[Niteshade]

I had a most unusual experience...I was at a restaurant that boiled their prime rib! 

Ever hear of that? There were onions and carrots stuck to my slice in one area and I could tell by the outside it wasn't from the oven.

[Bob in St. Louis]

Gross. Wrong. Sacriledge.

[srb]

I had a most unusual experience...I was at a restaurant that boiled their prime rib!  Ever hear of that? There were onions and carrots stuck to my slice in one area and I could tell by the outside it wasn't from the oven.

Maybe it was Sous Vide?
 
Steve

[wilsynet]

Could have been braised too.

[Devil Doc]

Only a Philistine would braise a prime rib.

Doc.

[Chromisdesigns]

Reminds me of my ex's mother's "roasted" leg of lamb, and believe me, I use that term with great reserve, only because that was what she called it...

Whole leg of lamb, salt, pepper, no other seasonings, "roasted" in a covered enamel roasting pan until it died a most un-natural death. Not helped by the fact that she never removed any of the fat before cooking, either.

I can still recall that steamed lamb fat taste...

[bladesmith]

I always thought you grilled or broiled your steak to taste, let stand for ten minutes and eat...

(if you cut a steak to early all the juices come out and it gets dry..)

[Eric]

I have grilled, roasted, and smoke mine

[Devil Doc]

I have grilled, roasted, and smoke mine

How did smoking work out for you. Smoking is a technique usually reserved for tougher cuts of meat, like brisket.

Doc.

[Philistine]

Only a Philistine would braise a prime rib.

Doc.

I expect a written apology 

If not I'll Sous Vide some and post the pictures...........

[Rob Babcock]

In all likelihood they roasted the whole prime, then heated the individual cuts in a pan of jus.  Not ideal but pretty common in the biz.

[Bob in St. Louis]

I had a most unusual experience...I was at a restaurant that boiled their prime rib! 

Ever hear of that? There were onions and carrots stuck to my slice in one area and I could tell by the outside it wasn't from the oven.

So.......most importantly, did you like it?

[Niteshade]

It was okay. That's all. They used to serve baked prime rib and it was much better. When it's baked, seasonings can be put around the outside and there is more control over having it rare. When they boil it, the best you can do is medium well. 

Looks like they get some soup stock when it's boiled, which also subtracts from the richness of the meat. 

I would like to see how many people would order it if the menu said: "Boiled Prime Rib"

[Bob in St. Louis]

I try to be open with new foods, but I can assure you, there's not even the slimmest chance in hell I'd order a boiled prime rib. I can't even picture submerging one in a pot of water/stock.

Bob

[Bob in St. Louis]

p.s. Do they serve it with ketchup on the side? Might as well. 

[mhconley]

Sacrilege...

Prime rib is my absolute favorite meal.  I use Morton Kosher Salt's Herbed Beef in Salt Crust recipe to cook a 4-5 bone roast.  It takes 3-4 boxes to fully encrust the roast.  I insert a meat thermometer while encasing the roast, cook it to 130°, then pull it out and let it sit for 10-15 minutes before breaking off the salt crust.  Perfect every time.

For a real treat use Allen Brothers Dry-Aged USDA Prime Heart Of Rib Roast.  It is to die for...

Martin

[Bob in St. Louis]

Sacrilege...

Prime rib is my absolute favorite meal.  I use Morton Kosher Salt's Herbed Beef in Salt Crust recipe to cook a 4-5 bone roast.  It takes 3-4 boxes to fully encrust the roast.  I insert a meat thermometer while encasing the roast, cook it to 130°, then pull it out and let it sit for 10-15 minutes before breaking off the salt crust.  Perfect every time.

OOohhhh baby!!! 
The tv cooking fellow Alton Brown has a recipe for beef tenderloin in a kosher salt "crust". Took more than a full box of salt if memory serves. Quite possibly the best piece of meat I've ever had (no jokes, ha ha)
The prime rib salt crust sound interesting, I'll have to try that. Thanks Martin!

Bob

[Bob in St. Louis]

Hey Martin, check >> THIS << recipe out.
The main difference between it and yours is yours has a salt crust, this one is a dough crust, but heavily 'fortified' with kosher salt. I'd have it everyday if I could afford the $25/pound tenderloin. 

Bob

[mhconley]

Hey Martin, check >> THIS << recipe out.
The main difference between it and yours is yours has a salt crust, this one is a dough crust, but heavily 'fortified' with kosher salt. I'd have it everyday if I could afford the $25/pound tenderloin. 

Bob

I'll have to give that a try.  I love Alton Brown's recipes and the science behind them on his shows.  Using the Morton Salt recipe the salt crust hardens into a concrete-like tomb that seals in the juices.  It's a good show when you pull the top off in one piece to reveal the standing rib roast underneath.

Martin

[Eric]

How did smoking work out for you. Smoking is a technique usually reserved for tougher cuts of meat, like brisket.

Doc.

It worked out fine. What I did was smoke it and then grill it at the end for crust