Those are the actual ribs.
You would know better than me. The edge of the meat on the bone facing you appears to have been cut, while the other sides appear to have intact bark. This is what makes me guess that these ribs are the remnants from the Prime ribs.
Definitely plate ribs.
oh, iām no expert. i think A5 is correct. the meat looks like short or plate ribs to me. and see how the meat is piled
on top of the bone? on back ribs, the meat is mostly on the āsidesā of the bones ā like pork spare ribs ā with very little
on the top side.
back rib meat is rarely if ever that thick.
but i defer to folks here more meatxpert than i.
Compared to me, you are CSI. Iām the fumbling watch man who just happened to stumble upon the body parts.
As you describe, the meat looks like short rib. But I was thinking with brisket, pastrami and prime rib being Gjustaās usual featured beef choices, would these ribs have been attached to/part of something that they had prepared?
Iāve never had the prime rib here so I havenāt a clue as to what it looks or tastes like, or how it is seasoned and prepared. I donāt associate ribs with a brisket cut so guessed that maybe these ribs were from the prime rib.
To offer cold ribs randomly stacked on a platter with no description seemed unusual for Gjusta. Iād think that if they had specifically made a short rib-type dish, that it would be cut like short ribs, displayed in a more suitable manner and featured on the boards.
Off the menu, sadly. According to the menu, they still offer it as a plate, but that may just be an oversight.
I tried the meatball sub yesterday, and it was very good. Maybe not on the same level as the chicken parm, but still tasty. There was a smokey taste, like maybe they were using some brisket in the mix. My only complaint was the meatballs were almost too moist ā to the point of being borderline watery.
I didnāt see the beef ribs that bulavinaka photographed, but between the hamburger and meatballs there seems to be an emphasis on beef these days. They may also be planning to do a beef rib special, like they did with pork spare ribs around the Fourth of July.
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Update 4:
Thanks to @kevin, @Aesthete and others, I had to go back and try Gjustaās Turkey sandwich. I usually ignore Turkey since itās generally always plain, boring, dry, but Iām always on the lookout for a great Turkey prep because I still appreciate a great version of Turkey.
Turkey Butcher (Baguette, Natural Jus):
Gjustaās Turkey Butcher is served simply: On their own house-made baguette bread - which has the sexy outer crust and crunch, with a soft inside. The first bite is a beautiful, simple, direct Turkey shot of flavor! It tastes likeā¦ homemade Turkey (the best kind), pure and honest.
I take another bite after dipping the sandwich in the Turkey Jus dipping sauce. Wow! @Aesthete is right: The whole sandwich comes together and sings! Itās like the healthier, but just as tasty sister to the French Dip Sandwich: Here you have fresh (super fresh), pure roasted Turkey, carved into a sandwich for you. Thereās a mix of dark and white meat Turkey, a bit of fat as well, and thereās a nice Rosemary note throughout. Then moistened by the fragrant Turkey Jus, I like it more than the typical French Dip.
The only quibble was a tiny bite at the end, which was saltier than the rest of the sandwich (probably a chunk of turkey that caught more salt / seasoning than the rest of the bird). Otherwise, one of the best Turkey sandwiches Iāve had.
Gjusta
320 Sunset Ave.
Venice, CA 90291
Tel: (310) 314-0320
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"[quote=āChowseeker1999, post:127, topic:958ā]
I usually ignore Turkey since itās generally always plain, boring, dry, but Iām always on the lookout for a great Turkey prep because I still appreciate a great version of Turkey.
[/quote]
Yes, exactly! I think thatās precisely the kind of sentiment theyāre hoping to counter with this sandwich, which is what makes it so revelatory in its simplicity.
I am very happy my words lead to someone else getting the same simple joy from this that I did =)
Great photos.
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in that case you can treat to me to my next sandwich there.
and that aināt no fucking joke.
glad you liked it.
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just beautiful!
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Iām pretty sure that meat is from the rolled turkey thing they display in the case along with the other cold cut selections. Iāve never asked but I am sure it is made in-house like most of their stuff.
That description of that first bite being a direct turkey shot is money. The bread is so deceivingly simple yet so well-crafted as a supporting actor at the same time. Without it, I think the sandwich would be a very good one - not great.
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I forgot to leave a note about the Chicken Parmesan disappearance:
So when I went, I asked one of the managers, and they said that the Chicken Parmesan was a hit, but it was taken off the menu because it took too long to make. He then went on to explain that for each order, they will take fresh Chicken Breast and then season and bread it fresh per order(!). It would take 20 - 25 minutes for each one sometimes, and back up the line.
Shows their attention to detail, but Iām bummed I missed out on it.
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They seem to consistently remove any item that becomes too popular on its own. I recall they did the same thing with their banana cream pie. When I asked why they took it off they said it was because it was too popular, and hence it was the only pie people would order.
Kind of weirdā¦ I guess because of the attention to detail they really canāt afford to have any singular item be super popular, so any time something becomes singled out, they just eliminate itā¦ creates kind of a perverse set of incentives in a way, hah.
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I think a chicken parm sandwich can be such a blasĆ© thing to consider on a deli menu - Iām regrettably guilty of this view, which made me balk at Gjustaās now-gone version. My loss. I think their kitchen learned a lot from this exercise. Yes, they can make stellar examples of just about anything they put their mind to, but at what cost? Nixing this from their menu is not an admission of failure - it is a statement that they are not willing to offer a lesser version.
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It would be nice if they just kept it on and told people it would take 30+min to prepare. The die-hards would wait, and everyone else would ignore it I imagine.
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Common, artsy, Dylan-esque psychology - Give the People What They Want NOT!!!
Dylan-esque? Who is the Dylan being referenced? haha
Dylan from 90210 of courseā¦
Never seen it lol
Who the fuck is Dylan from 90210 ???