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And when you order prime rib from a restaurant, what are the odds that they are using the good prime grade cut of meat anyways?
I usually get the 'premium rib roast' from Costco, either bone-in or boneless. The quality of the meat is better than most local restaurants' prime rib. The end result is way closer to a true prime rib than an inside/outside roast. Local Costco's are selling the bulk (about 7 rib equivalent) boneless pieces for ~$20/kg, so about $9/lb. The Costco's in the US used to carry the same cut and sell at $6us/lb but I have not seen it the last couple times I've gone down and looked for it.
I'm going to have to try the roast at 200 then crank it at the end method. I've always oven seared for 15-20 minutes to start then cook at 270 until appropriate internal temperature and it has always turned out very good and tasty. But I have never rated my results based on the thickness of brown/cooked edges, always only by taste.
Best prime rib that I've had in restaurant is Smuggler's Inn in Calgary
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