How The Perfect Prime Rib Is Made At New York's The Grill - The Meat Show 

I love the chef calling out Nick for his dry aged fetish. Also, the prime rib looked so incredibly tender. Loved the chefs' attitude

The chef is an ace, he carries himself well in the conversation, smooth and intelligent. He's very keen on his food choices.

"prime. not dry aged. I know it devastates you" this chef is a real life youtube comment.

You know you have a problem when the audience is rooting for the interviewee because the host is so abrasive.

the Chef definitely did his homework on Nick lmfao... he's really smart I can say that much. That's how you keep a conversation going, with a little spice!

The Chef is confident and committed to his decision concerning this dish. I’d be honored to dine at his restaurant anytime!

☑ Iconic ☑ Artisanal ☑ Profound ☑ Deep notes of flavour ☑ Underlying smell or taste ☑ Resounding ☑ Modern ☑ Beefiness ☐ Mentions quintessential ☐ Umami ☐ Magnificent ☐ Maillard reaction ☐ Unctuousness ☐ Delivering ideals ☐ "mere/tiny rumours" ☐ Ethereal ☐ Describes Meat as Funky ☐ Concussive ☐ [insert city] style of beef ☑ Keeps referring to culture and history of the meat ☐ Stratosphere ☐ Fantastical ☐ Platonic ☐ Dark meat flavours ☐ Signature dish ☑ Pungent ☐ Parts of cow mentioned ☐ Primal ☑ Mention of how much he loves Meat rare. 3/10 not enough Nick-isms. Points awarded for Nick looking uncomfortable when talking.

Chef is absolutely committed and confident of his preparation. That's worth the price of admission right there.

That jacket /dress shirt combo is dry-aged

4:12 chef is like "shut the hell up and eat it"

Someone who's just as opinionated about meat as the host....And he didn't back down. Well played, chef, Well played....

"there's an underlying beefy smell" Guy must be a genius

Chef: This may not be a knife and fork moment *Nick USES KNIFE AND FORK*

2:09 I love how Nick even looks away as a clear sign of someone lying.

Loved the Chef. Investigating Nick, calling him on his noted predispositions and challenging them. Great stuff, A+.

"Why do you prefer the Smith steak?" Answer: "Uh well my Dad uh I don't know."

this is what we want, eaters! finally a chef without some wierd dry age fetish

The chefs comment on dry aging is so true that every time Nick tasted dry aged prime he thought it was not so good. Chef knows his stuff

Nick out here in his best Joker attire

Chef: “This may not be a knife and fork moment” Pretentious annoying food critic: *proceeds to eat barbecue rib with knife and fork*

I love that the chef won't let Nick put him in a box and is going to be heard....biggest frustration with the meat show ...nick talks too much

"This may not be a knife and fork moment" 😂😅 I love this chef.

I love how real this episode is. Both sides saying their piece and not speaking for the camera as much.

Nick can’t let go of smith & wollrnsky’s because of the nostalgia with his dad, but even he knows the superior product is right in front of him.

I just watched the Smith & Wollenksy Prime Rib video and I must say I like how The G Grill's looks better. I must say it is refreshing that a chef really shares his passion behind his cooking even in the face of potentially disagreeing with a food critic!

Chef: "I don't want your preconcieved notions to infiltrate all situations..." "I like Smith's because I'm familiar with it..." "I like dry aged because it's seen as the Pinnacle of luxury..."

I wanna see the chef back on the show!

Nick's face turns red when chef said it devastate you for the 2nd time. Great chef

In the mid-1970s I cooked at a restaurant in Salem, Oregon called Prime Rib. We did serve steaks and other things but Prime Rib was the reason why we were there. We used ordinary aged prime rib roasts and left the bone on. We incased each prime rib in rock salt and slow roasted them at around 275 degrees for 10 to 12 hours. The salt helped keep the juices inside. We then let the roast sit at room temperature, still incased in the salt, for an half hour or so. Just like in this video we carved the beef at the tableside. We used what we called a coffin because that's what it looked like a large stainless steel coffin on wheels. The meat was always tender and juicy. Amazing in the year I worked there I never got tired of eating prime rib. Still live it. I will have to try theirs because I have never found a prime rib that I have liked. Maybe it was the slow cooking. By the way we served Yorkshire Pudding. Which is very good when eaten hot and fresh. We used rendered beef fat in the bottom if the muffin tins for the Yorshire Pudding.

Nick and Mario make a great team here. The conversation is natural, interesting and funny. Sometimes the chefs are awkward and just kind of sit and stare as Nick tries to converse about their dishes, but Mario is really down to earth and interested and it flows the whole time

Solare's laid down his typical plan of attack: stun the chef with an impossibly hideous suit/shirt combo, try to dominate the convo with his ever-so-present and forced nu yok accent and work them with dry aged nonsense. I simply loved the chef's demeanor, display of knowledge about food and cooking and polite yet firm rebuttal of Solare's nonsensical argument. A hat tip to Mr. Carbone.

I'm gonna go on a limb and say that he's gonna mention the spinalis dorsi.

“Of course I’m going to start at the edge” I know when I eat a prime rib I usually just pick up up and eat it from the middle like a sick apple

The host's pretentiousness is exposed by the chef. xD

"And of course I'll start at the edge" Where else would you start? The center??

This chef is one confident dude that loves his food. Love it!

All I have to say is this... I can appreciate all approaches to cooking beef. I think it's just beautiful. This is no less beautiful than other methods.

The chef disappointing Nick with no dry aging

"It looks like barbecue." "It's 100% barbecue." 😆😆😆😆😆😆

That chef seems like a cool doode.

I’ve had their prime rib it’s very good however, there is better out there for sure. And I prefer a dry aged slow roasted like most people

I've come to the conclusion that there are certain things that, at some point in our lives, we set in our minds as "perfect." Once that is set, it is very hard to find a new experience (or flavor of a particular cut, doneness, or "quality" of beef, for instance) that will change our minds. "Familiarity = excellence" at some point. Nick has Smith & Wollensky's prime rib set in his mind as the beef "litmus test." It will likely never change, nor does it need to. Certainly this is so highly subjective, I don't believe that it is reasonable to argue about this. Just my 2 cents...peace and love!

the chef is like "chill dude, it's just prime rib. Eat and enjoy it. Stop talking lol"

The chef clearly spit roasted the interviewer today folks... Well done for the grilling XD lol.

Ok this is by far a STUNNING PRIME RIB!!! The chef is on par with standing up against the Dry Age

S&m is good. Nostalgia is a tough thing to overcome

I'm over here eating cereal "THIS IS THE HEIGHT OF LUXURY"

Haha you can tell that chef is fiercely competitive

Single best restaurant experience of my life occurred at The Grill. Superior across the board, from the moment you walk in, til the moment they get your coat when you leave. Impeccable, and the benchmark by which I measure every high-end restaurant experience since.

as a food critic, 6:55 he just admitted his personal bias for one particular restaurant due to nostalgia, which kind of throws his professionalism and credentials out the window, if he had any to begin with. Makes you wonder what other restaurants or food he did do injustice to due to his biases.

You can really see the confidence the that Chef Mario has in his product here. You can tell he wants Nick to give it a seal pf approval but he doesn't really care if it happens or not. He's chillin because he knows he has something outstanding.

[Nick] Wow, look at the bone. It looks like barbecue. It looks like a Memphis dry rub. [Mario] It is 100% barbecue. [Nick] There we go.

Have to respect the chef, this is the absolute pinnacle of prime rib, what a perfectly crafted dish.

When you factor in nostalgia into food, it takes out the credibility =\

I like this chief a lot he’s so interactive it’s a back and forth going like it.

Real Chef. Perfectly prepared beef with exceptional technique.

i give this dude props for conning everyone into giving him fancy food.

imagine sitting there and listening to someone tell you that they'd bring a prime rib from another restaurant and eat it in your dining room.

Nick Solares might have the biggest selection of horrible suits in the known world.

That definitely looked better than S&W. Nick is going off pure nostalgia

“Whoever sold you that suit had a real sense of humor!”

After watching this dude in some of the videos,, the more raw the meat is, the better it is for him.

I'm glad someone finally called him out on his obsession over dry aged meat.

I’m a Japanese born in the US and grew up in Europe and the UK. We take pride in our wagyu beef, but this tops it all. Super stuff.

Chef looks like Joey Salads

This video got me hyped up about trying it, so I did recently. Wasn't my cup of tea, they're too heavy on the seasoning. Felt like all I could taste in the crust was heavy pepper. Creme Brulee Crueller was great though, if you're looking for fun dessert.

Food memories are an enormous influence on favorite dishes. Smith and Wolensky will always be Nick's favorite spot because of that.

I love how much they understand each other's comprehension when it comes to the bone BBQ

That chef is fantastic

This is the best!! I love that that dude gets in your face about dry aging. Dry aging is wonderful I just love to see a guy passionately argue a counterpoint

I miss Nick

Mario Carbone gets it. That prime rib looks absolutely stunning.

"It's all about me eating" hahahahahaha. Sure

“Bringing it back” It never left here (Wisconsin) Slow roasted in Alto-Shaam ovens Served with au jus Simple and delicious

I enjoy how much people have much hatred for Nick, it's just so much of it.

them having the conversation/*argument* of prime rib is like the 2 nerdy kids in class arguing about the answer to a open choice maths question

Good episode, I liked the dialogue between the two. This ep is distinctly different from the others. Great work!

Absolutely love how the chef calls him out on the dry age fanaticism

Great chef. Not so much for the host.

It's nice to see a chef who doesn't seem to hate nick

thats a big ass suit he's wearing

At last, beef that doesn't have to have that dry-aged "funky" flavour. That prime rib looked exceptional. Next trip to NY that restaurant is a priority.

I'm waiting for him to say Ethereal

I follow the Food Wishes way, slather on some compound butter….then oven at 500 degrees for 5 minutes per pound, (so 5 lbs = 25 minutes). Then turn the oven off, but don’t open it for 2 hrs. Stand guard, cause I don’t know what happens if someone opens it…but it’s great cause you don’t have to let it rest afterwards either.

I love that the chef is calling Nick out for being pretentious about dry aging.

Watch for Mario in the future. He is going places. Great episode.

Nic is waaaaay too obsessed with dry Aging :x

There was such a beautiful honesty in this video.

Glad to see a "real" episode. Glad he admitted Smiths is better. Hate people not admitting on camera their real feelings and selling out to be nice. Looks like a great prime rib. Just not as glorious as Smiths. Job well done.

Every couple of months I remember this video. I love how it's just 7:39 seconds of Nick getting roasted.

I am so hungry right now lol

Chef: this may not be a knife and fork moment Nick: *Fails chefs request* uses knifes and fork Audience: *applause*

The Chef talks so eloquently

A slap in the face of Nick. Wow! The chef is badass.

The chef is awesome

If you pay attention to that bottle of wine on the side of table, it's a 2007 G. Roumier Bonnes-Mares Grand Cru, worth around 2.5k dollars...

First thing I noticed was the 4 button suit. Came real close to just closing the window.

This is the most beautiful piece of beef I've ever seen

What's the budget on this show? They're drinking Roumier Bonnes Mares!

Chef: And then that slab of bone, is treated as barbecue. So it's a 12 hour smoke, it gets dry rubbed, close to a montreal seasoning Later........... Nick: Wow look at the bone! It looks like barbecue, it looks like a memphis dry rub except it's.. Chef: It is, it's 100% barbecue! Nick: there we go.... Later.......... Nick: It's cooked slowly all the way through but you haven't hammered it like if that was barbecue it would be gray and... Chef: .......yeah we don't want that.......... Nick: It's amazing it really feels like barbecue....... Chef: ..............::sigh::..............yes