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Ikea Prime (?) Rib - Emeryville?

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The IKEA ad shows a $7.99 prime rib dinner M-F 5-7p until 22 Dec. Has anyone here been brave enough to try it? I'd imagine it won't kill me, but I also don't want to be picking half a cow out of my teeth the next morning.

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  1. I just want to point out that the "prime" in "prime rib" refers to the name of the cut rather than the grade. You can have very poor quality beef and still have it be "prime rib." http://en.wikipedia.org/wiki/Standing...

    1. Hey it might be a good grade of meat...it just might be 1/4" thick. Given the other stuff at IKEA, I'd suspect it's average to a little above average -- but a great value. The salmon there is very decent...and when you consider the price you figure what the hell... I might have to give it a try.

      1. Who the hell is cooking these meals? I hate IKEA on principle, but this dinner strategy is ghettolicious. At least for this IKEA which is in the lowlands, a bad stop off the freeway and just an overall nucience (spelling brainfart) overall.

        Color me dubious.

        5 Replies
        1. re: mitzimarmle

          No risk - no rewards in the seeking of cheap but good food.

          1. re: ML8000

            I would definitely try this.

            You are talking about such a nice cut that even Choice or Select grade 'prime rib' roasts will often surprise you with their tenderness and depth of flavor, when properly cooked.

            The Oakland found out as much when they cooked and compared two different prime rib roasts of varying quality, one Safeway's Rancher's Reserve and one a USDA Prime from Andronico's. Their conclusion: while the Prime was nicer, they were both so good that it didn't matter much.

            You can read the full article with recipe here: http://findarticles.com/p/articles/mi...

            1. re: grishnackh

              Last winter I cooked a beautiful Choice prime rib from Costco and a dry-aged Niman from Cafe Rouge. The Costco one was a tasty roast and a great value, but the Niman was subilme. It was like chicken livers vs. foie gras.

              1. re: Robert Lauriston

                hahaha that's a great comparison.

                The last prime rib I cooked was a dry-aged Prime slab from Whole Foods SoMA. Despite me overcooking it by at least 20 minutes [bad thermometer], it was still great, especially as left-overs. I'm not sure a less-marbled Choice or Select cut could have withstood the overcooking that roast was exposed to.

          2. re: mitzimarmle

            Nuisance? Why are you hating on Ikea? Have you eaten there?

          3. Yes, we tried it today at 5:15, not out of bravery--but more curiosity, I guess. You won't have to worry about picking half a cow out of your teeth the next morning b/c when I looked at it on the steam table, I had a flashback to Morrison's Cafeterias. It was swimming in liquid, so if it had ever been grilled, that was taken care of by being stewed in the steam table. Yes, it's 8 ounces, which means a thin cut that was stewed well done.
            The potato, on the other hand wasn't baked quite enough. I only tried a small piece of hubby's potato and it seemed like it was baked, not baked/steamed in foil.
            It was not a very satisfactory meal; I'm glad to have tried it, but I certainly would never order it from Ikea again. (I had the 15 meatballs w/ mac and cheese--and that was actually kinda good; not gourmet, but good.)

            2 Replies
            1. re: MKatrinaToo

              Thank you for the report and taking the hit. I was thinking about going on Friday when I had some time but I'll avoid it now.

              1. re: ML8000

                Good decision; if you live close to the grand oaks restaurant, you;re far better off paying the extra 2-3 for the Early Bird dinner--which is quite good, good selections and only $11.00, i think

            2. I like their meatballs and the semi apple pie/torte dessert.