In this video, Joshua Weissman enthusiastically describes preparing a holiday rib roast using two methods: traditional and his preferred “reverse sear” technique. They emphasize the importance of choosing a well-marbled, bone-in rib roast and not trimming the fat. The seasoning process involves using coarse salt and letting the roast rest in the fridge for optimal flavor. For cooking, they recommend a bed of herbs in a roasting tray and discuss the drawbacks of the traditional high-heat method versus the reverse sear, which involves slow roasting at 250°F until reaching 118°F internal temperature, followed by a quick sear at 500°F for color.
Weissman highlights the benefits of each method in achieving a tender, evenly cooked medium-rare roast. They stress the importance of patience and planning ahead to avoid overcooking.
The video concludes with serving suggestions and encouragement to cook the roast properly, asserting it rivals a beef Wellington in holiday meal excellence. The tone throughout is conversational and instructional, peppered with personal anecdotes and culinary insights.
Cooking prime ribs is an exceptionally difficult practice so make sure you have either studied how to do it or take the time to go to a restaurant that knows how to perfectly prepare this succulent meal!
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