How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK:
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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VIDEO LINKS:
Horseradish Sauce:
Au Jus:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Wusthof Boning Knife:
❤️ Digital In-Oven Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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The Perfect Prime Rib
The Perfect Prime Rib: full recipe below, with two updates since last year!
Change # 1: Remove bones and cook separately
-The bones act as a heat barrier. Removing them allows the top and bottom to cook evenly at the same rate.
-Without the bones we develop flavorful bark across the entire prime rib.
-The bones will be more flavorful with better bark and rendering since they are exposed to seasoning and heat on all sides.
Change # 2: Apply paste earlier
-Last year I recommended adding the paste right before the searing step. After testing, adding the paste before going into the oven the first time, led to better caramelization.
Recipe:
1.Remove silverskin and trim rib roast
2.Remove bones by following the curve with your knife
3.Tie up roast with butchers twine. Don’t go too tight, roast will slightly expand while cooking
4.Season prime rib and rack of ribs with a coarse rub like montreal steak seasoning
5.Leave in fridge uncovered overnight to dry brine (or at least 1 hour)
6.Remove from fridge and apply paste (recipe below) over all sides of prime rib
7.Place roast and ribs into a 250F oven (try to have the prime rib in the middle of the oven)
8.Remove once prime rib hits 123F internal for rare/medium rare and 133F for closer to medium
9.At this point the ribs should be fully cooked, but leave in oven during the rest if they aren’t quite tender
10.Rest prime rib for 30 min (hour tops) then place back into oven at the highest temp, searing for 5-10 min. Remove as soon as color looks good
11.Immediately slice, serve with horseradish sauce (recipe below)
Notes:
-this was a 10lb bone in prime rib. Adjust paste amount according to size of prime rib
-this recipe works great if cooking a boneless prime rib
Horseradish Paste:
-2T Mayo
-1T Mustard
-1T Prepared Horseradish
-1T Worcestershire sauce
-2 Garlic gloves chopped
-1t Fresh rosemary chopped
-1t Fresh thyme chopped
Creamy Horseradish Sauce:
-2-3T Horseradish
-1/4c Sour cream
-1t Dijon mustard
-1T Mayo
-1T Chopped chives
-Dash of cayenne
???? prime rib from @alpinebutcher
???? Montreal steak seasoning from McCormick
???? Ninja Hardcore Freestyle Rap Beat - Aesuno
#primerib #boneinprimerib #horseradishsauce #holidayrecipe #ovenrecipe
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Filet Mignon with Red Wine Reduction Sauce Recipe
Set yourself up for a date night to remember! Make Pan Roasted Filet with Red Wine Reduction Sauce. An aromatic French spice rub adds incredible flavor to these incredibly tender filet steaks.
Get the recipe:
INGREDIENTS:
4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon
Learn more about the filet mignon here:
~~ If it's not CERTIFIED, it's not the best. ~~
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How to make a delicious & simple Red Wine Sauce (Jus)
I wanted to see if i could make a red wine sauce from store bought shelf stable stock so I made two, One with homemade stock and one with store bought stock.
The results somewhat surprised me!
Ingredients for the store bought Version
- 3L stock, All beef or 2L beef 1L chicken if store bought get the low sodium
- 1 large carrot
- 2 small brown onions
- 1/2 head garlic
- 750ml red wine
- 400ml port or twiny wine
- 1kg beef trim (not to much fat on it)
- cornflour to thicken if needed
- Salt to taste
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Roast tenderloin with bordelaise sauce and potato gratin
A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at or text adamragusea to 500-500.
Homemade demi-glace recipe needed for the bordelaise sauce:
***RECIPE, SERVES 6***
For the gratin
2 lbs Yukon Gold potatoes
.5 lb smoked gouda cheese
half a head of garlic
1 quart cream
butter
salt
pepper
fresh thyme and/or rosemary
For the beef and sauce
3 lb beef tenderloin roast
1-2 shallots
1 cup red wine
1 cup homemade demi-glace, recipe here:
If no demi-glace, try 2 cups low-sodium beef stock
oil
butter
salt
pepper
fresh thyme and/or rosemary
1-2 dozen spring onions
Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper.
Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out.
Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat.
Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven.
While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters.
For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest.
For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off.
When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug.
Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest.
Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.