Recently the Chicago Tribune food critic Phil Vettel went around town sampling prime rib. How do I get a job as a food critic? Chicago is famous for meat. When tourists come here they invariably go to a steak place which is one of the reasons I wrote this.
But prime rib is special.
I have had it a few different places, and it’s always been good. My favorite is making it at home. I buy my prime rib here. I find grass fed beef has a lot more flavor than corn fed choice beef. Prime beef is different than corn fed-but only if it’s dry aged. Dry aged is becoming harder to find-plus it’s really expensive.
I like to season my prime rib using Emeril Lagasse’s recipe-or a slight variation. I love thyme on prime rib. Thyme and garlic together just ooze flavor. Of course, a little Yorkshire pudding is in order. Then, some horseradish sauce. I make mine with sour cream and capers, and a little bit of lemon juice.
Serve with a nice big brawny red wine that has some age on it.
Where is your spot for prime rib in your town?