Eat Me Daily starts a new column called Top Of The Food Chain with a nicely detailed piece about Prime Rib… How to buy it, the bovine anatomy behind this royal cut of beef roast, and suggestions for preparation. It’s a little bit technical, and less practical and informative than I’d like. But it’s definitely spurred me to shop for prime rib, and take a crack at preparing one.
I have one main handicap though, with regard to prime rib: I’ve never had good prime rib. Or perhaps I should say, I’ve never had prime rib I liked. It’s always been tough and bland, and most times, cold (ie served at a wedding buffet, what a waste!!).
I ordered it one time at a homely small-town restaurant, on their special “Prime Rib Nite” which was much talked about in town. What I received was both gray, and bloody, sitting in a pool of yellow oil. It had the mouth-feel of mutton. Creamed horseradish was the only good thing about it. I still do not understand the happy faces of the other diners in that room.
The basic cut from which prime rib is drawn is the same as for the titan rib-eye steak, which has most of the surrounding bone and tissue trimmed away. So, we know it’s a tasty part of the cow… Still, unless there’s something I’m missing in what I expect of roasted prime rib, I doubt I’ll order any at a restaurant any time soon.
If I make some, I’ll probably try the Peppercorn Crusted Prime Rib from bigoven.com, because it says “this WILL set off your smoke alarm!”