The Ultimate Beef Roasts – Watch Now

Hello hungry people and welcome to The
Science of Barbecue and Grilling with Meathead presented by Kingsford. Hi
there I’m Jenny Johnson and I’m Meathead and today we are cooking decadence.
Prime Rib. Now we’re going to show you the technique and this technique works
for all beef roast. All the information is online at
We’ve got here a prime rib of beef and that is the best hunk of meat on the
animal. It’s a seven bones section and it is from along the spine and it’s really
tender. Really juicy and really expensive. But before we cook we need to do a
little surgery. Yeah we want to get rid of the fat. A lot of people think the fat
base the meat gets into the meat makes it juicy, but it doesn’t. Fat is oil. Meat
is 75 percent water. Oil and water don’t mix. The fats just gonna run off and if
you leave it on, people are gonna cut it off. When they sit down at the table. And
then we lose the crust. All the flavoring is let’s get cut so we’re gonna cut off
all this fat now it’s gonna give you a heart attack when you see what I’m done.
Because you pay so much for this meat but a huge percentage of it is fat. But
believe me this makes the meal better. Look at all that waste. Now let’s take a
look at what we’ve got here. This here is the eye of the rib eye, or the longissimus dorsi and then this is the semispinalis dorsi or the rib cap. It’s
sort of crescent-shaped and it lays across the top here and if
you peel this off it looks like a salmon fillet and it’s the best muscle on the
animal. And you might even peel that off and grill it up as a steak. And just cook
the eye of the rib eye, but we’re gonna cook them both together today. Time to
deal with the bones. Okay now this is what a lot of people call a standing rib
roast. And they call it that because it stands on the bones. You’ve got seven
bones in here because it lays on top of the ribs but I’m gonna tell you what.
We’re gonna take the bones out. Now I know a lot of you think that the bones
add flavor, but they don’t. Bones are made of calcium that’s not flavor that’s not flavor. Calcium has no flavor whatsoever. So get rid of the bones. One of the reasons we’re gonna get rid of
the bones is that they block the heat from getting down to the meat.
Uneven cooking. Yeah we’re not gonna waste these babies we’re gonna cook them for dinner another day. What’s your favorite part of the meat? Crust. The
crust, with all the flavor and the seasoning. Look at how much surface that bone covers almost half the surface. Now we have more surface, more rub, more crust, more flavor. Mmmmmm Now, something else we can do is we can
compact this and try to get it as round as possible because if it’s round heat
enters it from all sides evenly and it cooks more evenly. Now you’ve got the
best muscles. No fat in the way. Even cooking, it;s gonna be spectacular. One last thing before we start cooking. This is more meat than I really need for the for
the people I’m cooking for tonight. And I love ribeye steaks and this is where
ribeye steaks come from. So I’m gonna cut a couple of ribeye steaks off of here
for dinner tomorrow night. Nice. One. Two. But now we need to season. Now if you can we like to get the salt on a few hours before cooking so it can
melt and go in. Salt penetrates meat and it makes the meat hold on to moisture. So
we like to go about a half a teaspoon of kosher salt per pound of meat. Or about
half that if you’re using regular table salt, a 1/4 teaspoon. Yeah, okay and now
if we can we stick this in the fridge for a few hours so the salt will melt
and go right down to the center. But for today we’re just gonna go right ahead
and move on. Next up is the Cow Crust. This is a mix of seasoning and spices
and guess what. The recipe is online at A lot of
black peppers, some herbs, some other spices, garlic, onion powder, rosemary, thyme. Okay. Now we’re ready to cook! Now we are ready to cook.
So here I’m gonna dump in some regular blue bag Kingsford Charcoal and then I’m going to take some crumpled
up newspapers. Put it under the chimney light them and in about 10 or 15 minutes
these will be all white and ready to go. All right so for a video about different
types of charcoal, the best ways to start your fire, and how to use wood for flavor
just go to Today we’re using one of my
favorite grills the Hasty Baked. What’s so cool about it? The Hasty Bake has a
feature that very few grills have. It has a crank over here and it allows me to
raise and lower the charcoal bed and when I raise it up I get it hotter. When I lower it down I get a cooler. And temperature control is
key when it comes to cooking anything. Right and the other thing that we do for
temperature control we’ve done in other videos is we set up in a classic 2 zone
setup. Over here we have hot, over here we have not. All the coals are against this
side. The meats starting out on the indirect convection side. So it’s going
to warm gently and we’re going to get a nice, even temperature throughout. We’re
not going to sear it now we’re gonna sear it later and I’ll explain why. Ok
and now I’m gonna put in a small handful of wood. What does the wood do? It just gives it another flavor. It’s like another instrument in the orchestra. Lovely. We’re
shooting for about 120 to 130 degrees in the center of this roast and it takes
about 30 minutes per inch to get there. On a 4-inch piece of roast like this
that’s about two hours of cooking time and it’s ready.
Ok so temperatures good, we’re gonna move it over to the hot coals and we’re gonna
start to build our crust. And one of the nice things about this grill is we can
crank the charcoal up right underneath the meat to build that dark crust. All right
so let’s roll it across to the hot coals and it’s gonna be roughly about seven
minutes on each side? Yeah, five to seven minutes depends on how hot it is. And it
should be really gorgeous. Everybody talks about resting your meat,
but Meathead you’re not into it. I want to eat my meat hot. There’s not a
significant amount more liquid lost when you cut into it while it’s hot.
Get slicin’. Oh that’s just perfect. That’s medium-rare 130 degrees in the
center and ain’t that gorgeous. And by the way, you see that juice coming out of
there. That is not blood. That’s water with a protein called myoglobin. If it
was blood, it would be thick and black and it would coagulate just like your
blood. And this is thin and watery and pink. So stop calling it blood. Every time
you call it blood somewhere in Indiana teenager becomes a vegetarian. And you
can see, that this reverse sear technique gave us a perfect even color from edge
to edge. Typically you have brown tan pink and then a little bit of perfect
medium-rare in the center, but look at that. Edge to edge, medium-rare it doesn’t
get any better than that. This is the technique for cooking prime
rib..Go for it! Tender. Juicy. Gorgeous. Perfection. Mmmm. And remember cooking for others is an act of love. And the most important part of the
meal is not what’s on the plate but who’s in the chairs.


  1. Love watching these videos – and the pure love that Meathead has for grilling!

  2. Great video. Perfect meat! I hope next time, we can see a cook on one of the beautiful kamado's in the background.

  3. You talked bout the temperature of the meat, but what about the temperature of the grill when cooking the primb rib?

  4. Forget the newspaper!!!!!!! Use isopropyl alcohol. This burns clean, hot and adds no unwanted flavor to your coals.

  5. Could you cook the ribs at the same time next to the roast using this technique?

  6. Why not put it on a rotisserie spit? What are your thoughts on the Hasty Bake?

  7. Not quite the way I would do it, but at the same time, you can't argue with success.  The end product looks wonderful!!

  8. Thank you for this video and I was able to find a used Hasty Bake for sale on Craigslist for a song, it is a all stainless steel model. I purchased it last year at Christmas time.

  9. Love the channel. Those are some good eats! New subscriber here!

  10. I've been cooking prime rib with this technique for a few years now. Best prime rib ever!

  11. sitting at the office with my stomach growling…
    what am I doing this to my self!?

  12. The tastiest part of a roast is the fat cap IMO. Not happy with this… bones do add flavour otherwise you wouldn’t be able to make stocks and soups just with bones.l which you can man!!

  13. Hey Meathead! What internal temperature do you aim for before you sear? I've read/heard you say 115, 120, 130. I'll be trying my first rib roast (5lb) tomorrow using your method!! Your website has given me so much knowledge this past year, thanks!!!

  14. If you keep calling it blood….somewhere in IN some kid becomes a vegetarian!!! HA HA

  15. all those meat juices are soaked up by my baked potato.

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