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Haltech
11-26-2011, 05:06 PM
I wasn't to impressed with the quality of my prime rib roast last year. We will have a lot of family on Christmas and I want a good quality piece of meat about 15 pounds in size. I'm torn between bone in or boneless.

Where do most of you pick up your prime ribs? Online? Bone in or out?


Thanks

Ron_L
11-26-2011, 05:21 PM
I prefer bone in. The bone add a lot of flavor.

If you have access to Restaurant Depot they usually have bone-in rib roasts that big. Or, you could get two smaller ones.

wyocurt
11-26-2011, 05:30 PM
I think that 2 small ones would be more tender and have more marbling. Costco have some very nice ones. How can you go wrong with any prime rib.

Haltech
11-26-2011, 06:02 PM
I got mine last year from RD... Was not impressed.

Pyle's BBQ
11-26-2011, 06:03 PM
+1 Get two roasts. That way you can accommodate the people that like their meat more done. Start shopping now, if you have a local butcher, check there first. Like Ron said check out RD.


Sent from my obsolete 3GS iPhone.

Ron_L
11-26-2011, 06:04 PM
I got mine last year from RD... Was not impressed.

That's too bad. I've bought several and have been pleased every time.

Boshizzle
11-26-2011, 06:11 PM
Get several smaller roasts. I'd worry about the outer sections of the large roast overcooking while waiting for the center section to reach 125F.

Big Ace
11-26-2011, 06:23 PM
I wasn't to impressed with the quality of my prime rib roast last year. We will have a lot of family on Christmas and I want a good quality piece of meat about 15 pounds in size. I'm torn between bone in or boneless.

Where do most of you pick up your prime ribs? Online? Bone in or out?


Thanks

Check out http://www.tandhsausage.com/, he(Roberto) is my butcher, and its a 53 mile one way drive for me(a lot closer drive for you), I suggest you call ahead for prime rib though.

Chris

CockedandLocked
11-26-2011, 06:46 PM
Sams

Haltech
11-26-2011, 06:50 PM
Check out http://www.tandhsausage.com/, he(Roberto) is my butcher, and its a 53 mile one way drive for me(a lot closer drive for you), I suggest you call ahead for prime rib though.

Chris

Thanks Chris

j20832
11-26-2011, 07:59 PM
+1 for Restaurant Depot. I de-bone and then tie the bones back on with butcher twine, best of both worlds!

GARNAAL
11-27-2011, 10:13 AM
I get mine (USDA CHOICE - boneless ones ) each year for Christmas either at Costco or Sams depending who has the best price..

https://byfiles.storage.live.com/y1prEDuK0p9IpIGt8blOsrOuqju59_Aonc8xyjzZ93s47VQx4p U0uaRq1tOOgfNUIiUZvERfmJSOAw/HPIM0908_640x480.JPG?psid=1

age them for a couple of days in a rub in the fridge..
https://byfiles.storage.live.com/y1pNrRInVrAntHIEbWgcOY6TllWtRuPWxwuPXOVfklw4g4TWGR 8iKrRMB0m9M0wIucSzxMIZ_GZSy4/HPIM0911_640x480.JPG?psid=1

and roll them on the Spit to 120 F internal temp.....
https://byfiles.storage.live.com/y1pcV7daHyC_gCPyMtnrAdf1sn38wZ2jEXns7oLeIPe1i0eOj6 o5Q7Exrzx6ZQcdVYOR2l7Y-3Ru3M/stukkie%20vlees%20met%20de%20kerst_640x480_1.JPG?p sid=1

LMAJ
11-27-2011, 11:28 AM
Are you actually looking for Prime grade beef? For Prime grade I have to go to my local butcher, and it's pretty spendy - ~$14/lb. Those I buy as a real treat. Since my inlaws eat their beef well done I usually wait till I see choice rib roasts on sale at my local wholesale club or even the local grocery store. Just picked up 2 choice rib roasts at the grocery store yesterday and just got done cutting and vacu-packing them for later use. :becky:

I agree with those who said but 2 or 3 smaller roasts - thats what we do for Christmas dinner - one for Al, my mom and me that gets cooked to medium rare, and one for my in-laws - the well done folks. It works out nicely.

thirdeye
11-27-2011, 12:14 PM
I agree with getting two roasts.... the advantages are 4 end cuts instead of 2, and you can specify a chuck end or a loin end roast. If you ask for two 4-bone roasts you will get more than if you buy a whole roast (which only has 7 bones).

The chuck end (from the front of the steer, also called the second cut) will be larger in physical size, but have a smaller eye which is wrapped with the "cap" or "lip", they are a little fattier.

A loin end roast (also known as the first cut) will give you a smaller physical slice, but the eye is larger, the small end roasts are a little more tender.

Here is a large end roast.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/Primerib3copy.jpg

viper1
11-27-2011, 01:01 PM
For good meat don't go to the store. Never any idea how fresh or how its been handled. I would recommend some internet searching or your phone book. Look for a nearby butcher. I use one about ten miles from here. They will cut my way and have it ready when wanted. Always fresh and good. You may have to try a couple to find the best, but a good relationship with a nice butcher is the best insurance for good meat. I have a Mennonite family butcher. Get meat for fair prices,custom cutting,Friendly people,pork fat 25 cents a lb for sausage, sheep casing 22.00 a hank. Try it you may like it.

SmokeOCD
11-27-2011, 08:42 PM
Just wanted to jam this in somewhere. Not worth a new thread but it turned out pretty darn good. Two grills 275 ceramic - then on a super hot kettle to finish.
Oh, and yes it's overdone by many people's standards, but I actually had to go back out to sear the slices for just another minute or two for the rest of the family.

https://lh5.googleusercontent.com/-IUhyBAxBdY8/TtL0J_x_AMI/AAAAAAAAATk/ow-Gcb9JLkg/s400/photo%2525281%252529.JPG

fedex
11-28-2011, 03:03 AM
I've always been real happy with the 7 Bone at Stater Bros. I'm sure they are in the San Diego area. The last one I bought was 18 lbs.

Haltech
11-28-2011, 12:02 PM
Ill get 2 smaller roasts, but im definitely not going down the choice lane. Thanks for the suggestions.

landarc
11-28-2011, 12:36 PM
I order from a local butcher, I do two four bone roasts if I can. I do choice, or if I go local, it can end up ungraded, but, by ordering, I get to look and choose the meat. I prefer the Chuck end (fat is good). I definitely use bone-in roasts.