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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 05-05-2011, 07:52 PM   #26
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unit, instead of cranking the oven at the end, have you tried either finishing it off in the pan or with a blow torch?

Also, I'm assuming I should be using a roasting rack instead of lining my roasting pan with veggies to maximize hot air surface area?
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Old 05-06-2011, 09:40 AM   #27
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ive never tried the blow torch but ive seen thomas keller do it. im sure it works great, but using the method i described also creates the desired effect of having just the most outer layer seared, producing little grey area.

i havent tried searing on a pan because its such a huge piece of meat, and getting it browned all over on a flat surface seems tricky

yeah i usually use a roasting rack but you can also just lay it with the bones down so all the edible surfaces brown properly. just dont crowd the pan with veg
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Old 05-08-2011, 12:27 AM   #28
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I usually wait till the roast is room temp, then crank the oven to 500 degrees then pop it in for 15 mins, then turn it down to 250 for the remaninder
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Old 05-08-2011, 01:12 AM   #29
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Mc rib
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Old 05-08-2011, 01:43 AM   #30
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Old 05-08-2011, 04:28 PM   #31
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Go to Nikuya, buy some Wagyu prime rib then make it at home. It'll probably cost close to or surpass $100 per pound, but it'll be worth it!
Went few days ago they did not have prime rib that day.... So I settled with some of the most expensive wagyu for sukiyaki.

Honestly it was great to splurge on some great food too bad they don't have any A5 Japanese Kobe as well

Thanks for showing me the place!
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Old 05-08-2011, 11:14 PM   #32
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I don't know where the best Prime Rib is locally, but best in the world IMO is House of Prime Rib in San Francisco.

pretty much a mandatory food stop when you visit.

http://houseofprimerib.net/home.html

Our Roast Beef:
Carved at your table, to your specifications, from our unique stainless steel serving carts. We serve only the best beef available, the top 2% of all beef marketed. Although this incurs additional expense, out Mid-Western corn-fed beef aged for 21 days, is the most tender, juicy and flavorful beef available.
House of Prime Rib was pretty good. Definitely better than Keg, Milestones and Chop.

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Old 05-08-2011, 11:50 PM   #33
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I've been to House of Prime Rib a few times and it hasn't been consistant... sometimes it's amazing and sometimes it's average. I've never had a bad prime rib there tho.

Best prime rib I've had was at Duke's on the main strip of Waikiki of all places. Best I've had locally was at Roy's... again... of all places... lol
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Old 05-09-2011, 12:43 AM   #34
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Today I went to Chop to try their primerib.

It was mediocre at best....




The other food I had their (Dungeness Crab) was absolutely garbage...

$44 and the meat were soggy and nasty.....
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Old 05-11-2011, 05:34 PM   #35
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Chop is horrible. Last time I went with a group for steak, half the people had to reach for the salt.
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Old 05-11-2011, 06:05 PM   #36
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Today I went to Chop to try their primerib.

It was mediocre at best....

Spoiler!



The other food I had their (Dungeness Crab) was absolutely garbage...

$44 and the meat were soggy and nasty.....
That does not look very appetizing.
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Old 05-11-2011, 06:12 PM   #37
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That does not look very appetizing.
hahahaa


well yesterday I had a group of friends over and I used this recipe


Freaking amazing!

One of the best prime rib I have ever had.

instead of the lavender mix I used fresh cracked pepper and salt only

Just as great!

I encourage everyone to try it.
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Old 05-11-2011, 07:55 PM   #38
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instead of the lavender mix I used fresh cracked pepper and salt only
Lavender? FTS!

Good call on the fresh pepper and salt.

Edit: Steven - Where did you buy your prime rib? Does it matter whether your salt is coarse or not? (FYI - I can't cook worth shit.)
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Old 05-12-2011, 01:32 AM   #39
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for good value i'd go to costco.
butchers are usually around 12/lb so thats not terrible either. about 1lb per person for a bone in roast.
coarse or fine doesnt really matter, just know that a pinch fine is 2 pinches of coarse.
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Old 05-12-2011, 02:19 AM   #40
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Lavender? FTS!

Good call on the fresh pepper and salt.

Edit: Steven - Where did you buy your prime rib? Does it matter whether your salt is coarse or not? (FYI - I can't cook worth shit.)
I bought my prime rib at save ons because it was close but they are more expensive than average.

Like Unit said, costco has good value and they have good meat.

I used fresh cracked salt as well, and I actually used coarse salt but I am sure it does not matter that much.



Quote:
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for good value i'd go to costco.
butchers are usually around 12/lb so thats not terrible either. about 1lb per person for a bone in roast.
coarse or fine doesnt really matter, just know that a pinch fine is 2 pinches of coarse.

Yup, 1 bone is good for 2 people so 2 bones is perfect unless you are having big guys over.

Also if you don't feel like doing that Au Jus recipe try the KNOX powder one.

It was actually pretty damn decent but remember to serve it in a heated ramekin, makes the whole experience PERFECT!

I have been asked to do the roast again already! haha
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Old 05-12-2011, 02:34 AM   #41
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Pardon my n00bieness (as I mentioned earlier, I can't cook.)

I'm planning to try out the recipe StevenDuang posted this weekend. The plan is to make enough prime rib for 3 guys and 2 girls, one of which can eat the same portion as a guy.

I'm looking for a prime rib which can offer the same serving size comparable to what you can get at the Keg (for comparison sake only.) I can't quite judge from the video what the serving size is like but it looks huge. Steven and the video suggests 2 pieces per bone - I take it this is a good general rule of thumb. I'm thinking of serving either a baked or mashed potato with some steamed veggies on the side or a side salad. Not looking forward to left overs.

unit - other than Costco, any butcher shops you can recommend? Thanks guys!
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Old 05-12-2011, 10:28 AM   #42
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i like windsor meats (vancouver) and herringers (steveston) or any of the meat shops in granville island are probably great as well.
http://www.windsormeats.com/

for 5 ppl get about a 5lb bone in rib roast. with sides it should be more than enough food.
http://www.seriouseats.com/recipes/2...ef-recipe.html
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Old 05-12-2011, 02:07 PM   #43
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Like unit said that sounds right, I did 5lbs for 4 people who DID NOT eat breakfast or lunch so they were all starving.

If you are doing mash and if you guys like garlic do garlic mashed potatoes.

Only difference in the recipe is that you substitute the butter with garlic butter you can find it at saveons or safeway in the fridge.

Its a small stick of butter that is green (I forgot the brand) and how much garlic butter is by taste!

It's really easy.
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Old 05-12-2011, 04:15 PM   #44
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Thanks guys

I will report on whether this is a success or failure this weekend.

Edit: The recipe calls for Kosher salt. How important is this? Can I substitute it for just regular table salt or will it ruin the meat and outcome? /fail@lifebcrdukescantcookworthshit

I called up Rio Friendly Meats on East Hastings. They have prime rib roast bone-in @ $8.99/lb. Is this the usual going rate? Big Lou's is selling Pemberton Beef (local, organic etc etc etc.) @ $15/lb.
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Old 05-12-2011, 04:49 PM   #45
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You can substitute with table salt, but you'll probably want to lessen the amount used with table as the finer granules dissolve quicker and would penetrate the meat easier.

For cooking and especially meats I prefer to use kosher as I tend to taste the difference when using table salt and the coarse granules of kosher gives the outside sear a nice "crust".
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Old 05-12-2011, 08:37 PM   #46
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When you guys are throwing these prices around, are you talking Prime grade? Or just using the colloquial term for bone-in rib roast?

Supreme Meats on 1st, just west of Gilmore is where I get my meat. I did some scouting there last week.

Its under $7/lb for Grade "A" bone-in rib roast. The quality and marbling seems to far surpasses anything at the supermarkets (Save-On, Safeway, Superstore etc... even costco).

Supreme seems to have the most bang-for-buck I've seen around with good fresh cuts of meat. Their legs are only so-so, big and meaty (from Hungary wtf?), Hills out in Coquitlam has better duck for sure, but it costs more.

If you guys know any better bang-for-buck place with decent quality, I'd love to know.


bcrdukes, I don't bother buying table salt anymore. Kosher salt is pretty much the same price. What I'm trying to figure out is what I should be using for a fine-grain salt. Boxed Sea Salt?
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Old 05-12-2011, 09:29 PM   #47
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grade A? isnt canadian grading AA, AAA, prime?

and yeah, those prices i threw out werent prime, more like AAA. prime is usually upwards of 20/lb. 12/lb is prob a little high compared to some butchers. the places i go to are overpriced just cause they're the only ones i really know. i should check out supreme meats though.

i use fine sea salt for almost everything unless its curing or brining, then i bring out the coarse kosher salt because its a little cheaper. i still use table salt for baking though which i rarely do.
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Old 05-12-2011, 09:31 PM   #48
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When you guys are throwing these prices around, are you talking Prime grade? Or just using the colloquial term for bone-in rib roast?
Sorry, Culverin. I honestly don't know (if you were directing that question to me.) I am hopeless when it comes to cooking.
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Old 05-12-2011, 09:57 PM   #49
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Hmm, where can I get prime, i want to give it a go and try it out
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Old 05-13-2011, 09:02 AM   #50
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i last saw it at granville island. its like double the price (about 25/lb)
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