Prime Rib, end cut or rare cut., why not both..??

RE: Prime Rib, end cut or rare cut., why not both..?? (PapaJoe8)

Fri, 10 Mar 2006 11:05:57 GMT

Ah, yes, at a carving line you could just ask for both. And yes, the end cut is always well done on a PR roast. And yes, chard rare for the PR steak! The rare middle cut with a bite of spicy end cut now and then is an awsome taste experience! I bet your curiosity will get the best of you next time Al. MMM, that cajun roast sounds great!
Joe

RE: Prime Rib, end cut or rare cut., why not both..?? (mayor al)

Fri, 10 Mar 2006 09:56:33 GMT

I used to order the end cut as it tended to have more of the outer seasoning flavor.
It may be my aging taste buds, but I think it is more the heavy handed use of 'rubs' that have made the End Cuts a mess of rub/peppercorn etc taste with no way to discern the true meat flavor.
Give me a slab of the Medium Rare out of the middle, unless the end cut is very lightly seasoned.

Funny, With Pork BBQ I am just the opposite. I prefer the tougher, chewy outer meat with the real heavy smoke flavor.

RE: Prime Rib, end cut or rare cut., why not both..?? (Scorereader)

Fri, 10 Mar 2006 09:15:01 GMT

I like getting end cut because of all the spices and flavor that is stuck to the outside of the roast. So, when standing in a line such a lleechef describes, I like a pices of end and a piece of rare. The best of both worlds.

RE: Prime Rib, end cut or rare cut., why not both..?? (roossy90)

Thu, 09 Mar 2006 20:36:24 GMT

quote:
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)

RE: Prime Rib, end cut or rare cut., why not both..?? (lleechef)

Thu, 09 Mar 2006 19:27:48 GMT

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!

RE: Prime Rib, end cut or rare cut., why not both..?? (Greyghost)

Thu, 09 Mar 2006 18:46:11 GMT

Hmm...there are two different concepts at work here. Joe is talking about a whole roast prime rib done in the traditional manner. By sharing he and his friend get the best of the spectrum.

Very clever and commendable.

Scarlett is talking more about rib steak, done to order, that most places hawk as prime rib.
Scarlett is right to call it steak, it is not prime rib, it is rib steak. As far as the way to order it, I could not agree more.

RE: Prime Rib, end cut or rare cut., why not both..?? (Scarlett)

Thu, 09 Mar 2006 18:00:24 GMT

It's the end cut that I like best.
But then again I like my steaks 'chard-rare' black on the outside and red on the inside - the best of both worlds.

Prime Rib, end cut or rare cut., why not both..?? (PapaJoe8)

Thu, 09 Mar 2006 16:05:15 GMT

My friend and would always order one of each, rare and end, and then share. MMMM!!!
Joe