Quote:
Originally Posted by Bigstan
I will answer myself - prime rib everywhere tonight, a full house. A little marble-rich, but larger than 12 oz as stated . Cooked spot on. Salmon and swordfish special for the fish people were spoken highly of, swordfish was huge at an inch and a half or so thick. Broccoli and summer squash, meh, but no-one is there for veggies.
Go naked or whatever the name was swirler drinks were a hit, and the doggie bag people were a plenty.
Well done, keep it up !
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Bigstan….always wanted to say a few words about prime rib,so here goes.
Marble rich is actually a good thing.Prime rib needs fat for tenderness and flavor.People often complain about too much fat on their prime rib but it's there because beef cattle are fattened up on grain,barley silage etc in the feed lots.
There are two sides to a prime rib roast.The sirloin end has less fat,a large eye and looks more like a sirloin steak.The other end(my favorite) is called the chuck end which has a smaller eye,a circle of fat in the center surrounded by flap meat which is the most tender and flavorful of all.
Some restaurants remove the circle of fat for appearance sake before serving but it's really not a bad thing.
I realize that grass fed beef is pretty trendy right now but without good marbling I wouldn't buy it for myself.
Anyway.....enjoy you prime rib and don't mind a little fat.....you only live once
