beef

Poor Man's Prime Rib: A Budget-Friendly Feast

239K views · 12K reactions | The kids request this Roasted Tomato and Sausage Pasta Every. Single. Week.. This pasta has been one of our favorite weeknight dishes for a long time. The steps are simple, its relatively quick, and the kids love it. We add sausage in ours, but you definitely don’t have to! Ingredients: 1 Pint Cherry Tomatoes (halved) 1T Oil 1T Balsamic Vinegsr 4 Garlic Cloves (Minced) 5 Basil Leaves (chopped) 1/2lb Spicy Sausage 1lb Spaghetti Noodles (Cooked) 2T Butter 2T Oil 1/2t Red Pepper Flakes Salt and Pepper Shredded Parmesan In a bowl add the tomatoes, oil, 2 Garlic cloves, balsamic, salt and pepper. Add to a baking sheet and bake at 400 for 20 mins. In the mean time boil the noodles. Cook the sausage if you are adding and then remove. Heat the oil and butter, add the red pepper flakes and the tomatoes. Toss in the noodles, sausage and basil. Sprinkle on the Parmesan. Enjoy! #pasta #pastalover #pastanight #roastedtomatoes #roastedgarlic #easymeals #simplemeals #easyrecipes #simplerecipes | Kirk Muenzenberger

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The Right Way to Reheat for the Juiciest Prime Rib

1.7M views · 26K reactions | Mexican Lasagna 🇲🇽 | Mexican Lasagna 🇲🇽 #tacotuesday #EasyRecipes #onepanmeal #homecooking | By Kyle Istook | Facebook

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How To Reheat Prime Rib Slices Without Drying Them Out

3.5M views · 37K reactions | What’s the best way to cook Prime Rib? 🍖 Today, with the help of our local butcher @bluffsideprovisions, we're testing a solution for the number one problem when making prime rib: the overcooked ribeye cap. Time after time the most popular recipe for cooking a prime rib roast lead to the complete and utter disappointment that is grey meat. Its a shame that the single best piece of meat on the entire cow, the ribeye cap or spinalis dorsi, often gets the worst outcome. Its extremely tender, incredibly marbled and perhaps located in the worst place. Taking on all the heat of an oven directly its no wonder that it always gets overcooked. But rejoice, for today we have found a solution! And we’ll be testing it against one of the most commonly used recipes on the internet. So its a battle! (That we win) Recipe A: New York Times Cooking VS Recipe B: Coast to Coast pink prime rib Some will say its unnecessary, they would be just the worst. | The Grill Dads

2.9M views · 30K reactions | EASY Prime Rib Recipe! 🥩 #primerib #meat #bbq | Beatdown BBQ

152K views · 9.7K reactions | It’s that time of year again! Here is a fool proof way to cook a prime rib 🥩 #Steaktips #wagyu #bostonfoodies #california #newengland #foodblogger #meatporn #foodporn #dinner #foodie #merrimackvalley #massachusetts #traeger #webergrills #biggreenegg #bbq #custom #burger #dryaged #steaklover #wagyubeef #baconbaconbacon | Alpine Butcher

Delicious Prime Rib For Christmas! #christmas #food #cooking | Delicious Prime Rib For Christmas! #christmas #food #cooking | By Smokin' and Grillin' with AB | Imma show you how easy it is to make Prime Rib. Let's get it. Imma take some garlic-infused olive oil, right? This is just to help any of the rub, you know, stick. Now, this is a big, heavy piece of meat, folks. You know what I mean? So, when you season it, you want to season it generously but now, what I'm getting ready to do is I'm just getting ready to start adding some seasoning. Now, if you guys notice, I hold it up a little high so I can get some coverage. So now, we fixing to come with that fresh black cracked, right? So, I just start adding this on the top. Now, we just sprinkle a little salt on here on the top. Don't need a whole lot of salt, right? Alright. Now, next thing I'm going to do is after I got it completely patted down, we got it seasoning, seasoned the way we want it to be. Now, Imma take it and I'm just going to set it in just like this. Them bones are probably just run through there like that. You see that right there? That right there is the way you want it to look. You gotta take a look at that. Whoo. You getting to watch a cat in action. We at 500 degrees. Now, this part going to be key. This right here is a eight and a half pound, you know, prime rib. This is how we going to make it foolproof. You going to like this part. At 500 degrees, we going to go ahead and put this in there, right? All you do is take the weight and you times that by five. Now, five time eight and a half, right? We going to end up with forty-four, right? So, we going to have 44 minutes that we put this in here. So, Imma set the first timer. Remember, that's five minutes per pound. So, you guys do your math once you get it right so I'm going in here for 44 minutes listen we not going to cover it and nothing like that we just going to stick this in there after 44 minutes all we do is we come and we turn off you know our oven and we do not open the door and then we going to let it go for about two hours you just gotta resist the temptation to open it up and look at it we not going to do that right so remember 500 degrees 44 minutes for me if you guys got one it's just eight pounds you know what I mean it'll be 40 minutes alright so here we go Hi, Okay, folks. Listen, my timer just went off but this is my 44 minutes, right? So now, I'm getting ready to go ahead and hit stop. And here's the thing you cannot open this we going to let that heat do its thing and we going to set another timer for 2 hours right okay so listen now here we are listen it's been a whole total of two hours and 44 minutes right so I just put my hand right here I can feel it has cooled off but now we want to check it Okay, so just for the sake of argument, right? Let's just say this doesn't tempt. I'm looking for medium rare. You going to hear all kind of numbers. It's not noone solid number for everybody, right? So, Imma usually say 130 to 135 is medium rare. So, let's just say I stick this probe in there and it's only at one twenty. We don't have no heat in there. So, what we do is we just put it back in the oven. What we want to do is raise our temperature to three hundred and fifty degrees and then we'll probably check it like every about 10 to 15 minutes. Now, what I'm getting ready to do is we want to get into the of it, right? On the outside, it's probably the easiest. You know what I mean? So, it'll be a little bit more have a little bit more doneness on that on these outer cuts but then as we get to the middle, that's what we want to check, right? So, Imma go in over here. This right here as you saw would be just like perfect to me two degrees hey you you you can't go wrong right so what you guys were seeing 137 or 138, you know I mean and it holds that so that lets me know that's it remember this is going to be the key now it's been resting this is the tricky part when it was in the oven it was resting and it was coming down so it gave us some time for all the meat to distribute you know throughout so you know what the next thing to do is we fixing to carve it yes sir okay so Imma let that sit just a little while longer I know I said I was going to cut it but this what I want to do folks I want to go ahead and take the rest of my ingredients right I had these in the refrigerator so they nice and cold so we don't have to like usually I make it early and I put it in the refrigerator until it's needed right but right now we fixing to take all of this right and add it that was mayo folks I know some of y'all say I want to see you air you know AB say what it is you know blah blah blah I got it Imma try to you know what I mean but I still want you guys to go to the go to my website you know what I mean because listen we done did all the work for you so whatever you're looking for more than likely your boy AB got it so just search check it out. See what I put out last. You know what I mean? And come up with some good dinner options. Alright. Y'all going to look at this right now and tell oh that's sour cream. Alright. So once you get your chives cut we just go ahead and you know add those in here also. Then we just going to give this a mix. Get it nice creamy. And then I'm going to put that that prime rib folks on this cutting board and we fixing to watch it work. Alright. Uh Now that we have that mixed up, Imma go ahead and give it just a generous pinch of some kosher salt. Look at that right there, folks. Oh, yeah. This is it. Go ahead and hit it with my little taster spoon. Let me get a little bit of that green onion. Excuse me. Some of that chai. Y'all see em. Alright. Now, we go ahead and take this. Look at that and right on to the cutting board. If that ain't a masterpiece, I don't know what is. Now, the first thing I'm getting ready to do is we fixing to see these strings right here, this tie. We going to take these and cut these. Alright. So, you guys can see, you know, exactly where all of these the ties were. You know what I mean? So, we just pull that down like that. Well folks, now it's time to do our thing. So what you see right now is like my garnish, right? I just set it up, took a couple of shots of it. You know what I mean? This is what I get to get you guys to like click on the video hopefully. You know what I mean? So now I'mma go ahead. I'mma do it. I'mma go ahead and cut the middle. Then you know what? I'll cut the end. This for all my people that like they meat a little bit more on the well done. Right? So I'll pivot this over here like this. I'll take this right here and I'm just going to cut myself. You know a little slice like this. Look at that right. It. That's for the people that want to have theirs a little bit more cooked. This is good. Man, it came out right. Now, we just going to take this bone off and Imma show you this part right here. Look at that right there. Whoo. That right there make for a great gift for somebody. Look at the backside of it. Yes sir. Okay, so you guys can see these. You know what I mean? Uh you make it how you want to make it. This get you in the ballpark. It would have been a little bit more on the rare side had I had not let it just like sit up. You know, because we gotta take pictures and do all that kind of stuff but this right here, you put this on anybody's plate. I promise you, they're not going to say nothing about it but they probably going to hit you with a thank you. Alright. So, Imma scoop this back. Pull this down like this, right? And I'm just going to use my cutting board, alright? So, we'll just cut this. Look, it kind of like just almost tear. You know what I mean? Just oh my goodness but if you guys want to see it, look at that right there. Now we fixing to hit it with this little horseradish cream. Look at that right there. Guess what folks? You done heard it many times. Cheers y'all. I do a lot of things on my channel but I never dance. This right here is a creep for myself. I'mma hurry up. Now I'mma tell you I'mma keep it I don't know what I was about to say like keep it gangster or whatever but I'm going to take one of these slices. I'm going to heat me up some toast me a little bread. Hit it with the mayo. Other side I'd lightly cover with my horseradish cream right here. My creamy horseradish sauce. You know what I mean? And then put one of them slices on there and I'm fixing to eat that and go to town. Merry Christmas y'all and we out. Peace.