scravis
Grape Stomper
Posts:127
 | | 12/10/2006 12:20 AM |
| | I am hosting Xmas dinner this year and want to do a prime rib roast. Has anyone tried both as USDA Prime cut and a Wagyu cut? I'm wondering if there is a big difference when it comes to a roast? I'm thinking of ordering from Lobels. Any input would be helpful! | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3672
| | 12/11/2006 6:44 PM |
| | I'm doing prime rib for Christmas day as well. I'm going with USDA Prime because $450 for a 10 pound roast is insane to me. | | | |
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Karen Troisi
NJ and CA
Grape Sorter
Posts:396
| | 12/12/2006 6:06 PM |
| | I make prime rib every Christmas using USDA Cut and it turns out almost fork tender in the convection oven. If you remove from the bone and then tie it back together before cooking it is much, much easier to slice when fully cooked. IMO you don't need to spend the money on the American version of Kobe. | |
Karen
www.jeanedwardscellars.com
"You should only make wines you love to drink." | |
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Skippy
Grape Destemmer
Posts:65
| | 12/13/2006 7:14 PM |
| I've tried american Wagyu twice now (from a meat market) in the past few months, and I'm really disappointed. The Rib eye and the tri tip were both so chewy I couldn't finish them.
I cooked a USDA prime rib roast for Thanksgiving and it was wonderful. Very tender and full of flavor. Probably my 5th, and I've never been disappointed.
It will be hard for me to buy Wagyu at a meat market again. It's been great in the restaurants I've had it at (which is what made me buy in at good meat markets) Maybe what buchers get is a few grades below?
Cole's chop house in Napa and Hana's in Rohnert Park both are great examples of Wagyu style beef that I found very good. | |
Skippy | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3672
| | 12/14/2006 9:51 PM |
| Quote:
I make prime rib every Christmas using USDA Cut and it turns out almost fork tender in the convection oven. If you remove from the bone and then tie it back together before cooking it is much, much easier to slice when fully cooked. IMO you don't need to spend the money on the American version of Kobe.
I just got a high end Bosch convection oven. I can't wait to do the prime rib in it! | | | |
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Karen Troisi
NJ and CA
Grape Sorter
Posts:396
| | 12/21/2006 3:43 PM |
| You're going to love it - just keep checking the temperature because it'll cook quicker. Almost toasted the first one I made in the new oven.  | |
Karen
www.jeanedwardscellars.com
"You should only make wines you love to drink." | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3672
| | 12/28/2006 3:04 AM |
| | Basted it in butter and it was insane! Grated fresh horseradish into whipped cream, OMG! Don't know how I can top that, what to make for NYE? | | | |
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Karen Troisi
NJ and CA
Grape Sorter
Posts:396
| | 12/28/2006 1:38 PM |
| | If you think prime rib comes out great in the convection oven try cooking a whole filet mignon. Recently tried filet from Australia (free range) and it was awesome. Paired it with a baked potato (also great in the convection oven), some salad and a good bottle of cab. Doesn't get too much better than that for a meal. | |
Karen
www.jeanedwardscellars.com
"You should only make wines you love to drink." | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Labeler
Posts:3672
| | 12/29/2006 3:41 AM |
| Quote:
If you think prime rib comes out great in the convection oven try cooking a whole filet mignon. Recently tried filet from Australia (free range) and it was awesome. Paired it with a baked potato (also great in the convection oven), some salad and a good bottle of cab. Doesn't get too much better than that for a meal.
My prime rib roast for Christmas Day rocked the house! Butter basting is insane but so worth it... | | | |
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