Disappointed in Shula's Prime Rib

[forgop]

When I inquired previously about best prime rib around Disney, a lot of people raved about Shula's. I got the prime rib last night and thought if Shula's is supposed to be the best, there's no hope to get GOOD prime rib here at all. I guess I just happen to be spoiled by working at a steakhouse back in high school/college that specializes in prime rib as their signature item.

 

[kmk1180]

Man I'd just love the chance to go there to be dissapointed.

Haven't made it there yet. Every time we go I have a hard time justifying paying $35-$40 for 1 steak.
But they do sound SOOOOO good.

As for your expereince, don't know but do know Shula's is one of the top rated steak houses in the the USA, much less Disney.

 

[Uncleromulus]

What --exactly --was wrong with the Prime Rib????

 

[trac96]

We love Shula's. We have never gotten the prime rib but everything else has been wonderful. We have ressies for november and can't wait to get there.

 

[Clemson Bama Fan]

Shula's is one of our favorites. We always have great food and great service.

 

[ARAITHEL]

Shula's was, in our opinion, overpriced and just average for steak taste. We are Angus beef producers; thus, we are definitely spoiled. I could get just as good of a steak at home; cooked in my own kitchen. I had the filet. My husband had the ribeye. We did not get the Prime.

 

[Peter Pirate 2]

Shula's was, in our opinion, overpriced and just average for steak taste. We are Angus beef producers; thus, we are definitely spoiled. I could get just as good of a steak at home; cooked in my own kitchen. I had the filet. My husband had the ribeye. We did not get the Prime.

Well, yeah if you're "angus steak producers" sure you can get equal or better steak but the rest of us have a hard time purchasing restaurant (sic. steakhouse) quality beef off the shelf (good or real angus or good or real prime). As for being "overpriced", well, not in the least. It's less than all of the major steak chains and I think Yachtsman's, whose steak is inferior, is even more expensive now.

The Prime Rib has always been great (and HUGE) when we've ordered but there are always, ALWAYS exceptions when dealing with beef quality.

 

[Poohbear123]

Shula's was, in our opinion, overpriced and just average for steak taste. We are Angus beef producers; thus, we are definitely spoiled. I could get just as good of a steak at home; cooked in my own kitchen. I had the filet. My husband had the ribeye. We did not get the Prime.

I agree, and I am NOT a Angus beef producer, but I do buy this at my local Publix supermarket! I can make a better steak than paying 50 bucks for one that is for sure!

 

[tony67]

Shula's was, in our opinion, overpriced and just average for steak taste. We are Angus beef producers; thus, we are definitely spoiled. I could get just as good of a steak at home; cooked in my own kitchen. I had the filet. My husband had the ribeye. We did not get the Prime.

First I do agree that 90% of the time I can do a better job than most places with a steak.
If I could buy quality aged beef to cook myself somewhere I would.

But this is kind of like someone from Maine going to Florida and complaining about the lobster or clams.

Anyway you admit yourself that you are spoiled in this case.

A friend used to grow their own potatoes back in Ireland and it is next to impossible to get potatoes that good in a restaurant.
We are spoiled and I really miss fresh Irish new potatoes.

As for being overpriced, compaired to the Yachtmans it is a bargain IMO, but it is not inexpensive - I agree.


BTW if the OP was unhappy with the prime did he send it back?
They would have bent over backwards to make it right if you had. That part of the premium you are paying for Shula’s.

 

[TheRustyScupper]

Well, yeah if you're "angus steak producers" sure you can get equal or better steak

1) Maybe.
2) We lived in Iowa and raised Heresford and "Angus" on a small scale.
3) Of course, per Amer Angus Assoc, cattle only need 51% to be typed as Angus.
4) So, "Angus" can mean a lot of different types.
5) And, because people raise them, it doesn't mean they Dry Age.
6) Dry Aging, concentrates the flavors as opposed to wet aging.
7) When we slaughtered, a neighbor did dry aging for several of us.
8) The freezers were just too expensive for small farming.

But, back to the OP. We found the steaks at Shula's alwasy to be of high quality and superior taste. And, we have been to several of the Shula's across the country.

 

[Peter Pirate 2]

I agree, and I am NOT a Angus beef producer, but I do buy this at my local Publix supermarket! I can make a better steak than paying 50 bucks for one that is for sure!

Of course this is just "you say, I say", but I say no you can't. Unless your Publix offers Dry Aged or Prime (which I've never heard of) you just can't get the same quality. The $50.00 isn't part of the equation.

 

[Buckalew11]

Love Shula's! If I ordered something there and wasn't hppy with it, I'd certainly let them fix it. I am positive they would. If the OP didn't do that then I have no sympathy for them.
If you have an upcoming trip there--look on restaurant.com for one of those 70 or 80% GC for your dinner. Nice deal.

 

[4HppyCamprs]

Well this isnt particular to Shula's as we have not dined there. I have overall been disappointed in most restaurant steaks. I think in their quest to make it "right" for everybodys tastebuds they have ceased to be creative in their cooking (generalization I know) and so you get a bland steak that is just okay. I myself can cook a very tasty steak out of the supermarket or more recently from some amish farmers that produce ribeyes we cooked on a open pit and could cut with a butter knife (even with the fork). 2 ribeyes for 19.00 and cooked to perfection just the way I like it so naturally we have been disappointed in the generic just okay steaks at restaurants. We rarely even order steaks out anymore and just go for dishes that are to cumbersome to make at home. There is one restaurant in Chicago that I have found to be consistantly great and therefore worth the price.

I realize that Disneyworld is first and foremost a theme park and not a food paradise but it seems they are trying to be both and they just need to step it up a few notches...or else chefs need to stop being scared of doing what they do best (spicing things) and just create fabulous food....

 

[forgop]

Most of my disappointment stems from an alleged 32 oz cut of prime rib that was without much flavor. I would say I easily lost 6-8 oz in the bone alone, not to mention another 6-8 oz worth of fat. I know that's what you get with prime rib, but still, I didn't have THAT much more to eat compared to my wife's 20 oz Kansas City strip in my opinion.

The beef may have been better quality than I normally had, but unless you taste some sort of seasoning to go with it, you're missing the most important part. Coating with rosemary, thyme, salt, pepper, etc, goes a LONG way in making prime rib a tasty treat. I'm obviously spoiled because I actually prepared it according to this steakhouse's specifications (anyone ever hear of Mountain Jacks, a part of Paragon restaurants located mostly in California and the midwest?). That said, I can make a better tasting prime rib in my showtime rotisserie with the correct blend of spices.

I will be sending them a letter this week though.

 

[Uncleromulus]

Well-just having had a steak (filet) at my local Outback, I know I can hardly wait for the "real deal" at Shula's.

And that's why we like to go out. Sure you might do as well or better at home--if you have the time and inclination to do so.That goes for seafood, chicken, etc etc -not just beef.

But it's a lot of work and finding and buying really good Shula's quality beef is expensive.

Should also add that I"m no fan of Prime Rib--too much fat for my tatses. But every time I've had it, it has been devoid of almost any sort of "flavoring" or seasoning. Almost always served just slow roasted and then au jus and some horseradish to add any flavor.

 

[ARAITHEL]

We have Registered Angus Cattle not F1 crosses (300+ momma cows). They are bred specifically for marbling and ribeye area. Plus a little phenotype thrown in there so we can stand to look at them. They are NOT hereford or charolais or chianina or maine anjou or, god forbid, Holstein. I'm an old hereford girl myself and the last steak I had at my parents could have been used for my boots. LOL! Our meat is aged at least 15 days before cut. I assume Shula's does the same. I really wasn't impressed with our dining experience. I believe that our server also told us some misinformation about the meat and didn't know his cuts when showing us the produce.

1) Maybe.
2) We lived in Iowa and raised Heresford and "Angus" on a small scale.
3) Of course, per Amer Angus Assoc, cattle only need 51% to be typed as Angus.
4) So, "Angus" can mean a lot of different types.
5) And, because people raise them, it doesn't mean they Dry Age.
6) Dry Aging, concentrates the flavors as opposed to wet aging.
7) When we slaughtered, a neighbor did dry aging for several of us.
8) The freezers were just too expensive for small farming.

But, back to the OP. We found the steaks at Shula's alwasy to be of high quality and superior taste. And, we have been to several of the Shula's across the country.

 

[ARAITHEL]

Find a local beef producer, have the meat cut to your specifications and let it hang for 15 days at the locker. 4H support auctions are held all over the country every year. Kids love to sell to families. You'll get superior taste (if the youth did a good job feeding their steer) and you'll be supporting a great cause in 4H. That's my idea for not being able to find restaurant quality meat in your backyard. Sorry for the delineation on the Shula subject. Had to get my plug in there for supporting agricultural youth programs.

Well, yeah if you're "angus steak producers" sure you can get equal or better steak but the rest of us have a hard time purchasing restaurant (sic. steakhouse) quality beef off the shelf (good or real angus or good or real prime).

 

[honeymo78]

What I love about Shula's prime rib is that there isn't a rub or spices added to detract from the "meat" flavor. Over the years Shula's has consistently served me a well cooked and flavorful med rare cut of prime rib with an appropriate amount of meat vs fat or bone.

 

[brergnat]

Most of my disappointment stems from an alleged 32 oz cut of prime rib that was without much flavor. I would say I easily lost 6-8 oz in the bone alone, not to mention another 6-8 oz worth of fat. I know that's what you get with prime rib, but still, I didn't have THAT much more to eat compared to my wife's 20 oz Kansas City strip in my opinion.

Are you serious? You were upset that the weight quoted included the bone and fat? That's usually how it goes. And, according to your rough calculations, you were still left with a POUND of edible beef (16oz). That wasn't enough for you? A serving of steak for one person should be 4oz...

And, Prime Rib (as mentioned by someone else) is not supposed to taste like herbs and spices. It's supposed to taste like MEAT. That's why people eat it.

Don't return to Shula's. Save it for people who can appreciate good beef.