tag:blogger.com,1999:blog-7173052990851751381.post5022469111826307924..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Apparently Size Doesn’t Matter for Prime Rib "Method X"Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-7173052990851751381.post-22346623392107038042018-11-17T14:06:56.241-05:002018-11-17T14:06:56.241-05:00I used this method last Christmas on a 20 pound bo...I used this method last Christmas on a 20 pound boneless prime rib and it was perfect. I believe I went with 6 minutes per pound to attain medium rare and let sit for two hours. The ends were medium rare and the center was rare, perfect. I do have a new gas oven... I imagine oven quality has an effect on the outcome of this method. If you have a crappy old electric stove, I wouldn't attempt it. I would guess that those who had problems didn't have the proper stove. I will be doing this again this year and using my fancy new thermometer for peace of mind.Anonymoushttps://www.blogger.com/profile/15486969870489227349noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25331824017945821512017-12-26T18:55:33.905-05:002017-12-26T18:55:33.905-05:00I just did Method X on a 19 pound bone in prime ri...I just did Method X on a 19 pound bone in prime rib AND IT WORKED! I’ve used this method on smaller ribs (5-10 pounds) so I was nervous to try it on a bigger piece of meat (especially being $200.) I slathered my prime rib with a combo of butter, salt (lots of salt!) pepper, garlic powder, cayenne, rosemerry and thyme. Then I prayed to the meat gods and stuck it into the oven for 1.5 hours at 500 degrees. 19 x 5 is 135 minutes but I took off 5 minutes because I really want my prime rib to be medium rare, but more ok the rare side since you can always cook it longer. You can never take back an over cooked piece of meat so I’d rather it be under than over. After the hour and a half, I turned off the oven and let it sit for 2 hours. Don’t open the oven! The house was very very smoky but don’t let that get to you trying to peak at the meat. After 2 hour I took it out and let it sit while I prepared the gravy from the drippings. I cut into it and BEHOLD THE BEST MEDIUM RARE PRIME RIB: https://imgur.com/a/GAUQi<br /><br /><br /><br /><br /><br />https://imgur.com/a/GAUQiAnonymoushttps://www.blogger.com/profile/02439544290204951517noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91548171204491170962017-12-20T11:44:12.959-05:002017-12-20T11:44:12.959-05:00Cooked a 5lb roast (ribs removed, but added back w...Cooked a 5lb roast (ribs removed, but added back with butcher string. I kept the thermometer in and pulled it at 125 degrees. It only took 1 hour and 15 minutes. I think the thermometer is key. Cooking by temp and not time which is only a guide line. Cooking a 20lb roast on Christmas day. Going to cut it in half and wait 20 minutes before putting the second roast in to the oven. This will allow me to have different temps for people. Medium rare and Medium - Medium Well.<br /><br /> Unknownhttps://www.blogger.com/profile/01386798048634885161noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83980892240375661902017-12-15T13:07:31.980-05:002017-12-15T13:07:31.980-05:00My oven is gas and is capable of doing convection....My oven is gas and is capable of doing convection. Would you suggest putting the convection on or off? I have a 20lbs roast. Unknownhttps://www.blogger.com/profile/01386798048634885161noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39041334197791864422017-04-22T10:04:20.619-04:002017-04-22T10:04:20.619-04:00Chef John. I did a 6 lb Rib Rack as per your reci...Chef John. I did a 6 lb Rib Rack as per your recipe. It was spectacular. I am planning on a re-do for a larger group of people. I have two 6 lb rib racks and want to do them in the same oven. Would the 30 minute (6x5) cooking time at 500 degrees and two hours with the oven off still apply??ChefBillhttps://www.blogger.com/profile/05993261227393918659noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1612053945643051472017-04-16T13:37:51.401-04:002017-04-16T13:37:51.401-04:00I know I saw OLDER post on this and could find and...I know I saw OLDER post on this and could find and answer -<br /><br />but ... We have 2 prime ribs 8.76 # and 10.36 # (19.12) ... Do use the 5 minutes per pound (5 * 19.12 = 95.6 minutes) or do I do something different .... help, don't want to ruin $200.00 of meat..<br /><br />Anonymoushttps://www.blogger.com/profile/12751245921740841374noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52704798957254147022016-12-30T11:04:59.632-05:002016-12-30T11:04:59.632-05:00My family don't do much beef, would this work ...My family don't do much beef, would this work with lamb? As anyone tried? If so what changes did you make to the method?Jub B.https://www.blogger.com/profile/16529637304535271136noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42457822286133128482016-12-30T00:37:07.793-05:002016-12-30T00:37:07.793-05:00I roasted a 21 pound prime rib (all seven rib bone...I roasted a 21 pound prime rib (all seven rib bones) on Christmas day, using Chef John's method. The results were disappointing.<br /><br />The only change I made to the recipe/method was to use a salt/pepper/garlic powder rub instead of the butter & herb coating. I have a high end oven that produces accurate temperatures. Given the weight of the meat, I roasted it for 1 hour 45 minutes at 500℉ and then let it rest in the closed oven for exactly 2 hours.<br /><br />During the roasting period, the kitchen filled up with smoke and I had to open windows and doors to ventilate it. When I took it out of the over, the outside was charred and the internal temperature registered 140℉. By the time I got it carved and served, the roast was well done.<br /><br />Needless to say, I was sorely disappointed. We enjoyed the meat because it was a really good piece of beef but it would have been a lot better it hadn't been so well cooked.<br /><br />Next time, I will check the roast after the first oven off hour and bring the temperature back up to its proper level if the roast needs more time in the oven.<br /><br />I was pleased with the pan dripping, however. I got enough to make 2 gallons of really tasty gravy. Steven MqCweenhttps://www.blogger.com/profile/01415483938487867571noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19327683244229764972016-12-25T15:02:18.180-05:002016-12-25T15:02:18.180-05:00Thanks Chef John & Chris Knight. I did a 21.5...Thanks Chef John & Chris Knight. I did a 21.5 lb standing rib roast, decided that following the 5 min per pound rule would be too long on a roast this big. I opted to follow Chris Knight's post and did it for 50 minutes at 500°F. Meat reach 95°F and two hours later it was at 130°F. Our oven is a 2011 electric convection oven. I would have liked my meat closer to 125°F, so next year I will try 450°F for 50 minutes.<br /><br />Thanks & Merry Christmas,<br />JamesAnonymoushttps://www.blogger.com/profile/12885849647891294142noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64255313323107890122016-12-16T15:17:43.683-05:002016-12-16T15:17:43.683-05:00This cooking method works wonderfully, thank you. ...This cooking method works wonderfully, thank you. I have a rookie question though. The butter spread on the meat in your video looks like a frosting mine turned into globs. Do you have any tips for how to get the butter to stick to the meat? Amy G.https://www.blogger.com/profile/04836537311261461754noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50671883670177482432016-11-25T01:16:03.809-05:002016-11-25T01:16:03.809-05:00My Husband used this method for Thanksgiving, it w...My Husband used this method for Thanksgiving, it was absolutely perfect! I would love to attach a photo of the plate!Anonymoushttps://www.blogger.com/profile/00704738424439695741noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41538069935064676552016-10-14T11:47:15.672-04:002016-10-14T11:47:15.672-04:00How does this method work in a gas oven??
How does this method work in a gas oven??<br />Anonymoushttps://www.blogger.com/profile/12558876009751592432noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11115713083266095182016-03-28T20:12:29.353-04:002016-03-28T20:12:29.353-04:00I have a gas oven. Should I adjust the recipe time...I have a gas oven. Should I adjust the recipe times? The gas oven seems to cool down quicker so I'm wondering if the 2 hours with the oven off will have the same results as electric ovens.JoanThttps://www.blogger.com/profile/13092930049633086716noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71498592401775752072016-03-27T20:39:37.509-04:002016-03-27T20:39:37.509-04:00So i just did this. With a 14 pounder, for Easter...So i just did this. With a 14 pounder, for Easter. This was 6 ribs. And let me say that I've used this recipe for 2 ribs many times, and it's PERFECT. Whoever said this doesn't scale for a larger roast, is dead on. Chef John, you are awesome, but your rebuttal that "i've got a note at the bottom that says follow the thermometer" doesnt cut it... it's an afterthought. You focus on the "math" and people are following it, to their detriment. And I agree with the poster who says that if you're planning on eating at, let's say, 4 pm, based on the 2-hour rule, you're out of luck. Chef John, it's not your responsibility to do this, but perhaps it should be: cook until XXX degrees at 500, and then keep in oven until 125. And for the following size roasts, those two times should be XX minutes and YY minutes, for a total of ZZZ minutes.<br /><br />Just a sugggestion! And your herbes de provence idea is off the charts, creating an AWESOME crust!Craighttps://www.blogger.com/profile/15422992664036238623noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42338468597327288412016-01-24T18:03:50.920-05:002016-01-24T18:03:50.920-05:00RESULTS
1/23/2016
I adjusted the recipe according...RESULTS<br />1/23/2016<br /><br />I adjusted the recipe according to my roast size<br /><br />My Roast Size: 7.26 lbs. The desired Internal temp is 125°F for med/rare<br /><br />Prepare with Chef John’s recipe ingredients and insert digital thermometer<br /> <br />Preheat oven to 500°F Time to cook roast @ 500 °@F: 7.26x5 lbs. = 36.3 min<br />At 36.3 min the internal temp of roast: 67°F<br /><br />Turn oven off!<br /><br />Lots of bubbling and smoke alarm signals. Smelled wonderful!<br /><br />Internal Temp of 125°F reached at 2hrs and 20.5 min<br /><br />Total time for this roast is: 3 hours total<br /><br />PERFECT!<br />Beckyhttps://www.blogger.com/profile/17797248100997216326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64045509636539285242016-01-24T18:03:16.355-05:002016-01-24T18:03:16.355-05:00I have been wanting to make a prime rib roast for ...I have been wanting to make a prime rib roast for years. Finally, after looking at your recipe and watching the Vid, I bit the bullet and plunked down 70 bucks for a beautiful roast. Here are my results. THANK you Chef John..you are awesome!<br /><br />RESULTS<br />1/23/2016<br /><br />I adjusted the recipe according to my roast size<br /><br />My Roast Size: 7.26 lbs. The desired Internal temp is 125°F for med/rare<br /><br />Prepare with Chef John’s recipe ingredients and insert digital thermometer<br /> <br />Preheat oven to 500°F Time to cook roast @ 500 °@F: 7.26x5 lbs. = 36.3 min<br />At 36.3 min the internal temp of roast: 67°F<br /><br />Turn oven off!<br /><br />Lots of bubbling and smoke alarm signals. Smelled wonderful!<br /><br />Internal Temp of 125°F reached at 2hrs and 20.5 min<br /><br />Total time for this roast is: 3 hours total<br /><br />PERFECT!Beckyhttps://www.blogger.com/profile/17797248100997216326noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72074414913236121162015-12-28T13:06:25.108-05:002015-12-28T13:06:25.108-05:00All I can say is that this recipe has been tried a...All I can say is that this recipe has been tried and reviewed 418 times and has a 4.7 out of 5 rating. Believe me, if this method didn't work as shown, that rating wouldn't be even close to that high. Also, you can check out the photos of people doing larger roasts that look amazing. <br /><br />http://allrecipes.com/recipe/221958/chef-johns-perfect-prime-rib/Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56889988860372530722015-12-28T11:11:06.965-05:002015-12-28T11:11:06.965-05:00Yes, yes, I was telling my story about NOT using a...Yes, yes, I was telling my story about NOT using a thermometer the first time and got a well done prime rib at the 2 hour mark – despite using ‘science’ to compute the cooking time. Thus reiterating your warning for others to heed. <br /><br />And my experience that 500 degrees for 50 minutes for a 4-bone, 10 lbs prime rib results in the outside being way over cooked… so, it’s my opinion – and experience - that this recipe only works for a 2-bone prime rib.<br /> <br />So, other than the 5 minutes per pound at 500 degrees doesn’t work for a big prime rib, and the 2 hours may or may not be right, it’s a great recipe.<br /> <br />… and, ‘this method never fails me’ Gary… yet it’s only 45 minutes oven-off time for you. I’d say that’s NOT THE RECIPE!!! The recipe calls for two hours! (if you plan the rest of your meal to be ready at the two hour mark, your prime rib will be cold) Thus, you admit the 2-hour thing is bogus (and you are clearly real cook!).<br /><br />Look, I’m just trying to relate my experiences so others won’t need to screwup the way I did. <br />Anonymoushttps://www.blogger.com/profile/04116646602192435250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21422754398922664522015-12-27T18:29:17.884-05:002015-12-27T18:29:17.884-05:00This method has never failed me, however, I have f...This method has never failed me, however, I have found that 45 minutes with the oven off is perfect for me. If you don't start small, tweak the recipe, then proceed with more exotic, bigger cuts, as with ANY recipe, blame yourself. Chef John even warned everyone what to do, and not to do, and what to watch out for. You obviously are NOT a cook.Anonymoushttps://www.blogger.com/profile/06161079871303780150noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79263109968633837042015-12-27T16:59:53.130-05:002015-12-27T16:59:53.130-05:00I'm so confused, since the bottom of the post ...I'm so confused, since the bottom of the post has an "IMPORTANT NOTICE" that warns... <br /><br />"Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer."<br /><br />You must have missed that part. Trusting any P.R. method without monitoring constantly with a probe thermometer is crazy. <br /><br />By the way, I get more "this method was amazing"" emails from this recipe than anything we've ever posted. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61281119394135936302015-12-27T16:15:54.138-05:002015-12-27T16:15:54.138-05:00This is BS! I’ve tried other Chief John’s recipes...This is BS! I’ve tried other Chief John’s recipes with great results. But this recipe is a crap-shoot. It has too many variables to really be reliable, and, if you just think about it, it can’t scale with larger pieces of meat – I’ve tried and ruined a $100 prime rib! In addition, ovens are all different; this receipt assumes the heat loss of your oven matches CJ’s… and that might not be the case – as it is for me.<br /><br />In any case, always use a meat thermometer. Ignore the two hour rule and take it out at 125 degrees. <br /> <br />My only success was with a 2-bone – just as Chief John’s video – but the roast was done after about one hour of oven-off time. My first attempt, blindly believing the 2-hour rule resulted in a nice, well-done, tough and chewy, $80 prime rib that we fed to the dog… <br /><br />My last attempt, with a 10lbs 4-bone, resulted, again after only one-hour oven-off time, in the outer layer over-cooked to about 2-inches, but the center was correct (only because I took it out using its temperature, not time).<br /><br />Just think about it. Bigger prime ribs get longer (more bones) and NOT proportionally thicker. Cooking in a traditional heat based oven (ie, not a microwave) cooks from the outside to the inside. Cooking the 5lb 2-bone for 25 minutes result in a perfect 1” browned outside layer. Cooking a 10lb 4-bone for 50 minutes is crazy! The results the twice the ‘brown’ on the outside, read over-cooked outside layer, to about 2-inches. Too much.<br /><br />Now, for oven-off time. This receipt assumes your oven cools down at the same rate as CJ’s. It might work for the traditional electric in-wall ovens. But a warning for the few Wolf range owners…. Your oven stays hot! Two hours is way, way too much. USE A THEROMETER. About one hour.<br /><br />Here’s a simpler recipe. Pre-heat to 500 degrees. Insert oven-proof thermometer into center. It doesn’t matter what the weight is, 25 minutes at 500 degrees. Turn off oven. Take beef out when internal temperature is 125. (anywhere between one to two hours after you turn off the oven)<br />Anonymoushttps://www.blogger.com/profile/04116646602192435250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63466019504400271852015-12-22T20:08:27.546-05:002015-12-22T20:08:27.546-05:00Hi I ended up with 2 5 lb prime ribs. For the cal...Hi I ended up with 2 5 lb prime ribs. For the cal said is it like 1 10 lb.<br />Thanks for the helpGayleenhttps://www.blogger.com/profile/07144110221282592991noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89279989387700066282015-12-22T14:14:01.105-05:002015-12-22T14:14:01.105-05:00I tried this method last year with a 20# prime rib...I tried this method last year with a 20# prime rib (bone in) and my thermometer failed me horribly and it turned out well done on the ends, and a medium-well in the middle. Be sure you get a very good thermometer for this method! Stress on VERY good thermometer. <br /><br />This year though, another 20#er, I went slow low - 200 degrees for 5 hours, pulled it when it reached an internal temp of 120, let it rest and then blasted it at 550 for 10 mins to get a nice crust. Internal temp was 127 on one end to 130 on the other. It was perfect. If I do another, smaller one that isn't $300 I'll try this method again. Anonymoushttps://www.blogger.com/profile/08591117470053832159noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41227586925895626842015-12-21T15:21:59.962-05:002015-12-21T15:21:59.962-05:00Chef John,
I am a hobbyist cook, and use your re...Chef John,<br /><br /> I am a hobbyist cook, and use your recipes all of the time. Admittedly, this will be my first time ever trying a prime rib. Due to the expense, I have avoided cooking prime rib in the past. I have a 7.14 pound prime rib, but it is boneless. It appears others have try this method and it worked on boneless prime rib. What do you think? Should I make any adjustments or followed the recipe as you have laid it out?Mikehttps://www.blogger.com/profile/10871269805909298887noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77988695154145533482015-12-15T12:33:21.767-05:002015-12-15T12:33:21.767-05:00Chef John, I know you haven't tried this metho...Chef John, I know you haven't tried this method on a 21-lb roast but others are confirming it works. I'm just concerned that the outside will be completely charred after 100+ minutes at 500 degrees.<br /><br />I really don't want to risk making $200 worth of beef jerky. Would it be better to cut the roast in half and cook it in two pieces?Anonymoushttps://www.blogger.com/profile/14029234454974505019noreply@blogger.com