Gravy's Cooking Thread

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Dr.Retarded

Dr.Retarded

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Lanx said:
heres the chinese version he ripped off
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Are you sure the Chinese didn't rip him off, not as if they aren't known for intellectual property theft...😉

That's probably something going around on social media maybe. I know new ways of making certain dishes become a big trend on Instagram or whatever the hell.

I know you want a lot more Asian cooking channels than I do. I got quite a few then subscribe to you but some of these non English speaking ones don't show up in my feed. I'm always happy to learn whatever method from wherever as long as it'll make a nice meal.
 
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Lenardo

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Yea standing rib roast. Ribeye roast prime rib all the same cut. I have had great select roasts, choice roasts and prime roasts... Just check the marbling..

This Xmas I have a 16lb boneless BMS 6-7 American Wagyu rib roast on order... BMS 6-7 is supposedly the rank above prime which is typically BMS 4-5+, BMS 8-10 are "A5" BMS 5-7 is A4 this cooked to ~125-130 plus an au jus and horseradish sauce oh so yummy.
 
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Gavinmad

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Properly speaking 'standing rib roast' refers to a cooking method although you will sometimes see it called that at the grocery store/butcher. The name of the cut is 'prime rib' which has nothing to do with the prime/choice/select meat grading system.
 
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Dr.Retarded

Dr.Retarded

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Gavinmad said:
Properly speaking 'standing rib roast' refers to a cooking method although you will sometimes see it called that at the grocery store/butcher. The name of the cut is 'prime rib' which has nothing to do with the prime/choice/select meat grading system.
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I've never heard that before, but I can see where people might get confused.

It's the same thing, same cut. A standing rib roast isn't a cooking method, it's just a cut basically from large section of the rib primal. Somewhere along the way prime rib became the way to describe it, but it's like referring to all sodas as a Coke, or can I get a Xerox of something, even though you're not using a Xerox machine.

I think it just basically became a marketing term, and people just sometimes assume that they're getting prime grade, but sometimes they're getting select or choice.

You can cook a standing rib roast, but it's not a method. The method is roasting it, or smoking, etc.
 
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Dr.Retarded

Dr.Retarded

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Lenardo said:
Yea standing rib roast. Ribeye roast prime rib all the same cut. I have had great select roasts, choice roasts and prime roasts... Just check the marbling..

This Xmas I have a 16lb boneless BMS 6-7 American Wagyu rib roast on order... BMS 6-7 is supposedly the rank above prime which is typically BMS 4-5+, BMS 8-10 are "A5" BMS 5-7 is A4 this cooked to ~125-130 plus an au jus and horseradish sauce oh so yummy.
Click to expand...
You'll have to make certain post pictures after you cook that. I'm sure it's going to be wonderful. What did it end up running you? I can't imagine it's cheap.
 
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Yeahs73

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Dr.Retarded said:
When I moved over to Charleston South Carolina after college, I didn't realize how much I was going to miss HEB. We just had Food Lion, Publix, Piggly wiggly, and BiLo.

None of them were even close to HEB. Moving back to Texas it's so nice to have two of them 10 or less minutes away. In the period of time where I wasn't living here, they really up their game especially with all of their Central market stuff. If you're ever in Texas and have a chance to go to a Central market, which is their premium store, and I think there might be one or two in each major city, it's worth stopping in. Have you thought the regular HEB was good some for market close the doors off of even it. Gourmet Central, but still HEB pricing. Biggest damn cheese department I've ever seen, and the seafood meat counter, as well as produce can't be beat.
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Was at the Bastrop one both times, prices were great, drinking a few beers with friends tonight and talking about going down just for the prices on brisket lol. We have meijer and Kroger neither compares.
 
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Dr.Retarded

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Gavinmad said:
It's called a standing rib roast because you roast it standing on the rib bones to keep the meat elevated.
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Star Trek Kirk GIF
 
Gavinmad

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Dr.Retarded said:
Star Trek Kirk GIF
Click to expand...
So if the name 'standing rib roast' is derived from the method of cooking it logically follows that the proper name of the cut is not 'standing rib roast'. It's prime rib, which refers to it being the 'best' rib cut compared to short or back ribs.
 
Dr.Retarded

Dr.Retarded

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Gavinmad said:
So if the name 'standing rib roast' is derived from the method of cooking it logically follows that the proper name of the cut is not 'standing rib roast'. It's prime rib, which refers to it being the 'best' rib cut compared to short or back ribs.
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How else are you going to cook it unless you stand it up or stick it on a rotisserie. A standing rib roast isn't a cooking method, it's just a cut. You can substitute standing rib roast with the term prime rib if you want, that's what I was trying to explain earlier, with the whole Xerox example.

The method of cooking is still roasting, you could stand the damn thing up in a big enough pot and boil it, and it would still be a standing rib roast, but instead of roasting it you're now boiling the damn thing.
 
Palum

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Dr.Retarded said:
How else are you going to cook it unless you stand it up or stick it on a rotisserie. A standing rib roast isn't a cooking method, it's just a cut. You can substitute standing rib roast with the term prime rib if you want, that's what I was trying to explain earlier, with the whole Xerox example.

The method of cooking is still roasting, you could stand the damn thing up in a big enough pot and boil it, and it would still be a standing rib roast, but instead of roasting it you're now boiling the damn thing.
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You can boil it, like with hot dogs
 
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Dr.Retarded

Dr.Retarded

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Gavinmad said:
Or smoke it. Which is why the proper name is prime rib and not standing rib roast.
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Whatever, I'm not going to sit here and argue with you about the semantics of what a standing rib roast is typically referred as. It's a goddamn roast. Whether it's a prime rib roast or standing rib roast, it's the same fucking thing.

Tomato - tomato...

If you make one this Christmas I hope it turns out good, and you share photos with us and whatever cooking method you employed.

Also it's called a goddamn standing rib roast....😉
 
BrutulTM

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AI to the rescue!

Screenshot 2024-12-15 2.16.01 AM.png


Of course if AI was really smart, the correct answer would have been "Who gives a fukc?".
 
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Furry

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I usually sous vide my prime rib at 129 and then blast it in the oven at 600 for around 25- perhaps broil it if I'm feeling antsy enough to do all the turning it takes to make that work right. How long do I sous vide it? Who knows, around 8-12 hours usually. I always cut my prime rib into 3 slabs. Two bones for 2, and one 3 bone on the small side. Every now and then I'll get part of an 8th bone. Anything I cut to make it even I just grind or give to the dogs depending on how I feel.
 
Dr.Retarded

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TheNozz said:
So dumb question, but if I wanted to make a prime rib at home, what cut of beef am I looking for at the butcher?

never gave it thought before
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Chef JP just posted a new version of his rib roast video. Figured it might be helpful.

 
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Siliconemelons

Siliconemelons

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Publix had its non-prime rib roasts on sale this week- loin (filet) and NY strip roast (…ny strip)

Got 4 nice steaks out of a 25$ roast - have 1 left i may make an actual roast from… or just wait for prime rib and make more steaks…

may grab a loin- they are about 115$ even on sale- but it should make about 5-6 filet mignon and a tail.

anywho- took the trimmings from steakifying the ny roast and figured i would test the wok.

i think the induction works well w/ wok style as it heats up fast like gas. tossed some onion and shrooms- was good, better than i thought it would be
 
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