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Prime Rib for esprix

"just brown all the way through" is well done.

And "prime rib" isn't steak. Trust me, I worked in meat.

"Prime Rib" is just the best-marbled huge standing rib roast you can get. Beef roast, not steak. It's also overrated; the same cut in USDA Choice grade is much cheaper and can taste just as good and be just as tender.

From a restaurant point of view, prime rib is really easy. Cook it slow for a long time to barely medium, and it's done. It's done usually by the time dinner starts. You just cook more roasts for a prime-rib special night. Slice off a rib, plate it, and send it out. If somebody wants "well done" slice off a rib, throw it under the salamander for a bit (or in the deep-fryer, once it's the "well done" most people are asking for it's impossible to tell the difference, and at least the deep-fryer doesn't dry it out). This is why at ConJosé we were so pissed when the Fairmont Grill took so long to get kproche's prime rib out after we told the wait staff he had a panel in an hour.

Oh, and while I'm at it, you don't dip things in au jus. You dip things in jus. Au jus is "with juices." Don't ever sit down in a restaurant with me where there's a "French Dip Sandwich with au jus sauce."


( 8 comments — Leave a comment )
Dec. 18th, 2004 01:31 am (UTC)
Well didn't that just make me feel like I'm stupid. :(
Dec. 18th, 2004 01:43 pm (UTC)
Yeah, but I zinged you in my journal where only a few mutual friends will laugh a little, and the rest won't care.

I zinged Kusters in your comments, where everybody reading will laugh. We'll see if he argues with me. I've got the food science background to tromp him.
Dec. 19th, 2004 12:03 am (UTC)
Still... :(

Oh, and I do know that "au" means with - it was a slip on my part. I do speak a little French you know...
Dec. 19th, 2004 12:06 am (UTC)
I will also say that although the meat was brown all the way through in the center, some of it was also still very much pink, so it was obvious that it had just browned through like the second before he pulled it off the flame, and I have a hard time calling that "well done" when I think of that as completely and utterly dark brown from end to end and through the middle (which is how I usually like it - please, no jokes about how I have no taste, we already know that's true). Wouldn't this more accurately be "medium well" in that case?

I defer to your expertise in this matter, of course.
Dec. 18th, 2004 01:45 pm (UTC)
Oh, and a "prime rib special night" is the best time to get prime rib and not pay too much for it. I just don't encourage people to pay the extra money for prime rib when making it at home; choice will do just as well.
Dec. 19th, 2004 12:06 am (UTC)
Yeah, $12 for a 1" thick rather large piece of meat was well worth it for me, especially considering how much I enjoyed it. Their regular prices start at like $25, so it was definitely a good night to go. They also do a $12 lobster night, too.
Dec. 18th, 2004 02:38 am (UTC)
Menus which specify "with au jus" always drive me nuts, since I DO speak French.

I like my beef medium rare (I also like Steak Tartare XD), but I can't eat very much red meat. Gives me a sick stomach.
Dec. 18th, 2004 09:46 pm (UTC)
"With with juice" -- huge pet peeve of mine too. Of course, it's an occupational hazard for me to copy edit menus.
( 8 comments — Leave a comment )