Michelin Chef Teaches How to Cook the Perfect Prime Rib

Quick Overview

Chef Wolfgang Puck and Chef Sungchul Shim reinvent the classic prime rib by incorporating Asian flavors into the curing and seasoning process, utilizing techniques like dry-aging (1-2 weeks) and a unique wet rub featuring black garlic and koji, resulting in a deeply flavored, tender roast finished with a savory au jus.

Key Points: The prime rib undergoes a 1-2 week dry-aging process in a dedicated dry ager (01:24). A unique wet marinade, described as an American twist on the traditional European marinade, is created using roasted garlic with garlic oil, thyme, Worcestershire sauce, A1 Steak Sauce, and heavy mayonnaise (02:28, 03:44). Chef Sungchul Shim uses an Asian-inspired dry rub featuring Shio Kombu, Sichuan peppercorns, pink peppercorns, white peppercorns, and brown sugar, which is blended together (10:32, 10:47). The meat is cured first with the wet rub overnight, then coated with the dry rub the following day (10:08, 10:48). The roast is cooked in a Rational iCombi Pro oven for 1 hour and 50 minutes to reach an internal temperature of 120°F (48°C) (05:20). After resting for 10-12 minutes (06:24), the meat is seared with smoking hot beef fat (06:06) and finished with a clarified au jus sauce made from the reserved prime rib bones and trimmings (11:01, 11:22).

Context: The video features two accomplished chefs, Wolfgang Puck (Michelin-starred chef at Hotel Riggs) and Sungchul Shim, collaborating to reimagine the traditional prime rib roast. They contrast the traditional European preparation with a new method that incorporates distinct Asian flavors and modern techniques, such as dry-aging and the use of ingredients like koji and black garlic, providing a detailed, multi-day tutorial.

Detailed Analysis

The video details an elaborate, multi-day process for preparing prime rib, combining classic techniques with Asian flavors, guided by Chef Wolfgang Puck and Chef Sungchul Shim. The preparation begins with trimming the prime rib and saving the bones and scraps for an au jus (00:53, 01:05). The primal cut is then dry-aged for 1-2 weeks in a dry ager (01:24). Following dry-aging, the meat is coated with a wet marinade made from roasted garlic in grapeseed oil, thyme, Worcestershire sauce, A1 Steak Sauce, and heavy mayonnaise (02:09, 03:44). This is followed by a dry rub application, which includes Shio Kombu, various peppercorns (Sichuan, pink, white), brown sugar, and garlic (10:32, 10:47). The meat is cured with the wet rub overnight, then coated with the dry rub and cured again overnight (10:08, 10:28). Cooking takes place in a Rational iCombi Pro oven for 1 hour and 50 minutes until the internal temperature reaches 120°F (48°C) (05:20). After resting for 10-12 minutes (06:24), the roast is seared for 2 minutes on each side using smoking hot beef fat (06:06, 12:15). The au jus is made separately by simmering the reserved bones and trimmings with mirepoix (onions, carrots, garlic) and then clarifying the stock using a raft of ground beef and egg whites (11:01, 11:42). The final product is sliced, plated over the au jus, and garnished with freshly grated horseradish and sea salt (06:50, 06:57). Both chefs taste the final result and express high satisfaction with the deep flavor profile and tenderness.