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"Standing Rib Roast"-$6.99/pound!

Shrinkrap Apr 10, 2009 12:13 PM

This is good, right? Never bought it before, but on sale yesterday and couldn't resist. It is the "Ranchers Reserve-choice" of this store ("Nugget") I usually buy, but usually boneless New York or Prime rib steaks. They haven't had steak with a bone for MONTHS, and I love my steak on a bone. So, it's probably dumb to cook the whole thing (4.8 pounds) for two adults plus teen who prefers pizza-especially since one adult likes "well done" (even filet mignon! SO embarassing!) Any ideas about how to break this down and store? I've never frozen beef.

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  1. Squirrels RE: Shrinkrap Apr 10, 2009 12:19 PM

    What you've bought is essentially a un-cut, bone-in rib eye steak. You can slice the steaks with the bone in if you want but they will be VERY thick. I'm not saying that's a bad thing, in fact it's just the opposite, but just be aware. The other option is to slice the whole loin off the rack of bones and then slice steaks. That way you can more easily control the thickness of the steaks. You can then freeze them any way you want. You probably want to freeze them with wax paper in between them.

    Look up how to carve a standing rib roast or a prime rib and that will give you an idea of what you need to do in terms of cutting off the bone, etc.

    11 Replies
    1. re: Squirrels
      Shrinkrap RE: Squirrels Apr 10, 2009 12:31 PM

      So "standing rib", "rib eye", and "prime rib" are the same, give or take the bone?

      1. re: Shrinkrap
        jgg13 RE: Shrinkrap Apr 10, 2009 12:34 PM

        standing rib roast and prime rib roast are the same ('prime' in this case doesn't necessarily imply USDA prime). If you cut that into steaks, if it has a bone it's a "rib steak", if it's boneless it's a "ribeye steak"

        1. re: jgg13
          Squirrels RE: jgg13 Apr 10, 2009 12:40 PM

          I'm not so sure about your terminology but that's mostly correct.

          Prime rib does actually refer to the prime cut of meat as in the USDA grade of prime. Anything that isn't prime is often still called prime rib, but that's akin to calling all facial tissues Kleenex - the point gets across, but that doesn't mean that the semantics are 100% correct. Look at it this way: all prime rib is a standing rib roast but not all standing rib roasts are prime rib.

          I also prefer to call all steaks from that loin rib eye steaks, and differentiate between them by simply calling them boneless or bone-in rib eye.

          1. re: Squirrels
            jgg13 RE: Squirrels Apr 10, 2009 01:32 PM

            I've seen both arguments re: "prime rib" & USDA, and finally got sold on the side that I went with in my first post when it was pointed out that the term "prime rib" predates the existence of the USDA.

            See the PDF from the USDA linked in this wikipedia article:
            http://en.wikipedia.org/wiki/Standing...

            As for rib steak vs. rib eye, i was pretty sure that the technical difference really *was* the bone, but I could be wrong and maybe it's just something that some people do and some don't.

            1. re: jgg13
              h
              harryharry RE: jgg13 Apr 10, 2009 01:51 PM

              Agree - Prime Rib no longer has anything to do with the grading

              1. re: harryharry
                jgg13 RE: harryharry Apr 10, 2009 02:46 PM

                Actually my point was that it traditionally didn't, that the term "prime rib" predated the USDA Prime category.

                1. re: jgg13
                  h
                  harryharry RE: jgg13 Apr 10, 2009 04:32 PM

                  I'm not referring necessarily to USDA grading - it was called prime rib as a means of marketing a higher grade (quality) of meat - the term prime rib no longer has anything to do with with the quality of the meat.

                  1. re: harryharry
                    applehome RE: harryharry Apr 10, 2009 06:56 PM

                    The entire Rib roast primal (IMPS/URMIS 103) includes 7 bones, from 6-12. The chuck end, starting at bone 6, is the large end and has a number of muscles, including the cap. The loin end (bone 12) is mainly the single large muscle (longissimus) and is the small end.

                    Most rib roasts are sold cut down as 3 or 4 bone, and butchers refer to these as the small end or large end, depending on which half of the primal you are getting. "Prime Rib" is a marketing term invented before the current USDA grading system, and so has nothing to do with USDA Prime beef. It has nothing to do with the term "primal" either, which refers to the eight main sections of the cow (i.e. - chuck, rib, short loin, rump).

                    The terms Standing Rib Roast and Prime Rib are marketing terms and not regulated in any way - so other than the generally accepted understanding that they refer to a rib roast with the bone in place (hence, it stands), they can mean anything - large end, small end, entire 7-rib primal - whatever you happen to have from the butcher that night.

                    1. re: applehome
                      c oliver RE: applehome Apr 10, 2009 07:22 PM

                      You know a lot about a lot of things. What's your professional background? I'm impressed.

                      1. re: c oliver
                        applehome RE: c oliver Apr 11, 2009 02:02 PM

                        Nah - haven't worked professionally in a kitchen for over 35 years. I just got tired of so much conflicting info on meats that I decided to try and learn as much as I could. The official guides (USDA and industry associations) are a good place to start, but you run into so many marketing terms and regional names that it's hard to keep track. The USDA IMPS (Institutional Meat Purchase Specifications) series (100 = beef, 200 = lamb/mutton, 400 = pork) are pretty much the accepted guides. I found this bovine myology site at U Nebraska that takes these IMPS cuts and shows you where in the cow it comes from, how it breaks down by muscle. For the history of the USDA grades and the lore of who wanted them established (the corn fed lobby, of course - to prove that their beef was superior to the scrawny ranged animals - to heck with the fact that corn gave them nasty ulcers and ultimately killed them), I turn to Mcgee - I find that I cannot put down his book once I start reading a section (On Food and Cooking, The Science and Lore of the Kitchen). It is the absolutely best source of so much food information.

                        Here's the USDA IMPS site - this is the beef guide, but you can look around to find the others:
                        http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281

                        Here's the U Nebraska Bovine Myology site (You need Shockwave):
                        http://bovine.unl.edu/bovine3D/eng/3did.html

                        Here's the Ask The Meatman site that has a lot of info. These guys offer a mailed package of brochures and charts that's worth the price, even though they're mostly industry advertising kinds of things. They also sell a video where they cut apart a whole side. If you've never seen it done, it's gives you a real good idea of what the old time butchers used to do - or what gets done now at the processing plant, where they then send out only cryo-vac'd sub-primals to your local supermarket or retail butcher.
                        http://www.askthemeatman.com/beef%20c...

                        1. re: applehome
                          c oliver RE: applehome Apr 11, 2009 02:13 PM

                          askthemeatman is fascinating! AND they sell sausage casings in a small enough amount that I could use. They keep fresh in the fridge for 1-2 years, only $20 and free shipping. I have a sausage stuffer but haven't found casings anything like I just described. Thanks.

    2. f
      fourunder RE: Shrinkrap Apr 10, 2009 12:20 PM

      Just take a sharp knife and cut between the bones. To make sure you cut consistent thickness of meat/steaks, simply use the bone as your guide. For freezing, if you do not have a food sealer, wrap in foil with a fold over seal to keep as much air out as possible and try to finish the steaks within a month.

      3 Replies
      1. re: fourunder
        Shrinkrap RE: fourunder Apr 10, 2009 12:28 PM

        I've been thinking about a food sealer. Maybe now is the time! How close to "fresh" do you think this would bring me?

        1. re: Shrinkrap
          c oliver RE: Shrinkrap Apr 10, 2009 12:33 PM

          Pre-Foodsaver, I would never have frozen a really good cut of meat. Now I do regularly - rib roasts, steaks, racks of anything. After months in the freezer, a steak will still be red. And when rib roasts are onsale, we'll buy an cut into two rib sections and freeze. Works great.

          1. re: Shrinkrap
            f
            fourunder RE: Shrinkrap Apr 10, 2009 12:39 PM

            personally, I do not use one, but I do have a family member that does use a food saver for meats and chicken. He also uses it for sealing boil in bag soups. If using one, I would recommend cutting your steak a minimum one inch thickness. The best way to defrost the meat is in the fridge overnight, but you could also do it in a water bath in a pinch. I have had steaks previously frozen without any quality issues or concerns. Like yourself, when there's a bargain at the market I always take advantage of it. Last week I purchased a whole pork loin and cut it down into four smaller pieces/portions/roasts.

        2. Shrinkrap RE: Shrinkrap Apr 10, 2009 12:37 PM

          http://chowhound.chow.com/topics/3541...

          1 Reply
          1. re: Shrinkrap
            f
            fourunder RE: Shrinkrap Apr 10, 2009 01:02 PM

            Here's another thread with some more options for you.

            http://chowhound.chow.com/topics/466614

          2. woodburner RE: Shrinkrap Apr 10, 2009 03:06 PM

            AT 4.8 lbs, I'm guessing you have no more than 3 bones in that rib roast (maybe 2). The full rib roast has 7 bones, and weighs in between about 13 and 16 lbs. Sometimes when I buy the full roast, I can get it with bones and then trim off the rack leaving lots of meat on the bones... it is the only way to get a really meaty rack of beef ribs to BBQ (see attached). Sometimes I use the foodsaver to freeze meat very nicely, then thaw and cook. Up to you. You could just do the whole thing to med rare as a roast, then slice into traditional "prime rib" steaks. You could pre-slice into steaks and cook as steaks. You could trim off the bones -- with lost of meat left -- and do the bones low and slow and do the roast or ribeye steaks separately. One ain't better than the other... just different!

             
            5 Replies
            1. re: woodburner
              Shrinkrap RE: woodburner Apr 10, 2009 03:42 PM

              Thanks. There were 2 ribs. I so love steak with a bore, I cut it into steaks. Managed to cot one boneless one (for hubby!)from between two with bones. These two are REALLY big, but I'll suffer through! Guess I will freeze one, Price wise, is this a good deal?

              1. re: Shrinkrap
                p
                primebeefisgood RE: Shrinkrap Apr 10, 2009 04:45 PM

                It totally depends on the quality of the meat. If it is certified angus beef, then, yes. However, run of the mill choice with little or no age, then no. If it has great marbleing and dry, white, flaky fat its probably a good purchase. Proof is in the eating. Good luck!

                1. re: primebeefisgood
                  Shrinkrap RE: primebeefisgood Apr 10, 2009 05:45 PM

                  Aww, man! This is less, by far, per pound, than I usually pay for my "choice steaks" from this market, though I'm usually spending less than twenty total (for two steaks). Why is it so hard for me to get steaks with a bone?

                  1. re: Shrinkrap
                    woodburner RE: Shrinkrap Apr 10, 2009 07:15 PM

                    seven bucks a pound is good for any rib roast... hopefully, it is choice, versus select, and has some nice marbling. cook it up... it will taste good!!

                    1. re: woodburner
                      Shrinkrap RE: woodburner Apr 10, 2009 10:02 PM

                      It was good! Even my husband said.... "I can see why people might like it... "

            2. ericthered RE: Shrinkrap Dec 22, 2011 06:15 AM

              I'll see your 6.99 and raise you 5.99. Sprouts in Austin. I bought 3 while I could.

              5 Replies
              1. re: ericthered
                f
                fourunder RE: ericthered Dec 22, 2011 09:15 AM

                Holiday weeks are always $4.99 per pound for choice in metro New York and New Jersey.

                1. re: fourunder
                  s
                  slacker1 RE: fourunder Dec 22, 2011 10:22 AM

                  Here in Ontario, Canada we are getting cap off prime ribs at $3.99 a pound. The vendors say they are AA or better. This usually occurs between Christmas and New Year's. Just wish we could get eggs, milk, and electronics at your prices.

                  1. re: fourunder
                    s
                    Snorkelvik RE: fourunder Dec 22, 2011 11:13 AM

                    Really? I'm in NNJ and Shoprite has it on sale for $6.99. Where do you find it at your price?

                    1. re: Snorkelvik
                      s
                      slacker1 RE: Snorkelvik Dec 22, 2011 11:47 AM

                      We have a major grocery chain in Ontario that sells under a number of names. The main stores are called Loblaws, where I am they are called Zehrs. Loblaws has a special on cap off prime ribs for $3.99/lb this week. Where I am, in Guelph, Zehrs has the same for $3/47/lb. If you are picky you can spot the better grades based on the marbling. I was just at the store and saw some 3-4 rib units selling under $20.00. I was tempted to grab a whole cryovac and put it in the freezer, but alas the freezer's full and it's not cold enough outside to leave it there. Cut the meat loosely off the bone and freeze the ribs separately for some great short ribs. The roast can be divided into steaks and frozen.

                      1. re: slacker1
                        a
                        acgold7 RE: slacker1 Dec 22, 2011 01:48 PM

                        The bones from a standing rib are back ribs, not short ribs. But that's a great idea and something I often do.

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