How to select Prime Rib?

Small end=less fatty. Bone in yes. about 1 bone for 2 people.

What Ranger said. Plus if you have a Fresh Market close, they have their Hereford standing rib roasts (read: prime rib) on sale this month on Tuesdays for $5.99/lb. Not a bad deal and I prefer their Hereford beef.

IMHO:

Bone in = more flavor.

The main muscle is the same throughout, the large end (3-4 bones) normally has some fat running through the meat. As you get towards the loin end, it dissipates. More fat = more flavor.

"Prime" as in prime rib is a cut designation; not grade. These days USDA Choice runs a wide range of quality. Look for upper Choice. It should allow for moderately abundant marbling no matter which half you choose.

Cal, you've been happy with Creekstone Prime briskets in comps. Consider a whole USDA bone-in Rib. Cut what you wish to smoke and cut the remainder for bone-in or boneless rib eye steaks.

Okay Guys, and thanks, but I have another question along these lines...

The correct way to cut the bones and tie the roast. Are the bones cut all the way off or just part of the way...TIA.

I'm thinking about that whole rib MaxQ, I guess I can wet age just like a brisket?

Cal,
I cut the bones off and then truss them back on before dry aging. It's easier than cutting them off after cooking. The con to dry aging with bone in is, you will discard the bones and surrounding meat. The pro is, you save from carving the meat that lays under the bones away. I consider that a bonus. If I want ribs, I will buy a rack.

quote:

Originally posted by cal:
I'm thinking about that whole rib MaxQ, I guess I can wet age just like a brisket?

Yup...try to determine the processing date if possible. As with a brisket, you can wet age 40-50 days from date of processing.