Rare Noxequifans Posted July 31, 2017 #1 Share Posted July 31, 2017 On our last trip our butler said that the prime rib from the Polo Grill is served medium rare. We know the menu says the same. Does anyone have experience ordering it otherwise ... medium, etc? Link to comment Share on other sites More sharing options...
JimandStan Posted July 31, 2017 #2 Share Posted July 31, 2017 On our last trip our butler said that the prime rib from the Polo Grill is served medium rare. We know the menu says the same. Does anyone have experience ordering it otherwise ... medium, etc? Prime Rib is a roast, so any level of done-ness is naturally based on availability, read that to mean that unless your reservation is early in the evening, flexibility is a must. We like beef so rare that you can still hear the mooing- They make us sit thru an explanation of why rare portions are not "advised", but they will serve it. Well Done, is also not advised, but they serve that too. Link to comment Share on other sites More sharing options...
Paulchili Posted July 31, 2017 #3 Share Posted July 31, 2017 On our last trip our butler said that the prime rib from the Polo Grill is served medium rare. We know the menu says the same. Does anyone have experience ordering it otherwise ... medium, etc? I imagine they can cook your individual slice from medium rare to medium (just not the other way around :D) Link to comment Share on other sites More sharing options...
arima22 Posted July 31, 2017 #4 Share Posted July 31, 2017 Had the perfect prime rib, for me, tonight in Polo, queens cut, 12oz, on the rare side of medium rare, same doneness all the way through. If you are there early enough you should be able to get an end piece that would be in the medium range. The menu does state that the prime rib is subject to availability. Another choice is the rib eye steak. Link to comment Share on other sites More sharing options...
Rare LHT28 Posted July 31, 2017 #5 Share Posted July 31, 2017 Not Polo but in the Terrace at the carving station the meat there is too rare for me so I ask to have it cooked a bit more they are happy to take it into the back & bring it to the table when done Just ask ... Link to comment Share on other sites More sharing options...
harbormaster Posted July 31, 2017 #6 Share Posted July 31, 2017 Had the Queen's cut prime rib on a recent Baltic cruise. I told the waiter I like rare. He said it was medium rare but would see what he could do. It came perfectly cooked, rare and was one of the best prime rib entrees I have ever had. They can always cook it more it that it to your taste. The porterhouse, however, was more of a strip steak, as the filet meat was missing from the steak. Link to comment Share on other sites More sharing options...
Rare pinotlover Posted July 31, 2017 #7 Share Posted July 31, 2017 Had the Queens cut medium rare rare, and it was incredible. By Fay the best offering on the menu. Lobster is not to be ordered there. Always over cooked. Stay with the red meat or chance being disappointed. Link to comment Share on other sites More sharing options...
Mura Posted July 31, 2017 #8 Share Posted July 31, 2017 I always order the prime rib rare and usually that is what I receive. I've heard explanations of why prime rib is cooked to one level rather than lots of choices more from other venues than from Oceania. But on occasion it's been cooked more than I like (I'm with Jim and Stan on this). It's never been more than medium, however. If you really want meat cooked to your preference, you're better off requesting a steak. Link to comment Share on other sites More sharing options...
Rare Waynetor Posted August 1, 2017 #9 Share Posted August 1, 2017 While it is cooked to medium rare, it can be finished to a higher level on request. The chef did not recommend doing so as to get the extra degree, it is not cooked the same but it is your choice. Link to comment Share on other sites More sharing options...
Hambagahle Posted August 1, 2017 #10 Share Posted August 1, 2017 We like beef rare but the Prime Rib was perfectly done as far as we were concerned. I also like thin slices, not a huge piece of beef. That was no problem either. I agree - lobster is overcooked. But it is very nice to have them take it out of the shell! Link to comment Share on other sites More sharing options...
Rare ronrick1943 Posted August 2, 2017 #11 Share Posted August 2, 2017 I agree, it's always come out on the rare side for me----just as ordered. Never had a problem. Link to comment Share on other sites More sharing options...
potterhill Posted August 4, 2017 #12 Share Posted August 4, 2017 Had the Queens cut medium rare rare, and it was incredible. By Fay the best offering on the menu. Lobster is not to be ordered there. Always over cooked. Stay with the red meat or chance being disappointed. We are from Canadian Maritime Provinces and we know our lobster. Never a complaint. Now the steaks, that's another story. Mo Sent from my iPhone using Forums Link to comment Share on other sites More sharing options...
Paulchili Posted August 4, 2017 #13 Share Posted August 4, 2017 We are from Canadian MaritimeProvinces and we know our lobster. Never a complaint. Now the steaks, that's another story. Mo Sent from my iPhone using Forums Mo, I am with you on this one. I have switched from steaks to lobster 9 out of 10 times in Polo. Link to comment Share on other sites More sharing options...
Rare LHT28 Posted August 4, 2017 #14 Share Posted August 4, 2017 Stick with the Lamb :) I think a lot of the problems has to do with the cooks... some need more training IMO Link to comment Share on other sites More sharing options...
Paulchili Posted August 4, 2017 #15 Share Posted August 4, 2017 Stick with the Lamb :) I think a lot of the problems has to do with the cooks... some need more training IMO Unfortunately for me, lamb is the only meat I do not eat :( Link to comment Share on other sites More sharing options...
Rare LHT28 Posted August 4, 2017 #16 Share Posted August 4, 2017 Unfortunately for me, lamb is the only meat I do not eat :( Neither does DH so I order it whenever I can :) Link to comment Share on other sites More sharing options...
Paulchili Posted August 4, 2017 #17 Share Posted August 4, 2017 Neither does DH so I order it whenever I can :) I knew I liked him - now I know why :D Link to comment Share on other sites More sharing options...
Rare LHT28 Posted August 4, 2017 #18 Share Posted August 4, 2017 i knew i liked him - now i know why :d lol Link to comment Share on other sites More sharing options...
Mura Posted August 4, 2017 #19 Share Posted August 4, 2017 I like him too but not because of his food preferences! :) But we have similar problems, Lyn. I love roast lamb, Howard not so much. He loves lamb kibbee, I can't stand it. Part of Howard's problem with roasts is that I like it really rare, and he doesn't ... he's okay the first time it's served because I make sure to "overcook" his portion. But when it's leftover time, then he finds gristle (that of course doesn't exist) which he fusses over enormously ... So I do take advantage of roast lamb when on board the ship! Mura Link to comment Share on other sites More sharing options...
sandbag7 Posted August 5, 2017 #20 Share Posted August 5, 2017 Stick with the Lamb :) I think a lot of the problems has to do with the cooks... some need more training IMO It's not just the cooks; on our last trip the ribeye was cut on the diagonal, like nothing we'd ever seen; it had no marbling and was pretty tasteless. The Prime Rib was accompanied by an exceptionally small potato, pretty poor thin sour cream, creamy horse radish without the cream, and an au jus which was thick and soupy without au jus flavor. On our coming trip I'll take my chances on the Lobster. Link to comment Share on other sites More sharing options...
Rare Harters Posted August 5, 2017 #21 Share Posted August 5, 2017 On our recent trip, my partner had the ribeye. It's fair to say that neither of us find American grain fed beef as flavoursome as European grass fed but this wasnt bad at all (no doubt due to the 28 day aging). I went with the Iberico de Bellota pork chop and reckon it was the better choice. I've only ever seen IdB as jamon in Spain, never as fresh meat, so it was something new for me - entirely successful Link to comment Share on other sites More sharing options...
janecambridge Posted August 5, 2017 #22 Share Posted August 5, 2017 On our recent trip, my partner had the ribeye. It's fair to say that neither of us find American grain fed beef as flavoursome as European grass fed but this wasnt bad at all (no doubt due to the 28 day aging). I went with the Iberico de Bellota pork chop and reckon it was the better choice. I've only ever seen IdB as jamon in Spain, never as fresh meat, so it was something new for me - entirely successful Amazing meat from pigs fed in oak woods eating acorns...Spanish and Portugese borders.The finest.. Link to comment Share on other sites More sharing options...
Paulchili Posted August 5, 2017 #23 Share Posted August 5, 2017 For some reason Jacques prepares this pork much better than Polo - tested on several occasions to the point where I will only order it in Jacques. Link to comment Share on other sites More sharing options...
Rare Harters Posted August 5, 2017 #24 Share Posted August 5, 2017 Paul - I think it was maybe you who advised me of that on another thread. I had intended to have it in Jacques first but was seduced by the John Dory with fennel. Link to comment Share on other sites More sharing options...
Paulchili Posted August 5, 2017 #25 Share Posted August 5, 2017 Paul - I think it was maybe you who advised me of that on another thread. I had intended to have it in Jacques first but was seduced by the John Dory with fennel. Did you enjoy the "seduction"? :D Maybe you'll have the Iberico next time. Link to comment Share on other sites More sharing options...
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