Does A Cheaper Prime Rib Alternative Exist? Let Me Show You!

What if I told you this roast right here is less than $6 a pound and it is going to be just as good, if not better, than this $25 a pound prime rib. Is it even possible? I'm about to blow your mind. This is your standard boneless prime rib that you would get from the grocery store. It is actually just a piece of a whole ribeye. But when slow roasted, it is hot, juicy, steamy, meaty, all those things you want on a special occasion table. But it comes with a huge price tag. In my area, I'm talking about $25 plus a pound for a choice boneless prime rib. And we can do better than that. I'm going to show you how. This is a whole chuck roll. And this is where we're going to save a ton of money on prime rib. Let me explain. So, the chuck roll comes from the chuck primal cut. Go figure. Chuck roll. Chuck primal cut. Yeah, you see how we got there. When we're talking about where this sits on the cow, it's that front shoulder. But on this end, it would be where the chuck meets the rib primal cut. And guess what we get from the rib primal cut? Rib eyes. Man, this is not rocket science, right? You can even see right here. It kind of even looks like a ribeye. Do you know why it looks like a ribeye? Because it is a ribeye. There's the rib would be right here. The ribeye would go into the chuck. There is a little piece of ribeye in the chuck roll. And that is how we're going to get the cheapest way to make a prime rib. We're taking the actual muscle of the ribeye, but over here on the cow, it's $25 a pound in the rib section. If it's in the chuck section, it's only $6 a pound. So, we've already saved a ton of money. I'm going to show you how to cut out that chuck eye roast and then how to cook it. Let's go. I can't wait to get started. All right, so this chuck roll weighs 25 lbs. and we're gonna take the chuck eye part out of it. First thing I want to do real quick, I just got to start out with this, is taking off some of this connective tissue that's on top. This stuff is like um really, really tough. So, we want to take that off real quick cuz we are going to use the rest of it for another project, but we just want to go ahead and just cut that off real quick just so we don't forget for later. This is not the part we're going to save for our prime rib. So, just take a quick look, make sure there's nothing that's crazy. Uh we got it all. So, what we're we're going to start by flipping this over. So, this is the top side because you got the fat and you got the you got the connective tissue and the little senue on top. So, we're going to flip it over to the bottom side. And you can see there is this muscle right here. That's the one we're going to remove. That's this is the ribeye part of the chuck roll. All right. So, the easiest way to do this is find where this natural seam occurs. And you can see right here that it's starting to just pull apart by itself. And it goes around to this whole piece of meat right here. And that's what we want to save right here. Okay. So, we're going to take a bon knife and just start seaming this out. So, just start pulling on the on the piece of meat, pulling on the muscle, and then removing it like that. And we're getting underneath this rib portion right here. We're getting underneath it and going around it. You're going to pull up and then cut a little bit because there's another piece of meat we want to save right here for another project. We're just going to pull and cut. Pull and cut. Once you get it started, it really is super easy. Just kind of comes up like this. Pull, cut, pull, cut. It's that natural seam. So much of butchery is just following the natural seams of the meat. Uh we don't do a lot of cutting at this point. We are just kind of guiding it. Once we get to the end, you just detach it. And here is our here's what we're going to start with. Now, all this is great meat. This is we can grind this up. There's a Denver steak in here to take it out. If you need help with that, I have a video on how to break down a chuck roll into a Denver steak. So, we're going to save this for another use. All right. So, here's our whole chuck roll. Now, as you go down the chuck roll, as you cut down the chuck roll, it gets tougher and tougher and tougher. So, right here is that prime area. That's where you get your chuck eye steaks from. That's like really like a taste of a ribeye steak and it gets a little more chuck roasty as we go down here. So, a little tougher. So, the way we're going to combat this, we're going to take our roast, we're going to tie it and then we're going to soused it. So, to make sure that it's all nice and tender, but remember, $6 a pound here, people. $6 per pound. So, we may have to do a couple extra steps, but if you can make something that's $6 a pound, tastes like it's $30 a pound, you are winning every time. So, we're just going to go ahead and take our roast size, right? We want This is great for tie it up and make it into a chuck roast. You can also cut it up and uh put it through the grinder, whatever you want to do with that. Stew meat, make it's all great. So, now we have our roast and now we're going to tie it up. So, we want it, see how it's kind of spled out like this? We want to make it nice and pretty so it looks exactly like our prime rib. So, we're going to go ahead and tie it up so it gets nice and tight. One quick thing, I did see that we got a little bit of connective tissue here on the underside. So, I'm going to go ahead and just take that out. This is where the rib bones would have been. So, we're just going to go ahead and take our bony knife and just cut that. Just trim that out there. Let's get underneath. Slide it out. Okay. Just give it a quick once over. I think we're all good. So, we're ready to tie right now. So, we're going to go ahead and show you how to do that. All right. So, let's show you how to tie our roast up here. We're going to take our butcher's twine and we're going to go about every inch or so and you're going to leave about four to five inches on one side. And then you're going to take the side that's connected and you're going to take two fingers and you're going to wrap around twice. So, we got one, two, and it leaves a hole. And you got your fingers in there. You're going to pick up the loose side and then cinch it down. What that does is that friction holds that knot there. So you can go ahead and finish with your overhand knot just like you were in Boy Scouts, you remember? Or Girl Scouts, whoever youall do KN any ladies out there, do you guys do uh knots in Girl Scouts? I don't know. I never never did it. Do it one more time or do a couple more times. We're going to go ahead two fingers, pull out the loose end, cinch it up. If you don't want to do that fancy knot trick, you can just take a longer piece of twine and just tie it up. You may need a friend to put your finger on it to hold that knot or you may just be lucky enough to be able to do it. I always, this is always rough for me because I need someone else to hold it like you're wrapping a Christmas present, right? You got to see I can't even do it. So, here is our cinched up nice roast. And now it's ready to be bagged and put in sousi. I'm going to show you how to do that, too. I hope you're enjoying all the money-saving tips and the butchery techniques in this video. If you want to go deeper, if you want to learn more about this, I have something for you. I'd love for you to join the Primal Cuts Club. It's my private membersonly community in which I personally teach you how to save money by cutting meat at home. I do so with training videos that are different than ones I have on YouTube. There are top down. We have a overhead camera and I show you how to break down all your favorite cuts of meat with no fluff, no ads, just just the facts and so you can get the most out of it. And if you get stuck, twice a month, we have live Q&A calls. You can personally ask me a question. Maybe you're starting to do a truck roll and you and you miss a step and you need some help or you um you don't know what kind of cutting board to buy or what kind of knife to buy. I'm here for you to answer any questions you might have. Also, once I'm one of those calls is going to be a live cut. So, I'll bring out a cut of meat. We'll set up the cameras and we can do it live. That way, if you have questions while I'm working, you can ask them directly. Now, I would love to see you in the club. Um, please go ahead and click the link in the description for more information. And thank you. I can't wait to see you in there. One more thing about the Primal Cuts Club is I am offering a limited time free two free gifts for you to join. The first is a 10-in breaking knife from the Butcher Wizard collection. So, it's really helpful when you're doing these big cuts of meat to have a nice long knife that is the proper tool for the proper job. Next, I'm going to give you also a 12-in slicing knife from the Butcher Wizard collection. This makes slicing prime ribs, roasted meats of any kind, turkeys, everything super easy to do. I want to make sure you have good quality tools to get started on your meat cutting journey. Again, please join the Primal Cuts Club. You can click the QR, you can scan the QR code or click the link in the description. And man, I can't wait to see you in there. Let's do it. Now, back to the faux prime rib. I can't wait to see how it turns out. So, we are going to soused our roast. It sounds complicated. Sousied, but it's not really. It's really very, very easy. We're going to take our roast, we're going to vacuum seal it. Sousie means under vacuum. So, what what we're basically going to do is create an environment in which we can slow cook this roast to a very specific temperature. And we do so by using a sousvie water bath. So we'll put our sousvie wand in our water bath and set it at a particular temperature that we want our final product to be. We'll turn it on and it'll start heating up that water to that exact temperature and it holds it at that exact temperature indefinitely. We'll take our roast that has been vacuum sealed. We'll put it in there and then let it go for 24 hours. If you have a if you have a tough cut of meat to start out with, if you put it in there for 24 hours, it's going to be super soft, super tender. It is still has that delicious meaty flavor, but super tender. My whole sousvid setup is available in Amazon on my butcher wizard store. So, I will go ahead and put a link just that store. It has uh all the products that I recommend, all kinds of crazy stuff in there. So, go check it out if you're interested on what I exactly use for this sousvid setup. So, we're going to go ahead and get this thing started and then check back in 24 hours and see how it's going. So, here is our finished product. Let's recap the journey that this roast has taken. We started out with a chuck roll. So, we cut out the chuck eye roast. We paid less than $6 a pound for this roast. We then um vacuum sealed it. We put it in the sousvid. It went for 24 hours. We pulled it out, seasoned it up, seared it on all sides, and this is what we're left with. This beautiful roast. Cut the twine. Are y'all ready for this? Let's look at it. Oh, beautiful. Look how beautiful that is. This turned out completely amazing. Let's let I mean, I got to taste it. Look at all the juice. It's edge to edge, medium, medium rare. It's Man, this is a great great idea. This is a great roast. Um, is it as good as a prime rib? Let's check. Let's taste it and see what we got. So tender. Remember, this came from the chuck. So, this is a tough cut of meat that we made into a delicious, unctuous piece of meat. This is so good. This is This is actually almost better than prime rib. It has that beefier flavor than prime rib. Man, this this is really, really good. And for $6 a pound, you can't beat it. Go ahead and try this yourself. I got a couple things I want you to do next. If you want to learn how to do a prime rib, but not a prime rib, go to this strip roast video where I take a New York strip and turn it into a prime rib. Or you can go to this video next and YouTube will kind of like see which one you want to watch next. So, please go check out the videos, man. I'm so glad you're here. Thank you and we'll see you on the next

Join the Primal Cuts Club Today and receive 2 FREE Knives from the Butcher Wizard Collection HERE: https://primalcutsclub.mykajabi.com/offers/AG7d4Zwo/checkout 10” Breaking knife and 12” slicing knife sent to you when you join the Primal Cuts Club. ______________________________________________________________ In, this video I will show you how to save a lot of money on prime rib. Prime rib is a very popular special occasion dish. It is a roasted section of the ribeye that when done properly it is amazing. But when you use this other cut from the cuck and sous vide this roast, it comes out better than prime rib. __________________________________________________________ Order your copy of Primal Cuts Today Amazon: https://www.amazon.com/Primal-Cuts-Selecting-Preparing-Perfecting/dp/1628605995 Barnes & Noble: https://www.barnesandnoble.com/w/primal-cuts-brad-baych/1146655556 Bookshop.org: https://bookshop.org/p/books/primal-cuts-a-butcher-s-guide-to-selecting-preparing-and-perfecting-beef-brad-baych/d9ccb9425343fee9?ean=9781628605990&next=t Books a million: https://www.booksamillion.com/p/9781628605990?cjdata=MXxOfDB8WXww&AID=10747236&PID=8373827&SID=PRHEFFDF5A7F1--9781628605990 Black wells: https://blackwells.co.uk/bookshop/product/9781628605990?a_aid=bestsellerbooks&srsltid=AfmBOoqM65z05M07UEeUZDsZLgEuCkFtEZF3XLDcGA9ZJ_O4Nw9EI-I4 __________________________________________________________ The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com 10” Breaking Knife: https://www.amazon.com/dp/B0D3FH55J2?maas=maas_adg_0EC489A0F19D37ABCE7C7DFBA75923A7_afap_abs&ref_=aa_maas&tag=maas 12” Slicing Knife: https://www.amazon.com/dp/B0DGRL8HFN?maas=maas_adg_ECBED434E85517D17FA418EC44F709CF_afap_abs&ref_=aa_maas&tag=maas __________________________________________________________ The 6” boning knife I used in this video is currently out of stock. But this is a great substitute until the Butcher Wizard knife is back. http://www.amazon.com/dp/B000QCNJ3C/ref=nosim?tag=butcherwizard-20 ___________________________________________________________ If you liked this video check out this one next: Get MORE Of The Steaks You Love For Cheaper With This Method! https://youtu.be/x8r3H70M4PQ How to cut a whole beef tenderloin https://youtu.be/fL89gyZJr2w?si=-DwmWA6rzHe_Z8i2 If you are a brand wanting to advertise on the channel please email here: rishab@smallscreenmarketing.com