Prime rib probably the most traditional cut of beef during the holiday season.
I mean we can't blame it, especially when you see something like this.
With that being said here's the thing
restaurants have been taking advantage of this word,
prime rib. They use it to sell it to you as a cut. But instead many sale it to you
as a choice grade. Or sometimes even worse they use select and they still
call it prime rib. They only do this because prime rib cost 30% more than
choice grade. To really be called a prime rib it must be a prime grade, if not it's
just a standing roast or some people call it a rib roast. Since we only cook
this in special occasions I wanted to test out the best way to cook them on
the grill. Is it rotisserie or reverse sear? If you are unfamiliar with reverse
sear this is how it works; the first thing you want to do is bring the
temperature up as low as possible. By doing this you will achieve two things
it helps cook it evenly any retains moisture and that's just like sous vide. When
you start cooking it slow and bring it up to temp your meat will stay juicier. But
just like sous vide it also needs a beautiful sear at the end so you always
want to finish as hot as possible for an amazing crust.
Remember no crust no good! Now rotisserie in the other hand can also work the same
exact way. You can control the temperature by the distance of the heat
source and you can also somehow reverse sear it. So today we're going to be
finding out which method is best to cook your prime rib.
I'll be using these two beautiful pieces. Since I have two of them I'll be using
the larger one for the rotisserie method and the smaller one will be for the
reverse sear. As you can see these are beautiful pieces of meat. With that being
said the most important thing to do is to season it properly. There's nothing
worse than eating a prime rib that isn't seasoned well. And one thing that stops
you from getting the seasoning to the center is fat and silver skin and you
gotta remember that this is a prime grade you don't need the additional
external fat, so for that reason I like to remove all of it. And you don't want
to throw this away this part right here is great for burgers and many other
things which you will see soon in a future video. Stay tuned for that. You
want to remove all this layer of fat and also the silver skin that comes with it.
I know what you're thinking Guga what are you doing.
Fat is flavor and yes you are correct. But as I mentioned before if you leave
too much fat on top you won't get the seasoning and you don't want to be that
guy with unseasoned meat. So do the right thing and remove the fat. The next step
is for presentation purposes only and you can be as picky as you like. The
pickier you are the better your roast will look. Work your knife thru the bones
until it's as clean as you like. And once I was done this is what it looks like.
if you want to have a beautiful shape roast in the end you have to tressen in it.
If you don't, this fat right here as you see will separate. Your cap muscle will
be completely detached from the roast. By tressening it you will be sure that it
does not happen. To do this it's pretty simple just tie it up as tight as
possible using any knot and once done your roast is ready for seasoning.
Talking about seasoning I started with salt. And you got to remember this is a
big piece of meat. You gotta season it well. Make sure you don't only get the top
and the bottom but also the edges. Prime ribs is one of those beef roast that
goes well with additional seasoning you so I made a nice quick rub for it. I started
with garlic powder, chipotle, smoked paprika, black pepper, granulated onion
and cayenne pepper. And always remember exact amount and ingredients always on
the description down below, Now all there's left to do is mix everything well and
your rub is done. When applying it make sure you get all edges including the
sides don't forget to meet between the bones that's the best part of the roast
at least for me. When you are done it should be perfectly seasoned. Now you
really want the seasoning to penetrate deeply into the meat. And for that the
best method is to dry brine it, which basically means to leave it uncover in
your refrigerator overnight. The very next day I brought it out and you can
clearly see that the meat has changed color. And all the salt is not completely
gone because it's inside of the meat and that's exactly what you're looking for.
But now that I have this beautiful prime rib ready
it is time to cook them and for that I'll be using my new grills. They are
both from Everdure, The rotisserie is called a Hub II. And the other one is
called 4k. They both have what's called a quick start charcoal ignition. It's a
world-first press to ignite your charcoal. It's ready to barbecue in ten
minutes. The Hub II has rotoscope technology. It's a building rotisserie
system that is powered by a discreet motor with a motorized height adjustable
and up to 40 kilos or 88 pounds capacity. It comes with 4 click lock forks they're
so easy to use and he also has its compact internal storage for it. Made out
of titanium coats steel for long lasting durability. Switches enable electronic
variable height adjustment, fast flame ignition system and rotisserie
engagement. And all with a touch of a button. It also has cool touch grill
handles, which won't get hot when you're barbecuing. It was designed for direct
and indirect heat configuration it is an impressive grill.
the 4k has very similar features as well and a beautiful design that looks
like a champ. And if you're interested in any of these
grills please check them out in the description down below. Thank you Everdure
for sponsoring this video. But now getting back to our beautiful prime ribs.
To make sure that they're gonna cook to perfection, I'll be using my wireless
thermometers. I'm gonna be shooting for an internal temperature of 120 degrees
Fahrenheit once that's done I'll be putting a beautiful sear on them. But now
I say it is enough talking and it is time to grill this beautiful prime rib.
So let's do it!
All right everybody. This is my take on prime rib. What do you think Angel? You
got a big hole in there bro. Is a huge hole in one of them. You got mad? I got pissed off and...
I'm just kidding everybody you know that one is with a rotisserie. So with
the new grill that I got. So you did get mad? Yeah I got a little mad and I stabbed it.
But anyway let me just tell you right now that is an
impressive way to cook. It looks cool. You saw it right there it looks pretty cool. I did see it from far.
Yeah I know Angel was like Instagram. You ready for this?
Let's go for it. Which one will go first? I don't know let's try what the one with
the hole. The one that you beat the crap out of? Okay. Rotisserie everybody. Cheers!
Oh I love prime rib boy. Mm-hmm for the holiday season everybody this is the one
you gotta cook. This is the one that is a showstopper. Whenever you're cooking and
everyone in the family wants a big piece out of it. Why you don't think that we
have a big one right here right now. It was very charcoal-y which I don't know if
you know this but I am a fan of charcoal. Yes me too. So I like that a lot. And
then on top of that was pretty tender. No the tenderness is ridiculous.
Yeah but the flavor it's like an additional charcoaly flavor because what
happens is you gotta be constantly burning the new charcoal to keep the
temperature. So that's what you get with the rotisserie charcoal flavor more
penetration on the charcoal because the charcoal is not fully burning it's
constantly burning new charcoal. But you can cook it medium-rare you know it's
perfect. With that being said I'm gonna go for the second one. You ready? Oh you
all ready ready. I'm waiting for you. All right, all right, all right everybody,
second one reverse sear. Cheers everybody! Cheers.
Mmm! That one is good too. That was amazing!
Mmm that one is so good. What do you think angel?
I like the first one bro. Really>
I mean the first one was amazing too
They're both good. I'm, I'm... I'm not gonna go on this one with you Angel.
I like this one. You are going against me really? I really like the reverse sear one.
Wow! I love the char! He really like the charcoaly pronounced flavor!
But I do prefer definitely without a doubt the reverse seared one. I think the reverse
sear has a more beefy flavor. Anyway I hope you guys enjoyed this video. If you
do enjoy this video make sure you give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you're
interested in anything I use, everything is always on the description down below.
Thank you so much for watching. Everdure thank you so much for sponsoring this
video. Guys make sure you go check out the grills on the bottom. Any of these
grills can be yours at your house and you can cook with it. I would love to
know which one you guys like best? Which one you think they're gonna like better?
Rotisserie. I think the rotisserie looks so cool. It's just that it looks so cool. It looks so cool.
And when your cooking and it's spinning. I know it's
like a showpiece. Oh and when you lift up the thing.
Oh yeah it's automatic, yeah yea. I know right? it's like you're in the future
it's exact it's like the Jacksons. You know the Jacksons. The Jetsons?
I mean yeah that. Imagine that.