The Ultimate Prime Rib is Salted and Seared Twice | What’s Eating Dan?

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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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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

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30 Comments

  3. 40 years of prime rib cooking for me. I am not sure I would change my tried and true procedure: 220 degrees, roast tied w/o bones (which are later roasted for snack and beef stock), slathered with compound herb butter (drippings used for yorkshire pudding), pull the roast at 115 degrees, cover, rest 1 hour, while oven is heating to 550, put roast back to crisp up until smoke alarm sounds (about 5 mins). Solid red, bumper to bumper.
    I don't see the point of the pre-sear.

  9. Fun fact, the majority of grass fed/grass finished beef is “select” and none of it is prime. Because grass fed doesn’t marble. People who pretend grass fed is better are some of the worst people in food. It’s just liberal ideology lying to the consumer to try and push a more expensive, lower grade product in the name of… well I really am not even sure what the point is

  15. Hot take, Rib eye is not a great cut. it's better to remove the cap and butcher twine it as a steak. then the rest you use as a whole piece or cut off boon and use bone to make a simple quick gravy or sauce. also just buy a full cap cut, that way you just all ribeye cap and none of the lesser pieces

  25. I love your stuff. But honestly, how much does Diamond pay you to say “Diamond Kosher Salt”?

    I literally learned about kosher salt from ATK, but I use Morton’s and have never had any problems

    I just seems like ppl on the east coast are trying to make Diamond happen, which is sad cause it costs twice as much as Morton’s in the Midwest

    … oh and include grams in your measurements

  26. Nicely done on the anatomy of the steer. I am the son of a meatcutter, and you only mixed up the titles of butcher and meatcutter once, a mistake your colleagues at ATK make constantly. Butchers work at the slaughterhouse, and meatcutters break the meat into the cuts we buy. No disrespect, but I have been cooking rib roast from the time you were in diapers. Your technique is excellent, but have you tried sous vide, followed by 5 minutes under the broiler?

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