Prime Rib Quotes

My personality made me easy to get along with – unless you were looking at my guy like he was a big, juicy slab of prime rib with a side of mint chocolate chiop ice cream.

I believe books should be like a prime rib steak ~ good and thick.

Ol’ balloon-tits is still holding a grudge against me, huh? I mean, don’t get me wrong, I get it: once you’ve eaten prime rib for free, it’s hard to go back to suckin’ down hamburgers for cash. If you know what I’m talking about. Do you know what I’m talking about? *beat* Dicks! I’m talkin’ about dicks!

With headlines like "Marry Now or Never," the specter of marriage loomed. It was a constant fear, a threat, a reminder. But Sylvia wasn't baited by those pretty tales of line and hook: the bride-white cake, the prime rib and steak, marriage- that bleak fable- with Husband cast as warden, the future dead clear and blighted.

After a few minutes of running aimlessly through empty halls, I find myself outdoors by the pool. It’s still and quiet and the water is sparkling under the moon. There is no one here so I collapse into a heap on a lounge. And I cry. I cry in heaves and sobs and wrack my ribs and finally my freaking head hurts again from all the sobbing. And I don’t even feel pathetic for crying so much because anyone in their right mind would cry in my situation. I’m in a foreign country, all alone, in love with the Prime Minister’s son and he’s too afraid to break out of his cage and love me back. Oh, and I practically got stomped to death by a gigantic horse yesterday. I deserve some slack. Finally, I’m all cried out.

He’s doing very well. He ate something and now he’s resting.” “What did he have?” Like he was her kid or something. “That ginger and rice—” “Roast beef.” “Oh, that’s great! A serving or two of that can help his iron counts.” “It wasn’t just a serving. He had a whole roast beef. As in . . . a bone-in, standing prime rib roast. I believe they said it weighed sixteen pounds.” Sarah blinked. “Jeez, what was dessert—an entire pie?” “Vanilla ice cream.” “Oh, that’s more reasonable. It’s not like he ate a whole half gallon.” “And the pie.” “What?” “He ate a half gallon of vanilla ice cream with an apple pie. He’s in a food coma now.” Sarah threw her head back and laughed.

Awareness rippled through her as she was trapped between the cold, hard wall and the warm, hard man who held her. His body was different from how she remembered it, no longer loose-limbed and narrow, but bigger, heavier, imbued with the strength of a male in his full-blooded prime. McKenna was no longer the winsome boy she remembered... he had become someone else entirely. A powerful, ruthless man, with a body to match. Fascinated by the difference in him, Aline could not stop herself from sliding her hands beneath his coat. Her fingers passed over the burgeoning muscles of his chest, the sturdy vault of his ribs. McKenna went still, disciplining himself so sternly that a tremor of effort went through his limbs.

Death Valley is the perfect flesh-grilling device, the Foreman Grill in Mother Nature’s cupboard. It’s a big, shimmering sea of salt ringed by mountains that bottle up the heat and force it right back down on your skull. The average air temperature hovers around 125 degrees, but once the sun rises and begins broiling the desert floor, the ground beneath Scott’s feet would hit a nice, toasty 200 degrees—exactly the temperature you need to slow roast a prime rib. Plus, the air is so dry that by the time you feel thirsty, you could be as good as dead; sweat is sucked so quickly from your body,you can be dangerously dehydrated before it even registers in your throat. Try to conserve water,and you could be a dead man walking. But every July, ninety runners from around the world spend up to sixty straight hours running down the sizzling black ribbon of Highway 190, making sure to stay on the white lines so the soles of their running shoes don’t melt.

see it was finally his turn to enjoy his favorite meal - prime rib, twice-baked potatoes, green beans with bacon pieces, homemade yeast rolls with berry jam and fried apples. He could barely wait to dig in. Viv and Denni contributed a few salads and side dishes and the table looked like it might buckle under the weight of all the good food. Once everyone was seated, Trey asked them to bow their heads and led them in a heartfelt prayer of thanks that ended with, “We thank thee for every gift from thy loving hands, especially for our own precious child, Cass. Please bless this food, bless the hands that prepared it, bless each one gathered around this table and bless our time together. In Jesus name we pray.” Soft whispers of “amen” echoed around the table.

Q: What is the first derivative of a cow? A: Prime rib.

Is there a problem? I mean, I wasn't expecting you, or anyone, tonight." Drew held out a hand to help her from the car, snatching it back when she got out on her own. "There is a problem." "What?" He tensed. "Did M.J. come back? Is he giving you trouble?" "I can handle my brother." Tyler moved closer. Drew stepped back, his eyes suddenly wary. Sighing she grabbed the front of his t-shirt, the fingers of her other hand threading through his thick, dark hair. Soft. She remembered the feel like it was yesterday. Her hope had been that he would as eager as she was. The attraction was still there, it was time to do something about it. Apparently he wasn't going to make this easy. So she did what she had all those years ago when he wouldn't make the first move—she kissed him first. Prime rib to a starving man. Ten years without even a taste, Drew couldn't help but devour her. The kiss was primal, out of control. Mouths seeking the angle after angle, tongues duelings. And the way Tyler tasted. Sweet and spicy and utterly delicious. In his dreams, he imagined this differently. Slower. He would show her how a man kissed as opposed to the boy he had been. One touch of her lips on his and all those grand plans flew out the window along with any common sense he ever possessed. Tyler was in his arms. Familiar yet new. He needed her and he was never letting go. Drew's hands went under the hem of her shirt slowly sliding up her smooth, hot skin. He could feel the erotic combination of vulnerability and strength in the subtle muscles of her back. She had filled out, they both had. He wanted to spend days discovering all the differences then start all over again, just in case he missed something the first time. The kiss was neverending though the desperation, instead of lessening, scaled higher. He could lift her into his arms, carry her into the house, rip every scrap of clothing from her delicious body and fuck for hours. Fuck. Well, fuck. The word wasn't exactly a bucket of cold water, the desperate heat running through his veins needed more than that. But it did lift the haze. If he didn't stop this right now, there would be no turning back. "Tyler." The word sounded foreign, all guttural. His voice was hoarse with passion and his body was calling every swear word known to man. Why are you stopping? Beautiful woman. Willing. Her hands all over you. Right now she was reaching between his legs. The first caress was almost his undoing. It felt so good, so right. No could touch him like Tyler. The sexual haze enveloped him again. Don't fight it, his body urged. Feel her lips on your jaw, your neck. God. Her teeth biting your earlobe. That alone brought him close to going over the top. Damn his good intentions. Talking was way overrated. Pulling her in until their bodies were flush and he could feel every long, luscious inch of her—plastered against him. Drew was going in for another kiss when her words did what his own reasoning couldn't. It wasn't a bucket of cold water, it was a fire hose—turned on full blast. "Fuck me, Drew. Right here, up against my car. Let's get this thing done, once and for all.

When she had her mind set on something, though, she was like a dog with a prime rib bone wrapped in bacon and dipped in peanut butter.

We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie. Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

A whole rib roast (aka prime rib) consists of ribs 6 through 12. Butchers tend to cut the roast in two. We prefer the cut further back on the cow, which is closest to the loin and less fatty. This cut is referred to as the first cut, the loin end, or sometimes the small end because the meat and ribs get larger as they move up toward the shoulder. When ordering a three-rib roast, ask for the first three ribs from the loin end—ribs 10 through 12.

I’ve attended some pretty glamorous events over the years, like the Costume Ball at the Met, the Golden Globes, and the Vanity Fair Oscar party. They are usually held at distinguished cultural institutions like the Met or the Annenberg Center—always beautiful spaces that are home to priceless works of art. The first thing they do when a Hollywood party rents out the place is push all the art to the corner so it doesn’t get in the way. They have to do that so there’s room for a red carpet, a bar, a prime rib carving station, a photo booth, and, for some reason, an Acura parked inside, in the middle of the party floor. There’s always a parked Acura at every major Hollywood party. Who

I could definitely rise to the challenge of re-inventing comfort food. Neufchatel and low-fat sour cream were my friends! Low-carb pasta with omega-3s and protein were the greatest inventions ever! I'd had luck using all of them. Granted, even though I couldn't resist a good fatty slice of prime rib every now and then, and Fromager d'Affinois bursting into cream in my mouth was like heaven for me- and certainly I had the curves to show for it- but even if I didn't follow a strict diet, I could certainly cook one!

Carbonado was a method of cutting and notching meat for more even cooking. The term was derived from carbone, the Italian for charcoal. One 1615 recipe for beef carbonado came with a warning: “indeed a dish used most for wantonness!” … He scotched him and notched him like a carbonado. CORIOLANUS, 4.5 Prime Rib Roast with Orange-Glazed Onions SERVES 6 TO ROAST a Fillet of Beef,” as indicated in the original recipe, meant skewering and turning it on a spit before an open fire.

Iceberg wedges with a homemade Thousand Island dressing and bacon bits. Prime rib, slow roasted in a very forgiving technique I developed after years of trying to make it for weddings and parties where the timing of the meal can be drastically changed based on length of ceremony, or toasts, or how well the venue staff can change over a room. Twice-baked potatoes, creamed spinach. I have a stack of crepes already made, ready to be turned into crepes suzette with butter and brown sugar and orange zest and flambeed with Grand Marnier, because if you go all old school, something needs to be set on fire. With homemade vanilla bean gelato to cut the richness, of course!

chuck roast, strip, chuck eye, sirloin and beef are beset. You’ll also want chick brisk, prime rib, brisket or other roasts. Ground beef is fine as long as you are getting fatty ground beef. You can also eat beef organs. There are many who practice the carnivore diet that believe that organs are necessary if you want to have complete nutrition on this diet.

He’s prime rib, as Kelly would say. Check out all the sizzle on that steak. Truly, he’s devastating.

It’s a surprise party at Spitfire Bar & Grill, where baked potatoes are served with ramekins of sour cream on beige plates of prime rib. Everything has chives or hoary scallions sprinkled on top.

The soup kettles included oyster stew, chili, matzoh ball soup, tomato soup, vegetable beef soup, hot and sour soup, and miso soup. The main dish table featured turkey, Virginia ham, prime rib, standing rib roast, pork roast, roast goose, Peking duck, lasagna, pizza, burritos, tamales, macaroni and cheese, and, in direct defiance of Grandfather's orders, grilled portobello mushrooms in red wine sauce.

In the end, all the animals, including Ramos and Tanner’s five dogs in training, were given prime rib out on the enclosed porch.

I am waiting for one season to end and another to begin and for the menus to change--- for soft-boiled eggs and fiddlehead ferns in spring; for lobster claws cracked open and bathed in hot lashes of nasturtium butter in summer; for baked apples in thickened pools of heavy cream in fall; and finally for winter, season of prime rib and potatoes gratin, caviar and sweetbreads, and chocolate, chocolate, chocolate.

That’s what I like to hear. Where are you?” “The Nugget, downtown.” “What’s the matter with Mesas? Give you casino rate.” “The Strip,” Chili said, “you have to get a cab to go anywhere. Here, you walk out the door you’re in Vegas.” Right there out the window, the Pioneer, Binion’s, Sassy Sally’s, all the grind joints, hot slots, discount prime ribs, keno, bingo, race and sports book . . . cleaning and pressing While-U-Wait . . .

In 1951, Aerojet provided an employee cafeteria that featured roast prime rib of beef (seventy-five cents) on Thursdays, New York steaks (eighty-five cents) on Wednesdays and lobster (seventy-five cents) on Friday.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

Look, I know we came to get freaky, but a sista really could use a plate of prime rib,” Alisa shouted over the music.

It’s soft like prime rib, but richer and leaner. Perfectly seasoned. It’s better than any meat I’ve ever tasted. Sure, in a blind taste test against the top offering from the finest New York City steakhouse this meat probably wouldn’t win. But food enjoyment is context dependent. Research shows that the exact same dish can taste better or worse depending on a variety of factors. Like where a person is eating it, who they’re eating it with, how hungry they are, and, apparently, how hard they worked for it.