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Episode Markers
  • 01:11
     
    #Prime rib dry aged   
    Prime rib dry aged for 200 days.
  • 01:18
     
    #Confit cooked   
    The Prime rib is then Confit cooked in dry-aged fat. It started with 100lbs of fat that was rendered down.
  • 03:13
     
    #reverse seared   
    The prime rib is then reverse seared in the oven for 6 minutes at the hottest temperature the oven will reach -- about 600 degrees for his oven.

The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat

Professional carnivore Nick Solares loves two things: Dry-aged beef and prime rib. This week on The Meat Show he visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendered lard. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more � it�s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0






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