pull at about 100 degrees, by the time you get it back on its 105 then you pull it at 120 anticipating enough carry over during rest to get you 125. Perfect medium rare which is how I like my prime rib. This definitely came out medium.
Reverse sear is the absolute best way to have the best crust and perfection. Nothing works better. I have tried all options even sousvide
Nice but overcooked
Made my stomach growl Chef Tom!
Are those just rubber gloves with winter gloves underneath?