- Hi, I'm Alvin.
I am a Tasty producer,
and these are some of my most viral recipes.
(peaceful guitar music)
(jazzy piano music)
I'll be showing you how to make my
barbecue rib sandwich to feed a crowd.
So this recipe is pretty cool
because it's basically a giant version of
that favorite fast-food rib sandwich
that pretty much everybody knows.
It requires a entire slab of baby back ribs,
which is kind of awesome 'cause I love ribs.
I love meat.
So basically, the concept is
that you cook barbecue ribs pretty normally,
and you just add some seasoning, some,
your glaze, your barbecue sauce,
you make a nice rack of ribs.
So the funny thing is
the idea came to me at a very weird time.
I was in my dorm, senior year of college,
and at 1:30 a.m., I was browsing the internet
looking for barbecue videos to fall asleep to.
I saw this video where
they had taken a giant slab of barbecue ribs
and they were like "Oh my god."
I think they flipped it over,
and then he wanted to show the camera
how tender the meat was.
So he took one of the bones out.
And I was like "Oh my god!"
He just straight up pulled the bone right out of the rib.
The person did that to show how tender it was,
and I was like "Whoa, but wait.
"What happens if you take all of them out?"
So I had this brain blast at two a.m.,
laying in bed on a week night.
And I was like "I want to try this."
You slowly pull the bone right out of each rib.
And the key here is actually not to just tear it out.
You want to keep as much of it as intact as possible,
because you want it to be a nice sandwich.
But the tricky thing is,
if it's super tender, it's gonna fall out.
That's totally fine.
And I got to say, when I was making this video,
I definitely, the moment I first pulled the bone out,
it was just so satisfying
in all the right and all the wrong ways,
that I just kept doing it and I was like
"Man, I should probably record this."
I was pulling out the bones
from a very closeup angle for a very long time.
So after that's done, you cook it normally as you would.
(jazzy piano music)
And the trickiest part
is transferring that slab of beautiful glazed meat
onto a nice bun.
And the key here is to actually get
a nice piece of toasted bread
that matches whatever the ribs you're gonna make.
So as long as you get some bread,
and you toast it and you butter it,
and it fits with the rib.
You can add whatever toppings you want.
I like onions, so I chose to add onions and some parsley.
(jazzy piano music)
The coolest part is when you actually serve it,
because when you slice it along the edges of the sandwich,
you're actually gonna get one rib per person.
And it's 'cause,
it's like one sandwich per person.
So you just cut it up into
what you think where the ribs were.
Everybody gets a nice sandwich that they can
just chomp on, and it's like a boneless rib.
And what could be better than that?
I was surprised it actually turned out really well.
It's like your childhood fast-food rib sandwich,
where you imagine it with actually ribs.
Because who knows what's in the original one.
And if you do make it, tag me, send it over.
I think it's awesome when you guys make our recipes.
So I think that's a keeper for sure,
if you want to entertain, if you just want some ribs,
or if you're just looking for lunch.
Like me on a weekly basis.
(energetic pop music)
During my time at Tasty, I've gone through a lot of phases.
There was the giant food phase.
And at one point, the reoccurring phase was the layer phase.
I absolutely love layers.
I think they're beautiful.
I think they can be really cool, very visual,
very stunning, and can incorporate a lot of flavor.
So I was definitely in a phase of just making foods
that had beautiful layers to them.
I love a cheesecake.
A lot of people love cheesecake.
I love cookies and cream.
A lot of people love cookies and cream.
So I had this idea of making a cookies and cream cheesecake
that was just purely black and white,
but had the cleanest layers possible.
(energetic pop music)
The thought process was that I would take,
the base would be the cookie,
the filling would be the cheesecake
that also uses the fillings from the cookies,
and the top would be a thin layer
of those pulverized, ground, refined powder of the cookies.
So you get a black-white-black look.
So pretty much is,
you start with the base, you make the filling,
and then you do the top.
So the base is just crushed, pulverized cookies
that you mix with some butter.
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You bake it like a graham cracker crust, it's pretty simple.
You just put it in and bake it.
You really want to press it flat so there's no huge lumps.
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So that goes in,
and after you separate the filling from the cookies,
you want to save the cookie filling
to make sure that you can use that for a cheesecake filling.
You mix that with some cream cheese,
and it's a pretty standard cheesecake batter recipe.
What makes this a no-bake recipe
is that it uses gelatin to help set the mixture.
So gelatin mixture is then
whisked back into the cheesecake mixture
so it creates this really smooth, really nice,
really velvety kind of texture
that also has the melted cookie filling in it.
So you don't really waste anything here.
Its kind of,
you separate the cookie into the crust.
You separate the filling into the cheesecake.
And it's basically, you're redefining the shape of
what the cookie looked like in the first place.
Once that filling is set,
you want to pour that into the baked cheesecake mold.
And that sets in the fridge.
You want to make sure that it's as smooth as possible.
No lumps.
If you really need to,
and you see lumps and flecks of stuff, you can sieve it.
You can pass it through a mesh sieve
to get rid of any impurities.
If you really want to.
That goes in the fridge for a very long time.
If you actually want the cleanest layers possible,
you can throw it in the freezer.
It's not gonna make a difference
to the taste and the texture,
because by the time you serve it,
it's gonna be cold anyways.
And the reason why I didn't bake this one
is because when you bake a cheesecake,
maybe I'm not good at it,
but I found it pretty difficult get to this perfect, smooth,
top layer with no bumps, no dips, no crevices or anything.
So I went for the no-bake route.
So this recipe is pretty simple.
And the key, I think, to really getting those clean layers
is after the whole thing is done,
you do want to put it back into the fridge or the freezer.
If you put it in the freezer,
you will get the sharpest, cleanest layers possible.
This is one of my personal secrets
for cutting cakes, cutting cheesecakes, cutting pies,
is either freezing them or semi-freezing them.
Because when the knife goes through,
it goes straight down.
It doesn't bend, it doesn't really drag on anything.
It really helps give you those nice, clean layers.
So it's a play on a cheesecake that I think was very fun.
It satisfied my layer craving at the time,
although I definitely made
a lot more layered stuff after that.
It is a no-bake cheesecake,
so you don't actually have to use your oven.
But it is a fun recipe.
It doesn't require too much cooking.
If you do make it, let me know.
I'll be here making my layered stuff.
So happy baking.
Or no-baking in this case.
(funky bass music)
I'll be teaching you how to make
my prime rib with garlic butter.
(funky bass music)
So prime rib is commonly eaten around the holidays,
and I love prime rib.
I love steak, steak is my number one favorite thing to eat
and to make in the entire world.
If you don't know what prime rib is,
it is essentially just a bunch of rib eyes stacked together.
It is what rib eyes would be
if you did not cut steaks from them.
And for the seasoning,
this just a very seasoned garlic butter
with a lot of spices.
It's just gonna help the prime rib get a lot of flavor
and it's gonna taste really awesome.
Garlic and butter go really well with the steak,
so why not just have it with prime rib.
And this method, you're coating the whole thing.
I know it's a lot of butter,
but it's gonna help flavor this huge piece of meat.
It's gonna melt off, we're gonna use that later,
so don't worry about it.
And it's the holidays.
You're not trying to diet.
I hope not.
If you are, maybe don't watch the rest of this video,
'cause it's a lot of butter.
This technique is actually very interesting.
I was actually trying it for the first time.
This is the 500 degree technique,
where you put it in the oven super, super hot,
500 degrees for around 30 minutes,
depending on the weight and size of your roast.
And then you do this technique where you just,
you turn the oven off but you'll leave the door closed,
and you do not open it because the residual heat
is supposed to continue to cook the prime rib
all the way through.
It's gonna smell great, it's gonna look great.
You cannot open the oven door.
If you open the oven door, the heat's just gonna come out.
You're just gonna have a raw prime rib, and that's no good.
If your oven has a fan that helps take away that heat,
this method will not work.
It's just gonna end up raw.
So double check that your fan
doesn't try to carry away that extra heat,
or else you need to look up
some other cooking methods for the prime rib.
I cook it to medium rare.
You cook it however you like.
Just anything besides medium rare,
probably can't be my friend.
You take it out after that two hours,
or two and a half hours.
You let it rest, and while that happens on the side,
you want to make a gravy.
Because prime rib is essentially cooked as a whole roast,
it's actually not gonna get
super seasoned all the way through.
So when you slice it, you actually need to make sure that
you have some some sort of seasoning or sauce.
This case, we're gonna make a gravy.
What you can do is you can use the drippings from the pan
that you made the prime rib in,
which was the beef fat, all that butter, all those flavors,
all those juices, that garlic.
It's still I there, don't waste it.
So you're gonna want to strain out,
take out any of the super burnt bits,
leave behind the fat and the juices,
combine that with some flour,
with some beef stock and some other things,
and cook it over heat until it gets nice
and thickened to a sauce.
So that's gonna be the gravy for the prime rib.
It's pretty awesome, and you can season as you go.
When I was making this video, actually, it was pretty late.
I think it was even a weekend,
where it was just a super expensive, huge chunk of rib eye,
and I really did not want to mess it up.
And I was very scared I was gonna mess it up
and have to spend more money to get it right.
And it is an expensive cut,
so make sure that you do treat it well.
If you have a meat thermometer,
that'll save you a lot of headache
into knowing if it's cooked or not.
You want to aim for around 130 to 135
if you're going for medium rare.
Anything higher than that is just more well done.
And my favorite part if just, really just, it's that reveal.
It's when you first get that nice, thick slice out of there,
and the whole thing just comes out, it's juicy,
is pink, it's perfectly cooked.
And you plate it with some nice mashed potatoes,
you plate it with some nice vegetables.
You pour some gravy, you drench it in gravy if you're me,
and that's pretty much it.
You kind of go ham.
You go in and you try not to get a second slice,
but knowing me, I'm gonna get three slices.
So yeah, if you do make it, let me know.
Send over pictures, ask me questions.
It's one of my favorite recipes of all time
I've ever made on Tasty.
One of the proudest I've ever been.
Happy to help you guys out,
and I just want you guys
to enjoy your steak as much as I do.
Making these recipes is honestly,
it's not just fun, but I think,
allows me to do a lot of things that I do currently in life
and have done before.
It is something that I enjoy it
when I'm able to make other people happy by giving them food
because that makes me happy.
And making Tasty videos is essentially
being able to make hundreds and thousands,
if not millions of people happy in a certain way.
And I think that's juts pretty awesome.
So if you do make it, let me know.
I really love seeing what people make,
and I think it's just pretty awesome.
(peaceful guitar music)