is prime rib actually good or is it a boomer meme?
never actually had it, is it similar to a ribeye steak?
is prime rib actually good or is it a boomer meme? never actually had it, is it similar to a ribeye steak?
is prime rib actually good or is it a boomer meme?
never actually had it, is it similar to a ribeye steak?
It’s delicious and very common in fancy restaurants in New England.
Prime Rib is fucking legit. Very good, perfect holiday meal.
Did not think it was a regional thing, but yeah, I see it advertised at even more family style places here actually. And to expand on the above I sold plenty around Christmas and New Years when I worked in a butchershop, some people even did instead of or in addition to turkey for Thanksgiving.
It is a ribeye
It's a primal, roasted whole. Which is why it's a prime rib roast. Primal is a butcher's cut of a large piece of the steer before it gets processed into the smaller cuts. By roasting it low and slow until the muscle's connective tissue turns from collagen to gelatin you effectively make tender hamburger in steak form. Hamburgers do this process by manually breaking up the collagen in a grinder, but the end result isn't a steak.
It's not filet mignot, but still pretty great with horseradish and au jus. I honestly would rather have it on toasted white bread, but the restaurant could just be serving sliced roast beef with the name of prime rib so you have to make sure that it's actually sliced steak.
I feel like Hank Hill over here explaining beef after typing that.
I know it's not exactly a ribeye, but for the average poster on this board, it's going to be the same.
WELL EXCUUUUUSEEEE MEE FOR ACTUALLY TRYING TO CORRECT THE RECORD AND EDUCATE YOUR DUMBASSES!!!!
Collagen has insignificant denaturation until you're in like the 60c+ ranges. The meat never reaches above like 55. The meat has minimal collagen anyways or else you wouldn't eat it as a steak.
>prime rib is cooked low and slow
either you're a stupid dumb idiot or 350F is considered "low and slow" now. I think the former is more likely.
>t. doesn't know how a reverse sear works
You’re a fucking retard. Prime rib is cooked to 125F max, which is why it’s pink. Breakdown of fat, which is used for other shittier cuts of beef that aren’t fucking ribeye happens after ~205F. Keep your cocksucker shut while the adults are talking.
It's very tender, just go for poultry add and reduce as much. U want
what
precious memories
It's the best but only if it's cooked right. I had one at Texas Roadhouse a few months back and it was fucked beyond belief.
Is that what I got that one time I went there and just ordered the biggest steak and it was kinda just gummy and mushy and gross?
I'm a sirloin man now.
that's where I was the first time I had one, and it's the last time I'll have one
it was sweet, why was it sweet!?
my friend actually threw up in the parking lot on the way to the car
>it was sweet, why was it sweet!?
lol yuck
that is american chain restaurant for you
once I had pork belly that was pure globs of fat WITH super sweet BBQ served all over
I wouldn't take Texas Roadhouse as the end all for prime rib. Next time you're at a a decent steakhouse spend a bit extra and give it a 2nd shot. Like I was saying, it's the best cut of meat out there, but it's not immune to being fucked up during cooking which it sounds like Texas Roadhouse has a habit of doing
I prepared one of these for my dad using the reverse sear method, and it practically took the whole day to cook. Surprisingly, it was quite straightforward to do, and my dad was absolutely thrilled. I'll never forget the pure joy on his face. The next day, he surprised me with a PS5
My dad molested me from 4-12 and then again from 17-21 btw.
Any good stories/pics?
now I molest him in the nursing home.
That's all I needed to start yakkin my pen0r
One of my childhood friends experienced similar trauma and waited until he was bigger and his father was old and frail before bending his thumbs all the way to the back of his hands. I swear every rich family I know has skeletons in their pool shed.
It can be quite flavourful but it's not usually as tasty as a less tender cut. The tenderness is the trade off.
>skeletons in their pool shed.
I only figured out a few years ago that I did, in fact, grow up rich (since I was surrounded by obscenely wealthy kids, I thought my family were just middle class) and once asked my dad, jokingly, if he'd ever liked anyone. He got very quiet, visibly upset and said nothing. Had he stammered, joked or even gotten angry, it would have been a less creepy response than saying nothing at all and looking like he'd just finished Old Yeller.
I asked because I'm not sure what he did for a living before he retired, just that it was a government job related to, but not directly involved with, diplomacy.
sounds like ur dad was a spy, dude
what was wrong with you between 12-17
Nothing really, I didn’t turn him on as much when I dressed up as a girl.
A pal of mine went through this when he was just a kid, in his late twenties, he was serving a 15-year sentence for having inappropriate material involving minors.
hey anon i did the same thing. i didn't get a ps5 but the meal and smiles were worth it 😀
>never actually had it
well then go have it idiot. find out for yourself.
also yes it 's really good, and yes it's ribeye.retard
It's literally a ribeye steak except they forgot to sear it.
>boomer meme
I wish it were more popular
I would get this with my boomers when I was a kid and now I look and that same restaurant doesn't have it anymore 🙁
When cooked good, it is fantastic - tender, juicy and flavorful. Usually I had good ones at Saltgrass.
It’s delicious. I like it with fresh horseradish and jus
Prime rib is just undercooked rib roast. A rib roast is just an extra thick ribeye steak.
Any ribeye roast is going to taste better cooked medium with a nice char and rendered fat instead of cold, chewy, and blubbery like a prime rib.
>chewy, and blubbery like a prime rib.
stop my penis can only get so erect.
For a split second, I thought that read "blueberry" rather than blubbery.
I once had blueberry venison jerky. It was revolting.
it's great, the slice in your picture looks a little overdone around the edges however
pair with a rye old fashioned and this is the perfect meal
For me it’s prime rib and eggs
What a fucking travesty
Prime rib is delicious and extremely easy to cook as long as you have a good oven that can hold 500 degrees F. Use Method X. Cover the roast in butter,herbs,salt, and pepper. Take the weight of the roast times 5 minutes and you have your cooking time (round up to the nearest minute). Once your alarm goes off turn the oven off and leave the roast in it for 2 hour. Take it out, let it rest for 10 minutes then cut.
I do this method and it always turns out great. First time I was pretty anxious about ruining an $80 piece of meat for Christmas but it worked, perfect rare throughout with a little crust outside. My uncle put his slice in the microwave because it was “too bloody.”
>perfect rare
How do you explain to retards that there is effectively zero actual blood left in any meat you buy in the store?
I typically don’t really care about what people do or don’t like to do with their food, but people who like meats well done really baffle me. Maybe it just reminds them of mom’s cooking or something.
I like my bacon well done because it gives me more lard to use to cook other stuff.
It simply tastes better. If I eat the pink part I dont lie and pretend it 'has more flavor'. I just see it how it is- undercooked, less flavorful
please stop being a redditor dying on the rare / medium hill
It’s about the texture as well as the flavor. Well done is just dry and chewy, it’s unpleasant.
Its often not completely dry, and even if it was, its not a bad texture. Rare is gooey and gross.
Nah, overcooked is chewy in its own way. Rare can have some really raw bits if it's undercooked. It should still be cooked. I agree, that can be a weird texture. I prefer a proper rare to medium rare.
tastelet and brainlet
>cold red, barely cooked, with red liquid coming out
>ACKSHYUALLY THAT'S NOT HECKIN BLOOD IT'S MYOGLOBIN!!!
Shut the fuck up nagger, we don't care, it's disgusting
>Ewwww that stuff is RED, that means it's blood!!!
>it's not blood though
>I don't CARE it is gross
I wish I could press a button and kill all zoomers
These are the same people who think you can substitute avocado for mayo in tuna sandwiches
>These are the same people who think you can substitute avocado for mayo in tuna sandwiches
I use chocolate syrup instead of mayo in tuna sandwiches.
Well no shit fellow Anon yet that's still somehow less offensive than being afraid of tender, juicy beef
>cold, red, raw, with unrendered fat and has liquid oozing out that looks exactly like blood
no one cares if it's technically blood or not. It's coming from a damn near raw animal and the meat tastes like shit, with a raw blubbery consistency.
>the meat tastes gross!
>the fat is all blubbery and icky!
Ive got the perfect food for you buddy
good thing you're gay, no one tell them about pussy.
your uncle sounds downs syndrome
>the weight of the roast times 5 minutes
Got a 2268g rib here, will report back next week when it's done.
>take the weight of the roast times 5 minutes
fuck off grandma, use a fucking thermometer
I do still check the temp every time, obviously. This method has never failed me once after making about 15 rib roasts using it.
100% a boomer meme but it can be good if you're in the mood for boomer chow
Boomer food is a lot like indian food in that it looks completely unappetizing and disgusting, and often it is, but when done right, it's amazing
Like other anons have said, It's a roast made of the cut that ribeyes are sliced from. It has an excellent beef flavor and is very tender. I like mine cut into 1/4 inch thick slices and served with piping hot au jus to heat it up in. Get some green beans and mashed potatoes and you've got a meal fit for a fuckin' king! My family and I cook one for Christmas dinner. It's fantastic.
Medium rare niggas are mentally ill
I know. Rare is the way to go.
yes it's fucking delicious. it's the taste of christmas dinner. extravagant whole primal cut rib, cooked whole on the bone slasthered in garlic and rosemary and thyme for 5-6h until the roast is a perfect 110-115F (left on the counter rises to 125-130F) for a perfect pink inside. it's luxurious and rich. delicious with a side of garlic mash and gravy and a slathering of Hispanicy horseradish sauce. it's the perfect holiday meal
Based Christmas Prime Rib bro. A man after my own heart.
Turkey is for Thanksgiving, Prime Rib is for Christmas.
It's not as good as a ribeye steak due to the lack of crust except around the edges but it's better than most steaks.
I've tried method x exactly was written in two different ovens and it's never worked. It always gets way too cold to cook properly
and yes I am letting the roast warm up before putting it in
now that the dust has settled....which method is better?
has anyone done both?
I think the sear on the newer method looks anemic. That's the trade off for the method being simpler. I'd say stick with method X.
It's God-tier when done properly.
what's the green stuff
Creamed spinach w/bacon
dang that sounds good. I'm always more enchanted by the sides that steakhouse restaurants have on their menus.
what kind of horseradish sauce should I make
or just plain fresh horseradish
Horseradish, peel it
Food processor, salt, vinegar
wootla
Made yorkshire pudding the last time I made prime rib. Went very well together. Will do again and would recommend.
boomer food
it is a ribeye you dumb piece of shit
put full cap of salt and Montreal Seasoning around
40 min per LB at 350F
collect the drippings for Au Jus
sear on the grill for 15 min on each side
if you want the seared flavor all around grill it again once you slice the roast into steaks
Prime rib really isn't complicated. Just like any other roast, salt it the day before, let it on rack uncovered overnight in the fridge, cook low and slow so it's tender and even temp, and just use a thermometer to check internal temp. Most people will prefer higher temp than they probably think. Once it hits the temp, turn oven up to 500f and cook for 15 more mins. I shoot for 137f internal (before 500f), resting temp will be low-mid 140f
>zoomers think that they are too good for prime rib
what a worthless homosexual generation of losers.
One of my favourites
God I wish I could find this cut where I live, I miss having this with some garlic mash.
I made one recently for the first time on my Webber Kettle.
Salt, Pepper, Garlic then let it sit in my fridge overnight for a dry brine. Smoked it for 3.5hrs until internal temps reached 120f. Reversed seared it, then wrapped it in foil and a towel before resting it in my cooler for about 3hrs. It had continued to cook by itself which brought the temps up to 130. Which is a tad higher than I like. The wife made a beautiful gravy out of the fat trimmings to go with it.
Turned out amazing and saw family going back for seconds and thirds.
Does pepper so anything for a dry brine? I wouldn't think so. It isn't water soluble, so it won't penetrate the meat via osmosis. Isn't it just going to sit on the surface and oxidize? When I dry brine, I always crack my pepper on right before cooking.
Prime Rib is in my top 3 favorites foods
it’s delicious. i do it by pulling back the cap, putting thinly sliced garlic in it, then coating the whole thing in an egg and salt mixture that hardens as it cooks and it keeps the juices in. and it doesn’t end up too salty after you crack the salt covering when it’s done cooking
>is prime rib actually good or is it a boomer meme?
the only people that don't like this are either poor, or vegans.
t. 79 years old and needs dentures to gum through the sunday steamed beef slab at the nursing home
yeah it’s great, I love making it
for me it's beef liver
It's a really good cut of beef. It's second to slow brazzed short beef ribs.
>is it similar to a ribeye steak