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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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House of Prime Rib was pretty good. Definitely better than Keg, Milestones and Chop.
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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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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.
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:
Originally Posted by unit
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
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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Originally Posted by Badhobz
Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank
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/
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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Quote:
Originally Posted by Badhobz
Yeah. Typical Mainlander Barbie doll.
Her car even smelled nice. Like a mixture of luxury perfume and a hint of….. vag ? Fish sauce ? Something a bit dank
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". Posted via RS Mobile
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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?
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.