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#3114485 - 01/08/13 10:45 AM Stupid question?
Slaughter-06
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Registered: 05/03/01
Posts: 8232
Loc: Dyersburg,Tn.

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What is prime rib?
I think it is a ribeye roast but what makes the texture different from a ribeye?
How do I turn a ribeye into prime rib?

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#3114698 - 01/08/13 12:55 PM Re: Stupid question? [Re: Slaughter-06]
TAFKAP
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Registered: 11/06/09
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Loc: Memphis

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Prime rib is a sliced steak out of a slow-roasted whole ribeye.
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#3114728 - 01/08/13 01:18 PM Re: Stupid question? [Re: TAFKAP]
Slaughter-06
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but why is the texture so different? slow roasting does this?
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#3114739 - 01/08/13 01:29 PM Re: Stupid question? [Re: Slaughter-06]
TAFKAP
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Loc: Memphis

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Yes. The very limited browning (if any) is a result of a higher finishing heat in the oven. Some people take a cooked roast and slap it in a skillet to put a crust on the outside. But combined with the marbled fat melting out and the fact that interior meat is never exposed to heat, prime rib has a much different flavor and look than just a slice of ribeye slammed on the grill.
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#3114758 - 01/08/13 01:41 PM Re: Stupid question? [Re: TAFKAP]
Slaughter-06
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Registered: 05/03/01
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Loc: Dyersburg,Tn.

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Could you not do the same thing to a whole filet or Whole T Bone?
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#3114810 - 01/08/13 02:16 PM Re: Stupid question? [Re: Slaughter-06]
TAFKAP
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Registered: 11/06/09
Posts: 9521
Loc: Memphis

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 Originally Posted By: Slaughter-06
Could you not do the same thing to a whole filet or Whole T Bone?


The whole tenderloins are done like this all the time. It's not the same marbling, so the meat comes out different. But a whole roasted tenderloin looks something like this when sliced & served (this is a backstrap, actually).



But to do the same thing with a t-bone would essentially be a bone-in prime rib, with the section of tenderloin. Porterhouse is a ribeye one side, and tenderloin on the other.
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Everything important in life was learned from Mary Jo Kopechne.

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#3114819 - 01/08/13 02:21 PM Re: Stupid question? [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9521
Loc: Memphis

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Beef Wellington is another variation of a whole tenderloin

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Everything important in life was learned from Mary Jo Kopechne.

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#3114929 - 01/08/13 03:57 PM Re: Stupid question? [Re: TAFKAP]
Slaughter-06
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Registered: 05/03/01
Posts: 8232
Loc: Dyersburg,Tn.

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TAFKAP you are making me HUNGRY! Thanks for helping me out with this, I have always thought that is how it worked but could never find anyone that really new.
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#3114936 - 01/08/13 04:07 PM Re: Stupid question? [Re: TAFKAP]
Redfred16
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Registered: 01/22/12
Posts: 1410
Loc: Hartland, WI

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 Originally Posted By: TAFKAP
 Originally Posted By: Slaughter-06
Could you not do the same thing to a whole filet or Whole T Bone?


The whole tenderloins are done like this all the time. It's not the same marbling, so the meat comes out different. But a whole roasted tenderloin looks something like this when sliced & served (this is a backstrap, actually).



But to do the same thing with a t-bone would essentially be a bone-in prime rib, with the section of tenderloin. Porterhouse is a ribeye one side, and tenderloin on the other.


Tenderloin and roasted brussel sprouts are so good together. That picture made me so hungry.
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#3115878 - 01/09/13 09:07 AM Re: Stupid question? [Re: Redfred16]
TAFKAP
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Registered: 11/06/09
Posts: 9521
Loc: Memphis

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It was definitely a good meal. I browned it a little too "aggressively" and it was tougher than I'd like, but still very good. Sliced it in thirds, stacked & tied the sections into one large roast. Carpaccio from the same loin is on the salad.
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Everything important in life was learned from Mary Jo Kopechne.

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