Ok this will be my first prime rib. And wondering what to look for. If they do not have a true prime rib around . What roast will a prime rib be without the ribs?
Or what cut of meat?
Thanks
PEte
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you could use a boneless or bone-in rib eye
Thanks I was hoping that was what i could use.
Guess I will try one tomorrow before fixing one for Christmas.
Boy will I be full. BBQ last night. Then Smoked chicken today. And Prime rib tomorrow. And a low county shrimp boil Saturday..
PEte
Guess I will try one tomorrow before fixing one for Christmas.
Boy will I be full. BBQ last night. Then Smoked chicken today. And Prime rib tomorrow. And a low county shrimp boil Saturday..
PEte
Man, guess everyone has Turkey down this year, I better get to work on PR 101. I was hoping to wait until after the holidays, but the need is there.
Too bad, got my NEW Digital SLR that takes amazing photos -- even with me shooting. Finally went for the Pro level camera.
I'll see what I can work up on PR.
Smokin'
Too bad, got my NEW Digital SLR that takes amazing photos -- even with me shooting. Finally went for the Pro level camera.
I'll see what I can work up on PR.
Smokin'
PEte
Not intending to be picky about this but the term prime rib is a little misleading. What you wanted is a standing rib roast which is basically beef ribs with all of the meat left on.
Kathy is right, without the rib bones, it is a rib-eye. Cut or sliced it becomes rib steak.
The term "prime" as used for prime rib is short for USDA Prime grade standing rib roast, i.e. "prime" refers to the USDA grade. A lot of folks use the term prime rib generically for a standing rib roast. That can be misleading because the USA grade is important to know when shopping because not all stores carry the better grades. Consumers are almost never able to get a true prime rib because prime grade beef almost always goes to restaurants.
So if you shop carefully, you can find USDA Choice grade standing rib roasts. Do not bother with USDA Select grade, it'll be too tough. Personally, I would never buy a steak or standing rib that is not USDA CHoice at a minimum.
Not intending to be picky about this but the term prime rib is a little misleading. What you wanted is a standing rib roast which is basically beef ribs with all of the meat left on.
Kathy is right, without the rib bones, it is a rib-eye. Cut or sliced it becomes rib steak.
The term "prime" as used for prime rib is short for USDA Prime grade standing rib roast, i.e. "prime" refers to the USDA grade. A lot of folks use the term prime rib generically for a standing rib roast. That can be misleading because the USA grade is important to know when shopping because not all stores carry the better grades. Consumers are almost never able to get a true prime rib because prime grade beef almost always goes to restaurants.
So if you shop carefully, you can find USDA Choice grade standing rib roasts. Do not bother with USDA Select grade, it'll be too tough. Personally, I would never buy a steak or standing rib that is not USDA CHoice at a minimum.
I agree that unless you buy Choice grade steak or rib roast you are wasting your money.Prime grade is so expensive it would scare people off ...scares me anyway...Sams Club had choice, rib roasts for 7.40/lb today.
I'm laughing this morning.
3 straight post about Prime Rib. Hmmmm, wonder what's for the Holidays this year?
I agree completely. And I will explain it thus in Prime Rib 101, but "standing rib roast 101" just didn't have the right ring.
Thanks for posting, always good to hear the straight scoop!
Smokin'
3 straight post about Prime Rib. Hmmmm, wonder what's for the Holidays this year?
And thus, like Smoke Ring, another challenge, trying to convince everyone the proper name.quote:Originally posted by Q'n Mike:
[qb]... but the term prime rib is a little misleading.[/qb]
I agree completely. And I will explain it thus in Prime Rib 101, but "standing rib roast 101" just didn't have the right ring.
Thanks for posting, always good to hear the straight scoop!
Smokin'
Yeah, you're right Smokin about the title for your 101 primer. I just thought it important that folks understand the difference.
I was at a shop several years ago and saw a rib roast labelled (incorrectly) as "prime rib." The label did not specify the USDA grade. The price was too good to be true, so I asked the person at the meat counter and learned it was USDA Select. Needless to say I did not buy it!
Kathy, Check out Costco - last time I was there the rib roasts were $5.99/lb.
I was at a shop several years ago and saw a rib roast labelled (incorrectly) as "prime rib." The label did not specify the USDA grade. The price was too good to be true, so I asked the person at the meat counter and learned it was USDA Select. Needless to say I did not buy it!
Kathy, Check out Costco - last time I was there the rib roasts were $5.99/lb.
I have to jump in here. The grocery stores have me totally confused with their meat labels. For Thanksgiving I smoked a "New York Style Prime Rib Roast", bone-on, choice, on sale for $3.49 lb. It was fantastic. The next week, what looked like the same cut of meat on sale for the same price was labeled as a Beef Loin Roast. Today, same looking piece of meat, same price, is labeled "Beef Loin, NY Style Rib Roast". Another grocery store has an ad for "Fresh Beef Rib Roasts". Are these all the same cuts????
At $3.49 lb they are pretty tempting.
At $3.49 lb they are pretty tempting.
Q'n Mike, unfortunately there are no Costco's around here in OK that I know of. All we have is Sam's Club. I will just have to keep my eyes open for a good deal like a Sale.