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Prime Rib... ?

Discussion in 'Geek Food' started by supasaiyan, Jul 29, 2015.

  1. supasaiyan

    supasaiyan Member

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    While I was in the US, i was eating prime rib... why do you not find that cut of meat here??

    Google has led me to Hogs Breath Cafe doing a prime rib but that just looks like a normal steak
     
  2. neRok

    neRok Member

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  3. RyoSaeba

    RyoSaeba Member

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    Isn't prime rib just Scotch fillet with the bone left on it?
     
  4. JugV2

    JugV2 Member

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    Yeah prime rib is just scotch fillet with bone in; the US call it prime rib because they can I guess.

    I've seen butchers sell it labelled "Flintstone Steak", "Tomahawk Steak", same thing.
     
  5. NSanity

    NSanity Member

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    Prime is a Grade of beef, not a cut. Prime is superior to Choice. Choice is superior to Select.

    http://meat.tamu.edu/beefgrading/

    MSA in Australia attempts to do something similar - but isn't quite as easy and understandable by the public - http://www.mla.com.au/Marketing-beef-and-lamb/Meat-Standards-Australia/MSA-beef/Grading

    Rib would indicate Ribeye cut (also called Scotch Fillet). T Bone is Eye Fillet (large piece) and Porterhouse/NY Strip (thinner piece).

    http://www.seriouseats.com/2011/03/...ould-know-ribeye-strip-tenderloin-t-bone.html

    If you want to absolutely destroy anything Hog's Breathe US or AU ever did; Pick a *good* cut of beef (say Rib Eye, Scotch Fillet). Get it *at least* an inch and a half thick. Leave it uncovered in the fridge for a day. Salt it. And Do a reverse sear Cook (oven/ambient heat till 45-50C, pull it out - rest for 10-15 minutes, get the hottest fucking pan you can muster, flip every 15 seconds if on a pan, every minute if over coals, rest a tad, add pepper and serve).

    Reverse sear will get you a more uniform steak in terms of doneness through out, as well as getting you a crispier crust as a result of the meat having less moisture fighting you trying to make the crust.
     
    Last edited: Jul 29, 2015
  6. neRok

    neRok Member

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    In the case of prime rib, this not true (according to wikipedia and its source...)
    While historically known as a “prime rib”, the USDA does not require the cut "to be derived from USDA Prime grade beef".[1]

    So I suppose if you wanted a prime grade prime rib, you would need to order a "prime prime rib" :p

    This is good advice. Sous-vide works on the same principle. I went with friends to Outback Jacks the other week and got a decent steak that must have been grilled, and it was pathetic compared to the steaks I cook at home. It's all in the crust! (ie https://en.wikipedia.org/wiki/Maillard_reaction)
     
  7. NSanity

    NSanity Member

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    Sous-vide will provide a superior interior (heh), however the crust will be slightly worse unless you go to some pretty extreme methods involving a full on blowtorch.

    FWIW I do both - but largely the best i've managed so far was Rib Eye on the Bone over Coals in my weber. 2 Zone indirect to start till 45, then directly over coals (after stoking) till 55C. Rest for 10 minutes.

    Charcoal simply imparts a flavour that *cannot* be replicated on a skillet.
     
    Last edited: Jul 29, 2015
  8. twinhardballers

    twinhardballers Member

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    Blowtorches for life!


    [​IMG]
     
  9. OldnBold

    OldnBold Member

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    I don't agree with this ... a super hot skillet will give a more than adequate finish to a steak after sous-vide.

    If you are cooking with charcoal because of taste it is best to do the whole cook on charcoal. That said whatever floats your boat.
     
  10. Brett

    Brett Member

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    The actual testing and grading done though is a better indication of end user satisfaction than USDA or the Japanese system I can't remember the name of.


    <== MSA supplier.
     
  11. NSanity

    NSanity Member

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    The actual technique is both.

    http://www.seriouseats.com/2013/03/ultimate-best-steak-ever-bone-in-ribeyes.html

    Mostly this - but the examples in this thread give you some ideas to try if you don't know.

    For sure - that doesn't mean that its quick and easy for the end consumer to understand.
     
    Last edited: Jul 29, 2015
  12. OldnBold

    OldnBold Member

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  13. looktall

    looktall Working Class Doughnut

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    i always thought prime rib was just a standing rib roast.
     
  14. caspian

    caspian Member

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    I know that as a prime rib roast. cut to a single bone it becomes a prime rib steak, or ribeye on the bone, depending on your preferred terminology. and it's still just a scotch fillet on the bone, the difference being cut thickness.
     
  15. lithos

    lithos Member

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    Great, another kid who doesn't know his own culture...
     

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