[ARCHIVED THREAD] - Prime rib, I don't get it (Page 1 of 6)
Posted: 12/13/2009 5:37:37 PM EDT
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Before tonight I've had prime rid once before. It was ok nothing special. For the wifes B-day we went to a local steak house for dinner tonight. Everybody raves about their aged prime rib ,the house specialty. So I ordered the 16 once portion ,medium. So it comes to the table, looks alright, a little tough to cut,even tougher to chew. Rather flat tasting,rather blah. The wife order a 12 once rib eye, beautiful seasoned crust ,tender ,delicious.
What am I missing with prime rib? . |
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Before tonight I've had prime rid once before. It was ok nothing special. For the wifes B-day we went to a local steak house for dinner tonight. Everybody raves about their aged prime rib ,the house specialty. So I ordered the 16 once portion ,medium. So it comes to the table, looks alright, a little tough to cut,even tougher to chew. Rather flat tasting,rather blah. The wife order a 12 once rib eye, beautiful seasoned crust ,tender ,delicious. What am I missing with prime rib? . There's your problem....... 
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Before tonight I've had prime rid once before. It was ok nothing special. For the wifes B-day we went to a local steak house for dinner tonight. Everybody raves about their aged prime rib ,the house specialty. So I ordered the 16 once portion ,medium. So it comes to the table, looks alright, a little tough to cut,even tougher to chew. Rather flat tasting,rather blah. The wife order a 12 once rib eye, beautiful seasoned crust ,tender ,delicious. What am I missing with prime rib? . There's your problem....... +1 |
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I've had really excellent prime rib only once, decent prime rib a couple of times, and crappy prime rib more often than not. I don't usually order it now, since it's hard to find a place that cooks it properly. Stick with the ribeye, it's a great cut. ETA: I agree with all the rare to med rare comments. I normally order my steaks medium but prime rib is always medium rare. |
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What are you missing? A place that knows what prime rib is supposed to be.  Agreed. Last time I ordered prime rib, they brought me a big slab of fat and gristle. But a good piece of prime rib is a thing of joy. Because of its high fat content (marbling, not clumps of fat), the meat is noticeably more tender than other cuts of steak. But as others have noted, medium rare, tops. Try again, at a different restaurant. |
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The head chef at a restaurant I worked at for years would shake his head every time someone ordered a good cut of meat anything but rare or medium rare.
He'd say they might as well be ordering pot roast, as all the good qualities of the meat would be cooked out. |
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The head chef at a restaurant I worked at for years would shake his head every time someone ordered a good cut of meat anything but rare or medium rare. He'd say they might as well be ordering pot roast, as all the good qualities of the meat would be cooked out. Most people gag at the level of doneness I prepare my steaks to. "Warm" is the best description, but the flavor... oh yeah! |
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On a similar vein, all three kids had eye exams yesterday, and after the exams (and dropping coin on three sets of glasses), we went to Appelbee's for supper.
I have been to this location several times, and only go there when I am really hungry, and fast food is out of the question, the service is always lousy, and they always screw up the food. Well, we get there, are seated right away, the waitress took our drink order as soon as we sat down, and got the drinks out quickly. She then took our food order, and got everything just right. I ordered a 9 ounce steak of some sort or another, and wasn't really expecting much. I ordered it rare, and they served it rare, and it was awesome, one of the best steaks I have ever eaten, it was one of those steaks that A1 would have been sacrilege on. The service was great, the food was excellent. You could have knocked me over with a feather. |
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What are you missing? A place that knows what prime rib is supposed to be. This. I have a local bar that has a prime rib special. It is about 2 inches thick and it is fork tender. I eat mine rare and it is awesome. Probably close to a 20 oz if not larger. |
Eat here. You'll change your mind.  http://www.lawrysonline.com/
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Filet mignon, sirloin, or NY strip. I've had prime rib a few times and it never lived up to its reputation. I don't understand what people find so appealing. Every time I've had it, it was like a slab of cafeteria roast. That's cause you ordered it medium or more. |
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I had prime rib once, it was fatty and too raw for my liking. I prefer NY strip. If you prefer a NY strip then a prime rib is the last thing you want. I dont get it but some people just dont like fatty tasty beef. Sorry, my wife calls it a pile of fat when she cuts it out of ther ribeyes. I call it goodness. |
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I do, whenever I can... Whenever I'm in LA or Vegas, it's a mandatory stop. Absolute heaven.
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Prime rib is a roast!! Stick with a steak next time. In case you didn't know, prime rib and ribeye are the same piece of meat. If you cut up a prime rib and grill it you have a ribeye. Properly prepared, prime rib is fucking dynamite especially a standing rib roast (aka bone in, max flavor). As has been said, if you cook it medium, you didn't prepare it properly. My dad makes a prime rib that is to die for. |
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Before tonight I've had prime rid once before. It was ok nothing special. For the wifes B-day we went to a local steak house for dinner tonight. Everybody raves about their aged prime rib ,the house specialty. So I ordered the 16 once portion ,medium. So it comes to the table, looks alright, a little tough to cut,even tougher to chew. Rather flat tasting,rather blah. The wife order a 12 once rib eye, beautiful seasoned crust ,tender ,delicious. What am I missing with prime rib? . Um.....Prime Rib roast and a Ribeye steak are the same cut of meat.
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I had prime rib once, it was fatty and too raw for my liking. I prefer NY strip. If you prefer a NY strip then a prime rib is the last thing you want. I dont get it but some people just dont like fatty tasty beef. Sorry, my wife calls it a pile of fat when she cuts it out of ther ribeyes. I call it goodness. I agree. All the flavor in the meat comes from the fat and bone. I always look for the most heavily marbled piece of meat, and when I grill it, I eat the whole thing. |
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I had prime rib once, it was fatty and too raw for my liking. I prefer NY strip. If you prefer a NY strip then a prime rib is the last thing you want. I dont get it but some people just dont like fatty tasty beef. Sorry, my wife calls it a pile of fat when she cuts it out of ther ribeyes. I call it goodness. I agree. All the flavor in the meet comes from the fat and bone. I always look for the most heavily marbled piece of meat, and when I grill it, I eat the whole thing. A big +1 on that. I hate it when a rib eye has that huge wad of fat in the middle but no marbling. I always look for a steak with very heavy but fine marbling, cook it hot and fast to medium rare or rare and eat every freaking scrap. |
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The head chef at a restaurant I worked at for years would shake his head every time someone ordered a good cut of meat anything but rare or medium rare. He'd say they might as well be ordering pot roast, as all the good qualities of the meat would be cooked out. Most people gag at the level of doneness I prepare my steaks to. "Warm" is the best description, but the flavor... oh yeah! +87 The meat just has to reach the level where the tissue is broken down enough to become separate chunks when chewed, no more. If you eat a truly rare steak, none of it is raw at all. It is fully cooked, and though it looks redder/pinker than some people think the color of a done steak should be, IT'S DONE, TAKE IT OFF THE GRILL AND EAT IT. Also, the only people who use or need to use steak sauces like A1, are eating grey, dry overcooked beef that no longer has any flavor. Apologies to you if you use it as a condiment for potatoes or something. |
