The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat — The Meat Show

two of my favorite things on earth a dry-aged beef in primary when you combine the two that's what I want to eat we're here at MU I'm in along on the city a year ago we had some extremely DeLong aged Wagyu well we're gonna see if we can replicate that success using prime rib what you are doing is basically doing a classic prime rib dinner in a ramen joining another city I just want to experiment with me while I can and the different processes and try to understand more of how to best cook some of these meats and I've done a lot of research on how to make prime with and and I'm hoping this will hopefully be one of the best prime ribs around this could revolutionize prime rib as we know it I don't know it's very expensive to do it this way but who knows maybe generally speaking a good prime rib or rib roast roast most people make dry-aged if for like 45 days I've done a few times where at 90 days 110 days and they still doesn't that flavor doesn't get into the center so much right I've noticed so the flavor components aren't quite there so I thought you know if we tried over 200 days double it it might reach to finally get to the center we are actually come fiing it in dry aged fat this was literally about a hundred pounds of fat and then we rendered it and this is how much we got from that hundred pounds we have about 20 quarts of dried frei on this dry rod is about 90 days between 45 days and 90 days so it's a combined so an average of our view about 60 days confit is a classic French technique traditionally used for preserving meats like duck and goose but it's a great way of slowly cooking something so that you can really get it to a perfect temperature not overcook it traditionally confit uses goose or duck fat but of course we're doing the ultimate prime rib so we have to use beef fat and what the chef is using is dry eight fat rendered down to make a really pure tallow 57 hours later we are a one 29.8 no really how long did actually going here for it's been in there since 8 o clock right now it is 4 o'clock a lot longer than you actually expected right much longer way long almost double the time and here is the moment of truth that's pretty awesome look at that thing it ended up taking a lot longer than anticipated to bring to the 129 degree mid-rare temperature the chef was looking for frankly that's overcooked for my taste and it also meant that I had to wait longer to eat this wonderful piece of meat this is at the very end it's still very very red it's just seeping like crazy we've led a rest now for about it a half an hour it's actually quite cool to the touch on the outside so we're gonna put in the oven I'll just do the reverse here and what are you going in like ten minutes no about six minutes six minutes at 500 degrees or as hard as he hasn't gotta solve and get our oven gets roughly about six ninety degrees okay so the reverse sear is exactly as it sounds rather than searing the meat first and then bringing it to temperature in the oven you do in the opposite you're bringing it to temperature first and then searing at the end by just cranking up the heat in the oven die my friends it's called reverse sear will you see the bones stop pushing out that moisture you get that frothy white that's a beautiful sear chef look at the outside on that look at that freaking the absolute edge to edge I think notice on this entire thing is perfectly edge to edge well done and then just brown under there's absolutely no gray and you can also see that a lot of what that is if actually the dry aged as you've seen especially from this end it's pretty funky thank you very much thank you playing thank you sure this is the moment that this 18 hour cooking process is led up to although I have a feeling this could be like one of those moments that my whole life has been leading up to every dry-aged room we walked into if you've been to one have you been if you bought to the meat show like when you walk into Drage room you get hit with the flavor of hanging beef and that's what this smells like it actually takes much more like a steak than a piece of prime rib now prime rib is generally slow roasted it has gentle soft roasted flavors this does not have those this is like boom like dry aged and see if that was an aberration but I don't think it was this is just one of the best pieces of meat I've ever had arian I almost think that this is too much for prime rib I think I think I think it was a really great experiment I think that to see how to cook it the technique of it is perfect but the flavor itself I think what happens is the dry aged fat permeated inside of it too much and for me even for me like I personally don't think I could serve this but you wouldn't be able to serve the supreme rib but you could use this no I wouldn't even use this because I think food supposed to be craveable and I don't think this is great another great episode thank you so much it's always great to have you on the show what do you have for us next time I guess we'll have to find out the next time all right well I'm looking forward to whatever that's gonna be because the last two have been a bit gonzo frankly so from chef George nuclear this is the meat show be sure to subscribe and we'll see you on the next episode this book them sandwiches very unique to this area you don't find assembly just like this other places there's a French Dip but this is really a French Dip it's it's different [Music] you

Channel: Eater

Views: 4,560,166

Rating: 4.6795306 out of 5

Keywords: mu ramen, joshua smookler, nick solares, the meat show, tms, meat, prime rib, dry-age, steak, aged beef, beef fat, beef tallow, beef, food, foodie, eater, eater.com, eater new york, eater ny, eater nyc, ny.eater.com, best beef nyc, best beef new york, best meat nyc, best meat new york, long island city, queens, ramen, nyc, restaurant (industry), steakhouse, dry age, butcher, sushi, cooking, munchies, dish, mst expensive, food (tv genre), dry aged steak, dry aged, dry aging, how to dry age

Id: poqliG7xJ_U

Length: 6min 7sec (367 seconds)

Published: Mon Feb 20 2017

Reddit Comments

[u/Waitwhatismybodydoin]

rendering fat is very easy. access to dry aged fat not so much. I really like this video and learning about the reverse sear as well as using a sous vide to directly confit rather than vacuum packing it with animal fat to confit on a smaller scale. anyone interested in this check out r/sousvide

a sous vide is honestly such a game changer for meat prep. I really feel that it makes things so much easier even though you have to buy the sous vide and vacuum pump and research how to use it.