Christmas Prime Rib #primerib #beef

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Transcript

00:00I know what you're thinking, another prime rib?

00:02Well, it's Christmas Day, I wanted some beef,

00:05and so I've got me a high-quality piece of beef from Valley Farm Market.

00:08I'm going to go with my usual binder, horseradish.

00:12And people ask, does that make a difference?

00:13Well, it's just a binder.

00:14I want the seasoning to stick.

00:16And the seasoning for this one is Valley Farm Market's own meat candy,

00:20and it smells insane.

00:22So getting it on nice and heavy, all sides, meter probe right in the center,

00:26because I'm going to take this to around 115 at 275 degrees

00:30on the Traeger Woodridge Pro.

00:32A few hours later, we hit a 116 internal.

00:36So now I want to get that reverse sear on that meat candy seasoning.

00:40So I'm going to pull out that probe.

00:43I'm going to actually remove the bones.

00:46So at Valley Farm where I picked this up,

00:47they had removed the bones and tied them back up.

00:50So I'm going to remove that butcher's twine,

00:53remove those ribs, and sear them off separately.

00:56And then sear that piece of meat off on its own.

01:01At this point, we're just trying to build crust,

01:05which equals flavor, all sides,

01:07even that part that was covered up by the ribs.

01:11Look at those ribs.

01:12That's basically your dessert at the end of the day

01:14when you're doing a cook like this.

01:16So the crust is being built.

01:18I did rest it for a solid 15 minutes just so the juices can relax.

01:23So this piece of meat was insane.

01:26Valley Farm Market, that's my new go-to spot here locally.

01:31So all that's left to do is send it down the hatch on Christmas Day.

01:34Merry Christmas, everybody.