Not only are you going to learn a super savory, extremely flavorful way to prepare prime rib, but you’ll also see lots of great tips and tricks to make this very special cut of roast beef successful no matter how you decide to season yours. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/pepper-parm-prime-rib-recipe-8757842
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pepper Parm Prime Rib, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join
You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/
49 Comments
You prepped one, but cooked a different one.
Not gonna lie I read Pepperidge farms prime rib 😅
That ribeye is looking more like a chuck roast these days.
THAT Looks Amazing 🤩….OMG….mouth is watering 😮
Cacio e pepe prime rib 😈
Why all of a sudden is the video in italian? Terrible
OMG, these Youtube changes are sickening. Long commercials every five minutes! Couldn't sleep last night, tried to listen myself to sleep and these terrible and loud commercials constantly interrupted. My Youtube is broken. Does everyone have this new problem? I don't mind the video's own promotions, not too much.
I love recipes with few ingredients, and this one has won my heart! I’ll definitely try making it at home to see how it tastes. Thank you for sharing with us! I loved it, loved it so much. 10000/10!!! ❤🍽😋🌟
COVID 1 was a terrible time not knowing if 'our' beef restaurant would reopen. And this video shows why.
Why cut in half first?
Yessss….. Wondeful.
Gout on a plate. Bet it's tasty as hell though
Overcooked
😊😋❤
Nicely done sir! All that is missing is some creamy horseradish.
Its worrh noting that the beef would be considered not fit for human consumption in western Europe
Looks good. Generally prefer low and slow with a heavy sear under the broiler.
In another prime rib recipe, you recommend 5 minutes per pound plus two hours with the oven off, and that always works perfectly. Why differently here?
Mmm mmm mmmmm
taste is subjective but….that's overcooked
Would this work with method x???
Chef John never misses. Merry Christmas and Happy Holidays to one and all!
Looks absolutely delicious 🍽️
🤢 too much red ooze.
You are the Cindy Lou Who of your beef au jus.
Long time ago my mother made a prime rib with an espresso crust, comes out of the oven and crust baked into a shell that peeled off the meat. That rib was so tender but we laughed at the coffee shell, she broke it up and put some on everyone's plate for dinner.
Remember when sodas were a nickle and certain people knew their place? Pepper Parms remember.
Love a black pepper crust 😋😛🤤
Just needs a little shot of some really spicy horseradish!
chef, always enjoyed your video, always. thank you!
yum
I will NOT be satisfied with anything now … until I have a plate of THAT in front of me. Well done!
CJ the Kendrick line was possibly your best ever. Unreal stuff
This man has a trademark inflection
it's now about 150 dollars for prime rib at smiths and 200+ for brisket. I would like to see a cooking video on something more within my price range as full time RN such as a Bologna sandwich and oh heck ill splurge how about a bologna and cheese sandwich.
My wife said shame on you for not eating that with horseradish sauce. 😂
Can you do a video about portuguese cod fritters? I love eating those, and I think it would make for a nice video.
John, you're making me look bad
They not like us.
Wow! that looks delicious 🙂
I've never had any cut of meat rise 10 degrees after cooking. Three to 4 at the most.
Is it insane in the membrane?
About serving… it should be in 5, 7, 11, or 13 ounce servings, because it is…….. prime rib
Still laughing. Looks great, as usual.
Hey John have a recipe request if possible.
Was in St. Barts on a boat I was running. Had a seafood dish at the Carl Gustav?(Sp)Hotel.
It was maybe 4 or 5 types of seafood cooked in a jar with a metal snap closing lid.
It was poached I assume, for pressure reasons.
Anyway, what got dumped out into my large bowl was amazing.
The jous was so good we went through 3 bread refills sopping it up.
Any clue what the French call that. I keep looking but no joy.
Thanks
Merry Christmas to you and yours from me and mine.
Not even gonna watch the whole video. The thumbnail of this thing is nuked
The comments are hilarious. From OVERCOOKED to UNDERCOOKED and everything in between. I suppose it never occurred to them that people’s tastes and preferences differ.
Looks amazing! Definitely gonna give this a try; the peppercorn and parm will taste awesome together!
To done numb nuts
Reverse sear is def the way to go. Sorry… This prevents the outer edges of that delicious meat from overcooking and turning dark/grey.
Way too much pepper for me too. The focus should be on that meat. Not over 'searing' and over 'crusting'.
Does look good though. Different strokes for different folks.