Prime rib is one of those main courses that some people can’t order around when they go out. I’m sure you’ve been out to dinner with this guy, in fact you might even be married to him or it could be your dad. He peruses the whole menu carefully, reading everything extremely from left to right, then when the server comes around, he calmly sets down the menu and says the same thing he says every damn time you go out to dinner, “I think I’ll have the prime rib.”
Now, no one is faulting him for ordering the prime rib, I think it’s delicious and order it quite frequently myself, but if you’re a one trick pony, just be proud of your one trick. Don’t even bother with the menu. That at least freaks people out, like maybe you’re not going to order anything. Someone at your table will invariably look at you uncomfortably, to which you get to reply, “Oh, I already know what I’m having. The prime rib is fantastic here.”
A prime rib really is pretty great, even when it’s just average. At the Plaza hotel and casino on the old Las Vegas strip they used to have a 12 ounce prime rib with green beans, mashed potatoes and gravy for just $9.99, and it was available 27/7! Was it awesome? Nope! But it was cheap and available, so I ate a lot of it. One time I even had it for breakfast. Additionally, you know darn well that if there’s a buffet that includes a prime rib carving station, even though it’s usually a super dry meat, there’s still almost always going to be a line that’s at least ten people deep.
You may remember from previous award-winning posts such as “Happy National Homemade Soup Day” and of course “National Frozen Food Day,” that I am a big fan of freezing the other half of big meals for little lunches and dinners later, and let me tell you that this past Easter’s prime rib roast dinner that my mother in-law cooked for the family was absolutely no exception. There was of course way too much food that night, and I of course froze the remaining portion for later. So, what better day to defrost the remains than National Prime Rib Day? — Thanks Mom!
In all fairness, the first round of eating this prime rib was fantastically moist and delicious. The second round however, was sadly only delicious. I’m not sure there is a way to reheat prime rib to retain the complete awesome moistness. I tried reheating it slowly under extremely low heat in the toaster oven, but it still ended up dry. That’s ok though, because there is an immediate fix to slightly dry meat, and that’s a nice big bowl of gravy.
I always keep a canister of instant gravy for just such emergencies. In a post, not so long ago, this very same canister of gravy ruined my plum pudding, but today it saved my National Prime Rib Day. In the end, though, it was still better than The Golden Corral or The Plaza Casino.
See you Saturday for National Blueberry Pie Day!