Restaurant Review: The Rib Room, Jumeirah Emirates Towers

The Emirates Towers’ eatery was included (as one of just two in the GCC) on US-based The Daily Meal’s list of 101 Best Hotel Restaurants in the World. Find out why....
Thursday , 17 January 2013
Restaurant Review: The Rib Room, Jumeirah Emirates Towers

INFO: The Rib Room, Jumeirah Emirates Towers, 04 319 8088,

The Rib Room has that old world sophistication with Chesterfield-style leather chairs, private booths and dark wood panelling across the walls. There’s an undeniably masculine tone and you can imagine business deals being toasted with single malts in crystal tumblers. With the cattle print chairs and framed decorative knifes, there’s no mistaking what you’re in store for when you open the menu. As its name suggests there’s three different types of ribs – beef short rib, milk-fed veal and pork with smoky barbeque sauce. The classics include chateaubriand and the mammoth (a staggering 1.2kg) Tomahawk steak for two served with grilled asparagus, potato confit and Roquefort sauce. A meat-focused menu would be incomplete without a burger and The Rib Room’s version comes with wagyu beef, Cheddar cheese and chilli con carne – it’s not for the faint of heart.
And then there’s the main event, steak, steak and more steak – a veritable carnivore’s paradise sourced from all corners of the world. There’s American, Irish, Australian, Australian wagyu, Argentinean and Canadian. The Canadian and Australian tenderloins are lean and tender as expected and, while definitely good quality, they’re no challenge to the tastebuds. Meat aficionados know that where there’s fat there’s flavour and the rib-eyes and striploins deliver this in abundance. Our pick is the heavily marbled Australian wagyu, it’s a juicy delight that glistens on the plate and melts in your mouth. To mop up the juices there’s no less than six varieties of potatoes including truffle-infused mash and tempura-style fries. You have to visit for the steaks, but luckily enough Chef Luca de Negri has shared his recipe for a tasty appetiser and a delicious dessert you can try at home.

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