Make a Chuck Roast into Prime Rib????

hey what's up everybody hungry huh see here today I want to show you how to turn a very cheap cut of meat a chuck roast into something that tastes like prime rib yes that is right so what we're gonna do is we're gonna cook this chuck roast that I got nice chuck roast got it from food line they had them on sale for three 3:49 a pound which is pretty good deal so I grabbed up a couple I love using chuck roast I'll do many things with them like stew meat I can grind them on burgers or I can do this or cook a roast of course so what we're gonna do today is or actually that's gonna be over two days because it's gonna take one day to cook is we're gonna cook this chuck roast in a sous-vide sous-vide means under pressure and you're gonna cook it very low and slow for an extended period of time and that time is 24 hours I'd like to say anywhere from 18 to 24 hours but generally for me hey 24 hours is about the norm so we're going to go into the kitchen and we're gonna do this do this roast up okay all we're gonna do we're gonna put it in a bag vacuum seal it we're gonna put it into the sous-vide and just let it hang out for 24 hours and then after that we're all sear it on the black stone but I'll put all kinds of nice good stuff on it there's gonna be some butter salts and be like oh my that's right it's gonna be some good groceries guys you will not want to miss it so let's go into the kitchen let's get this roast prepped and get it into water all right check it back hey welcome back everybody we're in the kitchen we've got this nice chuck roast right here we're just gonna take it out of the package and we're just going to put a little bit of salt on the on the top and on the other side or actually all the way around you really don't need to put anything else because salt is really gonna be the only thing that'll penetrate this meat and all your aromatics on the on the Sirian doesn't matter you're gonna you're gonna add other stuff and you want to say it doesn't taste it doesn't and I don't get that taste where's it at and the thing is it doesn't penetrate so salt is your friend here and that's all you really need okay so we're gonna get this roast cut open put it on our cutting board put some salt in it and we're gonna vacuum seal it be good to go all right all right let's get to it all right so got our Chuck gross beautiful chuck roast I mean this is a 3.2 4 so 3 and a quarter pound chuck roast and there it is 349 pounds so it's quite a bit of meat here okay what's going on yeah all right now we're just gonna take some salt and we're just going to liberally let's put your hand there that way some of that don't fly off all right I say about a teaspoon a pound is what they what they say no I just kind of put it on there all right you want to make sure you try to get the sides and the ends stuff like that and you just take you take your roast and it's kind of Pat it there there you have it all right we're gonna get our hands washed and we're gonna get our we're gonna put in the vacuum bag right just take it and a little lighter than the bag here some big old boy right there a big old boy and it's kind of push it down and then you know the vacuum sealer let it do this thing there you go we got this vacuum now let's throw it in the pot so here's our here's our pot this is what I use this is an old canner pot what I like about it is I can put it on the stove and get it up a tent really fast so I got a set at 131 degrees we are going to go at 131 degrees for 24 hours here's a little trick you got a lot of this laying around on shore helped us retain a lot of its heat you can put some mobile wrap over top don't need some kind of special gadget and go around there so it makes it nice and easy all right so 24 hours y'all I'll see you hey welcome back folks it's been 24 hours actually it's been a little bit longer than that it's actually been about about 30 and that's the great thing about sous-vide is it really don't have to be exact if you went for 24 26 28 30 it's not going to matter alright so a few things I want to note is you do the pinch test on on this meat so it's it's done and the pinch test is when you feel it does it give or is it still tough if it gives in a little bit I mean you can tell if it's tender okay if not let it go to no 6 hours just breaking those fibers down ok so one thing I like to do after a long sous-vide cook I try to do it on all kind of stuff is give it the shock treatment what do you mean by shock I take a bowl okay after it's done 24 hours put it in a put it in a bowl of ice and get that temperature down quickly that's for safety and I feel like it does something also to the meat I don't know it seems like I get better results through my sous vide foods doing it this way okay I'm going to show you how I'll do it so I got this ice bath right it's just in a big bowl you just want to take your your meat out you want to clear that I move and you might have to put more ice in it occasionally because it's going melt okay and then you won't put that in the frigerator that's called shocking it okay and so we're gonna put this in the fridge and I'll let this go I'll let this go to like overnight okay or up to like 12 days or so so then what we're gonna do when we're ready to cook it get the sous-vide back up to temperature 131 degrees all right put it over here 131 degrees and I'll put it in there for about an hour on this Chuck gross because this kind of B sometimes you can shock fits like a small piece of meat you don't even have to go back into sous-vide but this is a thick piece of piece of meat and it needs to come back up to temperature and we're gonna get it ready to sear so all right I want to come back we're ready to cook this thing all right all right it's a couple days later just chuck roast been in the refrigerator we've shopped it alright we've shopped it take it out of the refrigerator okay nice big hunk of meat I mean this thing yeah it's nice and squishy it's going to be nice it's gonna be real good I'm gonna put a mac in the sous-vide I got it running had 131 degrees and what this is is it's gonna get the temperature back up let's go get it back up to temperature and then we're going to cut the bag we're gonna Pat it dry a little season it and we're going to sear this bad boy on the black stone we're gonna have some nice herbs some garlic it's gonna be a nice butter bath over this faux prime rib okay well it's gonna be some good groceries all right so I'm gonna let this go for about an hour okay and then we're gonna get it ready to see her all right see you back in an hour hey welcome back our chuck roast faux prime rib it uh it's been in here after the shock for about an hour it's warm should be good to go to be ready for the sear so we're going to get that ready won't transfer this over to a cutting board we'll get rid of some of these juices and then we're gonna Pat it dry put our seasoning on it and be all good so all right let's get to the cutting board all right first things first is I want to get rid of these juices you can add this to your oz you just makes it great it's just like it's nice and beefy makes a great stock I wish I was all cute and stuff like my googa sous vide everything whenever he does his but there it is we're just gonna take a paper towel gonna blot it make sure get all that moisture off to get a good sear okay flip it you see us this falling apartment falling apart on me it's perfect medium-rare to kind of see we could probably just pinch that off right there honestly that's how tender it is so we're just gonna take just a little bit of oil and both sides and that's just to get everything to to it here okay it's gonna take some salt remember we salted this earlier so you don't want to do a lot of salt but this is a big piece of meat okay I'm actually gonna not pepper this I'm not going to pepper this simply what caused it of my pepper kind of burns when you sear it okay salt this is this gunpowder it's called sure-shot seeds it's in my Amazon store it's pretty good stuff gonna be kind of liberal with it it does have MSG in it I'm sorry if you don't if you're susceptible to MSG don't use that okay and we're gonna use a little bit of as beef powder this has a little bit of MSG to just give it a little bit more beefy flavor okay not much a lot of sodium here so you know you want to be very careful with the salt and the sure-shot seeds and the Wyler's and that's it if you notice here I've got a some like half a stick of butter three cloves of garlic I got some time I got some rosemary that's gonna be our sauce we're gonna put it on the board and we'll put it over this over this roast so all right I'll see you over at the Blackstone all right hey guys welcome back whoa chew chew it's a good grocery train right there now black Starling this up attempt 400 425 nice good sear we're gonna lay a little bit of oil down right where our roast is gonna be okay and we're gonna put this sucker down on the black stone hmm you hear that seer you hear it so we put that on okay we're gonna let it go for I don't know two or three minutes on that side oh wait a minute about time to put this big honking press on there really get that crust hear that call me off little trick on these presses that way you don't have to keep cleaning them up just get you some aluminum foil just wrap around it makes the cleanup easy makes it you know this is cast-iron tough tough to keep clean you know two to three minutes we're gonna flip all right get back all right it's been two to three minutes I'm ready to flip this bad boy let's see what it looks like right I think it's coming good gonna be good groceries holy moly good night dang it boy you see that look at that you see that crust [Music] two to three minutes all right y'all this other side spend two to three minutes would you look at that crust it is amazing all right let's see what this other side looks like this is beautiful and put this butter right there and we're just going to base this thing all right put her time to our rosemary in there all right oh man smell that fragrance already a little bit of oil that's olive oil by the way infuse this this butter oh my gosh y'all and then we're just going to do this right here we're just gonna do that right there what aah whoo dang it boy look at that right there boy we're just gonna bathe it I'm just gonna bathe it okay I take a picture of this for Instagram all right let's get it on the cutting board right well that's gonna be some good groceries right there that's gonna be some good groceries good groceries beautiful Oh butters browned up nicely hmm y'all y'all gonna like it you don't like it you should do it we're gonna let that chill cut the blackstone off it's done thank you black stone we're gonna let this chill just for a little bit we're gonna slice it we're gonna try all right boys and girls the moment you've all been waiting for let's slice this thing so I call it a photo prime rib and it's just just because of you know it gets tinder as tender as a primary of its nice nice and juicy mm-hmm maiya flavor it was very beefy I got that beef powder on there it's tender it's very tender a lot of times this over here is the more tender part and this here but Man Alive is this good so try to look at that beautiful whatever think you can do this to a chuck roast and it'd be that tender this is a pretty easy cook just got to take some planning you know from a sous-vide point of view but that's a great way to cook a very cheap piece of piece of meat you know 349 a pound for this as opposed to you know heck who knows four four prime ribs so it's just good so I appreciate each and every one of you watching if you don't know you go to black stone products calm enter my code hungry hussy and you get 10% off and free shipping I do want to wish everyone a Happy Holidays Merry Christmas a Happy New Year if I don't see you're here from between then hopefully you will I do plan on doing some stuff through the holiday but uh yeah have a blessed blessed holiday y'all and I'll see you next time until next time hungry hussy is out

Channel: The Hungry Hussey

Views: 207,650

Keywords: The Hungry Hussey, Hungry Hussey, Blackstone Griddle, BBQ, Outside Cooking, sous vide everything, sous vide steak, sous vide prime rib, sous vide chuck roast steak, sous vide chuck roast recipe, chuck roast recipe, pot roast recipe, prime rib sous vide, prime rib sous vide recipe, prime rib sous vide temp, prime rib sous vide grill, prime rib blackstone griddle, blackstone chuck roast, roast on the blackstone, fake prime rib, faux prime rib, blackstone griddle recipes

Id: Ox_wYsl2Bu8

Length: 18min 11sec (1091 seconds)

Published: Sat Dec 14 2019