Originally Posted by CharlieD
Interesting, Steve, how do they manage not to overcook? And what if person doesn't like the sauce?
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I don't think I've ever had prime rib in a restaurant where it wasn't
served with au jus. I don't quite understand why you would question it. It is often recommended in "how to" blogs to use this method when you have just one or two guests who like the roast more well done than the rest do. Cook it to the "proper" doneness for the rest, then just do a slice for each those others in the au jus.
For the restaurant - Since "normal" is medium rare, doing the entire cut rare gives the leeway to reheat it in the juice to medium rare and serve a perfect cut every time, as well as to be able to make it more done if the occasional customer wants it done incorrectly.
I've known a couple of places which didn't give a choice. The chef cooked steaks medium rare because that is the proper way to do it, and if you didn't like your beef done that way, then you could order the chicken. I've also been in restaurants where there was no salt and pepper on the table. The food was properly seasoned while cooking, so nothing additional was needed. The dishes were intended to taste a certain way and no amateur alterations were allowed. As a person who usually adds salt or pepper to many foods, I had no problem eating in such places, because the food WAS properly seasoned. That was actually a pleasant change from the typical under-seasoned food that is so often served.