0Recipe:
This expensive cut may seem intimidating but take it from Matt Pittman—it’s one of the easiest things you can cook and is perfect for a holiday feast. He’ll take you through how he trims, seasons, and smokes this spectacular centerpiece and shares his secret for adding more flavor while the meat rests. Bonus: The large cut cooks to rare in the middle and medium on the ends, so there’s a slice just right for everyone.
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Chapters
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:00 Intro
1:24 What is Prime Rib?
2:05 The Benefits of Boneless
2:49 How to Trim a Rib Roast
3:50 Salting Prime Rib Ahead
5:13 How to Season Prime Rib
8:41 How to Cook Prime Rib
10:50 Basting Prime Rib
12:50 Finishing with Butter
14:06 How to Slice Boneless Rib Roast
15:05 First Bite
16:05 Outro
#TraegerGrills #BBQ #MeatChurch #MeatChurchPrimeRib #TraegerPrimeRib #UltimatePrimeRib
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Meat Church Prime Rib by Matt Pittman | Traeger Grills
40 Comments
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How long at 275 did it take to reach internal temperature of 120?
Awesome video Matt. I have used W sauce on brisket and beef ribs in the past. And they turned out amazing. I thought about it this year on my prime rib, but decided not to. I bought a choice Prime Rib. But, I injected it with wagu tallow. Melted the tallow, waited for it to cool off, then injected into cold prime rib. The tallow solidifies instantly. By doing this, it makes it closer to a prime cut prime rib. Then I seasoned with Traeger prime rib seasoning and covered it in butter. Like a frosting. At the end, the prime rib was off the charts. And the melted butter was used on other items like mashed potatoes and gravy. Cowboy baked beans. And as a dipping sauce for the meat.
I'm sure what you did was delicious but, to be honest, anything more than Meat church HolyCow is overkill, the HolyCow is the secret please don't change a thing about it. I use it on pork shoulder for pulled pork and there is simply nothing better and I have a lot of friends that think I'm a pull pork Chef…LOL
What's the name of the "W" sauce? Where can I buy it ?
OK, THIS VIDEO IS LIKE SOMEONE TAKING YOU O
If you haven't heard, the correct way to pronounce it is "wash your sister sauce". I wondered for years and only recently learned. Also, it seems I will get the WSM ready one more time in 2024.
Who doesn't like prime rib ?? HAPPY HOLIDAYS TO YOU AND YOUR FAMILY. Now you've made me hungry again.
Medium rare………thats blue
What is the name of W sauce?
I know what I’m cooking for Christmas. Well-done, Matt! Merry Christmas, Sir!🙏
I love the partial salt brine and rinse method. I've done overnight salt brines and they overpower the rest of the seasoning. Thanks for the continuous knowledge, Matt!
Im curious why rinse off the salt since it is such a big piece of meat?
@TraegerGrills
Matt, just a jab @ ya, "I like to season 18" to 24" High above the meat". Seldom do I see this happening from anyone. You were barely making 12" above the rib roast. I'm just busting your balls as I DO understand the concept of your intended meaning. LOL!😆
Use the rack not the cutting board
Lawdy, Matt! That looks seriously delicious! Gonna do this on my next rib roast. Thanks!
where did you get the white cotton gloves? ones i get are stiff abd fingers are small…
Nice Submariner, Matt.
How long did it take to get to 125 degrees? Did I miss that part?
Well, it looks like I'm heading out this weekend to get a prime rib and some Meat Church Holy Cow. So yummy
make sure you don't tell us what the sauce is you're using. We don't know who "my friend" is
Bruh that was a cali king bed sheet sized piece of foil
Love the Mt Angel sign! From Oregon City!
Maybe I missed it. What was the cook time at 275?
Matt, after you initially salt, do you put the roast back in the fridge or can it sit out for the brine?
Matt, I’ve been making these for years now during the holidays. I used this method for thanksgiving and was ordered to never make a Prime Rib any other way. Thank you.
Sweet Mt Angel sign.. birthplace of traeger!
Normally deep fry prime rib at Christmas… but this looks good! Might have to change it up this year!
The second bite sold me on wanting to do another prime rib just like you did it. It looked wonderful in the video. It looked like you enjoy both of those bites. Thank you again Matt and the entire team at meat church
Tbh I would pull closer to 130. I have cooked these rare and medium rare. That’s rare. Med rare is my preference but to each his own.
What thermometer are you using? And why not use the treager one?
Approximately how long does a prime rib roast take to cook
Fridge after the salt??
Well, I was gonna make a beef Wellington, but now I’m not sure.
That “W Sauce” is the shiiiit! It’s amazing! It’s like Franks saying…I put that shit on everything!
WOW! Now I have to go back to Sams for a roast! I would think you forgot one small ingredient, shouldn't there have been a little sip of Buffalo Trace? 🙂 Happy Holidays all
What time is dinner ?
Great looking prime rib. I have a big role of foil I use.
Hot damn, I already have everything MP is using in this video, it is so on👍
What was the herb seasoning?
12:58 "Get out your small roll of aluminum foil." pulls out the largest roll of aluminum foil the world has ever seen