Yeah great prime rib is mediocre at best for me. Give me a filet mignon or regular steak any day of the week.

A perfect prime rib is a thing of beauty and I've found nearly impossible to make it at home and only a few restaurants can do it properly, at least for my tastes. What I want is edge to edge pink with absolutely no gray band, especially in the cap. The meat takes on a "soft" texture and almost melts in your mouth. The only thing I can get out of the restaurant that does them the best is they put them in before 9am. I can only guess they're put in a 130 degree oven and can sit in there indefinitely, similar to sous vide but in air.

If I can't have that, a properly made ribeye is the best steak.

Since I'm avoiding the steak thread until I have my proper kitchen finished, I'll post in here what I had on Christmas night:


and a ribeye I made a couple of months ago:

Mushrooms do suck except the psychedelic kind

Yeapers

Mushrooms are awesome, but possibly the most annoying produce to clean.

aqua

i've been to a number of "prime rib" specialty places

places where basically everyone orders that - the entire existence of the restaurant is to serve prime rib

these were work dinners where we were trying to choose the best possible places to eat in upscale markets like san francisco


never been impressed with it

prime rib is just one way to cook pounds of meat drenched in liquid from a cup for a crowd in a predictable manner
we all wish we could nail the temp on a flintstone tomahawk wok cook fired to order rib eye like our horse bigdaddy does
prepare to make millions in vegas if consistently replicable

I also don't get the allure of prime rib. It's good, but not something I'm going out of my way for, or spending significantly more $ on, compared to a good steak.

this is my exact contention with it

it's priced as much or more than a similar sized ribeye and the "good prime rib" specialty places are often quite upscale

The place I go is more old school than the upscale chains like Fleming's, Ruth Chris' and Mortons and is way cheaper. The queen cut is something like $42, which for excellent prime rib is reasonable.

I almost never get steak at non-steak places and if I'm going to one of the above chains someone else is paying and I'm getting the ribeye.

Being honest and expecting some flak, but lately the nearby Texas Roadhouse has been my go-to. I've eaten steak about everywhere, the upscale chains and just about anything with a name in NYC or Philly but there are vastly fewer options where I moved to.

We're a fair bit past the point of sweating dinner-out money, but I don't hate the cost either. And the whole roadhouse booth setup is just more my speed, I'm kind of over wearing a jacket in and listing to some waiter or sommelier prattle on. Oh this is from what region of Northern Italy? My wife over there nodding and **** too like she gives a rats ass.

Swear to God if wife would let me would put a couple of those booths in the dining room

oh right things I don't like that everyone else seems to

Adele
Breakfast Cereal
My avatar
The saxophone part in that Wham! song

The Eagles was a really good one though hard to match that

for $42 or less you can get a way better a way better steak imo

your avatar is one of the best things here, used to love coming across it in old threads

did you make it?

I agree. I'm talking about traditional prime rib and done in a way that makes it as good, in a different way, as a traditional ribeye chop. About every other time I go to St. Louis I get that prime rib. Partially because it's that's good but mostly it's a place I enjoy spending time with my friends and family.

I'm done going to steak houses unless someone else is paying. Thanks to the availability of decent meat and the reverse sear, I can do far better at home. The chains are all ridiculously expensive and most of the old school places don't put the attention into the details so you end up with a terrible steak. Plus they're all to ****ing stuffy. I'm done wearing a jacket to dinner.

Edit:
Forgot to mention that I went to a fancy local place here in Boulder about a year ago and got the ribeye. Didn't notice it was "center cut" and it came without the cap. WTF? You cut off the best piece of beef in a cow?

A great prime rib with au jus is better than a great ribeye.
It is much easier to cook a great ribeye.
It is much easier to find a great ribeye at a restaurant.

This is the worst and it's spreading. I'm seeing a lot of ribeyes being served without the cap (which should be a felony), and another dish suddenly showing up on menus called "Ribeye cap" for a higher price. Ugh

Everyone should visit the how to cook a steak thread and steakhouses should all suffer.

This belongs in the other thread, prolly, but this phase tilts the eff out of me:

au jus means "with broth." There is no such item as "au jus." It is just "jus." "With au jus" means "with with broth."

"Jus" means "juice", not "broth", and has a specific meaning in the world of cooking.

Jus refers to a type of sauce, most commonly made from deglazed pan drippings

Broth is a clear(ish) liquid in which a meat product - typically the bones - have been boiled.

Did you not look at the edit line, my doge?

Ain’t nobody got time for that.

Yes, but by the time I saw that, I had already spent 20 minutes researching and composing my post, so I'll be damned if I was going to waste all that time and not hit "send"

but he strained to hard to clarify
indeed

au jus huh

I've been doing dunks at home for years($5/lb) and with the proper measurements per cup it is decent enough coffee.

Had one from a brick & mortar a couple years ago and it was like coffee water, so I concur with your sentiment. May never buy another one in-house again.