Prime Rib, the Michelin way ⭐️

Today we’re learning how to make prime rib like a Korean Michelin chef. Look at this. So it has a really nice marbling. So we trim the prime rib to take the bone out. Wow, look at that. Now we do the rib marinade. Just garlic, black garlic, kji, mustard. Just four ingredients. We just make a puree. So after that, this is how we made it. Let it sit at least a couple days to incorporate the flavor. Then after two to three days, we starting using it. So this part just put the back in. And now we’re going to tie back on. After you tie and then marinate the other side just like that and then just let it sit one day. So now we’re going to make the dry ruan pepper corn, brown sugar, black pepper corn, pink pepperc corn, green central pepper corn, a white pepper corn. We’re going to blend it. This is ready. So this is our second day of primary is ready to do the dry rub. We’re going to cure one more day resting in the refrigerator. So, this is third day processing. Oh, it’s time to cook it in the oven. Now, we’re going to cook this meat out and we’re going to sear it. So, to sear it, we need to have smoking hot beef fat. Yeah. I’m going to put this in this oven. Let’s get a nice crust and then pull over. Woo! The heat is the steak. That is sexy. Yeah. Woo. So this Oh my god. This is the beauty of the primary. Finally, we have a primary here. Beautiful. And this is old juice. Wow. Look at this. Perfectly cooked crust on the outside. You can’t ask for a better prime rib. Let’s dig in, chef. Dig in. M. There’s so much flavor in there. It’s the best prime rib I’ve ever had, bro. Thank you.