I Cooked a Prime Rib in 10lbs of MSG (and ate it)

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Prime rib is the ultimate holiday roast and surprisingly easy to make. But around here we like to experiment, and cooking one completely covered in MSG was the answer! This one was mind blowing.

Here are some other things to keep in mind when cooking your prime rib:

1. Find a rib roast close to the “chuck” end (nearest the shoulder). These have the biggest cap muscle
2. Find a rib roast with good marbling
3. Trim off the first layer of silver skin
4. Remove bones and cook separately (optional)
5. Keep your oven or smoker around 250F and expect ~30 min/lb
6. Pull at 123F internal for medium rare
7. Rest for 30-60 min
8. Keep searing step short to avoid a grey band

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#ribeye #liquidgold #dryaged #primerib #dryagedbrisket #brisket #mediumrare #juicy #bbq #msg #holidays

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Max: MSG is fine if used in moderation.
Also Max: we're using 10lbs of MSG

charliecharlie

8:45 would've been an amazing flex to this video by having Uncle Roger walk in carrying "M.S.G. FUIYOH!!!" 😅😂

theaverageDon

You can definitely tell how much fun Max has making his videos

jackdiepenhorst

i laughed so hard thru this entire vodeo, the quality, jokes and the videography is gettin better and better every video, didnt know it was possivle, congrats mate

yuuki

Well done my friend. I think Uncle Roger must love this episode, cuz he love MSG.😂

Alexander-olgm

“How’s your steak?” “I believe it is being born at the moment, sir”

FORDFR

6:52 max can now officially be a serial killer for a side hustle 😂

alvinteji

Been wanting to try your jerky for a while and since my family is all split up for the holidays I figured I’d gift myself the max pack! Super excited and I love the content!

Onlyusemesuede

Really surprising that the dry aged rendered fat didn’t give it a dry aged flavor, though that waterfall of juices was insane! Compound butter and low and slow followed by the torch is definitely the way to go! Nicely done!

allamericancooking

I used to feel bad that I could never bring myself to eat turkey, but this is like the 6th time I’ve seen something that basically says “Turkey isn’t the best of meats” and I’m here for it.

elwiseguy

For that dry aged brisket, even if it's just the trimmings, adding it to chili is a gamechanger.

adambarron

That music selection is awesome just like always. Thanks Sofiya!

akonyak

Max never fails to make our mouths water

MaddenMann

I've been lurking your channel for a while now, but now you have a definite fan in me. As a Chinese person with a deep love of food and meat, I will definitely try one of these methods for my next rib roast, but I also want to give you mad props for shedding light on the awesomeness that is Hong Shao Rou, and then also making a Sichuan Chili Crisp flavored chicken jerky that I will very much have to order and try later.

I don't like cooking with it because I feel like the flavor is extremely powerful and overwhelming, but have you ever thought about any recipes with lao gan ma?

icarusdescends