tag:blogger.com,1999:blog-19964292.post115542793575059934..comments2012-02-08T17:55:24.172-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-19964292.post-1155620892980719042006-08-14T22:48:00.000-07:002006-08-14T22:48:00.000-07:00what a pretty freakin fabulous meal.johttp://www.blogger.com/profile/02824210655616251989noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-1155581514287853282006-08-14T11:51:00.000-07:002006-08-14T11:51:00.000-07:00So here's the deal with the blood. Some snooping for answers on Chowhound revealed that prime rib, if cooked right (low temp) won't yield much liquid--because the juices stay inside the roast. <BR/><BR/>Meaning to get au jus, you have to deglaze your roasting pan with pre-existing beef stock. That stock, of course, will be brown and not red. So when you pour it all over your prime rib before serving, the juices around the prime rib will look brown instead of red. <BR/><BR/>So I think my prime rib just looks extra bloody because I had no au jus. When I looked carefully at it, it definitely looked more medium rare than really rare. Which was delicious. Just scary looking because there was no au jus.Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-1155578658241462302006-08-14T11:04:00.000-07:002006-08-14T11:04:00.000-07:00Peggy,<BR/><BR/>When are you going to open up your own restaurant? I want to be your first critic... :)<BR/><BR/>Another happy guest at ChezPei.Sergenoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-1155575150246483822006-08-14T10:05:00.000-07:002006-08-14T10:05:00.000-07:00The tart looks amazing! That is some of the bloodiest prime rib I have ever seen!But my! how delicious.lisanoreply@blogger.com