How The Perfect Prime Rib Is Made At New York's The Grill The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Richard
Sorry, all of you are wrong. I am a professional Chef, and a Culinary Graduate, many years in the Industry. Depends on the cut, Veal, or heffer, usually it is aged. Why, aging, brakes down Tissue, thats an enzyme, found in every animal, including humans. As it breaks down tissue, the muscle gets more tender. The USDA, AND THE FDA, will tell you to. The Chef is WRONG. The big difference between, Prime Rib, and Ribeye is simple. Prime Rib, is Bone-in, and Ribeye is Ribeye-is bone out. I have done both cuts. In Culinary School, on of the courses is Meat-Id. When you bone out a Prime Rib, those bones are known as-Prime-back ribs-Excellent-if you can find them. In the industry, Chefs-don't always agree, on things. That's why I research recipes, and how to make them. Best approach, is my method. Go to any, good steak house, and they will agree with me. I also talk to Chefs. Some know, and some don't know. I test there knowledge, on subject matter, no matter the subject-everything. Cuisine-food to me made-and presentation. And the Cost-. Prime items are aged, at a controlled temp, and timed. That's why they COMMAND A HUGH PRICE. Which i won't pay for.
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Sorry, all of you are wrong. I am a professional Chef, and a Culinary Graduate, many years in the Industry. Depends on the cut, Veal, or heffer, usually it is aged. Why, aging, brakes down Tissue, thats an enzyme, found in every animal, including humans. As it breaks down tissue, the muscle gets more tender. The USDA, AND THE FDA, will tell you to. The Chef is WRONG. The big difference between, Prime Rib, and Ribeye is simple. Prime Rib, is Bone-in, and Ribeye is Ribeye-is bone out. I have done both cuts. In Culinary School, on of the courses is Meat-Id. When you bone out a Prime Rib, those bones are known as-Prime-back ribs-Excellent-if you can find them. In the industry, Chefs-don't always agree, on things. That's why I research recipes, and how to make them. Best approach, is my method. Go to any, good steak house, and they will agree with me. I also talk to Chefs. Some know, and some don't know. I test there knowledge, on subject matter, no matter the subject-everything. Cuisine-food to me made-and presentation. And the Cost-. Prime items are aged, at a controlled temp, and timed. That's why they COMMAND A HUGH PRICE. Which i won't pay for.
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chip
In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.
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In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.
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João
I agree %100 with not using aged beef with this style of cookingI cooked for about 18 years, Im originally from Brazil part Italian and my family owns a cattle auction/ranch in Brazil. I hate critics like this chump! What a imbecile that has no idea how to saddle up on a horse, round up cattle to go get it ready for to shoot it, butcher and eat. The truth is that he does not need to know how to do this but he has no clue about anything. Shut up and eat you imbecile
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I agree %100 with not using aged beef with this style of cookingI cooked for about 18 years, Im originally from Brazil part Italian and my family owns a cattle auction/ranch in Brazil. I hate critics like this chump! What a imbecile that has no idea how to saddle up on a horse, round up cattle to go get it ready for to shoot it, butcher and eat. The truth is that he does not need to know how to do this but he has no clue about anything. Shut up and eat you imbecile
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Seth
Chef has an amazing product. I do see a level of cockyness and maybe that's appropriate at his level on the field. He asked if this replaced his favorite. To be fair maybe it did. when you have a place that is your absolute favorite in the world, it's more than just the food. Food is conversation, enjoyment, friends and laughter, so much more than just the product and I think cocky or not, that chef ain't understanding it.
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Chef has an amazing product. I do see a level of cockyness and maybe that's appropriate at his level on the field. He asked if this replaced his favorite. To be fair maybe it did. when you have a place that is your absolute favorite in the world, it's more than just the food. Food is conversation, enjoyment, friends and laughter, so much more than just the product and I think cocky or not, that chef ain't understanding it.
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Ben
Before I started reading the comments, I told myself Brace yourself for backlash from Texas/Kansas City/St. Louis BBQ experts claiming that their 14-hour-smoked versions. with dry rub/mop sauce/hickory or mesquite smoke. is the BEST way. the ONLY way to BBQ rib. Ummmm. no it isn't. Sometimes, I just want to taste pure beef/pork. without smoke flavoring getting in the way.
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Before I started reading the comments, I told myself Brace yourself for backlash from Texas/Kansas City/St. Louis BBQ experts claiming that their 14-hour-smoked versions. with dry rub/mop sauce/hickory or mesquite smoke. is the BEST way. the ONLY way to BBQ rib. Ummmm. no it isn't. Sometimes, I just want to taste pure beef/pork. without smoke flavoring getting in the way.
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Spicy
In my opinion, the chef came off as disrespectful to Nick. Not once did Nick mention dry age in this video and the chef went guns blazing on Nick's personal opinion. If you stand by your product and culinary skills; then let the food speak for itself. Don't attack someone's personal opinion on why he thinks the other prime rib location is better. Food is an experience.
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In my opinion, the chef came off as disrespectful to Nick. Not once did Nick mention dry age in this video and the chef went guns blazing on Nick's personal opinion. If you stand by your product and culinary skills; then let the food speak for itself. Don't attack someone's personal opinion on why he thinks the other prime rib location is better. Food is an experience.
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Spencer
Some of these rest times e. g 2 hours, seems like it would be cold or maybe warm on the outside after the last heat to set the crust and cold on the inside, am I missing something or can some one enlighten me if I'm wrong? In my experience cooking I'd doubt it would stay warm for 2 hours, I understand resting meat but 2 hours?
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Some of these rest times e. g 2 hours, seems like it would be cold or maybe warm on the outside after the last heat to set the crust and cold on the inside, am I missing something or can some one enlighten me if I'm wrong? In my experience cooking I'd doubt it would stay warm for 2 hours, I understand resting meat but 2 hours?
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timmy
This prime rib just looks better than the one at Smiths. Looks way more flavorful and overall more traditional. Nicks penchant for dry aged beef + nostalgia of a childhood restaurant is the only reason he thinks the one at Smiths is better. Loved the chef for telling Nick what he needed to hear.
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This prime rib just looks better than the one at Smiths. Looks way more flavorful and overall more traditional. Nicks penchant for dry aged beef + nostalgia of a childhood restaurant is the only reason he thinks the one at Smiths is better. Loved the chef for telling Nick what he needed to hear.
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Amandeep
Can we replace the meat show with the chef! He seems like he has better knowledge and is less pretentious and will give you facts rather than Nick who cant put aside his own personal views/history to give the viewers an honest opinion on the food.
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Can we replace the meat show with the chef! He seems like he has better knowledge and is less pretentious and will give you facts rather than Nick who cant put aside his own personal views/history to give the viewers an honest opinion on the food.
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craig
Somewhere along the way, restraunts decided roasting a ribeye loin was a prime rib. not true. Prime is a grade that is very marbled. Not wagyu marbled but still very marbled. Stop buying prime rib at restaurants cause they are lying to you.
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Somewhere along the way, restraunts decided roasting a ribeye loin was a prime rib. not true. Prime is a grade that is very marbled. Not wagyu marbled but still very marbled. Stop buying prime rib at restaurants cause they are lying to you.
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