I have a follow-up question to gigiaxline's question about prime rib. Despite many people disagreeing with me when I talk about steak, our favorite cut of meat is a filet. It is tender, has great flavor, and we are usually always successful at getting it to turn out beautifully on the rare side of medium-rare. My memories of good prime rib are the same. However, in recent years, when we have made prime rib, we have always ended up disappointed. I am attaching a link to a discussion on eGullet that I started a number of years ago. One thing for sure, people do feel strongly about this topic.
I am wondering if I just have a poor memory. I have been told that one problem may be the fact that a two-rib prime rib roast is more difficult to get right, that larger roasts are recommended. Can prime rib turn out with the same tender, beautiful medium rareness as a filet? Or... should I just stick to filets? Thanks!
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