This week on The Meat Show, host and professional carnivore Nick Solares visits the Grill in NYC — one of the year’s most anticipated restaurant openings, it debuted in May in the former Four Seasons space. The Grill evokes the chophouse of yesteryear, so it’s not surprising that one of its signature dishes is prime rib, which also happens to be our host’s favorite beef preparation.
While prime rib might be a classic dish, the Grill’s cooking process and presentation are quite unique: the beef goes through an elaborate butchering and roasting regime before being wheeled out majestically in a gleaming silver cart to be carved table-side. Watch the video to see how whole rib racks are butchered, seasoned, roasted in the rotisserie, rested, flashed, and finally served. “There’s a really profound beefiness to it,” Solares says. “It’s like a long braise; you’re getting those deep, deep notes.” Join Solares and chef Mario Carbone as they discuss the process and the ideas behind the Grill’s prime rib.