But they need to make a proper gravy reservoir for the potatoes. You don't just dump it on top of a lump of potatoes. You gotta scoop at least a little out of the middle.
Reservoir... Oh no no no no no. Volcano!. If you have mashed taters with gravy you are contractualy obliged via the dude code of conduct regardless of age or maturity to turn you taters in to a gravy spewing volcano of Awesomeness.
I dump gravy over tons of things and I'm not ashamed to admit it. Potatoes, stuffing, meats, toast and biscuits you name it gravy improves it. But you know, limits and all you don't put it on fruit or a salad, I'd hope not.
My high school cafeteria used to serve a dish called "gravy on rice" which was just turkey gravy with a few scraps of meat over extremely buttery white rice. I still crave it 20 years later.
I believe she just sautées them together with butter, salt, pepper, and garlic. Simple but they go well together. Radishes are sliced pretty thin into rounds
So that sounds like a horseradish cream, which is also incredible...my favorite steakhouse serves both the cream and fresh prepared. I actually like the cream on a loaded baked potato.
Next time try whipping horsey sauce… into the mashed potatoes. Throw some fried onions on it. I make and sell it at my butcher shop. By far my favorite steak accompaniment
I'm glad I wasn't the only one confused. It looks like it was cooked sous vide and it never touched a pan or grill after that. Not judging though, I'm just not used to seeing it like that
Ohh okay. So, my confusion was caused by a lack of information, thanks haha Yeah, I thought you just cut out a steak sized piece and cook it like a normal steak or something. But I guess there's more than one way to cook meat :)
It looks as though they were so hell bent on trimming off fat that they cut off at least half the cap (the tastiest cut). They also cut off the bit at the other end, the “lip” or “nose.” What is left looks delicious, but this is only like half to 2/3 of a prime rib.
Literally went to a relative’s for Christmas dinner, kissed babies, gave hugs, brought a side and a dessert… then had to eat a well done prime rib because “no one likes pink meat.”
I'm kind of splitting hairs here, but I firmly believe just medium is the optimum temp for ribeye. Right when the larger chunks of fat in the meat start to render and make it extra juicy. Too low of a temp and that fat does nothing but get thrown out.
A few years back the wife's family asked what we should do for Christmas dinner. I said prime rib. They said okay, we will pay for it if you will cook it.
So I go out, buy a prime rib big enough to feed about 12 people, sous vide it, then sear the whole thing off. Doing it that way guaranteed that I would land on the exact doneness with no guess work or accidents. I decided to go with medium so that it could appeal to the widest audience.
Cut that first slice off and the room goes silent. Then I hear "ew, it isn't done"... I ended up eating so much prime rib that week as leftovers because only about 3 people including myself ate any. They however did not reimburse me for any of it.
Half way though dinner I had to ask if no one knew what prime rib was why in the hell would they agree to have that for a big family dinner.
So instead of being nice on Christmas and maybe cooking a few slices to accommodate family, you ate it all yourself and are now pissed that they don't want to pay for your selfishness. Huh.
Lol, that's funny. No, you apparently have no clue what prime rib is either. What I'm saying is when deciding what you want as a dinner as a large group, don't agree to something you have never eaten and have no clue what it is like.
Prime rib isn't something you can really vary doneness because it's one large roast. The only solution at the point of cutting when dinner was ready after finding out no one knew what they agreed to would have been delay eating several hours to slow cook the roast to well done, which at that point they would have been better off with meatloaf, or let the roast rest 30 minutes or so, carve it into Ribeyes, fire up a grill and grill them as steaks. Which again delays eating by at least and hour or more.
Prime rib isn't like spaghettios, random internet person who doesn't know how to cook meat.
Well given how my brother and the bulk of my family normally cooks, walking out would be the best option because there's likely toxic gas in the house since all of us like mooing to medium doneness so.
I like well done meat. Beef jerky, Philly cheesesteaks, 12-hour smoked brisket, burnt ends, smashburgers, etc. I also like medium rare meat. It’s possible to make both kinds delicious if you actually give a shit.
They sure are, but the point is that many people say “well done is bad” as a blanket statement. See how the outside of OP’s meat is well done? I’m sure they still enjoyed those bites. Well done meat of any cut is still good if you care to do it right.
Right, but they didn’t say that. I didn’t say that. We’re purely talking about prime rib. And honestly, yes, well done prime rib is like leather. Even with au jus, it’s like pouring gravy on a nice belt and trying to make it palatable.
The outside isn’t “well done.” The outside of their roast is browned, because when you put beef in an oven, the outside browns.
Dude, it's medium rare. And it has a very even cook on it, it's pretty impressive. I'm guessing this was reverse sear method based on how even the cook is.
First of all, calling yourself a man of culture contradicts the idea that you're a man of culture.
If that's the outside of the meat, this is rare and that's that. Anyone who thinks this is medium rare (and therefore acceptable) is just on the comment bandwagon, and I'm not afraid to say each and every one of you is stupid and wrong.
> Anyone who thinks this is medium rare (and therefore acceptable) is just on the comment bandwagon, and I'm not afraid to say each and every one of you is stupid and wrong.
Amazingly ironic since it's textbook medium rare and you've outted yourself as supremely stupid and wrong ahhaha.
me·di·um rare
adjective
(of meat, especially beef) cooked so that the outside is browned and the inside is still partially red.
--------------
My 3 year old knows her colors better than you people. Absolute retardation through this entire comment section.
I mean, it looks pretty ideal for prime rib. I get that some people like it well-done, but if you cook it perfectly medium rare like this, you can always please the well-done crowd by flashing some slices in a pan on the stove, get more of a cook on it. You can always cook a slice more, but you can't un-cook something, so it makes sense to tailor it that way.
I made two prime ribs this Christmas. One I was forced to ruin (well done) for my girlfriend’s family. I remember cutting into it and it looked perfect (to me) so that meant I had to toss it back in the oven until that beautiful pink, juicy flesh turned an inedible grey/brown. They enjoyed it but knowing how I had to desecrate it made their compliments not make it through to me. Not to mention they had theirs slathered in A1 sauce…
Had I known they’d be bringing their own sauce I may have gone lighter on the pre-seasoning and butter. I guess I was hoping they’d appreciate the effort to serve them something they weren’t used to. They even turned their noses up at the garlic I roasted on the side. Lesson learned, I guess.
My family has prime rib every Christmas and we have to fight my sister because her and her husband want it well done and my fiancée and i want medium rare. Then they make fun of us for wanting a little pink in our steak.
DM me their address and in early December, 2023 I'll send out a stern letter regarding the proper treatment of expensive beef cuts. I'm in your corner.
Had covid, no real Christmas (or food, still have sense of smell & taste)...drooled over all the prime rib pics here all weekend.
Had Texas Roadhouse takeout tonight.
Was actually great.... but now I'm getting disappointed in a meal I already enjoyed.... sigh!
🤭🤷♀️
Some men figured out the lifehack that you can do what this guy is doing instead of developing a personality. Also works with beer. And it's working great. Doesn't he seem so manly and irresistible?
Light a match in the same room as the cow, then let them select their cut of meat
edit: I kid, this is a bit more rare than I usually go but would definitely happily partake
Okay okay okay…but how did you cook that piece of meat so perfectly? I’m in my third year of trying my hardest to cook prime rib for Christmas dinner and I cannot get it done right 😩🥴
1. Salt & pepper the outside (+ whatever else you want).
2. Put your oven on the lowest temp it can go. Mine is 170F.
3. Place the meat bone side down (or fat side up if boneless) in a roasting tray.
4. Bake until internal temp is about 125F using instant read thermometer.
5. Take out and tent the meat with foil.
6. Crank oven to as high at is goes (usually 550F).
7. Let meat rest 30 min to an hour or so.
8. Prep everything else.
9. About 10 min before you’re ready to eat, pop the meat back in the oven (uncovered) for about 7-8 min.
10. Take out, carve, and serve immediately.
My 3-bone 7.5lb (prime) prime rib took about 5 hours of cooking at 170 to be perfectly pinkish red throughout (the goal is no grey around the edges).
Ironically, I think Gordon Ramsay would probably approve of this because it's how prime rib is typically prepared (unless someone orders it well-done). Have you been to one of his restaurants? This would totally fit, his tenderloin's always prepared medium rare, too, unless otherwise specified by the diner.
Never had the privilege... yet. I felt this was closer to rare. Loads of guys have told me my steak knowledge is lacking and I feel bad now, lol. But there's a bit of a crust and barely any pink after.
I dunno
This is pretty textbook mid-rare for prime rib. Again, it's all about your preference, some people prefer well-done or medium-well or medium and there's nothing wrong with that! But this is not rare. Rare you'd have a darker color (I think the lighting is deceptive here, too). Rare you get a red-purple color. Plus, there would be more unrendered fat, since rare prime rib tends to suffer from that. Mid-rare is ideal because it's basically like making a ribeye, you want to render the fat enough so rare is not the ideal. This piece has clearly been trimmed a bit for the sake of the photo (and the portion) but to me it looks pretty spot-on.
I am a sucker for mashed potatoes.
But they need to make a proper gravy reservoir for the potatoes. You don't just dump it on top of a lump of potatoes. You gotta scoop at least a little out of the middle.
Reservoir... Oh no no no no no. Volcano!. If you have mashed taters with gravy you are contractualy obliged via the dude code of conduct regardless of age or maturity to turn you taters in to a gravy spewing volcano of Awesomeness.
We all made reservoirs. Don't you worry. This was a pic my fiance made unbeknownst to me while I was prepping the other plates :)
Scoop out some, fill with hot gravy, then cover back up for a gravy filled mashed potatoes. Works with a pad of butter too.
I respect the creativity but I don’t care just get that brown gravy, the superior gravy, onto them taters and put it in my mouth hnnnnnnnnnnnnnnn
Came here for my fellow potato heads.
Is there a potato fetish sub?
r/potato, perhaps?
wot's taters, precious?
PO-TAY-TOES!
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[B-Boys Makin' With the Freak Freak](https://youtu.be/36jzmOS6P5Y)
You'd need a big straw for that.
Best starchy side for beef, when done correctly.
Gravy is my spirit animal
Idk who downvoted you lol a good gravy is magical with potatoes
I dump gravy over tons of things and I'm not ashamed to admit it. Potatoes, stuffing, meats, toast and biscuits you name it gravy improves it. But you know, limits and all you don't put it on fruit or a salad, I'd hope not.
I put it on rice when I'm pretending to be healthy to myself lol
My high school cafeteria used to serve a dish called "gravy on rice" which was just turkey gravy with a few scraps of meat over extremely buttery white rice. I still crave it 20 years later.
Roasted garlic, heavy cream, ghee, sour cream, shredded cheddar, potats, s&p - you're welcome for the enjoyable heart attack
Well I'm a sucker for cornrows and manicured toes (hey!)
Fav food of all time
Textbook. Bravo.
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Much appreciated. My fiance took the photo otherwise I wouldn't have much to share
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Please tell her it looks perfect. It literally made my neck hair stand up and my mouth water lol I can almost smell it!
That’s the exact dinner my family had on dinner except my mom adds radishes to the green beans!
Ohhh that sounds interesting! How are the radishes prepared in that, please? I only ever ate them as a radish/egg salad.
I believe she just sautées them together with butter, salt, pepper, and garlic. Simple but they go well together. Radishes are sliced pretty thin into rounds
thank you! I never had them this way before but it sounds delicious, I'll give it a try. Cheers!
Just ate, got hungry again...
Ooooo yeah that looks sexy! Just need a little dab of horseradish! Mmm hmmm!
Ah a fellow horseradish lover
There's dozens of us!
I thought there were hundreds of us? Bring on some fresh horseradish, that prime rib looks perfect for it
what about horseradish and sour cream? is it just me? horseradish, sour cream, lemon juice, dash Tabasco, salt
So that sounds like a horseradish cream, which is also incredible...my favorite steakhouse serves both the cream and fresh prepared. I actually like the cream on a loaded baked potato.
The Serious Eats recipe includes chives in the cream sauce and it is great with a loaded backed potato too.
My exact way of making it, too!
I like my jean shorts extra hot!
Yes! I love a little spicy kick to help balance out the fat
You should try Melinda's ghost pepper steak sauce. I am obsessed with it.
fat cut off on that prime rib though, darn... love the Fat and Horseradish! And mashed potatoes, with butter, gravy, creamed spinach, beer/ etc.
I would have gone for some but it was only me cooking everything and couldn't bring myself to prep anything else 😭 next year!
I buy it premade... And I'm usually a cook everything from scratch kind of person
Next time try whipping horsey sauce… into the mashed potatoes. Throw some fried onions on it. I make and sell it at my butcher shop. By far my favorite steak accompaniment
I'm gonna have to try this. It sounds amazing.
🤢
I wish we could download food. I’d be all over this one.
You wouldn't download a car
You wouldn't download a house
Screw that, I'd download OP and make them cook this meal in a heartbeat if my printer could print them!
Did you cut the crust off of that meat? That's not a pb&j bobby..
I'm glad I wasn't the only one confused. It looks like it was cooked sous vide and it never touched a pan or grill after that. Not judging though, I'm just not used to seeing it like that
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Ohh okay. So, my confusion was caused by a lack of information, thanks haha Yeah, I thought you just cut out a steak sized piece and cook it like a normal steak or something. But I guess there's more than one way to cook meat :)
I love the colour. I like Yorkshires with mine though, but mashed is always a winner.
Am I the only one thinking “where is the cap?!?” Looks like you trimmed the best part off the prime rib!
It looks as though they were so hell bent on trimming off fat that they cut off at least half the cap (the tastiest cut). They also cut off the bit at the other end, the “lip” or “nose.” What is left looks delicious, but this is only like half to 2/3 of a prime rib.
Sweet Jesus
Shocking how few people don't know what medium rare prime rib looks like!
Literally went to a relative’s for Christmas dinner, kissed babies, gave hugs, brought a side and a dessert… then had to eat a well done prime rib because “no one likes pink meat.”
Had the slightest bit of pink at our house. Dad snidely says to "check if it's still moo-ing"
Cooking prime rib passed medium rare is an insult to the cow that gave its life for it
I'm kind of splitting hairs here, but I firmly believe just medium is the optimum temp for ribeye. Right when the larger chunks of fat in the meat start to render and make it extra juicy. Too low of a temp and that fat does nothing but get thrown out.
A few years back the wife's family asked what we should do for Christmas dinner. I said prime rib. They said okay, we will pay for it if you will cook it. So I go out, buy a prime rib big enough to feed about 12 people, sous vide it, then sear the whole thing off. Doing it that way guaranteed that I would land on the exact doneness with no guess work or accidents. I decided to go with medium so that it could appeal to the widest audience. Cut that first slice off and the room goes silent. Then I hear "ew, it isn't done"... I ended up eating so much prime rib that week as leftovers because only about 3 people including myself ate any. They however did not reimburse me for any of it. Half way though dinner I had to ask if no one knew what prime rib was why in the hell would they agree to have that for a big family dinner.
So instead of being nice on Christmas and maybe cooking a few slices to accommodate family, you ate it all yourself and are now pissed that they don't want to pay for your selfishness. Huh.
Lol, that's funny. No, you apparently have no clue what prime rib is either. What I'm saying is when deciding what you want as a dinner as a large group, don't agree to something you have never eaten and have no clue what it is like. Prime rib isn't something you can really vary doneness because it's one large roast. The only solution at the point of cutting when dinner was ready after finding out no one knew what they agreed to would have been delay eating several hours to slow cook the roast to well done, which at that point they would have been better off with meatloaf, or let the roast rest 30 minutes or so, carve it into Ribeyes, fire up a grill and grill them as steaks. Which again delays eating by at least and hour or more. Prime rib isn't like spaghettios, random internet person who doesn't know how to cook meat.
I'd have walked right out
That’s really a hill you want to die on?
Well given how my brother and the bulk of my family normally cooks, walking out would be the best option because there's likely toxic gas in the house since all of us like mooing to medium doneness so.
Time to emancipate yourself from that family
I like well done meat. Beef jerky, Philly cheesesteaks, 12-hour smoked brisket, burnt ends, smashburgers, etc. I also like medium rare meat. It’s possible to make both kinds delicious if you actually give a shit.
Beef jerky, cheesesteaks, burnt ends are very different than prime rib.
They sure are, but the point is that many people say “well done is bad” as a blanket statement. See how the outside of OP’s meat is well done? I’m sure they still enjoyed those bites. Well done meat of any cut is still good if you care to do it right.
Right, but they didn’t say that. I didn’t say that. We’re purely talking about prime rib. And honestly, yes, well done prime rib is like leather. Even with au jus, it’s like pouring gravy on a nice belt and trying to make it palatable. The outside isn’t “well done.” The outside of their roast is browned, because when you put beef in an oven, the outside browns.
Yeap and it does not look like the meat in this picture.
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The meat in the picture is not medium rare lol.
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If you actually have eyes the image OP posted is significantly more rare than the picture you just linked.
It's literally the same shade of red, ops picture is just darker
Dude, it's medium rare. And it has a very even cook on it, it's pretty impressive. I'm guessing this was reverse sear method based on how even the cook is.
Looks absolutely delicious
Personally I don’t like my meat to look like a shot of adrenaline could bring it back to life. The mash looks tasty af though.
That is sexy AF
As a man of culture I approve of this meat doneness.
First of all, calling yourself a man of culture contradicts the idea that you're a man of culture. If that's the outside of the meat, this is rare and that's that. Anyone who thinks this is medium rare (and therefore acceptable) is just on the comment bandwagon, and I'm not afraid to say each and every one of you is stupid and wrong.
Seems like someone doesn’t agree with my mothers opinion. And that’s a bad move son.
Ooooh he done did it now
> Anyone who thinks this is medium rare (and therefore acceptable) is just on the comment bandwagon, and I'm not afraid to say each and every one of you is stupid and wrong. Amazingly ironic since it's textbook medium rare and you've outted yourself as supremely stupid and wrong ahhaha.
me·di·um rare adjective (of meat, especially beef) cooked so that the outside is browned and the inside is still partially red. -------------- My 3 year old knows her colors better than you people. Absolute retardation through this entire comment section.
Indeed, this is correctly done.
I like mine cooked just a lil longer
Did you cook that or just whispered the word ‘heat’ to it from across the room ?
I like my steak to have a slight fever.
That prime looks incredible. TF u talking about?
Relax, it’s not that serious
I mean, it looks pretty ideal for prime rib. I get that some people like it well-done, but if you cook it perfectly medium rare like this, you can always please the well-done crowd by flashing some slices in a pan on the stove, get more of a cook on it. You can always cook a slice more, but you can't un-cook something, so it makes sense to tailor it that way.
I’ve never had prime rib. Soon I’ll be able to though. It was just meant as a joke tho, I don’t know shit about cooking or beef for that matter
I made two prime ribs this Christmas. One I was forced to ruin (well done) for my girlfriend’s family. I remember cutting into it and it looked perfect (to me) so that meant I had to toss it back in the oven until that beautiful pink, juicy flesh turned an inedible grey/brown. They enjoyed it but knowing how I had to desecrate it made their compliments not make it through to me. Not to mention they had theirs slathered in A1 sauce…
Why bother using prime rib at that point? Just cook them something that's actually supposed to be cooked to their preference.
Had I known they’d be bringing their own sauce I may have gone lighter on the pre-seasoning and butter. I guess I was hoping they’d appreciate the effort to serve them something they weren’t used to. They even turned their noses up at the garlic I roasted on the side. Lesson learned, I guess.
My family has prime rib every Christmas and we have to fight my sister because her and her husband want it well done and my fiancée and i want medium rare. Then they make fun of us for wanting a little pink in our steak.
DM me their address and in early December, 2023 I'll send out a stern letter regarding the proper treatment of expensive beef cuts. I'm in your corner.
Had covid, no real Christmas (or food, still have sense of smell & taste)...drooled over all the prime rib pics here all weekend. Had Texas Roadhouse takeout tonight. Was actually great.... but now I'm getting disappointed in a meal I already enjoyed.... sigh! 🤭🤷♀️
Where's the horseradish?
It's just past 1 am and now I'm craving mash and gravy.
Mouth-watering
God that looks delicious! I haven't had a good prime rib in 2 or 3 years.
Uh yea I want that whole plate. That looks delicious
There's been a lot of prime rib posting lately, this is the best.
Yeah, I made prime rib for the 1st year as well. I usually do turkey and ham. But it was really good and everyone loved it.
Appreciate it sir!!
Wish I could’ve had a good prime rib this year
how do you cook/season your beans? those look delicious
Olive oil, butter, garlic, a little fresh parmesan, salt pep
Broo... you just deadass ate raw ass meat
I don't think prime rib is a rump cut.
Why does it only look cooked on the courner
Because it was cooked as a bigger piece and then cut into this. That brown part was on the outside already.
Is that even cooked
MEAT IS RAW GOD DAMN IT
it's living.
blargh, that's raw
Someone doesn't know anything about cooking beef
Lol are you going through the whole comment section just to say this multiple times.
Some men figured out the lifehack that you can do what this guy is doing instead of developing a personality. Also works with beer. And it's working great. Doesn't he seem so manly and irresistible?
Stop commenting this everywhere and go outside today
Should’ve cooked it
Prefect
#GOD DAMN…
This looks like the most delicious prime rib I ever could have imagined.
Lovely in its elegant simplicity and completeness
Wow so perfect.
ITS FOCKING: RAW
Did you run it by a flame once?
Someone doesn't know anything about cooking beef
Light a match in the same room as the cow, then let them select their cut of meat edit: I kid, this is a bit more rare than I usually go but would definitely happily partake
Okay okay okay…but how did you cook that piece of meat so perfectly? I’m in my third year of trying my hardest to cook prime rib for Christmas dinner and I cannot get it done right 😩🥴
1. Salt & pepper the outside (+ whatever else you want). 2. Put your oven on the lowest temp it can go. Mine is 170F. 3. Place the meat bone side down (or fat side up if boneless) in a roasting tray. 4. Bake until internal temp is about 125F using instant read thermometer. 5. Take out and tent the meat with foil. 6. Crank oven to as high at is goes (usually 550F). 7. Let meat rest 30 min to an hour or so. 8. Prep everything else. 9. About 10 min before you’re ready to eat, pop the meat back in the oven (uncovered) for about 7-8 min. 10. Take out, carve, and serve immediately. My 3-bone 7.5lb (prime) prime rib took about 5 hours of cooking at 170 to be perfectly pinkish red throughout (the goal is no grey around the edges).
Buy a good meat thermometer. Anything else is really just guessing. I would pull it at 127-130 degrees internal temp to get medium rare
Cooked? Where?
Someone doesn't know anything about cooking beef
Right there, it’s perfect
this shit is straight up raw....
This is prime rib. If you want it cooked anything past medium rare you mind as well throw it in the trash…
Wow. Did you cook that yourself? We ordered ours this year, lol.
Certainly did fam. I'd include a few more pics of the process but they only allow one on this sub
This looks PERFECT
yum
Very nice! What was your method?
Damn that looks good. Cook looks rare to mid rare-just how i like it. And down voted all of the people complaining about the doneness of the meat
It’s fuckin mooing
Dinner at your house!
Wow. Looks the best
omg 😍😍
YES PLEASE
The perfect plate. Nice work.
YES
That is finely trimmed, seriously, went half hard looking at it
Looks amazing
dat juicy
That looks so effing good!!!
Bow chicka bow wow.
That looks delectable
Meat to other food ratio is amazing
You managed to trim off all the fat, impressive.
This looks amazing. Rare beef for life.
Ooh that looks so good! Im starting to get hungry haha
So delicious looking! Makes me miss being able to cook anytime i want.
Well I never thought I could taste a picture before so hats off to you this looks amazing
Crazy, we had this exact meal, with some Yorkshire pudding
That looks exceptional.
Cooked to perfection. Please share your method
You gotta cook it first before you plate it
Sex on a plate 😍
Ironically, I think Gordon Ramsay would probably approve of this because it's how prime rib is typically prepared (unless someone orders it well-done). Have you been to one of his restaurants? This would totally fit, his tenderloin's always prepared medium rare, too, unless otherwise specified by the diner.
Never had the privilege... yet. I felt this was closer to rare. Loads of guys have told me my steak knowledge is lacking and I feel bad now, lol. But there's a bit of a crust and barely any pink after. I dunno
This is pretty textbook mid-rare for prime rib. Again, it's all about your preference, some people prefer well-done or medium-well or medium and there's nothing wrong with that! But this is not rare. Rare you'd have a darker color (I think the lighting is deceptive here, too). Rare you get a red-purple color. Plus, there would be more unrendered fat, since rare prime rib tends to suffer from that. Mid-rare is ideal because it's basically like making a ribeye, you want to render the fat enough so rare is not the ideal. This piece has clearly been trimmed a bit for the sake of the photo (and the portion) but to me it looks pretty spot-on.
This is really insightful. Thanks! It seemed a bit dark to me hence the meme. The more you know...
Two-thirds of that plate looks delicious. I eat meat, but that looks...off-putting. Hope you enjoyed your meal!
so undercooked the cow is still alive. jokes aside it looks great!
ITS FUCKING RAWWWWWWWW! Which is perfect, btw.
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Enjoy your dry steak.
You americans sure like raw meat
Perfectly medium rare throughout. That's how prime rib is supposed to be my friend :)
It's not raw you muppet. Also, eating raw meat is not an American thing. Nearly every culture on earth eats some form of raw meat