Prime Rib Cooking Instructions

Grills working the whole holiday weekend

On Saturday, customers at two old-school San Diego butcher shops were preparing for pre-Fourth of July cook outs.

Andy Blila and his wife, Robin, left a brisket smoking in their Big Green Egg BBQ Grill at their home in Coronado. They were at Iowa Meat Farms on Mission Gorge Road, further amassing a meat stash.

“That grill’s going all weekend long,” said Andy Blila, as he held packages of Delmonico steaks and 10 pounds of Eden Farms Berkshire pork shoulder. Did he have plans to pick up some barbecue sauce from Iowa’s aisles? “Oh no. I’m from Texas. Only salt and pepper, maybe a little brown sugar on that pork shoulder.”

Also perusing the protein banquet inside the store’s display case was Jackie O’Neill. “I’m cooking for the whole weekend, not just for the Fourth,” said the La Mesa resident.

She came to the Grantville butcher shop for sirloin and pork tenderloin, maybe an impulse buy, too. “It’s always hard when I come here,” O’Neill said. “It’s so hard to choose, it all looks so good.”

Most American grillers like a beef-centric menu. It make up 69 percent of what’s sizzling on our grates, a recent California Beef Council survey said. Chicken comes in second place, at 25 percent, and pork at six percent.

In the run-up to Independence Day, the meat cutters at Iowa Meat Farms have been preparing tons of aged steaks. Their prime and choice-grade beef comes primarily from the Midwest. There’s just one prime rib-eye from Amarillo, Texas.

Rib-eye is the most popular steak variety grilled in the nation, says the California Beef Council, but at this butcher shop, the best-seller is a $9.99-per-pound top sirloin as thick as a cushion. It’s called the “Cattleman’s Cut” and is from Grand Island, Neb.

“If you know how to cook it, it’s over the top,” Stan Glenn, an Iowa Meat Farms manager, said. Luckily, Iowa Meat Farms offers a cooking guide cheat sheet with directions for their grillable items.

Over in Barrio Logan, families stood underneath Hello Kitty piñatas hanging from the ceiling of Butcher Block Meat Market. In this location since 1986, the family-owned market has sold meat to taco shops and a largely Latino clientele.

Prime Rib Cooking Time | Cookbooks

O’CHARLEY’S are casual dining restaurants that feature hearty soups, aged prime rib, burgers, chicken, seafood, pasta, homemade rolls and salad dressings. O’Charley’s have more than 260 restaurants in New England, the Southeast, and Midwest.

At the beginning of the new century, O’Charley’s added the Ninety Nine Restaurant & Pub and Stoney River Legendary Steaks chains to its family.

A real favorite O’Charley’s is their Philly Burger – A burger topped with shaved roast beef, fried onions, Swiss cheese, lettuce, tomato and Cajun horseradish sauce. Served with Au Jus.

Other family favorites are their delicious, hearty soups served with their signature yeast rolls.

>>> If you want to prepare a delicious meal to impress family, friends or even a hot date – here are O’Charley’s most popular recipes of all time…

–O’Charley’s Chicken Harvest Soup–

1/4 pound butter

3/4 cup flour

2 1/2 to 3 quarts water

2 tablespoons chicken base

2 quarts chicken stock (see chicken tenders recipe)

1 pound fresh carrots, diced

6 to 7 ribs celery, diced

1 medium onion, diced

3/4 teaspoon white pepper

3/4 teaspoon garlic powder

Cooked chicken tenders (recipe follows)

10 ounces egg noodles

In a large pot, melt butter. Add flour and cook 3 to 4 minutes. Slowly add the 2 1/2 to 3 quarts of water, stirring constantly. (The amount of water used depends on how thick you want the soup.)

Simmer 20 minutes.

Add chicken base and chicken stock.

While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.

Add carrots, celery and onion. Cook 6 minutes. Drain. Add to chicken stock mixture along with white pepper and garlic powder.

Simmer 10 minutes. Add diced cooked chicken tenders.

Cook noodles in a separate pan of boiling water for 3 to 4 minutes. Drain and rinse with cold water. Add to soup. (Noodles will continue cooking in the soup.) Simmer soup 2 or 3 minutes more and serve.

Makes 8 to 10 servings.

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