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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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0:00
You've spent a lot of money on prime rib
0:02
this year and you're going to splurge
0:03
and you're going to have the greatest
0:04
Christmas dinner ever because we walked
0:06
you through this video on how to cook
0:08
the perfect prime rib.
0:17
[music]
0:24
Now, when people say prime rib, that
0:27
mostly is a marketing term. That doesn't
0:29
mean from the USDA that is prime. Prime
0:31
rib simply refers to a rib roast. That
0:34
is the section from ribs [music]
0:36
6 through 12 on a steer. Usually,
0:38
restaurants and butchers use prime rib
0:40
to describe a roasted [music] rib
0:42
section served as a holiday or
0:45
steakhouse cut. So, now you need to
0:47
decide, are you going to splurge or are
0:49
you going to save on your rib roast?
0:51
There are three different grades that
0:53
the USDA uses when they are grading
0:55
meat. Prime, choice, and select. [music]
0:59
Now, for prime, that means more
1:00
marbling, rich, buttery, tender, and
1:03
pricey. Usually what you'll see in
1:05
high-end restaurants. [music] Now,
1:06
choice, that's the sweet spot. Great
1:09
flavor and texture without the big price
1:11
tag. Most [music] home cooks will be
1:13
happy right there. Now, for the Select,
1:15
which is leaner and a little more budget
1:17
friendly, you just need to cook it a
1:19
little slower. You need to slice it a
1:21
little thinner [music] and serve it with
1:23
gravy to keep it moist. Now, let's talk
1:25
about what I got here in front of me,
1:27
which looks like one of the best
1:28
Christmas presents I ever received in
1:30
life. And that is a certified Angus beef
1:33
rib roast. Now, I chose bungless because
1:38
I just want to slice these off. I don't
1:40
need the presentation. I have done all
1:41
Shan and the Snower and all the pups.
1:43
They know it's going to be good. But I
1:45
want you to look at the little white
1:47
flexcks and Shan will get in here. That
1:49
is what we call marbling or what I call
1:51
buff buff beef butter it is. Now when I
1:55
got this and I was so proud of them.
1:58
Melissa was the butcher down there at
2:00
Albertson's that day and she said,
2:02
"Well, let me just show you the whole
2:03
loin." Kent. I said, "All right, this is
2:05
how many people I'm serving. Cut it
2:07
right there." So, she went ahead and cut
2:10
it. She wrapped it with these nice
2:12
little strings for me because if it's
2:14
not strung up, as it cooks, it begins to
2:17
level out a little more. So, you want to
2:19
always keep it tight. Number one thing I
2:21
can tell you when you go to pick out a
2:23
prime rib, a rib roast, whatever you
2:25
want to call it, is ask your butcher
2:28
what they have. That is the best thing
2:31
you can do. I got it home. What we did
2:33
was just take kosher salt and lightly
2:36
coat everywhere. Fat side everywhere,
2:39
both ends. What we're doing is creating
2:42
a term called reverse osmosis because we
2:44
just stuck it in the fridge right here
2:46
on this little roasting rack and let it
2:48
set for 24 hours. Well, we have took it
2:51
out ahead of time. We're getting ready
2:52
to put all the seasoning to it. But
2:54
first, I done took me about nearly 3
2:56
tablespoons of butter and cut them into
2:58
little bitty pegs, spears, whatever you
3:00
want to call them, and froze them
3:02
overnight. And they need to go in first.
3:04
Now, you can use a little bitty wooden
3:06
spoon or a little bitty knife. Just cut
3:08
you some holes in there because we're
3:11
gonna give him some Botox right here.
3:13
But it's made out of butter. And as that
3:15
cooks, all that good buttery flavor is
3:18
going to get mixed up in there with that
3:19
good marbling. It's going to bring us
3:21
about more juiciness and more flavor.
3:32
So, let's talk about this great coffee
3:34
rub we're going to [music] put on here.
3:35
Now really, you got coffee. I done
3:38
crushed me up some black pepperc corn,
3:39
some brown [music] sugar, and some
3:40
coriander, some other spices to bring
3:42
out a tremendous amount of flavor that
3:44
it's going to be. So, let's get her
3:46
seasoned. Now, I want you to know that
3:48
we end up fat side is going to be up
3:51
when we cook. So, season this side
3:54
first. Now, this is five and a half, 5
3:57
and 3/4 pounds of meat. Remember that.
4:00
So, it is pretty big. And you can see if
4:02
there's a little crease in here where
4:03
people got mashed, get some in there.
4:05
You want to make sure that everybody is
4:07
covered and coated well. Get some on
4:09
them edges.
4:13
You know, since we let that set all
4:16
night, let that salt bring all that
4:18
moisture up there and then suck it back
4:20
in. We got to have something to let that
4:22
bond here.
4:23
>> So, are we supposed to oil it before we
4:25
season?
4:26
>> Yes, it would be the correct thing to
4:27
do. We're not hurting nothing here. We
4:29
just want to give it a little bit of
4:31
shine and something as an adhesive.
4:37
And you can use avocado oil, olive oil.
4:41
So when you get it greased up like this.
4:44
And don't forget, how many of y'all have
4:46
y'all ever forgot something? Me? It
4:49
happens every day. Shan, not so much.
4:51
The dogs, no. We're having a little
4:53
playtime now. Shen, everybody's getting
4:56
excited for prime rib. Now, according to
4:59
Newton's law and physics, maybe the
5:01
seasoning will take hold. So, we'll see
5:04
what happens here.
5:15
I'd like to give a big shout out to the
5:18
folks at Chef's Temp for sponsoring this
5:20
video. Because folks, [music]
5:22
when you're going to cook something that
5:23
is expensive, but also a long cook, you
5:27
want something that you [music] can rely
5:28
on. a probe that will tell you the truth
5:30
because we don't want it overcooked and
5:33
we don't want it undercooked. That's why
5:35
I recommend the ProTip [music] 2 Plus
5:37
because this thing is for longer cooks.
5:40
You can program it on your phone, put
5:42
the little probe [music] in there.
5:43
Accuracy and dependability, that is what
5:46
is happening now. Y'all have seen me use
5:48
these a [music] lot. And this is a Final
5:50
Touch X10. It always give me an instant
5:53
reading really fast whether it's
5:54
swiveled here or there. But it's not
5:57
only just for cooking meat. We use it to
5:59
check fry temples when we're deep
6:01
frying, but we also use it for the
6:03
perfect baked potato and also for
6:06
checking bread. So, be sure and check
6:08
out their website because they got all
6:09
your holiday needs on there. And for our
6:12
fans right now, they're offering 25%
6:14
discount [music] code. Be sure and check
6:16
them out. Get you some of this, put it
6:18
in a stocking stuffer. It also makes a
6:20
great gift. So, make sure you got her
6:22
covered really well. I mean, a thick
6:24
coat of seasoning everywhere. Make sure
6:27
it ends up with the fat side on top.
6:30
Now, this is 5 and 3/4 lbs of meat. So,
6:33
we're going to let this warm about 3
6:35
hours. Just setting it on the counter at
6:37
room temp. Make sure it's high enough
6:38
the pups can't get to it. But, if you
6:41
have anything from, I'd say 6 lb on up
6:44
to about 10 lbs, I would let her go
6:46
about four hours. Now, some of you going
6:48
to say, "Hey, I got me one of them 12 to
6:50
15 pounders." Hey, I'd go a little more
6:52
than four hours. I'd go about five. But
6:54
if you'll cut that roast in half, then
6:56
you have two halves. You ain't got to
6:58
wait near as long. So, we'll get her in
7:00
there, let her set, warm up, then we'll
7:02
preheat the oven.
7:08
Okay, we're doing something a little
7:10
different. I'm going to make the rolls.
7:12
And Kent, you're gonna film.
7:16
>> Do what?
7:18
>> This is our oneh hour yeast roll. We've
7:20
done these before, but these are our
7:22
go-to holiday really anytime because it
7:25
literally takes 1 hour. I started with
7:28
some milk, some water, 2 tablespoons of
7:31
butter, and then a little bit of honey.
7:33
Now, you could also use sugar, but I
7:35
find honey makes it taste just a little
7:36
bit better. And I heated it over the
7:38
stove. You want to use you want to hit
7:42
110Ā°.
7:44
Now, where did we put it? This is where
7:46
the chef's temp comes in handy because
7:48
you definitely want to hit that's one of
7:50
the tips. Make sure you hit about 110
7:54
112 degrees. You could also do this in
7:57
the microwave. That's what I do in the
7:58
house. We're going to take a heaping
8:00
tablespoon of rapid rise yeast. If
8:02
you're using the packets, that's about a
8:04
packet and a half
8:07
until most of that dissolves.
8:11
Cover it and let it set for 5 minutes.
8:14
Okay, 5 minutes. Let's look. Aha. Kent,
8:17
if you want to come in here. You can see
8:20
this good bubbling action. That's what
8:22
we want. Okay. 3 and 1/2 cups of
8:24
allpurpose flour. I'm going to add a
8:27
teaspoon of salt to this. And go ahead
8:31
and add your wet to the flour mixture.
8:35
We've got our spoon. You don't want to
8:37
whip it. We're just going to start
8:38
folding this in a little bit. If it's
8:40
too dry, you can add a little more milk
8:42
or water if you need to. Most of that
8:44
flower has been picked up. So now I'm
8:48
going to
8:50
flour our surface here. We've got some
8:53
pine cones.
8:57
Go ahead and dump this out.
9:01
Now the kneading process. This is where
9:03
I used to always cheat when I was bread
9:06
making. I figured like what's the big
9:07
deal? I'll knead it a few times and
9:09
it'll be good. When dealing with yeast
9:11
spreads, you have to knead because
9:13
that's going to break down the yeast and
9:14
it's going to help it rise better. And
9:16
just keep kneading. You got to do about
9:18
a five minute knead. If you have a
9:20
KitchenAid mixer, put on your kneading
9:22
hook and just let it do the work. So,
9:23
I'm going to take my bowl again.
9:26
Just give it a little greasing.
9:30
In goes our dough ball. I'm going to
9:32
cover this with a damp towel. You can
9:36
also use a paper towel. Put it in a warm
9:38
spot and let it rise for 15 minutes. All
9:40
right, 15 minutes.
9:43
Now, all we're doing is going to roll
9:46
these into little balls. So, I just
9:48
pinch it off. Roll them around in your
9:51
hand. I did find out a trick. If you
9:53
leave them like this and put them in,
9:55
they'll cook fine, but they'll be a
9:57
little lumpy, and I want that good like
10:00
roll effect. So, what you do is you take
10:03
from the top and you just pull under.
10:05
Can't if you want to come in close.
10:07
You just pull it under and then you're
10:09
going to tuck it on the bottom. And that
10:13
just smooths out. Just kind of crimp it
10:15
around. See? And then that smooths that
10:18
out there. But this will become your
10:20
favorite [music]
10:21
one.
10:25
[music]
10:33
>> [music]
10:54
>> Oh, that's a good badge.
10:57
>> Don't let them clothes fool you. She is
10:59
cooking before she's ever filming.
11:01
Uh-huh.
11:02
>> People may not know this, but I actually
11:05
So, if we're on the wagon cooking, I do
11:08
the breads and the baking and dessert.
11:10
So, that's my role. Um, and if you guys
11:13
have watched our new series on the
11:14
outdoor channel, the cast iron cowboy,
11:16
you can see both Kent and I on the wagon
11:18
like we do for ranch cooking cuz then I
11:21
don't have to film or edit. So, anyway,
11:23
add these to your holiday menu.
11:26
our little rib roast sit there for 3
11:29
hours and just minding its own business.
11:31
Now, we're going to cook this in a
11:32
casserole dish, but you don't want you
11:34
to just set it right down there in the
11:36
bottom because it might burn. So, we got
11:39
to have some bumpers. And let's see if
11:41
we can line them up to where everybody's
11:43
about the same height.
11:45
>> You just cut an onion in half.
11:47
>> Just cut a white onion, yellow onion,
11:49
whichever one you want to use, and half
11:52
rosemary and thyme. This is what I call
11:56
the bed of flavor cuz all them juices
11:58
are going to run down in there and at
12:00
the last we're going to base this over
12:02
there. So, it is going to be some fine
12:04
fine diamond. Now, if we remembered our
12:07
geometry right and everything will fit.
12:10
This just sits right on top.
12:13
It helps do you slice your onion to
12:15
where they're the same, but it's hard to
12:17
pick two that are identical twins. So,
12:21
we're going to preheat the oven to 475
12:23
degrees, but we need to put a probe in
12:26
here. And the [clears throat] one I
12:27
trust is the chef's temp because it
12:29
always gives me an accurate reading.
12:30
We're just going to insert the probe.
12:33
And I'd say just put it in the thickest
12:35
part of the meat. And remember, we have
12:37
to go to the mark. So, right about
12:41
there. So, we're going to slip this in
12:42
that preheated 475Ā°ree oven, and we're
12:45
going to cook it for 25 minutes. What's
12:47
that doing? Getting that flash sear
12:49
right on top, sealing everything in.
12:51
Pull it out of the oven, turn it down to
12:53
260 degrees. While it's cooling down,
12:56
put you some pats of butter on there,
12:58
and when it has reached 265, slip it
13:01
back in there. Now, I'm not going by
13:03
pounds per minute on this deal. I'm
13:05
going by the probe, and it's going to go
13:07
till it hits 115. Then, I'm going to
13:09
pull it out of there. Going to let it
13:11
rest till we raise that temperature
13:13
after we foil it to 120 to 125. If you
13:16
don't have a probe that you can put in
13:17
there and program, what you need to do
13:20
is set you a little timer on your watch
13:22
for the first 25 minutes. Okay? Then you
13:25
pull it out of there. You put it back
13:26
in. Now, I'm guessing you're going to do
13:28
I'm not even going to say I'm going to
13:29
guess. I'm going to tell you you're
13:30
going to go anywhere from 8 to 10
13:33
minutes per pound, no matter the size of
13:35
your roast. Okay? But check that thing
13:38
about every 30 minutes. And when it gets
13:40
closer to the end, you may have to check
13:42
it more than that. But don't stand there
13:43
with the oven door over and say, "Hey,
13:45
yeah, well, we're gonna drink a beer
13:46
after we check this." Go ahead and get
13:48
it done and shut that door. These things
13:50
will give you an accurate reading so
13:52
fast that you're not going to lose much
13:54
heat.
13:59
[music]
14:04
Out in those wide open spaces, [music]
14:05
when the snow blew across the canyons
14:07
and the herd settled in for the night,
14:09
the trail hands looked forward to one
14:11
thing they could count on, a hot meal
14:13
from the chuck wagon. In the journals of
14:15
oldtime cowboys, you'll find a mention
14:17
of sa belly [music] and bacon cooked
14:19
over coals and the comfort of a hot cup
14:21
of coffee in the flickering fire light.
14:24
Let's remember all them old cowboys and
14:26
all the cooks who forged that trail so
14:28
[music] many years ago, braving the cold
14:31
weather and all the elements. But let's
14:33
also [music] remember those who are away
14:35
from their families this Christmas. So,
14:37
here are some excerpts from the old
14:39
journals of cowboys [music] doing down
14:41
the trail. All in all, my years on the
14:43
trail were the happiest I have lived.
14:45
[music] There were many hardships and
14:47
dangers. Of course, that called on all a
14:50
man had of endurance and bravery,
14:52
[music] but when all went well, there
14:54
was no other life so pleasant. Most of
14:56
the time, we were solitary adventurers
14:58
in a great land as fresh as [music] a
15:00
new spring morning. And we were free and
15:02
full of the zest of darers. Charles,
15:05
good night.
15:08
[music]
15:13
[music]
15:24
Done deal. Just like I want it. Now you
15:27
remember them end cuts that are on the
15:29
end. A lot of times we'll be duner than
15:31
what's in the middle. No, dude. Not yet,
15:33
buddy. And don't forget, we will have
15:35
this recipe and all the info you need in
15:38
the link down there below the
15:39
description. But I'm going to tell you
15:41
my number one thing that I'm so proud of
15:43
right here is my wife for all this
15:44
filming and hard work. You got to see
15:46
her cook some biscuits today, but also
15:48
this rub. This coriander coffee rub I
15:51
first tried out on tri tip and stuff.
15:53
But folks, home run right here for sure.
15:56
I would like to thank the folks at
15:58
Chef's Tim for sponsoring this video. Be
16:00
sure and use that discount code and
16:02
check out all their products on their
16:03
website. But hey, I'd like to tell you
16:06
this. We had to film this a little early
16:08
and we have invited some guests over to
16:10
the house. So, you may see some
16:11
intruders in there dining on this fine
16:13
piece of mech. But also, it is Christmas
16:16
time is coming. You know, and there's a
16:20
there's a Bible verse that says, "God so
16:22
loved the world, he gave his only
16:24
begotten son. And whoever shall
16:26
believeth in him shall not perish but
16:27
have everlasting life. Don't you reckon
16:30
that's the best Christmas gift there
16:31
ever was. And he also said joy to the
16:35
world. So let's be joyous. Let's be
16:38
happy. Let's spread the holiday cheer,
16:40
not just one day a year, but all the way
16:43
around. And remember, invite your
16:45
friends and neighbors. And be sure you
16:47
lift those up in prayer who are away
16:49
from their families in the armed
16:50
services or working somewhere. Be sure
16:52
and think about them. But it is with
16:54
pride and honor that I tip my hat to all
16:57
the servicemen and women and all the
16:59
veterans that have kept that old flag of
17:01
flying. And I tip my hat to you, Shan,
17:03
for putting up with so much. This is
17:05
your Christmas present. Ain't no diamond
17:06
ring. It's a big old piece of prime rib.
17:09
Let's have a big old [music] hug. Ho ho
17:12
ho. And merry Christmas. God bless you
17:14
each and everyone. And I'll see [music]
17:16
you down the what? Prime rib Christmas
17:18
tree.
17:21
>> Oh my gosh, look at that dooker. Look,
17:23
>> Duker said, "I love Christmas."
17:28
Woo!
17:29
Mage, can you No, Dooker, you have
17:31
yours. [music]
17:32
Dooker.
17:34
Duker says, "Man, I do love me some
17:35
prime rib." God bless you each and
17:38
everyone. And ho ho ho. And spank the
17:40
reindeer.
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