The Ultimate Prime Rib Is Cooked In 90-Day Aged Beef Fat - The Meat Show 

That chef is bad ass. The level of care and patience he put into this only to discover that it's not up to his standards of flavor. Weaker men would've been in love with their own efforts and settled on other people's standards and not bother to push the limits.

this guy keeps on pushing the boundaries on every episode. its no surprise if he eats a dinosaur fossil the next time i watch his video.

“What do you have for next time?” “Nothing, I don’t want you to come back”

Host: this is the best prime rib i've had Chef: i wouldn't even serve this

Lmao at the end the chef was basically like "yeah this was a waste of time"

"Its a bit overcooked for my taste”.... take him to the farm & let him bite the cow next time..

129 degrees is overcooked? Sounds like he's saying that to be edgy. That was cooked perfectly.

I like chef's brutal honesty at the end. "I wouldn't use this." Even after all that work. What greatness us made of

i love this chef and all his experiments it really shows the love and care he has for food

nick is getting better.i think he reads the comments

Idk if it's just me, but Nick has a very artificial personality. He talks up the food like it's the absolute best thing he's had, but there's no genuineness or compassion in his face or tone at all. He just says it to try to look professional and knowledgeable. It was especially irking how at the end when the chef said he thought it wasn't great, Nick redacted his words about it being absolutely amazing, and said "the last two were a bit gonzo lately." On the other hand, I find the chefs contrast to that personality absolutely delightful though. I love how he's so genuine and personally wants to better his food before serving it. He doesn't lie about the food being great just because it took a lot of time, effort, and resources. He's completely honest about the outcome and cares deeply that his creations are cravable and desirable. Much respect

Host: This is one of the best pieces of meat I've ever had period. Chef: I wouldn't even use this.

Nick should just burying a hunk of meat in a time capsule and dig it up in like 20 years and then let us know if it is the platonic ideal or not

This guy needs to stop saying funky

“Overcooked for me” then comes out a perfect rare lol

Chef saved the good prime rib in back.Served the shwag.Tired of this dude tryin to get free steaks.

I love the chef, he's got such high standards. He was like no... I wouldn't serve this, food should be cravable. In my opinion he's right, just because something is interesting doesn't mean its good. This was an interesting experiment but in reality it just didn't turn out the way it was supposed to.

spider web elbow tattoo + sweater vest. what a muppet. he unlocked a whole new category of douchiness.

This chef is awesome. seems like a loving and humble guy.

Chef Joshua Smookler did a great job, but Nick Solares attitude was disrespectful.

I love this chef. No pretentious, hipster nonsense. He takes his craft seriously and with pride, and strives for perfection with objective experimentation. His belief that food should be cravable attests to his priorities: Taste is most important with food (as opposed to just being different for the sake of being different).

1000 day dry aged steak.

Watch the chef's face near the end when Nick calls his masterpiece/experiement, "Gonzo". Utter pain.

"We're going to see if we can replicate that success with prime rib." WE?! They do the all the work, he just shows up to eat. He brings nothing but a camera and free publicity.

lol the chef didn't have a wine glass to toast with. nick realized that mid toast.

I love that the chef is humble enough to concede the shortcomings of the process, despite it being really hard to do and expensive. If you're really committed to innovating, then ego can't come into it. People like this are the ones that keep pushing until they really do crack something brilliant. I'd love to visit his restaurant.

I feel like the host doesn’t really even know what he’s talking about. He described the food so vaguely.

Im waiting for a 25millon year old dry aged T-Rex Rib Eye 🍖

An honest chef that recognizes the mistake he made and how to improve it. Love it.

every time Nick says something on the line of "this is the best thing ever", that chef just puts him flat down lol

I love it how he says, " food should be craverable, this is not craverable." What that says is that he is breaking boundaries to this technique. Dude it looks so good.

Got to appreciate the Chef’s candid honesty. And guts to experiment using so much time and a costly cut of beef. You’ll never know until you try. Thank you!

I love how Chef Josh is world renowned but he is super mellow and humble.

"I personally don't think I could serve this." WHAAAAAAAAT?!

The respect I have for that chef is immense.

"The last two experiments have been gonzo" way to be disrespectful.

The human form of a headache. Thats what he seems like..

ITS FUCKING RAWWWWWW

Wow that is a work of art. I want this job!!!

That’s one talented and above all honest chef that doesn’t compromise when it comes to magnificent food. He calls it like it is, even if it’s his own creation in the making.

was it me or did nick throw shade and the chef gave him the stare down at the end??

Respect for the chef. He is always at something amazing 😉

The chefs reaction when he said it was ‘Bonzo’ bahah 😭😂

man what a pleasure and honor it is to get to watch actual experiments and showing the truth of failure leading to succes..thank you

How much of your review is determined by the fact that the chef is standing right beside you?

The perfect word for this review is MISDIRECTION. "Best ever beef, just kidding, just an experiment, you foodies at home can never order it.." Story of LIFE

This chef is a master ! Love watching him

Nice to see an honest chef when it comes to critic his own food

"I dont think this is cravable" as I eat the corner of my phone

"this could revolutionize prime rib as we know it." less than a minute in and i hate this guy.

Smookler was very honest and humble!

Applaud the chef for taking risks and integrity.

I like that chef. He's honest

From what Nick and the chef said at the end, it sounds like it didn't sound good at all. I wish that they'd describe what it tasted like. Like what were the flavors that made it not fit to be served?

He knocked that lady out at 4:55 with his carnivorous chi

I loved the experimentation and I loved the candidness regarding the perceived failure. I wish I could have tasted it as I know I’ll never make it. Thank you for sharing.

Might try replacing English Nick with someone who actually knows meat...

Clicked so fast because the thumbnail looked incredible and I was already craving some juicy beef! By the end of the video I just want vegetables.... 😓

"Food is supposed to be craveable ". Chef was bang on with that statement. Very true!

my son brought me over Beef Wellington the other day. a very tasty and an elegant dish. The kid never made it before, but wanted to make it and has enough cooking skills that he pulled it off. I like that the chef, like my son pushed the limits of his expertise

Says right to his face that "the last two [experiments] have been gonzo" really put me off this video. I normally love Nick, but that was pretty rude. Fair assessment saying that it seemed overcooked for his taste, but that slice was pink as hell so why was that included in the commentary? I'm just very confused by the behaviour of Nick in this video

you can still see the cow eating the grass

Outstanding!

very humble chef...hes got my respect

"one of the best pieces of meat I've had period" but can barely finish it and even the Chef admits that he wouldn't serve it. What a bunch of pretentious crap. At least he didn't say funk in this video.

Focus on the chefs face at 5:43 You can tell he was hurt a lil by that

THAT looks INCREDIBLE!

We usually do prime rib on Christmas. It's a recent tradition my family has started instead of cooking a turkey or ham. We don't get this crazy with it but man is it delicious. We don't dry age or anything. We don't have the resources to do it ourselves(never looked into it)and it gets a little expensive buying meat already dry aged. We just pick out a good roast from our butcher, let it get to room temperature and then it gets coated with a generous amount of sea salt and that's pretty much it. Maybe a little garlic powder and black pepper too. Then it's just a matter of cooking it low and slow. I start with low heat(200-225 degrees) and finish with high heat so I can get a good sear without risking over-cooking any meat. Some recipes say to do it the opposite way but I tried it once and didn't like doing it that way. I like reverse searing like they showed in this video. Once my temp reads anywhere between 120-125 degrees, I pull the roast out and let it start resting. Once the temp reaches 130, it gets carved and served. Works for me every time. Don't need to get too crazy for good tasting prime rib in my experience. But I don't have the financial resources to be experimenting with prime rib cooking methods too often lol.

Says overcooked but its perfectly cooked med rare smh glad this dude is gonnnneee bye fleica!

Nick..you're a bad host.

Great honest chef

“...And that was the last time he was ever invited back to eat”

this a video of two men One who spent gobs of money to make a prime rib that tastes like A rotting wet dog corpse and the other who ate it... Also probably screwing up a perfectly good sous vide machine buy having it pump fat that's like ten times more viscus then it designed for... that being said I watched it twice

“A little over cooked for my taste.” Huh? It’s literally perfect you trick

Chef is a beauty. Respect!

I like how Joshua gives a question and answers it before the chef gives his answer

I think these comments killed Nick's Eater career lol

The machine reads 54ºC. For beef, that means rare. How would it be overcooked? Also, fuck fahrenheit.

I like this chef. Looks very honest man.

I am new to this channel - and I am glad that I found it. Something different from the usual snobbish "mystery food inspector" type of reviews. And I enjoy every minute of it. It takes courage and class for a Chef to criticize himself and realize and acknowledge - that whatever level you have reached in mastering a technique - there is always room for improvement. That's what separates the "slackers" from the winners. And it takes talent to find such performers and let us enjoy the dialogue.

Guy with glasses “one of the best meats he’d ever had” chef “I wouldn’t even serve it” 😂 😂 😂

I am confused. Best meat I have ever had and not possible to serve it.....

Love your videos, the best on RU-vid.

I like seeing people do things just because they have a passion to. He just wanted to experiment. Best reason to try something.

How is that overcooked? Prime Rib tastes the best mid rare!

The prime rib was older than my friend's baby.

I like the Chefs honesty.

Wow. A thing of art!

Gordon Ramsay : IT'S RAW!

“this could revolutionize prime rib as we know it” I hate this man

Ohhh I’d still love to try that!

That’s an honest chef right there.

Nick said that it is one of the best piece of meat he had period but when he sits with the chef they both agree that it is a bit too much. Can someone explain?

Looks so so so so good

Very honest chef

What a humble chef

"One of the best pieces of meat I ever had in my life, period." - "I personally don't think I can serve this" "I wouldn't even use this" :|

Host: Best piece of meat. Period. Chef: This was a waste of time. lol

that contradiction at the end about if it is "the best" or "not even serving it", reminds me on the time I had a waygu.... It was excellent, like absoloutly excellent, but in the end, I wouldn´t change it for what Im used to eat every time I have a BBQ, some ribbs, some loin, and some good achuras

What an honest chef