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Prime Rib - How do you order it
Posted on 3/23/24 at 5:38 pm
Posted on 3/23/24 at 5:38 pm
Went to Texas Roadhouse today. Haven't eaten prime rib in years, sounded good and when asked how I wanted it cooked, just told the waitress "whatever way most people get it." It was still mooing when served to me. Felt bad, had to send it back. Looked it up and less than medium rare is apparently the correct way with the au juis and horseradish, exactly like they cooked it. Apparently I need to stick to the second cut of meats like NY strips as prime is over my taste buds. Anyone else have experience with eating primary cuts rare?
11
Posted on 3/23/24 at 5:41 pm to Tomatocantender
I prefer medium rare for prime rib, and I find the hot au jus if poured over it helps cook it even more.
Posted on 3/23/24 at 5:45 pm to Will Cover
Thanks for the advice. Yeah they just gave me room temp au juis in the plastic container. Next time I'll ask for heated in a side dish cup and say medium rare. That horseradish was so good I mixed it in with the sour cream over my baked potato lol. Thanks baw.
Posted on 3/23/24 at 6:05 pm to Tomatocantender
I like ribeye/prime rib cooked to a nearly a true medium. 138ish internal.
This helps render the fat better.
This helps render the fat better.
Posted on 3/23/24 at 6:47 pm to KosmoCramer
That makes sense with the rendering of the fat.
Posted on 3/23/24 at 7:31 pm to Tomatocantender
Prime rib is cooked slowly and will be hot or warm all the way through if they’re doing it right. To get it to medium rare, medium, medium well or well done, most places, put it in a boiling or hot Au jus. Some places will do it on the grill, which is not traditional. I ordered mine as rare as possible and bring it up to temperatures more than that with Au jus. I eat traditional steak, rare to medium rare. Also helps not to eat prime rib from Texas roadhouse.
Posted on 3/23/24 at 11:05 pm to Tomatocantender
I eat it medium rare when I make it at home. Haven’t ordered it in a restaurant since the 90s when we were young and dumb and would have Outback throw it on the grill to get it more medium.
Posted on 3/24/24 at 5:27 am to Tomatocantender
Prime Rib is medium for me. Im not a fan of prime rib when it is on the rare side cause i feel like im chewing leather almost.
Posted on 3/24/24 at 8:02 am to Tomatocantender
quote:
Texas Roadhouse
quote:
primary cuts rare
Had a filet rare from there and got sick AF.
Posted on 3/24/24 at 8:42 am to Tomatocantender
Prime rib is one of those things people eat cause of tradition or something I don’t fricking get it.
There isn’t a person on this earth that would sit down with a perfectly reverse seared ribeye steak and then choose a slab of unseasoned beef.
There isn’t a person on this earth that would sit down with a perfectly reverse seared ribeye steak and then choose a slab of unseasoned beef.
Posted on 3/24/24 at 12:43 pm to Ryan3232
I think an issue is a lot of "Prime Rib" isn't actually USDA Prime, especially around those holiday sales, it's USDA Choice or worse, USDA Select.
Posted on 3/24/24 at 7:29 pm to deeprig9
That is a part of it but it’s not the whole thing.
It’s just a simple matter of surface area, sear, and seasoning.
It’s just a simple matter of surface area, sear, and seasoning.
This post was edited on 3/24/24 at 7:30 pm
Posted on 3/24/24 at 11:31 pm to Tomatocantender
Like this
Posted on 3/25/24 at 3:51 pm to Tomatocantender
quote:
Looked it up and less than medium rare is apparently the correct way with the au juis and horseradish
Posted on 3/25/24 at 4:00 pm to auzach91
Like Auzauch91 showed, with horse radish sauce and a little Au Jus on the side
Posted on 3/25/24 at 4:02 pm to tilco
quote:
tilco
I side with you on this one. Prime Rib is one of those things where the juice just isn't worth the squeeze.
Posted on 3/25/24 at 8:18 pm to Mo Jeaux
I’m glad I’m. It the only one 
This looks like a solid prime rib roast. But look at all that unrendered fat and non seasoned meat. Why would anyone think that’s better than a properly cooked steak?
This looks like a solid prime rib roast. But look at all that unrendered fat and non seasoned meat. Why would anyone think that’s better than a properly cooked steak?
Posted on 3/26/24 at 2:14 pm to tilco
quote:
Why would anyone think that’s better than a properly cooked steak?
Give me a ribeye over prime rib, any day.
Posted on 3/26/24 at 2:38 pm to tilco
quote:
Prime rib is one of those things people eat cause of tradition or something I don’t fricking get it.
There isn’t a person on this earth that would sit down with a perfectly reverse seared ribeye steak and then choose a slab of unseasoned beef.
But seriously, I will happily eat many forms of beef and can enjoy them all. Tenderloin filet, ribeye, prime rib, roast beef, burger all have their place.
You can definitely get a well seasoned standing rib roast by salting all sides and letting sit uncovered in a fridge for 48 hours. That salt will be absorbed and the prime rib will be delicious.
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