Ordered prime rib at a restaurant last night. Asked for medium well as
I always do. The meat cut beautiful with the serated knife, but it
could not be chewed. It just remained a solid mass, would not break up
into pieces.
Any ideas?

"tomkanpa" > wrote in message
...
> Ordered prime rib at a restaurant last night. Asked for medium well as
> I always do. The meat cut beautiful with the serated knife, but it
> could not be chewed. It just remained a solid mass, would not break up
> into pieces.
> Any ideas?

Poorly cooked grass fed select beef.

Dimitri

Dimitri wrote:
> "tomkanpa" > wrote in message
> ...
>> Ordered prime rib at a restaurant last night. Asked for medium well
>> as I always do. The meat cut beautiful with the serated knife, but it
>> could not be chewed. It just remained a solid mass, would not break
>> up into pieces.
>> Any ideas?
>
> Poorly cooked grass fed select beef.
>
> Dimitri


Yep, probably crappy beef. I've seen perfectly beautiful looking beef that
you couldn't chew worth a damn.

Jill

On Nov 9, 3:31*pm, "jmcquown" > wrote:
> Dimitri wrote:
> > "tomkanpa" > wrote in message
> ....
> >> Ordered prime rib at a restaurant last night. Asked for medium well
> >> as I always do. The meat cut beautiful with the serated knife, but it
> >> could not be chewed. It just remained a solid mass, would not break
> >> up into pieces.
> >> Any ideas?
>
> > Poorly cooked grass fed select beef.
>
> > Dimitri
>
> Yep, probably crappy beef. *I've seen perfectly beautiful looking beef that
> you couldn't chew worth a damn.
>
> Jill

There's always the possibility that your beef was cooked rare, sliced
into serving portions, then frozen and re-cooked or nuked to fit the
order. DH has the unfortunate habit of ordering prime rib at a small
local restaurant that I'm certain is doing this. My cockeyed optimist
keeps hoping it'll be good, but it never is. The place doesn't really
do enough business to warrant cooking a standing rib roast every day,
but wants to keep the item on their dinner menu. Our experience is
exactly as you've described - looks good, cuts well, but is terribly
tough and tasteless. The same place serves butter tender steaks, so
I'm pretty certain the issue is prep rather than the beef itself.

May have to just break down and cook DH a nice rib roast from the good
butcher for Christmas dinner.

Nancy T

Dimitri wrote:

> "tomkanpa" > wrote in message
> ...
>> Ordered prime rib at a restaurant last night. Asked for medium well as
>> I always do. The meat cut beautiful with the serated knife, but it
>> could not be chewed. It just remained a solid mass, would not break up
>> into pieces.
>> Any ideas?
>
> Poorly cooked grass fed select beef.

Nah. He forgot and left his teeth at home.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

ntantiques wrote:
> On Nov 9, 3:31 pm, "jmcquown" > wrote:
>> Dimitri wrote:
>>> "tomkanpa" > wrote in message
>>> ...
>>>> Ordered prime rib at a restaurant last night. Asked for medium well
>>>> as I always do. The meat cut beautiful with the serated knife, but
>>>> it could not be chewed. It just remained a solid mass, would not
>>>> break up into pieces.
>>>> Any ideas?
>>
>>> Poorly cooked grass fed select beef.
>>
>>> Dimitri
>>
>> Yep, probably crappy beef. I've seen perfectly beautiful looking
>> beef that you couldn't chew worth a damn.
>>
>> Jill
>
> There's always the possibility that your beef was cooked rare, sliced
> into serving portions, then frozen and re-cooked or nuked to fit the
> order.

Except the OP didn't say anything about it being already sliced. He said it
cut well with a serrated knife but then he couldn't chew it. Hence, I vote
for a lousy cut of beef.

In article >,
"jmcquown" > wrote:

> ntantiques wrote:

> >>> "tomkanpa" > wrote in message
> >>> ...
> >>>> Ordered prime rib at a restaurant last night. Asked for medium well
> >>>> as I always do. The meat cut beautiful with the serated knife, but
> >>>> it could not be chewed. It just remained a solid mass, would not
> >>>> break up into pieces.
> >>>> Any ideas?

> > There's always the possibility that your beef was cooked rare, sliced
> > into serving portions, then frozen and re-cooked or nuked to fit the
> > order.
>
> Except the OP didn't say anything about it being already sliced. He said it
> cut well with a serrated knife but then he couldn't chew it. Hence, I vote
> for a lousy cut of beef.

I did meet some unsliced prime rib at a restaurant once. It was called
the "House of Prime Rib" in San Francisco. It was a *long* time ago.
If you had three in your party, and one ordered rare, one medium-rare
and one medium, they brought three whole prime ribs, on a giant silver
cart. I believe you could order one of three different sizes. If you
wanted something other than prime rib, then you were supposed to go to
another restaurant.

Every other place I've eaten, they don't bring the whole thing out, they
just cut you off a slice in the kitchen, plate it and bring it out.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> "jmcquown" > wrote:
>
>> ntantiques wrote:
>
>>>>> "tomkanpa" > wrote in message
>>>>> ...
>>>>>> Ordered prime rib at a restaurant last night. Asked for medium
>>>>>> well as I always do. The meat cut beautiful with the serated
>>>>>> knife, but it could not be chewed. It just remained a solid
>>>>>> mass, would not break up into pieces.
>>>>>> Any ideas?
>
>>> There's always the possibility that your beef was cooked rare,
>>> sliced into serving portions, then frozen and re-cooked or nuked to
>>> fit the order.
>>
>> Except the OP didn't say anything about it being already sliced. He
>> said it cut well with a serrated knife but then he couldn't chew it.
>> Hence, I vote for a lousy cut of beef.
>
> I did meet some unsliced prime rib at a restaurant once. It was
> called the "House of Prime Rib" in San Francisco. It was a *long*
> time ago. If you had three in your party, and one ordered rare, one
> medium-rare and one medium, they brought three whole prime ribs, on a
> giant silver cart. I believe you could order one of three different
> sizes. If you wanted something other than prime rib, then you were
> supposed to go to another restaurant.
>
> Every other place I've eaten, they don't bring the whole thing out,
> they just cut you off a slice in the kitchen, plate it and bring it
> out.


Well of course I didn't mean they brought the entire standing rib roast out.
But not "sliced" as in already sliced into pieces. That was the impression
I got from Nancy's post. (Rather like the way you slice flank steak or
london broil before serving it?) My mistake. I still think if the OP
couldn't chew it it was a lousy cut of beef. High quality prime rib is (and
should be) so succulent and tender you don't really even need a knife.

I think I'll make a prime standing rib roast (prime being the key word here)
along with a cornish game hen for Thanksgiving dinner Mom should be home
from the hospital by then.

Jill

tomkanpa > wrote:

> Ordered prime rib at a restaurant last night. Asked for medium well as
> I always do. The meat cut beautiful with the serated knife, but it
> could not be chewed. It just remained a solid mass, would not break up
> into pieces.
> Any ideas?

That you're trolling? Maybe Emeril cooked it?

-sw

tomkanpa wrote:
> Ordered prime rib at a restaurant last night.
> Asked for medium well as I always do.

Med-well. duh

>The meat cut beautiful with the serated knife,

Wood cuts beautifully with serrated knives too.

> but it could not be chewed.

You obviously forgot your dentures.

> It just remained a solid mass, would not break up
> into pieces.

Over cooked... a med rare slice was probably reheated to satisfy your
TIAD.... you ordered 'well', stfu.

And any eatery claiming fame to beef that sets out serrated knives is
definitely TIADed.

ntantiques wrote:

> There's always the possibility that your beef was cooked rare, sliced
> into serving portions, then frozen and re-cooked or nuked to fit the
> order. DH has the unfortunate habit of ordering prime rib at a small
> local restaurant that I'm certain is doing this.

My pet peeve. I don't think places I've been actually freeze
the prime rib, but that they just cut off a piece and cook it to
desired doneness. Completely ruins it. I'd rather they brought
it to me underdone than ruining it by running it under the broiler
or whatever it is they do.

nancy