|So it is, technically, mexican food|
|See there, where it conveniently says "rib"?|
Prime rib is one of the 8 primal cuts of beef. It's name stems from the fact that a number of other cuts derive from it, not from its quality. Semantics notwithstanding, however, even the shittiest cow will give great meat from this area. Here's why: it has the perfect ratio of meat:fat:bone to impart flavor and texture. The muscles involved are not regularly excersized, so they then to be a lot more tender than other parts. And fuck it, it just looks fucking awesome to hold it, Fred Flintstone-style.
|Lok at the SIZE of these fuckers|
|See that EPIC MARBLING right there!? and it was slaughtered 24hrs prior. Carnivore Nirvana right there|
|This is the brisket flat. Pull it off slowly and carefully, then save it for some pot roast|
|The fat has been trimmed and saved. Some retouching is needed near the vertebral processes, though|
|Yeap, cheap-ass olive oil. No need to splurge the benjamins here|
|Sort of rosemary pesto|
|Alternatively, if you're about to cook, you can leave the meat to air-dry with the salt rub on for 30 minutes, unrefrigerated.|
While the bacon fries (we're fucking multitasking, bro!!!), roughly chop 4 very large onions, then put them in a pot with 500 ml of white vinegar and 500 ml of chicken stock, 1 cup of sugar, and salt and pepper. No need to reduce it, just heat it until the onions are cooked through.
|I like it french, sue me. I also like it "A L'Ancienne" because it's got whole mustard seeds and they pop in your mouth like little spheres of deliciousness|
Once it's homogenous, dump it all (while still hot) on your potatoes. They will look soupy. It's ok. After a while, the spuds will absorb the dressing. Sprinkle chopped chives or scallions for garnish and let it sit for a few hours.
Now back to the meat. Start your grill and set the meat, bone side-down, about 3 inches from white-hot coals. Keep some water handy to put out the flames, coz the fat will catch fire like a motherfucker. Leave it like this for 40 minutes, then flip and cook for another 20.
|See that? Like a Motherfucker|
|Pictured: a BITCHING Rib steak|
|You will forgive the shitty last pic. It was a halloween party and I was near-shitfaced|
This is grass-fed beef, it has a very unique, strong flavor that needs something deep and assertive. Strong tanins and notes of wood and berries, like an Argentine or Mexican Merlot, should do the trick.
Blackbird Vineyards produces consistently excelent Merlots every year. If you got the $90, by all means, try it. If, like me, you depend on birthday gifts to drink like that, L. A. Cetto's Nebbiolo Reserva Privada is an excellent and affordable choice.
Grilled Whole Prime Rib and Warm German Potato Salad
Serves 14 - 18 (there's calculators in every cellphone if you need to trim it down, hater)
For the meat:
2 whole (18lbs each) Prime Ribs, trimmed. Anywhere from 6 to 8 bones in each one.
Fresh rosemary, olive oil and sea salt
For the Salad
5 lbs potatoes, boiled, peeled and cubed
2 lbs bacon, fried, fat reserved
4 large onions, chopped
1 cup sugar
1 jar (210g) Stone-ground Dijon mustard
500ml vinegar (white or cider)
500ml chicken stock
Salt and pepper
Chives or scallions, chopped
- Blend the oil and rosemary, mix with sea salt to make a green paste and cover the meat. Let it rest for at least 1 hour.
- Place the vinegar, chicken stock, sugar and onions in a pot and simmer until the onions are cooked through.
- Reheat the bacon fat and add enough oil to measure 2 cups, then dissolve the mustard in this fat.
- Mix the fat and mustard with the vinegar and onions, then dump that shit over your potatoes.
- Sprinkle with chives and bacon and let rest
- Grill the meat bone side down over white-hot coals for 40 mins, then flip and cook for another 20 mins for meduim-rare to medium. Let it rest 15 mins before carving. Keep the flames down or you'll fuck it up.
- Carve, serve, stay fucking awesome
- Prove your awesomeness even further and leave a fucking comment.