.. good food with bad reputation

Here at Americano I really wanted to do a one of american popular classics rib roast " prime rib"...first, it can be never called prime rib if beef is grated by USDA different then as a prime...but anyways...its such a good succulent dish if it's made right, even from USDA choice. I Like Certified Black angus cab. Problem  is, has very bad reputation from wedding reception, new year dinners...etc. 

 To make it right, first, you have to choose a right beef. Second thing is,  I want it to concentrate a flavor a little, so I dry aged it for a couple days , then you have to roast it very slowly to let the fat melt inside of the meat slowly make it juicy and flavorful. Like with a any kind of well marbled beef. Thats why I do not believe in steaks served rare, because has to be just enough heat applied inside of the meat melt that fat. I think Ideally you would want to roast meat slowly at a temperature you would want to reach, but at a restaurant we do at 220 - 210 degrees an then , after it's reaching desired medium-medium rare inside temperature, we lowing down to 130-140 to hold it. I season the meat the day before, then before i roast I apply wet rub. Result is juicy delicious beef roast I wanna eat and serve to people who appreciate it.

Now, just all I have to do is just put a chefs twist for our concept, one of the most delicious forgotten French classics is potatos dauphine, I brought those back and put it with a our rib roast, then British Yorkshire pudding ...or more well known as a popovers in this country, with a compound butter ...little classic horseradish drizzle with some natural jus and some seasonal fresh veg ...and we have and we have " Saved" ..updated...Americano Prime rib roast with a Popovers and almond honey butter, potatoes dauphine, drizzle of horseradish and natural jus..served also with seasonal veg...thats whats cooking to day my friends...wish me luck!!!

God! I Love to cook !

V