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

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.

[jacksonnolasco]

this guy keeps on pushing the boundaries on every episode. its no surprise if he eats a dinosaur fossil the next time i watch his video.

[thomaschristopherwhite]

That chef is bad ass. The level of care and patience he put into this only to discover that it's not up to his standards of flavor. Weaker men would've been in love with their own efforts and settled on other people's standards and not bother to push the limits.

[ginolorenzo]

Host: this is the best prime rib i've had
Chef: i wouldn't even serve this

[hoot]

“What do you have for next time?”

“Nothing, I don’t want you to come back”

[kyokel]

i love this chef and all his experiments it really shows the love and care he has for food

[gantz]

I like chef's brutal honesty at the end. "I wouldn't use this." Even after all that work. What greatness us made of

[tominator]

Lmao at the end the chef was basically like "yeah this was a waste of time"

[clightning]

"Its a bit overcooked for my taste”.... take him to the farm & let him bite the cow next time..

[CountryBoy]

Nick should just burying a hunk of meat in a time capsule and dig it up in like 20 years and then let us know if it is the platonic ideal or not

[Movie_Games]

129 degrees is overcooked? Sounds like he's saying that to be edgy. That was cooked perfectly.

[isaaclong]

Idk if it's just me, but Nick has a very artificial personality. He talks up the food like it's the absolute best thing he's had, but there's no genuineness or compassion in his face or tone at all. He just says it to try to look professional and knowledgeable. It was especially irking how at the end when the chef said he thought it wasn't great, Nick redacted his words about it being absolutely amazing, and said "the last two were a bit gonzo lately." On the other hand, I find the chefs contrast to that personality absolutely delightful though. I love how he's so genuine and personally wants to better his food before serving it. He doesn't lie about the food being great just because it took a lot of time, effort, and resources. He's completely honest about the outcome and cares deeply that his creations are cravable and desirable. Much respect

[timjung]

I love this chef. No pretentious, hipster nonsense. He takes his craft seriously and with pride, and strives for perfection with objective experimentation. His belief that food should be cravable attests to his priorities: Taste is most important with food (as opposed to just being different for the sake of being different).

[jgbuonanno]

Chef saved the good prime rib in back.Served the shwag.Tired of this dude tryin to get free steaks.

[josephjoestar]

“Overcooked for me” then comes out a perfect rare lol

[hassanilu]

nick is getting better.i think he reads the comments

[svetlanaz]

spider web elbow tattoo + sweater vest. what a muppet.
he unlocked a whole new category of douchiness.

[orzoo]

Host: This is one of the best pieces of meat I've ever had period.
Chef: I wouldn't even use this.

[artymowycz]

This chef is awesome. seems like a loving and humble guy.

[BIackCadillac]

I love the chef, he's got such high standards. He was like no... I wouldn't serve this, food should be cravable. In my opinion he's right, just because something is interesting doesn't mean its good. This was an interesting experiment but in reality it just didn't turn out the way it was supposed to.

[davidelithorpe]

Watch the chef's face near the end when Nick calls his masterpiece/experiement, "Gonzo".
Utter pain.