Okay---for some very strange reason I was on a prime rib kick!!! NO SUCH BEAST is in the markets here-----SOOOOO
Went to the market last week and noted that there were prime rib “steaks” on the shelves. So I say to myself---a steak, huh??? Why can’t they do a roast.???
I commandeered the head butcher---HEY GUY---I WANT A PRIME RIB ROAST--can you do that for me?? Well, “LADY” ---explain what you want and maybe we can do something. I want the “first cut” (ribs 9-12 for those of you who don’t know what that means). That was the beginning of the adventure---okay, “LADY” come with me----so I went with him to the back room with all of those carcasses hanging from the hooks---YUCK!!!! He really did not know what I was talking about with respect to the ribs I was asking for…..not unusual here because they have very different meat cuts compared to the American cuts---always an interesting adventure to figure out what on earth is the same---rump, silverside, etc.
He cut the hunk off of the you know what and said okay, “LADY” tell me what you want”. Not wanting to look like a total dork I chose what I thought was the “first cut” , and he proceeded to saw the darn thing. We are getting there---looks like the real thang!!!
Now I want it prepped for my cooking deal----please remove the chine bone and cut the ribs away from the meaty part---WHAT???? Why would you do that???? Okay, BUT I want the ribs attached to the roast with string so that the roast is complete with fat and bones. I am looked at as though I have three heads----very strange American “LADY”!!
I always cook my roast this way---once the roast is cooked to the temp you desire, just cut the strings and the bone falls away so that you have just the roast for easy carving---the bones are used for the au jus and the fat keeps the meat warm while it is resting----works every time!!!
IT WAS PERFECT!!! Peter says—“the best prime rib we have had in TWENTY years”!! I had to remind him that it was the ONLY prime rib in 20 years---just kidding, of course. (BUT it was the BEST prime rib roast we have had EVER!!!!)
It was a great experience for me and the butcher---I got what I wanted and he learned something new from someone who is not a butcher but knew what she wanted!!!
Now---that CRAZY AMERICAN is coming again----HIDE!!!!!
Fun and another interesting South African food adventure!!!
Just thought I would share my newest experience with y’all!!!
Went to the market last week and noted that there were prime rib “steaks” on the shelves. So I say to myself---a steak, huh??? Why can’t they do a roast.???
I commandeered the head butcher---HEY GUY---I WANT A PRIME RIB ROAST--can you do that for me?? Well, “LADY” ---explain what you want and maybe we can do something. I want the “first cut” (ribs 9-12 for those of you who don’t know what that means). That was the beginning of the adventure---okay, “LADY” come with me----so I went with him to the back room with all of those carcasses hanging from the hooks---YUCK!!!! He really did not know what I was talking about with respect to the ribs I was asking for…..not unusual here because they have very different meat cuts compared to the American cuts---always an interesting adventure to figure out what on earth is the same---rump, silverside, etc.
He cut the hunk off of the you know what and said okay, “LADY” tell me what you want”. Not wanting to look like a total dork I chose what I thought was the “first cut” , and he proceeded to saw the darn thing. We are getting there---looks like the real thang!!!
Now I want it prepped for my cooking deal----please remove the chine bone and cut the ribs away from the meaty part---WHAT???? Why would you do that???? Okay, BUT I want the ribs attached to the roast with string so that the roast is complete with fat and bones. I am looked at as though I have three heads----very strange American “LADY”!!
I always cook my roast this way---once the roast is cooked to the temp you desire, just cut the strings and the bone falls away so that you have just the roast for easy carving---the bones are used for the au jus and the fat keeps the meat warm while it is resting----works every time!!!
IT WAS PERFECT!!! Peter says—“the best prime rib we have had in TWENTY years”!! I had to remind him that it was the ONLY prime rib in 20 years---just kidding, of course. (BUT it was the BEST prime rib roast we have had EVER!!!!)
It was a great experience for me and the butcher---I got what I wanted and he learned something new from someone who is not a butcher but knew what she wanted!!!
Now---that CRAZY AMERICAN is coming again----HIDE!!!!!
Fun and another interesting South African food adventure!!!
Just thought I would share my newest experience with y’all!!!
"Never eat more than you can lift" Miss Piggy
