This is a four bone prime rib. Today we're gonna
make something incredible out of this! If you take a closer look we can actually separate this thing
in three, the first one is the ribeye cap also known as spinalis, the next one we have the eye
of the ribeye this is not that tender but it is very flavorful and lastly we have some ribs. And
the first thing to do is to separate the pieces of meat. You can start by separating everything by
hand, we're just basically wiggling and using our knife to cut out very slowly. And there you have
the whole ribeye cap. If you take a closer look there's a lot of silver skin underneath so you
want to go ahead and start removing all of those things out. The name of the game here is to go nice
and slow taking out the silver skin and the seams is all we need, and once done this is what it looks
like. It's nicely and perfectly cleaned and we're gonna transform this into steaks. For that you want
your stakes to be about two inches thick as our whole goal is to roll everything into itself. To
ensure that it's not gonna come apart on me I like to use butcher's twine. And once I was done tying
it up take a look, this is what I like to call the king of steaks. Now cooking it this way will
ensure that you get perfection. Going back to our prime rib this is what we're left with. Now since
I'll be making two different dishes from this I'm gonna leave a good amount of meat on the ribs
and trim a little bit of the edge of the fat. You don't want to overdo it because fat is flavor. Now
for the final part of butchering we have the eye. Underneath this fat layer there's a silver skin,
that has to go. My goal here is to make it look like a large filet mignon also known as a chateaubriand,
so rounding the edges, removing only the necessary part, I'm trying my best to make it look like this,
a perfectly trim rib eye eye that it's going to transform into a beautiful beef wellington.
And don't worry all of the trims are saved nothing ever goes to waste. But in the end this
is what my prime rib looks like. We have the ribs, four beautiful king of steaks, and the eye of
the rib eye. The first thing I like to do is to do something called dry brine, the salt will
penetrate deeply inside not only making the meat a little bit more tender but also extremely
flavorful. And now I let it rest overnight in the refrigerator. As the very next day you can see that
the salt is completely gone, the red coloration means that it was perfectly dry brined I'm first
going to start off with the ribs which is the one that takes the longest. Since it has been dry
brine it does not have any moisture on the surface, so for that I added a little bit of grapeseed
oil, then I went in with coarse black pepper, and garlic powder. I mean take a closer look, once
I was done it is now ready to go inside of the smoker. Talking about that I set my smoker to 250
degrees fahrenheit. I want to let it smoke for six hours. Once that six hours was up I took it out
and take a closer look. Now this is fully cooked already however it is not probing like butter so
I grabbed some butcher's paper, added a good amount of beef tallow to the paper, place my ribs on it,
and wrap the whole thing up. Now into my oven it goes until it's fully tender. For me it took about
three hours. We got a nice pull back on the bones and this thing is smelling and looking gorgeous. As
I take my first slice take a closer look. And the big question how tender is it? Well, as I take out
a piece, oh man I mean this thing is barely holding together everybody, and I cannot wait to find out
how good it's actually going to taste. However, we still got a few more things to transform and
this is the eye of the ribeye and the first thing I need to do is to put a nice beautiful crust. I
mean look at it perfectly seared exactly what I was looking for. As it's still a little hot I went
ahead and brushed some dijon mustard right on top and cover the whole thing with it. Then you want
to let it chill for about 10 minutes which is perfect and it allows time to go ahead and make
the duxelle. For this one I started by cooking a little bit of bacon. Once it was nicely golden
brown I added some chopped up portobello mushrooms, then i added some garlic, and shallots followed
by a little bit of salt, and freshly ground black pepper. Mixed everything well and my duxelle was
almost ready. I mean this is perfect just as is but at least to me I like my duxelle to be almost like a
paste. Into the food processor it went, turn it on and blended everything on high, and this for me is
a much better consistency. Now to put it together into a clinch plastic I laid down some parma ham,
followed by that beautiful duxelle we just made, then the eye of the prime rib. Slowly and
tightly I started to wrap everything up, close down the edges to ensure that I did not have
any air bubbles as I want my beef welding to look real pretty, and the tighter it is the better. The
next thing to do is to grab some puff pastry, add the whole thing right on top, start closing my
dough nice and tightly, and just like before roll it until I get everything nice and tight. Then add
a little bit of egg wash, if you want to make it pretty you can do a decoration puff pastry right
on top. Don't forget to add egg wash to that one as well, sprinkle a little bit of salt right on
top, and into the oven it goes at 450 degrees fahrenheit until everything is fully cooked. Which
is perfect because it allows me time to go ahead and make an incredible side dish. To make it it is
ridiculously easy and here's how; everything starts off with this, it's called plantains. You can't
peel this one like a banana so you gotta cut everything out. Now we're gonna fry these two times,
Using some vegetable oil I threw them in. The first fry the oil is at 300 degrees fahrenheit you want
to do this for about 10 minutes. Grab yourself one of these lime squeezers as you can see if you do
it while it's hot it's easy. In the end you should be left with little cups like this. Now I transfer
the same oil into a deeper pan, set my oil at 450 degrees fahrenheit. Once i was finished frying all
of them up and they were nicely golden brown, I mean take a closer look this is exactly what you
want. As they were still hot I sprinkled a little bit of salt right on top. These are good to eat
just like this, but we're gonna add some incredible filling and all of the trimmings left over from
the prime rib is exactly what we're gonna use. As once it was fully cooked I seasoned it with salt,
followed by freshly ground black pepper, a tiny bit of garlic powder, a little bit of shallots, mixed
everything together so everything can combine. Then I added a good amount of ketchup, then I mixed
it well once again and that's it my filling is done. Now to assemble it it's even easier. I first
added some mexican crema right on the bottom, followed by the beautiful meat we just cooked,
more mexican crema right on top. I happen to have some pickled onions left over, then I added
a piece of green onion, followed by some more ketchup, sprinkled some parsley right on top, and
that's it. And I'll tell you one thing it's going to please everyone. The only thing left to do is
to go ahead and make the king of steaks. Remember it was fully dry brine already so the only thing
that he really needs is a little bit of freshly ground black pepper and garlic powder. Now the only
thing left to do is to go ahead and grill them. And for that I'll be first putting a nice beautiful
sear, once done i'll be cooking them in indirect heat until I reach an internal temperature of 135.
For that I'll be using my wireless thermometers as now I say it is enough talking and it is time
to grill these beautiful steaks. So let's do it! [rock music] All right everybody here we have our feast today.
huh. -Guga, I don't, I don't know what we did to deserve this, but thank you. -You're very welcome. -Guga is
spoiling us today. This is a lot. -This is a feast and believe it or not this is just a prime rib.
There's nothing special here well there he is actually. -I was gonna say you're not gonna tell
me there's nothing special here Guga. -This is a very regular thing there's nothing special about
this okay. -It's all about you and it's not so much about the meat. If you take the time and effort
and do this for your family come on everybody a spread like this will make anyone impressed. -I can
agree. -We have the ribs from the prime rib on the bottom, and then on the eye I actually made a beef
wellington, and then here we have the king of all steaks which is basically the best part of the
cow. If you don't consider picanha the best, which we kind of do. Never mind. -And obviouslyIi had to
make a side dish everybody. -It's very pretty. -Yeah it's cute. -And remember after everything he just
said there's nothing special here. -Nothing. -What I meant by that is that it's not wagyu, it's choice. This
is how we can transform something inexpensive to something incredible. All right so, I'll leave
it up to you guys what do you want to try first. -I want to go for this wellington. For some reason I knew you guys were going to say that. All right. -This looks so fancy. -I know right let's get it
over with the wellington. Come over here Leo. Let's not break the wellington right okay very good.
Don't break! Nice, perfect. -Guys i don't know what happened this wellington looks so pretty five
minutes ago and now it's. -You're destroying the wellington Leo. -The deconstructed
wellington now. -Cheers everybody. -Cheers! -Oh yeah. -Surprisingly tender. -Ummmm -When you don't talk and you start the umm game you
know it's good. -You know what Korean barbecue is to Angel, I think that's what wellington's are to
me. -Really? I just, I don't know what it is i just love biting through a bunch of different
consistencies of like the bread, the beef, I can taste a little bit of bacon in here absolutely
blows me away with not only flavor but texture. I love it. -Juicy. -Yeah. -Tender, I mean what you
literally couldn't mess that up that was so good. -That was very nice what would you like to try
next, you guys let me know. -Let's get over here. -Oh this one you've never had it actually Leo, I
coined it the king of steaks everybody. Basically the best part of the ribeye. Go for it, go for it,
you guys dig in. -It looks very fancy I will say. -Give them an honest opinion of the king of
steaks, the ribeye cap. Cheers everybody. -Cheers. -That tastes incredible. -It is the king of steak
for a reason that's all I gotta say about that. -It's so tender, so juicy. -A little bit fatty because
of all the fattiness that comes inside of the marbling of the eye of the cap. -I'll say this is
more flavorful than a fillet. -Oh yeah. I know you are a filet man. -You gotta respect the fillet. -I
love the savoriness of it, super beefy, very juicy. What surprised me the most though is how it
feels in your mouth, as soon as you take a bite i was expecting it to be like the consistency
and like a piece of steak not at all it breaks up in layers and it just kind of deconstructs
as you're chewing it. I was not expecting that whatsoever but I was pleasantly surprised because
it's really good. -The king of steaks everybody there you have it, absolutely delicious. Now very
good since you had a hunch chunk of meat let's go for the side dish a little bit yeah. -Ah
yes. -Go for it. The side dish that is also meat. -Yes there's a little bit of meat there, you
gotta have meat everybody, meat's important. -I will never turn down a side dish. -Yeah let's go
for it. -You know. -What are you doing? You took out the pickled onion and even the little green. -Yep
yeah no greens for me. -It was only one piece bro! -Im steering clear of that. Staying away from
those things they're toxic and we don't like them. -If it's green he's not gonna eat
it everybody that's all I gotta say. All right give me an honest opinion on
this one let's see cheers everybody. Cheers. -Oh. -I might need that too. -That's good man. -Something
about tostones everybody something about that mexican crema inside there with the ground beef,
it just hit the right spot. It's delicious and that sweetness from the ketchup brings it all
together. -That was incredible so many different flavors, textures, I think they all blend together
perfectly. -Yeah -Gotta say i love this side dish. -So good just make sure you make plenty of it
everybody it's never enough. Okay let's dig in. All right let me know, be careful. -Oh what happened?
-I tried to grab it, you see. -You see the tenderness everybody,
that's just next level right here. -That is a good sign right there. -You guys ready? -I'm ready.
-Let's give this a go cheers everybody. -Cheers. -Oh I rest my case. -Oh my thank you. -Why
does the last has to always be best! -Tenderness is there, smokiness is there,
juiciness is there, the amount of fat there is, fattiness is there, everything you want on a piece
of meat on a bite it's there everybody. It's just perfect. -My favorite part about it is that it's
tender but not so tender that it's just jello still has a little bit of a bite. I love it! -My
number one thing is this has so much flavor. -Yeah. It's the smoke man. I don't even think Leo
would add salt that's how good this is. -He's right. -That's because it was dry brined.
-With all that being said today which one is your favorite? Leo. -I really love that wellington
but that sure blew me away. -Angel. -Short rib. -Same thing for me everybody. By the way it is not short
rib, I don't know why we're calling it short rib it's beef ribs everybody, it's not short ribs. So
that is how I master prime rib. Do it for your family everybody it is not that difficult to
make. Yes it takes a little bit of time but you will impress everyone, I guarantee you. I hope
you guys enjoyed this video. If you did enjoy make sure you give it a thumbs up, if you're not a
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use everything is always in the description down below. Thank you so much for watching we'll
see you guys on the next one. Take everybody bye bye.
