Daisy May's Beef Ribs
Wow I just saw "The Best Thing I Ever Ate" on the food network and the theme was BBQ. Michael Simon featured Daisy May's beef rib. All I have to say is OMG I have to try this! This thing looked so incredible. It was a huge bone with an incredible crust on the outside and the hunks of meat looked so tender. Is this the best beef rib in the city? As a lover of beef ribs I am really looking to try the best. Many have said that Hill Country did great ones in the past, but recently I heard they were dry and not very meaty. That did not look to be the case with Daisy May's ahhhh!
By steakrules85
on Jul 23, 2009 08:22 AM
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I happened to catch that segment the other day, steakrules, and immediately thought of *you*! LOL
Btw, we had the opportunity to chat with Michael Simon when we had dinner at Parea, the Greek restaurant he opened here a couple of years ago. A really nice guy. And we loved the food he put out. (This was before he became an Iron Chef.) For whatever reason, Parea didn't last long -- maybe a year, two at the most. That space was taken over and completely refurbished by the excellent Kellari's Parea.
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Haha thanks for thinking of me RGR. Yeah Simon does seem like a really nice genuine guy. I love his laugh it is really wacked out haha. And the two episodes I saw that he was on he recommended NYC spots... toasted marshmallow shake from Stand was the other one. That is another thing I have to try. Anyway, look forward ot seeing you at Momofuku in a few weeks!
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Same here re: meeting you at the Bo Ssam. :)
Btw, we were at EMP last night. We've had the duck many times, but since they are now carving it tableside, of course, we had to have it again. And it might interest you to know that the story of you and those duck legs has now become legendary! LOL!
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Really? How so? Did you mention it to Megan or your server LOLOL?
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Megan was off last night. But she has been there when we've gone after you went, and we've talked about it. Last night, as Eamon was carving our bird, I couldn't help but think of you and those legs, so I mentioned it. How could the entire staff not know about it! It's such a terrific story!
Btw, despite the duck being carved tableside, they still serve only the breast meat. The rest is taken back to the kitchen where it is used to make the confit, which is still served as a side dish.
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Bummer, did you ask for the legs to go haha?
Haha that is great that you mentioned the story to Megan. She was truly gracious and still to this day I left EMP so impressed. I bet she was bad mouthing me saying how much of a pain in the ass I was!
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Bad mouth you, steakrules? Never! LOL Even if Megan thought you were a pain in the patoot -- which, I assure you, she did not! -- no matter how dificult any patron might be, he or she would never, ever be bad-mouthed by an EMP staff member.
I did not ask for the legs. However, in order to leave room for an added cheese course, Mr. R. and I decided not to finish all the duck. So, we each left over several pieces, though we did wipe the plates clean of the sensational clean. When Eamon took the leftovers to the kitchen to be packed, I asked if, perhaps, I could get a little extra sauce. When they handed me the bag before we left, I noticed there was a good-sized container filled almost to the top with sauce -- way more than I would need for the leftover duck slices. I may just have to buy a D'Artagnan duck breast and cook it up so I can use up the rest of that sauce. :) .
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Yeah I know I know. She would never bad mouth me. Their entire staff is incredible and the best I have ever come across.
Once again it seems like you had a great meal and of course they accomodated your every request. I have to make it a point to get back there really soon.
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I didn't love the Daisy Mays beef rib. Unless they changed recently its sauced, so it certainly doesn't have a crust on it. Sauced ribs aren't my favorite type. I am a huge fan of the Salt and Pepper beef ribs at blue smoke. Crusty, smokey. It has some chew on it, not fall apart tender if thats what you are looking for. A half order is about 4 ribs, so its not the one gargantuan rib like at Daisy mays but the taste is much better.
At daisy mays I'm partial to the Memphis Dry Rub ribs, although they can get pretty salty on occasion (this from an avowed salt freak)
Btw.. the toasted marshmallow shake is definitely worth ordering at Stand.
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Thanks for the input ESNY. IDK , they showed it last night and it looks like it had a nice crust on it.. and then they add the sauce on at the end.
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I agree that on the program, the meat looked as though it had a very nice, blackened crust. In fact, they showed Adam Perry Lang preparing it. He applied a dry rub, no sauce, before it was cooked.
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I dont recall it well enough to say how the crust held up under the sauce. It doesnt stick out in my head though as anything memorable. The rib meat was very tender almost how short ribs shred after being braised. I'm glad I tried it at Daisy Mays but would never get it again.
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I definitely have to try it. I loveeeeeeeee beef ribs. Not too many places really serve them.. especially ones that are that meaty.
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The time that I had the beef ribs at Daisy Mays it did have a crust, but more like burnt crust and the meat close to the crust was dry and inedible. The meat close to the bone was much better. The ribs were gigantic!
No offense to ESNY (I always respect your posts), but I didn't like the beef ribs at Blue Smoke. The time I had them they were very very dry, to the point that it felt like shredded jerky. And they were much smaller than the Daisy Mays' ribs.
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I have heard this as well. Ever try Hill Country?
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$33.50 for one beef rib and two sides, please. I'm sure its great but for more bang for your buck I can enjoy soooo much more at a Brazilian Churrascaria restaurant for a little more cost, which is all you can eat that includes multiple cuts of awesome rotiserie BBQ meat (beef,pork,chicken and lamb).
Pricing really needs to be reduced.
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Daisy May's BBQ
623 11th Ave, New York, NY 10036
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