This is a four bone prime rib. Today we're gonna make something incredible out of this! If you take
a closer look we can actually separate this thing in three, the first one is the ribeye cap also
known as spinalis, the next one we have the eye of the ribeye this is not that tender but it is
very flavorful and lastly we have some ribs. And the first thing to do is to separate the pieces
of meat. You can start by separating everything by hand, we're just basically wiggling and using our
knife to cut out very slowly. And there you have the whole ribeye cap. If you take a closer look
there's a lot of silver skin underneath so you want to go ahead and start removing all of those
things out. The name of the game here is to go nice and slow taking out the silver skin and the seams
is all we need, and once done this is what it looks like. It's nicely and perfectly cleaned and we're
gonna transform this into steaks. For that you want your stakes to be about two inches thick as our
whole goal is to roll everything into itself. To ensure that it's not gonna come apart on me I like
to use butcher's twine. And once I was done tying it up take a look, this is what I like to call
the king of steaks. Now cooking it this way will ensure that you get perfection. Going back to our
prime rib this is what we're left with. Now since I'll be making two different dishes from this
I'm gonna leave a good amount of meat on the ribs and trim a little bit of the edge of the fat. You
don't want to overdo it because fat is flavor. Now for the final part of butchering we have the eye.
Underneath this fat layer there's a silver skin, that has to go. My goal here is to make it look
like a large filet mignon also known as a chateaubriand, so rounding the edges, removing only the necessary
part, I'm trying my best to make it look like this, a perfectly trim rib eye eye that it's going to
transform into a beautiful beef wellington. And don't worry all of the trims are saved
nothing ever goes to waste. But in the end this is what my prime rib looks like. We have the ribs,
four beautiful king of steaks, and the eye of the rib eye. The first thing I like to do is to
do something called dry brine, the salt will penetrate deeply inside not only making the
meat a little bit more tender but also extremely flavorful. And now I let it rest overnight in the
refrigerator. As the very next day you can see that the salt is completely gone, the red coloration
means that it was perfectly dry brined I'm first going to start off with the ribs which is the
one that takes the longest. Since it has been dry brine it does not have any moisture on the surface,
so for that I added a little bit of grapeseed oil, then I went in with coarse black pepper, and
garlic powder. I mean take a closer look, once I was done it is now ready to go inside of the
smoker. Talking about that I set my smoker to 250 degrees fahrenheit. I want to let it smoke for six
hours. Once that six hours was up I took it out and take a closer look. Now this is fully cooked
already however it is not probing like butter so I grabbed some butcher's paper, added a good amount
of beef tallow to the paper, place my ribs on it, and wrap the whole thing up. Now into my oven it
goes until it's fully tender. For me it took about three hours. We got a nice pull back on the bones
and this thing is smelling and looking gorgeous. As I take my first slice take a closer look. And the
big question how tender is it? Well, as I take out a piece, oh man I mean this thing is barely holding
together everybody, and I cannot wait to find out how good it's actually going to taste. However,
we still got a few more things to transform and this is the eye of the ribeye and the first thing
I need to do is to put a nice beautiful crust. I mean look at it perfectly seared exactly what I
was looking for. As it's still a little hot I went ahead and brushed some dijon mustard right on top
and cover the whole thing with it. Then you want to let it chill for about 10 minutes which is
perfect and it allows time to go ahead and make the duxelle. For this one I started by cooking
a little bit of bacon. Once it was nicely golden brown I added some chopped up portobello mushrooms,
then i added some garlic, and shallots followed by a little bit of salt, and freshly ground black
pepper. Mixed everything well and my duxelle was almost ready. I mean this is perfect just as is but
at least to me I like my duxelle to be almost like a paste. Into the food processor it went, turn it on
and blended everything on high, and this for me is a much better consistency. Now to put it together
into a clinch plastic I laid down some parma ham, followed by that beautiful duxelle we just made,
then the eye of the prime rib. Slowly and tightly I started to wrap everything up,
close down the edges to ensure that I did not have any air bubbles as I want my beef welding to look
real pretty, and the tighter it is the better. The next thing to do is to grab some puff pastry, add
the whole thing right on top, start closing my dough nice and tightly, and just like before roll
it until I get everything nice and tight. Then add a little bit of egg wash, if you want to make it
pretty you can do a decoration puff pastry right on top. Don't forget to add egg wash to that one
as well, sprinkle a little bit of salt right on top, and into the oven it goes at 450 degrees
fahrenheit until everything is fully cooked. Which is perfect because it allows me time to go ahead
and make an incredible side dish. To make it it is ridiculously easy and here's how; everything starts
off with this, it's called plantains. You can't peel this one like a banana so you gotta cut
everything out. Now we're gonna fry these two times, Using some vegetable oil I threw them in. The first
fry the oil is at 300 degrees fahrenheit you want to do this for about 10 minutes. Grab yourself one
of these lime squeezers as you can see if you do it while it's hot it's easy. In the end you should
be left with little cups like this. Now I transfer the same oil into a deeper pan, set my oil at 450
degrees fahrenheit. Once i was finished frying all of them up and they were nicely golden brown, I
mean take a closer look this is exactly what you want. As they were still hot I sprinkled a little
bit of salt right on top. These are good to eat just like this, but we're gonna add some incredible
filling and all of the trimmings left over from the prime rib is exactly what we're gonna use. As
once it was fully cooked I seasoned it with salt, followed by freshly ground black pepper, a tiny bit
of garlic powder, a little bit of shallots, mixed everything together so everything can combine.
Then I added a good amount of ketchup, then I mixed it well once again and that's it my filling is
done. Now to assemble it it's even easier. I first added some mexican crema right on the bottom,
followed by the beautiful meat we just cooked, more mexican crema right on top. I happen to
have some pickled onions left over, then I added a piece of green onion, followed by some more
ketchup, sprinkled some parsley right on top, and that's it. And I'll tell you one thing it's going
to please everyone. The only thing left to do is to go ahead and make the king of steaks. Remember
it was fully dry brine already so the only thing that he really needs is a little bit of freshly
ground black pepper and garlic powder. Now the only thing left to do is to go ahead and grill them. And
for that I'll be first putting a nice beautiful sear, once done i'll be cooking them in indirect
heat until I reach an internal temperature of 135. For that I'll be using my wireless thermometers
as now I say it is enough talking and it is time to grill these beautiful steaks. So let's do it!
[rock music]
All right everybody here we have our feast today. huh. -Guga, I don't, I don't know what we did to deserve
this, but thank you. -You're very welcome. -Guga is spoiling us today. This is a lot. -This is a feast
and believe it or not this is just a prime rib. There's nothing special here well there he is
actually. -I was gonna say you're not gonna tell me there's nothing special here Guga. -This is
a very regular thing there's nothing special about this okay. -It's all about you and it's not so much
about the meat. If you take the time and effort and do this for your family come on everybody a
spread like this will make anyone impressed. -I can agree. -We have the ribs from the prime rib on the
bottom, and then on the eye I actually made a beef wellington, and then here we have the king of all
steaks which is basically the best part of the cow. If you don't consider picanha the best, which
we kind of do. Never mind. -And obviouslyIi had to make a side dish everybody. -It's very pretty. -Yeah
it's cute. -And remember after everything he just said there's nothing special here. -Nothing. -What I meant
by that is that it's not wagyu, it's choice. This is how we can transform something inexpensive
to something incredible. All right so, I'll leave it up to you guys what do you want to try first.
-I want to go for this wellington. For some reason I knew you guys were going to say that. All right.
-This looks so fancy. -I know right let's get it over with the wellington. Come over here Leo. Let's
not break the wellington right okay very good. Don't break! Nice, perfect. -Guys i don't know what
happened this wellington looks so pretty five minutes ago and now it's. -You're destroying
the wellington Leo. -The deconstructed wellington now. -Cheers everybody. -Cheers!
-Oh yeah. -Surprisingly tender. -Ummmm
-When you don't talk and you start the umm game you know it's good. -You know what Korean barbecue is
to Angel, I think that's what wellington's are to me. -Really? I just, I don't know what it is i just
love biting through a bunch of different consistencies of like the bread, the beef, I can
taste a little bit of bacon in here absolutely blows me away with not only flavor but texture.
I love it. -Juicy. -Yeah. -Tender, I mean what you literally couldn't mess that up that was so good.
-That was very nice what would you like to try next, you guys let me know. -Let's get over here.
-Oh this one you've never had it actually Leo, I coined it the king of steaks everybody. Basically
the best part of the ribeye. Go for it, go for it, you guys dig in. -It looks very fancy I will say.
-Give them an honest opinion of the king of steaks, the ribeye cap. Cheers everybody. -Cheers.
-That tastes incredible. -It is the king of steak for a reason that's all I gotta say about that.
-It's so tender, so juicy. -A little bit fatty because of all the fattiness that comes inside of the
marbling of the eye of the cap. -I'll say this is more flavorful than a fillet. -Oh yeah. I know you
are a filet man. -You gotta respect the fillet. -I love the savoriness of it, super beefy, very juicy.
What surprised me the most though is how it feels in your mouth, as soon as you take a bite
i was expecting it to be like the consistency and like a piece of steak not at all it breaks
up in layers and it just kind of deconstructs as you're chewing it. I was not expecting that
whatsoever but I was pleasantly surprised because it's really good. -The king of steaks everybody
there you have it, absolutely delicious. Now very good since you had a hunch chunk of meat let's
go for the side dish a little bit yeah. -Ah yes. -Go for it. The side dish that is also meat. -Yes
there's a little bit of meat there, you gotta have meat everybody, meat's important.
-I will never turn down a side dish. -Yeah let's go for it. -You know. -What are you doing? You took out
the pickled onion and even the little green. -Yep yeah no greens for me. -It was only one piece bro!
-Im steering clear of that. Staying away from those things they're toxic and we don't like
them. -If it's green he's not gonna eat it everybody that's all I gotta say.
All right give me an honest opinion on this one let's see cheers everybody. Cheers.
-Oh. -I might need that too. -That's good man. -Something about tostones everybody something about that
mexican crema inside there with the ground beef, it just hit the right spot. It's delicious and
that sweetness from the ketchup brings it all together. -That was incredible so many different
flavors, textures, I think they all blend together perfectly. -Yeah -Gotta say i love this side dish.
-So good just make sure you make plenty of it everybody it's never enough. Okay let's dig in.
All right let me know, be careful. -Oh what happened? -I tried to grab it, you see. -You see
the tenderness everybody, that's just next level right here. -That is a
good sign right there. -You guys ready? -I'm ready. -Let's give this a go cheers everybody. -Cheers.
-Oh I rest my case. -Oh my thank you. -Why does the last has to always be best!
-Tenderness is there, smokiness is there, juiciness is there, the amount of fat there is,
fattiness is there, everything you want on a piece of meat on a bite it's there everybody. It's just
perfect. -My favorite part about it is that it's tender but not so tender that it's just jello
still has a little bit of a bite. I love it! -My number one thing is this has so much flavor. -Yeah.
It's the smoke man. I don't even think Leo would add salt that's how good this is.
-He's right. -That's because it was dry brined. -With all that being said today which one is
your favorite? Leo. -I really love that wellington but that sure blew me away. -Angel. -Short rib. -Same
thing for me everybody. By the way it is not short rib, I don't know why we're calling it short rib
it's beef ribs everybody, it's not short ribs. So that is how I master prime rib. Do it for your
family everybody it is not that difficult to make. Yes it takes a little bit of time but you
will impress everyone, I guarantee you. I hope you guys enjoyed this video. If you did 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 in the description
down below. Thank you so much for watching we'll see you guys on the next one. Take everybody bye bye.