These are the saddest most uncultured comments. It's not raw, it was cooked sous vide... Sealed in a vacuum in the water bath. It's not blood people, blood is thicker and deeper red. I'm not saying or forcing anyone to eat something they don't like or are uncomfortable with, I just can't do the ignorance. This is cooked beautifully and would easily be $45 per plate at a finer restaurant
Thank God I found the other adult in the room. I'm feeling like high school biology and chemistry aren't teaching anything and home economics is now called life skills. What a disaster
man im not tryna be an ass, but ur insane. The term "destroyed," refers to as ruined. I guess you havent seen the way some other people season and cook prime rib.
Я люблю стейками делать ,потому что там корочки больше и она хрустит,а когда такой кусок внутрення часть скорочкой только по бокам,а если в гриле так вообще бомба с запахом дымка.
Putting that cooked prime rib back on the dirty cutting board is crazy, I kept looking at that board throughout the video. Also, I don't like sous vide, you get more even cooking/color and no gray band, but the trade-off is the fat doesn't render properly. Properly rendered fat taste so~~ much better.
@@owenmccord5078 Medium well . Just hate blood / renderings dipping out of it . It’s just preference. I know but I respect everyone’s opinions and preferences
I don’t mind the cooking techniques, all executed well. I prefer prime rib at this ideal temp and color but it didn’t look like it rested long enough, the cutting board was drenched and I hated it wasn’t wrapped in butcher’s twine to keep its shape better.
Я помню из детства, как моя бабушка делала говядину в гусятнице! Получалось что-то между этим и рваным мясом! Безумно вкусно!!!! Но был один недостаток!!! Долго готовилось. Соус от мяса, на дне чугунной кастрюли был просто божественный ❤
You can also slice it and cook each slice for fice minutes using the same ingredients and it will just taste the same. You will have almost 36 hours to do a lot of other activities.
Бро что ты делаеш с моим желудком и вкусовыми рецепторами! Знаешь как называют мастера своего дела? Его называют Дока.Так вот тебя можно смело называть Дока! 👏👍👏
В чем прикол делать жареную корочку, если внутри оно прямо сырое, оно даже не теплое внутри, это же опасно настолько сырое есть. Тогда не жарьте вообще, сразу сырым ешьте😂!
Bardzo ciekawi mnie gotowanie próżniowe bo chyba tam się dzieje ścinanie komórką po komórce i to do jakiegoś momentu aby nie za mocno więc to może mieć jeszcze posmak surowego mięsa
@@cerebrocandente few things : - you understand english but chose to write in spanish - in my country everyone would say that's a normal cooking - is the opinion of the majority of a comment section by default right ?
If you sear such a big chunk the ratio seared vs non seared is very small: less bites with tasty seared outside. Just sear per thick slice i would say.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
24h on the fridge and this lazy mother.... doesn't clean the table!
That’s my cutting board and I was seasoning it overnight 😂
Got'em.!! Hahahaha
HM GREAT!!!
@@meat.hangeroh ok😂😂😂
I knew this would make me mad. 36 hours and you can still catch the heartbeat of this cow.
if u enjoy eating over cooked meat just say that
Shit I'm with you bro, that shit was still breathing
I with you. He even slammed it meat down like he was pissed.
hahahahaha
Its prime rib its supposed to be that color
+: How many years you want your beef to be cooked, sir?
-: yes.
very original 🙄
Casi sale corriendo la carne..
Gross asf .
🤣🤣🤣🤣🤣
A quick sear doesnt cook anything, it is just for better flavor and better color.
He only cooked it 1 time
A good vet could bring that back to life 😮
😂😂😂😂😂😂
That's a new one
😋😋😋💪
You can sous vide a steak with internal temping for 12 hours and internet people will still tell you it's raw
@@Rainprice9204 sous vide my arse ! 😂😂😂😂
These are the saddest most uncultured comments. It's not raw, it was cooked sous vide... Sealed in a vacuum in the water bath. It's not blood people, blood is thicker and deeper red. I'm not saying or forcing anyone to eat something they don't like or are uncomfortable with, I just can't do the ignorance. This is cooked beautifully and would easily be $45 per plate at a finer restaurant
Chaaaaama o veterinario que ainda esta viva,amoooo demais
Kkkkk
Subscribed before seeing the ending! Looks so delicious!
You can still hear it breath man
My mouth is absolutely watering right now!!! Looks delicious!!!
It’s incredible to me how many people know absolutely nothing about beef… this is cooked to perfection. Beautiful job 😍
Thank God I found the other adult in the room. I'm feeling like high school biology and chemistry aren't teaching anything and home economics is now called life skills. What a disaster
dude just destroyed a perfectly good prime rib
man im not tryna be an ass, but ur insane. The term "destroyed," refers to as ruined. I guess you havent seen the way some other people season and cook prime rib.
we don't put ketchup on our prime ribs here poe boy
Legend has it that this meat ate the vegetables that were put on the plate.
Amazing how 2 or 3 degrees makes such a difference. 130F is a bit rare for me, but 132 and I'm happy.
36 h and still fucking raw 😂😂😂
fr
Oh god. Simpletons. Have y'all never heard of medium rare?
Perfectly okay to eat. I’ll eat the trimming when I’m fixing up a huge slab of
Après, vu l'épaisseur du steak, si tu le veux bien cuit il faut qu'il soit cramé dessus dessous, le couper en deux est plus raisonnable !!!
no
Я люблю стейками делать ,потому что там корочки больше и она хрустит,а когда такой кусок внутрення часть скорочкой только по бокам,а если в гриле так вообще бомба с запахом дымка.
Вот и я говорю .Что не сырое я мясо жарю ,а жена кричит ,что красный сок льется 😅😊
Meu pai gaúcho teve um infarto vendo esse vídeo!😢😢😢
Tanto timpo de preparación y quedó cruda 😢?
Best salad that i have ever seen
Eu acho que se chamar um veterinário,ainda dá p salvar 😂😂😂
Cow:
-I can still hear you
Después de 36 horas el trozo de carne le hizo mujido
Como argentino y gran fanatico de la carne, debo decir mi estimado, te quedó brutal!!!
Le quedó vivo
Quedó brutalmente crudo. El ser humano descubrió el fuego para que dejáramos de tragar alimentos crudos, manga de giles.
Caralho mano, carvão, grelha e cerveja, rápido prático e saboroso.
By the comments you can tell a lot of folks havent had prime rib 😂
1000 класс, что творит камерунец 🤝 ✊ 👍.
Не надо делать из еди култ ,поели и на работу
Que vaca para resistente!
Todo lo que le han hecho y sigue viva!
😂😂😂
Bro had that salt on the bench for 24hrs
llama al veterinario que si le ponen un par de vacunas sale caminando. jajaja
Looks prefect to me. Nicely done.
cooked in the outside, 100% raw in the inside. Let’s eat like a Lion 🦁
14 days later and we can think about eating
Todo esse trabalho para no final fritar a carne no óleo de soja 😂😂😂😂
Isso nao é nada. O que me deixa louco que sempre fazem o mesmo (tempero) manteiga, alho triturado com Thyme ou Rosemary. 🤦🏻♂️
Looks amazing!
Esa res aún respira hay tiempo para salvar 😢
Sigue vivo!!!! Es una superviviente!!!
Is the suvi needed ? In my opinion just sear it then oven cook it is better cause it's more practical .. Idk i maybe wrong
I don’t know why you made this video. Just serve it raw.
Americans are so sensitive.
Thats medium in most of the developed countries
@@WalterModel45 I'm pretty sure you mixed continents/countries my friend. Coming from a European.
@@amrushaban9223 ?
Have you ever even had a prime rib?
Medio? Medio asqueroso sera@@WalterModel45
How the loyal king from the 17th century has his steak prepared and served
The fat cut was totally unnecessary to me and that was damn raw at the end 😮😮
Slow cooking 😂
Un buen veterinario o una curandera de campo te revive esa vaquita🐮😂😂😂😂😂😂😂😂😂😂
I like my stead dead not still alive....and well done in 7mins
Table still coverd in salt after 24hr brine is wild!
its salt
its salt
its salt
Un veterinario la alcanza a salvar esa madre
Gorgeous. I was surprised that you removed the whole fat cap. Is that only because you used sous vide? Would you do that if you were oven roasting it?
cosinen la carne hasta q deje de decir muuuuuu , ese corte todavia esta vivo
اره اره عینک والکی گرفتی واقعاداشم ولی جایی ک رفتی داش خیلی باهاله حال کردیم ماهمگی باهم تورومیبینیم انگاراونجاییم باتوآیسان داشم عشقی عشق❤❤❤❤❤❤❤
36 hours and that thing still alive lol
129 degrees for 12 hours in a sous vide is an incubator. You will never forget your first steak food poisoning.
87 grados whit vapor try dis 12 HOUARS
beef is not a problem, even raw !
@@sachaburki8535 It actually says on the manufacturers website to not go below 130 for more than 2.5 hours due to food safety concerns.
@@fergusferguson4782 C or F?
"IT'S RAW" G.Ramsay
Gracias señor, pero pense en rápido y listo, tengo hambre sabes
Putting that cooked prime rib back on the dirty cutting board is crazy, I kept looking at that board throughout the video. Also, I don't like sous vide, you get more even cooking/color and no gray band, but the trade-off is the fat doesn't render properly. Properly rendered fat taste so~~ much better.
Imagine not knowing how your steakhouse cooks prime rib, bum
Drop that thing boyyyyyyyyyyyy😂😂😂😂😂😂
bro is still raw
З6 часов? Серьёзно? Зачем столько времени мучать труп убитого животного? Его нужно съесть сразу! 🤣
"Moooooooooooooo..... I am still alive"
Si aumentan el volumen pueden escuchar un "Moooou..."
Осталось отрравить это мясо в космос, всё остальное он сделал.
That looks to be super tender. Amazing
Super raw 😩 lol 😂 it’s a joke guy but fr it’s a bit undercooked
@@shhhhh.242Nope it’s not, that’s medium rare
@@gabrielmassimo8799 😕 Yeah not my speed.
@@shhhhh.242
That’s medium rare.
How do you like your prime rib cooked?
@@owenmccord5078 Medium well . Just hate blood / renderings dipping out of it .
It’s just preference. I know but I respect everyone’s opinions and preferences
Great cuts. Now put it back in the pan & cook it some more.
I don’t understand why your channel isn’t bigger than it should be. Absolutely underrated content.
“Isn’t bigger than it should be”☠️
Oui et non à la fois il pourrait expliquer ce qu il fait !
So is a prime rib just a giant chunk of rib eyes?
I don’t mind the cooking techniques, all executed well. I prefer prime rib at this ideal temp and color but it didn’t look like it rested long enough, the cutting board was drenched and I hated it wasn’t wrapped in butcher’s twine to keep its shape better.
Where are you at!? I am on THE way! 🍻
Я помню из детства, как моя бабушка делала говядину в гусятнице! Получалось что-то между этим и рваным мясом! Безумно вкусно!!!! Но был один недостаток!!! Долго готовилось. Соус от мяса, на дне чугунной кастрюли был просто божественный ❤
She's still alive sir!!!!!
that is prepared in sous vide so there is no way it can be raw, it is edge to edge medium rare
los filetes que corto, quedaron buenos para la parilla y que queden bien cocidos
Perfection!
You can also slice it and cook each slice for fice minutes using the same ingredients and it will just taste the same. You will have almost 36 hours to do a lot of other activities.
You're acting like he sat and waited for 36 hours. Total prep time and finishing it was probably 45 minutes.
@cameronbrownjr.9369 I meant you can get the same result instantly and enjoy your meal the same day and not the next.
Бро что ты делаеш с моим желудком и вкусовыми рецепторами! Знаешь как называют мастера своего дела? Его называют Дока.Так вот тебя можно смело называть Дока! 👏👍👏
two hours in the oven covered in thick bacon, same thing.
Et pişmedi mühürlendi. Daha çiğ duruyor.
В чем прикол делать жареную корочку, если внутри оно прямо сырое, оно даже не теплое внутри, это же опасно настолько сырое есть.
Тогда не жарьте вообще, сразу сырым ешьте😂!
12 часов в сувиде варилось, не сырое уж точно)
В чем прикол вообще 36 часов готовить мясо, а внутри на срезе как сырое. Скка а просто не вариант пожарить👏🤣🤣🤣🤣🤣🤣
24 horas en la nevera y aun no pudo limpiar la mesa.
Bardzo ciekawi mnie gotowanie próżniowe bo chyba tam się dzieje ścinanie komórką po komórce i to do jakiegoś momentu aby nie za mocno więc to może mieć jeszcze posmak surowego mięsa
Xomkuu xali 😯
Looks great, idk why people say it's raw, it seems some people only eat beef when it's brown with no shade of red
A todos les parece crudo y a vos te parece que los reros son los demás. Como con Israel.
@@cerebrocandente few things :
- you understand english but chose to write in spanish
- in my country everyone would say that's a normal cooking
- is the opinion of the majority of a comment section by default right ?
Недоварене м'ясо😂 багато зайвих рухів і спецій
If the dude likes it more
raw, so be it. You do you
En Argentina si vemos que tratan la carne de esta manera , le damos 2 años de arresto en un asador criollo ....
Amooooo. Asi se cone carne!!!🎉🎉🎉🎉🎉❤
Всё понимаю, но моё нутро восстаёт против готовки в пластике. Есть металл, стекло, керамика.
Still alive
Can you pass me the Povidone Iodine instead of the mustard 😂😂
Made me suscribe!!
Q buena manera de jugar con la comida...😢
Наоборот нужно делать по идее,чтобы соки внутри оставались...
spend a long long times to prepare… but when you eat just spend less then 5 minute😂
Столько действий, чтобы жрать сырую говядину?
I swear I heard that thing fucking moo as it hit the plate. Holy shit.
I believe its still eating grass
It's literally medium rare
Obsession with sous vide
He's alive!!!!!
If you sear such a big chunk the ratio seared vs non seared is very small: less bites with tasty seared outside. Just sear per thick slice i would say.
Nicknamed the Sledgehammer.
Seems like a lot of work for it to come out brown
Serious question why do you take off the fat at the beginning?
Todavia escucho la baca a siendo muuu
Its raw inside... Dude.