For many people who have tried our prime rib, 5 reasons are not enough. Regardless, here are 5 reasons to enjoy it with us.
The “Prime” Part Of Prime Rib
Prime rib gets the classification prime because it is classified at the top class of beef. Great steaks and beef that are top of the line get rated prime by the USDA. Couple that with our slow roasting process and prime never tasted so good.
Our Prime Rib Has Great Marbling
Great prime rib is marbled with tiny flecks of fat throughout the whole piece of beef. This is what gives steak and great prime rib the rich intense flavor that makes it such a desirable cut of meat. When exposed to our slow cooking process, the fat, and the flavor it provides, marinates into the meat.
Our Prime Rib Is Seared At High Temperature
We sear our prime rib at high temperature when we start the cooking process. This locks in juices that make great prime rib so flavorful. Without this step, the juices in a cut of meat can dry out. Naturally, prime rib prepared at the Jolly Roger is seared to keep those juices in the meat.
Our Prime Rib Is Slow Cooked After Searing
After searing in the juices we cook our prime rib slow. This keeps the meat nice and tender. Of course, all the juices seared into the meat lock in a rich aromatic flavorful that makes this an excellent choice for your meal.
Au Jus With Your Prime Rib
Great prime rib combines a few simple seasonings with the juices of prime quality beef. This meaty rich sauce creates the natural juices known as Au Jus. For many, no prime rib is complete without the Au Jus.
Friday Prime Rib Special
Here is reason 6. Like I said 5 reasons are just not enough. Come enjoy this scrumptious prime rib for $14.95 as our Friday night special. You can also add seafood for four dollars more. Come enjoy it! You too will agree five reasons to try it are just not enough.
Sources
Prime Rib: A Classic Roast Beef Preparation. (2012, July 27). Retrieved from https://www.thespruceeats.com/all-about-prime-rib-995750
