Best Cut Of Beef For A Roast Beef Dinner? (rotisserie, loin, meal)
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It is the same section of beef that ribeye steaks are cut from.
Despite the name, not all "prime rib roasts" are USDA Prime; most of your Megamart cuts are going to be graded Choice. That's really OK, the rib primal is tender anyway, and if you've never made one before, a $60 piece of beef is not the best thing to practice on.
You want to roast it; but a rotisserie would be really nice. It wasn't something I would have bought for myself, but I happened to inherit a genuine Ron 'Spray on hair!' Popeil Showtime Rotisserie. You've seen the informercial - 'Set and forget it!'. It actually works great for roast beef.
If you're doing something special, maybe dry age it in the fridge for a few days (Alton Brown did a Good Eats segment on dry aging a roast that would be worth a watch).
Last edited by arsbadmojo; 11-21-2008 at 11:49 AM..
I make prime rib and I love it but that's not the cut. Prime rib has more bone. The roast beef I am thinking of is sliced off the bone.(at least I think so)
I make prime rib and I love it but that's not the cut. Prime rib has more bone. The roast beef I am thinking of is sliced off the bone.(at least I think so)
In that case it's probably a similar cut, the tenderloin (just behind the rib primal) but removed from the bone - called a chateaux briand.
I think I know what your talk'n about Lisa, they type w/gravy and mashed potatoes? Don't EVER put gravy on a rib roast!
I've tried chuck and bottom round, not our fav. Top sirloin is good and our fav is tri-tip, but we use tri-tip more for french dip sam's. Tri-tip is/can be tough, but it is packed w/great flavor.
I view roast beef as a simple/cheap cut/meal.
I'm not say'n a rib roast wouldn't be good, it would be great........but a bit on the pricey side IMHO.
One problem I've noticed, everywhere, is the term "prime rib". There is bone-in, and boneless(we call rib roast or boneless prime rib). It just has the bones removed. There is also the standing prime rib (roast), the ribeye steak, many cuts but basically the same thing.
I just don't see(or remember) ever have'n tenderloin or rib roast as roast beef.......but then again roast(how it is cooked) beef(obvious) is a pretty general term. Heck nobody is wrong.
I just don't see(or remember) ever have'n tenderloin or rib roast as roast beef.......but then again roast(how it is cooked) beef(obvious) is a pretty general term. Heck nobody is wrong.
Actually that's a very good point, I'd never describe a chateaux briand as "Roast Beef" even though it is, and I certainly wouldn't expect to see it at a church buffet. So scratch that.
So back to the drawing board.
Theory 1: It's some sort of rib roast. Possibly deboned. I base this on the "big, juicy, rare" description.
Theory 2: It's another roast. For a buffet. Means it's big. Nothing else fits. If it were big enough, no way it would be tender enough to serve rare.
Unless the OP and I have a vastly different opinion of what constitutes rare.
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