For The Five Days of Meat, here's BOKX 109 executive chef Israel Medina creating Decon 3! 109 Prime Rib, a $44 dish that "deconstructs" a 14-ounce prime rib into braised short rib, grilled ribeye heart, and flattened and pan-seared spinalis (the ribeye cap).
Medina starts by cutting about six inches of short rib, searing it, and braising it in a mirepoix with red wine and tomato for three hours at 300 degrees. The short rib is served over mashed potatoes and garnished with fried onions.
He cuts the ribeye into the heart and the spinalis, and the heart is seasoned with salt and pepper and grilled. It's garnished with micro greens.
The spinalis gets pounded "nice and thin like paper" with a hammer, and then Medina spreads salt, pepper, and a mix of herbs (garlic, shallots, parsley, chives, oil, lemon zest, and lemon juice) on it before rolling it up in plastic into a tube about 20 inches long. He cuts four ounces off of that and sears it, and it's also garnished with micro greens.
For plating, Medina reduces balsamic and adds honey to make a glaze, which he drizzles across the plate. Take a look.
· The Five Days of Meat on Eater [~EBOS~]