[Vale46Rossi]

List here :)

[Matlock]

I've only had the prime rib at The Keg about 50 times and it has been great. There is a secret size larger than Keg size which is really hard to finish.

My foreman at work claims that a golf course in Richmond has really good prime rib, but I don't remember the name of the location and have yet to try it.

[_TiDy_]

the kegs prime rib is pretty solid, the size larger than the keg size is called the "keg sized omega". If you don't want to spend so much, miles stones is alright. Gothams has a pretty good au jus sauce to go with their prime rib. but for the price you might as well go to the keg. Try making prime rib yourself, its ridiculously easy, just have a meat thermometer and get a good cut of prime rib, a few hours later you'll have more than enough to feed yourself and a few others.

[Matlock]

I've also went to Outback Steak house and Black Angus in the states, both of which I personally found not to be as good as our Keg back home. (Although much cheaper for the portion you get) Just in case you ever wondered about those two.

[whitev70r]

Nothing quite like it at home. Like other poster said, it is so easy ... with what you pay at The Keg, you can have all you can eat prime rib for 2 days.

[keifun]

I tried the prime rib at the Keg on a couple occasions. I think its decent. Its too bad they didn't have yorkshire pudding as well. I was a bit disappointed. I think a prime rib isn't complete without that.

[unit]

i agree that you should make it at home.
keg prime rib is average, and you can easily replicate it at home.
the sides they give at the keg are terrible so you're not missing out on that

[Vale46Rossi]

I tried the omega yesterday, the size was good and finished it.

I have tried many that was better like morons and hys

I am trying to find the perfect Au Jus and I am good

I do make my own quiet often but I prefer eating out

[milkmilk101]

I heard Chop have really good prime ribs.. gonna try it pretty soon.. post later.
Pinnacle hotel at lonsdale offer 18.95 prime ribs dinner too.. not too bad.

[impulseX]

well, like many have mentioned. the keg. but after working there for so long, the prime rib is just meh.... and yes the keg omega is really big.

seasons in the park has prime rib on sundays. we serve at $28 i believe, or a 3 course meal (salad, pr, desert) for i think... $32 or something. can't remember exact price off the top of my head

[Shades]

I tried the omega yesterday, the size was good and finished it.

I have tried many that was better like morons and hys

I am trying to find the perfect Au Jus and I am good

I do make my own quiet often but I prefer eating out

I've never been to "morons" but I will give it a try :fullofwin:

[bbbj]

will i turn into an idiot after i eat there?

[EndLeSS8]

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.

[LiquidTurbo]

Texas Road House in the USA

[Ch28]

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.

Bourdain did a stop there during his San Fran episode and it looked so good

[ilvtofu]

I tried the omega yesterday, the size was good and finished it.

I have tried many that was better like morons and hys

I am trying to find the perfect Au Jus and I am good

I do make my own quiet often but I prefer eating out

I honestly wouldn't bother paying any more than keg for prime rib and yeah the omega is a decent size, I can easily finish it if I don't get the classic dinner

I get my meats for prime rib usually from ferry market on hastings because the owner is a family friend and barely charges anything for it, but the meat at safeway/costco has been good in my experience

[Durrann]

the kegs prime rib is pretty solid, the size larger than the keg size is called the "keg sized omega". If you don't want to spend so much, miles stones is alright. Gothams has a pretty good au jus sauce to go with their prime rib. but for the price you might as well go to the keg. Try making prime rib yourself, its ridiculously easy, just have a meat thermometer and get a good cut of prime rib, a few hours later you'll have more than enough to feed yourself and a few others.

i have to disagree with u on the milestones
its not up to par

[Culverin]

Man, that house of prime rib looks amazing. I have to go some time.

Last year, my dad and kid brother had a joint bday party and invited over the extended family. I made a roast (it's not prime rib if it's not on the bone right?). I was most impressed with how it turned out. Better than most restaurants I've had it at. For any of you guys that have made prime rib at home, what spices do you use?

I made a simple paste with thyme, rosemary, salt, pepper and butter. But I think maybe I should have put in some onion powder as well. Do you guys sear it off first before roasting or just pop it in at room temp?

[MelonBoy]

Man, that house of prime rib looks amazing. I have to go some time.

Last year, my dad and kid brother had a joint bday party and invited over the extended family. I made a roast (it's not prime rib if it's not on the bone right?). I was most impressed with how it turned out. Better than most restaurants I've had it at. For any of you guys that have made prime rib at home, what spices do you use?

I made a simple paste with thyme, rosemary, salt, pepper and butter. But I think maybe I should have put in some onion powder as well. Do you guys sear it off first before roasting or just pop it in at room temp?


Gotta sear it off first for sure :D

When I make roast I go S&P only, but I go really heavy on the fresh cracked pepper (I mean really heavy).. If its a regular roast (not prime rib) I ussually slit/stab it with a knife and insert garlic coves into it, if its a prime rib I leave it be..

I like to go 450 high for 10minutes then drop it to 280 :) finishing it off with a 10-15min resting.

[unit]

i just pop it in at room temp

for the best center, rest it between roasting and "searing"
roast part way at 200, rest then crank it as high as it'll go
same with a nice steak but other way around.

heres a good resource

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html#comments

[Senna4ever]

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!

[Expresso]

i just pop it in at room temp

for the best center, rest it between roasting and "searing"
roast part way at 200, rest then crank it as high as it'll go
same with a nice steak but other way around.

heres a good resource

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html#comments

When you do a roast, do you guys use a thermometer too? I was wondering when you puncture it if the loss of juice is a factor or negligible?

[unit]

loss of juices are negligible, because no matter how good a sear you get on meat, it will leak like a period anyway

[rs]

Hy's Encore has a great prime rib but its expensive. Expect $150 for two including wine.

[MelonBoy]

i just pop it in at room temp

for the best center, rest it between roasting and "searing"
roast part way at 200, rest then crank it as high as it'll go
same with a nice steak but other way around.

heres a good resource

http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html#comments



woh that looks pretty snazz, ill give that a try next time :D

[Culverin]

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?

[unit]

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

[_TiDy_]

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

[no_sol]

Mc rib

[Wetordry]

Moiches in Montreal, just a block down from schwartz's
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[Vale46Rossi]

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!

[Si Ed]

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.

http://img.photobucket.com/albums/v738/sied00/IMG00315-20100530-2239.jpg

[!LittleDragon]

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

[Vale46Rossi]

Today I went to Chop to try their primerib.

It was mediocre at best....

http://img204.imageshack.us/img204/3439/photo22pb.jpg


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

$44 and the meat were soggy and nasty.....

[freakshow]

Chop is horrible. Last time I went with a group for steak, half the people had to reach for the salt.

[bcrdukes]

Today I went to Chop to try their primerib.

It was mediocre at best....

http://img204.imageshack.us/img204/3439/photo22pb.jpg


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. :p

[Vale46Rossi]

That does not look very appetizing. :p

hahahaa :D


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

http://www.youtube.com/watch?v=NUQ49SoteE0

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!

:D I encourage everyone to try it.

[bcrdukes]

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

Lavender? FTS! :D

Good call on the fresh pepper and salt. :woot2:

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.)

[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.

[Vale46Rossi]

Lavender? FTS! :D

Good call on the fresh pepper and salt. :woot2:

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.



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 :D

[bcrdukes]

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. :p

unit - other than Costco, any butcher shops you can recommend? Thanks guys! :D

[unit]

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/2009/12/perfect-prime-rib-beef-recipe.html

[Vale46Rossi]

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.

[bcrdukes]

Thanks guys

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

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. :\

[Bonka]

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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[Culverin]

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?

[unit]

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.

[bcrdukes]

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. :(

[Vale46Rossi]

Hmm, where can I get prime, i want to give it a go and try it out :)

[unit]

i last saw it at granville island. its like double the price (about 25/lb)

[kchan]

damn gonna give that recipe a try... i messaged you on fb stevenduang but i guess my question is answered in this thread eh?

making a pork tenderloin for couple friends tonight, then prime rib the follow week!

[Vale46Rossi]

damn gonna give that recipe a try... i messaged you on fb stevenduang but i guess my question is answered in this thread eh?

making a pork tenderloin for couple friends tonight, then prime rib the follow week!

good luck!

If any issues ask me any time :D

[Vale46Rossi]

i last saw it at granville island. its like double the price (about 25/lb)

I am gonna give that a try :D

[bcrdukes]

Ok so I tried the recipe.

I followed the instructions exactly as explained in the video. My oven sucks ass so I had to tinker with it here and there. Turned out to be a nice medium to medium well, which my parents preferred. I didn't mind it too much. My only gripe with the recipe is the recommendation of using such an amount of salt - Fuck That Shit. It was waaaaay too salty.

Otherwise, I managed and it was tasty. Thanks to all! :D

Sorry no pics. We were all way too hungry.

[willystyle]

In my opinion, you should never use table salt to cook, as it's way saltier than kosher and sea salt, so it's difficult to measure how much to use (recipes never call for table salt, neither). Sea salt and table salt should only be used on the finished product.

Some would argue that sea salt could be used for cooking; however, you would miss out on the essence of the taste of sea salt, and it would be also be a waste, cause sea salt is generally more expensive.

Now, in my opinion, Prime rib is prime rib, meaning that if you are not cooking a prime-graded standing rib roast from the rib section, then don't call it prime rib. Just call it Roast beef or rib roast, as the difference in taste and quality is highly distinguishable.

I've had a friend that cooked a inside/outside round roast for a gathering, and called it a prime rib. Others didn't notice, but I could tell. It was embarrassing on his part, but I didn't have the heart to tell him. So let's not make the same mistake twice, guys.

As for buying Prime rib (prime grade), Costco seems to be the best deal, but it's only available during various times of the year (Christmas, for example). Otherwise, you'll need to go to a local butcher, and please don't buy it from local supermarkets. They are not prime grade, unless you go to Urban Fare, and other high-end supermarkets.

[Expresso]

I definitely wouldn't call it roast beef, cause that just conjures up nasty images from Uncle Willies.

I think its pretty accepted to refer a standing rib roast as prime rib. I don't think anyone goes and says "Hey I'm having standing rib roast today!" But I'm not a beef connoisseur so what do I know!

[Culverin]

I definitely wouldn't call it roast beef, cause that just conjures up nasty images from Uncle Willies.

I think its pretty accepted to refer a standing rib roast as prime rib. I don't think anyone goes and says "Hey I'm having standing rib roast today!" But I'm not a beef connoisseur so what do I know!

Hahahaha, I think I'd call it roast beef. That's kinda what it is, why not fix people's image for "roast beef" while you're at it? :p
But I think calling it "prime rib" is cheating, doubly so if you're not roasting it on the bone.

[unit]

i call a rib roast "prime rib" cause nobody knows that prime rib is only prime grade beef anyway.
its not that im cheating by calling it prime, just that people understand what it is better when you say prime rib.

[UFO]

And when you order prime rib from a restaurant, what are the odds that they are using the good prime grade cut of meat anyways?

I usually get the 'premium rib roast' from Costco, either bone-in or boneless. The quality of the meat is better than most local restaurants' prime rib. The end result is way closer to a true prime rib than an inside/outside roast. Local Costco's are selling the bulk (about 7 rib equivalent) boneless pieces for ~$20/kg, so about $9/lb. The Costco's in the US used to carry the same cut and sell at $6us/lb but I have not seen it the last couple times I've gone down and looked for it.

I'm going to have to try the roast at 200 then crank it at the end method. I've always oven seared for 15-20 minutes to start then cook at 270 until appropriate internal temperature and it has always turned out very good and tasty. But I have never rated my results based on the thickness of brown/cooked edges, always only by taste.

Best prime rib that I've had in restaurant is Smuggler's Inn in Calgary

[willystyle]

Bone-in would be best as it further enhances the flavor of the meat. :)

[Culverin]

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.

Nope, there is a "Grade A"
http://www.canadianbeef.info/images/qual_grad_dist.jpg

That actually makes it sound pretty crappy in comparison.
But the coloring and marbling I've saw makes it look much nicer than most (but not all) of what I see at Costco and the other supermarkets.

I'll confirm with Supreme the Grade of the beef when I pick some up. Pictures as well.


As for salt, I keep hearing that Sea Salt is expensive. I know there is some expensive sea salt options that I can get from specialty cooking shops, but I've also seen the $4/box Windsor sea salt @ superstore. For the most part, I'm using Windsor kosher salt because I like the texture.

[unit]

wow.. never seen A before and definitely never seen B
B grade meat just sounds so wrong.

how do you even produce meat that has like zero marbling

[kchan]

i tested out that recipe stevenduang posted, but I had to make some adjustments as my girlfriend prefers medium / well-done
so I bought a 6lb prime rib and was suppose to keep it at 500F for 30mins (according the the recipe) but I left it for an hour instead and it was medium not well-done yet as there was a bit of pink but it was SO damn good

heres some pics of it buttered up
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/222815_10150183181037653_514092652_7328234_8388351 _n.jpg
served with some gravy + mashpotato... damn it was a good meal
3 bone for 6 people, nothing was left and everyone was stuffed

the result?
http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/230460_10150183181317653_514092652_7328242_4755839 _n.jpg

probably the best prime rib I've had yet, same goes for my girlfriend and her family, everyone loved it !

[Santofu]

wow.. never seen A before and definitely never seen B
B grade meat just sounds so wrong.

how do you even produce meat that has like zero marbling

They use grade a and b for processed food or ground them finely.

[Culverin]

So I got my rib roast, and it was ok-ish. Not as nice as I saw last time.
I had a chat with some guy at Supreme Meats, I'm just assuming he was the retail manger, he looked like he was in charge, we've chatted a bit before. He said that the grades for the rib roast is minimal AA and sometimes up to AAA, it just depends on what they get. I was a little confused cause I thought everything was graded by inspectors before it leaves the slaughterhouse. Regardless, he said it's no Grade A and not prime, but what they get will always be something in between. It was less than $7/lb.


Here's how the meat looked. Pics are with a crappy phone-camera. It wasn't epic, but it was definitely good enough for me. As I've mentioned before, nicer than what the local supermarkets generally stock.

https://lh6.googleusercontent.com/_jHRKbX4bWww/TdYtlM7n30I/AAAAAAAAAPA/U0W8G9NWveY/s1024/2011-05-18%2016.54.21.jpg

https://lh4.googleusercontent.com/_jHRKbX4bWww/TdYtpioD9CI/AAAAAAAAAPQ/gbRNbwv_TNw/s1024/2011-05-18%2016.54.46.jpg

https://lh6.googleusercontent.com/_jHRKbX4bWww/TdYtqhJVvpI/AAAAAAAAAPU/Hcr5AH7mSxc/s1024/2011-05-18%2016.55.09.jpg




As for how it turned out, I rushed it so it was kinda screwed up. My friends have really low standards, especially if I do all the cooking :p
So they were happy enough with the meal, except I know it wasn't up to my standards.

Hope this helps you guys out a bit?