HOW TO COOK PERFECT PRIME RIB EVERY TIME | By Thomas Straker

Today we're making beef ribs. The holidays are just around the corner. This is the high rib, 5 bones, 1, 2, 3, 4, 5. This is the classic roast beef set. When I worked in Dorchester, we had a roast beef car on the service car. We prepared 6 ribs with 5 bones on Sunday. And the car drove around. The people trashed next to the table. The principle is to fry it in a pan. And then cook it in the oven at low temperature. I'm going to fry it perfectly bloody. Okay, 39 degrees Celsius, perfectly bloody. 39 degrees Celsius for perfectly bloody. Harry, did you understand that? 39 degrees Celsius, perfectly bloody. Harry and I will each take a few slices of it, because we deserve it. Then I'll let it cool down and bring it to the restaurant with the cutting machine. I'm going to cut it very thin. I'm going to make a dressing out of it. Cold roast beef. A delicious rock salad. Some parmesan and pine nuts. Delicious. All of this goes with it. This goes with it. Okay, these are the bones, like the chimney bean bones. So here, this is where these bones come from. We will use these bones for the sauce. And the sections here are all from the cap, the rib cap, which is there. I like to take off the rib cap and use it for the sauce. Or you take off the rib cap and fry it. This way, meat can be fried much better. The most important thing first, the bones in the oven. Because that takes the longest. Okay. The sauce doesn't have to be made yet. So just add a little oil. Season the bones. Okay. And then they come straight into the oven. Hot, hot. Okay. So, the bones have to cook quickly. Yes, we have to cook them until they have color. That's what makes the sauce. Wonderful. Some oil. Rub it in everywhere. You know, it's a big, thick piece of meat. That has to be seasoned well. So we just add salt at the end. I fry it in the pan because it gets a nice color so quickly. Then we don't have any gray stripes. It will also smoke properly otherwise, because the extraction doesn't work. So I do that. Nice and hot. Right in. It has to get a nice color from all sides. Yes, in the meantime we wait until it has taken color before we start. The whole thing will take much longer to cook than necessary. Okay. So, we have the sauce. This is the rib half. This is all fried in the pan. Nice color. Then fry the vegetables. So, for the vegetables we have the undigested parts. One, two, three, four, five, six. We have an onion. Good. Nice color below. Mirror-thick minced meat sauce. Yes. Celery. Here is some thyme. I will make the sauce in this pan here. Make this pot nice and hot. Of course we have to get all the broth in. I have beef broth, chicken broth, all this and that, all bones. So you need a big pot. Yes, oil in the pan, not too much salt. Because remember, everything goes into the liquid. And then we have to boil it. So just a little. Make sure that we already have a little spice in the sauce. We need a little tomato paste, cherry vinegar, red wine. Okay. Meerrettich. Saleswood Meerrettich. Good. Super thing. Harry, I got us a turmeric shot. Rock'n'roll. This is rock'n'roll, buddy. If you are looking for my skin care routine, you can find it online. Rosemary just arrived with the mail. And I forgot the garlic. Nice. Just looks good, doesn't it? While the bee is cooking, fry a few of these damn pieces. You saw how beautifully Gaspar prepared this damn beef with skill and precision. So we have to prepare it accordingly. Skill and precision. Sometimes it's easier to just lift it up, take it out of the pan and turn it around. You know, we have a bath of hot oil here. The butter will burn. Burn, baby, burn. It's the perfect way to let the meat rest in it. Okay. It has a wonderful taste with the caramelized dairy. The taste is fantastic. It is slightly nutty. It shines and shimmers. I love it. I will cope with it. Okay. Now that the milk is starting to brown, let's add some garlic. Yes. And then a few herbs that I just take. Here is half. So. Okay. So we have the beef here. Everything looks good. One, two, three. Way. So, what do we do with it right now? I'll just leave it for a minute because the oven was at 250 degrees. A little more vegetables. A little bit of this oil back into the glass so that it boils. That gives a little natural sweetness. Now we cook on gas, buddy. Yes, as always. The bones are ready. Cookie bones. Turn the oven. Down to 100 degrees. A little bit of cherry vinegar. Okay. A few pebbles, the herbs, the bones. Delicious. Okay. The beef broth is simply made the way we did it there. Many bone roasts, a lot of egg, long cooking. And then we have a single chicken broth here. Excuse me. Add chicken broth. You see, we have a chicken broth. I think I forgot to add that. Okay. So it is cooked slowly. Then we just add it to the sauce when we add the salt. I just add it. I just give her a little lead. You know, cook for about an hour. Then we strain it and reduce it quickly. Okay. But in the meantime we have to be diligent and we have to drain this broth because it has all this foam. We can. Now drain a lot and even more when we strain it. So, I strain the sauce. Done. You see, it doesn't crumble. It only cooks slowly. It has 39.3 degrees Celsius. Absolutely. Perfect. Now it just has to rest up there. It's damn good. Cheers, buddy. Cheers, K. Okay. You see, there is a layer of fat and a layer of such a stuff that is not really ground, on top. So, we just have to drain that. Now the big reveal. Did he mess it up? Or did he do it damn well? Okay. So, what we're going to do is get down here. To close the bone as close as possible. You can already see that it is beautiful. Let's take the whole cord off. One, two, three. Look, it's perfect. It's not burned. It's just beautiful. Now comes the moment of truth. Okay. Perfect. Do you see how pink it is all the time? It was eaten anyway. Two nice slices of beef. And then we always do the following. Butter on top. It's beautiful, shiny beef. Buttery beef. And here's the sauce. Black gold. A little bit of radish. Bären, make your own radish. Damn it. I mean, that just looks crazy. Try it. No. That's crazy. It's crazy. M. The flavors. Beef of the best quality. The sauce is first class. We've already done it, Harry. And that's the best way to make a prime rib. It's not called roast beef for nothing.