Originally posted by lleechef
I have carved thousands of prime ribs on buffets (weddings, brunches, etc.) and the little old ladies always ask for an end cut and everybody else wants rare.
Personally I like cajun prime rib........roast the rib rare. Cover in cajun spice, put in the fridge. Next day whack off a piece and sear in a screaming hot cast-iron skillet. Best of both worlds.......seared and seasoned, med-rare in the middle!
I think lot's of people think they are also going to get more by ordering an end cut.
I have had people say "Medium Rare End Cut".. I explain that the end cuts are well done, and we can't give you MR-EC.. and they say, Oh, ok, I will take the end cut instead.
Just my own thoughts on that one... I could be wrong.
(probably, I seemed to have stepped in it again)