Prime Rib - Archives

• Belgian waffles, carved smoked prime rib, and desserts galore to round out the all-you-can-eat buffet
  Come and celebrate the Year of the Monkey, Chinese New Year, with Kaanapali Beach Hotel’s fabulous Champagne Brunch on Sunday, January 25. A 14-year tradition, Kaanapali Beach Hotel will again have performances by the Lion Dancers of Au’s Shaolin Arts Society. There will be dance appearances and all guests will receive a special Year of the Monkey fortune cookie gift.
  Author: Dustin Kempirek - Date: July 5, 2004



• California-based Cattlemens Restaurants is set to open
  California-based Cattlemens Restaurants is set to open its first Arizona restaurant on February 2, 2004. The family-owned and operated 11-restaurant chain occupies the former Texas Land & Cattle Co. property at 16840 N. 83rd Ave. in Peoria, Arizona.
  Author: Dustin Kempirek - Date: July 5, 2004



• Your Family Will Await The Next Bone-in Prime Rib Roast You Prepare
  Sunday dinner is a common memory of many families and is a time when they can relax and catch up on each other’s lives. Enjoying a delicious meal is an important addition to the evening. Bone-in prime rib roast is a regular at the table of many special events and gets invited back all the time. Bone-in prime rib roast comes from the center of the prime rib and is a delicate, lightly marbled roast is famous for its rich taste and tenderness. It is a general rule that the closer the meat is to the bone, the more tender it will naturally be. The light marbling in these roasts gives them a moist rich flavor without leaving an oily fatty taste to the meat.
  Author: Laurie Simpson - Date: May 29, 2005



• Prime rib roasts can be large enough to feed a crowd
  Nice prime rib roasts has been a traditional favorite in homes when families gather together for a special meal. The name prime rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts. Because beef rib roasts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid, which is called "moist heat" cooking, used to tenderize tougher cuts of meat. This preserves the full rich flavor of the meat without reducing it with water.
  Author: Laurie Simpson - Date: April 9, 2003