(upbeat funky music)
- Welcome back to a very special
Worth It Holiday Special, part three.
Today on Worth it, Andrew and I are hosting a potluck.
- But before that, we're heading over to a butcher shop
to pick up our centerpiece roast
which Steven and I will actually be cooking ourselves.
A first for Worth it.
- I am honestly very worried about that.
- Same.
- [Eddy] Hi, my name is Eddy Shin.
We're at A Cut Above Butcher Shop
and today we'll be doing a dry-aged prime rib roast.
We specialize in whole animal butchering,
so we bring in the whole pig, the whole beef, the legs.
We make them into sandwiches, we roast them off.
Nose to tail, we use everything.
- What is the prime rib cut?
- [Eddy] Prime rib cut is one of the loin cuts
which is the center of the cow.
Everything else tends to be a little bit tougher
and you have to treat it differently
but those are the most tender and most marbleized.
What happens through the dry-aging process is
the enzymes start to break down the fiber of the beef.
The water evaporates so it intensifies the flavor.
On a steak, you can literally
almost stick your finger through the steak.
The fat has a kind of blue cheesey, nutty taste to it,
so the taste profile is quite awesome.
What I'll do for you guys is what we call cradling.
When we detach the rib and then tie it back on
so once you've finished roasting,
all you have to do is cut twine off
and then the ribs just pop off.
- [Andrew] Oh, nice.
- [Eddy] And then, it's just ready to slice.
- [Andrew] Are there any things we should watch out for
roasting this versus a cut that hasn't been dry-aged?
- It will cook a little bit faster.
Don't overcook it.
- [Steven] Very simple.
We probably can't mess this up.
- [Eddy] Probably not.
- And I saw you guys also serve sandwiches here.
Do you have a favorite one you recommend we try?
- The grass-fed burger is very good.
So, the burger is a blend of ribeye, brisket, and short rib
and we put some nice caramelized onions,
point-braised blue cheese on top with Russian dressing,
lettuce, tomato, and a brioche bun.
- So, this is a little mouth teaser of the beef
that we're gonna be having later.
- [Steven] Look at that cross section.
- Yeah, this is incredible.
- Oh, it's so beautiful.
Cheers.
Oh my.
- Oh my.
- This is inspiring me for the potluck.
We gotta get the meat to taste like this.
Moist, juicy, medium rare.
- Do you know how they say
don't go to a grocery store if you're hungry?
Go to this butcher shop hungry.
- Let's finish this burger and go season some meat.
Okay, today is the big day.
The great holiday potluck.
- Last night, I took this meat home.
- [Steven] Yes, you did.
- And I salted it and peppered it
and I left it in my fridge uncovered
so that they outside could dry.
And then, I brought it here.
- [Steven] We're gonna be using this recipe
and methodology of cooking it that Andrew has decided on.
I am just his sous chef today.
- [Andrew] Boom!
Sous chef?
You think you're a sous chef in my kitchen?
- Yeah, what am I?
- No, no, no, no, no, no.
- What am I, a line cook?
- Dish bucket boy.
- That's fine, actually.
- [Andrew] There it is, four ribs.
And look at this.
(Steven exclaims)
It's already like meat taffy.
- Whoa.
Chef Ilnyckyj, take us to the promised land,
what's going on?
- I'm gonna sear every exposed surface that I can.
- Kinda like when you go sunbathing.
You gotta turn a little bit, the side.
- You gotta get an even tan.
(Steven exclaims)
- [Steven] Oh, that looks great.
- So, this is actually something I've never cooked before
but my family has had like every holiday of my life.
- For family holiday meals,
we never did the big piece of meat, we do hotpot.
- [Andrew] Okay, I think I'm gonna stop cooking this now.
I'm gonna stick this thermometer in here.
- Oven time!
- Okay, we did not adjust the racks.
- It does not fit, close that.
(racks clattering)
- We're watching out for about 117 degrees internal temp.
It's not an exact time so I think we should just
check it in a couple of hours.
Hey Google, set a reminder to check the meat around 1 p.m.
- [Google Home] Alright, I'll remind you at 1 p.m.
- One of our guests is arriving early
to mix up his very special drink.
- [Steven] Yes, Kwesi!
And now.
- We wait. - We dance.
Hello, Kwesi.
- Hey.
- What up? - How goes it?
- The party's here.
What'd you bring?
- This is ponche de creme, a big traditional Christmas drink
that my family makes all the time.
As a young man, I couldn't drink it
because it has rum in it.
It has condensed milk, nutmeg, evaporated milk,
a zest of lime in it,
and the most important ingredient, rum.
It's the West Indian version of eggnog
but if eggnog was better.
That's not bad.
- Oh, man!
- [Kwesi] That's not bad at all.
- It's milk alcohol.
- That is thick! - Is that a lil touch of lime?
- Daddy likes drinking, dude.
- Alright.
- (laughs) Who?
- Daddy.
(Andrew and Steven laughing)
- You guys cooking?
- Make yourself comfortable, we got to check the meat
the rest of the guests will be here in a second.
- Wait, this is a party?
- Yeah, it's not just us drinking this much milk and rum.
- Aw, I wanna wear the mittens.
- Do you wanna do these?
- Yeah.
- Too bad.
Yeah, screw you, Steven.
- [Steven] Oh yeah.
- Okay.
So, now what has to happen, we're just gonna.
- [Steven] Build a tent?
- [Andrew] Smash this on here.
Easy.
Now, we wait for guests to arrive.
- [Steven] Hello! - Hi!
- [Steven] Welcome to the potluck.
We have the appetizers in front of us
which we can thank Kiano, Ben, and Maíra For.
- [Maíra] So, this is pao de queijo
and it's a really common Brazilian snack.
You can have it with anything so we have catupiry,
then guava jam, and dulce de leche.
- So, I made some Kenyan beef samosas
so it's like spiced beef in a pastry.
Make sure you give a generous squeeze of lime on it.
It takes it to a whole other level.
- This is a hot and crispy.
- It's very good, I always like the food
with a triangular shape.
- I like to make a little hole and then
let the juice filter in there.
- [Kwesi] Looks at the texture.
- [Ryan] I'm going cream cheese.
- That's good.
- Don't you just wanna lay in that?
Just like a little cheese sleeping bag.
- I brought Caribbean ponche de creme.
It has rum in it.
(laughter)
- I think Kwesi has had some punch so far.
- Feelin' it.
- Woo!
- [Evan] It's thick!
- Yeah, with a three, it's a real medley of flavor.
You would think it would kind of wash each other out
but I actually think they
accentuate each other quite nicely.
- This guy could be in Worth Its.
- I'm coming for your job, man.
- I think there's a whole bottle of rum
in that bowl of punch.
- I feel it.
(upbeat jazzy music)
(people clapping)
- This is the 30-day dry-aged prime rib.
- [Steven] Oh, that smell.
(people awing)
- It's ready to be sliced by yours truly, Steven Lim,
and we'll save this somewhere.
- [Everybody] Steven, Steven, Steven!
(people aweng)
- [Andrew] Oh yeah, baby!
- [Steven] This slice is for uh,
- [Kwesi] Kwesi!
- How thin can you make it?
'Cause I want it like paper thin.
(people awing)
- [Evan] Nice!
- [Steven] I cut off the big piece of fat for you.
- Shane!
- Yeah
(laughter)
You're in for a treat.
- Alright, we'll get the rest of this sliced up,
and we'll meet you guys at the table.
Ready?
♪ Bum bum bum bum bum ♪
♪ Here comes the meat, here comes the meat ♪
♪ Here comes the meat! ♪
- It's the meat man!
- [Andrew] Everybody dig in!
- [Kiao] The meat is very tender.
- Meaty, meaty. - Oh yeah.
- The beef is really well cooked.
- It's really delicious.
- Fantastic.
- Oh yeah, definitely the juiciest piece of beef
I've ever tasted.
- Wow, ever?
- Yeah, juiciest, yeah!
- It's perfectly edible, Andrew.
- Wow!
(laughter)
- Okay, buddy.
- It's good, it's good.
- Like a bit, slow.
- And low.
- What is that between the roast and the potatoes?
- Oh, tteokbokki. Spicy rice cake.
It's like the pumpkin spiced latte of Korean street food.
I picked it up from a restaurant.
Sinuiju Chappal Sooni.
It's rice cake.
It's a bit spicy.
If you're not into spicy food.
- It's a very satisfying texture.
Somebody feed Adam.
Here Adam, come over here.
I'll hook you up.
- [Maíra] Oh, with pao de queijo?
- Yeah. - Nice.
- [Maíra] Yas, the mix of cultures.
- Who's ready for dessert?
(cheering)
These pies are from The Pie Hole.
- It's the best pie place in all the world.
- Is this sponsored by The Pie Hole?
- No, but my life is.
- [Andrew] Here we have apple,
chocolate silk pomegranate, earl gray and pecan.
- The earl gray is so good.
- That's (bleep) fantastic.
- Thank you.
- Oh my god.
- [Andrew] Who's eating the chocolate pomegranate?
- I am.
The pomegranate is mixing with the chocolate.
You get a little explosion in there.
- Rie, as a dessert snob, what is your favourite pie?
- I love apple pie.
- So a classic apple?
- [Rie] Usually pie is covered with pie crust,
but it has crumble.
So it's different,
I mean like in a good way.
- They all are kind of like a bit unconventional
from what you would expect from traditional pies.
They're unique.
- You know after trying the earl gray,
it is clearly the queen at the table of pies.
- This is like the bad boy of the table.
- Oh yeah. - This is the court jester
who mouths off every once in a while.
- Alright, for the final show stopper, guys,
Rie is in town.
- Oh, Rie, you shouldn't have.
(applause)
(gasp then laughter)
- [Rie] They say it's croquembouche.
Which is a cream puff tower.
I made it as a Russian roulette,
so two of them have wasabi in there.
- Whoa!
- Who wants to go first?
- Alright, one at a a time.
I'll go first.
- [All] Cheers!
- Good luck.
- I really hope it's not mine,
because I already had this.
(laughter)
- I'm so scared.
(dramatic music)
- Good?
- Shane? - What's your strategy?
- I'm gonna put the whole thing in my mouth.
- Yeah put it all in your mouth, all or nothing.
- You want to do this at the same time?
- You bet I do.
Ready to dance, big boy?
- Yeah, I'm ready to dance.
- Alright, here we go.
Three, two, one.
(coughing)
(laughter and applause)
- [Steven] You got it too?
Did you get it too?
No way!
Oh shit!
- Amazing
(laughter)
- You're a sick woman!
Look at her laughing.
That was not planned.
- I knew Shane got it, but I didn't know Ryan got it.
- [Ryan] Yeah and mine was a chuncky boy.
- Thank you Rie for the croquembouche.
(applause)
- Thank you, don't hate me.
- This has been a Worth It Holiday Special.
Thanks for watching.
- And we're out.
(smooth jazz music)