The BEST Prime Rib You've Ever Had?
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From: Santa Monica-SoCal
kadeshpa, sorry dude, but you're just showing how much you're sold by marketing. i agree that quality of beef is a factor, but the rib roast cut is coming from the same part of the cow now matter who sells it to you. i'd say marbeling is the most important factor.
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From: Farmingdale, NJ
Originally Posted by JDS2KNJ,Feb 17 2007, 03:44 PM
Best prime rib I've had was a place in Philly called The Prime Rib. I think its on 17th and Walnut or Chestnut. It was about 30 ounces and was the best meat I ever had! And it was a end cut too!!!!!
J.
J.
Big, thick, and bloody as hell. Pricey, but worth every ounce 
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From: Oh kwa tan zen wan
Originally Posted by dyhppy,Feb 18 2007, 07:25 PM
kadeshpa, sorry dude, but you're just showing how much you're sold by marketing. i agree that quality of beef is a factor, but the rib roast cut is coming from the same part of the cow now matter who sells it to you. i'd say marbeling is the most important factor.
1) Ageing of beef GREATLY affects the flavor of steak. A cut of beef purchase at your local supermarket HAS NOT BEEN AGED.
2) Never heard of Wagyu? Kobe? IN other words meat can be from the same parts of a cow, HOWEVER, these famous chophouses are NOT getting their beef from the same farms you and I get our steaks from. They are from specially raised cows similar to the attention paid to Kobe/Wagyu Cows.
By just saying marbling is the most important factor shows your relative ignorance to the fine art of steaks
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From: Bergen County, NJ
Morton's (Riverside Square, NJ).
End-Cut with a baked potato + butter + salt. Bottle of Shiraz or Merlot - - - a perfect meal.
I make a prime rib for Cristmas that comes pretty close. I have the butcher cut the eye off the bone and then tie it up. Olive oil, kosher salt, course ground pepper - - - heaven. The key is to pay for 'prime' meat.
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From: Oh kwa tan zen wan
Originally Posted by dyhppy,Feb 19 2007, 03:14 PM
rib roast is rib roast, douche
kobe, etc are different things. restaturants tell you a bunch of stuff, but what do u think really goes on in the back?
kobe, etc are different things. restaturants tell you a bunch of stuff, but what do u think really goes on in the back?
OK you can resort to name calling. 
I stand by what I said, as would most chop aficionados. You obviously lack reading comprehension so any more discussion on this point with you is wasted.
Enjoy your Steak-Ums.