Buying a small prime rib

[sharkfin]

Anyone know where I can buy a small prime rib . I guess 3 to 4 ribs worth.. I presume I will need to order but will need soon for New Year's Eve.. I might be out of luck..

[sharkfin]

thanks everyone...getting a prime rib was easier than I thought. Walked over to Golden Gate Meat Co. in the Ferry Building.. 3 ribs ..prime

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Golden Gate Meat
Ferry Slip, San Francisco, CA 94111

[wolfe]

The price?

[sharkfin]

it was $17.89 /lb... really enjoyed it and the leftovers too.

[Pandora]

My Safeway had a large selection (Ocean Beach) two days ago but I would presume most of them would have it, and would probably cut cut it for you. It was on holiday sale, so I think they should have them through New Year's.

I also like Guerra Meats on Taraval.

[Civil Bear]

I didn't think Safeway sold prime.

[Pandora]

I usually take the reference to prime rib to refer to a standing rib roast, regardless of grade of meat. From the OP's latest response, it sounds like he did want a prime grade rib roast though - sorry to lead anyone astray.

[celeryroot]

Ive gotten 2 or 3 ribs from Drews for many years, Excellent.
No problem with 2 .

[sharkfin]

thanks everyone for the great leads.

[Euonymous]

I have too. They will cut them to size for you.

Drewes Bros. Meats
1706 Church Street
San Francisco, CA 94131

http://www.drewesbros.com/index.html

[JasmineG]

I'd be shocked if you couldn't get one at Whole Foods. I was at Whole Foods in Oakland on Christmas Eve and they still had plenty, so I'm sure they'll have them if you want one for New Years. Call them and check, but you should be good.

[sharkfin]

Sorry. forgot to mention that I would rather not travel outside of San Francisco. thanks

[wolfe]

I actually saw one, 2 bones 4 pounds, at Richmond Costco, USDA prime at $57. Perhaps they will cut you one at SF Costco.

[sharkfin]

thanks for the lead but I hear that they wont cut to size... Maybe I am wrong..gotta ask.... thanks

[wally]

It will cost you but I bought 3 ribs from Fatted Calf on Fell.

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Fatted Calf
320 Fell St, San Francisco, CA 94102

[wolfe]

It was obviously the runt of the litter which is what caused me to look at it.

[Melanie Wong]

A whole prime rib roast has 7 bones and weighs about 17 to 20 lbs. Butchers often divide the whole roast into two parts: 3-bone roast from the small end and 4-bone roast from the larger diameter end for serving size that's more manageable for most customers. Costco sells them this way as well as whole roasts. I'd recommend against anything smaller than a 3-bone roast (weighs about 6 lbs.).

[cakebaker]

FYI...re: Costco ...I found out something today...the cut based on a price minimum so in Prime grade they had several 2 bone roasts as they are priced high enough to meet their minimum. In Choice they cut only 3 or 4 bone.

[Melanie Wong]

Thanks, that's good to know. I cooked a 3-bone prime grade roast from Costco for Christmas dinner. i dry aged it for 8 days in the fridge, wish I'd had time to keep it longer.

And, I'll explain the reason for recommending against a 2-bone roast. This came from the old-fashioned butcher in my home town. He will cut any size the customer wants but when I asked for 2-bone he tried to talk me out of it. The reason is the sad stories he hears from customers who mess up with the smaller roasts. One needs to be more careful in cooking the smaller size, keep a closer eye on the temperatures with a good meat thermometer, and know how to adjust the recommended cooking times as most instructions are for a different surface:volume ratio. I have done 2-bone roasts myself, as have others in this thread, but add that caution if one is less experienced or has less cooking savvy. The various threads on the Home Cooking board attest to the angst that many have over making a prime rib, and while some can't relate, that's the reality for most people.

[Robin Joy]

FWIW I reckon that the meat from the smaller end of the cut is rather better to eat. Also, I've had success with a 1 bone cut for two people (about 2lbs.) by searing in a hot pan for about 3 minutes per side and finishing in the oven at 400 for about 15 minutes, rested for a further 5 mins.

[wally]

I have done the same and even done it successfully on a small rotisserie but I wouldn't even attempt to tell someone how to get the same results, because it was very tricky.

[c oliver]

We do one and two bone rib roasts regularly and always a success. Use an old CI recipe. A meat thermometer is indispensable in my kitchen. THAT'S the main ingredient for success, beginner or not.

[Civil Bear]

The smaller bone end is a better value as far as meat to bone ratio, but the larger end is closer to the middle of the cow and therefore theoretically more tender.

[Robin Joy]

Really? Maybe I'm mistaken then? I thought the smaller end, being towards the rear, was closer to what we in the UK call the sirloin, and therefore superior. Does anyone know if there's any real variation along the ribs?

[Civil Bear]

You very well could be right. Looking at the photo in the link it would appear the smaller ribs are closer to the middle of the cow (furthest from the hoof). I may need to have a talk with my butcher who talked me out of getting the small end!

http://www.google.com/imgres?imgurl=h...

[c oliver]

We recently had a very tough rib roast that I bought at a great market in Sonoma, CA. Tough to the point that I actually took it back to the store. They were SO nice about it and made no excuses. But he did say to always specifically ask for the small end because it's more tender.

[wolfe]

What I like about the nomenclature on this picture is the 5 ribs are called the fore ribs and are actually further from the head,
http://www.internationalstyles.net/re...

[cakebaker]

I totally agree that a smaller roast is much more likely to be overcooked. I offered that in case anyone really wanted a smaller roast but all your info will no doubt help many who have cooked few if any standing rib roasts. What is the longest you've dry aged it in the fridge? I'm always trying longer and longer.

[Eugene Park]

I recently dry aged a 9 pound boneless ribeye roast for 24 days. The caveat is that I'm lucky to have a second refrigerator that can go days without being opened (primary purpose is to store milk, OJ, eggs and other stuff acquired in bulk), which is where I dry aged this toast. I wouldn't dare try to dry age in my primary fridge, as the repeated opening and closing of the doors means the humidity level is too high for me to feel secure about the aging process.

I know someone who has his butcher dry age for 42 days. That's really pushing it IMO.

As for my result, it was a very beefy taste with a firmer, less "waterlogged" texture to the beef. I'm a fan and will certainly do this again whenever the occasion and company allows for it. I'll probably go out to the 30 day mark next time.

[Civil Bear]

>>"One needs to be more careful in cooking the smaller size, keep a closer eye on the temperatures with a good meat thermometer..."

Which i swhy I never cook any cut thicker than my hand without a probe thermometer. Best $20 I ever spent.

http://www.amazon.com/gp/product/B000...