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Butcher Recs for Christmas Prime Rib in SEA

h
HungWeiLo Dec 3, 2007 11:23 AM

Between Tacoma and Everett, where would you go to get a 10-12lb prime rib (for about 8 people)? How far in advance shall I order it in time for Christmas?

Thanks!

  1. Charles Dec 3, 2007 01:30 PM

    Not sure how far in advance you would need to order but Don and Joe's Meats in the market always come through with top of the line beef.

    1. c
      cocktailhour Dec 3, 2007 02:05 PM

      A and J on top of Queen Anne.

      1. j
        jaydeflix Dec 3, 2007 03:31 PM

        Skagit River Ranch had a sign saying they had Prime Rib Roasts at $18/# at this weekend U-Dist Farmer's Market. I'd give them a call and see if they'll have any this weekend in the U-Dist or Ballard Markets....

        1. LFP Dec 3, 2007 05:12 PM

          I have only purchased a prime rib once - from D&D Meats in Mountlake Terrace. It isn't free-range, grass-fed, hormone-free, etc, but is affordable.

          I can say that this recipe was great - the dry-aging resulted in super flavorful meat:
          http://www.taunton.com/finecooking/re...

          1. h
            HungWeiLo Dec 4, 2007 08:15 AM

            Thanks for all your helpful suggestions!

            1. b
              BorntoEat Dec 5, 2007 12:52 PM

              Don't know about the size, but i talked to a manager at Trader Joes yesterday who said they are going to be offering all-natural prime rib this year. You might call and find out about size.

              Also we've ordered great prime rib from Bob's Quality Meats on Rainier Ave in Columbia City.

              1. c
                cburnsi Dec 6, 2007 07:04 AM

                I've bought my Prime Rib from A&J at the top of Queen Anne hill for the last few years. I've never been disappointed.

                That said, I've also bought a wickedly expensive but deliciously aged in house PR at Whole Foods on Rosevelt.

                I've also bought a very nice Rib from Costco (at a much better price than anywhere else) and aged it ala Cooks Illustrated myself. The ageing part was a little creepy (for me) easy and but the meat was really outstanding. You have to remember to get it pretty far in advance.

                cburnsi

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