The video is a cooking tutorial on how to prepare and cook a piece of prime rib, a typical dish for December dates. The presenter starts by taking out a 43.7 kg piece of prime rib and marveling at its marbled and high-quality meat. They proceed to remove the bones with a sharp knife, following the curved shape of the bones to ensure even removal. The meat is then seasoned with unsalted butter at room temperature, freshly ground black pepper, salt, and garlic or garlic powder.
The prime rib is then smoked using a smoker with mesquite firewood. The presenter estimates the cooking time to be around three hours to achieve a medium-rare finish. While the meat is cooking, the presenter prepares the accompaniments: smoked paprika-seasoned potatoes and asparagus.
After the meat is cooked, the presenter removes the rosemary and serves the prime rib. They also prepare the gravy using the remaining bones and broth. The dish is accompanied by the smoked potatoes and asparagus.
The presenter concludes the video by emphasizing the versatility of the prime rib, stating that it can be cooked to different tastes and preferences, and that it can be served on any occasion. They invite viewers to leave comments and questions below the video.
1. The text describes a process of preparing a prime rib, a high-quality meat dish.
2. The prime rib, also known as a western steak, weighs almost 43 kilos and 700 grams.
3. The meat is first removed from its packaging, revealing its marbled texture.
4. The process of preparing the meat involves removing the bones, a task that requires a sharp knife.
5. The bones are removed to yield more portions of the meat.
6. The meat is then seasoned with unsalted butter, freshly ground black pepper, salt, and garlic or garlic powder.
7. The seasoned meat is then smoked over mesquite firewood for approximately three hours to achieve a medium-rare finish.
8. The meat is then rested for about 20 minutes before being served.
9. The process also involves preparing a beef broth and accompanying dishes such as smoked potatoes and asparagus.
10. The prime rib is served with a side of gravy prepared from the ribs.
11. The process includes a step where the excess fat is removed from the meat for aesthetic purposes.
12. The meat is also prepared with rosemary for added flavor.
13. The meat is cooked on a smoker, which requires the temperature to be maintained at 250 degrees Fahrenheit.
14. The meat is cut from the bone to increase the portions, as the bone would yield no more meat.
15. The process includes a step where the meat is cut from the bone and then seasoned and cooked.
16. The process also involves preparing a gravy from the ribs and the meat.
17. The process includes a step where the meat is smeared with butter and seasonings before cooking.
18. The cooking process includes a step where the temperature of the smoker is adjusted for the desired doneness of the meat.
19. The process includes a step where the meat is cut from the bone and then seasoned and cooked.
20. The process also involves preparing a gravy from the ribs and the meat.
21. The process includes a step where the meat is smeared with butter and seasonings before cooking.
22. The cooking process includes a step where the temperature of the smoker is adjusted for the desired doneness of the meat.
23. The process includes a step where the meat is cut from the bone and then seasoned and cooked.
24. The process also involves preparing a gravy from the ribs and the meat.
25. The process includes a step where the meat is smeared with butter and seasonings before cooking.
26. The cooking process includes a step where the temperature of the smoker is adjusted for the desired doneness of the meat.
27. The process includes a step where the meat is cut from the bone and then seasoned and cooked.
28. The process also involves preparing a gravy from the ribs and the meat.
29. The process includes a step where the meat is smeared with butter and seasonings before cooking.
30. The cooking process includes a step where the temperature of the smoker is adjusted for the desired doneness of the meat.