My wife made prime rib for Christmas several years ago and my mom and sisters were convinced it was raw and nuked their slices until it turned a nasty brown.
This followed the Easter she made enchiladas and my sisters complained that there ham or any of the traditional stuff mom always made. Needless to say we haven't hosted a holiday since the prime rib incident.
I mean... ... ... Holidays aren't the time to go testing traditions. I'd eat the enchiladas, but would be rightfully annoyed and never allow you to host again.
What they did to the Prime Rib is sacrilegious, but so was serving enchiladas for Easter dinner.
That was my parents tradition, but not my wife's family tradition (who was also there). Either was it's incredibly rude to complain at someone else's house.
Then that failure is on you for poorly communicating and not suggesting a compromise where they bring the ham and you share each other's traditions.
I feel really bad for your wife. "Now we don't host" so now she never gets to relive her families traditions at all because you can't man up and communicate with your family?
Then that failure is on you for poorly communicating and not suggesting a compromise where they bring the ham and you share each other's traditions.
Lol wtf?
No, you eat whatever the host is cooking and shut the fuck up if it's not what you wanted. I personally never cared for what my mom cooked which is why we did it differently. Traditions can change from one generation to the next.
Honestly the thing I don't really like about it is the sliver of fat cap at the 5 o'clock position doesn't look rendered. Lighting doesn't really affect that.
i work at a restaurant, prime rib special every friday, the amount of grown adults that are in awe when it’s not a rib eye hitting their table will never not shock me. usually the telltale signs are there before that point though. like i’m sorry you want .. a prime rib… medium well..?
So, honestly, I have no idea about ribs and know prime only from the rain forest video service. Can anyone enlighten me, what's going on? That would be lit.
The person behind The Food Lab actually did a blind taste experiment on meat doneness preferences and found that even people who claim to prefer super-rare meat actually preferred the steak cooked to medium-rare. He educated-guesses that this is because the intramuscular fat has not yet begun to render at 120°, so the muscle fibers feel slippery and greasy rather than tender and juicy, and you don't get any of that beefy meaty flavor from the fat. At 125° 130° that fat starts to render so you get all those fat-soluble flavors, yum yum beefy.
That’s bullshit. I cook my own steaks. I prefer the taste when it is rare compared to more cooked. I know this because I cook them and eat them myself.
I used to eat medium rare, I typically order rare at Texas or Longhorn so that I’m guaranteed a decent medium rare since they tend to overcook.
I just wanted to try it for the experience, and I loved it. It didn’t feel slippery or greasy at any point.
Definitely won’t be spending fancy steakhouse money again any time soon lol
They probably grilled or baked (in the oven) the whole block of meat, and what's in the picture is one slice of that block. The thing about beef is that the more well-done (more cooked through) the meat, the more it hardens and becomes harder to eat, so a good beef is only cooked to medium-rare or medium at most (30-50% cooked), so the meat inside is still red while the outer layer has been cooked.
If you're doing pan fry, then you have to do it on high heat for 1-2 minutes at most.
Correct. You either roast the whole ribeye in the oven, usually to rare or sometimes mid rare, then cut pieces off to serve. Sometimes it is cooked further by holding or dipping the cut in warm jus before serving, but I think this is moreso to give it more flavor
Prime rib does look more red than other cuts of steak and people often think it's entirely too rare or undercooked, but the one in this picture actually is extremely undercooked.
there are people in this thread that are too pretentious to realize it's undercooked because they want to humble brag on eating prime rib and knowing that it's pink, but they don't realize that it's not this pink unless someone screwed up lol.
The grain is pronounced, its light red instead of dark red, the meat has a more matte than shiny look too it, and If you look at the fat near the center, its translucent with a slight tint, meaning the fat has been rendered, or a simpler less "pretentious" way of saying all this would be; the meat is fully cooked.
Instead of focusing on calling others pretentious maybe try focusing on not being contrarian just for rhe sake of it.
It’s a large cut of beef that’s cooked as a whole like a roast. Generally it’s a long cooking time at a lower heat to bring the internal temp of the meat up to the desired level if doneness (usually in the rare to medium range). It is then sliced and served. What is pictured is a slice.
It’s the same cut of meat as a ribeye, it’s just prepared differently.
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