Meathead proposes to both remove the bones and trim the external fat. I wondered how far we could take this and came upon this amazing video at chefsteps. Essentially ALL of the internal and external fat that is not "the good stuff streaking through the meat" is removed which requires deconstructing the prime rib down to the individual muscles, removing all the connective tissue and exterior fat and reconstructing (with a coating of transglutimate--- Activa RM) which is a kind of meat glue. Then sealing it all and waiting 24 hours. The result of what was a "prime" prime rib looks like this. I can only imagine it cooks faster and every bit is eaten... seem like the natural extension of the idea.
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How aggressive to trim a prime rib (prime) and an idea
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Club Member
- Jun 2016
- 4134
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
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Pre Miala flavor injector
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TSM meat grinder
chefs choice food slicer
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Although the final product looks incredible. I don’t think I would be a fan of deconstructing an already beautiful piece of meat and "gluing" it back together.
For me that is way too much work. And wasting some deliciousness.
Just my opinion.
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Founding Member
- Jul 2014
- 1717
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
I think I may just try and cut the interior piece of fat between the splnalis and longissamus as well as the exterior fat. I think you can do that without removing the spinalis. But maybe that is too much work!
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I like fat. Cuts that are sliced (brisket, prime rib, tri-tip, etc) I trim pretty well, but nowhere near what the OP shows. I don’t have a problem having a whole bite that’s fat, but I can see this heavy trimming being successful with many of my family members. Might try it with the next Prime rib I do!
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
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Capital 40 natural gas
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Thermo works DOT (or two)
Fireboard (probably my favourite)
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SnS (original, plus and XL)
DnG pans, 6 or 7 of these
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and, maybe some other toys as well
I agree with Santamarina. I like the fat on a prime rib or a steak, especially with a hot reverse sear to crisp the outside. I trim a bit more aggressively for brisket or chuck. That roast at the top sure looks delicious though.
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