It baffles me how much reverence prime rib is given in the culinary world and by common folk. It’s treated as a holy grail showstopper special celebration meal that you splurge big bucks for, but it seriously sucks so much and I cringe hard at spending that much money on such a amazing cut and absolutely neutering it like that.
The two biggest problems: lack of maillard crust and lack of salt on the interior of the meat. Seasoning only the outside leads to most of the prime rib bites being utterly devoid of salt except for the edges. I find 99% of prime rib I eat to be under seasoned because of this. Furthermore, only the edges have any crust formation and the middle is just one pink disc. Crust is delicious and critical to getting maximum flavor of the meat. Yes the center is tender (if done right), but the flavor and texture are so one dimensional and often there are unrendered fat when not prepared properly (and let’s be honest, that’s often) that make eating it unpleasant. This is corroborated by the fact that everyone wants the end pieces, which have the most maillard and salt
All this would be fine if there wasn’t a far superior way to eat the rib roast instead, but there is: cut the roast into multiple rib eye steaks. Each steak could have great salt distribution and crust in each bite as well as the tenderness that you would experience in a prime rib. In fact, it just feels like prime rib servings are just rib eye steaks with no salt and no crust. Individual rib eye steaks can also be reverse seared aka started in the oven so you can cook them all at the same time (and finish with a quick sear) like you would a rib roast, except now you can pull each steak for each guests personal steak doneness instead of one medium rare option for everyone.
Most of the time, prime ribs are prepared horribly. Yes I’ve had the occasional good prime rib. It’s very rare first of all (pun intended), but even when done right, I still think about how much better it would be if they just served me a ribeye from that same cut and I got a heaping bite of that sweet maillard in addition to the tender pink center. It’s just an objective downgrade in every way. And let’s not forget the price btw, rib roasts cost a ton and if I shell out $100+ on a roast, I’m definitely not going to waste it by turning it into a prime.
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It just sounds like you go to alot of places with bad prime rib
Take my upvote for worst opinion ever
I agree with you. Hard to find good prime rib, and even good prime rib is worse than a well done rib eye.
Holy crap my guy.
Are you not dipping your prime rib in “Au Jus” sauce and a little horseradish?
Because eaten this way… far superior to a steak
Nobody is eating prime rib for the crust or the seasoning lol
I don’t really agree that it sucks, but it’s never been something I craved or chose over other cuts…or even other entrees. Hell, I’ll take a good seared tuna steak over it most of the time. Even getting it at all the supposedly best places, it just never quite meets the hype IMO. I think the last couple times I’ve had it, it was because I’d already had everything else on the menu before or the other options just weren’t my thing.
Yeah, not my favorite either. Really, the only time I eat it is when I’m at some dinner event where they have a big spread and are serving it. I’d never order it of my own volition, though.
A well cooked prime rib roast is better than any steak I’ve ever had. Granted, I’m not eating wagu steak over here, but I absolutely love prime rib.
Not sure if my opinion isn’t a popular or not, but I stand by it
I 100% agree with you. I’d much rather have a rib eye any day. Last time I had prime rib it was cooked well done and it was hard to eat for the sake of family.
I thought I was the only one!
Im genuinely sorry that you’ve never had good Prime Rib.
I was about to go off on a rant about how wrong you are, but I am quite a picky eater so can relate to where you are coming from. Food is subjective and you can like or not like whatever you want.
Well done, this is truly an unpopular opinion!
I will say that poor to even average prime rib is generally worse than a normal ribeye, but an excellent prime rib is one of my all-time favorite things to eat.
Damn this is just wrong, definitely unpopular
You know that you’re allowed to put salt on it after you cut it right?
The point of the prime rib is since you cook it slow it lets the fat render down and infuse all that flavor into your meat. Then you crank up the oven so you do form a crust of olive oil/ butter, herbs, and seasonings.
Then since you’ve rendered so much fat and “juice” from the roast you can use those drippings to make Au Jus so you have concentrated beef flavor to pour all over your slice. Damn I love prime rib
I think what people don’t get about prime rib is that it’s meant to be eaten by a large group. If you have 12 people over, you can’t really pan-sear 12 ribeyes and serve them all at once. But a good prime rib in the oven will do nicely.
You’re right. Prime rib is some bullshit.
You’ve never heard of sauce, au jus, or even a salt shaker before, have you?
It has “prime” in the name, so it has to be the best cut, right? I think it’s one of those things where people think it’s fancy, therefore it’s the thing to desire and pay extra for. And because people do, more people think it’s fancy, and it becomes a self-fulfilling prophecy.
Now take a good crusty roll, slather some horseradish on it, add some sliced prime rib and grilled onions, and serve it with a ramekin of au jus… that’s some damn good eating there. Otherwise I’m with you, give me a ribeye cooked to medium rare over some thin slices of prime rib any day.
Prime rib isn’t trying to be a steak. It’s a roast, which is an entirely different food. People eat it wanting the flavor of roasted beef.
Someone can’t afford prime rib
Dang. I love prime rib and feel personally attacked
A great roast and a steak are two different things. You eat them for different flavor and texture profiles and with different sides. I agree that good prime rib is incredibly rare in the US. But when you find it, it’s amazing. For better roasts, I’ve had somewhat similar cuts and preparations of Sunday roast dinners in the UK
I’ve had it once or twice and didn’t like it. I’m not really a fan of fatty cuts of beef. A New York strip is my kind of steak.
But after seeing people rave about it I will give prime rib one more try at a really nice restaurant just in case the places I had it weren’t good.
Prime rib is my all time favorite meal. Respect.
bruh
My brother sets up House of Prime Rib dinners every few months and then tries to guilt trip everyone into going when we say we don’t want to go again bc prime rib is not great. I rather buy one raw and make steaks out of it.
Being mad about prime rib this way is like being enraged over burgers being perfectly wasted steak.
Its not a steak experience – even if is steak shaped – its a different way to eat a cut of meat.
Why wouldn’t there be a crust? I sear it after. It’s a lot of work so not Everytime but you can do it
Reverse searing is the only way I prepare steaks!
I feel like ya just had some shit prime rib.
Upvote, fantastic point. Prime Rib is trash and I’ll never be convinced it’s nothing more than a cut that was popular decades ago and those kids from that generation carry a nostalgic feeling for it because it was a big deal in their family. I will take every other cut of beef before I take garbage prime rib.
Every time I’ve had a prime rib, it came with an aus jus. Which if you were missing salt, there it is, plus a whole lot more. Do you not get aus ju with your prime rib?
Personally, it’s my favorite, but I won’t buy a roast for just me, and I’m not that good of a cook. If I want to treat myself, I find a good restaurant and that is what I get.
I’m just about done with this sub. It feels like 90% of the posts are “I don’t like this food”. I’m not a fan of zucchini, but I don’t come on here declaring my hatred for internet points.
This is why you order the cut of beef that you like.
Not a big fan of prime rib roast myself. Only had it at some fancy restaurants. It needs a crust. It’s not too flavorful. And it usually has a lot of fat on it still that you have to eat around.
I guess you can drown it in horse radish and au jou like the people here are suggesting. It’s all flavoring, but I also enjoy my steak simple and enjoy the taste of the beef itself.
I remember going to a dinner with the whole family for Thanksgiving and ordering the prime rib and being confused at what I got.
I thought I ordered a prime rack of ribs, like super high class ribs. It was hard to hide my disappointment.
I love a good prime rib. The au jus and creamy horseradish with the super soft meat is heavenly. Unfortunately it’s hit or miss sometimes, even at good restaurants with it related mostly to the quality of meat.
Idk man but when i go to Texas roadhouse their prime rib be smacking especially after eating 25 rolls…
Someone needs to visit the prime rib house in San Francisco. That place is just a blast from the past, and well worth the hundred bucks
I agree a ribeye steak is basically the same cut of meat as prime rib (I know it’s slightly different) and especially if you reverse sear it you get the best of both worlds.
I do mine in the smoker to let it slow cook and let that fat break down and make it real juicy and then I seared on my flat top to get that nice crust.
I agree with you, prime rib most of the time tastes like it was boiled/steamed because it is. So what they should actually do is sous vide the whole roast and then sear each piece prior to serving. I do love a GOOD prime rib which I’ve gotten on a cruise of all places (specialty dinner, not at the buffet).
I wish more posts were like this one, as they pertain to food and other subjective preferences.
Usually it comes down to “I personally do not like this” and that’s all there is. It’s more like a statistically rare preference than an unpopular opinion.
This one is actually backed by defensible critique and isn’t just OP showing off how special he is. I asked chatgpt to evaluate this opinion from a culinary background and chatgpt says that the points brought up by OP are accurate for all but the highest quality and most well cooked prime rib.
The fact that the counterexamples to OP are the highest quality and most well cooked prime rib says to me that his views are recognized as correct, or else the ones that avoid his critique wouldn’t be the most sought after. So near as I can tell, this opinion is true most of the time, or at least defensible.
It is also unpopular because prime rib has huge ceremonial value, value of cutting into a big prime rib and having everyone eat the same thing, reproducing expensive dishes because you want to resemble the expensive one more often than you can afford it even if the dish isn’t as objectively good as steak, and probably other reasons. Even just variety if you have a lot of good meat in your life and don’t want to treat it as sacred.
Unpopular, informed, and defensible.
Solid post.
A good dry brine will take care of the seasoning issue. As for the crust, sure, there’s less of it, but, it’s a different experience than steak. I enjoy both for what they are.
It’s just the best of the worst. It’s a staple for banquet events because you can make a lot of it for not a lot of money. It’s for generic weddings that want to seem elevated.
Yep. Solid unpopular opinion.
Sous chef I worked with was hard on large roasted meats as, and I quote: “dumb as fuck”.
I don’t go quite as hard and I’ll give a little leeway because I see the crowd appeal for a giant piece of meat. But in general, I’ll take a steak over prime rib roast any day.
Some of these opinions are so stupid on this sub. It’s not just unpopuoar, it’s wrong.
I swear I don’t understand why people think that the Maillard reaction is the end all be all to cooking. Is it because of cooking influencers or because of western-centric thinking? Soft or gelatinous textures are great in food too.
Inside every prime rib are 3-4 bone in ribeyes waiting to get reverse seared.
Where have you eaten prime rib?
I’d guess it is often served at weddings and such because it lends itself well to large, catered events. Which is a completely different challenge than a restaurant or home event.
Downvoted!
I agree 100%
So wrong.. Prime Rib is king.. aus Jus is salty.
Unpopular but absolutely fuckin true.
Rib Eye is the way. I concur.
Agreed. I don’t care for meats that have lots of straight fat on them.
i love end cut prime rib. super rare. with a bunch of au jus and a spicy horseradish dip sauce. and i will die on this hill of deliciousness
I’ve had “good prime rib” and I still don’t get it. I prefer a seared steak.
I can cook a steak better than most restaurants but cooking a prime rib on a whim I can’t do so I order prime rib when I go out to eat
Prime rib just taste like pot roast.
You salt it the bight before and the salt gets through it all
The meat of a prime rib is absolute perfection.
My issue is with that fat. Wayyyyy too much usually.
>Most of the time, prime ribs are prepared horribly. Yes I’ve had the occasional good prime rib. It’s very rare first of all
Well you just admitted you eat and food sooo.
I would advise learning to prepare it yourself, and then being the person responsible for the holiday roasts.
Literally everybody wins. If you’re able to prepare it well enough. Which I assume you aren’t.
Roasts are festive. It’s a celebration and therefore best on holidays and special occasions.
I enjoy both. Depends on my mood, and the event.
I live near House Of Prime Rib. Going there is an EVENT, especially with a group of friends. https://youtu.be/nh56_blOvLg?si=b-gkYpxSH21kH8Ls
Yeah I would rather just make a ribeye and serve that with horseradish and Worcestershire sauce.
I’m with ya. Prime rib sucks.
Awwww. Someone doesn’t know how to use a salt shaker.
It’s okay. I prefer ribs over steak, but in all reality I’d rather be munching down on turkey or chicken
Prime Rib is crap I agree.
You have obviously never heard of dry brining. If you ever smoke a pork butt you use the same technique. Salt can absolutely distribute evenly and completely through the meat.
absolutely agree. doesnt matter where ive had its always just ok.
Have you tried the prime rib from the Keg 🤌🏻
Prime rib has too much of one thing and not enough of a few other things. It’s fine if you want to show off but a good steak made right is hands down way better flavor.
While I agree about the tragedy of no crust, there are flavor injectors for the salt issue.
I don’t agree with your points, but I do agree it’s overhyped. Tenderloin is and always will be the superior party beef.
Sounds like a skill issue from both the cook and the eater.
Emperors new robes syndrome. The public pays a lot for it so they have to sing it praises to not feel uncultured for not liking what is a substantially inferior dish than a well seared steak. The restaurant in turn profits hugely by selling a large amount of an expensive meat at a high markup for a fraction of the labor that it would take to slice and cook individual steaks
If you dry brine for 24 hours then roast or sous vide then sear hard either in a large pan or in an oven you will get fantastic results.
99% of prime rib? So you’ve eaten 100 prime ribs? Did you have like an Eat Pray Love thing where the Eat portion was mostly spent angrily gnawing on prime rib?
Two ways to fix your issues.
Inject a brine or seasoning liquid to add salt to your devoid of salt interior.
Sear outside before going into oven to get milliard reaction and crust you are looking for.
I mean,.that just means you like salt and seasoning more than the meat. Point of a prime rib is to enjoy the beef.
If you don’t like it, why do you eat it? You’re like a connoisseur the way you describe it 😅
Damn this is a great one
Yeah we sell a prime rib during the holidays every year and it’s $700-$1300 for the cut. I don’t get it.
You’re looking at this bite by bite as opposed to the full experience. Much like a premium high alcohol IPA will taste completely different on the first sip vs. the last, the flavor of prime rib (properly prepared) should change as you eat it.
The mailliard is a thick crust on purpose. You start cutting into the meat from the edges where all of that salt and spice is and these things would overwhelm the flavor of the meat if not for the fat greasing your tongue. A good prime rib has a ribbon fat just under that crust and some light marbling throughout.
The salt and spice however will linger on the palette so when you start getting into the bites without the mailliard you still get hints of that flavor to enhance the simple flavor of lean supple beef that melts in your mouth with very little chewing.
That being said, I prefer a quick hot scorch on both sides for my prime rib. Rare is nice but I enjoy the burned flavor.
All cuts of steak taste the same. Like steak and whatever seasoning/marinade it has.
With you. If a prime rib is done as a roast, it’s just a better tasting roast that deserves no attention.
Cutting up a prime rib and making it into individual steaks is heavenly.
If you go to a restaurant that has prime rib and does it as a roast, they are just screwing you over.
Most of your criticisms are the result of people being bad cooks. It’s like how I hated turkey until I went to culinary school. I realized that turkey doesn’t need to be cooked for 5-6 hours, and that salt doesn’t just make food taste like salt.
To each their own!
I dont like something!
EVERYONE is stupid!
I completely agree. Textural variety is essential.
Fully agree
…we still eat them, right? its not a waste. i didnt even bother reading anything more than your title.
I made it once for a large gathering, and a cut from Costco. Reverse sear. Salt and pepper. Followed.the recipe. Got dang it was the most tender and amazing steak I’ve ever had… Perfectly medium rare with crunchy cooked edges. So tender. By far better than any steak I’ve cooked. I don’t see myself doing a large gathering again for a long time. I still miss that meal.
some whipped horseradish and au jous, my man just kick rocks with this garbage take.
granted, the bites along the edges to get the crust in the mix are definitely the best bites. I will give you that.
no, ur a prime rib.
Also, you made me hungry. <3
I’ve tried it twice I think and both times I didn’t like it. The middle is cooked less than I prefer and is bland.
You need to sear it first then overnight roast it. Im mean you can season it how like I don’t get your point about the salt. Unpopular opinion so have my upvote.
You can have them sear it before bringing to you at a restaurant which is what I do since I prefer med-well…makes it delicious
I don’t even eat meat and that is the only cut that could tempt me.
Granted that I don’t get steak, like, ever anymore, because everybody should drastically reduce their intake of red meat, but my favorite thing with prime rib is to get the most pungent horseradish I can with it. Idk what it is, but the meat and horseradish flavors complement each other so well.
I agree 100%
I’ve never been a fan of prime rib. Give me filets all day long.
I’ve always said this. I’m in my thirties so everyone I know is getting married and half of them serve a very disappointing prime rib. And I get that it’s better for large format events but short rib is even easier and WAYYY better. Tastes better. Harder to fuck up. Likely cheaper.
Fuck yeah. I dont get it either. Unimpressed