I’ve always had a prejudice against prime rib, and not just the bad hotel buffet version. When the December issue of Fine Cooking landed on my doorstep last week with a juicy slice of roast beef on the cover, I finally figured out what my objection is.
Prime rib is the opposite of steak. A steak is nicely seared on the top and bottom surfaces and not cooked on the edge. A slice of rib roast is seared on the edges and not cooked on the top or bottom. I’m not saying the sear is the only part of the steak worth eating, but it’s certainly a key part of the allure. Why go with a cooking method that minimizes it?
Oh, I understand the appeal of the large roast that everyone shares. But are you sure your guests wouldn’t prefer a rib-eye steak?
Luckily, there’s a special cookie centerfold in this issue, so it’s okay.
Considering the whole chocolate chip thing before, I don’t think it’s too weird that I had to read this twice before I understood that the magazine landed on your doorstep with a PICTURE of prime rib and not an actual piece of meat.
Now I’m giggling.
Perhaps you should try the GOOD hotel buffet version of prime rib sometime. Then you’d understand.
I think the “special cookie centerfold” sounds kinda’ risque. Not regular cookies. SPECIAL cookies.
Neil, I told you I’m available for junkets.
Lore, there’s one cookie that involves a creamy, chocolaty peanut butter layer between two peanut butter cookies. That’s all I’m saying.
Oooohhhh… special…
I grew up eating prime rib and, until very recently, loved it and would always order it when I went to a steak house. And then I discovered rib eye steaks. How could I have not known about these before! My love for prime rib has turned 180 degrees. Well, except for our traditional Christmas dinner with all the trimmings……..
Hot cookie-on-cookie action?
Now I’m giggling again.
pretty much anything i get to slather horseradish cream on–various meats, innuendo cookies, my left arm–i’m a’ight with.
Hmmmm… horseradish cookies… Chocolate with a little chili is good. I wonder about chocolate with a little horseradish?