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Prime Rib Roast Rant
Posted on 12/23/23 at 8:58 pm
Posted on 12/23/23 at 8:58 pm
Such a waste. There’s really only two ways to do it. Either cut it into steaks or cook it rare and then sear off the slices.
I can’t stand a giant piece of bland meat with non rendered fat.
I can’t stand a giant piece of bland meat with non rendered fat.
6
Posted on 12/23/23 at 9:08 pm to tilco
There's been a lot of prime rib threads on here the past week. This one is the least necessary
Posted on 12/23/23 at 9:21 pm to Saskwatch
I’m not sorry. I can’t be the only person who feels this way. Good steaks are way better than any form of beef roast.
Posted on 12/23/23 at 9:29 pm to tilco
Learn how to cook.
Posted on 12/23/23 at 9:36 pm to TigerBait2008
I guess yall just gone pretend like you don’t fight over the end pieces
Posted on 12/24/23 at 7:27 am to tilco
Prime rib roast is a different food than steak. When I eat a ribeye, I eat just the seasoning on the steak because the s/p/g in large amounts makes the meat taste good. When I eat prime rib, I make a horseradish sauce and a jus because, yes, the interior meat has a little less flavor than the crust. That being said, the crust of a prime rib should be very seasoned and the prime rib has a lot of herb flavors.
There are no rules saying you can’t have herb flavors on a ribeye or you can’t make jus and horseradish sauce when you make steaks.
Again, the two are different meals altogether. The only people in my family who go after the end pieces are the ones who like their meat a little more well done than the others. The people who want the good slices with rarer, juicier meat want the middle slices.
The preference of ribeye to rib roast is a personal one. You may not like the roast version. That is fine. The approach that you took, however, tells us that you have no class. That is also fine.
There are no rules saying you can’t have herb flavors on a ribeye or you can’t make jus and horseradish sauce when you make steaks.
Again, the two are different meals altogether. The only people in my family who go after the end pieces are the ones who like their meat a little more well done than the others. The people who want the good slices with rarer, juicier meat want the middle slices.
The preference of ribeye to rib roast is a personal one. You may not like the roast version. That is fine. The approach that you took, however, tells us that you have no class. That is also fine.
Posted on 12/24/23 at 7:33 am to Jibbajabba
Doing my first rib roast tomorrow. Do I put the salt and pepper on it tonight? Also I’m gonna rub it with a butter and herb mixture. When do I do that?
Posted on 12/24/23 at 7:41 am to tilco
quote:
tilco
Pool and a pond... Pond be good for you.
Posted on 12/24/23 at 7:43 am to tilco
quote:
like you don’t fight over the end pieces
Posted on 12/24/23 at 9:41 am to tilco
I do get sad when I see a great piece of prime-graded rib done as a roast instead of steaks.
Posted on 12/24/23 at 12:08 pm to tilco
quote:
guess yall just gone pretend like you don’t fight over the end pieces
Nope those go to the ladies in the house. I call dibs on the center cut!
Posted on 12/24/23 at 12:19 pm to tilco
I like the center piece with the horseradish sauce, but just a little because I like the flavor of the good meat. I don't find it bland nor do I think it's a waste. I agree that steak and rib roast are not the same and both can be enjoyed. I think, though, that you probably shouldn't eat rib roast. It's lost on you.
Posted on 12/24/23 at 1:38 pm to tilco
quote:
I can’t stand a giant piece of bland meat with non rendered fat.
If it's actually "prime" this isn't really an issue.
If it's "Select" roast then I can't really argue with you.
Posted on 12/24/23 at 1:48 pm to lsushelly
quote:
Doing my first rib roast tomorrow. Do I put the salt and pepper on it tonight?
Yes, it's a way of brining the cut.
Posted on 12/24/23 at 3:08 pm to Jibbajabba
Some of yall taking this wayyy too seriously. But let’s be real. Ain’t non of yall making rib roasts in august for your family. You cook 5 ribeyes.
Posted on 12/24/23 at 3:15 pm to tilco
quote:
Some of yall taking this wayyy too seriously.
You made a whole thread about it
Posted on 12/24/23 at 3:21 pm to tilco
quote:
Ain’t non of yall making rib roasts in august for your family. You cook 5 ribeyes.
What in the heck does that have to do with your original post about them being bland etc...? Do they taste different in the Summer months?
They do go on sale a lot during the holidays so it's a good time to buy them.
We had one in July.
Posted on 12/24/23 at 4:46 pm to Jibbajabba
My friend told me that Outback of all places used to sell a prime rib that they would season and sear before serving. Sounds like the best of both worlds.
Posted on 12/24/23 at 4:59 pm to LouisianaLady
We just fried at 7lb ribeye today. While it was novel (for me anyway) I would prefer a nice grilled steak that I can season on both sides. Just my preference
Posted on 12/24/23 at 8:03 pm to lsushelly
Applying rubs overnight will help pull moisture and add flavor. When smoke it helps a bit more with the bark. You can do it 30 minutes prior and be fine but overnight is great if you can.
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