This was my day as a private chef in Beverly Hills. скачать в хорошем качестве

This was my day as a private chef in Beverly Hills.

It is my clients birthday this weekend, and he has requested good old prime rib. Probably my favorite holiday or get together meal. I started my prep 3 days prior, because for a big old hunk of meat, you need that time to season it throughout. So i headed over to marconda’s market at the original farmers market to grab the roast. I didn’t get a chance to introduce myself to Lou the owner last time, but this time I did! He gave me the lowdown on the beef that I was buying and we had a short conversation before I headed to my clients house. This is another one of my favorite knives, the Kochi 270MM Gyuto. It’s also my largest knife. This thing is massive but it’s great for breaking down larger things. Originally we had a few more guests so we got this entire standing rib roast, but a few of them let us know that they would not be able to make it, so i split off 1/3 of it to vacuum seal and freeze for another night. Then i separated the ribs from the main piece, cutting as close to the bone as possible so i don’t lose any meat. Now normally, im a big fan of the fat cap, and just basically all kinds of meat fat, but my clients are definitely not. So they asked me to trim it as much as possible. So i went, around, slicing off any piece of fat that I can get without cutting into the flesh. I then proceeded to french them, so that they would look nice and pretty for them. I got all those wonderful pieces of beef fat, threw them in a pot with thyme, rosemary, garlic and slowly cooked it for hours to get a beautiful clear tallow that made the entire house smell absolutely insane. For the marinade, I processed extra virgin olive oil, a ton of garlic, parsley, which i removed most of the tougher fibrous stem, a lot of picked thyme, which is probably my least favorite thing to do. And blitzed that up to make this super garlicky herb paste. This is gonna give the roast tons of flavor. Then i seasoned all sides with salt and black pepper. I don’t like to add salt to the marinade for larger roasts because it makes it hard to gauge how much salt actually ends up on it. I prefer to season the roast first with salt so that I know roughly how much is going on it. Then i rub that garlicky herb paste generously all over until every inch is coated. Another reason why i remove the bones, is so that I can season the inside whereas if you left it on the bone, the inner area does not get a lot of that flavor. Then i trussed it so that it stays on the bone and looks nice and pretty for the oven in 2 days. This is what the beef tallow looked like by the end of it. It’s golden, completely clear, and the smell is intoxicating. Like the best damn steakhouse in the world. I strained out the solids, strained it again through a paper towel to get any little pieces, and set that aside to use later. Im so sorry and I really hate to do this, but i won’t be able to fit the whole dinner into one video, so please come back tomorrow for part 2! #cooking #food #privatechef #personalchef