Every Sunday we serve prime rib, and just about every Sunday somebody looks at that beautiful pink piece of beef and says:
“Scott, that’s bloody. Take it back and cook it some more.”
Here’s the problem.
That’s not blood.
The animal was drained of its blood long before that prime rib ever got anywhere near Dirty Fingers.
What you’re seeing is mostly moisture from the meat mixed with myoglobin, a protein naturally found in muscle. That’s where much of that red color comes from.
Prime rib is supposed to be cooked slowly at a lower temperature. That’s how we keep it tender, juicy and full of flavor.
Take a good piece of prime rib and keep cooking it because the pink color scares you, and eventually something happens.
The pink disappears.
Unfortunately, so does a lot of the juice and flavor.
Now, if you like your beef well done, that’s your business. We’ll cook it the way you want it.
We may not always agree with you, but you’re the one eating it.
At Dirty Fingers we’ll go out of our way to make a customer happy. That’s part of the deal.
But before you send that prime rib back because you think you’re looking at blood…
You’re not.
You’re looking at a piece of beef that’s still tender and juicy.
Cook it too much longer and it won’t be.
See y'all around the smoker.
Scott