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Buying a small prime rib

sharkfin Dec 27, 2010 03:58 PM

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..

  1. sharkfin Dec 29, 2010 07:38 PM

    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

    -----
    Golden Gate Meat
    Ferry Slip, San Francisco, CA 94111

    2 Replies
    1. re: sharkfin
      wolfe Jan 1, 2011 11:38 AM

      The price?

      1. re: wolfe
        sharkfin Jan 2, 2011 07:28 AM

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

    2. p
      Pandora Dec 27, 2010 07:59 PM

      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.

      2 Replies
      1. re: Pandora
        Civil Bear Dec 27, 2010 08:32 PM

        I didn't think Safeway sold prime.

        1. re: Civil Bear
          p
          Pandora Dec 29, 2010 09:28 PM

          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.

      2. c
        celeryroot Dec 27, 2010 06:40 PM

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

        2 Replies
        1. re: celeryroot
          sharkfin Dec 27, 2010 07:34 PM

          thanks everyone for the great leads.

          1. re: celeryroot
            Euonymous Dec 27, 2010 08:21 PM

            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

          2. JasmineG Dec 27, 2010 06:38 PM

            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.

            1. sharkfin Dec 27, 2010 04:01 PM

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

              18 Replies
              1. re: sharkfin
                wolfe Dec 27, 2010 04:23 PM

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

                1. re: wolfe
                  sharkfin Dec 27, 2010 04:57 PM

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

                  1. re: sharkfin
                    w
                    wally Dec 27, 2010 05:45 PM

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

                    -----
                    Fatted Calf
                    320 Fell St, San Francisco, CA 94102

                    1. re: sharkfin
                      wolfe Dec 27, 2010 05:47 PM

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

                      1. re: sharkfin
                        Melanie Wong Dec 27, 2010 05:48 PM

                        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.).

                        1. re: Melanie Wong
                          c
                          cakebaker Dec 29, 2010 09:47 PM

                          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.

                          1. re: cakebaker
                            Melanie Wong Dec 29, 2010 10:50 PM

                            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.

                            1. re: Melanie Wong
                              Robin Joy Dec 30, 2010 01:53 AM

                              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.

                              1. re: Robin Joy
                                w
                                wally Dec 30, 2010 07:39 AM

                                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.

                                1. re: wally
                                  c oliver Dec 30, 2010 09:43 AM

                                  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.

                                2. re: Robin Joy
                                  Civil Bear Dec 30, 2010 09:29 AM

                                  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.

                                  1. re: Civil Bear
                                    Robin Joy Dec 30, 2010 11:18 PM

                                    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?

                                    1. re: Robin Joy
                                      Civil Bear Dec 31, 2010 12:14 AM

                                      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...

                                      1. re: Civil Bear
                                        c oliver Dec 31, 2010 07:17 AM

                                        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.

                                        1. re: Civil Bear
                                          wolfe Dec 31, 2010 07:24 AM

                                          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...

                                  2. re: Melanie Wong
                                    c
                                    cakebaker Dec 30, 2010 08:28 AM

                                    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.

                                    1. re: cakebaker
                                      Eugene Park Jan 2, 2011 01:41 AM

                                      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.

                                    2. re: Melanie Wong
                                      Civil Bear Dec 30, 2010 09:37 AM

                                      >>"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...

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