I have a buddy who is a chef & owns a place that does all you can eat rime rib. The only way his rib roast cooking could possibly smell better would be using wood instead of a convection oven.
What's for dinner?
- Thread starter grasshopperglock
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I could eat Prime Rib on the rare side with ground horseradish every day. There used to be a place in Allen that did AYCE prime but they closed a number of years ago. I think my buddies and I bankrupted the place.
Where’s the restaurant?
Where’s the restaurant?
Believe me, that can get old in under a week. You should see the ways we use any leftover prime rime up.
I’m in San Francisco once a month for 5 days or so at a stretch and typically skip breakfast and lunch so I can have a really good dinner and burn my per diem. Unless someone takes me out or I’m meeting old friends, I eat at the House of Prime Rib like clockwork which is a short distance from the office. I don’t drink or “party” and a good meal is all the excitement I can tolerate nowadays.
They do it up right, a 1lb boneless med rare with a dozen pacific oysters on the half shell. That, or occasionally fish. Every night.
They do it up right, a 1lb boneless med rare with a dozen pacific oysters on the half shell. That, or occasionally fish. Every night.
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One of the best prime ribs I ever ate was @ Circus Circus in Las Vegas in their coffee shop. It's been years ago but it was a pound slice cooked perfectly for like $5.99 with 2 sides.
I aint shy when it comes to food, but this deal literally took care of you for a night of partying.
baboon, how does your buddy cook prime rib and what seasonings does he use?
I cook it the way I saw my family cook it except for the seasoning. In the oven at 250 for 30 minutes per pound for bone-in with a liberal coat of a generic granular steak seasoning. Nothing special, but it always turns out juicy and flavorful.
I cook it the way I saw my family cook it except for the seasoning. In the oven at 250 for 30 minutes per pound for bone-in with a liberal coat of a generic granular steak seasoning. Nothing special, but it always turns out juicy and flavorful.
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We need to have a TGT potluck BBQ at a nice park somewhere. I’d pony up 20-30lb of chicken quarters to grill and make some garlic coleslaw.
Ever had coleslaw so good you could eat it for a meal? Same recipe as the old Vincent’s Seafood. Man is it good.
Ever had coleslaw so good you could eat it for a meal? Same recipe as the old Vincent’s Seafood. Man is it good.
Rubs them down with minced garlic, kosher salt & fresh thyme. Those go into a 350 convection oven until rare & then going to a warming box. They have a nice seared outside on them. They don't mess around with ingredient portions or cook times. They cook until rare per a meat thermometer. My buddy does not cook rather owns the place. The guy who cooks them has been cooking for 30+ years, 22 for my buddy.
He does to seating per day so they cook off a whole case to start off with. I talked him into using boneless as it's just easier for the kitchen to deal with.
A trip to Lawrey's Prime Rib is always a treat. Love that place. And the creamed spinach is the best I've had anywhere. Funny thing is, that was the first place I had it, and I didn't know I liked it. After I had it there, I have whenever I see it.
