This is one of their better videos. It goes through EVERY step in the process, including butcher talk, so we can give the illusion we know what we are talking about. Awesome! Keep up the great work guys!

This is probably one of my favourite cooking channel I'm subscribed to, because it's so in depth and covers everything in a sensible and thorough manner. Fantastic video.

you're a national treasure Grant.

Yet another ChefSteps video that brought me to tears ... you guys make such beautiful food.

thank you so much guys!! you guys are absolutely amazing ❤❤❤

DUDE!!!! I love you guys! I could sit and watch this channel all day. Keep it up!!!! #lovechefsteps

Looks amazing, love my new sous vide and trying out your recipes. Great stuff Moustachio!

Thank you so much for this video! Made for a great Christmas dinner!

Incredible video, I just cooked a 5 bone prime rib using this recipe and it turned out absolutely incredible.

Loooooove it! Bravo! Perfectly perfection! Thank you!

Diggin' that egg white trick. Gonna be using that fo' sho

When are you guys going to have a cookbook out? I'm dying to get my hands on it!!!

This was actually really nicely done. Kudos ChefSteps

Can we get a separate video on proper technique for sprinkle dinkle dinkle dooing?

Made this today and it was Amaaaazing!

I just got a prime rib prime with the bone! Can't wait to make it tonight! 😍

I noticed a little update to the joule app recently and I'm loving it more and more. I made steak tacos today with it and it just tasted so awesome I had to have a little moment alone. I highly recommend it, the app is a great service to the joule and if it keeps getting updates like this most recent one it's going to blow the competition out of the water for consumer market immersion circulators. And weirdly enough of it wasn't for Gabe Newell's kid being so passionate about cooking to have his dad be in the commercial for it I never would have known about it or considered buying it. It's basically magic in the kitchen and I even got my mom to eat a nice medium rare piece of steak because of it, she hates anything that isn't basically turned into leather... If you are passionate about cooking this is nearly a cheat code to amazing meals. Rock on with your bad selves chefsteps crew, you have a sincerely happy customer!

Just finished watching the chuck roast recipe and I've decided to do both meat for the holidays for 12people. Sou Vide rocks!!

it looks soooooo delicious!!!

saw you seasoned it before/during searing before sous vide! important step!

I ABSOLUTELY LOVE THE WAY YOU EAT!!!!!!

Looks beautiful!

Totally enjoy all your videos. While I was gifted with one of your competitors, I do like your App and your instructions. Keep up the good work

I live in vancouver, set up an american shipping address in point roberts just to get my hands on this thing. Totally worth it!

Love the heavy duty bag idea. I've actually had foodsaver bag open and plop a roast chicken into my water bath when pulling it out....

My mouth is watering!

You guys at Chef Steps are like my dealer. STOP IT!!!! LOL just kidding, I love the idea. I am moving to TX and this is a great idea to cook for my family at Christmas and break the news. You guys are just wonderful. Thanks. You saved my wife, son, and I. Put them in a food coma and break the news!

Basically, every video from CS from now on will always, without fail, be a Joule commercial.

this is amazing

I made this last year with this guys methods, really easy and absolutely mouth watering! You have to buy good meat, we bought prime from HEB. Don't expect great results with sub prime meat. LIke he said it will cost about 100 dollars for a good prime roast. You can also do a horse radish sauce (sour cream and horse radish) to taste and its very good too.

Lovely!

Order 1 up for the holidays, Ships in 2 months............................ Just in time for St. Patrick's day.

6:41 Grant got back

i love you guys, just working till perfection! thank you. I would love to work for you.. even without paying :D

Nice..I'm always waiting for a new video.. Thx bro

Brilliant!!

done this twice in past, it's the only way to go!

Interesting way of treating the bag juices. I had been throwing them out because, once heated, the protein coagulates into a messy-looking scum. But it appears the trick here is to keep cooking the juices and scum down until it all evaporates and darkens into a fond.

If you live in Canada, just forget about Joule. Get something else like an Anova

kickass thanks

Beautiful, what size pot did you use? Thanks

2021 and I'm still using my Joule and watching Chefsteps videos.

How long for the meat rest time after take out from oven? Thanks! It look amazing, I am going to make this for thanksgiving dinner

Really well put togeth r video. Chef steps are funny but this had extra humour to it ye

When will yall drop Joule in canada? I've been waiting all this time :'(

omggggggg its perfectttt

fantastic

I don't want to sound salty but us Canadians have been seeing Joule Ads for almost a year and there's still no eta on it. I, and a lot of my friends I kept selling your product to, all wanted to buy one this holiday season but we can't. Now most will buy the competitor that has the 70$ off deal. You guys missed your own hype boat. Frustrating as a consumer.

Im gonna do thins again this year, did a rib roast for Xmas as well but did it in the oven, started at 450 for 15 min then cut the heat to 250 and let it ride til internal was 125, then let it carry over to 135, and it was great. last time I suos Vide'd a roast something was off, had a toughish and slightly dry texture like the fat hadnt rendered right...( it was a A9 Wagyu so not like it was crap beef) but then again i did it @ 125 not 135... for 8 hours if I recall....So the question... whats the longest you think I should keep it in the bath ? would say 8 or 10 hours render more fat you think, and fat is flavor... my hope it to render more fat, and have it draw more in to the muscle to make the flavor even more intense. what are your thoughts guys> thanks and happy newyears all!

This man is delightful

It says 450 C degrees / 175 C degrees. You misspelled F

Hey Chefsteps. What do you think about using Dijon mustard and only Rosemary (no salt and pepper) for the crust?

Beautiful piece of meat. I love my Joule!

man i want a joule, but i live in europe... when is it coming ChefSteps?!?!

How long do you rest the Prime rib before cutting to serve?

i never knew what that cap meat was called, but it's my favorite thing to eat in the entire world. when i buy ribeyes that is what i look for

I should've waited until this video showed up so I could have following the instructions here instead of having to do it blindly. Saving this video for the next time.

What is the rest time between removing the roast and the searing process?

Received a hint that Santa got me a Sous Vide tool for xmas!!! Then I thought, wait, Joule isn't available internationally yet. :( Late to the party Chef Steps

I really like your presentation. Could you tell me what herbs those were in the bottom of your roasting an? I would love to copycat that for my family Christmas.

Good video guys

What pot are you using with joule?

amazing :>

From what I learned about sauces and demiglazes on this channel, I'm adding pectin and some xanthan to this jus..

What are the little red balls it's garnished with?

Frying pan belongs to the museum.

What oven temp on the final roast?

If I have 15lb and it’s about 8 inches thick. The joule app only asks the thickness and the max option of 6in says 6 hour cook. How long can that roast hold at that temp without breaking down the meat too much?

this guy's awesome

How long for time for a 7" Rib roast? Thanks

I NEED to make this for my father! Money doesn't matter when it comes to a good cut! After all, you get what you pay for. Ps. Loving the stache!!!😍Great video love! Keep the great content coming and Happy Holidays! 🎄🎁

Good day. I'm from Belarus. How I can order Joule?? I've read a lot about this stuff. And I'd like to by it. Can you advise me anything?? Thanks a lot.

what are those red things on his plates, with the rosemary?

could you guys make a remastered steak video, using dry aged beef this time, maybe a nice bone in ribeye, pre, and post seared?

Isn't that a lot of rosemary? Every time I put more than a pinch of rosemary it takes over the whole show and although I do like the background taste, I don't enjoy eating evergreen trees.

Grant (or whatever chefsteps helper sees this), would a dry brine be a good idea with this or do you think salting before sear and having the salty crust be enough with the jus? If so, how long do you think the brine would take with such a piece of meat? Four, five days? Thanks!

You must be fun at parties :)

Would you recommend using dijon mustard instead of egg whites to bind the crust?

Is the oven on broil or do you have a particular temp you're setting the oven at?

guess i still need to use a meat thermometer to monitor the temperature of the roast to see when it's done, but the advantage here being it won't overcook

There are so many sous vide tools on the market, but the only one I want is Joule, but I live in Europe! Please, please, please make versions for the international market :)

what kind of pan is that?

please ship joule to Canada...plz? plz help?

Give us a Christmas miracle and start shipping joule to Australia please

What's the song at 4:33 ?

YAAAAAYY NEW VIDEO

Wish I could joule a holiday roast down here in 240V land! Deckles out for Harambe!

The prime rib looks really good, i want to eat some but I don't have any. :(

i dont know which is more beautiful, the meat or Grant?

@6:36 thank you for this

wow

Excellent video! Sorry not a fan of pre-sear,IMHO searing only after tastes much better.

what butcher in NYC do you recommend?

So it does not appear you pre salt, correct? Just the salt on the crust?

When will the 230V Joule be ready?

/cries because i'm too poor to afford anything in this video but damn that looks good amazing job grant/

I'm all about the oohs and ahhs with presentations, especially when someone isn't used to it. I'm trying to figure out what type foliage or herbs you used when the rib was baked and at the finished product picture on the app. It looks like a bed of rosemary and holly berries, but holly berries are poisonous. If not holly berries than what?

Make Joule available worldwide please!

'member the time long ago before joule? I 'member..

can i freez the prime rib that is 3x bigger than in the video?. Or is that "NOT" recommended. Would love to save the meat for a other day.