We are on a mission to have the best Prime Rib in the state,.....travel no problem....HOWEVER....this must not be your ordinary tender, blob of TASTELESS beef that so many restaurants serve,.....this must have that distinct beefy, prime rib flavor,... the last time I had a great Rib was at an upscale hotel in Spring Lake 4 tears ago at a wedding.
The Sitting Duck has prime rib night. It is not great but the cost is pretty fair. I think it is 15.95 and you get a decent salad too...not bad. IIRC you get a soup as well.
I think it is thursday. Again, this is not A level prime rib, just a heads up for anyone that wants a half decent steak without breaking the bank.
Most "prime rib" served in restaurants is not "prime" meat but choice, thus often lacking that distinctive flavor you crave. Also, the way in which the roast is cooked is important, many simply cook at constant temperature.
Also most restaurants cook the "rib eye" roast, that is a rib roast with the bones removed creating a big hunk of meat that is easily cooked and sliced with no waste. To get that real "prime rib" taste you have to have a rib roast...with the bones.
While I realize you want to go out to a restaurant, prime rib is easily cooked at home with better results than many/most restaurants
Start with PRIME rib roast...prime meat, not choice.
No seasoning is necessary, but you could rub the roast with a bit of salt, pepper and dry mustard
Start in a HOT oven, 500 degrees for 25 min or so, then turn down to 325 and roast until deisred doneness
Make sure you allow the roast to rest so the juices are retained in the meat...rmeber as it rests it will continue to cook.
Slice and serve with the pan au jus and Yorkshire pudding
Like so many things in life I guess everyone has a way of doing things. While I don't disagree with anything you are saying my approach is similar however almost opposite.
My understanding of the name Prime Rib has less to do with the USDA grade of the meat but rather the fact it is considered the primal rib of the animal. In my opinion there are two cuts of meat you can get away with NOT having to buy "Prime" graded beef for and that is the Rib....such as this including the Rib Eye.......and Filet Mignon. Just my opinion......
Anyway I completely agree about the rub.....I use sea salt and pepper however I like horseradish root or pickled horseradish but that's very similar to your mustard.....the biggest difference between our methods would be I sear at the end......I slow cook first....the slower and lower temp the better to me......and at the end I sear at the hightest heat 500-550 then take out and let cool before slicing.
However you do it......if you do it "right" the final product is a delicious piece of meat any carnivor will love. Good Cooking to you!!! (oh....also a side note that I forgot to mention......I also like to make small slices into the fatty part of the meat and insert individual garlic cloves in the slits. The garlic slowly melts into the fat during the cooking process and while it doesn't have a dramatic affect on the actual meat.....when you cut a piece with some fat on it that has the garlic melted into it.....to me that's just a bonus of flavor!!!)
Prime Rib is a name of a dish...it has nothing to do with USDA grading. And it does not need the bones for it to be tasty...IMHO that's just nonsense. It's a matter of having a good cut of meat, seasoning it right and cooking it well and having a good jus to go with it.
Having said that the only prime I've had recently is the pub "special" fare...not the best but I've always been happy with it. I'll usually get mine at Clancy's in Neptune.
I'm a big fan of the prime rib at fernandes in newark. Its served in their rodizio selection and often you have to ask for it. That is a great place if you haven't been yet. this isn't the traditional way people normally serve it but I love it. I think they have a regulat prime rib on the menu too.