Prime rib - Printable Version
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RE: Prime rib - SF_Cardinal_Fan - 11-16-2019
House of Prime Rib is great and well recognized for it by locals and tourists. As far as I know it is consistently San Francisco's highest dollar revenue volume restaurant, packed 7 nights per week from 4:30 p.m. to 10:00 p.m. Considering its success, for decades, I've been curious why the menu/concept is not copied elsewhere.
RE: lex24 - CornFed - 11-16-2019
(11-16-2019, 11:37 AM)lex24 Wrote: I’ll do a prime rib for Christmas sometimes ( either that or a leg of lamb). If you have a good oven, the easiest way (it comes out perfect every time) to cook a prime rib is to put a room temperature roast in a 500° oven for 5 minutes per pound. Then turn the oven off and let it sit in the oven for exactly 2 more hours. You cannot open the door. I swear it comes out a perfect medium rare to slightly rare every single time.
(11-15-2019, 11:23 PM)BobK Wrote: Lex it was my great grandmother who took my family in the 50s.
Love prime rib for either thanksgiving or Christmas
That is the only way I will cook prime rib (or any premium meat roast). Comes out with perfectly consistent doneness from center to edge. The 5 minute number and/or the two hour number are subject to slight experimentation depending on how you like your meat.
RE: Prime rib - cctop - 11-16-2019
(11-15-2019, 06:22 PM)CowboyIndian Wrote: Go to Alfred's quite a bit.
Also...don't ignore Harris' on Pacific and Van Ness. Great steaks and prime rib, too.
I love HOPR and have had a couple of good steaks at Alfred's. On the other hand I went to Harris' for the first time last year, and it was so disappointing that I'll never go back.
But honestly, since we bought a sous vide machine, making a perfect steak is so easy and foolproof that I feel like a chump every time I go out to pay for one. In fact we used it just last night with some meat from Costco.
RE: Prime rib - murky - 11-16-2019
(11-16-2019, 12:54 PM)cctop Wrote:(11-15-2019, 06:22 PM)CowboyIndian Wrote: Go to Alfred's quite a bit.
Also...don't ignore Harris' on Pacific and Van Ness. Great steaks and prime rib, too.
I love HOPR and have had a couple of good steaks at Alfred's. On the other hand I went to Harris' for the first time last year, and it was so disappointing that I'll never go back.
But honestly, since we bought a sous vide machine, making a perfect steak is so easy and foolproof that I feel like a chump every time I go out to pay for one. In fact we used it just last night with some meat from Costco.
You need an immersion circulator to sous vide Costco steaks because they are blade tenderized and not safe to eat at reasonable doneness if cooked conventionally.
RE: lex24 - martyup - 11-16-2019
(11-16-2019, 12:15 PM)CornFed Wrote:d(11-16-2019, 11:37 AM)lex24 Wrote: I’ll do a prime rib for Christmas sometimes ( either that or a leg of lamb). If you have a good oven, the easiest way (it comes out perfect every time) to cook a prime rib is to put a room temperature roast in a 500° oven for 5 minutes per pound. Then turn the oven off and let it sit in the oven for exactly 2 more hours. You cannot open the door. I swear it comes out a perfect medium rare to slightly rare every single time.
(11-15-2019, 11:23 PM)BobK Wrote: Lex it was my great grandmother who took my family in the 50s.
Love prime rib for either thanksgiving or Christmas
That is the only way I will cook prime rib (or any premium meat roast). Comes out with perfectly consistent doneness from center to edge. The 5 minute number and/or the two hour number are subject to slight experimentation depending on how you like your meat.
It also depends on your elevation.
RE: lex24 - Mick - 11-16-2019
(11-16-2019, 11:37 AM)lex24 Wrote: I’ll do a prime rib for Christmas sometimes ( either that or a leg of lamb). If you have a good oven, the easiest way (it comes out perfect every time) to cook a prime rib is to put a room temperature roast in a 500° oven for 5 minutes per pound. Then turn the oven off and let it sit in the oven for exactly 2 more hours. You cannot open the door. I swear it comes out a perfect medium rare to slightly rare every single time.
(11-15-2019, 11:23 PM)BobK Wrote: Lex it was my great grandmother who took my family in the 50s.
Love prime rib for either thanksgiving or Christmas
My mother in law makes a perfect prime rib with yorkshire puddings every Christmas. Best I've ever had, by a margin.