#3114485 - 01/08/13 10:45 AM
Stupid question?
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Slaughter-06
14 Point
Registered: 05/03/01
Posts: 7969
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]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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Prime rib is a sliced steak out of a slow-roasted whole ribeye.
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Everything important in life was learned from Mary Jo Kopechne.
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#3114728 - 01/08/13 01:18 PM
Re: Stupid question?
[Re: TAFKAP]
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Slaughter-06
14 Point
Registered: 05/03/01
Posts: 7969
Loc: Dyersburg,Tn.
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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]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
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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Everything important in life was learned from Mary Jo Kopechne.
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#3114758 - 01/08/13 01:41 PM
Re: Stupid question?
[Re: TAFKAP]
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Slaughter-06
14 Point
Registered: 05/03/01
Posts: 7969
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]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
Loc: Memphis
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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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#3114929 - 01/08/13 03:57 PM
Re: Stupid question?
[Re: TAFKAP]
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Slaughter-06
14 Point
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Posts: 7969
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]
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Redfred16
8 Point
Registered: 01/22/12
Posts: 1081
Loc: Hendersonville, TN
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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]
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TAFKAP
12 Point
Registered: 11/06/09
Posts: 6996
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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