Im from Alberta Canada Black Angus capital of the world . You guys are super ,love your videos, im a 30 year chef, but never did much butchering, Just love your videos, you have taught me so much ,Thank you, dont stop
you dudes totally rock. Thanks to your butchering a whole beef series, 2 friends and I bought a whole Red Angus steer. and were able to cut and vacuum seal the whole beef. from basic burger, to the primal cuts. I have butchered deer and elk, but this was one heck of an experience. the 2 best parts; we controlled the quality from start to finish and second is the low cost per pound - $ 3.00 per lb. (all costs included). yes that means the burger was $3.00 a lb, but so was the tenderloins and t-bones. your receipts are icing on my "beef cake"!
I been subscribed for a few years now! My mom got me watching you guys about 3 years ago. Lost her 2 years ago now. You guys are amazing and please don’t stop doing you! Love it!! And Happy Holidays to you and your families!!
I followed your recipe for a Christmas prime rib. My wife got me your seasoning pack so I used the butter and black seasoning. Cooked it on the large green egg and reverse seared was a great finishing touch. Roast came out perfect and the seasoning was fantastic. Big hit for Xmas dinner. Thanks for the timely video.
I’m so happy to have these videos. My grandfather was a butcher after he returned from WW2. He established a love of beef and grilling with in me. But I never had the thought to have him teach me his trade. I love the start to finish process of these vids. I’ve learned so much. Thank you guys. Merry Christmas
You guys are great . I am a journeyman meat cutter.with both wholesale and retail experience. Having also worked on the kill floor. Growing up in an environment much like your own. It’s great watching someone who knows what’s going on . I’m 73 and still Processing making sausage and jerky’s. I also taught the apprenticeship program at San Jose state university meat cutting program thru local 506 . Keep up the good work and keep that saw guide down closer to what you’re cutting ya!!
This is so helpful.Being a cheapskate,I struggle to find tender cuts of beef.Now I am beginning to understand how a cow is cut up,and where the parts are coming from.I have relied on the charts in my cookbook,but still am clueless.Watching you guys has been great for "fleshing out" the parts.Your explanation of your beginnings has been encouraging,too.Thanks for the show!
You guys are so inspirational to me its scary....you make me wanna change my whole way of life and making the 3 f's a big part of it. Family...food and faith cus i dont think i do enough of either of those so thank you very much for just being you guys!
If a guest at your table doesn't love those beef ribs you clearly need new guests! As a former butcher, & a hunter I loved how you started with some hanging beef, & really showed folks where the cut, & their food comes from.
Your killing me but its a good killing. Americas butchers. I can smell and taste when you go from start to finish cutting preping cooking. It brings back the good old days when my dad was a butcher for Jewel food store in Wheaton Illinois. My mother & Grandmother & Grandfather on my dads side of my family. Knew all cuts of meats. I learned well my self too. I'm so glad to be able to see and watch you do all of this. God bless you and your families for ever Amen. Keep up the great work you do! From a 73 year old carnivore meager from the 1950s to this day 2022!
Watching this when you said you can cut the meat to the persons preference I immediately thought yeah I'll take three inch slice from the center 🤤🤤. Awesome video guys I hope you and your family's have a wonderful Christmas.
Love seeing the absolute beginning to end and understanding the prime, choice, select, ?, grades. I thought that searing at the end was a bit much, until you cut into it. Definitely, “way to go”! Thanks, great video.
Just watched for a 2nd time this morning to get me motivated to reverse sear the perfect roast this afternoon! My mouth is watering! Thanks for the video guys!
I want you wonderful people to know how much I appreciate your videos. See, I'm a vegetarian. But I love to bbq and cook food for others. And I value the education you share. Because I have learned a bunch about meat as a whole. I appreciate the fact how your respect for the animal comes across. I have learned how to prep, cook, and serve meat. Just because I don't eat it. Doesn't mean I can't be a smart cook. Merry Christmas to you and your families.
Watching this for a second time, I remembered making a Crown Roast. With Christmas coming up that would be an awesome video to do. Yes I miss being a Butcher and you guys help bring back so many wonderful memories.
bought the butter and black seasonings and made a 6lb 2 bone PR based on the results of this video and it was the best Ive ever had. Awesome video, I learned a lot, especially some prep tips. Seasoning is amazing. Keep it rollin!
Bravo bravo. I have not been a student for 22 years since I graduated from barber College. Excellent grooming of the beards I must say. Seriously tho, the time and dedication that you have put into your craft and then to educate in such a manner is just amazing. Thank you. This has sparked my enthusiasm right were it needs to be.
Perfect Med-Well Rib! Here in the Dutch Caribbean and South America (except for Francis Mallmann) most do not like bark on our meats. I only use Salt and sometimes pepper. Very informative video. Thank you! 😍😍
Just a tip from someone who's been cooking no-rolls for 30yrs. professionally...don't wait until temp reaches 125 at center before taking it off heat yake it off at 115 to 118 at center let steam come off it then tent it tight for 15min. then loosen the tent &let some more heat escape & it will continue to cooking as those hot juices flow back to the center as it cools that's how you missed your rare & low mid-rare & went straight to high mid-rare to med. other than that reverse sear def.way to go, nice execution!
I’ve been watching you guys for about a year now. Have ordered a bunch of stuff (mostly seasoning) throughout that time. And I’m pumped you guys keep making new products. It’s seriously the best tasting seasoning I’ve ever had. The only negative thing I can say is that I can’t reach through my phone and have some of this prime rib it’s truly disappointing haha. You guys are great. I love the educational videos. From one meat enthusiast to another thank you guys.
Seriously, someone needs to work on this 4D immersive capability allowing us to reach in and pull food out of videos, as they did in Charlie and the Chocolate Factory🤤🤤🤤
I flat out agree , I have been watching not even a month and I have learned oh so much, in that short time, I am from the east coast,and I swear I didn't know bison was basically the same or very nearly the same as beef, now I have to find some in a local market. But wow I enjoy these videos big time. I have gotta try a bison stripped steak, as that is my favorite. I wonder is bison more expensive, it probably is,as there are not as many bison as cows.
Excellent video guys...just brilliant and so simple to follow....my butcher comes from a small village in County Wexford, Ireland and he rears his beef from the pasture to the table...so the quality is just so amazing because you know it is so fresh.....like yourselves......looking forward to getting a 4 bone prime rib and doing the reverse sear........cheers Michael
Great job with the rib roast! For presentation, If you want the bones to stay white, wrap wet paper towel and foil around individual ribs. Works really well with tomahawk steaks.
Absolutely the best looking prime rib I've ever seen. I could taste that butter and black blend crust and feel the tenderness of that meat. Awesome cook guys. I'll be ordering that 4 bone today and hitting up your website for some seasoning!
I cooked my first prime rib today, for a holiday party at my office. I don’t have access to a grill so I cooked it Sous Vide. If I learned one thing, it’s that preparation on prime rib is best when it allows the cut of meat to shine. It is so so good and hard to mess up. I hope Santa will bring me one of your seasoning blends!
Just brought home a 22lb 7 bone prime rib. Thanks!!! You boys just took away all my anxiety about what to do with it!! Obviously I overbought. Going to make it a 4 bone just like this and rotisserie it on my rectec!
New to the channel - my brother sent me this video as I prep our center piece for the first time without our mom this year. She took this British dinner to next level. Thanks for this walk through. Break down is much appreciated! Merry Christmas guys - love the beards!
Dear BB, Great vid! Also, that “Butcher’s Knot” that you use is the same one that I learned to tie down loads on a truck when the knot must *absolutely* not come undone!
You guys have the coolest frickin jobs man! Seth, you are an arteest with that boning knife my friend! A gosh durn Picasso. I wish I had a fraction of your butchery skills. As a novice backyard chef, I appreciate & love all of your content. God bless you guys & your entire family 🙏
I used to to see the old Butcher tie the knot like you did but I liked the knot where you used index and middle finger to loop the two cords in your hand. I’m sure you know what I’m talking about. Great video and commentary ❤❤❤❤❤
This brings a lot of memories guys, I was a meat manager for 24 years in a grocery store " Gary's Tom Boy " in Brooks Alberta Canada, I used to get my beef as sides of beef from a beef packing plant here called Lake Side Packers, I went and picked them up with our delivery van, usually two complete sides which are four quarters, then brought them to the store and broke them down, one side was processed for our display counter and the other side for freezer orders to costumers. I still miss those days, lots of heavy work but I really enjoyed the people and thousands of complements, I always made sure I placed a good product on display , if the product don't look great why the heck put it on display? the costumer is not going to buy it and then you have to redo it to something else like make sausage. It's sad to see that now of days the beef or meats are shipped to stores as block ready and such, the meat cutters only have to use a box cutter to place the product on display. I did it all, from hamburger to roast beef to steaks, the beef was fresh for days on display. I had the best meats in town, that's what my costumers said. I was so proud, you people know your stuff, thank you for the memories,
After reading the reviews on the Meater, I know why you were using your handheld digital thermometer..... I really enjoyed the video. I never use the platesetter (heat deflector) in my BGE, I want the rendered fat to drip into the coals and generate smoke. I'd be curious what your final, post 20 minute rest, internal temperature was...... You were correct, the perfect temperature for a prime rib is 125-130F, yours looked a little higher. I typically cook my prime ribs, 4-5 bone, at a little higher temperature (275-300F), I pull them off at 110-112F internal temperature and they STILL run up over 130 during a 30 minute tented rest..... I am going to try your 225-250F cooking temperature and shorter rest and see if I can get the final temperature to 130 or less. Great video, it's a "must view" for anyone apprehensive about cooking a prime rib.
Can I say again you two are amazing at what you do and you tell us how to cook it love it just wish that I could do it and eat it as I miss it so much mate Joe from England Great Britain thanks again Joe. All the best to you and your family
The last time I cooked a prime rib at home, I realized why it's better to cook at home versus going to a steak house... I got a rack of ribs with my prime rib.
Fantastic video!! Next time, would you put times on your next steps? I have no idea how long it took you to get the meat to the temperature you desired. I know it will very from grill to grill, meat to meat, but knowing the times it took y'all gives us an idea of cooking times.
I purchased 18 med. Shrimp and I love them fried in butter, but I used Black Bearded Butcher Blend Seasoning on both sides of the Shrimp 🍤 and WOW !! What a Grate Taste. Thank you so much for your VIDEO 'S Fredrick Koenig...
When someone says 'This is how I do it but not everyone does it this way but do as you wish' that is the opening line that they speak the truth. Then he says 'an old school butcher showed me this.' Not trying to validate anything...just saying. But at the same time validating everything. This is the kind of speech where you know this dude has the right method. He is humble and not trying to brag. My butcher will not tie my rib roast because he is an asshole...this method...perfect. These guys are amazing. Top score!
This show/ video is educational as well as graphic and super interesting. Intriguing too as the Guys are very very intelligent people and fun to listen too.
Man Oh Man, a good case of the Holiday drool! Thanks so much for the great video and the idea on cutting the bones off then retying on. I've never seen that and sorta embarrasses me to think something so easy would add to the cook so well. Thanks again and Merry Christmas to you and your families.
If you're not pre-salting (dry brining) a rib roast for 24-48 hrs you're missing the boat. A dry brine turns "choice" into "prime +" I started doing roasts, steaks, everything that way and it's amazing how much better grocery store grades of meat will be. About 2TBSP of salt and 1 TBSP of pepper for a roast that size
I love to take the bones and brown them well on all sides the day after. Get some good quality bone broth and simmer the bones for hours to make a delicious beef with barley soup broth. I finely dice the leftover prime rib meat and add just before the soup is done. I add carrots, celery, onion, garlic and barley to broth and simmer until the barley is tender before adding the beef cubes. I add beef broth and seasoning to taste and serve with some hot crusty bread slices with butter. A great meal made from leftovers.
I buy two 4 bone standing rib roasts at Christmas every year. One to eat and the other to freeze and eat later. I cut mine into 4 or 5 steaks (depending if we are cooking for our neighbor) salt and pepper and I get a very heavy sear on my Blackstone griddle. The amazing thing is...They run a special on rib roasts at $6.99lb for choice, bone cut and tied back. Two rows down are ribeye steaks at $13.89lb I see people buying those individual steaks all day instead of just cutting their own steaks. After seeing this video and looking at all that bark, I may have to go back to a whole roast. Thanks, great video
Just cooked a USDA Prime rib roast, boneless. Got it from Costco. It was 6 pounds. I took a stick of room temp butter and mixed in a tablespoon of herb de provence and a tablespoon of fresh black pepper. I slathered that mixture all over the outside of the roast and then liberally sprinkled kosher salt on the whole thing. Cooked it at 500 degrees (in a preheated oven) for 5 minutes per pound (5x6=30 min... +1 min for heat loss. Then I turned the oven off and let it sit in the oven for 2 hours. Do not open the oven. Don't even look at it. After 2 hours in the oven it is ready to cut and eat. It was absolutely the best prime rib I ever had.
Great tutorial, thank you. A standing rib roast is my favorite grilling product and challenge. My Thanksgiving 3 bone roast was my best ever, yet this tutorial may help surpass that for Christmas. You guys are awesome! Thank you! 🌲🥂
I absolutely love you're guy's videos. At the 20:41 mark you pulled the roast out and set it on a wood cutting board. The first thing I noticed is that your wood cutting board was bone dry. If it's a throw away board for a video then I understand but you would get so much more longevity out of your wood cutting boards by using a cutting board wax/oil combo. I'm not trying to nit pick. Just trying to inform you very knowledgeable dudes. I personally wasn't aware that wood needed to have monthly maintenance until I got into hand made Japanese knives and I screwed up wooden handle on a $400 knife. I would like to thank both of you for the content you create. You are both very knowledgeable and your artistic way of putting these videos together is very very enjoyable and informative. Much love bearded brothers!
To be fair, Prime Rib is a very easy piece of meat to cook. If you're doing it in the oven, it's just salt, stick it in the fridge for a day or two, season, sear, then just "low and slow" in the oven until you hit those internal temp targets. You have to be really out to lunch to muck up a prime rib roast.
Great video and tips as usual, guys! I think though that you missed an opportunity for additional seasoning by not adding some on the cut part of the roast that you tied onto the bones. I always do that and the results are the best! Merry Christmas!
WOW! I just discovered your channel and LOVE it! I’m just so excited to watch more of your videos. I absolutely appreciate that you take the viewer through the entire process from a side of beef to the table. I’m going to look through your archives to see if you do anything related to raising beef, to slaughter, to a full tutorial on butchering a full cow. OH, I hope so! I’m excited to learn more Big Green Egg and BBQ cooking tips as well. Thank you!💖
Awesome cook and prep Guys, my mouth was watering from start to finish. Thanks for sharing your expertise! Merry Christmas to the Bearded Butchers and your families!
Awesome video! I'm a meat cutter from NJ. Have only ever cut Primals. Never slaughtered. But I can cut any animal with 4 legs! And of course a bunch of 2 Leggett birds! I qould love to break down a whole Cattle! Awesome job guys very informative!
Fantastic. Nice to see I have been on the right track in cooking these. Don’t have an egg so I use my 26” Weber kettle to smoke and then sear. I actually give it a good sprinkling of kosher salt the night before, but then my rubs do not contain salt. Anyway, that looks great. Glad I stumbled across this channel and will have to watch some more.
We are going to try your prime rib method next weekend - already bought the Butter and Black blends! My green egg chef (son-in-law) asked about how long did the initial cook take to get internal temp to 110 degrees?
I love the reverse sear method for steaks/ribeyes. I'm going to do this for a xmas. Approx how long did it take in the first step to get from room/fridge temp to 105-110F on the meat probe? I heard you say it was in the 5-6lbs range.
I haven't cooked on an Egg. But at 225° last year my 10.5lb 7bone cut and tied piece took just under 3 hours to hit 110°. I also did the reverse sear. Cranked to 500, while the meat rests, just as they did, another 15-20 min. 125°. Le done.
I always cook a 5 rib roast for Christmas in my oven, but now that I have a smoker/Grill (WSM) and found your rubs, I think I am going to try it this year. Awesome, thanks… I may just ask my butcher to cut me two 4 rib roast this year. I have a lot of family to feed.
I am a journeyman cutter at a grocery store. I learned a few things, but I have learned more from this channel than anyone ever taught me in person.
It's crazy how these knives just slice through the meat like butter. So satisfying to watch.
Im from Alberta Canada Black Angus capital of the world . You guys are super ,love your videos, im a 30 year chef, but never did much butchering, Just love your videos, you have taught me so much ,Thank you, dont stop
Awesome, Chef Hal! Would love to hear more of your recipes for prime rib! 🙏
Ahh... the sound of that bandsaw. Takes me back to my childhood when every supermarket had a real butcher dept.
Reminds me of when the butcher said I was ready to use the band saw. Nothing like getting promoted to power tools :)
Right?!!! I miss those days so much.😢
I love the fact you guys are keeping the art of butchering alive and well, something we don't have in our neck of the woods.
Have you really checked? Besides our regular guy, I just found out that these guys are like 25 miles from me! You might be surprised!
you dudes totally rock. Thanks to your butchering a whole beef series, 2 friends and I bought a whole Red Angus steer. and were able to cut and vacuum seal the whole beef. from basic burger, to the primal cuts. I have butchered deer and elk, but this was one heck of an experience. the 2 best parts; we controlled the quality from start to finish and second is the low cost per pound - $ 3.00 per lb. (all costs included). yes that means the burger was $3.00 a lb, but so was the tenderloins and t-bones. your receipts are icing on my "beef cake"!
No other channel takes it from 0-11. Love to see the whole process. It puts it in a better perspective than other channels.
How have these guys not hit a million yet?!?!?!?!?!?! Lets go already!!!!
Of all the things I love about your videos, I love the most to watch those crazy sharp knives cut like everything is made of butter.
I been subscribed for a few years now! My mom got me watching you guys about 3 years ago. Lost her 2 years ago now. You guys are amazing and please don’t stop doing you! Love it!! And Happy Holidays to you and your families!!
Sorry for your loss man may she Rest In Peace god bless you brother
not sure I want a plumber cooking my dinner
?
I followed your recipe for a Christmas prime rib. My wife got me your seasoning pack so I used the butter and black seasoning. Cooked it on the large green egg and reverse seared was a great finishing touch. Roast came out perfect and the seasoning was fantastic. Big hit for Xmas dinner. Thanks for the timely video.
I’m so happy to have these videos. My grandfather was a butcher after he returned from WW2. He established a love of beef and grilling with in me. But I never had the thought to have him teach me his trade. I love the start to finish process of these vids. I’ve learned so much. Thank you guys. Merry Christmas
Yep 😮🎉g
Hands down, best prime rib cook video! Going from the butcher shop to your mouth. Thank you!
You got me convinced, it's prime rib for Christmas.
Can already tell it's going to be an amazing Christmas!
This is the way
Awasome. Looks fantastic.
Yupper same here
How about this Christmas??
You guys are great . I am a journeyman meat cutter.with both wholesale and retail experience. Having also worked on the kill floor. Growing up in an environment much like your own. It’s great watching someone who knows what’s going on . I’m 73 and still
Processing making sausage and jerky’s. I also taught the apprenticeship program at San Jose state university meat cutting program thru local 506 . Keep up the good work and keep that saw guide down closer to what you’re cutting ya!!
This is so helpful.Being a cheapskate,I struggle to find tender cuts of beef.Now I am beginning to understand how a cow is cut up,and where the parts are coming from.I have relied on the charts in my cookbook,but still am clueless.Watching you guys has been great for "fleshing out" the parts.Your explanation of your beginnings has been encouraging,too.Thanks for the show!
You guys are so inspirational to me its scary....you make me wanna change my whole way of life and making the 3 f's a big part of it.
Family...food and faith cus i dont think i do enough of either of those so thank you very much for just being you guys!
So glad to have inspired you, Dean!
I'm so glad that I ran across this video. On top of that, I see a Blackstone in the background that tells me I made the right choice in griddles.
Magnificent. When you started to cut into that prime rib with your huge knife, my jaw dropped, and I started to drool. Good job guys.
If a guest at your table doesn't love those beef ribs you clearly need new guests! As a former butcher, & a hunter I loved how you started with some hanging beef, & really showed folks where the cut, & their food comes from.
Those ribs are the best
Your killing me but its a good killing. Americas butchers. I can smell and taste when you go from start to finish cutting preping cooking. It brings back the good old days when my dad was a butcher for Jewel food store in Wheaton Illinois. My mother & Grandmother & Grandfather on my dads side of my family. Knew all cuts of meats. I learned well my self too. I'm so glad to be able to see and watch you do all of this. God bless you and your families for ever Amen. Keep up the great work you do! From a 73 year old carnivore meager from the 1950s to this day 2022!
Watching this when you said you can cut the meat to the persons preference I immediately thought yeah I'll take three inch slice from the center 🤤🤤. Awesome video guys I hope you and your family's have a wonderful Christmas.
I’ll take about 8 inches from the center
Think u
U to
0
@@dantethunderstone2118 that’s what she said.
Love seeing the absolute beginning to end and understanding the prime, choice, select, ?, grades. I thought that searing at the end was a bit much, until you cut into it. Definitely, “way to go”! Thanks, great video.
Just watched for a 2nd time this morning to get me motivated to reverse sear the perfect roast this afternoon! My mouth is watering! Thanks for the video guys!
I want you wonderful people to know how much I appreciate your videos. See, I'm a vegetarian. But I love to bbq and cook food for others. And I value the education you share. Because I have learned a bunch about meat as a whole. I appreciate the fact how your respect for the animal comes across. I have learned how to prep, cook, and serve meat. Just because I don't eat it. Doesn't mean I can't be a smart cook.
Merry Christmas to you and your families.
Watching this for a second time, I remembered making a Crown Roast. With Christmas coming up that would be an awesome video to do. Yes I miss being a Butcher and you guys help bring back so many wonderful memories.
These guys make butchering look so much fun. Mad respect for these guys.
Love from Pakistan 🇵🇰
bought the butter and black seasonings and made a 6lb 2 bone PR based on the results of this video and it was the best Ive ever had. Awesome video, I learned a lot, especially some prep tips. Seasoning is amazing. Keep it rollin!
We couldn't be happier to hear that! Thanks so much for the nice things you said!
I once suggested you guys should cut it and cook it and here you are doing it, THANK YOU.
Of course! 😉
This has been a tradition around our house for Christmas dinner for years now. I usually do it on the pellet grill and my favorite part is the bones.
I agree with you, the bones are the best.
Bravo bravo. I have not been a student for 22 years since I graduated from barber College. Excellent grooming of the beards I must say. Seriously tho, the time and dedication that you have put into your craft and then to educate in such a manner is just amazing. Thank you. This has sparked my enthusiasm right were it needs to be.
JUST FOUND YOU while I was searching for help to cook my Christmas prime rib... so glad I did! I'm feeling much less terrified! 😊 Thank you so much!
Perfect Med-Well Rib! Here in the Dutch Caribbean and South America (except for Francis Mallmann) most do not like bark on our meats. I only use Salt and sometimes pepper. Very informative video. Thank you! 😍😍
You guys are rock stars of the butchering world . The start to finish process is amazing!
Just a tip from someone who's been cooking no-rolls for 30yrs. professionally...don't wait until temp reaches 125 at center before taking it off heat yake it off at 115 to 118 at center let steam come off it then tent it tight for 15min. then loosen the tent &let some more heat escape & it will continue to cooking as those hot juices flow back to the center as it cools that's how you missed your rare & low mid-rare & went straight to high mid-rare to med. other than that reverse sear def.way to go, nice execution!
I’ve been watching you guys for about a year now. Have ordered a bunch of stuff (mostly seasoning) throughout that time. And I’m pumped you guys keep making new products. It’s seriously the best tasting seasoning I’ve ever had. The only negative thing I can say is that I can’t reach through my phone and have some of this prime rib it’s truly disappointing haha. You guys are great. I love the educational videos. From one meat enthusiast to another thank you guys.
Thank you for the wonderful comment, Chad! Which seasoning was the best according to your taste buds? 😉
Seriously, someone needs to work on this 4D immersive capability allowing us to reach in and pull food out of videos, as they did in Charlie and the Chocolate Factory🤤🤤🤤
I flat out agree , I have been watching not even a month and I have learned oh so much, in that short time, I am from the east coast,and I swear I didn't know bison was basically the same or very nearly the same as beef, now I have to find some in a local market. But wow I enjoy these videos big time. I have gotta try a bison stripped steak, as that is my favorite. I wonder is bison more expensive, it probably is,as there are not as many bison as cows.
Excellent video guys...just brilliant and so simple to follow....my butcher comes from a small village in County Wexford, Ireland and he rears his beef from the pasture to the table...so the quality is just so amazing because you know it is so fresh.....like yourselves......looking forward to getting a 4 bone prime rib and doing the reverse sear........cheers Michael
Yelp. Did this prime rib for Xmas and omg. Next year we’ll have a house full of people over. It was So awesome.
Thank you guys.
Man I could watch you guys all day long! Your knowledge and experience is amazing! Thanks for sharing this video.
Our pleasure!
My son-in-law is a butcher and he just put one of these in my freezer which is why I watched this video. Two thumbs up!
Great job with the rib roast! For presentation, If you want the bones to stay white, wrap wet paper towel and foil around individual ribs. Works really well with tomahawk steaks.
Oh my God !!! Your killing me !!! My favorite part is the cap. It doesn't get any better than that. Thank you for your videos.
As always you nailed it. I can't take this anymore. Your videos knock it out of the park. Thank you for the time you take to share this with us. Ted
This is your cue to get some prime ribs!
There are 2 Types of Butchers!! #1 "Bearded Butchers" #2 those who Wish they Were the "Bearded Butchers" You Guys Rock!
Absolutely the best looking prime rib I've ever seen. I could taste that butter and black blend crust and feel the tenderness of that meat. Awesome cook guys. I'll be ordering that 4 bone today and hitting up your website for some seasoning!
Its crazy how passion can be contagious...Bcz of you guys I want to take butchering classes 😁
I cooked my first prime rib today, for a holiday party at my office. I don’t have access to a grill so I cooked it Sous Vide. If I learned one thing, it’s that preparation on prime rib is best when it allows the cut of meat to shine. It is so so good and hard to mess up. I hope Santa will bring me one of your seasoning blends!
Just brought home a 22lb 7 bone prime rib. Thanks!!! You boys just took away all my anxiety about what to do with it!! Obviously I overbought. Going to make it a 4 bone just like this and rotisserie it on my rectec!
New to the channel - my brother sent me this video as I prep our center piece for the first time without our mom this year. She took this British dinner to next level. Thanks for this walk through. Break down is much appreciated! Merry Christmas guys - love the beards!
Good luck!
Waiting on your seasonings and Seth’s favorite knife kit. Prime rib is here and ready to go!
Appreciate you guy’s and all you do thanks Tim Turnbough
There's so many "perfect way" vids and recipes. I can't afford them all!
Hoping someday you'd get the chance to try them out!
Dear BB,
Great vid! Also, that “Butcher’s Knot” that you use is the same one that I learned to tie down loads on a truck when the knot must *absolutely* not come undone!
Cool! That's great!
You guys have the coolest frickin jobs man! Seth, you are an arteest with that boning knife my friend! A gosh durn Picasso. I wish I had a fraction of your butchery skills. As a novice backyard chef, I appreciate & love all of your content. God bless you guys & your entire family 🙏
I used to to see the old Butcher tie the knot like you did but I liked the knot where you used index and middle finger to loop the two cords in your hand. I’m sure you know what I’m talking about. Great video and commentary ❤❤❤❤❤
This brings a lot of memories guys, I was a meat manager for 24 years in a grocery store " Gary's Tom Boy " in Brooks Alberta Canada, I used to get my beef as sides of beef from a beef packing plant here called Lake Side Packers, I went and picked them up with our delivery van, usually two complete sides which are four quarters, then brought them to the store and broke them down, one side was processed for our display counter and the other side for freezer orders to costumers. I still miss those days, lots of heavy work but I really enjoyed the people and thousands of complements, I always made sure I placed a good product on display , if the product don't look great why the heck put it on display? the costumer is not going to buy it and then you have to redo it to something else like make sausage. It's sad to see that now of days the beef or meats are shipped to stores as block ready and such, the meat cutters only have to use a box cutter to place the product on display. I did it all, from hamburger to roast beef to steaks, the beef was fresh for days on display. I had the best meats in town, that's what my costumers said. I was so proud, you people know your stuff, thank you for the memories,
Alpha draco reptilian psycho race impersonating mankind
Talk about mouth watering. You guys sure know how to tease a poor boy. I love the way you roll
After reading the reviews on the Meater, I know why you were using your handheld digital thermometer..... I really enjoyed the video. I never use the platesetter (heat deflector) in my BGE, I want the rendered fat to drip into the coals and generate smoke. I'd be curious what your final, post 20 minute rest, internal temperature was...... You were correct, the perfect temperature for a prime rib is 125-130F, yours looked a little higher. I typically cook my prime ribs, 4-5 bone, at a little higher temperature (275-300F), I pull them off at 110-112F internal temperature and they STILL run up over 130 during a 30 minute tented rest..... I am going to try your 225-250F cooking temperature and shorter rest and see if I can get the final temperature to 130 or less. Great video, it's a "must view" for anyone apprehensive about cooking a prime rib.
Can I say again you two are amazing at what you do and you tell us how to cook it love it just wish that I could do it and eat it as I miss it so much mate Joe from England Great Britain thanks again Joe. All the best to you and your family
The last time I cooked a prime rib at home, I realized why it's better to cook at home versus going to a steak house... I got a rack of ribs with my prime rib.
My Granddaughter lives in Maysville Ky. Across the river from Ohio. Enjoyed.
Fantastic video!! Next time, would you put times on your next steps? I have no idea how long it took you to get the meat to the temperature you desired. I know it will very from grill to grill, meat to meat, but knowing the times it took y'all gives us an idea of cooking times.
I purchased 18 med. Shrimp and I love them fried in butter, but I used Black Bearded Butcher Blend Seasoning on both sides of the Shrimp 🍤 and WOW !!
What a Grate Taste. Thank you so much for your VIDEO 'S Fredrick Koenig...
This just made our Christmas! Thank you guys, absolutely crushed it thanks to this vid, the roast turned out amazing!
It looks like you have everything covered in your operation. I’m impressed.
Awesome stuff, always cool seeing how these things are done.
More to come!
Thank you for taking the time to not only butcher the cow but process it and cut and cook it. Love this channel thank you Butchers and happy holidays
Wow, looked outstanding. Thanks for showing us the entire process.
When someone says 'This is how I do it but not everyone does it this way but do as you wish' that is the opening line that they speak the truth. Then he says 'an old school butcher showed me this.' Not trying to validate anything...just saying. But at the same time validating everything. This is the kind of speech where you know this dude has the right method. He is humble and not trying to brag. My butcher will not tie my rib roast because he is an asshole...this method...perfect. These guys are amazing. Top score!
You guys make this look so dang easy and delicious!! Absolutely stunning dinner piece!
This show/ video is educational as well as graphic and super interesting. Intriguing too as the Guys are very very intelligent people and fun to listen too.
We're deeply honored, Jon! Thanks!
Man Oh Man, a good case of the Holiday drool! Thanks so much for the great video and the idea on cutting the bones off then retying on. I've never seen that and sorta embarrasses me to think something so easy would add to the cook so well. Thanks again and Merry Christmas to you and your families.
Always welcome! Merry Christmas to you and your fam, too!
So glad to hear you say old school and no reason to change.
If you're not pre-salting (dry brining) a rib roast for 24-48 hrs you're missing the boat. A dry brine turns "choice" into "prime +" I started doing roasts, steaks, everything that way and it's amazing how much better grocery store grades of meat will be. About 2TBSP of salt and 1 TBSP of pepper for a roast that size
Great Point. There was no prime available, so I got a Choice from Costco. I'll be doing that the day before.
Yes, you are exactly right. You can't beat a Dry Brine. I can't wait to try these rubs. That looked Delicious!!! :)
Would you recommend fresh ground pepper and fresh ground salt over the canned varieties?
Would Kosher salt work better?
What you meant to say was, Dan was like a blister. Showed up after the work was done.
Nice work gents!
Excellent cook.
I love to take the bones and brown them well on all sides the day after. Get some good quality bone broth and simmer the bones for hours to make a delicious beef with barley soup broth. I finely dice the leftover prime rib meat and add just before the soup is done. I add carrots, celery, onion, garlic and barley to broth and simmer until the barley is tender before adding the beef cubes. I add beef broth and seasoning to taste and serve with some hot crusty bread slices with butter. A great meal made from leftovers.
What is this "leftover prime rib meat" you speak of??? Never seen it. lol Good ideas.
I buy two 4 bone standing rib roasts at Christmas every year. One to eat and the other to freeze and eat later. I cut mine into 4 or 5 steaks (depending if we are cooking for our neighbor) salt and pepper and I get a very heavy sear on my Blackstone griddle. The amazing thing is...They run a special on rib roasts at $6.99lb for choice, bone cut and tied back. Two rows down are ribeye steaks at $13.89lb I see people buying those individual steaks all day instead of just cutting their own steaks. After seeing this video and looking at all that bark, I may have to go back to a whole roast. Thanks, great video
Just cooked a USDA Prime rib roast, boneless. Got it from Costco. It was 6 pounds. I took a stick of room temp butter and mixed in a tablespoon of herb de provence and a tablespoon of fresh black pepper. I slathered that mixture all over the outside of the roast and then liberally sprinkled kosher salt on the whole thing.
Cooked it at 500 degrees (in a preheated oven) for 5 minutes per pound (5x6=30 min... +1 min for heat loss. Then I turned the oven off and let it sit in the oven for 2 hours. Do not open the oven. Don't even look at it. After 2 hours in the oven it is ready to cut and eat. It was absolutely the best prime rib I ever had.
Gonna use that
@@nostradamus7648 its a really good cooking method for sure. can confirm that. get the deep roasted taste that way
That’s exactly how I cooked the last prime rib & it was perfection!❤
Great tutorial, thank you. A standing rib roast is my favorite grilling product and challenge. My Thanksgiving 3 bone roast was my best ever, yet this tutorial may help surpass that for Christmas. You guys are awesome! Thank you! 🌲🥂
I absolutely love you're guy's videos. At the 20:41 mark you pulled the roast out and set it on a wood cutting board. The first thing I noticed is that your wood cutting board was bone dry. If it's a throw away board for a video then I understand but you would get so much more longevity out of your wood cutting boards by using a cutting board wax/oil combo. I'm not trying to nit pick. Just trying to inform you very knowledgeable dudes. I personally wasn't aware that wood needed to have monthly maintenance until I got into hand made Japanese knives and I screwed up wooden handle on a $400 knife. I would like to thank both of you for the content you create. You are both very knowledgeable and your artistic way of putting these videos together is very very enjoyable and informative. Much love bearded brothers!
Would love to see a pork prime done start to finish! Maybe how to do a crown roast as well.
Thank You for the video of prime rib from start to finish, it looked out of this world. Please Take Care of your selfs.
You guys make it look sooooo easy ❤️
To be fair, Prime Rib is a very easy piece of meat to cook. If you're doing it in the oven, it's just salt, stick it in the fridge for a day or two, season, sear, then just "low and slow" in the oven until you hit those internal temp targets. You have to be really out to lunch to muck up a prime rib roast.
First Unbelievable Butcher skills! The knowledge you give us on cuts is Fantastic Thanks for all you do!
You bet!
Great video and tips as usual, guys! I think though that you missed an opportunity for additional seasoning by not adding some on the cut part of the roast that you tied onto the bones. I always do that and the results are the best! Merry Christmas!
I can tell these guys are pro butchers! they still have all their fingers
WOW! I just discovered your channel and LOVE it! I’m just so excited to watch more of your videos. I absolutely appreciate that you take the viewer through the entire process from a side of beef to the table. I’m going to look through your archives to see if you do anything related to raising beef, to slaughter, to a full tutorial on butchering a full cow. OH, I hope so! I’m excited to learn more Big Green Egg and BBQ cooking tips as well. Thank you!💖
NOTHING more delicious than Prime Rib!
Can't agree with you more! 💯
Awesome cook and prep Guys, my mouth was watering from start to finish. Thanks for sharing your expertise! Merry Christmas to the Bearded Butchers and your families!
Awesome video! I'm a meat cutter from NJ. Have only ever cut Primals. Never slaughtered. But I can cut any animal with 4 legs! And of course a bunch of 2 Leggett birds! I qould love to break down a whole Cattle! Awesome job guys very informative!
Awesome video. You guys work so great together. Keep up the great work.
Thanks so much!
I always put some herbs, salt and pepper in between before I tie it back together. I’m salivating.
Looks great guys! I'm thinking I will try one in a couple days. About how long did the prime take at 250 degrees to reach temp?
Fantastic. Nice to see I have been on the right track in cooking these. Don’t have an egg so I use my 26” Weber kettle to smoke and then sear. I actually give it a good sprinkling of kosher salt the night before, but then my rubs do not contain salt. Anyway, that looks great. Glad I stumbled across this channel and will have to watch some more.
We are going to try your prime rib method next weekend - already bought the Butter and Black blends! My green egg chef (son-in-law) asked about how long did the initial cook take to get internal temp to 110 degrees?
This is the exact same question I have.
I'm pretty sure I shed a tear watching this.
I love the reverse sear method for steaks/ribeyes. I'm going to do this for a xmas. Approx how long did it take in the first step to get from room/fridge temp to 105-110F on the meat probe? I heard you say it was in the 5-6lbs range.
I haven't cooked on an Egg. But at 225° last year my 10.5lb 7bone cut and tied piece took just under 3 hours to hit 110°.
I also did the reverse sear. Cranked to 500, while the meat rests, just as they did, another 15-20 min. 125°.
Le done.
I always cook a 5 rib roast for Christmas in my oven, but now that I have a smoker/Grill (WSM) and found your rubs, I think I am going to try it this year. Awesome, thanks… I may just ask my butcher to cut me two 4 rib roast this year. I have a lot of family to feed.
Nice job guys!🤘
Dan,by far, has the best beard!! You guys are the best!
All the great things in life. Merry Christmas all 🎄