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Cooking steaks is always a winner in any party, that is a fact, especially when you get amazing
results. But for the holiday season the real king is always prime rib. I mean there's a good reason
why. That is just mouth-watering! However today we're going to be doing something completely
different as I got this inspiration from grilled. And that is to cook this insane prime rib using
a primitive style. And the goal is to find out if this is a good idea or just a complete disaster.
So let's do it!
And everything starts off with the bones. As you can see this is what they call the canoe style, and that's just because they
split the bone in half and you can clearly see the bone marrow. But if you look a little closer you will notice there is actually some blood inside.
Now if you don't remove this your bone marrow will have a very strong flavor and a lot of
people find that overwhelming. So if you want to have a good experience I recommend taking it out
and to do it it's pretty simple. In a large container filled with water I just throw in
some salt. You want to make that water really salty just like the ocean and one important
thing is to ensure that the salt is completely dissolved. Once that's done the only thing left
to do is to throw all of the bone marrows in there. Make sure they are all submerged.
Now the only thing left to do is to put it on your refrigerator so that the brine can do its magic,
usually that takes 24 hours. The very next day I took it out and take a look at this!
As expected the brine work like a charm and most of the blood is completely out. And as I take them
out they are as white as it gets. That right there my friends is exactly what you're looking for. But
I'll tell you one thing even though it took out most of the blood there's still a little bit left.
There's no way for you to take a hundred percent out but that's fine with me. Since our bone marrows
are now ready it's time to prep the star of the show. And this is a four bone rib roast. That right
there is the king of the holiday season. And to prep it the first thing I like to do is to remove
most of the outer fat. Now there's a very good reason for this, if you want a lot of flavor in
your prime rib this outer fat must go. If you don't take it out you will not be able to season it
properly, and one of the most important things to do is to make sure your prime rib is seasoned well,
and I highly recommend removing almost all of it. Now the next thing to do to put even more flavor
on this is to start removing the bones. You don't want to take it completely apart but at least take
90% off. As you can see once I was done this is what it looks like. Now the awesome thing about doing
this is that it will allow me to season it well. Talking about this the first thing I like to do
is to dry brine it. And as you already know that's a fancy word just to say put salt on it and let
it rest overnight. And this is a big hunk chunk of meat so it is important to season it well. I made
sure not only to season both sides but also the edges. The wonderful thing about using dry brine
is that it will allow the salt to penetrate nicely and deeply into the meat, of course making it 10
times better. Now the only thing left to do is to set it on a cooling rack so that it can rest on my
refrigerator overnight and dry brine. And that is perfect because it allows me time to go ahead and
prepare a side dish and nothing goes better than potato and beef. For today I'm using these gold
potatoes. I actually think that they have a much better flavor than any other. To prep them was very
easy I just started by cutting them in half and if you find pieces that are not good like this just
remove them. Now the next thing to do is to throw them in a bowl and get them perfectly seasoned.
And to make sure that my seasoning will stick I like to start off with olive oil.
I made sure that every single one of them was perfectly coated so my seasoning would stick.
Talking about that I started with a little bit of salt, followed by freshly ground black pepper,
garlic powder, smoked paprika and a little bit of korean chili flakes. Now all there's left to do
is to mix it well and my potatoes are ready to be roasted. Now here's my thought as I'm cooking the
prime rib together with the bone marrows most of the drippings will fall down. By putting the
potatoes right underneath it should catch all of that goodness, and I'm hoping a lot of that bone
marrow will melt into the potatoes. Now I have no idea if this is gonna work but we're gonna find
out together. Talking about that after dry brining my prime rib overnight this is what it looks like.
As you can see there's no sign of salt that is because it penetrated nicely and deeply into the
meat, always use this method for large cuts. To add even more flavor to my prime rib I decided to use
Guga's rub. The wonderful thing about this rub is that you can make it at home yourself, and if you
have not seen that video make sure you check it out in the description later on. Removing 90% of the
bones allows me to go ahead and season this thing well, this is the best way to put more flavor in
your prime rib. Now to make this a primitive style aka caveman style is to add in our bone marrows,
and that is something you do not see every day. To make sure that they're not gonna fall out on
me during the cook I decided to tie them up. It is not a big deal, you just gotta use butcher's twine.
But once I was done this is what I was left with. That right there put a smile on my face! But at the
same time I don't really care how it looks I'm wondering how is it gonna taste. So for that I'm
gonna be first cooking it in indirect heat using my smoker. I'm shooting for an internal temperature
of 115 degrees fahrenheit and for that I'm gonna be using my wireless thermometer. Once that's done
I'll be taking all of the bone marrows out and using my flamethrower to ensure I get a perfect
crust. So now I say it is enough talking and it is time to cook this insane prime rib. So let's do it!
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Raid Shadow Legends for sponsoring this video. But now it's time to go back and try this crazy prime rib.
-All right everybody here we have our beautiful feast today Maumau. -That's a feast The Guga! -I know right?
Guys we are in the middle of a storm and I hope you guys enjoy the nice calm rain because things
are about to happen. So we got to eat this up and we got a lot of people in the house that's why
we made this feast. Now here's the deal I will say one thing, I have no footage of searing the bone
marrow and that's for a good reason everybody. So I asked my good cousin Maumauzinho as I'm
slicing this beautiful wonderful thing, I said Maumau go outside and help me out put it on the tray
and I'll sear it. What happened Maumau? -I understood Maumau put this outside on a tray and sear it.
-It's all good it's all good Maumau. I think Maumau was a little bit too excited to use the flamethrower.
-It's it's making my mouth water every time I look at it so, and then the flamethrower is always
fun. I know right you cannot help it everybody there's nothing more fun than the flame thrower
because you put the crust you want. -Yes. -You know what I mean? Versus you choose the amount you basically
painting with fire. -Exactly. -That's what it is. That's the most fun part, the most fight, most
fun you can have with fire. -Exactly! All right Maumau we got a lot of things. What do you want
to try first? That's too much to try. -Uh I don't know let's... -I want, let's go with the beef huh. -No complaints here.
-So what I did was, I surrounded all of the bone marrows around the whole thing and I roasted it.
-So we want to know if there's a little bit of bone marrow flavor. -Oh my God! -Yeah. Obviously it's not going to
penetrate all the way deeply, but the crust, you know we should give a little. -It has a little a
little extra something on the crust. -Yeah. -That's what it was. -That's a plus for me. Now if you are
wondering that the bone marrow melted all the way, no it didn't everybody. Not everything is melted
it's still right there. Obviously Maumau put a nice crust on it without you guys seeing it. Yeah Maumau? -It's
okay you guys are going to find out how delicious it is anyway. -That's what matters. -Yes! -All right let's go
ahead and try Maumau before this hurricane passes by. There's nothing better than eating on a nice rain.
You know what I mean? -It's relaxing and enjoyable. -Yeah I agree. All right cheers everybody. -Cheers!
-Wow! -Wow.
-So tender! And I put a huge piece in my mouth and it's so tender. -You chew on it and it just
dissolves away. -I feel an amazing flavor. I think the bone marrow actually did something there. What
do you think Maumau? -It did something. it definitely did something there. It doesn't
change the, it's not like putting umami powder on it. -Right. -Or dry aging it's nothing like that it's
just a little coat of extra flavor on top of this thing. -I agree 100% it gave an amazing wonderful
flavor on that crust. I want to try it with the potato here's the deal with the potato Maumau.
What happened was as the bone marrow and everything was their fat was rendering the
potato was right on the bottom, so it should catch a little bit of those juices from the meat and the
bone marrow. Now here's the deal. It's a marrow potato? -A marrow, that's right a marrow potato. Cheers
everybody. That's a very different potato. The flavor smoky. Smoky and I can't believe I'm about
to say this about the potato, it's a fatty potato. Huh? -Whatever seasoning you put it around it too
it's like it goes really well. -Yeah the seasoning is amazing. -And the fat makes like a little
crust on top of the... -Yeah, yeah, yeah so it makes a little harder crust. -It's a little harder crust than
the rest of the potatoes. -Not like... -Really really nice. -Not like fried potatoes no
-Yeah it's a little. -A little something, something. -Now I am super excited to try the bone marrow yeah.
-Look at Maumau. I don't know if you guys know but everyone in my family everyone love the bone marrow.
So doing something like this is where you can prepare everything at the same time and have
the family enjoy. You know what I mean Maumau? So that is the way to do it. Now obviously I
like mine with a little bit of bread. You have to have a nice crusty bread if the bread is
too soft it's not going to be the same. -Some bread it's not good. -Yeah and check it out.
That's crusty everybody. -That's a little crunchy. -Yeah look at that everybody I mean come on
I mean come on bone marrow man. I wish I had a camera over here so you guys can see what I'm
looking at it right now. I'm gonna try to do one for you guys right now to see it inside
after I take it. That's what it looks like everybody this is bone marrow if you've never
had it you've got to give it a try. You will not regret it I promise you. Oh you're going
to go all natural. Go! I want to see it before. Go Maumau you tell us. It's like eating fat butter.
-Not even. Wow! It's oh my God it's been a while since I had it just like that. -Is it good, bad, ugly
or amazing Maumau. -It's amazing! -It's very easy to understand in three words butter of the gods that's all I gotta
say nothing else to say. -That's four. - Oh that's right four words. -It's like a gelatin almost but with a beefy flavor
and when you put it in your mouth when you touch your tongue it just starts to melt already. -Yes!
-And then there's nothing for you to bite so if you just squish it with your tongue it just...-Explodes.
-It just explodes and dissolves on your mouth and coats your whole tongue. -It is amazing everybody!
Bone marrow is amazing! -The first time I saw you doing this, -Yeah? -I was like... -It's really weird right? -It
looks weird -I know, I know. -It didn't smell good back then because it was a different smell than I
you know. -Yeah you're not used to it and sometimes you know it's bone so it does smell different
that's why doing the salt brine really, really helps as well. Anyway guys these are the results. As
you guys can hear the rain is getting a little bit harder. People are asking me to go inside and give
them a little bit of this wonderfulness. That's going to happen! And I gotta do it kind of quickly
too before Maumau eats the whole thing. I hope you guys enjoyed this video. If you do enjoy make sure
you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always on the description down below. Thank you
so much for watching and we'll see you guys on the next one. Take care everybody bye-bye. We out!