Today's Special Value

[LizzieInSRQ]

I recall in years past Rastelli sold the prime rib with a "dont open oven sign" where his method of cooking was frosting the roast with the garlic butter and seasoning pkt. and putting it in a 500 degree oven for like a half an hour and turning off the oven and leave it in for a couple of hours (depending in the size). Id heard of this method from other cooks as well. The sign for the oven made it charming as well as driving the point home not to open the oven.

Today his method is frosting the roast, seasoning, adding a cup of water and a cup of wine to bottom of pan and cooking at 300 for a few hours depending on the size.

I wonder why they changed the method.

[Toot1920]

I was wondering the same thing. 

[Icegoddess]

I'm no cook, but I thought low and slow was the mantra for tougher cuts of meat.

Also, I was surprised to see Medium highlighted which, to me, meant that's the preferred level of doneness.  I thought medium-rare was the preferred level of doneness for Prime Rib.

[LizzieInSRQ]

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@Icegoddess wrote:

I'm no cook, but I thought low and slow was the mantra for tougher cuts of meat.

Also, I was surprised to see Medium highlighted which, to me, meant that's the preferred level of doneness.  I thought medium-rare was the preferred level of doneness for Prime Rib.

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Low and slow is good for tougher cuts of meat.

Prime Rib is not considered a tough cut of meat however. 

I agree that medium rare is preferred temp and i caught he was saying 140 medium and i was like "huh"?  I thought it should be pulled at 125 med rare.

[PA Mom-mom]

@LizzieInSRQ  I was wondering the same thing. The roasts we ordered from KC Steaks in past years also called for roasting it on low and leaving the oven door closed for a few hours. I'm going to do it this new way, and we'll see how it goes.

Also, I noticed he recommended we score the top of the roast before applying the seasoning and butter. That goes against my instincts. DH said so too. I have to think about that.

[lynnie61]

I also remember "don't open the door sign", but then I thought maybe it was KC Steaks.  I think low and slow will work.  I will score the meat.  I ordered the 4 lb auto delivery.  I LOVE the crispy end pieces.  Surely it is "meat candy".  Any restaurant I go to, I request the end piece. 

[LizzieInSRQ]

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@lynnie61 wrote:

I also remember "don't open the door sign", but then I thought maybe it was KC Steaks.  I think low and slow will work.  I will score the meat.  I ordered the 4 lb auto delivery.  I LOVE the crispy end pieces.  Surely it is "meat candy".  Any restaurant I go to, I request the end piece. 

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Hmmm maybe i have Rastellis mixed up with KC Steak Co. I should go look this up.

[fthunt]

IT'S MR. R = SHUT THE DOOR........DON'T OPEN

[Kachina624]

@LizzieInSRQ.  Maybe too many complaints about dried out meat.  They seem to have done a 180° turnaround on liquid.

[rockygems123]

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@LizzieInSRQ wrote:

I recall in years past Rastelli sold the prime rib with a "dont open oven sign" where his method of cooking was frosting the roast with the garlic butter and seasoning pkt. and putting it in a 500 degree oven for like a half an hour and turning off the oven and leave it in for a couple of hours (depending in the size). Id heard of this method from other cooks as well. The sign for the oven made it charming as well as driving the point home not to open the oven.

Today his method is frosting the roast, seasoning, adding a cup of water and a cup of wine to bottom of pan and cooking at 300 for a few hours depending on the size.

I wonder why they changed the method.

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@LizzieInSRQ 

Interesting, very different methods.  I was wondering if he was still promoting the don't touch cooking method.

Maybe people couldn't control themselves and they'd open up the oven too early; or maybe kids did it ha.