[2 - 2] hey everyone it's Kenji uh I'm going to
[10 - 10] rib so this particular prime rib I
[10 - 13] bought this afternoon uh from my friend
[13 - 16] Kevin Smith aka the English
[16 - 19] Butcher on Instagram he uh owns a
[19 - 20] butcher shop owns and operates a butcher
[20 - 23] shop called beast and Cleaver which is
[23 - 26] uh in North Seattle in Ballard uh so
[26 - 29] this is a prime rib this one is uh
[29 - 31] lightly dry AG so not heavily dryed so
[31 - 33] it was a total of about 30 days or so I
[33 - 34] think a little bit less than 30 days
[34 - 37] which is about the minimum I want for uh
[37 - 39] aged meat um if I'm going you know any
[40 - 41] any less than that and you don't really
[41 - 43] get much of the benefit of dry aging um
[43 - 45] I've done a bunch of tests on dry aging
[45 - 47] and found that you know up to about
[47 - 49] between about you know 24 to 30 days or
[49 - 52] so you get plenty of tenderization you
[52 - 53] don't get a ton of the sort of more
[53 - 55] funky flavors that you get from longer
[55 - 57] dryed meat but you get all of the sort
[57 - 60] of enzymatic tend tenderization um and
[60 - 61] then beyond that is when you start
[61 - 64] really developing lots more flavors um
[64 - 66] so what I'm doing right now I am salting
[66 - 68] it I've got kosher salt I'm salting it
[68 - 70] pretty generously on every side um what
[70 - 72] I like to think of it you know I'm from
[72 - 73] New England so I like to think of it as
[73 - 76] what a uh a flurry of snow looks like on
[76 - 78] an empty New England parking lot which
[78 - 80] is um very descriptive if you're from
[80 - 83] New England um otherwise you know do
[83 - 85] about this much there's no such thing as
[85 - 89] uh salt per pound of meat um because
[89 - 90] really what you should be calculating is
[90 - 92] salt per surface area of the meat cuz
[92 - 94] you're only salting only salting the
[94 - 97] surface of the meat um and that's a
[97 - 99] number that's very difficult to actually
[99 - 100] figure out you know what is the surface
[100 - 101] area of this thing I guess I could do
[101 - 103] the math and you know approximate it as
[103 - 106] a a plane an extruded plane attached to
[106 - 109] a cylinder or something um but uh an
[109 - 111] easier way to do it is just eyeball it
[111 - 115] so salt and pepper on all
[118 - 118] sides I'm going to be cooking this via
[118 - 119] the you know what's known now is the
[119 - 122] reverse sear method essentially where
[122 - 124] you start it off really nice and low and
[124 - 127] slow a very very low temperature oven
[127 - 128] and then you finish it in a hot oven
[128 - 130] just to crisp up the exterior and serve
[130 - 132] it there's some enzymatic tenderization
[132 - 134] that goes on you know there's enzy
[134 - 136] enzymes in the meat the same enzymes
[136 - 137] that that tenderize it when you dry age
[137 - 139] it there's enzymes in there that will
[139 - 140] naturally break down some of the
[140 - 142] proteins in the meat it does become
[142 - 144] measurably more tender by using this
[144 - 147] method than by um doing it the more
[147 - 148] traditional method where you kind of
[148 - 150] cook it hot and fast the whole time um
[150 - 153] so as you're slowly bringing this up to
[153 - 154] temperature in a very low temperature
[154 - 157] oven uh and I'm talking around 200° fhe
[157 - 162] or so so around uh you know 90° c um as
[162 - 163] you're slowly bring bringing this up to
[163 - 165] temperature over the course of multiple
[165 - 167] hours those enzymes start working faster
[167 - 169] and faster they kind of go into overtime
[169 - 171] uh so you get a lot of really nice
[171 - 173] tenderization uh of the meat in there
[173 - 175] I've actually tested this on a I had a
[175 - 177] device called a Warner bratzler Shear
[177 - 179] test which is a uh industrial tool used
[179 - 180] to test test the tenderness of meat you
[180 - 182] basically take plugs of meat stick it
[182 - 184] into this device that then sees how much
[184 - 187] strength it needs to uh Shear the meat
[187 - 189] apart um anyhow there are many ways to
[189 - 190] cook a prime rib that's the way I'm
[190 - 192] going to do it the other thing I'm going
[192 - 195] to do is I'm going to dry brine it so
[195 - 198] dry brining is the process by which you
[198 - 200] salt meat like
[200 - 203] this you place it on a rack and then you
[203 - 206] put it in the
[206 - 213] fridge and the idea here is that
[216 - 216] as it sits in the fridge
[216 - 218] uncovered um initially that salt is
[218 - 220] going to start drawing out some liquid
[220 - 222] from inside the meat through osmosis um
[222 - 224] and then the salt is going to dissolve
[224 - 225] in that liquid um and once it's
[225 - 227] dissolved in there creates a kind of
[227 - 230] hyper concentrated brine uh that will
[230 - 231] then dissolve some of the muscle
[231 - 233] proteins so that it can then be
[233 - 236] reabsorbed into those muscle uh fibers
[236 - 238] what it means is that as the meat Cooks
[238 - 239] you know when meat when muscles cook
[239 - 242] they contract um they contract less once
[242 - 244] they've been dissolved with a brine um
[244 - 246] and so you end up losing less moisture
[246 - 249] as the meat Cooks um so dry Bing so
[249 - 251] salted it letting it sit in the fridge
[251 - 253] um I'm going to let it sit uh at least
[253 - 255] overnight I'll probably go a couple days
[255 - 257] today is a as a Thursday night I might
[257 - 259] even go until Sunday you can do it you
[259 - 261] know up to 3 or 4 days in advance um and
[261 - 262] it will continue to improve if you go
[262 - 264] much longer than that what ends up
[264 - 265] happening is that the meat can get a
[265 - 267] sort of almost a hamlike texture because
[267 - 268] essentially you're curing it at that
[268 - 270] point you know long curing it at that
[270 - 272] point um the other thing that happens in
[272 - 273] the fridge and you'll see this when I
[273 - 275] pull it out later is that uh the meat
[275 - 277] the surface of the meat is going to dry
[277 - 279] out pretty significantly which makes
[279 - 281] searing uh and roasting a lot easier
[281 - 284] later on and if you're curious about how
[284 - 285] I actually got that meat um you're in
[285 - 287] luck because I took some video with my
[287 - 289] friend Kevin at his shop today where he
[289 - 291] talked about prime rib um showed us
[291 - 293] where on the sear comes from showed us
[293 - 294] what to look for when you're buying a
[294 - 297] prime rib uh and also showed us uh how
[297 - 299] he butchers it and prepares it in his
[299 - 300] shop so here you go here's my friend
[300 - 302] picture picture to show you picture
[302 - 305] picture show us the prime
[312 - 312] rib hey everyone it's Kenji I'm here at
[312 - 313] beast and Cleaver with my friend Kevin
[313 - 315] Smith the butcher it is an awesome
[315 - 316] butcher shop and today we're going to
[316 - 319] talk about some prime rib uh which I'm
[319 - 321] going to go home and cook love it yeah
[321 - 322] all right so tell can you tell me
[322 - 325] exactly what is prime rib to begin with
[325 - 328] yeah so prime rib is essentially what
[328 - 331] most people classif as the prime part of
[331 - 333] the rib section of the cow it's nothing
[333 - 337] to do with prime grade like USDA prime
[337 - 341] it's essentially like ribs five down to
[341 - 343] 10 are going to be considered the that
[343 - 346] would be like here pretty much pretty
[346 - 347] much there okay so if if we were going
[347 - 350] to jigsaw This Together yep goes like
[350 - 353] this this is so this is this is
[353 - 354] basically half of a
[354 - 357] cow front leg the back leg would be this
[357 - 359] guy over here so this is this is
[359 - 361] obviously not off the same cow but we
[361 - 364] used our leg already the hip bone is
[364 - 366] right here and then the hip bone so that
[366 - 368] would live like that and it would be the
[368 - 371] other side and so when we're when we're
[371 - 373] U when we're looking at our Stakes here
[373 - 374] yes this middle section that's the prime
[374 - 378] rib correct this is going to be rib five
[378 - 381] here and as you can see that is the
[381 - 383] prime part of the rib got it as it comes
[383 - 388] down to about here this is going to be
[388 - 391] the prime prime part as it comes down
[391 - 393] to here it gets a little bit less it
[393 - 395] gets a bit leaner and starts to look
[395 - 398] like the New York strip up here the
[398 - 400] prime is also where you would get your
[400 - 402] rib sticks from correct like a bone in
[402 - 403] riye would be one of these bones with
[404 - 406] that muscle absolutely yes we we'll cut
[406 - 408] this off here okay and that guy
[408 - 410] basically turns
[410 - 414] into this guy this is a 100 day aged one
[414 - 417] but this is that section there with the
[417 - 419] with the ends with all of the short rib
[419 - 422] section cut off yes got it got it when
[422 - 424] someone says uh Prime great like if I go
[424 - 425] to Costco and I see they have their
[425 - 428] choice beef and their Prime Beef yeah
[428 - 430] what is that is that's no relation to
[430 - 432] prime rib no this would probably be
[432 - 435] close to Prime grade I would say right
[435 - 437] and that has to do with the amount of
[437 - 439] int intramuscular fat the amount of
[439 - 441] marbling it has and tenderness of it
[441 - 443] Absolut Prime having the most marbling
[443 - 444] so when we're looking at a steak like
[444 - 447] this we're looking for that kind of yeah
[447 - 450] that lovely speckled f on inside the
[450 - 452] meat depending on the breed of the cow
[452 - 454] certain animals are going to have a
[454 - 455] better genetics which is going to
[455 - 458] naturally give them more intramuscular
[458 - 462] marbling um and then that can be
[462 - 465] Amplified by what the animal eats so
[465 - 467] this one this is a um Black Angus
[467 - 470] English Baldi from Pure Country Farms
[470 - 474] Moses Lake these guys are fed about 85%
[474 - 476] grass and then finished on a non-GMO
[476 - 479] barley typically the animal is going to
[479 - 481] be eating The Barley towards the end of
[481 - 482] its life rather than at the beginning
[483 - 484] when you want to start building in that
[484 - 487] that Mar it's like candy it's like candy
[487 - 490] yeah exactly exactly if the steer is not
[490 - 492] if it doesn't say grass-fed on the label
[492 - 493] does that mean that it has not eaten
[493 - 495] grass in its life so I feel like there's
[495 - 497] this perception that people are like
[497 - 498] unless it says grass-fed then it's it's
[498 - 500] just like lived in a box and only eating
[500 - 502] corn right yeah I feel I feel like um
[502 - 504] that's a really tricky subject there's a
[504 - 507] lot of weird loopholes in that stuff um
[507 - 508] that's why we like to work with local
[508 - 510] farms know where it's coming from if
[510 - 512] someone is going to just say like the
[513 - 514] supermarket what what should they be
[514 - 517] looking for I think if they're looking
[517 - 519] for good beef like this they should be
[519 - 522] looking for a nice fat cap definitely be
[522 - 524] looking at the the the fat cap meaning
[524 - 528] the fat over here yeah if it's like
[528 - 530] typically bright bright white that's not
[530 - 532] our favorite um you know the the
[532 - 534] yellower the fat that it's usually a
[534 - 537] good sign that it's got more Katon in it
[537 - 539] which is like coming from grass right
[539 - 542] exactly um you know if you look at the
[542 - 544] color of the meat it's dark red it's not
[544 - 547] like pinky red which is usually a sign
[547 - 549] that the meat has been not aged for very
[549 - 552] long this this one here is like 24 days
[552 - 554] a lot of the supermarket stuff is going
[554 - 557] to be 12 days 15 days so so that's days
[557 - 560] after Slaughter after Slaughter yes so
[560 - 562] the longer it hangs the more tender it's
[562 - 564] going to become through a slow
[564 - 566] evaporation process of the moisture
[566 - 568] coming out of the meat and the less
[568 - 570] moisture in the meat the more
[570 - 572] caramelization you're going to get it's
[572 - 573] easier it's it's going to be easier to
[573 - 575] Brown uh you're going to have less of
[575 - 576] that like liquid leaking out as it's
[577 - 578] cooking so you're going to get a better
[578 - 581] crust on it exactly yeah exactly uh so
[581 - 584] you wanted four five I'll take I'll take
[584 - 585] four four let's see all right so I'll
[585 - 587] tell you what you know I've got I've got
[587 - 589] a um I've got a a game night with some
[589 - 592] friends there's going to be six of us y
[592 - 594] um I I think probably four four is
[594 - 599] plenty yeah sh
[599 - 601] yeah sh nice yeah so that is going to be
[601 - 603] beautiful want me to tie it up for you
[603 - 606] um sure yeah you can tie it up for me
[606 - 609] yeah me got all the special knots got
[609 - 610] all the little weird knots that I've
[610 - 612] learned over the years yeah butchers and
[612 - 615] sailors yeah right awesome yeah all
[615 - 617] right well thank you um so I'm going to
[617 - 620] take this one home we'll roast it um and
[620 - 621] I'll put it on video thank you so much
[621 - 624] right yeah thanks man yeah oh nice nice
[624 - 627] sorry my hands are greasy you're good
[627 - 629] you're good oh have fun with it let me
[629 - 631] know how it sounds out yeah yeah I mean
[631 - 633] I'm trying to turn this around before
[633 - 634] Christmas so we'll see all right all
[634 - 636] right well well good luck yeah all right
[636 - 638] yeah thanks man thank you very much
[638 - 642] appreciate it see you next
[644 - 644] time going to pretend I'm walking out in
[645 - 647] the cold Seattle winter with a no coat
[647 - 649] on all right picture picture thank you
[649 - 651] for that video and thank you Kevin for
[651 - 654] uh showing us how you cut this beautiful
[654 - 656] piece of meat um all right so that was
[656 - 657] Thursday today is Sunday it's been
[658 - 660] sitting in the fridge for a couple days
[660 - 661] now salted and you can see that it's
[661 - 663] gotten a lot darker in color and the
[663 - 665] surface is very nice and dry this is a
[665 - 667] good thing what that means is that it's
[667 - 669] going to Brown a lot better uh and
[669 - 670] you're going to develop a lot better
[670 - 672] flavor um you know and moisture is
[672 - 674] really the enemy of Browning um the
[674 - 675] amount of energy it takes just to give
[675 - 677] you an idea the amount of energy it
[677 - 680] takes to get a uh a drop of water a gram
[680 - 684] of water from 0° to 100° C it takes five
[684 - 686] times that amount of energy to then
[686 - 689] evaporate uh that drop of water so by
[689 - 692] far the biggest energy uh consumer in
[692 - 693] your oven is going to be evaporating
[693 - 695] moisture so the more moisture you can
[695 - 697] get rid of um to start with the better
[697 - 699] it's going to Brown all right so this
[699 - 701] meat you can see I've rusted it on a
[701 - 702] rack I changed out the rack just cuz I
[702 - 704] needed the other one for something it's
[704 - 706] going to roast directly on this rack I'm
[706 - 708] going to be roasting it at
[708 - 710] 225° to start by starting it in a low
[710 - 712] temperature oven and cooking it all the
[712 - 714] way through that way you get much less
[714 - 716] uh banding in there so you get a much
[716 - 718] more even cook from Edge to Center as
[718 - 719] opposed to having sort of a dark gray
[719 - 722] ring on the outside uh and a rare middle
[722 - 724] you get much more of that even sort of
[724 - 726] rare meat all the way through the
[726 - 728] general rule for roasting things is that
[728 - 730] the higher the temperature of your oven
[730 - 732] the bigger the built-in temperature
[732 - 734] gradient is going to be when you're done
[734 - 736] roasting so by the time the center is
[736 - 737] medium rare if you're in a very hot oven
[737 - 741] the outside U might be well done
[741 - 743] whereas uh in a lower temperature oven
[743 - 744] you're going to have much less of that
[744 - 746] well done area as it's roasting you can
[746 - 748] also be continuously sort of checking on
[748 - 749] it check on it once an hour once every 2
[749 - 751] hours make sure that it is uh
[751 - 753] progressing along at the rate that you
[753 - 755] wanted to and don't be afraid to change
[755 - 756] that oven temperature if it looks like
[756 - 758] it's going too fast uh turn the oven
[758 - 759] temperature down if it looks like it's
[759 - 761] going too slow turn the oven temperature
[761 - 763] up a little bit all right so I'm going
[763 - 765] to stick a wireless probe thermometer in
[765 - 767] here this is a probe thermometer from uh
[767 - 769] combustion Inc which is uh a company
[769 - 771] that my friend Chris Young Who lives
[771 - 773] here in Seattle also um Chris Young was
[773 - 775] a is a chef he used to work at the fat
[775 - 778] duck um he was the was the lead Chef
[778 - 780] behind modernist cuisine he uh was the
[780 - 783] was the guy who founded Chef steps has a
[783 - 785] a very great career and a very big
[785 - 787] resume um but now he runs this company
[788 - 788] he started this company called
[789 - 790] combustion Inc where he makes these uh
[790 - 792] what he calls predictive thermometers
[792 - 793] essentially they're these Wireless probe
[793 - 795] thermometers you stick it in the meat it
[795 - 796] has a bunch of different temperature
[796 - 798] sensors in there and on the outside uh
[798 - 800] and based on all those readings it can
[800 - 801] tell you the exact core temperature of
[801 - 803] the meat and it can also predict how
[803 - 805] long it's going to take to finish
[805 - 807] cooking um to whatever temperature you
[807 - 809] set it to so I'm going to set it to 115
[809 - 811] 18° uh and I'm going to throw this into
[812 - 817] 225° oven with the fat cap
[826 - 826] now when I cook it to 150 115° that 115°
[826 - 829] itself is lower is is pretty rare it's
[829 - 831] very very rare okay but you have to
[831 - 832] remember there is going to be some
[832 - 833] carryover cooking which means that sort
[833 - 836] of the outer layers of meat uh that are
[836 - 838] hotter than the center some of that
[838 - 839] energy in that in that meat is going to
[839 - 841] dissipate outside once you take it out
[841 - 842] of the oven but some of it is going to
[843 - 845] continue working its way into the meat
[845 - 846] uh and so that final temperature is
[846 - 848] going to rise uh so once you pull it out
[848 - 849] of the oven there's this thing called
[849 - 852] carryover cooking at a low temperature
[852 - 853] like this in a 225 degree oven that
[853 - 855] carryover cooking might only be around
[855 - 858] 10° or so which will get us up to 125
[858 - 861] which is a nice very very Rosy medium
[861 - 864] rare um if you're cooking at a much
[864 - 865] higher temperature say I was doing this
[866 - 868] in a 400° oven uh the carryover cooking
[868 - 869] is going to be much greater just because
[870 - 871] you have a bigger uh temperature
[871 - 873] differential built-in so at a very hot
[873 - 875] in a very hot oven you may have as much
[875 - 877] as say 20° of carryover cooking so you
[877 - 879] really have to be careful with that um
[879 - 880] one that's one of the sort of one of the
[880 - 882] other advantages of cooking at a lower
[882 - 884] temperature is that there's a much
[884 - 887] bigger uh margin of error built into it
[887 - 888] versus cooking at a higher temperature I
[888 - 890] think of it almost like if you're if
[890 - 891] you're playing like a a video game if
[891 - 893] you're playing like Zelda and you're
[893 - 894] riding on Horseback and you're trying to
[894 - 896] hit a target with your bow and arrow you
[896 - 898] know the faster the horse is running the
[898 - 900] more more difficult it becomes to uh to
[900 - 902] hit that Target with your arrow because
[902 - 904] um you know you run past the Target and
[904 - 905] your window of opportunity is very very
[905 - 907] small whereas if if you're going nice
[907 - 908] and slow you have a little bit more time
[908 - 910] to take Aim uh and it's the same thing
[910 - 911] here if you're cooking really hot and
[911 - 915] fast um it'll go from being underdone to
[915 - 917] perfectly done to overdone uh in a very
[917 - 918] short amount of time whereas when you're
[918 - 920] cooking nice and low and slow like this
[920 - 922] you've got a very very broad window
[922 - 923] anyhow all right enough blathering
[923 - 925] around uh I'm going to let this roast um
[925 - 927] I will keep an eye on it as it goes and
[927 - 929] I will come back and see when it's done
[929 - 932] which is in about 4 and 1/2 maybe 5
[932 - 935] hours or so it's been um so I was in the
[935 - 937] middle of opening uh Christmas gifts
[937 - 939] with my uh family and when the uh when
[939 - 941] the timer hit where when the thermometer
[941 - 944] hit 115 uh so I came over and shut off
[944 - 945] the oven and it's been resting since
[946 - 948] then that's been about well 37 minutes
[948 - 950] about 40 minutes almost 40 minutes uh so
[950 - 952] in that time in that 40 minutes or so it
[952 - 955] has gone up uh in temperature from 115
[955 - 958] up to uh 128 it's out right now I think
[958 - 959] it's pretty much stabilized it maybe
[959 - 961] it'll inch its way up to 130 or so um
[961 - 963] but that's the carryover cooking we're
[963 - 964] talking about so that's the the heat
[964 - 966] still traveling and making its way from
[966 - 968] the outside into the center of the roast
[968 - 971] um so by the time it hits its final
[971 - 972] temperature as long as it's anywhere
[972 - 975] between say 125 to 135 that's going to
[975 - 977] be medium rare above that in your
[977 - 979] inching into sort of medium territory um
[979 - 981] and even honestly for a prime rib with a
[981 - 983] lot of marbling on it even medium even
[983 - 986] medium is going to be just fine so 40
[986 - 988] minutes uh we're having dinner in about
[988 - 990] uh an hour and a little over an hour
[990 - 992] from now um so what I'm going to do is
[992 - 993] I'm going to let this rest for another
[993 - 996] 45 minutes or so uh and then 15 minutes
[996 - 998] before I'm going to serve it I will uh
[998 - 1000] sear it off so we'll come back then in
[1000 - 1003] the meantime what I'm going to do
[1003 - 1006] is make a little sauce one of the one of
[1006 - 1008] the downsides of the reverse sear is
[1008 - 1011] that and and I say I say downside very
[1011 - 1012] very generously cuz it's not really a
[1012 - 1013] downside but one of the downsides is
[1013 - 1014] that there's not a lot of drippings
[1015 - 1016] there's not a lot of moisture you're
[1016 - 1018] going to express from the meat and
[1018 - 1019] therefore not a lot of sort of pan
[1019 - 1021] drippings um that's okay because that
[1021 - 1023] means that all that moisture that would
[1023 - 1025] have come out is instead inside the meat
[1025 - 1026] but what it does mean is that it's very
[1026 - 1027] difficult to make something like a pan
[1027 - 1029] sauce and so one of the things I like to
[1029 - 1031] do uh is make a separate sauce in this
[1031 - 1034] case I'm going to make a uh a
[1034 - 1036] horseradish creeme fresh it's about the
[1036 - 1038] simplest prime rib sauce uh that you can
[1038 - 1040] make so I'm going to start by slicing up
[1041 - 1043] some chives all right
[1043 - 1045] chives in the
[1045 - 1047] bowl all right so I'm going to take my
[1047 - 1050] fresh Hors Rish r here um you can
[1050 - 1051] absolutely make this with Jarred
[1051 - 1053] prepared horseradish there's nothing
[1053 - 1055] wrong with that I do it all the time so
[1055 - 1056] I'm just going
[1056 - 1058] to microplan this horseradish in there
[1060 - 1067] chives now I'm going to take some creem
[1069 - 1069] fresh I'm going to do plenty of black
[1069 - 1072] pepper and pretty coarsely ground I'm
[1072 - 1073] going to loosen up my grinder you know
[1073 - 1076] prime rib steak loves
[1077 - 1080] pepper and plent any of
[1080 - 1083] it and in fact you know creeme fresh if
[1083 - 1085] you let it if you it loosens up enough
[1085 - 1087] that you can actually whip it just like
[1087 - 1090] um just like you would whip cream all
[1090 - 1091] right so you can see it's starting to
[1093 - 1097] loosen up it's
[1099 - 1099] hallucinating that's basically all you
[1099 - 1100] need to do for this sauce let me give it
[1100 - 1104] a taste all right I'll see you in 45
[1104 - 1108] minutes or so um all right so my roast
[1109 - 1113] is rested uh it did it inched up to 130
[1113 - 1114] and then it started dropping back down I
[1114 - 1115] pulled the probe out because I'm going
[1115 - 1118] into the really hot oven now um but it
[1118 - 1121] got it's down now to around 125 again um
[1121 - 1123] so now I'm just going to throw it into
[1123 - 1125] so I have this oven um I like to use my
[1125 - 1127] convection oven for almost anything that
[1127 - 1128] fits inside it I very rarely my
[1128 - 1130] countertop oven I very rarely use my big
[1130 - 1132] oven except for I don't know doing a
[1132 - 1134] turkey or the holidays or something um
[1134 - 1136] because the countertop oven uh Heats
[1136 - 1138] faster more efficiently and most most
[1138 - 1140] importantly it has a much stronger
[1140 - 1142] convection fan than the big oven um and
[1142 - 1144] so you get better Browning in it anyway
[1144 - 1147] uh this is the uh the chef steps brevel
[1147 - 1149] Jewel Smart Oven it's got a bunch of
[1149 - 1152] names um but uh I have it set at its
[1152 - 1155] maximum temperature which is 480° f um I
[1155 - 1157] have it set with a super convection fan
[1157 - 1159] so so essentially like an air fryer mode
[1159 - 1161] uh and now I'm going to go in there with
[1166 - 1166] roast and put it in there and basically
[1166 - 1168] just let it brown it's going to take
[1168 - 1171] about about I don't know 10 minutes or
[1171 - 1174] so maybe less uh depending on how well
[1174 - 1176] that fan works um if you don't have a
[1176 - 1178] air fryer super convection whatever you
[1178 - 1179] know just use the strongest fan you have
[1179 - 1181] if you don't have a fan that's fine also
[1181 - 1183] just get your oven as hot as it goes
[1183 - 1185] with as much circulation uh as you can
[1185 - 1187] in there the idea is to Brown it as fast
[1187 - 1189] and efficiently as possible all right so
[1189 - 1190] I will be back when this is done which
[1190 - 1194] is in 10 minutes all right
[1194 - 1197] so let's see where we're
[1213 - 1213] gorgeous crispy B fat oo I'm going to
[1213 - 1214] steal a piece of this fat cuz it looks
[1220 - 1220] good another one of the beauties of this
[1220 - 1222] method you don't need to rest this uh
[1222 - 1223] you don't need to rest it anymore it's
[1223 - 1226] already rested uh that that initial step
[1226 - 1228] where you pull it out and let it rest
[1228 - 1229] before you sear it that's all the
[1229 - 1231] resting that needs to be done um there's
[1231 - 1233] very little temperature gradient left
[1233 - 1235] remaining inside this because it all
[1235 - 1238] evened out and at the end we really only
[1238 - 1240] ended up heating up the
[1240 - 1243] outside the exterior um so there's not
[1243 - 1244] very much of a temperature grent built
[1244 - 1247] in there at this point which means that
[1247 - 1249] we don't really need to uh let it rest
[1249 - 1251] of course you can let it rest if you
[1251 - 1254] want which is what's great here so we
[1254 - 1256] could carve this right this second um
[1256 - 1257] and I'm am going to do that right now we
[1257 - 1259] could carve this right this second and
[1259 - 1261] serve it um or if people aren't quite
[1261 - 1263] ready for dinner yet we can let it go
[1263 - 1264] you know let it sit here for another
[1264 - 1268] half hour uh and it will still be plenty
[1268 - 1270] juicy and hot inside but let's give this
[1271 - 1273] a carve and see what we
[1273 - 1276] got of course letting it rest the the
[1276 - 1277] part that does cool down a little bit is
[1277 - 1279] the exterior so you might actually want
[1279 - 1280] to let it rest a little bit if your
[1280 - 1284] fingers are um you know dainty or
[1284 - 1285] sensitive to
[1285 - 1288] heat the way we carve this um there's a
[1288 - 1289] couple things a couple ways you can do
[1289 - 1291] it you could just split it uh across the
[1291 - 1292] bone you know if you want to give like a
[1292 - 1294] gigantic hulking portion to each person
[1294 - 1295] something that will serve actually serve
[1295 - 1298] two to three people um the more classic
[1298 - 1300] way is to take it off the bone first so
[1300 - 1303] we use a towel to pick it up get a
[1303 - 1305] carving knife you can use a chef's knife
[1305 - 1307] also and what we're going to do is we
[1307 - 1309] want to try and follow the Contour of
[1309 - 1319] the bones bones okay
[1319 - 1324] to get them
[1331 - 1331] go we got our bones off now what we can
[1331 - 1332] do is we can split those
[1332 - 1337] bones so that whoever wants to then gnaw
[1337 - 1339] these which is at least in my family
[1339 - 1341] those are something people fight over
[1341 - 1343] but whoever wants to GW these bones uh
[1343 - 1346] can you can already see that color oh
[1346 - 1348] man this is going to be I think
[1350 - 1352] perfectly cooked the First Slice is obviously
[1352 - 1354] cooked the First Slice is obviously going to be the most kind of well
[1354 - 1356] doneisha progressively a little bit more
[1356 - 1357] and more rare as we go in towards the
[1357 - 1359] center but let's take off a slice here
[1359 - 1366] and see what we
[1371 - 1371] got woo all right let me get a
[1371 - 1373] nice thick one here whoever gets that
[1373 - 1376] end piece you get more Browning uh but
[1376 - 1378] more well done meat so it's always was a
[1378 - 1381] trade off there oh
[1383 - 1385] right would you look at that
[1387 - 1393] color so as you can see nice beautiful Rosy
[1393 - 1395] so as you can see nice beautiful Rosy color all the way from the edge to the
[1395 - 1397] center no real gray band at
[1398 - 1400] all this muscle the spinalis that's the
[1400 - 1402] most tender part that's the part I love
[1402 - 1404] this here the loan muscle the
[1404 - 1406] longissimus that part is all of course
[1406 - 1408] the where the New York strip where the
[1408 - 1411] riye comes from man prime rib oh yeah
[1411 - 1413] when you want some too here let me cut
[1415 - 1418] little little chunk of this for you you
[1418 - 1423] get the first taste
[1426 - 1426] bud put a little dollop of
[1426 - 1429] my creeme fresh sauce on
[1429 - 1430] there in fact you know what I'll do is
[1430 - 1432] I'll put the dollop of creem fresh
[1433 - 1436] [Music] underneath man look at that
[1436 - 1455] underneath man look at that juice is little
[1455 - 1465] is little chives give it some fancy finishing salt
[1477 - 1477] it h i don't think there's much that
[1477 - 1479] needs to be said
[1479 - 1489] huh it kind of speaks for itself itself tender perfectly
[1489 - 1494] cooked amazing
[1497 - 1497] flavor so juicy Almost Doesn't doesn't
[1497 - 1502] need the crem
[1504 - 1504] fresh yeah home you want another piece
[1504 - 1506] here you go all right I'm going to call
[1507 - 1510] before they get upset at me for eating
[1510 - 1513] all my dinner without
[1513 - 1518] them prime rib guys gals non binary
[1518 - 1520] Pals uh enjoy your prime rib whether
[1520 - 1522] it's for a holiday or for whatever it is
[1522 - 1552] and I will uh I'll see you next time bye-bye bye-bye [Music]