/ck/ - Food & Cooking

W/baked beans!

Au jus, w/some pilaf, and horsey sauce

i am a fillet man but prime rib is a weakness. also tomahawk

>>20274066
F

>>20274066
>>20274074
>>20274077
wow sick cookalong Jon

Some like it thick!

Thin sliced with horsey sauce

>>20274066
>>20274074
>>20274077
>>20274086
>>20274089

>>20274066
how do you guys eat the fat parts of the beef? do you cut it one and swallow it or do you chew on it with each surrounding cut? it is unbreakable in my experience. no I'm not kidding. i usually remove fat pieces for rendering and I've eaten prime rib only once.

Aged. Nice and mushroomy. “I coom, you coom, we all coom, for aged mushroom!”

>>20274092
>how do you guys eat the fat parts of the beef?
with salt an pepper, and cut in to individual pieces to be savored slowly.

Au jus with baked potato, horsey sauce

A thick slice needs a good knife. You couldn’t serve this in the UK without a knife license

Sometimes I say to the waitress “add a tail to that honey” which means I want to add a lobster tail. The waitress rolls her eyes and my daughters cringe but I do it every time

>>20274118
LeL these are nice photos you tripfaggot

Au jus, horsey sauce, twice baked potato, green beans

Sometimes I like a hot prime rib sandwich. Medium rare. Horsey sauce. Fresh sesame seed bun

Always good with mashed potatoes and gravy

It’s always good to add a tail. Au jus for the beef, butter for the lobster.

Lobster tail w/clarified butter, prime rib au jus

Aus jus, mashed potatoes, spinach, corn, lobster tail

Au jus, mashed potatoes, spinach, corn

>>20274086
King cut.

>>20274118
You do not have a daughter.

>>20274158
The ramekin is made out of plastic, not a good indicator.

For me it’s Japanese Wagyu prime rib

>>20274094
garbage

>>20274086
actually made me salivate. this with a loaded fat baked tater and id be cumming

>>20274103
>>20274110
>>20274118
>>20274132
>>20274154
>>20274158
>>20274160
>>20274163

>>20274094
This one looks really good. The others I would find a bit .. eh.
>>20274163
>>20274165
>>20274314
Why do people insist on undercooking a perfectly fine gravy? If it doesn't properly coat the back of a spoon, it's not done.

>>20274094
this is the only one that looks like crap.

>>20274118
>>20274158
>>20274160
>>20274163
>lobster tail
May I substitute crab legs for the lobster tail?

>>20274066
It's the prime way to ruin a ribeye steak, the actual best food

>>20274066
I want to like prime rib but can't deal with the gobs of pure fat

>>20274742
Cut the fat off prior to plating

>>20274454
Ribeye steaks aren't even in the same league as based prime rub, it's not even runner up.
>prime rib>filet mignon>NY steak>porterhouse>ribeye

>>20274761
You have to declare yourself a tastelet if you're gonna post garbage takes like this

>>20274092
If it's been properly cooked then the fat will be soft, sweet, and literally melt in your mouth. If the fat is waxy, hard or stringy then it is undercooked, usually because they didn't control the heat to ensure even doneness through the entire piece of meat.

Properly cooked the fat adds richness, body, and mouthfeel to the savory meat. At the table you should cut your steak in such a way that every bite has some fat and some lean. Aim for a ratio of 20% fat 80% lean in each bite. Sometimes if the cut of meat you receive has a large fat cap, you may want to remove it and set it aside, then trim off small pieces of fat to combine with the lean from the center of the meat to make the perfect bite.

If the richness of the fat gets to be too much for you, you can leave some of it uneaten on your plate and just finish the lean portion. But there is a reason why the most prized cuts of beef either are well marbled with fat or else have a generous fat cap (like prime rib does). Because when properly cooked eating the fat elevates the steak.

>>20274066
>>20274074
>>(etc.)
That's freaking rare my dude. Which is the superior way to enjoy a steak, but at least get your terminology right.
>>20274125
go back to lurking newfag

>>20274907
Those aren’t rare. This is rare

Can you get one done medium well

>>20274066
>>20274089
>>20274103
Dis nigga eats raw meat

I have this really cringy memory of being at a wedding reception as a teenager that was serving prime rib and literally every single boomer there complained about the meat being raw and forcing the caterers to take it back and cook it until it was a well done.

Myself and like one of my uncles and I think my dad were the only people to actually eat their prime rib as it was served. It was good, I felt bad for the caterers.

>>20275682
Hmmmm, boomers usually like rare prime rib.

>>20274896
hahahah holy shit

Prime rib is beef tofu. Here's your cut of meat that's so shitty we had to serve it with gravy so you got to experience any flavor at all.

>>20275775
what’s better

Mushy sad boomer chow. Goes great when you forgot your dentures and still need protein because you ran out of ensure. Wash it down with an obnoxiously overripe cabernet sauvignon (actually 49% petit sirah) from napa aged in a bourbon barrel that cost $150 and got 99 "parker points"

>>20275790
tell us more about your dad

>>20275795
Sure, he's a retired engineer who would have sushi and IPA for dinner every day if nobody tried to stop him. Not much of a "wine guy" but he'll drink what I bring and he claims to enjoy it, I don't think he's lying

Now your turn, tell me about your dentures

>>20274896
"Marbling" doesn't mean a tennis ball size blob of fat like in >>20274077, boomers will defend this

>>20275819
>>20275819
That strip of fat separates the ribeye from the ribeye cap, (spinalis dorsi) how hard is it for you to trim that with your knife and fork? Did mommy and daddy not show you how to use a knife and fork?

>>20274365
>undercooking a perfectly fine gravy
Au jus isn't gravy, and a thin gravy isn't thin because it's "undercooked". Prime rib threads are always funny because they always attract people who don't know what prime rib is and don't cook.

>>20274092
Pretty much this >>20274896
You don't have to "chew" the fat on a prime rib, because it's soft and buttery (yes, even when cooked rare). Prime rib isn't steak. You can eat the fat however you want. I usually treat it like a couple whole anchovies on my caesar salad, where you occasionally take a bit of one with a bite of the lettuce for an extra flavor boost. My boomer mom loves prime rib, but always cuts all the fat off and discards it to her bread plate before she starts eating (or gives it to my dad if he's also having prime rib, and he'll just eat it straight because he has broken tastebuds and is always high as shit).
>>20275245
Ask for an end piece. It probably still wont be medium well, but you don't really want it that done, you just think you do.

>>20275743
It was probably a flyover wedding. Even boomers don't seem to understand prime rib if they're flyovers who eat beef every day.

>>20275775
You don't serve tofu with its own drippings, retard.

>>20275807
Sounds strangely similar to my dad. Is he also a pothead?

>>20276360
>(or gives it to my dad if he's also having prime rib, and he'll just eat it straight because he has broken tastebuds and is always high as shit)
that's like my dad

>>20276365
living on a coast doesn't make you a better person

>>20274089
https://www.youtube.com/watch?v=gQu_LCo8J-E

>>20277011
It wasn't a value judgement. It was a statement of fact - or at least trends - regarding urban vs rural cultural differences.

>>20277040
>looks like a chrons disease patient took a shit over the steak

>>20274914
that's black and blue retardus maximus

>>20276376
No, he doesn't seem to have any moral objection to it but he has never expressed any interest when I offered it. I think it would be fun to get high with him but I guess he's already weird enough that he doesn't need drugs for that.

For me, it's prepared horseradish instead of horseradish sauce

>>20276365
Flyover country is where all the beef is stupid. You think these people don’t understand beef and how to cook it? You don’t know nearly as much as you think you do, do you?

>>20278267
I wish that were me...

>>20274074

>>20276334
>Au jus isn't gravy
it literally is a form of gravy, it is the juice of the meat served with the meat.
>, and a thin gravy isn't thin because it's "undercooked"
It's thin on purpose, yes. Some cultures adore watery piss style gravy like this. The Germans do too for example, and it's just as horrendous when they do it. But let me put it like this: if thicker gravy is thick because you had to add corn starch, get the fuck out of the kitchen.

>>20278267
>Flyover country is where all the beef is stupid. You think these people don’t understand beef and how to cook it?
Yes. I literally said that they eat beef every day. That doesn't mean they know what to do with it other than well done burgers and medium-rare steak on the propane grill.

>>20279146
You make a lot of assumptions about people you know very little about.

>>20279182
I dated a Midwest farmer's daughter for a decade. I've lost count of the number of flyover weddings I've been to.

>>20279244
It took her ten years to figure out you were gay? I would've thought your obsession with weddings gave it away

>>20279250
She had four siblings, and probably would have had twice as many if her dad hadn't been mauled to death by a bull he'd raised since birth when she was in elementary school. Both her parents had around 10 siblings each. They all lived in the same general area (and they all really loved driving 5 hours to visit family further out for some reason). There were hundreds of cousins, and was literally someone in the family having a birthday every other day, and at least one wedding every month.

We broke up because she thought I wasn't serious about getting married and having kids. I wasn't interested in either of those things before her, but we were both still in school, and pumping out kids seemed dumb when we were barely scraping by as it was. I was dumb.

>>20274066
Dont like eating meat that looks raw.

>>20277040
>mixing the nationalities of the hot sauces

>>20275781
It's better if they grabbed the portions and sear the sides before serving.