Why Prime Rib Might Not Be The Best Option At Buffets

Prime rib is a huge, decadent cut of meat that's great for serving a crowd. Thanks to its size, every slice can have a different level of doneness, from well-done end pieces to almost blue-rare center cuts. However, at a buffet, it may not be the best idea, because prolonged exposure to heating lamps can completely eliminate this advantage.

At a steakhouse like Texas Roadhouse, the beef maintains its quality by being held in a controlled oven — a device that keeps the meat at a very specific temperature. In contrast, a buffet-style roast typically sits under a heat lamp, which bombards it with low-grade radiant heat. When raw, you cook this cut low and slow to bring it to temperature and develop a great crust, but once it's sliced, extra heat evaporates juices and renders it tough, dry, and far less flavorful. In short bursts, like at a kitchen window, this doesn't have much of an effect. However, over the hour or more that meat sits under the lamp, that slow desiccation has time to take effect.

While some buffets may attempt to mitigate this effect with extra au jus or horseradish sauce, there's no substitute for a freshly prepared entree. Even reheating prime rib so it tastes fresh is a challenge, requiring you to maintain ample moisture levels with whatever method you pick. In the event a buffet were to allow a prime rib to sit partially submerged in au jus to maintain moisture, this would then slough off all the seasoning.

Read more: 12 Mistakes That Are Drying Out Your Meatloaf

Visual cues help identify the freshest buffet meat options

Buffets thrive on casserole-like and moisture-rich dishes, because they can sit at a food-safe 140 degrees Fahrenheit while maintaining their best flavor. While most roasts, from prime rib to pork tenderloin, are poor picks for a buffet, you may get lucky and gain access to them fresh from the kitchen.

If a roast has a nice sheen on the outside, there's a chance that it's fresh enough to be a solid entree choice. If the outside looks shiny and has small drips of condensation, it's likely even still has a ton of juice and fat in the interior. If the chef has already cut the roast, you can make the same evaluation of the interior. If you see a lot of moisture leaking from the meat, and the muscle fibers don't look very pronounced, there's a good chance that asking for a slice will get you something juicy and delicious.

Similarly, you can also look at the cutting board itself. Meat needs to rest to maintain maximum juiciness, but even the most well-prepared protein is bound to spill a little on the board. The amount of juice should be proportional to the amount of meat left, so if you see a ton of liquid all over the place but only a single slice taken out, avoid the roast. Similarly, if you see a lot of residue, that might be a sign that the juice has evaporated, meaning the roast has been sitting out for a while.

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Read the original article on Food Republic .