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Deep Fried Prime Rib | Pitchfork Rib Fondue
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Aug 23, 2023
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0:00
Hey, we're here at Certified Angus Beef with my good friend Michael, great chef he is but
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a great friend, and we have got you a new holiday tradition
0:08
What is it? Pitchfork Prime Rib, deep fried it, don't get no better than this, so get the grease hot
0:14
we're coming to you
0:26
You know, today we are going to do a prime rib a little different and say, who doesn't like to change up Thanksgiving or Christmas
0:33
This is what I'm talking about. When you can deep fry a ribeye for Christmas or Thanksgiving, you done up the game and Santa going to bring you more presents
0:43
And as usual, everything that we use will be listed down below in the little description
0:48
Shan always takes care of us. So, Michael, you've really got my excitement level built right up to the top with this prime rib
0:55
This is a unique experience. I don't do a lot of cast-iron cooking. I don't do a lot of pitchfork work
1:01
But we're gonna put a pitchfork into a prime rib and put it into a deep-fried situation
1:05
Yeah, I'm familiar with taking a prime rib and that's what this would be if we had the bone attached
1:10
Yes. So a true prime rib would be bone attached. So we separated the
1:15
ribs, which are back ribs, from the ribeye itself. Which is simple as that. We took some tail off, some excessive fat
1:23
But then what else did we do to the rest of this? So we took us a coarse ground pepper and a coarse ground salt
1:30
We mixed that up really well together and I mean we coated it well because a big piece
1:34
of meat like this, you gotta get it coated really well. Then we went ahead, took that paring knife, run us some holes deep down in there, split
1:42
garlic in half, pushed them way down in there. And I do love me some fried garlic and I'll tell you what happens
2:10
If it pops out during the frying process, that is what you call hors d'oeuvre
2:13
You just lay that right up here. I like it. Let it cool off. That's a big French word for you. Uh-huh
2:18
Hors d'oeuvres. Hors d'oeuvres. So a lot of folks maybe can do this at home, but there's some that, hey, they're going to be a little afraid to separate that rib back there
2:27
But the butcher man can do it or the woman that's working behind that counter because we've said it in other educational videos
2:35
Don't be afraid to ask that man. Don't be afraid. Let me ask you a question. Let's share
2:38
Why did we take the back ribs off to begin with? Well, we're going to have a better cook time over here on the back, and then we're going to cook sooner
2:44
I'm going to call it the delicate dessert that I'm going to have before the meal. And this gives us a chance to get that deep fried crust all the way around it
2:51
Are you good with rope, my friend? Rope? Am I good with roping
2:57
Yeah. Like cowaway roping? Yes. That's about as close as I get. Well, I have roped a lot of stuff and tied up a lot of things, but most of them were alive when I'd done it
3:05
So I half hitched this as we go along with one string and you have one long
3:10
Oh, you're doing one long one. Yes. Pull her down tight, tie her one more time because this is the first one
3:16
This is an important one. This right here. Okay, all right. I see this
3:22
I know this technique. And then we're just going to come along, make sure
3:26
I try to keep these all at the same place every time. I have roped many living creatures in my life, and I have tied up a few dead animals
3:34
And I really like to take these because if we didn tie this up what would happen you think Well I think it might split open that cap might start separating from the the eye itself i think the the dead meat cooperates a little more than the live
3:49
animal yes it does and just in case that's struggling going on and do you think we need
3:54
one more on the front yeah it might flare open a little yeah so we'll just run him around there
4:00
with a single piece of love pitchfork it i think we're ready my friend now we have two pitchforks
4:06
That's a little guy. That is a little guy, and I think he should go to the little guy, don't you
4:11
We'll put these on the back ribs. Folks, if you're using a pitchfork, it is clean, okay
4:16
That's a good point. If you've got an old one that you're using and something like that, hey, you can get that thing hot first
4:22
take you some steel wool to it, shine that resicle right back up, and then I'd do one more thing before I stuck it through there if it was old
4:28
I'd give it a little greasing with some oil of some kind, not WD-40, not Pennzoil
4:33
I'm talking about some kind of cooking oil and run it down through there where you can get a good hole
4:37
I think that's pretty good, my friend. I think so. Set this one aside and we'll get this guy going
4:42
You want to go dead center right in the middle? Yeah, because we don't necessarily want one to be on the side, do we
4:47
I don't think so. Right in the middle of this guy. Your hand's good, right
4:54
I don't think it's going to go nowhere. Yes, sir. And I think a couple inches will keep us from knowing where the bottom is. Yeah
4:59
So y'all might have been deep frying some turkeys, but this is like rocket science work here
5:04
We are fixing food. We're deep frying turkeys. Is that a big thing? It is in different places
5:08
Know what I mean? That's just foul. Yeah. Whoa. Foul. I like that
5:14
I really do. Let's stick to beef. You know what I'm saying? Let's stick to beef. You know, you always hear everybody say we're going to fry at thrive, thrive, 350
5:22
No, we're going to start at 375 because when you put this and it weighed how much, Michael
5:27
What was this? This was a seven and a quarter. All right. Put that in that hot oil
5:32
That temperature is going to go down in a hurry. That's why we're starting out a little more
5:37
Let's get it over here to the hot grease and see what happens. Folks, if you're doing this, do it slowly
5:43
Don't just think you can run this thing down in there. You're going to burn everything you got
5:46
You're going to catch the whole house on fire. Do not attempt this in the house. If you're doing it, doing it in the backyard
5:52
Do it on a piece of concrete even better. Them tongs is good for a reason because we can just set right there
5:58
and go in oh so easy like and it's going to keep us off the bottom
6:03
We're going to probably try to cook this to an internal temperature somewhere between
6:07
about 87 to 90. Long in there? That seems so low. Yeah, but when we rest this thing what's going to happen
6:13
Here's what happens. It's going to climb big time because you're used to maybe doing prime rib in the oven
6:18
and maybe a hot oven and that's a lot of energy you put on that rib and so we know about carry
6:23
over cooking. It's continued to climb. This is extreme heat that we're introducing to it, meaning the pressure's going to be there
6:30
It's going to keep cooking. That internal temperature's going to keep rising well after we pull this out
6:34
That's right. Don't be thinking you can let this thing go on its own because you may float to one side or you may turn over
6:41
Just leave it where it is, constantly remaining in the same spot
6:46
Well, we've been on about seven and a half minutes, probably pretty close to that
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So I want viewers to know you need to keep an eye on this temp gauge
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You may have to regulate your heat because we're running pretty close to what, like 325, 330
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325, 330 right now. Because you don't want to keep this at 350 throughout this cooking
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You will burn something. Give me a little check on some temp, and don't that look pretty
7:08
Oh, wow. I'm going to put a little probe down right and try to find that eye
7:14
And we're still at 45 degrees. 45? 43, 44, 45. So it still pretty cold in there So we just going to go back down and just keep frying along We need to try to regulate that fire somewhere between 325 335 along in there
7:34
So you may even have to have your buddy or somebody turn that out when that temp gate gets a little high
7:39
Bring this rib, ooh, and ain't he looking pretty. Bring it up out of there and let that cool back down before you go back
7:46
So you can put a probe in that can handle the heat. So I'm targeting the center of it so I use my finger as a guide to target that
7:55
And we'll just keep an eye on this temperature right now. We're at about 60 degrees
8:02
We turned this out. We'll turn it back on to where we can maintain that temperature
8:06
And it is time to turn it back on now the way it looks, don't you think? Yeah, we're dropping so let's get that back up
8:18
So my friend, we have reached that internal temperature of about 82
8:47
82, 82 degrees. We've still got this good color going on here
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We've been on pretty close to 32 or 3 minutes at this point
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but it is time to put our snack in there, wouldn't you think? I think so. I don't think this will take much time
9:01
No, it won't take much time. I'll do the same idea. We'll slowly put this back rib in here
9:07
And we'll get us some goodness going on. And as light as he is, we might could take him off the flork and let him float
9:15
That's a good idea. Let's just go ahead and just get some tongs and pull him off. He'll float when he's done
9:21
Well, we got a little buddy in there join this in here We're probably pretty close to what 87 88 degrees exactly
9:28
And so I think it's time for this thing to come out of there and pull that probe
9:34
That's hot I mean we're gonna let a little less grease run off the excess edge
9:39
I'm gonna put it right up here on this cutting board We're going to tint it 20 to 25 minutes because we want that temp to come up to about 125 to 130
9:49
There we go. So we've put up a lot of tents in our life, haven't we
9:56
Let's go ahead and run him there. But I just want to close him just a little. We're still getting a little circulation, but we can capture that heat
10:02
Do you think that'll work? This is an Oklahoma wind. I think you can leave it like Ohio wind just a little bit
10:06
That is Ohio? Ohio wind is just a little tent. Okay. So we're going to let this set probably 20 to 25 minutes
10:14
probably closer to that 20 than the 25 to get that internal temperature to come up there
10:18
We'll check it. Somebody has got us a time on the mark. These little fellas have been in about an 8 to 10-minute cook time, Michael
10:25
but me and you both know we're going more visual on this than we are time. And look at that pulling away there effect
10:33
I mean, things is good, and see how that has got that good shine. You can see that bone all the way through
10:37
What's it say on that little dial in 25 minutes? 121. Ha ha
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I mean, that is what I call rare. That's what we're after. Ideal rare, yes
10:47
Because I think when we unveil this magic piece of meat here, looky there
10:52
I mean, look at the goodness there. You get to please the whole family here because we're going to have a little dinner on both ends
10:59
True. Everyone's got those people in the family, the medium well people, the well done people
11:03
Why don I just go ahead and take this and slice right through here Give us a snack Give us a little cuts like butter Lookie there And while that was sitting there when it come right out we went ahead and brushed us a
11:17
little barbecue sauce on there. You can top this with whatever you want
11:22
But you need to put that on there right when it comes off so you're going to get that good sort of caramelized glazing effect
11:27
Let's give a recap of what we did here. Temperature-wise in the cast iron, we kept that at above 300
11:38
We were riding at 325 as our sweet spot, right? The temperature of the roast itself, we kept a probe in there for an internal temperature
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and we targeted what? About 87. 87 is the temperature we pulled it
11:51
And it probably, if we was guesstimate time, Michael, we probably went 30 to 35 minutes
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30 to 35 minutes in the end is about what it took us. But you want to make sure that you've got that probe in there, and if your oil gets too hot
12:02
hey, you seen us do it, pull that thing out, let that oil cool off a little, go back in there
12:06
because we don't want to crisp this up any more than what it already is. And we rested 25 minutes to get to a temperature of about 120, 122
12:16
Those folks that want it to be 130 to 135, they want to take that internal temperature to what, 95
12:21
95 to 100. Okay. And then when you go ahead and let's tint it just like we did always
12:27
and then their actual rest time may cut back closer to that 20 minutes
12:31
because that internal temperature is already hotter than what we started with. I see
12:35
So it might take less time. Okay. See what the end looks like. Hear that when you cut
12:39
They're crispy. Oh, yes. You know, I used a serrated knife because I knew we'd be pretty crispy on the outside
12:44
Looky there. So we're pretty more done on the outside. Let's take a couple more slices in and see what..
12:51
Oh, I like how your garlic cloves stay. Yes, they stay. I thought those garlic cloves would have jumped
12:55
You get in there pretty deep, they'll be good. Now you'll see a difference as we begin to get in color how much more that red begins
13:03
to show out all the way. That's what I'm after. That's gorgeous. Yes
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But I always find that the outside is just not giving me the crust I like. Yeah
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This is the technique. That is it. The new holiday tradition. The new holiday tradition. Yes
13:19
Prime rib in the deep fry. Yes. I mean, it don't get no better than that, my friend
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You want a bite of this, right? I do, Michael. I do want a bite of that piece. Just go hands in
13:27
I'm going back for a little crispy on that. That's the stuff
13:37
There you go. Do it. Do it with the, yes sir. This is what's happening
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The crust, the flavor, you get the salt pepper, but I actually get that garlic
13:47
I tasted that garlic right away. It bled through there to where you get that perfect taste
13:52
Don't buy that turkey at Thanksgiving or Christmas. must just go ahead and get this prime rib deep frying
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We hope you learned something. Hope you enjoyed this. And remember, it's about bringing food and family together
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That's what it is. Whether it's a holiday or not, we're truly blessed that we can share this with people
14:09
and get to eat. That is what it's about. And as always, tip my hat to all the servicemen
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and women and veterans who keep that old flag flying wherever we're at, because they have paid the sacrifice they have
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and they've made this what this is about. And that is sharing food, family, and a great time
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Be sure now that you hit like and subscribe as we go along
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We don't want you to miss out on it. Thank you, Michael. A pleasure and honor
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And the certified Angus B family has treated us so well. We hope you enjoyed this
14:38
God bless you each and every one. And I'll see you down the trail with a new holiday tradition
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