LIC's Mu Ramen might not be the first place that comes to mind when you think "steak", but as we've seen before, chef/founder Joshua Smookler has been experimenting with dry-aged beefs for some time now, hoping to concentrate the flavors, and serve some of the tastiest meat in the City.
In this video from Eater, watch as resident meat-expert Nick Solares heads on out to Long Island City to try out a piece of 200-day dry-aged Prime Rib which has been cooked in 90-day dry aged beef fat.
Professional carnivore Nick Solares loves two things: Dry-aged beef and prime rib. This week on The Meat Show he visits Mu Ramen in Long Island City, where Chef Joshua Smookler helps him combine those joys with a 200 day dry-aged prime rib slow cooked in a giant vat of rendered lard.
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