Where and How to purchase Prime Rib
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!!
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..
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.
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."
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.
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.
Blood Farm Groton, MA
Not too far from Metrowest
A real slaughterhouse, nice drive in the summer.