Standing Prime Rib Roast

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  • Published on Dec 4, 2018
  • Chef Tom prepares a Standing Prime Rib Roast on the Yoder Smokers Pellet Grill using the reverse sear technique, and tops it all off with a Horseradish Creme Fraiche. Full recipe: www.atbbq.com/thesauce/standing-prime-rib-roast/
    Featured products:
    Yoder Smokers YS640 Pellet Grill - www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
    Creekstone Farms Four Bone Standing Prime Rib Roast - www.creekstonefarms.com/collections/usda-prime-beef/products/master-chef-choice-bone-in-rib-roast?variant=5591462707228
    Wusthof Classic 6" Curved Boning Knife - www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
    Cattleman's Grill California Tri-Tip Seasoning - www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html
    Saica Sicilian Extra Virgin Olive Oil - www.atbbq.com/saica-sicilian-extra-virgin-olive-oil.html
    Noble Saltworks Hickory Smoked Flaked Finishing Salt - www.atbbq.com/noble-saltworks-hickory-smoked-flaked-finishing-salt.html
    Mrs. Anderson's Kitchen Twine - www.atbbq.com/hic-kitchen-twine-200.html
    Fireboard Wireless Barbecue Thermometer - www.atbbq.com/fireboard-fbx11-wireless-bbq-thermometer-kit.html
    Wusthof Gourmet 14" Brisket Slicer - www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html

Comments • 231

  • Alan Martinez
    Alan Martinez 16 days ago

    12:18-12:23
    Is that cook.?

  • Kooolram
    Kooolram 26 days ago

    No salt was added to the meat. Was it edited out of the video?

  • joe chase
    joe chase Month ago

    Haha primus rib. That ain't no big brown beaver lmao.

  • AlergicToSnow
    AlergicToSnow Month ago

    Awesome. Creme fresh isn’t that common here. Thanks for the recipe!

  • USS Lake Erie CG 70

    Tom do you cap that creme Fraiche? If so have you ever just made it in the cream pint?

  • Don Pettinger
    Don Pettinger 3 months ago

    Followed your link to purchase a Standing Prime Rib Roast like the one you did for a party, not available on the their website store. :(. This would have been the hit of the party.

  • Justin Tamblin
    Justin Tamblin 4 months ago

    Cant wait to try the horseradish sauce!!!!!!!!

  • Inter_Dim_AI
    Inter_Dim_AI 4 months ago

    Chef Tom can cook my last meal :)

  • Antony Johnson
    Antony Johnson 4 months ago

    What temp setting are you using for direct flame sear?

  • Jpilot
    Jpilot 5 months ago

    That is just incredibly awesome WoW thanks so much, inspired to try this one day gawd ! 😋👍❤️😃

  • Joe Gonzalez
    Joe Gonzalez 6 months ago

    LOOKS PERFECT

  • Jerameel Corporan
    Jerameel Corporan 6 months ago

    That’s not the best you can get!!!!

  • Komlit
    Komlit 7 months ago

    Saying creme fraiche cause your a hipster lmao

  • Wayne Gordon
    Wayne Gordon 7 months ago

    This is absolutely one of if not the best of all cooking channels!

  • squeento
    squeento 7 months ago

    I'm starving right now and you just made it worse, but oh so good 🤤

  • Carmel Aruck
    Carmel Aruck 7 months ago

    It's sad you pay the price you pay for this cut of meat yet you have to trim it when you get home. It's not a knock on the people that provided the meat because you see this all over the nation unless you still have a local butcher witch most people don't. The fat cap increases weight which increases price.

  • Ajay Mekale
    Ajay Mekale 7 months ago

    Thanks sir

  • JeffnCher Lalonde
    JeffnCher Lalonde 7 months ago

    Going to do this, this weekend. Looks amazing! Great hat too

  • reefslayer21
    reefslayer21 7 months ago

    It seems kinda crazy to me leaving whipping cream out not refrigerated, I assume you refrigerate after it sets up?

  • rneustel
    rneustel 8 months ago

    Going to the ATBBQ site is addicting and costly!! lol

  • Paul CO
    Paul CO 8 months ago

    Can you give a link for those Superman gloves? Grabbing hot grills, holding a prime rib while the flames caress your fingers...

  • 6speed Sti
    6speed Sti 9 months ago

    fantastic job

  • Mike B
    Mike B 10 months ago

    Lmao he said e.v.o.o

  • Randy Stout
    Randy Stout 10 months ago

    Can you add mustard to your wet rub to give it more adhesion?

  • John Giampaolo
    John Giampaolo 10 months ago

    Did this last night for new years 2019 it stole the show people who never at anything smoked were changed for life. Thanks Tom unbelievable work here thanks for the recipe!!

  • Frank Ashby
    Frank Ashby 10 months ago

    Glad I watched this today as I’m doing a PR on my Primos TOMORROW ! Can you advise a supplier for the gloves?

  • q8bos3ayed
    q8bos3ayed 10 months ago

    what gloves do you use? great cook

  • schalk grobler
    schalk grobler 10 months ago

    just found this channel 10/10 would watch again.

  • David Taylor
    David Taylor 10 months ago

    Thank you Chef Tom. This recipe worked awesome!!!!

  • Will Cullen
    Will Cullen 10 months ago

    Just made this for Christmas - you guys are great - if I could figure out how to post a pic of mine I would - turned out perfectly.

  • noldi2010
    noldi2010 10 months ago

    Why do you need to wear those fucking black plastic gloves? My gawwwd. It is disgusting. Touch meat with clean hands. Not with those chinese cheap imported shit

  • John Keenoy
    John Keenoy 10 months ago

    We followed this recipe exactly, hands down the best Prime Rib I have ever done for the family. Happy Holidays and thank you, Chef Tom.

  • Joshua Deaver
    Joshua Deaver 10 months ago

    Tried this tonight. DANG...so freaking good. Thank you for this video!!

  • peewee kilag
    peewee kilag 10 months ago

    Totally awesome!!!

  • Andre Botha
    Andre Botha 10 months ago

    Just came to see who else thought he trimmed WAAAAAY too much of the fat off.
    I started getting anxious at some point. Disappointed

  • monniert1
    monniert1 10 months ago

    Can one use the grill grates to sear or is it better to do it the way you show in the video

  • ALPHA JACK
    ALPHA JACK 10 months ago

    OMG! That is freakin Amazing! Thanks for making my stomach roar and drool all over myself, Merry Christmas

  • Jeffery Geller
    Jeffery Geller 11 months ago

    I just got in my Cattlemans Tri Tip season tonight in such a fast delivery. It was like 2-3 days from when I ordered it. I cant wait to make this prime rib on Christmas Day. Thank you Chef Tom

  • Nazima Ans
    Nazima Ans 11 months ago

    Can you let me know why you sear it after and not before? Thanks alot! Great Great Video!

  • Mark Dayley
    Mark Dayley 11 months ago

    Chef Tom, "It's a symphony of beautiful flavors!!!" Your channel rocks & your skills... are the stuff of Legend! I love your choice of adjectives... I just bought my Full Ribeye to make my boneless prime rib for this holiday (cherry & pecan on the Traeger). Thanks for the inspiration brotha!

  • Mark McCaleb
    Mark McCaleb 11 months ago

    Great looking Prime Rib! Just smoked my first one today and was awesome, however doesn't look as good as yours.

  • CRISTINA v
    CRISTINA v 11 months ago +1

    best ive ever seen

  • Jeffery Geller
    Jeffery Geller 11 months ago

    I am so glad you posted this video. I am doing Smoked prime rib for Xmas day fir my family. I just hope it works out on my kettle.

  • Pork4TheFork
    Pork4TheFork 11 months ago

    MAN, I love this!! Prime Rib here I come.

  • George Phillips
    George Phillips 11 months ago

    One of the best grilling cooks!!!!!

  • Allan T
    Allan T 11 months ago

    You guys got it right this time. Completely looked overlooked on your “reverse sear” prime rib vid a couple years ago. Also kept it simple and let the meat speak for itself. Didn’t inject it with stock. Noice!

  • Keith Doran
    Keith Doran 11 months ago

    God damn Tom u nailed it bud

  • Colin Coffua
    Colin Coffua 11 months ago

    Great Prime Rib Roast and sauce Tom!

  • Kyle Hamburg
    Kyle Hamburg 11 months ago

    what brand of slicing knife are you using

    • Midwest Film Co
      Midwest Film Co 10 months ago

      Kyle Hamburg www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html

  • Yen Griffin USA
    Yen Griffin USA 11 months ago

    Love it. Will cook it :)

  • Yen Griffin USA
    Yen Griffin USA 11 months ago

    I got you. Thank you!

  • Bill Bill
    Bill Bill 11 months ago

    Another great video chef Tom also hi from Portland 😁

  • nick nuthouse
    nick nuthouse 11 months ago

    What setting are you using on the damper middle or all the way towards fire
    Pot

  • Neighborhood BBQ
    Neighborhood BBQ 11 months ago +1

    Wow. Perfect. 👍👍👍. Greetings from us

  • 4wolverines
    4wolverines 11 months ago

    How about a Picanha cook? How to pick a good Picanha? Thanks!!

    • allthingsbbq
      allthingsbbq  11 months ago

      ru-clip.com/video/-JM8eav1OpY/video.html

  • The God Damn Batman
    The God Damn Batman 11 months ago

    Hey team love the videos. Have you thought about a bone marrow video with a nice herb butter/oil topping.

  • Chris Savasky
    Chris Savasky 11 months ago +1

    Tom your videos are fantastic. Really great work.

  • Richard Turietta
    Richard Turietta 11 months ago +4

    I love your creme fraiche... I am guessing that Alton Brown would give us the science! :-)

  • Richard Turietta
    Richard Turietta 11 months ago +1

    What is the glove combo you are wearing? I am very curious! By the way, I just subscribed, and I am already very happy that I did! I am sure you will become a youtube mentor for my grilling/smoking... thank you!

    • allthingsbbq
      allthingsbbq  11 months ago

      Thanks for the sub! Thanks for watching. Glad you're with us!
      www.atbbq.com/hantover-knit-gloves-white-60-40-blend.html
      www.atbbq.com/hantover-nitrile-gloves-black.html

  • SoCalCook
    SoCalCook 11 months ago +2

    Thanks for the great video. I use a similar wet rub on my rib roasts but I'm always looking for a killer horseradish cream sauce. I can't wait to try your version for our upcoming Christmas dinner. Keep the cool vids coming. Thanks again!

    • Adam Meyer
      Adam Meyer 10 months ago +1

      SoCalCook yea, I am doing the same sauce for Christmas as well.