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Where and How to purchase Prime Rib

m
Mr. Mxyzptlk Jan 5, 2011 05:50 AM

I would like to prepare at home a nice prime rib dinner but am not sure what to ask for at my butcher counter. I would like to have it with the bone in (preferably two to four bones in size). I am looking in the metro west area (Natick, Framingham, etc.) to puchase the meat. What stores would carry a nice cut of meat and know how to cut it to my liking? Basically, what should I ask for at the butcher counter? Thanks in advance for your help and Happy New Year!!

  1. s
    skshrews Jan 23, 2011 07:32 AM

    Blood Farm Groton, MA
    Not too far from Metrowest
    A real slaughterhouse, nice drive in the summer.

    1. a
      AdamD Jan 7, 2011 03:12 PM

      Dry aging is nice if you have the time or the money.
      Want to keep it simple? Go to a big market that sells both fresh and dry aged-the Massachusetts version of stew leonards-maybe bread and circus if they still exist in MA. You should be able to find it in the meat case-if not ask for it!
      Generally, less is more if you have a nice piece of meat. Season and roast it properly, use a reliable thermometer, and you should be fine.

      1. j
        Johnct Jan 7, 2011 02:50 PM

        Ask the butcher for 3 ribs from the small end (10 - 12) and to remove the chine (backbone). then it up to you. I like to cook the roast on a pan on top some carrots, parsnips onions, shallots. the veg lifts it off the bottome of the pan and creates extra flaovr for making a pan gravy. Bone side down. I like to season the roast by rubbing with olive oil and then rub in some sea salt and fresh cracked pepper or by making a horseradish paste. Cook it to 125 degrees and then let sit for 15 mins. Should be a perfect M-rare.... Enjoy.

        1. g
          grant.cook Jan 5, 2011 09:24 AM

          Metro west - probably John Dewars. I've never purchased a roast (standing rib roast?) like that, but if you are going to drop some $$ on a high quality piece of meat, explain to the butcher what you want, what you are going to do with it, and ask for advice. Part of why you pay a premium for a good butcher (and its a good premium to pay) is because they know a boatload about cutting and preparing meat.

          They probably will have to special order it though, don't assume butchers have every possible cut of prime-graded meat just laying around..

          You might want to try to dry-age it in your fridge for a couple of days if you have the space..

          4 Replies
          1. re: grant.cook
            TravellingFoodie Jan 5, 2011 03:58 PM

            What does dry aging do? Does it concentrate the flavor? And how long should you dry age for best taste?

            1. re: TravellingFoodie
              c
              chefstu Jan 6, 2011 06:07 AM

              Dry aging tenderizes and flavors the beef. When dry aging, 28 days is the professional standard. We wrap the meat in cheesecloth and put it on a screen shelf so air circulates around it 24/7. In the 28 days the meat will shrink by 20-25%, the natural enzymes in the meat tenderizes it and the meat will develop a stronger beefier and gamey flavor.
              When you unwrap the roast to use it some trimming of the meat will be involved.
              Caution: Not everyone likes this flavor.
              As far as where to buy your meat I believe Stop & Shop carries Certified Angus Beef in their butcher shop/case and they cut to order, so you can get any size you want.
              Lastly, dry aging for a couple of days won't do much for your meat, at least a min. of
              10 days to be noticeable.

              1. re: chefstu
                TravellingFoodie Jan 6, 2011 07:23 AM

                Thanks for that info. It's great to know going forward. I love beef and have not purchased dry aged beef but it is on my list of things to try.

                1. re: chefstu
                  g
                  grant.cook Jan 7, 2011 09:21 AM

                  The Alton rec for a standing rib roast was this:

                  "Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days."

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