Prime Rib at the Phillips House with Qview

[Dutch]

 i done a 14lb last weekend. had the butcher cut off the ribs then re tie it. i noticed under the fat cap that there was a membrane. it was tuff to chew thru! is this normal? or should i have cut it off? i wish i had pic's but my camera craped out on me. good looking prime guys. 

I think that is normal.. Dutch could probably tell you more about that or someone else who has a background in meat cutting. I usually take a sharp knife to the piece on my plate and do a quick carve so that I am left with nothing but the good stuff. Then I can just relax and enjoy the meat in all it's tender and tasty goodness.

You also want to make sure that you are getting a standing rib roast that is graded as prime.. you can get it in choice but to me, there is a pretty big difference due to lesser marbling.

There is a piece of gristle that runs the length of the beef along the edge of the backbone.

Some cutters are trained to remove the gristle from under the fat cap on standing ribs; some are not.  Makes a big difference in the chewablity of the meat from the top portion of the rib.

 

 

[bottomline]

Nice job!!!

 

[Bearcarver]

Thank you!!

I don't usually use any store-bought rubs or sauces.. my wife looked at me funny when she saw that I was using the Emeril's Steak Seasoning but I was in a hurry and I wanted a really course rub on the outside. I saw it, it looked good, I took it home

Actually it was very tasty.. I would use it again in a heartbeat.

LOL---That's one of the things I like about you Jeff. This might sound like I'm trying to get brownie points from the Boss, but I gotta say it anyway.

I think it is a special person who will compliment someone else's product, when he is making and selling a competing product. To me that shows a lot of class.

Bearcarver