Perfect Prime Rib of Beef – Prime Rib Method X

 Beef Recipes

A secret method for perfect medium-rare prime rib of beef EVERY time. Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recip…

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23 Responses

  1. mikoyanfulcrum1December 9, 2013 at 6:23 amReply

    This is the 3rd video confirmation I have known about refering to this math
    and temp recipe for perfection when cooking prime rib.I am confident this
    is the way to go! 3 unconnected vids using the same method,…I am sure
    this is what I should do! THX!! 

  2. aditya menonDecember 9, 2013 at 6:54 amReply

    What is the piano music in the background called?

  3. captainjrock1December 9, 2013 at 7:33 amReply

    I wonder how long to cook it for it to be cooked and not still chewing
    grass…

  4. SharpnovaDecember 9, 2013 at 8:30 amReply

    That was a disgusting comment. To compare a cooking video to videos that
    portray women having cocks slammed into their assholes, pussies, and mouths
    and then dutifully staring at the monstrous cock beast as it breathes it’s
    dangerous fuck ooze all over their faces, tits, stomachs, asses, and
    vaginal areas, is downright disgusting. It’s overt oversimplification and
    completely insulting to the sensibilities of anyone who loves food. (or
    porn)

  5. samn100December 9, 2013 at 9:24 amReply

    I BURNT MINE

  6. Brendon BadgleyDecember 9, 2013 at 9:27 amReply

    I Want Revenge! bit . ly/jerku

  7. Robert GoidelDecember 9, 2013 at 9:53 amReply

    What would the “doneness” be if the meat resides in the oven for 3 hours?
    Medium?

  8. Morgan HenleyDecember 9, 2013 at 10:49 amReply

    @gypsyjake617 , This comment is ALL over Facebook (:

  9. johnnyohnessDecember 9, 2013 at 11:36 amReply

    Is there any other kind?

  10. KairoszafiroDecember 9, 2013 at 11:59 amReply

    Thank you:)

  11. jhoanne134December 9, 2013 at 12:11 pmReply

    you are so creative…. What a sexy artist you are.(sarcasm) .. say hi to
    your girlfriend for me

  12. kschannenDecember 9, 2013 at 12:42 pmReply

    You need a special oven with a “Ruin Me” setting…OK, just a joke. But
    really I’m amazed at the number of folks here wanting med/well prime rib.
    If you want meat that done, get a different cut.

  13. EbolaV1rusDecember 9, 2013 at 1:27 pmReply

    No. There would be no maggots.

  14. dgallegos4201December 9, 2013 at 1:35 pmReply

    I’m drooling… I want some

  15. locochef22December 9, 2013 at 1:39 pmReply

    very informative. how would you do the math if you were doing two or even
    four in an oven at a time. and would the same rules apply if it was done in
    a convection oven?

  16. silver05M6December 9, 2013 at 1:49 pmReply

    Anyone try this yet?

  17. boblee666December 9, 2013 at 2:05 pmReply

    @gypsyjake617 I FEEL U MAN

  18. mote65December 9, 2013 at 2:57 pmReply

    i would guess frozen, because it needs to be at room temperature…..

  19. zorinsmarketDecember 9, 2013 at 3:50 pmReply

    I just bought an 11lbs roast for Christmas dinner, I’ll let you know how it
    turns out.

  20. john doeDecember 9, 2013 at 4:16 pmReply

    copied from another youtube video…lol gotta love people! lol

  21. electriengineerDecember 9, 2013 at 5:09 pmReply

    Good video, but the music is TOO MUCH! Oh well, I guess that’s what the
    mute button is for. This technique worked great and everyone at dinner
    loved it. I prepared a 4.5 lb prime rib of beef.

  22. MaineMeatManDecember 9, 2013 at 6:00 pmReply

    That Roast looks delicious!! Thanks for sharing- glad you didnt cover the
    roast with tinfoil- Leaving it uncovered gives more of a crusty outside
    which keeps more juices in, also if you cover with tinfoil, it tends to
    steam cook, tasting more like a chuck roast. I agree leaving it out to room
    temp , whether its a roast or a steak for grilling (heard that on the
    cooking channel a few years ago) if the meat is cooked over 140 degrees,
    this kills any bacteria Thanks again!!

  23. A JourdainDecember 9, 2013 at 6:08 pmReply

    what was in the butter? i cant ID the spices by sight. care to share.?

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