The Platonic Ideal of Prime Rib at Smith and Wollensky in New York City

[Music] ready I'm Nick Solaris food rights a photographer a professional carnival this is meat life here we are my favorite place on earth Smith fluency steakhouse it's finished since 1977 they serve the greatest thing I've ever eaten let's go inside and find out why it's so wonderful that's salad Smith the will ends here Danny Nick I'm here to eat my favorite dish on earth which is the prime rib so tell me about the process of dry aging it comes into this controlled environment let's put on a show the air is always moving and stays a constant 34 to 37 degrees so you just above freezing all right and a fairly high humidity right 65 70 % you ready correct we age our prime rib for three weeks though all right so why don't we go into the butcher room show us what you trim prime rib is a whole rib section roasted a rib steak is basically this cut in two states and that's why the aging I think on this is what 28 to 35 days yeah this was actually 32 days this one is only a 21-day up apply this by roasting it you get the same concentration or flavor try so this is ready to go right yep all right well let's go upstairs and through the magic though of the internet so television we're gonna eat one right off we put it in the oven okay great Oh perfect timing here it comes look at that I'm rather particular about my cut I like it from the front because what you get is if you get this glorious spin on this door supporting it's got this striation of fat right I mean it's nothing like it right I mean that has a particular flavor it has a texture that I think it's utterly unique this is the basis for my entire career this is what drove me to write about food it's what continues to inspire me in a real sense I'm always trying to find something better than this Wow look at that 21-day dry aged prime rib the most glorious thing I've ever eaten initially you get that jolt of the dry aged flavor from you then you get the actual flavor of the meat comes on it's that rosy roast beef flavor and then the fat stuffs are really emulsified it cuts your throat and just gives you this anxious taste what I love about prime rib is to meet embodies all the great things about me cooking in one dish as in barbecue you have that outside edge that bark that crust but then the meat itself has those long roasted flavors a year from stews I could be falling on it also does have that salty punch of the steak it's something that I try to best every time I sit down at the table I haven't done it yet but the quest continues that's why you should stay tuned to meet life because I may find something better than this no offense [Music]

Channel: Meat Life

Views: 364,202

Keywords: dry age beef, usda prime, smith and wollensky, the meat show, prime rib, meat life, eat beef, professional carnivore, nick solares, new york, beef

Id: KHQQtnQ1BNA

Length: 3min 8sec (188 seconds)

Published: Thu Oct 03 2019