From America’s Test Kitchen.
If you’re going to splurge on this premium cut, make sure you’re cooking it right. Dan shares his top tips which will steer you toward perfection.
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A Guide to Prime Rib: https://cooks.io/3UhywaY
How to Reheat Prime Rib without Overcooking It: https://cooks.io/4eUcCCX
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.
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0:00 – Introduction – $3000 Worth of Beef
0:27 – How to Shop for Prime Rib at the Grocery Store
2:27 – What USDA Grades Mean
3:29 – The Ribeye Cap aka The Best Cut
4:22 – How to Prep Prime Rib
4:50 – Salt #1
5:20 – Sear #1 and Low Oven Temperature
6:36 – Sear #2
7:05 – How to Carve Prime Rib
7:25 – Salt #2
7:55 – Credits
