Forget the Oven, This is How I Make a Prime Rib Now

Yes clearly I pronounced Wagyu with the g in the back. My bad. I’m not good at pronunciations, never have been. I’m getting old, and stopped caring 😂😂.

I made your recipe to the letter for Christmas dinner. WOW!!!! It was a HUGE hit and I took all the credit. haha The flavors were amazing and your horseradish cream was also loved by all. Thank you! If anyone is hesitating to make this...don't!

Nailed it. Christmas dinner and decided to give this method a try. I appreciate the video and the tips. This was a home run for the trial run on the new pellet smoker (always favored propane and wood). 9 plus pounder took 5 1/2 hours including resting, but it was 10° outside and snowing. Had butchers string on hand. For those that don't have a regular local butcher, just order a ball of butchers string online and you'll be ready. It definitely gave it a great shape, so don't skip this step. I mixed butter with the olive oil, rosemary and thyme. I'd recommend it...soften a stick of butter and it will mix in nicely. Lots of compliments.

we did this yesterday, Smoked it in my Ole Hickory Pits CTO with white oak - did it like your video to the letter. put it in our convection oven to 120 - pulled it -- left the probe in, it climbed to 130. Next time, I will cut into it at 125. I never dreamed it would go over 5 degrees. it had the bones - I bet that had a little to do with it. It was Magnificent --- I think I was equally excited about the Au Jus - magnifique! thank you for this - and the video production was superb. thank you, thank you!

OMG, I started doing this last year. Very similar but I don't coat the outside with anything but salt n pepper. But I use rosemary, butter, thyme, garlic, in my process. It's so good. I just called my wife in here to watch this with me. We're drooling.

As a test subject, I have a five pound roast in my Weber Smokey Mountain right now. It's choice but the marbling was fantastic -- it was actually better marbling than the prime graded roasts I had been looking at. (And better marbling than the "prime" roast in the video that quite honestly looked like choice.) Remember though, they grade the cow not the individual cut so you really need to look at the marbling as a prime graded cow can still have an individual cut that is more choice and visa versa. I am using pecan chunks and because my smoker is not some electric equipment where I can set a temperature with a dial, it will be tough to do the reverse sear in it. Thus I plan on bringing it to 115 in the smoker and doing the reverse sear in my convection oven. I'll take it off the smoker, bring it in and cover it, and let it rest for 20 to 30 minutes before hitting it for 7 or 8 minutes in a 550 degree convection oven. I have always cooked my roasts in my convection oven using a reverse sear method with the basic S&P and some garlic powder and they have been fantastic. The addition of pecan smoke and your fresh herbs should make it divine. I'll know in a couple of hours...

I've been a pitmaster for about a decade, and a more general purpose executive chef for about 5 as well, and I've seen numerous other videos on this done by pitmasters. Watching you, I kept thinking, "I feel like I'm back in culinary school." I truly appreciate seeing someone bringing more classical techniques into their BBQ. Made me realize how often I default to pitmaster techniques when I go to BBQ, and forget the basics I picked up in culinary school. I was going to do a Prime rib for my guests this week, and wanted to do something special. It's a roast I've never actually smoked, but baked thousands of times. You're right, I just need to treat it the same, with the added element of fire management. Awesome video.

I made this yesterday, for about 12 guests, for the Super Bowl. It was a huge hit! By far the best prime rib any of us had ever enjoyed. Thank you, Billy, for always making my culinary experience better!!!

Worked at a restaurant in the early 70’s where prime rib was on the menu. They would cook a complete rib bones on in the net it came in. Seasoned with salt, pepper and garlic. I think it was cooked at 500° for the first hour and then at 350 for an additional two hours keeping an eye at the internal temperature every half hour. Drippings were saved on the side. This would come out of the oven around 5:30 in the afternoon and basically it was first come first served. From what I remember we could get around ten servings plus two end cuts (my favorite since it was full of spices) for the dinner hour. Most individuals wanted it without the bone but we did have one customer who insisted the bone be left on. Bones were also put aside for later use. Most often we had end cuts left over and these were put on the side as well. What happened with the items put on the side, Friday mornings the stock pot came out and it was filled with onions, celery, carrots and garlic and left to brown in butter. After which the left over end cuts and bones were placed in the pot and it was filled with water and allowed to boil for several hours. Dripping were added towards the end and boiled a little while. Seasoned with salt and pepper to taste. It was pulled from the fire and the end cuts were removed and placed on a tray and into the cooler for an hour. The rest of the solid mix was strained out of the stock. What was left was a very tasty au jusè to use on the prime ribs and roast beef on the menu. As for the end cuts we shredded the meat and cooked in bar b cue sauce for the Friday lunch menu. Another very tasty and popular sandwich that was quite popular. Nothing went to waste and we had very satisfied customers.

I just made this today on my Traeger, and it was so delicious. Everyone thought it was amazing. Thank you for sharing this recipe.

Smoked rib roast for Easter using Billy’s instructions and my wife said it was the best prime rib she ever had. Chopping and grating the ingredients are time consuming but so worth it. Truly divine.

Best narration and explanations not to mention Nailed the Cook!!

It's Christmas morning now and I'm doing it as we speak, Merry Christmas

I made this last night for family. turned out perfect. Thanks for taking the time to make this video!!!

I just made this for Chrismas Eve dinner, used my Rectec pellet grill....I followed your recipie and instructiond exactly, and it was the best tasting beef I have prepaired. Much appreciated, keep up the good work.

I like how he translates the formal chef terms into language we can understand. I appreciate that

The most underrated food channel on youtube !!!

We smoked our prime rib last Christmas but didn’t season with more than S&P and garlic powder. We’re following this recipe this time (using fresh herbs for sure) and it’s gonna be delicious. Thanks for the recipe and the great video! Merry Christmas!

Made this today and the family loved it. Thanks Chef!

Just cooked this up for Christmas dinner. Best prime rib I've ever cooked! Followed the recipe to a T using a 12lb prime rib. I pulled mine off at 118 degrees and after resting it was perfect like in the video. I Absolutely recommend this recipe. Also followed your recipe for adju sauce after a little tast test I added another cup of beef broth other than that I also followed to a T and again Absolutely fantastic. Will be using this recipe again in the future, thank you for putting this video together.