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NOT

ANOTHER

COOKING

SHOW

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YOUTUBE.COM/NOTANOTHERCOOKINGSHOW

Stephen’s goal is to use every day as an opportunity to get more people to love to cook. Based out of New York, Stephen is an entire cooking show crew unto himself. A serial entrepreneur, he used a marketing degree and experience in advertising to open and operate a popular food truck in NYC, Food Freaks Grilled Cheese. He then went on to start a food styling and production company servicing popular food brands such as Tribe Hummus, Ronzoni Pasta, No Yolks Noodles, and Bright Farms.

With years of culinary, photography, video production and editing skills under his belt, in 2018 Stephen created Not Another Cooking Show, a YouTube cooking channel in which he’s quickly amassed an amazingly positive and loyal community of thousands of viewers and aspiring chefs. His channel is the perfect way for him achieve his goal, using it to communicate recipes and cooking techniques in a more effective and accessible way compared to traditional cooking shows.

“My goal is to make sure more people are cooking today and cooking with confidence, than there was yesterday.”

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How To Cook a PERFECT Smoked PRIME RIB with Au Jus and Horseradish Cream on an SnS Grill

Smoked Prime Rib with Au Jus and Horseradish Cream on the SnS Grill Ingredients: 7 - 10 lb Prime Rib 1/2 Teaspoon of Kosher Salt per pound of Meat Olive Oil 2 Tablespoons, Not Just For Beef rub 1/2 Tablespoon, Dried Rosemary 1/2 Tablespoon, Dried Thyme Au Jus Prime Rib Trim 1-2 Carrots, Diced 1-2 Celery Stalks, Diced 1 Onion, Diced 1 Head of Garlic, cut in half Fresh Rosemary Fresh Thyme 1 Tablespoon Soy Sauce 1 Tablespoon Worcestershire sauce 2-3 Cups Hot Beef Stock Horseradish Cream 1/2 Cup of Mayo 3 Tablespoons Horseradish Directions 1. Trim the Prime rib of all it's fat and silver skin, tie up with kitchen twine to create a uniform shape and the dry brine with salt (1/2 tablespoon of kosher salt per pound of meat) and put in the refrigerator for at least 1 day and up to 2 days. Save the trim for the au jus. 2. On the day of the cook, take the prime rib out of the fridge and let it come to room temp while you get the SNS Kamado up to temp. 3. Combine the dried rosemary, dried thyme, Not Just For Beef run and enough olive oil to form a paste. Pat the prime rib down well to dry the surface and then coat with the herb mixture. 4. Chop up the carrot, celery, onion and garlic for the au jus, put it in the drip and griddle pan, coat with olive oil and salt and set aside until the Kamado is ready. 5. Combine the horseradish and mayo and mix well and set aside. 6. Set up your SNS Kamado for a reverse sear. Once the indirect side of the Kamado is around 250 degrees and the smoke is clean, place the vegetables in the drip and griddle pan on the lower grate level and then the prime rib on the top grate. Place an XR-50 internal thermometer probe into the thickest part of the prime rib, and cook until the internal temp reaches 80 degrees. When it reaches 80 degrees, turn the meat for even cooking and add about a cup and a half of hot beef stock to the drip and griddle pan for the au jus. Continue cooking the prime rib until the internal temp reaches around 110-115 degrees. 7. At about 95 degrees internal temp, I start to get a half a chimney of charcoal getting hot in preparation for the sear. 8. Once the meat reaches 110-115 degrees internal temp, remove it from the Kamado, add the white-hot coals you were preheating and open up the vents to get the Slow ’N Sear up to a searing temp. Sear the prime rib using the cold grate technique until the internal temp reaches 128 degrees for a nice medium-medium rare prime rib. 9. While the prime rib rests, finish the au jus. Throw the drip and griddle pan filled with the vegetables under the broiler of your oven to caramelized any vegetable that didn’t in the Kamado. Then add to a pot and bring to a boil with the soy sauce, Worcestershire sauce and a cube of bouillon and let that reduce for about 20 minutes. Then strain the au jus 10. Serve Slice the prime rib and serve with au jus and horseradish cream Join our Facebook group! https://www.facebook.com/groups/1885522028370703/ PLEASE SUBSCRIBE! It really helps us grow! Find more info on the Slow 'N Sear here: https://snsgrills.com/collections/slow-n-sear Like the thermometer we used? Find out more here: https://snsgrills.com/collections/thermometers