Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
That is interesting, Steve. I didn't know that. Maybe what happens in Vegas DOES stay in Vegas.
The sauce, which is more like a broth, doesn't add much flavor on its own. And it's not boiling when they add the beef - really just kept on a warming burner, so the meat is gently heated through, but not cooked.Interesting, Steve, how do they manage not to overcook? And what if person doesn't like the sauce?
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.