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Old 06-20-2016, 06:03 PM   #11
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Old 06-20-2016, 06:43 PM   #12
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Sous vide had crossed my mind, too. So I went to their website. It's a standard rib roast. They serve it in 3 sizes.
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Old 06-20-2016, 06:56 PM   #13
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Yeah, I found a photo online of a Turtle Club prime rib plate. It almost looks as if they peeled or cut away the crust on the roast, although I'm not sure why. You could get the same effect at home.

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Old 06-20-2016, 07:15 PM   #14
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Quote:
Originally Posted by Steve Kroll View Post
Yeah, I found a photo online of a Turtle Club prime rib plate. It almost looks as if they peeled or cut away the crust on the roast, although I'm not sure why. You could get the same effect at home.

That's definitely it! How did you post that picture?
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Old 06-20-2016, 08:30 PM   #15
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some restaurants hold the complete roasts in steam tables. It could have been trimmed really well before cooking, slow roasted and then held in the steam table before carving and serving
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Old 06-20-2016, 08:43 PM   #16
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I adore prime rib, but that just doesn't look appetizing to me! The best part is the crusty highly flavorful edges! I cook a prime rib so it's the same medium rare from end to end, and because of that my favorite slice is on the outside with all the seasonings!
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Quote:
some restaurants hold the complete roasts in steam tables. It could have been trimmed really well before cooking, slow roasted and then held in the steam table before carving and serving
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Old 06-20-2016, 09:01 PM   #17
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I love the charred edges, too.
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Old 06-20-2016, 09:13 PM   #18
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Per CraigC, S & P the beasty, into a 500 F oven for 5 minutes, reduce temp to 200 F and cook for 1 hour per pound. Let rest for 15 minutes. Carve and serve.

It's always worked for us, we've done up to a 7-bone rib roast. He was given this method by a restauranteur. You've got a bit of a char on the outside, though not much, and a med rare to rare on the inside. Cook it a little longer if you went medium to med rare.
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Old 06-20-2016, 11:07 PM   #19
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Now that I look at it a little closer, I wonder if they smoke their rib roasts. It looks like there might be a pink smoke ring on the perimeter. We used to have a place here that served smoked prime rib on Friday nights, and it was out of this world.

It still doesn't explain why they would remove the crust, unless maybe their cooking technique leaves too much char on the outside.

Look at the photos below of a smoked prime rib. In the bottom photo, you can see the smoke ring, which is similar to the photo above. The top photo shows it before slicing and trimming.

Now personally, that charred crust wouldn't bother me. But in a restaurant situation, I can see why they might be inclined to trim it off.



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Old 06-21-2016, 01:29 AM   #20
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Hmm, the website for this place shows a "normal" looking Prime Rib slice. I must be missing something.

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