been subscribed since I was 12 years old, I'm 21 now, yet you're still here making awesome recipes. Merry Christmas, chef john!

I'm 49 and still learning from the one and only Chef John. You have GOT to make his prime rib gravy!

I'd like to know did you cook any during that time, how it went, did you think you wanted to be a Chef, or can you give an idea as to what you do now, or are in college to do? Thanks Happy New Year 2023 coming !!!

Yep we all used to make fun of his voice back then. Old YouTube was very savage

How long for a 2.81 one bone size?

i was a fan around that age too, i’m 18 now and still love watching chef john

I used this recipe for my Christmas prime rib roast. It was my first time cooking it and it turned out amazing. I cooked it a little longer because my husband won't eat it if it's too pink, but despite cooking it for 2.5 hours it came out juicy and cooked all the way through. I would suggest this recipe for your rib roast it was fantastic. Thank you for your hard work! Merry Christmas!

Chef John is a national treasure. We must protect him at all costs ❤ I went to culinary school but I’m learning so much here. Happy 2023 to all may our best years be ahead of us 🎉

Sometimes I wonder whether I watch chef John for his useful recipes and techniques, his stunning shots of amazing food or his unmatched witty comments, then I realize that I do.

@MrVovansim I depend on that for the indication that it's safe to scroll down to the link to the recipe. 🙂

I watch for the soothing way he says "and as always... Enjoy".

Hahaha - "according to recently made-up studies" 😆 I'm following this video on Christmas Day to cook my prepared, slightly smaller, prime rib roast, and then will refer back to your prime rib gravy video to finish that which I've already prepped. May do the Duchess Potatoes, it depends on how much time I have. Thank you for your marvellously instructive videos Chef John - and may you and Michelle and your loved ones enjoy a wonderful Holy Season! Cheers!

I've been using your 500 degree, 5 minutes x wt. Always works and to me the simplest. But I'll try this 2 day dry-out. We always have prime rib for Christmas. UPDATE: My husband like it roasted this way. The hardest part was whenever I opened the fridge and see that hunk of meat waiting to roast. The temptation to throw it in the oven sooner than 48 hrs was tortuous to my patience.

The salted dry out period results in a perfectly seasoned roast all the way through.

Hi Chief John, I've always avoided cooking rib roasts after an earlier catastrophe. So, I gave your method a try, and it turn out great! My NYE dinner was a huge success. I love your cooking style. Happy New Year.

The 500 degree rib roast recipe is how I first found Chef John many years ago. I still do it every holiday season. I might try this one in the pellet smoker but it's hard to beat the bark the 500 degree recipe produces.

@Matt Therrien  The fat will render downwards into the meat and it will keep it from drying out. Discard the cap just before carving if you like.

@Big J33 reason, please?

@Matt Therrien cap on

@Matt Therrien Just make sure your oven is clean!!

Do you prefer cap on or off, folks?

Chef John is always my go-too for anything. Thank you Chef John!🍺

I am going to use this method on tomorrow’s Christmas prime rib. Can’t wait to see how it turns out!!

I reserved my prime rib piece 2 days ago at the butchery after seeing your primerib sauce video, thanks so much for the follow up with how to cook the whole prime rib!!

We made this prime rib tonight and it was hands down the best we have ever made! Thanks for a great recipe Chef John!

We made this today for our Christmas dinner. We salted and air dried in the fridge for 48 hrs. Just one bone roast for the two of us. Added adobo to the butter rub. Perfection! A new favorite. Happy Holidays!

I love Chef John’s sense of humor so much.

If you can’t wait for Chef John’s Duchess potatoes, Stefan @FenchCookingAcademy has just recently posted a video with variations of them three ways! Love your videos and keep up the amazing work!

We made this yesterday, and it turned out amazing. I made a compound butter with smashed garlic, salt, black paper and rosemary and smeared it all over the roast. I roasted it at a slightly lower temperature because I was worried the garlic would burn. Once the interior was at the temp I wanted I cranked the heat up and let the exterior brown a little. So delicious. Happy holidays! 🎄😋

Planning this for my shift mates at work on Christmas Day…appreciate the low-maintenance oven work!

Thank you John. This is the method I will use this year, easy peasy, no fuss method. Thanks for your recipes.

I'm making my second Prime rib tomorrow. The first one I did I found in a recipe online and it didn't come out quite as good as I would have liked, so I'm a little rib shy. I hope and pray it works out well this year. Thanks for the video and keep giving us the great videos. Merry Christmas :)

Well if you start now you have room for error good luck and merry Christmas ❤

Merry Christmas Chef John and to your family! Have been turning to you for years now to make my cooking go to the next next level. Thank you for all you do.

So glad you developed this method! My mom tried making prime rib a few years ago using the method x method but she forgets she has a fan assisted oven and it did NOT work out. I'm gonna try this low and slow way this year, so wish me luck! And I plan to enjoy some yuletide cheer while it's cooking, since you mentioned it might happen! Glad Yule, Chef John!

The best and most enjoyable moments on Chef John's channel are his wry asides while imparting solid teaching moments. John . . . I love your dry sense of humor. I mean dry in the non-refrigerated sense. I learn so much in every video.

I made this for Christmas. It was perfect!

I made this last night, Christmas Eve 2022. It was easy, and I did not fail.

My boss swears by Chef Johns 500 degree method, so when I bought my first prime rib ever to have for tonight’s dinner, he had me sold, since I have tasted my boss’s prime rib before. However, I don’t think my old oven can go to 500. So today I see this new video & I’m going to do this method instead of the Chef’s 500 degree one. Even though I didn’t get a whole day in the fridge to air dry, I’m hoping it will turn out great. The added plus with this method is the pan juices for gravy - my boss had mentioned that with the 500 there are no juices. So wish me luck! Happy Christmas all!

Chef John, thank you so much, for another fantastic recipe! Wishing you a Merry Christmas and Happy New Year !

I've been using your Perfect Prime Rib recipe for years. Absolutely going to try this next time, though!

Chef John gets many mentions in Adam Ragusea's cooking videos. He's a legend.

Chef John, thank you for providing delicious detailed recipes across all the years! Definitely will have to give this method a try when assigned to cooking the prime rib last minute 🥩😂

I've been using your fool proof method for years but did it with a 13 pound prime rib on Sunday, came out perfectly as usual

According to recent made up studies LMAO! 🤣 I've been waiting for this and OMG it exceeds my expectations by my Foodwishes 😉 I 100% agree that going beyond medium is just a waste but prime rib deserves a medium rare 🥃

Love it! This was an amazing tutorial!

Just had standing rib roast and baked potatoes using this method and it hit it out of the park!

I love love your original recipe for prime rib 😁 the herbs of provens are a game changer

Man I did method X a few times years ago from your channel and it works great. I was newer to cooking then but now i usually cook it normally at 275-300F until 118F and then turn it to 500F for about 10 mins. Always enjoy different methods and this one is pretty straightforward. In this era of cooking EVERYONE should already have a wired/wireless probe thermometer. Theyre dirt cheap now so no excuses.

I love your easy manner, Chef John - I can follow your recipes and explanation of methods and this is the next one I will try. Merry Christmas.

I didn't use this recipe when I cooked prime rib for Christmas in 2022. I used a reverse sear method. However, for some reason, prime rib went on sale again in the grocery store this week, and I just finally watched this video. Maybe its a sign that I should make it again for no other reason than to try out the recipe. I probably won't actually follow through, but I'm going to fantasize about it

I’ve been waiting for this since the gravy episode:-)

Me too!

Same

Lol get out of my head

You’re the best chef, this is so easily explained I can honestly roast this p-rib without being afraid now 🥩🥩🥩This is seriously mouth watering 😍. Thank you and Merry Christmas 🎄

Amazing!!! Looking forward to the potato recipe! Merry Christmas Chef John and to all!

You're method sounds so easy and looks amazing. Going to try this!!!

We cook ours at 225 degrees F. It takes about 4 hours for a six to seven pound roast, but it is always perfectly pink from edge to edge with no greying at all

@Joe Blow I believe the internal temperatures would be the same friend but I'll allow the op to answer as well LOL

I’ll try it thanks for sharing

One method I found for adding crust, cook on stove top, either in a large pan or the roasting pan. I started with the 450 then turn it off but now I do slow. And if you have time, you can go lower, 200, 175, or even 140. I have an oven with a 100 proof setting that I use for reverse sear steaks but I haven't tried that because you can't sear the middle up to temp like a 1.5-2 in steak but I do want to try 100 and then finish with 200-225.

​@Flyover Peasant This. Exactly. Finishing above 500 until the alarm goes off is a game changer.

@Joe Blow I also do 225 until it hits about 110 internal temp, works out to about 40 mins/lb. BUT I always scrunch it up and tie it to make it more compact before cooking, almost round. Then, let rest uncovered (not covered) for at least 30 mins but over an hour is also fine, doesnt matter. About 40 mins before ready to serve, crank oven up to nuclear (500-525) and allow to preheat at least 20 mins. Place roast back in oven until smoke detectors go off (usually about 10 mins). That will crisp up and brown outside which was lacking in this video). Because you already rested it, it will be ready to slice as soon as you silence the smoke detectors. I have cooked literally hundreds of them over the years and usually start around 12:30 pm for a 5:30 pm serve time for a 6 pound roast.

Made this today. It was perfectly medium. Thank you Chef John, big fan from DE.

CHEF JOHN! I ADORE YOU THANK YOU FOR HELPING ME COOK. I am a better cook because of you and I'm proud. Merry Christmas.

“But I shouldn’t judge, in front of you…”😂🤣😂 Chef John, great recipe and Merry Christmas!!

Thank you chef John! You are my go to when I need a great recipe.

This is a delicious recipe I really enjoyed to watch thanks for uploading this helpful video 👍👍👍👍

Chef John: ending family food-feuds, one video at a time. Much love (and many thank you-s!).

Chef you are a rockstar. This is such a simple, easy technique. 🥰 thank u 👍🏻😊

Merry Christmas! My favorite cut of meat and confirm best way to cook... but at the last before slicing, I get a torch on a few bits of exposed fat as I like a bit of char flavor of the prime rib fat : )

Tried this and it worked out amazing! Will keep up this technique now for almost fool proof prime rib!

Highly recommend the gravy video as well lol. Great video. Making my first Prime Rib this year lol

Thank you for all you share with us Chef John. I used your method 2 years ago when I cooked prime rib for Christmas. I’d never cooked prime rib before, so your instruction was essential. It turned out beautifully ❤! This method is even easier 🤗. So now with 2 ways to cook prime rib, I’m no longer intimidated 😊.

Looks amazing. And the duchess potatoes remind me of those potato-topped pot pies Swanson used to make back in the day. Those were 🔥🔥🔥

Looks excellent! This is my main dish for Christmas, but I found wagyu beef tallow to use as the binder this year! Heck, maybe Santa will even bring me a smoker!

Chef John, I have been using your Method X until I replaced my oven last year and could not use that method anymore. I was searching for the best method to roast a 14 lb standing rib roast and came across your "new" method. I followed your recipe and calculated that it may take about 4 3/4 hrs for med rare. I took the roast out to warm up for about 2 1/4 hours. I set the internal temp at 120 deg. and the timer for 3 hrs to check on its progress. Unfortunately, the alert on the thermometer was faulty and did not beep but the timer did ring. When I check the roast, it was already at 122 deg. So I took it out of the oven, covered it with foil. I thought I have ruined a $225 roast. But 2 1/2 hrs later when I served it, the internal temperature was 135 degrees. The roast was a pinky, tender, juicy med rare hunk of meat. Everyone loved it. Next time, I will start the roast a couple of hours later. Thank-you so much for posting your "new" technique. We wish you and yours a safe and happy new year.

I have used a prime rib recipe of yours with high heat to low heat and resting in oven and it was perfect. I also have seen reverse seaRing that is perfect

My husband and I tried this the other night for New Year’s Eve. We let the prime rib roast sit in the fridge for two days and followed the instructions for salting it and then used the butter, salt, and pepper rub before roasting it. We watched the video several times to make sure we knew what we were doing and I think the method is great, but it was far too salty for us. That amount of salt really ruined it for us. We will try it again using the same method, but there is no way we are using all that salt, and I love salt; so for me to say it was too salty, means it was almost inedible. 😢

Gonna try this again because it’s definitely easier than the last time I tried a standing rib roast. I like not having to fuss over searing, reverse searing, changing the temps etc. o

Just bought my second rib roast ever. Last time I did a reverse sear, after a 4 day dry brine under cheese cloth, using 225f. But I like the ease of this approach for similar results, and less time in the fridge. So I will indeed be trying this, and soon!

That prime rib was cooked perfectly !

i usually let my rib roasts sit in my 2nd fridge for a week or so, so the outer edges dry out. mine end up looking like the one in this video after 7 days, not after 2, but it makes an amazing crust on the finished roast.

I watched the gravy episode, and drooled. So thanks very much for posting the second part... and making me drool again😆😉 I'm sold. Making both for my xmass dinner, in a toaster oven😯 I've never cooked a standing rib roast, let alone in a toaster oven. I've done plenty of roasted & stuffed chickens, small turkeys also stuffed and many other cuts of beef roasts, broiled steaks, beautiful delicious breads and pies and have had mostly pretty good success. I'm confident I can make my roast pretty tasty. Chef John does a great job explaining all the "whys?". When I can learn a thing that way and add it to how and what I already know about cooking, you almost can't lose. We have to have our dinner on Thurs. due to work schedules so I started preparing last night. To CMA, I just bought a really, really cheap, bone on rib roast. The grocery store I bought it from didn't have anything cryovaced. And the tiny roast I bought was the only one they had in their meat case. Not as much marbling as I'd like, but I have a meat thermometer and not enough $ for a more expensive grade of rib roast, not that they even had any anyway. Pretty sure what I bought I've seen referenced as "cannery grade". What ever the actual grade is and with Chef John's fine instructions and explanations and my trusty thermometer, I know it'll be good at the least. At best it'll be awesome. It is a nice looking hunk of meat other than not much fat. I've tried so many of Chef John's recipes and techniques, I've had to make adjustments along the way due to the toaster oven cooking... but it always turns out, Every. Single. Time. So my deepest appreciation and most sincere thanks to Chef John. You've made my tastebuds & belly very happy over the years and I continue to learn. You're the best! Merry Christmas to You & Yours and a Very Happy New Year.🎄

Success😁 perfectly cooked & delicious. Roasting the bones and veg and then simmering for hours made the most delicious meat flavored "jello" for the gravy. If I can't smoke my rib roast on the grill, I'll roast it this way for sure. Chef John never disappoints. Merry Christmas Everyone & I hope you all enjoy your Christmas dinner as much as I enjoyed mine.🎄

Sat at room temp for almost 5 hours. Weighed it and blasted it at 500 for 62 minutes. I have a thermometer option for my oven and took the rib to 146 degrees. It turned out perfect and sat in the warm oven for just over 2 hours. Thank you, Chef!

Chef John. I remember you teaching me *cue dramatic music*, Method X, when I was in middle school, thank you for helping me start my journey in cooking and continuing to teach

traditionally, we have a standing rib roast for Xmas and have gone through just about every method of roasting -- this year, i used this technique long story short - this is the way

I did the X method last year and it was perfect, after I dry aged it for 12 days

@Ira Ratherhahahaha. Same. My wife thinks under cooked chicken = tender

I prefer to dry age for days as well, but my wife thinks that will make her sick. Yes, she’s a lousy cook.

Nice to see your take on a rib roast. Prime is a grade rather than a specific cut of beef. It seems most people just call them "prime rib," though and that's fine

☝️☝️Congratulations, you've been selected among my winners this week message me to acknowledge your prize🎁🎁

My girlfriend said to me the other day. "Your an awesome cook". And I said "thank chef john". The technics and processes i have learned form his site is mind blowing.

Chef John, you are the GOAT! Thank you for another ultimately entertaining, and informative video on how to get rave reviews for the holidays

I learned the 2 day salting method from a roasting book my dad gave me several years ago. I use it on my Turkey as well. The method is fantastic for roasting all kinds of meat.

Name of the book, please?

With the ever amazing Chef John, I WILL be doing any thing that he says is "Optional." The mojo for cooking this man has is incomparable.

If I can get my hands on some prime rib, I WILL give this a try soon! Looks like the perfect christmas dish to me! Thank you for sharing!

@Joshua Willett not in Germany, unfortunately. But I hope I'll find a butcher that is selling it...

@Joshua Willett at our stores, I found ribeye roast which is the same cut. Not sure why it has different names.

Pretty easy. They sell it at the grocery store

Right now.....into the oven it goes....Thanks so much Chef John. Merry Christmas!!

Chef John what advantage is there to keep the oven and the meat moist while baking the prime rib?

I’ve done this technique. It’s just AMAZING!!

I like the crisp and bark of flavor on outer edges. If I wanted one flavor, I'd save a lot and have a hot dog.

Merry Christmas from Bavaria, Chef John! And thank you for the many great recipes in 2022. 💖

Thank you chef John. I never roasted a prime rib, but after seeing your METHOD X of 5 minutes/pound at 500F and 2 hours with oven off, I'm kind of a hero in my home. I just got a 9 pound rib roast and I'm wondering if I should try this method instead as I'm afraid that 45 minutes at 509F might overcook the outer parts of the roast. Anyway, I enjoy your videos and had try other recipes as well. They are amazing and bulletproof. Thank you

Somewhat ironic cause me and my brother wanted to recreate that famous roast beef sandwich from Hoboken NJ with prime rib since it was just the two of us for Christmas. Since we knew it was going to be thinly sliced we knew there was no need to darken the outside so we just dry brined it and I think we just kept it at 350 or 325 until it was between 115-120. After came out and rested, the first cuts were like cutting through a waterfall of juice and we got probably the most even cook we’ve ever gotten on a hunk of meat that size with very little degradation TLDR; Chef John’s method is a certified banger 👌

Prime Rib looks amazing. I try to make Prime Rib monthly and this is the method that I use most often. Medium or Medium Rare is the way to go. I had to unfriend and uninvite relatives who take the Prime Rib and nuke it in the microwave to cook it to well done.

I was first introduced to Chef John by his lamb stew recipe. I stayed around for his commentary.

I'm literally making a rib roast right now and this video pops up. I melted butter added herbs and spices then sifted it through cheese cloth and injected the butter into the roast. I pre seared the outsides in a pan, and to evenly cook it I cover it in tin foil for the first hour in the oven at 250. Then to finish remove the foil and increase to 300. very similar I guess, but while I watched your video it was like Smell-O-Vision.

The Gravy video Chef John made is AMAZING. Watch the video people. I am following these Exact recipes on Christmas day.

Just made it. This is my new method 😊

Amazing Chef John, never stop.

Having prime rib tomorrow for our Christmas dinner. My method is no better or worse than many others, but it is foolproof. First thing I do is 48 hours before roasting I remove the meat from the packaging, rinse it, then pat dry with a paper towel. I then liberally sprinkle with sea salt (Redmond's to be precise), then place it back in the fridge to dry age for those 48 hours. This will intensify the roast. After removing from the fridge I season some more with pepper, onion & garlic powder. I brown it all over in a hot iron cast skillet, maybe 4-5 minutes total. After this I place it on a rack and into a covered roasting pan. Before popping it in the oven I insert a thermometer in the thickest part of the roast, then pop it in the oven, with the temp set at 200 deg. I let it cook until the internal temp reaches anywhere from 125-128 deg. I remove the roast from the oven and let sit for a minimum of 20 minutes or until the temperature reaches around 133 degrees. It takes a while for this process to complete due to the super low cooking temp, but it's so freaking worth it. You will have the deepest, pinkest roast from top to bottom that's also incredibly juicy to boot.

Okay, use a probe. You can always see the internal temp. Get it to 118-120 and broil on high. You must rendered down the fat and get a crust. At 127 take it out. It will cook a little more to 131ish. That is perfect.

Just curious, how'd you make the gravy? Looks good. Thanks in advance.

Im looking forward to seeing one you’ve cooked Chef John 👍

Your recipes are always great and you are wonderful and fun! Thank you for this simple recipe which will make my holiday meal delicious! Happy Holidays!!!

Oven Pro TIp: preheat your oven for a least an hour to give the entire interior structure to come to temperature, not just interior air. This will reduce temperature swings as the oven cycles the elements (on/off) for temperature regulation. Also… every manufacture sets a different cycle gap. My old Frigidaire swung 75* but the newer GE swings 40*. To avoid the “gray band” you should know the upper temp of your ovens cycle and set it so it never goes over. 300

@DrewRok it is for real… appliances discrepancies is a significant contributor to whether any recipe works or not. Know your tools and adapt.

Is this for real? Never thought about that before

4:33 According to recently made up studies!!! 😂😂😂😂😂 My friend I do truly love you. I am laughing so hard I have tears. And I promise you I am going to use that line many times this week at work. I’m a mechanical engineer in an R&D department. Best line ever. Thank you for the cooking knowledge and humor. Your channel has fostered a love for cooking. My family thanks you for all the recent Sunday dinners.

Looks VERY juicy, John.

I’ve watched a lot of these prime rib recipes, and they all say “you can’t put too much salt“. I found out that you can, and I didn’t think I seasoned it that heavily. My problem was the roast was too small, 4.4 pounds with the bone. It was only enough for two end cuts and one center cut. I’ll give your method a try. That way I can use the bones to make a stock for the aju’. I had mine in the fridge dry brine for 24 hours, I’ll try longer. I’m not sure why you waited till after to put the salt. I plan to put the salt before it goes in the fridge. Edit: I tried this recipe, and would not recommend. I’ve done it other ways, slow cook at 250, bone in, then reverse sear worked the best. Following the recipe of boneless 300, and putting a small amount of water in the pan, it cooked in an hour and a half, compared to the regular three 1/2 hours. I took it out at 120 deg to rest, then carved it after 30 minutes. Don’t get me wrong, I like my prime rib medium rare or rare, but it was raw on the bottom half from center to the edge. It was also as tough as shoe leather. A complete waste of a prime grade rib roast. I knew something was wrong when the thermometer read 120 after only an hour 20. Chef John’s recipe might work, but my prime rib was only 5 pounds before I removed the bones. I think it might work with a much larger prime rib. When I did the reverse sear method it was with a smaller prime rib, and it was cooked perfectly, I think I just added too much salt which was only overpowering because I ate an end cut.

Prime rib is easy to cook, the trick is just not to go too hot in the oven (ditch the recipes that roast at 400 degrees F or more). 250, 300, 350, all those temperatures work. The low and slow (~250 F) methods are a no-fail way to produce juicy rare meat, but they don't render the exterior fat as well.

I've been using your method where you put your oven on high then cook the roast for five minutes per pound then turn the oven OFF and don't open the door for two hours. Then let it rest. Works every time. Beautiful medium rare.

Happy Hanukkah Chef John! I'm going to smoke one this week. Hope it's going to be eatable :)

Easy way to cook prime rib. Thanks for the video.

Thanks! During the Holidays less dinking around with hi/low temps is a good thing. Will a 24 hr. fridge cure be enough, or should I pick a time when the longer cure will work for me?