Dry Aged Prime Rib with Beef Gravy
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a reverse seared Dry Aged Prime Rib, aged for 40 days in the Steak Locker. The flavor packed beef is served with a beef gravy jus, prepared from the dry aged beef trimmings.
Creekstone Farms Natural Prime Whole Ribeye Roast: https://www.creekstonefarms.com/collections/usda-prime-beef/products/natural-prime-ribeye-special-while-supplies-last
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/forty-day-dry-aged-prime-rib-beef-gravy-jus)
RECIPE COOKED ON: (https://www.atbbq.com/brands/yoder-smokers/yoder-smokers-pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html)
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*** TIME STAMPS ***
00:00 Intro
00:50 Trimming the Prime Rib
05:39 Seasoning the Prime Rib
06:44 Cooking the Prime Rib
07:18 Making the Beef Stock
11:01 Searing the Prime Rib
13:17 Making the Gravy
17:24 Slicing the Prime Rib
18:16 Let’s Have a Taste
18:53 Plating the Prime Rib
20:05 Outro
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You’re killing it, chef!
What are your thoughts on making the stock in an instant pot type of device?
your killing me smalls
rubber band with the parsley into the stock? really?
I've dry aged my own prime rib a number of times. I never thought to save the trimmings for stock or the excess fat for tallow. Genius. This is why I watch atbbq. Everything looks amazing. My mouth is watering watching that gravy pour over the prime rib. Amazing.
Love the no-waste mentality of this video. Great work, Tom. It looks amazing.
With the absence of bones, by definition wouldn’t that make this a beef broth rather than a stock?
Where can you buy the orange trays that you sometimes use in your videos?
But is it Wagyu?
Damn all that work dry aging, talking up this stock and gravy, cutting all those veggies… then adds store bought beef stock. The disappointment watching that was out of control.
Nice job Chef Tom !!!
Chef Tom needs a food network show!
Soooo jealous not to be tasting this with you…
Question: The black rubber gloves that I see you wearing, what are the reasons for that type and where can I get some.
Thanks from me down in Australia 😃👍
Do y’all sell the orange tray? I can’t find it on the site but noticed the logo on it.
Incredible. Well done.
Unbelievable lineup. Great job!
What gloves are you using? Can't believe you are touching hot irons and food with the same set of gloves.
This may just be the impetus I need to try dry aged beef. Excellent
Oh my gawd. That gravy.
This needs Yorkshire pudding and roast potatoes
This looks amazing. Nicely done.
What brand/model of smoker/cooker did you use for this? I've always wanted to try out my own dry aging, and this video may have just sent me on a more aggressive path.
Try using a tallow or butter on the meat side of the roast to reduce the loss from dry aging with the decal!
“I’m just happy eating this”
The first words that came to my mind were "hell yes". Congratulations Chef, that's a winner!
You outdid yourself on this chef!! This looks amazing. I must to attempt to do this for Christmas.
I just wanted to jump through my phone and help you eat it.
I've never been more jealous of a man than I am today, right now, watching this. "I'm just smiling…" nuff said.
Did you bend your probe or purchase like that? I like it!
Hey Tom, great job you do with this channel. I think you would like to take a look to Chilean “empanadas de pino”. You will get hooked.
Chef Tom….that and some creame spinach, and you got my kind of Christmas Eve dinner.
oh my goodness, can I please have your job 😂
I love how you walked through step by step and easy to understand. Following a lot of these cooking videos can be a nightmare when your not a pro
EPIC COOK!
Could you dry age some beef short ribs? That is by far my favorite bbq/smoked meat. It would be interesting to see how it turns out dry aged. Thanks for the great videos. Going to make a prime rib for Christmas
Happy Holidays Chef Tom! Thank you for providing me with a ton of content to help feed my family this year!
Happy Holidays! Is Chef Britt coming back???
Yes I have a setup to dry age.
Can you do a buffalo prime rib before Christmas, time per pound and temp 250 please
That gravy would be awesome as a base for say a beef cheek casserole/stew, I’d add a can of Guinness or ale to give it that beer/Irish flavour, leftovers would be straight into pie dishes perhaps with a crispy mash potato on top love your channel bro
I see the new fireboard.
Chef Tom, it's winter and good content is stick to your ribs recipes! Help us out! Great job on the roast!