00:00All right, going big as I always do, 7-bone tomahawk rib roast, prime grade from EG Meats.
00:06Look at that massive piece of meat.
00:09Starting off with the binder, I'm going to use some horseradish, but the seasoning will be very simple.
00:14I've got Redmond Real Salt, Kosher Salt.
00:17As always, you want to hit all sides, so I'm going salt and then some granulated garlic, and that is going to be it.
00:24I want to track the internal temps with a Meter Pro Duo, so we're going in the center.
00:28I'm going to go one on the side, just to reference different parts of this meat.
00:32If you're wondering how I got the points on the bones, I busted out my DeWalt grinder, just added a little different look to it.
00:39That is it. Somebody might ask why. Well, because I can.
00:42250 degrees on the Traeger Woodridge Pro. This is going to go for hours.
00:46I'm looking for the medium rare, but during the cook, instead of spritzing, I'm going to baste it in some beef tallow.
00:53So beef on beef, no way you're going to hurt this flavor, but just add to it, give it a little rosemary flavor, and that's it.
01:03So about six hours later, I'll send it about 122 internal.
01:08I knew it was time to do the reverse sear.
01:10Before I start the sear, I'm going to take more of that beef tallow with that rosemary, and lube up that griddle top, and there we go.
01:18So the reverse sear is to build crest flavor. It's going to just taste that much better.
01:26And then obviously, like, when you season it and sear it, you want to hit all sides.
01:31So a big piece of meat like this, you're going to rest it for about 20 minutes.
01:35So obviously, I'm going to remove that probe, and as I'm done playing with it, we're going to slice it right down the middle.
01:41Always looking for that medium rare.
01:44You're going to see the quality of this beef.
01:47This bite was like biting through a filet mignon.
01:51Insane.
01:52This went into some fajitas and then some, so stay tuned for where this went.
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